| S.no | Day | Topic |
| 1. | One | Orientation/Microorganism used in food industries/ Control management/ instrumentation
Introduction Why Benefits Social aspects Market aspects |
| 2 | Two | Stock preparation/ identification/ Design and processing
Important institutes/ industries Certified agencies/ market aspects Field demonstration/ feed back/ discussion Validatry function |
DAY ONE:
Introduction: Microorganism Basis, uses in food industries
Growth phase, Beneficial and harmful effect in food industries (spoilage)
Sampling
Microbiological testing, criteria
Microbiology safety rules
Quality control
DAY TWO:
Instrumentation
Laminar Air Flow, Bio Safety Cabinet, Autoclave Vertical, Incubators: 1) Ambient to 70 °C and 2) 5 °C to 50°C, Digital Colony Counter, Lab Blender(Paddle type).
Water Bath – Serological
Analytical Balance
Upright Frost Free Vertical Deep Freezer (-25 °C)
UV-Vis Spectrophotometer
Binocular Microscope
Howard Mold Counter
Refrigerated Centrifuge
BOD Incubator
Micro Filtration Assembly
Digital pH Meter
Fumigator
UV Viewing Chamber
Anaerobic Jar
Hot Air Oven
Micropipette (6 No)
Carbon di oxide incubator
Frost Free Double door (side by side) Refrigerator
Microbiological Media and Consumables
Important institutes/ industries
Certified agencies/ market aspects
Field demonstration/ feed back/ discussion
Validatory function