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STC - 2007-08

Short Term Training Programmes from April 2007 to March 2008

Course Code Title of the Course
(Click on the title for course details)
Course Fee
(In Indian Rupees)
Duration of Course
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Part - I: April 2007 to December 2007


2007-01 Food Flavourings: Technologies, formulations and applications
6,734.00 Apr 23 - 27
Course concluded
2007-02 Changing scenario of Indian fast foods 6,734.00 May 07 - 11
Course postponed
2007-03 Laboratory animal techniques: Ethics and Welfare
6,734.00 May 14 - 18
Course concluded
2007-04 Aproach to proximate analysis of foods
6,734.00 May 21 - 25
Course concluded
2007-05 Physical properties of foods: Measurement of the quality attributes
6,734.00 May 28 - Jun 01
Course postponed
 2007-06 Molecular biology techniques in microbiology
6,734.00 Jun 04 - 08
Course concluded
2007-07 Flexible packages for food applications
4,490.00 Jun 11 - 13
Course postponed
2007-08 Fumigation, prophylaxis and pest management techniques for stored products
15,714.00 Jun 15 - 29
Course concluded
2007-09 Practice of HPLC in the present scenario
6,734.00 Jul 02 - 06
Course concluded
2007-10 Sensory analysis and consumer science: Approach towards consumer preference
6,734.00 Jul 09 - 13
Course concluded
2007-11 Plant biotechnology and genetic engineering
11,224.00 Jul 09 - 20
Course concluded
2007-12 Methods of pesticide residue analysis
6,734.00 Jul 30 - Aug 03
Course concluded
2007-13 Science of chocolate and sugar confectionery
6,734.00 Aug 06 - 10
Course concluded
2007-14 Cereal and legume-based convenience foods
6,734.00 Aug 20 - 24
Cousre postponed
2007-15 Protein chromatography - Analytical technique to down stream purification
6,734.00 Aug 27 - 31
Course concluded
2007-16 Trends in the technological developments of value added bakery products
6,734.00 Sep 03 - 07
Course postponed
2007-17 Scenario of technological developments in spices processing
6,734.00 Sep 10 - 14
Course concluded
2007-18 Value addition to fruit and vegetable products: Holistic approach in food chain
11,224.00 Sep 17 - 28
Course concluded
2007-19 Calibration for mass and temperature measurement
4,490.00 Oct 03 - 05
Course concluded
2007-20 Trends in post harvest management of fresh horticultural produce
6,734.00 Oct 08 - 12
Course concluded
2007-21 Biotechnological approach for the exploitation of food and industrially important microorganisms
6,734.00 Oct 08 - 12
Course concluded
2007-22 Thermal processing of foods: Priciples, practices and packaging aspects
4,490.00 Oct 15 - 17
Course concluded
2007-23 Fermentative production of microbial enzymes and their applications
11,224.00 Oct 22 - Nov 02
Course postponed
2007-24 Sensory and instrumental methods for the textural analysis of processed foods
4,490.00 Nov 05 - 07
Course postponed

2007-25
Strategies towards improvement of industrial microorganisms for metabolite production

6,734.00
Nov 12 - 16

Course postponed
2007-26 Trends in food packaging (one day programme at Bangalore)
2,245.00 Nov 16
Course postponed
2007-27 HPLC and GC: Operation, maintenance and trouble shooting
6,734.00 Nov 19 - 23
Course concluded
2007-28 Fumigation, prophylaxis and pest management techniques for stored products
15,714.00 Dec 10 - 24
(Revised)
Course concluded

Part - II: January 2008 to March 2008


2008-29 Quality Control and safety aspects in
alcoholic beverages
6,734.00 Jan 07 - 11
Course postponed
2008-30 Escort services for management of food processing industry
6,734.00 Jan 21 - 25
Course concluded
2008-31 Nutrition labelling of packaged foods
6,734.00 Jan 28 - Feb 01
Course concluded
2008-32 Advances in the science and technology of baking
6,734.00 Feb 04 - 08
Course conclded
2008-33 Food quality and safety management in meat and poultry processing
6,734.00 Feb 11 - 15
Course Postponed
2008-34 Sensory analysis of aroma and flavour of food ingredients and packaged foods
4,490.00 Feb 20 - 22
Course concluded
2008-35 Product development and marketing strategy for food processing industry
6,734.00 Feb 25 - 29
Course concluded
2008-36 Microbiological and chemical analysis of water
6,734.00 Mar 03 - 07
Course Concluded
2008-37 Nutrition perspective of food: The current scenario
6,734.00 Mar 10 - 14
Course Postponed
2008-38 Post harvest management of fisheries for quality and value addition in the food chain
6,734.00 Mar 17 - 21
Course Postponed




Select any one programme and your application
    

Note:
* Fee should be paid in the form of Demand Draft favouring, "Director, CFTRI, MYSORE". (CHEQUE WILL NOT BE ACCEPTED) 
* Training fee (per participant) includes food and accomodation during the course period mentioned above and inclusive of 12.24%  service tax.
* All courses are residential.
* Separate DD must be sent for each course.
* Courses are subjected to changes in schedule, if necessary.

TRAINING FEE IS SUBJECT TO REVISION AS GOVERNED BY THE RULES AND REGULATIONS OF THE INSTITUTE

Eligibility
Knowledge of the subject under focus, preferably a basic degree. The medium of presentation and interaction is in English.

Nomination
The application for any of the courses may be forwarded through the Employer, in the case of employees.

Training fee of the participants from countries other than India including NRI
Training fee of US $ 500 for 3 - 5 working days and multiple of US $ 500 for every additional 5 working days.

How to reach CFTRI, Mysore

From Bangalore (a distance of 150 KM), one can reach Mysore either by train or bus
CFTRI is located 0.5 Km from Railway Station and 3 Kms from Bus Stand.
To know about how to reach Mysore (for train timing) click here.

For further details, please contact:
       Head
       Human Resources Development
       CFTRI Mysore - 570020.

Communication Channels:
       Phone: +91-821-2543533.
       Fax: +91-821-2517233.
       GRAM: FOODSEARCH.
       E-mail : stc @ cftri . res . in
                     or
                     stcattp @ yahoo . com