Rapture Biotech

+91 991-018-1655, +91 836-803-9229
rapturebio@gmail.com
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Be among the top 10% of Biotechnologists.

Our 2026 Summer Training Program is designed to transform students into future-ready professionals through intensive hands-on experience and direct industrial exposure. Secure your spot at any of our premier centers across India:

North: Noida, Chandigarh, Dehradun, Jammu

West & Central: Mumbai, Gujarat, Gwalior, Jaipur

South: Bengaluru, Chennai, Hyderabad

Ready to bridge the gap between academia and the biotech industry?

BASIC TECHNICAL MODULES (Fundamental Training)

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 from soil.
  6. Serial Dilution techniques.
  7. Isolation of pure bacterial colonies (Spreading and Streaking methods).
  8. Gram staining technique for bacteria.
  9. Biochemical Characterization: Catalase test, Carbohydrate Utilization Test.
  10. Motility check with hanging drop method.
  11. Performing AST using different antibiotics.
  12. Lactophenol 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 Onion/Banana.
  7. Extraction of genomic DNA from Bacteria.
  8. Extraction of genomic DNA from Plants.
  9. Quantitative Estimation of the DNA through UV-VIS spectrophotometer.
  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.
Module 3- Bioinformatics
  1. Introduction to Bioinformatics: Definition, scope, origin, and history.
  2. Applications of Bioinformatics: Role in research, medicine, and biotechnology.
  3. Structural and Molecular Bioinformatics: Understanding molecular structures and their interactions.
  4. Biological Databases: Primary and secondary databases, including GenBank, EMBL, DDBJ, PDB, CATH, SCOP, Pfam, PIR, PROSITE, and Swiss-Prot.
  5. Sequence Similarity Searching Tools: FASTA and BLAST (BLASTP, BLASTN, BLASTX, TBLASTX, TBLASTN).
  6. Pairwise Sequence Alignment.
  7. Multiple Sequence Alignment (ClustalW/T-Coffee).
  8. Phylogenetic Analysis: Understanding evolutionary relationships.
  9. STRING Database for Network Analysis: Exploring protein-protein interaction networks.
  10. Domain Prediction (SMART Tool): Identifying functional domains in proteins.
  11. DNA Stat Count: Calculation of nucleotide composition and GC content.
  12. Protein Analysis: Primary and secondary structure analysis, physical and chemical parameter evaluation.
Module 4- Natural Product Research
  1. Basic concepts of Natural Product Research.
  2. General and safety rules for working in the Lab.
  3. Concept of basic calculation.
  4. Preparation of standardized extracts through maceration.
  5. Introduction about phytochemicals.
  6. Qualitative Phytochemical analysis (Saponin, Tannins, Alkaloid, Carbohydrate and Flavonoids) of Herbal extracts.
  7. Quantitative Phytochemical Analysis of carbohydrates through Spectrophotometer.
  8. Standard graph preparation and Data interpretation.
  9. Antimicrobial susceptibility tests (AST) of plant extracts against bacteria.
  10. Basics of chromatography.
  11. Thin layer chromatography (TLC) of crude extracts.
  12. Rf value calculation and data interpretation.
  13. Antioxidant Potential analysis of Bioactive extracts.
Module 5- Food Technology
  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. Papaya Seeds in Black Pepper.
  9. 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.
Module 6- Biochemistry
  1. Introduction of Biochemistry.
  2. Basic laboratory calculations.
  3. Pipetting accuracy using micropipettes.
  4. Molisch test for carbohydrates and Benedict’s test for reducing sugars.
  5. Iodine test for starch detection.
  6. Quantitative estimation of carbohydrate using colorimetric method.
  7. Determination of carbohydrate concentration using spectrophotometry.
  8. Biuret test for protein detection and Ninhydrin test for amino acids.
  9. Xanthoproteic test for aromatic amino acids.
  10. Sudan III staining test for lipids.
  11. Emulsion test for fats.
  12. Study of amylase activity on starch.
  13. Separation of amino acids by TLC chromatography.
Module 7- Dairy Technology
  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 8- Wastewater 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.
  14. Analysis of water salinity through salinity meter/refractometer.

* (T) Stands for theory

BASIC TRAINING MODULE

Registration Fee- 1000/-(Excludes Program Fee)
Duration Indian candidates International Candidate ELIGIBILITY
7 day ₹ 3,000 (Any one module) 80$
15 day ₹ 4,000 (Any two module) 100$ All Life science students, Graduates or post graduates, pursuing or passed out students can apply. Ph.D. scholars, College faculties, working professionals can also apply
30 day ₹ 7,000 (Any four module) 150$
45 day ₹ 9,000 (Any six module) 200$
60 day ₹ 11,000 (All eight module) 250$

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.

