Biotech/Pharma winter Training Program 2021-22

"Bridging the gap between Industry and Academia"

Program Overview

Rapture Biotech, India organizes Biotech summer/Winter training/Internship (short term) program each year to enhance hands on practical knowledge of life sciences students with latest Industry oriented courses.

Rapture Biotech International Pvt. Ltd. is a leading ISO 9001:2015 certified company, with centers at

NOIDA (Delhi - NCR), Mohali (PUNJAB),Ahmedabad, Bhopal,Hyderabad,Mumbai & Chennai.

  • All the modules are industrially designed as per the requirements of Biotech sector.
  • You can choose one module for a week, so that you can gain maximum knowledge in minimum duration Example: If you have duration of 1 week for training, you can opt any one module and get hands-on individual exposure on that and if you are coming for 30 days (4 weeks), so you can opt any 4 modules of your choice.
  • A Training Certificate (approved) will be issued with grades after successful completion of training program.
  • The verification of the certificate will be provided for life. if you apply for further studies or job (India or Abroad) in an from the date of certificate issued.

Basic Technical Modules
Bioinformatics (Module 1)

Introduction to the field of bioinformatics, historical overview and conceptual understanding about molecular biology, Information Search and Data retrieval: electronic libraries, tools for web search and data mining, Bioinformatics applications, bioinformatics tools, server, pipelines and resources, Introduction of databases: major databases in bioinformatics, data management and analysis, Tools for similarity search and alignments: FASTA, BLAST and other program, DNA/RNA/Protein Sequences: alignments and analysis, Introduction to Phylogenic Studies and Clustal W. (N,Ah,M, L,C,B)

Microbiology (Module 2)

Basic of Microbiology, Good laboratory practices (GLP), concept of basic calculation, solution preparation, media preparation, Overview and types of Sterilization techniques, Basic principles, standard operating procedure (SOP) and application of instruments (Autoclave, pH meter, Laminar air flow, incubator and microscope) Classification of bacteria on the basis of Gram staining, types of media, Difference between gram positive and gram negative bacteria, Solid and liquid media, Serial Dilution techniques, Isolation of bacteria from soil, Isolation of pure bacterial colonies, Gram staining, Lactophenol Cotton Blue (LPCB) staining for fungus, Methylene Blue Reductase Test in Milk. (N,M, L,Mu,Ah,,B,H,C)

Molecular Techniques (Module 3)

Basic of Molecular Biology, Good laboratory practices (GLP), Overview of genomic DNA, Basic instrument handling, Basic concept of Percentage, Basic concept of Molarity and Normality, Micropipette handling (forward and reverse pipetting techniques), Principal, SOP and application of spectrophotometer, Types of extraction, Composition of buffers, Extraction of genomic DNA from onion/banana, Extraction of genomic DNA from Bacteria, Extraction of genomic DNA from Plant, types of electrophoresis, Qualitative Analysis of DNA-Agarose Gel Electrophoresis, Quantitative Estimation of the DNA through UV-VIS spectrophotometer. (N,M, L,Mu,Ah,,B,H,C)

Herbal drug formulation (Module 4)

Basics concepts of Herbal drugs, Safety of herbal medicine, Efficacy of herbal medicine, General and safety rules for working in Lab, Basic instrument handling, Concept of basic calculation, solution preparation, types of extraction, Preparation of standardized extracts through maceration, Introduction about phytochemicals, Qualitative Phytochemical analysis (saponin, tannin and flavonoids) of herbal extracts, types of media, Media preparation and Antimicrobial susceptibility tests (AST) of plant extracts against bacteria, Basic concept of Minimum Inhibitory Concentration test, Basics of chromatography, Thin layer chromatography (TLC). (N,M, L,Mu,Ah,,B,H,C)

Food Technology (Module 5)

Basic of food technology, Good laboratory practices (GLP), Demonstration of instruments, concept of basic calculation, Micropipette handling (forward and reverse pipetting techniques), To extracts caffeine using polar-nonpolar solvent extraction technique, quality analysis of different Fruit Juices (pH, total moisture, solid content), overview of adulteration and this disadvantages according to FSSAI guidelines, Adulterant analysis in different brands of milk (Starch test, water test, formalin test and soap test), Spectroscopic Quantification of carbohydrates in different food samples, Spectroscopic Quantification of proteins in different food samples, basics of chromatography, Basic concept of Thin Layer Chromatography (TLC). (N,M, L,Mu,Ah,,B,H,C)

Biochemistry (Module 6)

Basic of Biochemistry, Good laboratory practices (GLP), Basic instrument handling, Concept of basic calculation, Micropipette handling (forward and reverse pipetting techniques), To perform the isoelectric precipitation of casein present in milk, Introduction and types of  titration, To Estimate the Saponification value in fats/oils, Classification of carbohydrates, Qualitative analysis of carbohydrates, Analysis of lactose by mucic test, Biuretic reaction for detection of peptide bond, Principal of DNS reagent, Principle, SOP and application of spectrophotometer, Quantitative estimation of Carbohydrate by DNS Method, standard graph preparation and data interpretation. (N,M, L,Mu,Ah,,B,H,C)

Enzymology (Module 7)

