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PART-I :: 2017
Course Code Title of the Course   Click on the title for course details Course Fee(INR) Duration of the Course Check to Apply online
STC-01 Wine Fermentation 11,000.00 Jun 05 - 09 COURSE CONCLUDED
STC-02 Baking science and technology 11,000.00 Jun 12 - 16 COURSE CONCLUDED
STC-03 Basics In flour milling and quality evaluation of flour (Batch - 1) 11,000.00 Jun 19 - 23 COURSE CONCLUDED
STC-04 Laboratory Animal Techniques 7,500.00 Jun 28 - 30
STC-05 Analytical techniques in Lipid Science 11,000.00 Jul 03 - 07
STC-06 Evaluation of Nutraceuticals in Preclinical Models for lifestyle Disorders : Practical Approach 11,000.00 Jul 10 - 14
STC-07 Chromatographic Techniques (GC & HPLC): An Analytical Approaches in Food Analysis 11,000.00 Jul 17 - 21
STC-08 Advanced Molecular Biology Techniques 11,000.00 Jul 24 - 28
STC-09 Basics In flour milling and quality evaluation of flour (Batch - 2) 11,000.00 Jul 31 - Aug 04
STC-10 Post harvest technologies of fresh fruits and vegetables for commercial trade 11,000.00 Aug 07 - 11
STC-11 Protein Concentrates, Isolates & Hydrolysates for Todays Commercial World 7,500.00 Aug 21 - 23
STC-12 Non-Alcholic Beverages Ingredients, Processing & Formulations 11,000.00 Aug 28 - Sep 01
STC-13 Technologies for processing of fruits & vegetables into value added products 17,000.00 Sep 04 - 15
STC-14 Analytical Approaches to Current Food Safety Issues 11,000.00 Sep 18 - 22
STC-15 Spectrometric Techniques (GC-MS AND LC-MS/MS, FT-IR AND NMR) in Food Analysis 11,000.00 Oct 09 - 13
STC-16 Processing & Utilization of Grains 11,000.00 Nov 13 - 17
STC-17 Advanced techniques in fish processing and quality control 11,000.00 Dec 11 - 15
STC-18 Advances in dehydration of Foods 11,000.00 Dec 18 - 22
PART-II :: 2018
Course Code Title of the Course   Click on the title for course details Course Fee(INR) Duration of the Course Check to Apply online
STC-19 Indian Traditional Foods Preservation & Packaging 7,500.00 Jan 08 - 10
STC-20 Advances in Grinding & Roasting of Food Materials 7,500.00 Jan 22 - 24
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