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.

ADVANCED TECHNICAL MODULES (Job oriented)

Fundamental to Advanced

Module 1- Bioinformatics & Computational Biology with AI
  1. Introduction to Bioinformatics – Definition, scope, origin, and history.
  2. Applications of Bioinformatics – Role in research, medicine, and biotechnology.
  3. Structural and Molecular Bioinformatics – Understanding molecular structures and their interactions.
  4. Biological Databases – Primary and secondary databases (GenBank, EMBL, DDBJ, PDB, CATH, SCOP, Pfam, PIR, PROSITE, Swiss-Prot).
  5. Sequence Similarity Searching Tools – FASTA and BLAST (BLASTP, BLASTN, BLASTX, TBLASTX, TBLASTN).
  6. Pairwise Sequence Alignment – Methods and significance in sequence comparison.
  7. Multiple Sequence Alignment – ClustalW and T-Coffee algorithms and applications.
  8. Phylogenetic Analysis – Understanding evolutionary relationships using computational tools.
  9. Homology Modelling – Structure prediction based on known templates.
  10. ORF Prediction – Identifying open reading frames in nucleotide sequences.
  11. Primer Designing – Theory, methods, and practical applications.
  12. DNA Statistical Analysis – Calculation of nucleotide composition and GC content.
  13. Protein Analysis – Primary and secondary structure analysis, physical and chemical parameter evaluation.
  14. Molecular Docking and Drug Design – Basics of molecular docking, MD simulation tools, and applications in drug discovery.
  15. Sequencing Technologies – Genome and transcriptome sequencing, NGS analysis (quality control, alignment, assembly), and differential gene expression (DEG) analysis.
Module 2- Mammalian Cell Culture
  1. Introduction to cell culture, mammalian cell culture, and stem cell culture.
  2. Overview of cell culture applications in vaccine production, therapeutic proteins, gene therapy, and cancer research.
  3. GMP / GLP / GCP / GDP-related regulations.
  4. Regulatory Bodies and Biosafety Oversight in Cell Culture Laboratories: Role of WHO, USFDA, CDSCO, ICMR, DBT, IBSC, and ICH Guidelines.
  5. Biosafety recommendations for handling mammalian cell cultures and performing all procedures using aseptic technique.
  6. Primary cell culture and its maintenance.
  7. Contamination in cell culture.
  8. Basics of adherent and suspension culture.
  9. Trypsinization and passaging techniques for adherent and suspension cultures, including shake-off and scraping methods.
  10. Sterilization of chemicals and instruments.
  11. Collection of blood samples.
  12. Isolation of Peripheral Blood Mononuclear Cells (PBMCs) by sucrose gradient centrifugation.
  13. Preparation of PBMC suspension.
  14. Washing of PBMC isolates.
  15. Primary culture of PBMCs in cell culture media.
  16. Handling and maintenance of CO₂ incubator.
  17. Total viable cell counting using a hemocytometer.
  18. Subculture of PBMCs into culture media.
  19. Cell viability assay using MTT assay in a microtiter plate.
  20. Basic concepts of labeling and cryopreservation.
  21. Waste Disposal and Biohazard Management in Cell Culture Lab.
  22. Complete documentation of media preparation, passage number, thawing, freezing, and observations.
    (T)
    (Available at– NOIDA, Mumbai, Mohali, Hyderabad and Bengaluru)
Module 3- Cell & Molecular Biology
  1. Introduction and scope of Cell and Molecular Biology.
  2. General and safety rules for working in the Lab.
  3. Demonstration of module-oriented instruments.
  4. Basic concept of percentage, molarity, and normality.
  5. Principle-SOP and application of spectrophotometer.
