1. Fundamentals of Bioinformatics (Introduction, origin, history & scope of Bioinformatics).
2. Importance & uses of Bioinformatics and application of Bioinformatics).
3. Conceptual understanding of structural Bioinformatics & molecular Bioinformatics.
4. Major databases in Bioinformatics.
5. Sequence database similarity searching tools: FASTA, BLAST (BLASTP, BLASTN, BLASTX, TBLASTX, TBLASTN).
6. Primer Designing (Theory + Practical).
7. Primary & secondary analysis of protein.
8. Physical & chemical parameter analysis of protein.
9. Detailed understanding of Homology Modelling.
10. Concept of Molecular Docking (Drug Designing), Concept of MD Simulation, Software & tools of MD simulation.
11. Concept of sequencing: (Genome sequencing & Transcriptome sequencing).
12. Detailed understanding of NGS analysis (Concept of Quality Control, Concept of Alignment & Assembly.
13. Concept of DEGs analysis & Tools of NGS analysis).
(Available at– NOIDA, Ahmedabad, Mumbai, Mohali, Hyderabad, Jaipur, Dehradun,Gwalior and Bengaluru)

1. Introduction to Cell culture/ Mammalian cell culture/ Stem cell culture.
2. Overview of Cell culture for vaccine production.
3. Therapeutic proteins, gene therapy, and cancer research.
4. Biosafety recommendation on the handling of Mammalian cell cultures.
5. Primary Cell culture and its maintenance.
6. Contamination in cell culture.
7. Basics of Adherent vs Suspension culture, Trypsinization, passaging for suspension culture (Shake off and scraping).
8. Sterilization of all chemicals and instruments.
9. Collection of blood samples.
10. Isolation of Peripheral Blood Mononuclear Cells (PBMC) by sucrose gradient centrifuge.
11. Preparation of PBMC suspension.
12. Washing of PBMC isolates.
13. Primary culture of PBMC into cell culture media.
14. Handling and maintenance of CO2 incubator.
15. Total viable cell counts through hemocytometer.
16. Subculture of PBMC into culture media.
17. Cell viability assay using MTT/alamar blue.
18. Basic concept of Labelling and Cryopreservation.
19. Culture and Handling of Mammalian cell culture and its maintenance.
(Available at– NOIDA, Mumbai, Mohali, Hyderabad and Bengaluru)

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. Genomic DNA quantification & purity check through UV-VIS spectrophotometer.
17. Overview of PCR and Development of PCR assay.
18. Performance of PCR in thermal cycler.
19. Types of PCR (RT-PCR, Gradient PCR, Nested PCR, and its application) (T).
(Available at– NOIDA, Ahmedabad, Mumbai, Mohali, Chennai, Hyderabad, Jaipur, Dehradun,Gwalior and Bengaluru)

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.
(Available at– NOIDA, Ahmedabad, Mumbai, Mohali, Chennai, Hyderabad, Jaipur, Dehradun, Gwalior and Bengaluru)

1. Introduction of Recombinant DNA Technology.
2. Application ofRecombinant 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. learn restriction-digestion technique (Plasmid DNA cut with EcoR1 andHindIII).
15. Agarose gel electrophoresis of digested plasmid DNA.
16. Basic concept of DNA fingerprinting by restriction fragment length polymorphism (RFLP) and Blue-white screening.
(Available at– NOIDA, Ahmedabad, Mumbai, Mohali, Chennai, Hyderabad, Jaipur, Dehradun, and Gwalior)

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 distaining 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.
(Available at– NOIDA, Ahmedabad, Mumbai, Mohali, Hyderabad, Jaipur, Dehradun,Gwalior and Bengaluru)

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.
(Available at– NOIDA, Ahmedabad, Mumbai, Hyderabad, Jaipur, and Dehradun)