Introduction and applications of enzymology, Types of enzymes, Job scenario in enzyme technology, Good laboratory practices (GLP), Micropipette handling (forward or reverse pipetting techniques),Basic instrument handling, Screening of enzymetic bacteria, Concept of basic calculation (Percentage, molarity and normality), Effect of different parameters on enzyme production, Uses of industrial enzyme (amylase/protease) in different industries, Screening of Amylase enzyme from Bacteria/sweet potato/soyabean, Activity assay of Amylase, Assay for the Activity of Protease Enzyme, Analysis of Catalase, Urease Enzyme analysis, Identification of citrase/gelatinase enzyme in given bacteria. (N,M, L,Mu,Ah,,B,H,C)

Environmental Science (Module 8)

Importance and Job scenario of Environmental Biology, Good laboratory practices (GLP), Principle, SOP and application of basic instrument, Concept of basic calculation (Percentage, molarity and normality), Micropipette handling (forward and reverse pipetting techniques), overview of soil and water sample, Principle, SOP and application of pH meter, types of buffers, pH and moisture content determination of soil/water sample, salinity test of soil/water sample by refrectometer, overview of total dissolved solids (TDS), TDS determination of soil/water, Analysis of Total suspended solids (TSS) in waste/soil, Determine the free chloride in water, Analysis of Carbonate ions. (N,M, L,Mu,Ah,,B,H,C)

Pharmaceutical Science (Module 9)
Introduction of pharmaceutical chemistry, General and safety rules for working in Lab Basic instrument handling, Concept of basic calculation, Micropipette handling (forward or reverse pipetting techniques), solution preparation, Types of media, Sterilization of glassware, preparation and sterilization of media, different  methods for the detection of antimicrobial activity, Antimicrobial activity of different antibiotics, Presence of nitrogen in sample, Presence of sulpher, Presence of halogens group, Presence of sugar, presence of non-reducing sugar, Qualitative analysis of paracetamol, Basics of limit test in Pharma, Limit test of chloride. (N, M, L, Ah, C, Mu)

 

Immunology (Module 10)
Introduction of Immunology, basic instrument handling, concept of basic calculation, solution preparation, Micropipette handling (forward or reverse pipetting techniques), Components of blood, Basic concept of antigen and antibody, Bleeding time calculation, Clotting time estimation, Separation of Serum From human blood, Human Blood Grouping Analysis, overview of diffential leukocyte cells, Principle and application of microscope, Microscopic differentiation of white blood cell of blood smear, Hemoglobin estimation from human blood sample, To Isolate The Lymphocyte from whole blood by density gradient centrifugation method/principal, types and application of ELISA. (N, M, L, Ah, C, Mu) .

 
According to the availability of modules

N Stands for NOIDA | M stands for MOHALI (PUNJAB) | L stands for LUCKNOW | Mu stands for Mumbai | C stands for Chennai | B stands for Bhopal | H stands for Hyderabad | Ah stands for Ahmedabad.

Registration fee- 1000/-(Excludes Program Fee)

BASIC TRAINING MODULE

Duration

Indian candidates

7 day
₹ 3,000 (Any one module)
15 day
₹ 4,000 (Any two module)
21 day
₹ 5,500 (Any three module)
30 day
₹ 7,000 (Any four module)
45 day
₹ 9,000 (Any six module)

ELIGIBILITY

  • All Life science students, Graduates or post graduates, pursuing or passed out students can apply.
  • PhD scholars, College faculties, working professionals can also apply

Note: GST additional as per applicable.

Note: Trainee may opt any above module on 1 week 1 module basis, as per interest.

* Centre has all the right to change modules, as per availability of resources..

Batch Timings: 10:00 A.M- 2:30 P.M (Morning) & 2:00 P.M - 6:30 P.M (Evening).
Batch starts from every Monday, enrolled students can join from any Monday.





Advanced Technical Modules (Industry Oriented)
Computational & Strucrural Biology (Module 1)

Conceptual understanding of molecular biology and Structural Biology, Sources of biological data: major databases in bioinformatics, data files and analysis. Sequence data, searching and alignment, genome sequencing, genome analysis, genetic variation, gene (Genebank, EMBL, Unigene, Ensemble etc). Computational methods for pathways and system biology (KEGG, BRITE, Genepath and GeNET), Structural Studies (DNA, RNA and Protein): MFold, RNAfold, IFold, PDB. Concept of homology modeling and molecular docking (Zdock, Hexdoc and Autodock). (N,M, L,Ah,C,B)

Natural Product Research (Module 2)

Introduction of natural product research, Basic concept of calculation (Percentage, Molarity and Normality), Micropipette handling (Reverse and Forward pepetting), Principle - Standard operating procedure and application of different instruments (Autoclave, Laminar air flow and pH meter), Basic knowledge about Types of extraction, Standard procedure of extract preparation by Maceration/Decoction method, Introduction about phytochemicals, Quantitative estimation of Phenolic/Carbohydrates/Protein through UV-Visible spectrophotometer, Standard Curve preparation and Data Interpretation, Types of media, different  methods for the detection of antimicrobial activity, Antimicrobial susceptibility testing (AST) and Minimum inhibitory concentration (MIC) of plant extract against  pathogenic bacteria (E. coliS. aureus/Proteus mirabilis etc.) through Disc diffusion, basic concept of Synergistic and antagonistic effect of herbal drug, Overview of chromatography, Separation of Antioxidant compound by TLC (Thin layer chromatography), Basic concept of Purification of  herbal extract  by Column chromatography. (N,M, L,Mu,Ah,,B,H,C)