  6. Composition of buffers (TAE and TBE).
  7. Overview of differential leukocyte cells.
  8. Preparation of blood smear and differential staining of blood cells.
  9. Genomic DNA/RNA isolation from plants.
  10. Genomic DNA/RNA isolation from bacteria.
  11. Preparation of product labels.
  12. Basic concept for preparation of Tank buffer (TBE/TAE) – 6X loading dye and ETBr solution.
  13. Introduction and application of electrophoresis.
  14. Genomic DNA isolation from Hair/Nail/Blood.
  15. Qualitative analysis of DNA/RNA through Agarose Gel Electrophoresis.
  16. Factors Affecting DNA Migration in Agarose Gel.
  17. Genomic DNA quantification & purity check through UV-VIS spectrophotometer.
  18. Concept of A260/A280 Ratio and Interpretation of Nucleic Acid Purity.
  19. Overview of PCR and Development of PCR assay.
  20. Performance of PCR in thermal cycler.
  21. Troubleshooting in PCR and DNA isolation.
  22. Types of PCR (RT-PCR, Gradient PCR, Nested PCR, and its application) (T).
Module 4- Recombinant DNA Technology (RDT) and Gene Cloning
  1. Introduction of Recombinant DNA Technology.
  2. Application of Recombinant DNA Technology.
  3. Recent trends and future perspectives in RDT.
  4. Good laboratory practices (GLP).
  5. Basic instrument handling.
  6. Concept of basic calculation (Percentage, Molarity and Normality).
  7. Micropipette handling (forward and reverse pipetting techniques).
  8. Competent cell preparation.
  9. Introduction about ligation, T4 DNA Ligation of λ DNA by HindIII restriction enzyme.
  10. Overview of Agarose gel electrophoresis.
  11. Basic concept of Tank buffer (TBE/TAE) – 6X loading dye and ETBr solution.
  12. Observe the efficiency of the ligation reaction through Agarose gel electrophoresis.
  13. Overview of Transformation, Transformation of ligated DNA.
  14. Concept of Transformation and Factors Affecting Transformation Efficiency.
  15. Overview of E. coli as a Host Organism in Cloning Experiments.
  16. Learn restriction-digestion technique (Plasmid DNA cut with EcoR1 and HindIII).
  17. Concept of Insert Confirmation and Recombinant Colony Identification.
  18. Agarose gel electrophoresis of digested plasmid DNA.
  19. Basic concept of DNA fingerprinting by restriction fragment length polymorphism (RFLP) and Blue-white screening. (T)
Module 5- Biochemistry, Immunology and Hematology
  1. Fundamentals of Biochemistry.
  2. Quality Control and Good Documentation Practices in Clinical Laboratory Work.
  3. Antigen–Antibody Structure and Functional Differences.
  4. Classes of Immunoglobulins and Basic Laboratory Instrument Handling.
  5. Laboratory Calculations: Percentage, Molarity, and Normality.
  6. Micropipetting Techniques: Forward and Reverse Pipetting.
  7. Standard Operating Procedures (SOPs) and Operation of pH Meter & UV–Visible Spectrophotometer.
  8. Determination of pH in Biological Fluids Using Universal Indicator Paper.
  9. Qualitative Analysis of Vitamins (A/C/D).
  10. Qualitative Biochemical Tests: Biuret Test for Peptide Bonds and Carbohydrate Identification (Molisch/Tollens/Fehling Tests).
  11. Determination of α-Amylase Activity in Saliva.
  12. Composition and Cellular Components of Blood.
  13. Determination of Bleeding Time and Estimation of Clotting Time.
  14. Evaluation of Red Blood Cell (RBC) Membrane Disorders.
  15. Difference Between Whole Blood, Plasma, and Serum.
  16. Serum Separation from Whole Blood by Centrifugation.
  17. Fundamental Concepts of Antigens and Antibodies.
  18. Overview of Enzyme-Linked Immunosorbent Assay (ELISA).
