VARAPRASAD V

1.Hands-on Training with Laboratory Instruments:

• Microbiological Equipment: Operated autoclaves, incubators, and microscopes for culturing and identifying microorganisms.

2.Food Composition and Nutrient Analysis:

• Chemical Analysis: Learned methods to analyze the chemical composition of foods, including carbohydrates, proteins, fats, vitamins, and minerals.

3.Food Safety and Microbiological Testing:

• Pathogen Detection: Performed tests to detect and quantify pathogens like Salmonella, E. coli, and Listeria.

4.Food Preservation and Shelf-life Studies:

• Preservation Techniques: Explored methods such as thermal processing, refrigeration, freezing, drying, and use of preservatives.
• Shelf-life Testing: Conducted experiments to determine shelf life by monitoring microbial growth and chemical changes.