Project Training in Agro-Biotechnology

Science & Technology Entrepreneur’s Park

(Sponsored by Department of Science & Technology)

Government of India, New Delhi

STEP-TU

Organizes

Project Training in Agro-Biotechnology

Project Training in Agro-biotechnology is an intensive hands on training imparting technical

knowledge and developing entrepreneurial skills. Graduates/undergraduates and those who are

pursuing from any discipline can join this training. Upon successful completion certificate would be

given to the trainees.

Module A: Plant Tissue Culture

Mass production of medicinal plants through tissue culture This involves rapid micropropagation of medicinal

plants through axillary shoot proliferation, somatic embryogenesis and indirect organogenesis from different explants.

Extraction of major secondary metabolites from in vitro & in vivo raised plants Extraction, identification and purification of major secondary metabolites from tissue cultured medicinal plants using various techniques like HPTLC, Flash evaporator, TLC, Column chromatography.

Module B: Microbial Technology

Production of Bacterial/Algal Biofertilizer Media preparation and sterilization techniques, mass

cultivation techniques, Quality control measures, soil analysis, Biochemical analysis of algal inoculants,

preservation and maintenance of the inoculants,microscopic examination.

Biowaste Recycling Mass production, maintenance of biodegrader inoculants, testing and field trials.

Production of Biopesticides from Neem Seeds Production of neem based insect repellent from neem

seeds and its antimicrobial properties and its mass production.

Module C: Food Technology

Production of PUFA Enriched Fruit Flavored Yoghurt Development and optimization of pineapple and

strawberry flavored yoghurt with fortification of functional ingredient i.e. PUFA causing higher

therapeutic value. Market potential of value added yoghurt in local market.

Quality Control of Food Products This involves different analytical techniques like physico chemical, instrumental, microbiological and sensory evaluation related to quality control of different food products, Food Adulteration, Food Standards,Food Laws & Regulation, GMP and Food Certification.

Development of Ready to Serve Functional Fruit Beverages Standardization of protocols for processing of fruits into juice w .r. t. to its physico chemical, microbiological,sensory and shelf stability under different storage environments. The optimized product will be supplied in the potential selected local market for analyzing its market potential.

Training Fee: Rs.10, 000/-

(Fee includes only training fee; Boarding/lodging and travel to be borne by the candidate; Campus hostel

accommodation can be provided on request on chargeable basis, Fee once deposited will not be

refunded back)

Duration: 1-3 Months

No of Seats: 8

Venue: STEP Building

Thapar University

PATIALA – 147 004 (Punjab)

Tel: (0175)–2393600, 2393602,3011

Fax: (0175) – 2393011

E-mail:ccstep@thapar.edu

http://tiet.ac.in/skin1/upload/Brochure%20for%20Project%20Training.pdf