- Preparation of sterilized media.
- Isolation of pure culture and culture maintenance (Liquid Parrafin).
- Simple & Gram’s staining
- Determination of potability of water by MPN test.
- Methylene blue reductase time test for checking microbial quality of milk.
- Analysis of microbial count from air, water, soil by Standard Plate Count (SPC) technique.
- Determination of indicator organisms in water & food on selected media (any two)
(a) E.coli (b) Shigella (c)S.aureus (d)Salmonella
- Isolation and identification of microorganisms (fungi & bacteria)from spoiled food items.
- Blotter’s Test (a) Cereals- Wheat & Maize
(b) Pulses- Blackgram & Chick pea
(c) Others-Peanut/Coconut/Ginger/garlic/Turmeric
- Production of fermented food using Pure Microbial Culture (Cap. Lactobacillus acidophilus, Tab. Sporolac).
- Visit to Food Manufacturing Unit/Processing Units/Hotels to observe processing & manufacturing of food products; to learn various microbial techniques & to understand HACCP functioning.
- Visit to water testing lab. of PHED.