  19. Direct Immunoenzymatic Quantification of Thyrotropin (TSH)/Hepatitis B Surface Antigen (HBsAg) by ELISA.
  20. Comparative Principles of ELISA and Radioimmunoassay (RIA). (T)
  21. Biosafety and Biomedical Waste Management in Clinical Sample Handling. (T)
Module 6- Forensic Laboratory Practices
  1. Introduction to Forensic Science, Forensic Biology, and Serology.
  2. Quality Assurance and Quality Control in Forensic Laboratories.
  3. Principles of Forensic Toxicology and Locard’s Exchange Principle.
  4. Classification and Types of Forensic Evidence.
  5. Forensic Sample Collection, Preservation, and Documentation.
  6. Career Opportunities and Job Prospects in Forensic Laboratories.
  7. Common Problems Related to Reagents and Buffers in the Laboratory.
  8. Forward and Reverse Pipetting: Procedure and Best Practices.
  9. Micropipette Handling: Laboratory Guidelines and Best Practices.
  10. Species Identification: Comparative Microscopic Analysis for Differentiation of Human and Animal Hair in Forensic Examination.
  11. Thin-Layer Chromatographic (TLC) Analysis of Writing Inks for Forensic Document Examination.
  12. Kastle–Meyer Test for Presumptive Detection of Blood.
  13. ABO Blood Grouping by the Absorption–Elution Method.
  14. Body Fluid Identification: Presumptive Test for Saliva (α-Amylase Test).
  15. Introduction to Forensic Chromatographic Techniques.
  16. TLC Screening of Common Poisons in Forensic Toxicology.
  17. TLC Separation and Analysis of Dyes from Fibres.
  18. Distinction Between Mammalian and Non-Mammalian Blood by Blood Smear Examination.
  19. Isolation and Quality Evaluation of Blood-Derived DNA for Forensic Identification.
Module 7- Biopharmaceuticals - Vaccine Development & Quality Control
  1. Introduction to Biopharmaceuticals and types of Biopharmaceutical Products.
  2. Introduction to Vaccines and Immunization.
  3. Types of Vaccines.
  4. Regulatory Agencies and Government Guidelines.
  5. Good Laboratory and Manufacturing Practices.
  6. Biologics License Application (BLA) and Regulatory Documentation.
  7. Overview of Bacterial Vaccine Development.
  8. Basic Laboratory Calculations.
  9. Isolation and Screening of Bacterial Strains (Escherichia coli on Sorbitol MacConkey Agar).
  10. Confirmation and Identification of Bacterial Strains.
  11. Culture Maintenance Techniques.
  12. Optimization of Microbial Growth.
  13. Seed Culture Preparation for Fermentation.
  14. Fermentation and Scale-Up Techniques.
  15. Demonstration of Bioreactor/Fermentor Operation.
  16. Culture Proliferation and Harvesting of Bacterial Cells.
  17. Antigen Production, Identification, and Inactivation (Ouchterlony double diffusion).
  18. Downstream Processing, Vaccine Formulation, and Quality Control (T).
Module 8: Next-Gen Cancer Vaccine Designing using AI & Bioinformatics
  1. Introduction to Cancer & AI in Healthcare – Basics of cancer and how AI is used in modern biology.
  2. Finding Target Proteins (Easy Method) – Using databases like NCBI/UniProt with guided steps.
  3. Smart Antigen Selection – Using AI-based tools to quickly identify important proteins.
  4. Easy Epitope Prediction – Using tools like IEDB with simple selection methods.
  5. Safety Check using AI Tools – Allergenicity and toxicity prediction using AllerTOP and ToxinPred.
  6. AI-Based Epitope Selection – Selecting best epitopes using simple rules (high score, safe, effective).
  7. Vaccine Design Made Easy – Combining epitopes using simple logic and linkers.
  8. Structure Prediction using AI – Introduction to AlphaFold and basic visualization.
 