Cell & Molecular Biology (Module 3)

Introduction and scope of Cell and Molecular Biology, Overview of genomic DNA and RNA, General and safety rules for working in Lab, Demonstration of module oriented instruments, Basic concept of percentage, Molarity and normality, Principle-SOP and application of spectrophotometer, Types of extraction, Composition of buffers, Overview of distinguishing features of prokaryotic and eukaryotic cells, Overview of differential leukocyte cells, Preparation of blood smear and differential staining of blood cells, Genomic DNA/RNA isolation from plants/Bacteria and their quantification through UV-VIS spectrophotometer, genomic DNA isolation from yeast and their quantification through UV-VIS spectrophotometer, genomic DNA isolation from Hair/Nail/Blood/Fish and their quantification through UV-VIS spectrophotometer, Basic concept for preparation of Tank buffer (TBE/TAE) - 6X loading dye and ETBr solution, Introduction and application of electrophoresis, Qualitative analysis of DNA/RNA through Agarose Gel Electrophoresis, Quantitative Estimation of the DNA through UV-VIS spectrophotometer, Detection of Mycobacterium tuberculosis through PCR (DNA amplification), Types of PCR (RT-PCR, Gradient PCR, Nested PCR and its application . (N,M, L,Mu,Ah,,B,H,C)

 

Applied Industrial Microbiology (Module 4)

Industrial microbiology application & major products, Major companies in India, Scope & job prospects, Good laboratory practices (GLP), basic instrument handling, Overview and types of Sterilization techniques, Basic principle, standard operating procedure (SOP) and application of instruments (Autoclave, pH meter, Laminar air flow, incubator and microscope) Classification of bacteria on the basis of Gram staining, Introduction and types of media, concept of basic calculation, solution preparation, basic concept of serial dilution, Serial dilution of soil sample, Basic calculation of CFU/ml, Screening of Antibiotics producing microorganisms from soil samples, Identification of antibiotics producing microorganisms from soil using Microbial staining methods, Screening of antibiotics producing microorganisms from soil using Biochemical assay, different  methods for the detection of antimicrobial activity, Antibiotic testing by disc  diffusion method, Optimization of culture conditions of Antibiotics producing microorganism (Temperature). (N,M, L,Mu,Ah,,B,H,C)

Medical and Clinical Microbiology (Module 5)

Introduction about medical and clinical microbiology, Overview and types of Sterilization techniques, Basic principle, standard operating procedure (SOP) and application of instruments (Autoclave, pH meter, Laminar air flow, incubator and microscope), Classification of bacteria on the basis of Gram staining, types of media, concept of basic calculation, solution preparation, General and safety rules for working in Lab, Types of media, Preparation and sterilization of selective media (EMB/MSA/Blood Agar), Isolation of pathogenic bacteria (Salmonella sp. Staphylococcus sp. Enterococcus sp. Proteus sp., E. coli etc.), Inoculation of pathogenic bacteria into broth medium, Basic concept of positive and negative controls, Different method for the detection of antimicrobial activity, Antimicrobial activity test against isolated pathogenic bacteria by agar diffusion method, Minimum inhibitory concentration (MIC) via Agar diffusion method, Minimum bactericidal concentration (MBC) through Broth dilution method, Preparation of blood smear (blood film) & Differential staining of blood cell. (N,M, L,Mu,Ah,,B,H,C)

Enzyme & Microbial Technology (Module 6)

Introduction, types and application of enzymology, Enzyme market size & major companies in India, Good laboratory practices (GLP), basic instrument handling, concept of basic calculation of percentage, molarity and normality, solution preparation, Micropipette handling (forward or reverse pipetting techniques, different types of sterilization techniques, types of media, Principle-standard operation procedure and application of instruments (pH meter, autoclave and laminar air flow), Screening of microbes producing extracellular hydrolytic enzymes (Amylase/Protease/Lipase/Tannase etc.), Overview of fermentation, Production of enzyme using submerged fermentation method (amylase enzyme), Determination of enzyme activity using iodometric method, Protein enzyme assay and characterization, Enzyme and cell immobilization technique, Basic concept of Enzyme purification by chromatography technique. (N,M, L,Mu,Ah,,B,H,C)

Pharmaceutical Quality Control & Quality Assurance (Module 7)

Introduction of pharmaceutical quality control, Job prospects, GLP in Pharmaceuticals, General and safety rules for working in Lab, Demonstration of instruments, Clean room concept, Micropipette handling (forward and reverse pipetting techniques, Estimation of different tablet hardness through tablet hardness tester, Types of titration, Assay of vitamin C in different brands of tablets through titration method, Introduction about Minimum inhibitory concentration (MIC), MIC of antibiotics against pathogenic bacteria, Qualitative Assay of Acetaminophen/Acetylsalicylic Acid tablets, Principle-SOP and application of spectrophotometer, Percentage purity of Paracetamol from different brands of  through UV-VIS spectrophotometer, Overview of flame photometer, Analysis of different salts using flame photometer, Principle-SOP and application of Karl Fischer Titration, Basic concept of Moisture analysis from different tablets through Karl Fischer Titration. (N,M, L,Ah,C,H)

Food Industries - Quality analysis and Control Skills (Module 8)

