About us
Ganesh Consultancy and Analytical Services Laboratory in Mysore provides a comprehensive one-stop food/feed testing service, deploying a comprehensive range of state-of-the-art analytical techniques in order to support the increasingly stringent food quality and safety standards. At GCAS we have built a reputation as a reliable provider of analytical services through our strong focus on accuracy & reliability of test results. Understanding the ongoing need for well-trained microbiologist in the food industry, we conduct tailor-made training programs to provide both technical knowledge and practical skills essential to professionals in microbiology.
Benefits of attending
The professional development and educational opportunity will allow you to understand and conduct basic microbiological tests on food, including dairy, processed food, raw commodities and ingredients. You will gain confidence in your laboratory skills and in the interpretation of results and will be able to make critical decisions on testing methodologies.
Training mode and focus
Training is delivered in both the classroom and laboratory environments and includes fundamental principles, demonstrations and hands-on sessions covering general microbiology, process hygiene and food pathogen detection. Attendees will acquire an understanding of the ecology of microorganisms in foods, the methods used to isolate important spoilage and indicator microorganisms along with a variety of advanced techniques utilized for sampling, detection, enumeration, isolation and identification of food pathogens such as E. coli O157:H7, Listeria spp, Salmonella spp, Campylobacter spp and process hygiene microorganisms coupled with interpretation laboratory results.
You will learn the basic concept of measurement of uncertainty in microbiological testing and calculation of uncertainty for selective parameters and how to meet requirements of ISO/IEC 17025 for microbiology analysis.
Duration: 4 weeks or 12 weeks
Training fee: 4 weeks (INR 10,000 + 18% GST) 12 weeks (INR 25000 + 18% GST)
Certificate: On successful completion of the training program, you will receive a certificate.
Address: GANESH CONSULTANCY & ANALYTICAL SERVICES (OPC) PRIVATE LIMITED
No. 294 A, Hebbal Industrial Area, Mysore 570016
M: +91 9739925261
Email: lab.ganesh@gmail.com/info@ganeshlaboratory.com
CURRICULUM
Introduction to Food microbiology:
- Classification and nomenclature of microorganisms. Morphology and Structure of Microorganisms in Foods (Yeasts and Molds, Bacterial Cells Viruses).
- Important genera of Mold, yeast, bacteria (gram-negative aerobes and facultative anaerobes, gram-positive cocci, endospore-forming rods, non-sporulating), bacterial groups (lactic acid, acetic acid, butyric acid etc), thermophilic, proteolytic, Saccharolytic etc., coliforms, faecal coliforms, enteric pathogens.
- Sources of microorganisms in food chain (raw materials, water, air, equipment etc.) and microbiological quality of foods.
- Microbial food spoilage and Food borne diseases, food pathogens Aeromonas hydrophila, Bacillus cereus and other Bacillus Species, Brucella, Campylobacter, Clostridium botulinum, Clostridium perfringens, Enterobacter sakazakii, Escherichia coli, Listeria monocytogenes, Salmonella, Shigella, Staphylococcus aureus, Vibrio, Yersinia enterocolitica etc.
Hands on microbiological examination of foods including drinking water:
- Sampling Two-class and three-class sampling plans for foods listed in Appendix B of Food Safety and Standards (Food Products Standards and Food Additives) Regulation, 2011.
- Sample preparation.
- Media preparation and sterilization techniques.
- Pure culture isolation: Streaking, serial dilution and plating methods; cultivation, maintenance and preservation/stocking of pure cultures; cultivation of anaerobic bacteria, Indicator Organisms:
- Gram saining, Direct Examination, Enumeration Methods, Plate Counts, Most Probable Number Counts, confirmatory biochemical tests for confirmation for Process hygiene criteria and Food safety criteria.
- Interpretation of results based on sampling plan as detailed in Appendix B of Food Safety and Standards (Food Products Standards and Food Additives) Regulation, 2011.