Module 9- Proteomics & Protein Analytics with Artificial Intelligence
  1. Introduction and application of proteomics.
  2. Good laboratory practices (GLP).
  3. Basic instrument handling.
  4. Concept of basic calculation (percentage, molarity, and normality).
  5. Reagent preparation and Micropipette handling (forward and reverse pipetting techniques).
  6. Different basic tests for protein analysis.
  7. Screening of protein-rich sources for protein estimation.
  8. Principle, Standard operating procedure (SOP) and application of spectrophotometer.
  9. Estimation of protein through UV-visible spectroscopy.
  10. Standard Curve preparation and Data Interpretation.
  11. Extraction of protein from different sources.
  12. Different methods of protein precipitation.
  13. Basic concept of reagents preparation for SDS-PAGE – Stacking gel, Running gel, Sample loading dye, Tank buffer, Staining solution, Destaining solution.
  14. Protein separation through Vertical gel electrophoresis (SDS-PAGE) technique.
  15. Concept of staining and destaining technique in SDS-PAGE.
  16. Staining and destaining of SDS-PAGE gel and observation.
  17. Overview of protein analysis by Western blotting technique and the difference between SDS-PAGE, Native PAGE, and 2D PAGE. (T)
Module 10- Medical & Clinical Microbiology
  1. Introduction to medical and clinical microbiology.
  2. Overview and types of Sterilization techniques.
  3. Basic principle, standard operating procedure (SOP).
  4. Application of instruments (Autoclave, pH meter, Laminar air flow, incubator, microscope, and colony counter).
  5. Classification of bacteria based on Gram staining.
  6. Concept of basic calculation and General and safety rules for working in the Lab.
  7. Knowledge about BSL Labs and Classification.
  8. Types of media and solution preparation.
  9. Preparation and sterilization of selective media (EMB/MSA/MacConkey agar etc.).
  10. Isolation of pathogenic bacteria (Salmonella sp., Staphylococcus sp., Enterococcus sp., Proteus sp., E. coli, etc.).
  11. Inoculation of pathogenic bacteria into nutrient broth medium.
  12. Different methods for the detection of antimicrobial activity.
  13. Basic concept of positive and negative controls.
  14. Antimicrobial activity test against isolated pathogenic bacteria by disc diffusion method.
  15. Minimum inhibitory concentration (MIC) via Agar diffusion method.
  16. Minimum bactericidal concentration (MBC) through Broth dilution method.
Module 11- Herbal Drug Formulation and Biocosmetic development
  1. Introduction of herbal drug formulation and biocosmetic.
  2. Basic concept of calculation (Percentage, Molarity and Normality).
  3. Micropipette handling (Reverse and Forward pipetting).
  4. Principle – Standard operating procedure and application of different instruments (Autoclave, Laminar air flow, and pH meter).
  5. Basic knowledge about Types of extraction.
  6. Standard procedure of extract preparation by Maceration/Decoction/Soxhlet method.
  7. Introduction about phytochemicals, Quantitative estimation of Phenolic/Carbohydrates/Protein through UV-Visible spectrophotometer.
  8. Standard curve preparation and data Interpretation.
  9. Knowledge about types of culture media.
  10. Different methods for the detection of antimicrobial activity.
  11. Antimicrobial susceptibility testing (AST) of plant extract against pathogenic bacteria through Disc diffusion/Well diffusion method.
  12. Basic concept of Synergistic and antagonistic effect of herbal drug.
  13. Overview of chromatography.
  14. Separation of different phytochemicals through TLC (Thin layer chromatography).
  15. Basic concept of Purification of herbal extract by Column chromatography.
  16. IC-50 values for antioxidant activity of Plant extracts.
  17. Herbal product formulation development (Lip balm/Scrubs/Moisturizer cream/Hand sanitizer/Soap).
  18. Validation of herbal product at different parameters (pH, skin irritation, shelf-life, etc.).
  19. Good Laboratory Practices (GLP), GMP and Documentation. (T)
Module 12- Food Industries - Quality control and Analytical Skills
  1. Introduction to food industries.
  2. Overview of adulteration and its disadvantages.
  3. Knowledge about FSSAI/ HACCP/ CCP/ ISO-22000.
  4. General and safety rules for working in Lab.
  5. Food raw materials inspection and rejection criteria.
  6. Demonstration of instruments, Micropipette handling (forward and reverse pipetting techniques).
  7. Determination of moisture and ash value.
  8. Quality and adulteration analysis of different brands of milk.
  9. Overview of gluten, Presence of gluten in different brands of flours.
  10. Difference between artificial and natural colouring agents.
  11. Emulsion test for lipid.
  12. Presence of synthetic and natural caramel in chocolates and candies via Seliwanoff’s test.
  13. Quantification of protein in different food samples through UV-VIS spectrophotometer.
  14. Determination of calcium, iron & Reducing sugar in different food products.
  15. Extraction and analysis of caffeine from tea/coffee and its confirmatory test.
  16. Introduction of chicory.
  17. Determination of chicory in coffee.
  18. Different adulterants in red chili powder and its analysis (rhodamine B, oil soluble colour, and brick powder).
  19. Quality analysis of turmeric powder (metanil yellow, yellow led salt, starch test).