Introduction of food industries, General and safety rules for working in Lab, Overview of adulteration and its disadvantages according to FSSAI guidelines, Demonstration of instruments, Micropipette handling (forward and reverse pipetting techniques), Principle-SOP and application of hot air oven, Determination of moisture and ash value, Quality and adulteration analysis of different brands of milk, Overview of gluten, Presence of gluten in different brands of flours, Difference between artificial and natural coloring agents, Detection of Artificial coloring agent in vegetables, Presence of synthetic and natural caramel in chocolates and candies via Seliwanoff’s test, Determination of calcium, iron & Reducing sugar in different food products, Extraction and analysis of caffeine from tea/coffee, Introduction of chicory, Determination of chicory in coffee, Different adulterants in red chilli  powder, Adulteration analysis in red chilli powder, Quality analysis of turmeric powder. (N,M, L,Mu,Ah,,B,H,C)

 

Juice and Soft drinks - Quality analysis & control skill (Module 9)

Introduction about juices and soft drinks, Types of beverages, General and safety rules for working in Lab, Micropipette handling (forward and reverse pipetting techniques), Demonstration of instruments, types of media, Basic concept of pH, Principle-Standard operating procedure and application of autoclave, Screening of microbial contamination and analysis of pH in different juices/soft drinks, types of titration, Vitamin C content analysis in fresh juice sample via titration method, acidity in different juices/soft drinks, Introduction and benefits of antioxidant, Estimation of antioxidant potential from different juices/soft drinks/non alcoholic beverages, Principle-Standard operating procedure and application of Refractometer, Sugar content estimation through Refractometer, Quantitative estimation of proteins, sodium benzoate analysis in soft drinks. (N,M, L,Mu,Ah,,B,H,C)

Dairy Technology- quality analysis and control skill (Module 10)

Introduction of dairy technology, Overview of Food Safety and Standards Authority of India (FSSAI), Concept of basic calculation (Percentage, molarity and normality) and reagent preparation,  Micropipette handling (forward or reverse pipetting techniques),Standard operating procedure and application of hot air oven, Determination of Moisture, Acid value, fat content, Coal tar dyes and total solid in milk/curd, Determination of moisture, fat and salt in butter, Iso-electric precipitation of Casein, Introduction and harmful effects of adulterant in milk, Adulterant  analysis (Urea/Sulphate/Formalin/Hydrogen peroxide/Anionic Detergent, etc) in milk, solubility percentage of milk powder, Methylene blue reductase test in milk sample, specific gravity test by lactometer /hydrometer, Introduction about saccharine, adulteration of saccharine in different jam/ jelly/ Chewing gum/ice cream products. (N,M, Mu,Ah,C)

Probiotics Beverages Development (Module 11)

Introduction about probiotics and prebiotics, benefits of probiotic bacteria for human health, Good laboratory practices (GLP), Micropipette handling (forward and reverse pipetting techniques, basic instrument handling, concept of basic calculation (Percentage, molarity and normality), Overview of media preparation, types of sterilization, solution preparation, Preparation of De Man, Rogosa and Sharpe (MRS) media, difference between spreading and streaking techniques, Isolation of probiotics bacteria from curd/yogurt/pickle via specialized enriched media, bacteria classification according to gram staining, characterization of probiotic isolates using Gram’s staining and Biochemical analysis (lactose/sucrose/dextrose/d-mannitol-acid secretion/ Indol test/ protease test etc), Preparation of starter culture, Preparation of probiotic fruit beverage, Physicochemical analysis of probiotics health drink. (N,M, L,Mu,Ah,,B,H,C)

Bioprocess Engineering & Fermentation Technology (Module 12)

Introduction about Fermentation, Future prospect in fermentation technology, Basic concept of upstream and downstream process, General and safety rules for working in Lab, Demonstration of instruments, Concept of basic calculation (percentage, molarity and normality), basic concept of reagent preparation, Micropipette handling (forward and reverse pipetting techniques), Overview of media preparation, Isolation and identification of citric acid producing microorganism from soil sample, Production of citric acid by solid state fermentation methods, Qualitative analysis of citric acid by titrimetric method, wine production from different fruit juices, Basic concept of wine production parameter analysis by different physico-chemical methods, Principle-standard operating procedure and application of spectrophotometer,  estimation of ethanol by potassium dichromate method through  UV-VIS spectrophotometer, Standard Curve preparation and Data Interpretation. (N,M, L,Mu,Ah,,B,H,C)

Proteomics (Module 13)

Introduction of proteomics, Application of proteomics, Good laboratory practices (GLP), Basic instrument handling, Concept of basic calculation (percentage, molarity and normality), basic concept of reagent preparation, Micropipette handling (forward and reverse pipetting techniques), Different basic test for protein analysis, Screening of protein rich sources for protein estimation, Principle, Standard operating procedure (SOP) and application of spectrophotometer, Estimation of protein through UV-Visible spectroscopy, standard Curve preparation and Data Interpretation, Extraction of protein from different sources, Different methods of protein precipitation, Basic concept of reagents preparation for SDS-PAGE- Stacking gel - running gel - sample loading dye - tank buffer- Staining solution - destaining solution, Protein separation through Vertical gel electrophoresis (SDS-PAGE) technique, Concept of staining and destaining technique in SDS-PAGE, Staining and distaining of SDS-PAGE gel and observation, Basic concept of Western blotting technique. (N,M, L,Mu,Ah,,B,H,C)

