• • Plant pathology and Molecular Biology
  • Bio-nanotechnology
  • Mutation and strain improvement
  • Industrial & fermentation biotechnology
  • Genetics and plant breeding

• • Food microbiology
  • Industrial microbiology
  • Environmental microbiology
  • Bioremediation
  • Botany and Biodiversity
  • Enzymology & Protein kinetics

Dissertation/thesis works are integral part of curriculum and is considered as the cornerstone of the course, especially in life sciences. We are offering fantabulous project guidance and services for life science and chemical science students.

Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.

HACCP based procedures provide businesses with a cost effective system for control of food safety, from ingredients right through to production, storage and distribution to sale and service of the final consumer. The preventive approach of HACCP based procedures not only improves food safety management but also complements other quality management systems.

COURSE HIGHLIGHTS:

• • Hands on training in laboratory practicals.
  • Industry oriented classes and Industry visits / Lab visits
  • International Certification
  • Classes by industrial Experts and Auditors