  20. Application of instruments (HPLC, GC-MS, LC-MS, AAS) in food industries (T).
Module 13- Applied Fermentation, Enzyme & Microbial Technology
  1. Introduction to Fermentation, Enzyme and Microbial Technology.
  2. Applications and Future Prospects in Fermentation and Enzyme Technology.
  3. Enzyme Market Overview and Major Companies in India.
  4. Good Laboratory Practices (GLP) and General Laboratory Safety Rules and Laboratory Calculation.
  5. Principle, Standard Operating Procedure and Application of Instruments (pH Meter, Autoclave, Laminar Air Flow, Colony Counter, Spectrophotometer, Fermenter).
  6. Overview of Upstream and Downstream Processing.
  7. Isolation and Screening of Industrially Important Microorganisms from Soil/Water/Industrial Effluent Samples.
  8. Screening of Extracellular Hydrolytic Enzyme-Producing Microorganisms (Amylase/Protease/Lipase/Tannase etc.).
  9. Preparation of Seed Culture / Inoculum Development for Fermentation.
  10. Optimization of Fermentation Parameters and Contamination Monitoring.
  11. Preparation and Sterilization of Fermentation Media.
  12. Solid State Fermentation vs Submerged Fermentation.
  13. Operation and Maintenance of Fermenter.
  14. Production of Amylase Enzyme by Submerged Fermentation Method.
  15. Extraction of Crude Amylase Enzyme.
  16. Determination of Amylase Enzyme Activity by Biochemical Assay.
  17. Basic Downstream Processing and Product Recovery.
  18. Enzyme / Cell Immobilization Technique Using Sodium Alginate and Calcium Chloride Method.
  19. Fermentation Batch Record and Process Documentation and Basic Concept of Industrial Scale-Up in Fermentation Technology.
Module 14- Formulations of Vegan Products and its sensory and nutritional evaluation
  1. Introduction to Vegan concept, Basic concept of calculation.
  2. Micropipette handling (Reverse and Forward pipetting).
  3. Principle – Standard operating procedure and application of different instruments (Autoclave, Laminar air flow, and pH meter).
  4. Vegan milk preparation (Soy/ Almond/ Groundnut/ Cashews/ Coconut).
  5. Vegan yogurt preparation: Selection of probiotic microbial species.
  6. Preparation of Inoculums.
  7. Product formulation and flavour selection.
  8. Sensory analysis of Vegan Yoghurt by 9-point Hedonic scale analysis.
  9. Nutritional analysis of Vegan Yoghurt (pH/ Acidity/ Moisture/ Total solids/ Carbohydrate/ Proteins).
  10. Quantitative analysis of Proteins or Carbohydrates in formulated Vegan products.
Module 15- Applied Food Microbiology
  1. Introduction to food microbiology and Microbial limit test (MLT).
  2. Good laboratory practices (GLP).
  3. Basic instrument handling and micropipette handling (forward and reverse pipetting techniques).
  4. Application and calibration/validation (Autoclave, pH meter, Laminar air flow, colony counter, incubator, and microscope).
  5. Review of microbiological logbook entries.
  6. Concept of basic calculation (percentage, molarity, and normality).
  7. Types of media, and Solution preparation.
  8. Overview and types of Sterilization techniques.
  9. Classification of bacteria based on Gram staining.
  10. Classification of media and solution preparation, overview and types of sterilization techniques.
  11. Classification of bacterial based on Gram staining.
  12. Preparation of solid media for Diarrhea-causing bacteria.
  13. Screening of Diarrhea-causing bacteria on selective media from spoiled food samples.
  14. Introduction about streaking and subculturing.
  15. Streaking technique used for isolation of bacteria.
  16. Characterization of Diarrhea-causing bacteria by staining technique.
  17. Basics of biochemical test.
  18. Identification of isolates using different biochemical test (Indole test/ Citrate test/ Urease test etc.).
  19. Antimicrobial susceptibility test against Diarrhea-causing bacteria.
  20. Methylene Blue Reductase Test (MBRT) in milk.
Module 16- Diabetes Single Nucleotide Polymorphism (SNP) Mutation Analysis
  1. Introduction and scope of Molecular Biology.
  2. Overview of genomic DNA extraction.
  3. Bio-safety rules for working in a clinical lab.
  4. Demonstration of module-oriented instruments.
  5. Basic concept of Molecular biology mathematics.
  6. Concept of Applied Molecular Biology.
  7. Basic handling and disposal of potential infectious/clinical waste.
  8. Genomic DNA extraction from Blood.
  9. DNA sample quantification and qualitative analysis.
  10. Difference between Single Nucleotide Polymorphism and Mutations (Basic concept).
  11. Genetic risk factors for Diabetes and Molecular diagnostics.
  12. SNP Polymerase Chain Reaction (SNP-PCR).
  13. SNP-PCR Amplicon gel electrophoresis.
  14. Data compilation, recording and interpretation.
  15. SNP analysis: Programs for prediction of Single Nucleotide Polymorphism effects.
Module 17- Molecular Diagnostics and Laboratory Management Information System
  1. Introduction to Clinical environment.
  2. Clinical sample collection, and sample entry.
  3. Blood sample collection.
  4. Hospital Information Management System (HMIS) – features and functionalities.
  5. Sample storage and management.
  6. Differential staining of blood cells.
  7. Haemoglobin estimation from collected sample.
  8. Blood DNA isolation.
  9. DNA quantification by Gel electrophoresis.
  10. PCR Basics and concept.