Nano-Biotechnology (Module 14)

Introduction about Nano-Biotechnology and its application, General and safety rules for working in Lab, Demonstration of instruments, Good laboratory practices (GLP), Basic concept of calculation (Percentage, Molarity and Normality), Micropipette handling (forward and reverse pipetting techniques), SOP of magnetic stirrer with hot plate, Different methods for the preparation of nanoparticles, Synthesis of Ag-nanoparticles/Cu-nanoparticles/Mg- nanoparticles through chemical reduction methods, Screening of Medicinal plants for green synthesis of nanoparticles, Green synthesis of Ag- nanoparticles/Cu- nanoparticles/ Mg- nanoparticles through different medicinal plants, Principle, SOP and application of spectrophotometer, characterization of different nanoparticles through UV-Vis spectroscopy scanning method, Different method for the detection of antimicrobial activity, Biological screening of different Nanoparticles (Antimicrobial Susceptibility Testing (AST)/Antioxidant activity). (N,M, L,Mu,Ah,,B,H,C)

Cosmetic & Fragrance Research (Module 15)

Introduction of cosmetic research, Good laboratory practices (GLP), basic instrument handling, and concept of basic calculation (Percentage, molarity and normality), Micropipette handling (forward and reverse pipetting techniques), solution preparation, Quality control test of raw materials, Overview of phytochemicals, types of phytochemicals, SOP and application of Clevenger apparatus, Extraction of essential oil through Clevenger apparatus, Physico-chemical parameters analysis of essential oil, Formulation of blends, Fragrance creation natural and synthetic compound, toxicity analysis of cosmetic and fragrance product by analytical methods, Overview of finished product. (N,M, L,Mu,Ah,,B)

Plant Tissue Culture (Module 16)

Introduction to Plant Tissue Culture, Industrial application of PTC, Job prospects, Good laboratory practices (GLP), basic instrument handling, concept of basic calculation (Percentage, molarity and normality), Micropipette handling (forward and reverse pipetting techniques), Introduction and types of sterilization, Surface sterilization of different tissues of plant (embryo/anther/seed/meristem/Shoot tip/explants), preparation of Murashige and Skoog Media (MS media), Inoculation of explant, Culturing, Sub-culturing, hardening, qualitative analysis of plant secondary metabolites, Isolation of Agrobacterium tumefaciens, Identification of Agrobacterium tumefaciens, Hanging drop method, Protoplast fusion, Salt tolerance and Acid tolerance. (M)

 

 
Biochemistry & Immunology (Module 17)

Introduction of Biochemistry, Good laboratory practices (GLP), difference between antigen-antibody, types of antibody, basic instrument handling, Calculation (Percentage, Molarity and Normality), Micropipette handling (Reverse and Forward pipetting), Standard operating procedure (SOP) and application of different instruments (pH meter and spectrophotometer) Measurement of рН of biological liquids with universal indicator paper, Biuretic reaction for detection of peptide bond, Quantitative determination of vitamin Р in the different sorts of tea estimation via UV-VIS Spectrophotometer, Effect of Different pH and temperature on the Activity of Salivary Amylase on Starch, Division of proteins of blood plasma with a method of paper electrophoresis, to learn the technique of Ouchterlony double diffusion for antigen-antibody patterns, To detect the presence of Salmonella genus by using agglutination test, Direct Immuno enzymatic determination of thyrotropin in human serum through enzyme-linked immunosorbent assay (ELISA) reader, Scientific approaches of ELISA and RIA technique. (N,M, L,Mu,Ah,,B,H)

 

Food Microbiology (Module 18)

Introduction about food microbiology, Good laboratory practices (GLP), basic instrument handling, concept of basic calculation (percentage, molarity and  normality), solution preparation, Micropipette handling (forward and reverse pipetting techniques), Overview and types of Sterilization techniques, Basic principle, standard operating procedure (SOP) and application of instruments (Autoclave, pH meter, Laminar air flow, incubator and microscope) Classification of bacteria on the basis of Gram staining, types of media, screening of food poisoning bacteria on selective media, Introduction about streaking, streaking technique used for isolation of bacteria, characterization of  bacteria by staining technique, Basics of biochemical test, Identification of isolates using different biochemical test (motility analysis / Indole test / Citrate test/ Urease test etc.),  Methylene Blue Reductase Test in Milk, Thermal death temperature analysis of the food poisoning bacteria. (N,M, L,Mu,Ah,,B,H,C).

Waste water testing & Quality Analysis (Module 19)

Introduction of waste water management and quality analysis, Good laboratory practices (GLP), Micropipette handling (forward and reverse pipetting techniques), Types of media, Overview of sterilization technique, Detection of pathogenic microbial contamination in drinking water, Determination of total suspended solids from industrial waste water, Principle, SOP and application of pH and TDS meter, Determination of pH and TDS on drinking water through digital pH and TDS meter respectively, Scrutinization of water conductivity through digital conductivity meter, Types of titration, Total Hardness  test of household water through titration methods, Alkalinity test of water through titration methods, Determination of dissolved oxygen through digital dissolved oxygen meter, Analysis of water salinity through salinity meter/refractometer, Principle, SOP and application of spectrophotometer, Quantitative assay of sulphate in drinking water through UV- visible spectrophotometer (N, M, L,Mu, Ah, C).

