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CSIR-CFTRI to conduct skill devpt programme on microbial food safety
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Thursday, 12 April, 2018, 08 : 00 AM [IST]
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Our Bureau, Bengaluru
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In tune with the national mission of transforming India as the skill capital of the world, Mysuru-based CSIR-Central Food Technological Research Institute (CFTRI) is gearing up to conduct a programme on microbial food safety, which commences on May 28, 2018.
The objective of the course is to develop the skills of life science graduates and post-graduates to work in food and allied industries. The course will be conducted at the CSIR-CFTRI campus. The course fee has been fixed at Rs 30,000 per person. The last date for submitting applications is April 30, 2018.
Food microbiology is a broad area that covers various aspects of the microbial world in association with food. The proposed skill development programme focuses on important areas of food microbiology, such as microbial food safety and fermentation.
“The course will be helpful to those who are interested in working on microbial food safety, hygiene, quality assurance in food and allied industries and production of value-added products using microbial fermentation,” according to a communication from the institute.
The beneficiaries of the course include students aspiring a career in food safety, quality testing and fermentation technology, budding entrepreneurs in food industry, food inspectors/food handlers, sanitation and hygiene practitioners and self-help groups (SHGs) in the food and catering sector.
Upon the successful completion of the programme, they will be equipped with appropriate knowledge to pursue their career as quality control managers, lab technicians/assistants, shift engineers, food safety consultants and entrepreneurs in the field of microbial food safety and testing.
The course is also open to candidates with 10+2 and 3-5 years’ experience in food industry to boost their careers. The institute has indicated that prospective candidates can get in touch with the head, microbiology and fermentation technology.
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