  11. Molecular diagnostic PCR from isolated Blood DNA Sample.
  12. Results analysis and interpretation.
  13. Clinical Data Management – Basics.
  14. Advanced molecular diagnostics techniques: PCR and RT-PCR (T).
Module 18- Mathematics for Molecular Biologists and Medicine personnel
  1. Introduction to Laboratory Math and its importance.
  2. Understanding Metric systems and conversions.
  3. Molecular Calculations: Concentrations, Molarity, Normality, Ratios, v/w, v/v.
  4. Buffer preparations.
  5. Working with stock solutions.
  6. Culture Media preparations: Cell Biology & Microbiology.
  7. pH adjustments.
  8. Sterilization of Biological solutions.
  9. Storage and management of Culture media.
  10. Handling biological samples.
  11. Preparation of Standard curves for biological assays.
  12. Estimation of Proteins/Carbohydrates/Enzymes in samples.
  13. Result interpretations.
Module 19- Juice and Soft drinks - Quality analysis & control skill
  1. Introduction about juices and soft drinks.
  2. Types of beverages.
  3. General and safety rules for working in Lab.
  4. Micropipette handling (forward and reverse pipetting techniques).
  5. Demonstration of instruments.
  6. Classification of media used in microbiology.
  7. Basic concept of pH meter.
  8. Principle – Standard operating procedure and application of autoclave.
  9. Screening of microbial contamination and analysis of pH in different juices/soft drinks.
  10. Vitamin C content analysis in fresh juice sample via titration method.
  11. Acidity in different juices/soft drinks.
  12. Introduction and benefits of antioxidant.
  13. Estimation of antioxidant potential from different juices/soft drinks/non-alcoholic beverages.
  14. Principle – Standard operating procedure and application of Refractometer.
  15. Sugar content estimation through Refractometer.
  16. Quantitative estimation of proteins and data interpretation.
  17. Sodium benzoate analysis in soft drinks.
Module 20- Probiotics Beverages Development
  1. Introduction to probiotics and prebiotics.
  2. Benefits of probiotic bacteria to human health.
  3. Good laboratory practices (GLP).
  4. Micropipette handling (forward and reverse pipetting techniques).
  5. Basic instrument handling.
  6. Concept of basic calculation (Percentage, molarity, and normality).
  7. Overview of media preparation.
  8. Different types of sterilization in microbiology.
  9. Preparation of De Man, Rogosa, and Sharpe (MRS) media.
  10. Difference between spreading and streaking techniques.
  11. Isolation of probiotics bacteria from curd/yogurt/pickle via specialized enriched media.
  12. Bacteria classification according to gram staining.
  13. Characterization of probiotic isolates using Gram’s staining and Biochemical analysis (lactose/sucrose/dextrose/d-mannitol-acid secretion/indole test/protease test etc).
  14. Preparation of starter culture.
  15. Preparation of probiotic fruit beverage.
  16. Physicochemical analysis of probiotics health drink (pH, protein, and carbohydrate).
Module 21- Nano Biotechnology
  1. Introduction about Nano-Biotechnology and its application.
  2. General and safety rules for working in Lab.
  3. Demonstration of instruments.
  4. Good laboratory practices (GLP).
  5. Basic concept of calculation (Percentage, Molarity and Normality).
  6. Micropipette handling (forward and reverse pipetting techniques).
  7. SOP of magnetic stirrer with hot plate.
  8. Different methods for the preparation of nanoparticles.
  9. Synthesis of Ag-nanoparticles/Cu-nanoparticles/Mg-nanoparticles through chemical reduction methods.
  10. Screening of Medicinal plants for green synthesis of nanoparticles.
  11. Screening of medicinal plants for green synthesis of Nanoparticles.
  12. Green synthesis of Ag-nanoparticles/Cu-nanoparticles/Mg-nanoparticles through different medicinal plants.
  13. Principle, SOP and application of spectrophotometer.
  14. Characterization of different nanoparticles through UV-VIS spectroscopy scanning method.
  15. Different methods for the detection of antimicrobial activity.
  16. Biological screening of different Nanoparticles (Antimicrobial Susceptibility Testing (AST)/Antioxidant activity).
Module 22- Wine Production: Quality control check & Formulation
  1. Introduction to Fermentation.
  2. Future Prospects in fermentation technology.
  3. General and safety rules for working in the Lab.
  4. Demonstration of instruments.
  5. Concept of basic calculation (percentage, molarity, and normality).
  6. Micropipette handling (forward and reverse pipetting techniques).
  7. Overview of wine production (fermentation, aging, bottling).
  8. Importance of QA & QC in winemaking.
  9. Regulatory standards (OIV, FSSAI, FDA, EU wine regulations).
  10. Overview of media preparation.
  11. Isolation of Saccharomyces cerevisiae on YPD media from raw material.
  12. Microscopic examination of isolated yeast (bud formation).
  13. Formulation of wine & introduction to different fermented drinks.
  14. Quality analysis & QC of wine: Measuring pH, titration for total & volatile acidity, and sugar content determination by refractometer.
  15. Alcohol content (spectrophotometer) & standard curve and data interpretation.
  16. Antioxidant assay of wine by DPPH.
  17. Sulfur determination test (Ripper method).
  18. Microbiological quality control of wine.
  19. Added colour determination in wine.