 
Genomics and Recombinant DNA Technology (Module 20)

Introduction of Recombinant DNA Technology, Application of RDT, Recent trends and future perspective in RDT, Good laboratory practices (GLP), basic instrument handling, concept of basic calculation, Micropipette handling (forward and reverse pipetting techniques), Basics of competent cell, competent cell preparation, Introduction about ligation, T4 DNA Ligation of λ DNA by HindIII restriction enzyme, Basic concept of Agarose gel electrophoresis, Basic concept of Tank buffer (TBE/TAE) - 6X loading dye and ETBr solution, observe the efficiency of ligation reaction through Agarose gel electrophoresis, Overview of transformation, Transformation of ligated DNA, learn restriction-digestion technique (Plasmid DNA cut with EcoR1and HindIII), Perform Agarose gel electrophoresis of digested plasmid DNA, Basic concept of DNA fingerprinting by restriction fragment length polymorphism (RFLP) for bacterial strain identification and Blue-white screening. (N,M, L,Mu,Ah,,B,H)

According to the availability of modules

N Stands for NOIDA | M stands for MOHALI (PUNJAB) | L stands for LUCKNOW | Mu stands for Mumbai | C stands for Chennai | B stands for Bhopal | H stands for Hyderabad | Ah stands for Ahmedabad.

*(T) stands for theory

Registration fee- 1000/-(Excludes Program Fees)

ADVANCED TRAINING MODULE

Duration

Indian candidates

7 day
₹ 4,000 (Any one module)
15 day
₹ 5,000 (Any two module)
21 day
₹ 7,500 (Any three module)
30 day
₹ 10,000 (Any four module)
45 day
₹ 15,000 (Any six module)

ELIGIBILITY

  • All Life science students, Graduates or post graduates, pursuing or passed out students can apply.
  • PhD scholars, College faculties, working professionals can also apply

Note: GST additional as per applicable.

Trainee may opt any above module on 1 week 1 module basis, as per interest.

*Centre has all the right to change modules, as per availability. 

Batch Timings: 10:00 A.M- 2:30 P.M (Morning) & 2:00 P.M - 6:30 P.M (Evening)
Batch starts from every Monday, enrolled students can join from any Monday.




Industrial Technical Module
Proteomics & Genomics (Module 1)

Proteomics- Introduction of proteomics, future prospects, Standard operating procedure (SOP), Principle and Handling of laboratory equipments, Basic chemical calculations, Reagent preparation, separation of amino acids by Thin Layer Chromatography, qualitative analysis of protein from different samples (pulses, plant sample, food samples etc.), quantitative analysis of protein from different samples (pulses, plant sample, food samples etc.) with the help of spectrophotometer, standard graph preparation and data interpretation, extraction of protein from different pulses, extraction of protein from different plant samples, extraction of protein from different food samples, analysis of protein in SDS-PAGE, Dialysis, western blotting, purification of protein by chromatography (T).


Genomics:- Introduction of genomics, future prospects, Standard operating procedure (SOP), Principle and Handling of laboratory equipments, Basic chemical calculations, Reagent preparation, Isolation of DNA from plant sources, Isolation of DNA bacterial sources, isolation of DNA from human samples, Quantification of DNA with spectrophotometer, Agarose gel electrophoresis of isolated DNA, Fundamentals of PCR techniques and its scope, Hot-start PCR, Nested PCR, Multiplex PCR, RT-PCR, Agarose Gel Electrophoresis of PCR product, Gel documentation, data analysis and interpretation, competent cell preparation, restriction and digestion of plasmid, Ligation, Blue-White colony selection, rDNA Transformation and its screening. (N,M, L,P,Ah,C,H)

Food Technology and Probiotic Development (Module 2)

Food technology sector in India, Major companies & market size, Job prospects in India, Introduction about probiotics and prebiotics, benefits of probiotic bacteria for human health, Good laboratory practices (GLP), Standard operating procedure (SOP), Principle and Handling of laboratory equipments, Basic chemical calculations, Isolation of probiotics bacteria from yakult, Isolation of probiotics bacteria from yogurt, Isolation of probiotics bacteria from curd, Identification of bacteria by Gram staining method and Biochemical analysis: MR-VP test, Urease test, Citrate test, Catalase test etc, Characterization at different parameter: Carbohydrate, Nitrogen source, pH. Preparation of probiotic health drink from different fruit juices.


Dairy Industry:- Preparation of Milk sample, Quality analysis of different milk samples, Detection of Adulterants in Milk (Cellulose, Urea, Formaline, Water Sodium Chloride, sulphates etc)Preparation of Cream sample, Determination of Fat in Cream, Detection of Presence of Thickeners in Cream, Preparation of Curd Sample, Determination of Total Solids in curd, Preparation of Channa/Paneer Sample, Determination of Moisture in Channa/Paneer, Preparation of Ice Cream Sample, Determination of Protein in Ice Cream, Preparation of Sample of Khoa, Determination of Starch in Milk, Detection of Sucrose in Khoa.


