Since. ESTD - 1978

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Short term Training
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About the Program

The Lab Training Program at Ganesh Scientific Research Foundation (GSRF) is a short-term, skill-based course designed to provide practical laboratory exposure and industry-relevant knowledge. This program helps students bridge the gap between academic learning and real-world lab practices, with hands-on training on advanced instruments, SOPs, and testing procedures used in research and industrial laboratories.

Short term Training Module

Module 1: Microbiology

  1. Basic of Microbiology.
  2. Good laboratory practices (GLP).
  3. Concept of basic calculation.
  4. Basic principles, standard operating procedure (SOP), and application of instruments (pH meter, Colony counter, Microscope, Laminar air flow).
  5. Isolation of bacteria.
  6. Serial Dilution techniques.
  7. Isolation of pure bacterial colonies (Spreading and Streaking methods).
  8. Gram staining technique for bacteria.
  9. Biochemical Characterization of bacteria.
  10. Motility check with hanging drop method.
  11. Performing Antimicrobial Sensitivity Test (AST) using different antibiotics.
  12. Lacto phenol Cotton Blue (LPCB) staining for fungus.
  13. Methylene Blue Reductase Test in milk.

Module 2: Molecular Techniques

  1. Basic of Molecular Biology.
  2. Good laboratory practices (GLP).
  3. Basic concept of Percentage, Molarity and Normality.
  4. Micropipette handling (forward and reverse pipetting techniques).
  5. Lysis buffers used in Molecular Biology.
  6. Extraction of genomic DNA from Blood/clotted blood, Serum and Plasma.
  7. Extraction of genomic DNA from Bacteria.
  8. Extraction of genomic DNA from Plants.
  9. Quantitative Estimation of the DNA through UV-VIS Bio photometer.
  10. Basic Knowledge of buffers (TAE & TBE Buffer).
  11. Role of 6X loading dye in Gel Electrophoresis.
  12. Basic concept of EtBr in Agarose gel.
  13. Preparation of gel for electrophoresis.
  14. Qualitative Analysis of DNA-Agarose Gel Electrophoresis.
  15. Protein Profiling Through SDS PAGE.

Module 3: Food Technologies

  1. Introduction to food technology.
  2. General and safety rules for working in Lab.
  3. Demonstration of instruments, Micropipette handling (forward and reverse pipetting techniques).
  4. Determination of moisture.
  5. Test for Chalk Powder in Flour.
  6. Overview of gluten, Presence of gluten in different brands of flours.
  7. Microbial assessment in different food samples.
  8. Identification of Papaya Seeds in Black Pepper.
  9. Identification of Kesari Dal in Arhar Dal.
  10. Presence of synthetic and natural caramel in chocolates and candies via Seliwanoff’s test.
  11. Different adulterants in red chili powder and its analysis.
  12. Quality analysis of turmeric powder.
  13. TLC analysis of food samples.
  14. Identification of different meat and milk samples through PCR.

Module 4: Dairy Technologies

  1. Introduction to Dairy Technology.
  2. Overview of the Food Safety and Standards Authority of India (FSSAI).
  3. Basic Laboratory Calculations: Percentage, Molarity, Normality, and Reagent Preparation.
  4. Micropipette Handling Techniques: Forward and Reverse Pipetting.
  5. Determination of Moisture Content in Food Samples.
  6. Analysis of Milk Quality Parameters: Acid Value, Fat Content, Coal Tar Dyes, and Total Solids.
  7. Isoelectric Precipitation of Casein.
  8. Introduction to Milk Adulterants and Their Harmful Effects.
  9. Detection of Common Adulterants in Milk: Water, Urea, Sulphate, and Formalin.
  10. Analysis of Hydrogen Peroxide and Anionic Detergents in Milk.
  11. Determination of Solubility Percentage of Milk Powder.
  12. Methylene Blue Reduction Test (MBRT) for Milk Samples.
  13. Determination of Specific Gravity Using Lactometer/Hydrometer.
  14. Introduction to Saccharin.
  15. Detection of Saccharin Adulteration in Food Samples.

Module 5: Water Testing

  1. Introduction of wastewater management and quality analysis.
  2. Good laboratory practices (GLP).
  3. Micropipette handling (forward and reverse pipetting techniques).
  4. Overview of sterilization technique.
  5. Detection of pathogenic microbial contamination in drinking water.
  6. Determination of total suspended solids (TSS) from industrial wastewater.
  7. Determination of pH on drinking water through digital pH meter.
  8. Determination of TDS on drinking water through digital TDS meter.
  9. Scrutinization of water conductivity through digital conductivity meter.
  10. Different types of titrations.
  11. Hardness test of household water through titration methods.
  12. Alkalinity test of water through titration methods.
  13. Determination of dissolved oxygen through digital dissolved oxygen meter.
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