For Module no. 2 [Animal cell culture] and Module 7 [Vaccine Research, Development, and Manufacturing] Rs. 3,500 additional on the above payment.

*(T) Stands for theory

ADVANCED TRAINING MODULE

Registration Fee- 1000/-(Excludes Program Fee)
Duration Indian candidates International Candidate ELIGIBILITY
7 day ₹ 4,000 (Any one module) 100$ All Life science students, Graduates or post graduates, pursuing or passed out students can apply. Ph.D. scholars, College faculties, working professionals can also apply
15 day ₹ 5,000 (Any two module) 120$
21 day ₹ 7,500 (Any three module) 180$
30 day ₹ 10,000 (Any four module) 240$
45 day ₹ 15,000 (Any six module) 350$
2 Months ₹ 17,000 400$
3 Months ₹ 21,000 520$
Additional Training
HPLC ₹ 4,000
Soft skills Training ₹ 3,000

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.

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. 
The certificate will be awarded on the last day of your training.

Industrial Technical Module

Proteomics & Genomics (Module 1)

Proteomics- Introduction of proteomics, future prospects, Standard operating procedure (SOP), Principle and Handling of laboratory equipment, 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 equipment, 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.

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.

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 databases. Target 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)

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.

Animal & Stem Cell Culture (Module 5)

Introduction of Cell culture/ Animal cell culture/Cancer cell culture/ Stem cell culture, Knowledge of Cell culture for vaccine production, Different cell lines, Therapeutic proteins, gene therapy and cancer research, Biosafety recommendation on the Handling of Animal cell cultures and Good Laboratory Practices (GLP), Micropipette handling (forward and reverse pipetting techniques), Primary Cell culture and its maintenance, Contamination in cell culture, Biological, Introduction to Subculture, Basics of Adherent vs Suspension Culture, Trypsinization, passaging for suspension culture (Shake off and scraping), Sterilization of all chemicals and instruments, Collection of blood sample, Collection of blood sample, Isolation of Peripheral Blood Mononuclear Cells (PBMC) by sucrose gradient centrifuge, Preparation of PBMC suspension, Washing of PBMC isolate, Primary culture of PBMC into cell culture media, Handling and maintenance of CO2 incubator, Total viable cell counts through hemocytometer, Subculture of PBMC into culture media, Cell viability assay using MTT/alamar blue, Basic concept of Labelling, Basics of Cryopreservation: Freezing and thawing of cell lines, Genomic DNA isolation and estimation from cell line, Total RNA isolation from mammalian cell by triozol method, Agarose gel electrophoresis of DNA and RNA, Total Protein extraction from human cell lines, Protein estimation, SDS-PAGE electrophoreisis of extracted protein, Coomassie brilliant blue staining of protein gel and expression checking via western blotting, Anticancer drug screening in mammalian culture platform. Culture and Handling of mammalian cell culture and its maintenance (T).

Recombinant DNA Technology and Genetic Engineering (Module 6)

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 equipment, 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.

Forensic Science and DNA fingerprinting (Module 7)

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 equipment’s, 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.

Instrumentation Techniques (Module 8)

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 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 Fermenter; Aim, principle, SOP and application of ELISA; Aim, principle, SOP and application of RIA (T) etc.

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.

* (T) Stands for theory

INDUSTRIAL TRAINING MODULE

Registration fee- 1000/-(Excludes Program Fees)
Duration Indian candidates INTERNATIONAL CANDIDATES (FRRO APPROVED) ELIGIBILITY
1 month (Any 2 Module) ₹ 17,000 400$ All Life science students, Graduates or post graduates, pursuing or passed out students can apply.PhD scholars, College faculties, working professionals can also apply
45 Days (Any 3 Module) ₹ 24,000 560$
2 Months (Any 4 Module) ₹ 29,000 700$
3 Months (Any 6 Module) ₹ 44,000 1050$

Batch Timings: 10:00 A.M- 2:30 P.M (Morning) & 2:00 P.M - 6:30 P.M (Evening).
Note: GST additional as per applicable.

Note: GST additional as per applicable.

Discount & Benefits

  • Individual Hands-on Training in Short term training.
  • Counseling sessions for jobs in Biotech sector for every student.
  • Events and activities on weekend.
  • An Industrial certificate i.e. valid in India and Abroad after completion of training.
  • Free verification of Certificate for next 20 years.
  • Regular Job assistance in mails.
  • Free subscription of Bioteknow magazine for next 5 years worth Rs. 4000/-
  • Free assistance in Biotech Conferences, Workshops and Events updates by us.
  • Viva-Preparation
  • Wi-Fi campus

Nearby Accommodation/Pgs & Hostel facility in 6,000/- per month (cost varies)

How to Apply

1️⃣ Fill the “Apply Online” Form.

2️⃣ Pay the Registration Fees – ₹1000 via UPI on 9910181655.
3️⃣ Send the screenshot of your payment via Whatsapp on 9910181655 with Name & Center.

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