Bakery Industry:- Preparation of Flour sample, Determination of Moisture, Determination of Total Ash, Determination of ash insoluble in dil HCl, Determination of Gluten, Determination of alcoholic acidity, Microscopic structure of Cereal Starches such as Wheat starch, Rice Starch, Arrowroot starch, Tapioca Starch, Preparation of Biscuits sample, Determination of moisture, Determination of acidity in extracted fat.


Beverage Industry:- Preparation of Beer sample, Distillation method ( for products containing high volatile acids), Determination of residue on evaporation, Determination of volatile acidity, Preparation of sample of Brandy, Determination of Total acidity, Determination of Esters, Determination of Tannins.


Confectionary Industry:- Microbiological analysis (Coliform count, Yeast, E. coli, S. aureus, Shigella spp, Clostridium botwlinum) in fruit pulps, Determination of moisture in soup powders, Determination of TSS, Titrable acidity in pulps/purees/Ketchup.(N,M, L,Ah,B,MuC)

Drug Designing and Development (Module 3)

Structural biology for drug development and parameters. Databases and In Silico tools for drug designing: Chemical structure databases in drug discovery, chemical and biological information databasesTarget discovery and validation: Ligand and structure based drug designing: a) Ligand-based drug design, b) Structure determination and c) Structure-based drug design (LigBuilder)Molecular docking ((Zdock, Hexdoc and Autodock) and virtual screening: PubChem substance and compound databases, BindingDB, ChEMBL, ZINC--a free database for virtual screening, DrugBank, The Protein Data Bank. QSAR analysis and Pharmacophore modeling: Pharmacophore modeling and quantitative structure-activity relationship analysis, pharmacophore features, prediction of mode of binding using pharmacophore modeling, quantitative structure–activity relationship (QSAR)Computer-Aided Drug Design of bioactive natural product and computational identification of bioactive natural products by structure activity relationship. Pharmacokinetics Studies and Drug Delivery: Pharmacokinetic parameters, drug absorption, distribution, metabolism, and excretion studies. Hands on analysis: In Silico drug desiging and structural Characterization with chosen ligands and targets. (Bioinformatics). Wet Lab experiments: Isolation and Characterization of natural medicine and its antimicrobial activity.  (Wet lab Experiments) (N,M, L,Mu)

Industrial Bioinformatics and Structural Biology (Module 4)

Introduction of molecular biology, chemical biology and structure biology, Chemical biology databases, Searching biological data, macromolecular structures, Tools for similarity search and alignments: FASTA, BLAST and other program (DNA, RNA and Protein), Introduction to Phylogenic Studies and Clustal W. Structure prediction (secondary and tertiary): Mfold, RNA fold, Ifold, PDB. Protein structure: prediction PDB, PDBe: Exploring a Protein Data Bank (PDB) entry and Protein structure alignment. Structural visualization, structure classification, structural alignment and analysis (Chime, Rasmol, SWISS-PDB viewer and Protein explorer. Concept of homology modeling and molecular docking (Zdock, Hexdoc and Autodock), OMICS tools, Gene manipulation using CRISPR-Cas-9 and guided RNA and  RNA biology and RNA therapeutics: RNA aptamer database, tools and servers for structural characterization, MiRNA, ShRNA, SiRNA, RNAi and Circular  (N,M, L,C,Ah,Mu,H)

Recombinant DNA Technology and Genetic Engineering (Module 5)

Introduction to Recombinant DNA Technology, Introduction to Genetic Engineering, Scope of Recombinant DNA Technology and Genetic Engineering, Market size and Job prospects in India, Good laboratory practices (GLP), Standard operating procedure (SOP), Principle and Handling of laboratory equipments, Basic chemical calculations, Reagent preparation, Isolation of DNA from blood, bacteria, Oral cavity, Isolation of RNA from blood, bacteria, Oral cavity and, Qualitative analysis of DNA, Quantitative analysis of DNA, Qualitative analysis of RNA, Quantitative analysis of RNA, Polymerase Chain Reaction, Agarose Gel electrophoresis, Qualitative analysis of Protein, Quantitative analysis of Protein, Analysis of protein purification by SDS-PAGE.


Microbial Genetic Engineering:- Plasmid DNA isolation, Competent cell Preparation, Restriction Digestion, Ligation, Transformation by Heat Shock Method, LB broth preparations and sterilization, Identification of Recombinants – Insertional inactivation method and Blue White Screening, Blotting Techniques- Southern Blotting and Northern Blotting (T).


Food Genetic Engineering:-Isolation of DNA from Genetically modified crop (GMC) and non-Genetically modified crop, Qualitative analysis of Genetically modified crop (GMC) and non-Genetically modified crop, Quantitative analysis of Genetically modified crop (GMC) and non-Genetically modified crop, Isolation of protein from Genetically modified crop (GMC) and non-Genetically modified crop. (N,M, L,Ah,Mu,B,C,H)

 
Forensic Science and DNA fingerprinting (Module 6)

Introduction to Forensic Science, Forensic Biotechnology, Forensic Genetics, Forensic Agriculture, DNA fingerprinting / DNA Profiling / DNA Testing, History of DNA fingerprinting; Ethics, Rules and Procedures, Scope of Forensic science and DNA fingerprinting in India, Major companies and Market size, Job prospects in India, Good laboratory practices (GLP), Standard operating procedure (SOP), Principle and Handling of laboratory equipments, Basic chemical calculations.


Human DNA fingerprinting:- Genomic DNA isolation from human blood, Genomic DNA isolation from Hair, Genomic DNA isolation from saliva, Genomic DNA isolation from Nail, Qualitative analysis of isolated Genomic DNA, Quantitative analysis of isolated Genomic DNA, PCR amplification of DNA using random primers for RAPD marker, PCR amplification of DNA using random primers for SSR marker, Agarose gel electrophoresis of PCR products, Gel scoring and data analysis, RFLP Method: Genomic DNA isolation, Restriction digestion, Agarose gel electrophoresis, Southern blotting, Probe hybridization(T).


Plant DNA fingerprinting:- Isolation of DNA from plant species, Quantification and quality assessment of isolated DNA using UV-VIS spectrophotometry, PCR amplification of DNA using random primers for RAPD marker, PCR amplification of DNA using random primers for SSR marker, Agarose gel electrophoresis of PCR products, Gel scoring and data analysis, AFLP Method: DNA isolation, Restriction digestion, Ligation, Pre-amplification, Agarose gel electrophoresis. (N,M,Ah, Mu, B,C,H)

Instrumentation Techniques (Module 7)

General and safety rules for working in Lab, Demonstration of all instruments, Good laboratory practices, Aim, principle, SOP and Calibration of micropipette, reverse and forward pipetting; Aim, principle, SOP, Calibration and application of autoclave; Aim, principle, SOP, Calibration and application of of pH meter; Aim, principle and Calibration of lactometer; Aim, principle, SOP and application of soxhlet apparatus, Aim, principle, SOP and application of clevenger apparatus; Aim, principle, SOP and application of TDS meter, Aim, principle, SOP and application of viscometer; Aim, principle, SOP and application of vortex mixer; Aim, principle, SOP, Calibration and application of LAF; Aim, principle, SOP, Calibration and application of centrifuge; Aim, principle, SOP, Calibration and application of UV-VIS Spectrophotometer; Aim, principle, SOP, Calibration and application of UV-VIS Spectrophotometer; Aim, principle, SOP, Calibration and application of Agarose gel electrophoresis; Aim, principle, SOP, Calibration and application of SDS-PAGE; Aim, principle, SOP and application of colony counter, Aim, principle, SOP and application of microscope; Aim, principle, SOP and application of PCR, Aim, principle, SOP, Calibration and application of Flame photometer; Aim, principle, SOP and application of TLC, Column chromatography and HPLC; Aim, principle, SOP and application of ELISA; Aim, principle, SOP and application of RIA etc. (N,M,Ah,Mu, B,)

Stem Cell Culture (Module 8)

Introduction to stem cell and animal cell culture line. Application of stem cell biology, Recent trends and future perspective in stem cell biology, Collection of blood sample, Preparation of blood sample, Preparation of Stem cell culture medium, Preparation of PBS buffer and antibiotic stock solution, Isolation of stem cell from peripheral blood, Sub culturing of the Stem cell culture and passaging of the stem cell culture, Staining of the cultured cell and observe under the microscope, cell counting and cell viability using Haemocytometer, Differentiation and characterization of Pluripotency and multipotency of Human peripheral blood stem cell.( Exclusively for Mohali)

Mushroom Cultivation (Module 9)

Introduction to mushroom cultivation, Application of mushroom cultivation, Recent trends and future perspective in mushroom cultivation, preparation of stock pure culture, Substrate preparation of mushroom, Soaking, Pasteurization, Media preparation, spawning and spawn production cropping and harvesting Qualitative and Quantitative analysis of cultivated mushroom, Analysis of physiological parameter of cultivated mushroom-Moisture determination, total ash ,total lipid, total lipid, total protein ,total carbohydrate content.(Exclusively for Mohali)

According to the availability of modules

N Stands for NOIDA | M stands for MOHALI (PUNJAB) | L stands for LUCKNOW | Mu stands for Mumbai | C stands for Chennai | B stands for Bhopal | H stands for Hyderabad | Ah stands for Ahmedabad.

*(T)stands for theory

Registration fee- 1000/- (Excludes Program Fees)

INDUSTRIAL TRAINING MODULE

Duration

Indian candidates

1 month
₹ 15,000

ELIGIBILITY

  • All Life science students, Graduates or post graduates, pursuing or passed out students can apply.
  • PhD scholars, College faculties, working professionals can also apply.

Note: GST additional as per applicable.

Batch Timings: 10:00 A.M- 2:30 P.M (Morning) & 2:00 P.M - 6:30 P.M (Evening).

Discount & Benefits
Apply Online
How to Apply

Fill the ‘Apply Online’ form

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Pay the registration amount- 1000/-

Paytm/Google pay/Phone pay number 9910181655.

Bank Name: State Bank of India, Sector-11 Noida
Name of the Account: Rapture Biotech
Account Number: 32990283946
IFSC CODE: SBIN0012985


Accommodation Facilities

Rapture Biotech is located at: Noida (Delhi - NCR) {Head Office}      |      Agra |       Bhopal      |     Mumbai     |      Chennai |      Lucknow     |       Chandigarh |     Hyderabad |     Ahmedabad

  • High Speed Internet facility
  • Wi-fi Campus.
  • Students coming from places throughout the country will reside in nearby hostels and paying guests accommodation facilities that is easier, comfortable and safer for the students especially girl students.

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For any detail regarding training & complete course modules mail us: info@rapturebio.com
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