1. Introductionand application of enzymology.
2. Enzyme market size & major companies in India.
3. Good laboratory practices (GLP).
4. Basic instrument handling. Micropipette handling (forward or reverse pipetting techniques).
5. Concept of basic calculation of percentage, molarity, and normality.
6. Classification of media and solution preparation.
7. Principle-standard operation procedure and application of instruments (pH meter, autoclave, colony counter, and laminar airflow).
8. Screening of microbes producing extracellular hydrolytic enzymes (Amylase/Protease/Lipase/Tannase
etc.) from different source (soil/water/industrial effluent etc).
9. Subculturing of enzyme producing bacteria on culture media.
10. Preparation of seed culture for fermentation media.
11. Overview of fermentation and amylase enzyme.
12. Preparation of fermentation media for amylase enzyme.
13. Production of enzyme using submerged fermentation method (for amylase enzyme).
14. Extraction of crude amylase enzyme.
15. Determination of amylase enzyme activity using biochemical test.
16. Enzyme/cell immobilization technique through sodium alginate and calcium chloride method.
(Available at– NOIDA, Ahmedabad, Mumbai, Mohali, Chennai, Hyderabad, Jaipur, Dehradun, Gwalior and Bengaluru)

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 prepration, 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.
(Available at– NOIDA, Ahmedabad, Mumbai, Mohali, Chennai, Hyderabad, Jaipur, Dehradun,Gwalior and Bengaluru)

1. Introduction to Biochemistry.
2. Good laboratory practices (GLP).
3. Difference between antigen-antibody.
4. Types of antibodies, and basic instrument handling.
5. Laboratory calculation (Percentage, Molarity and Normality).
6. Micropipette handling (Reverse and Forward pipetting).
7. Standard operating procedure (SOP) and application of different instruments (pH meter and spectrophotometer).
8. Measurement of рН of biological liquids with universal indicator paper.
9. Qualitative determination of Vitamin (A/C/D).
10. Biuretic reaction for detection of peptide bond.
11. Qualitative test for the presence of carbohydrates (Molisch/ Tollen’s/ Fehling test).
12. Quantitative determination of vitamin Р in the different samples via UV-VIS Spectrophotometer.
13. Determination of alpha-Amylase activity (Serum/Saliva) on Starch.
14. Components of blood.
15. Bleeding time calculation.
16. Clotting time estimation.
17. Separation of Serum from human blood.
18. Basic concept of antigen and antibody.
19. Overview of enzyme-linked immunosorbent assay (ELISA).
20. Direct Immuno enzymatic determination of thyrotropin/Hepatitis B in human serum through ELISA reader.
21. Scientific approaches of ELISA and RIA technique.
(Available at– NOIDA, Mumbai, Mohali, Chennai, Hyderabad, Jaipur,Dehradun and Bengaluru)

1. Industrial microbiology application & major products.
2. Major companies in India, Scope & job prospects.
3. Good laboratory practices (GLP).
4. Demonstration of module-oriented instruments.
5. Different types of sterilization techniques in microbiology
6. Basic principle -standard operating procedure (SOP) and application of instruments (Autoclave, pH meter, Laminar air flow, incubator, microscope, and colony counter).
7. Classification of bacteria based on Gram staining.
8. Types of media and Solution preparation.
9. Laboratory calculation (Percentage, Normality and Molarity).
10. Overview of serial dilutionand Serial dilution of soil sample.
11. Basic calculation of Colony Forming Unit – CFU/ml.
12. Screening of Antibiotics producing microorganisms from soil samples.
13. Identification of antibiotics producing microorganisms from soil samples using microbial staining methods.
14. Biochemical assay for bacteria (Maylase/ Urease/ Dextrose/ Catalase etc.)
15. Different methods for the detection of antimicrobial activity.
16. Antibiotic activity of antibiotics by disc diffusion method.
(Available at– NOIDA, Ahmedabad, Mumbai, Mohali, Chennai, Hyderabad, Jaipur, Dehradun, and Gwalior and Bengaluru)

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).
(Available at– NOIDA, Ahmedabad, Mumbai, Mohali, Chennai, Hyderabad, Jaipur, Dehradun and Bengaluru)

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.
(Available at– NOIDA, Ahmedabad, Mumbai, Mohali, Chennai, Hyderabad, Jaipur, Dehradun and Bengaluru)

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.
(Available at– NOIDA, Ahmedabad, Mumbai, Mohali, Chennai, Hyderabad, Jaipur, Dehradun, Gwalior and Bengaluru)

1. Introduction to dairy technology.
2. Overview of Food Safety and Standards Authority of India (FSSAI).
3. Concept of basic calculation (percentage, molarity, and normality) and reagent preparation.
4. Micropipette handling (forward or reverse pipetting techniques).
5. Standard operating procedure and application of hot air oven.
6. Determination of Moisture from food samples.
7. Acid value, fat content, Coal tar dyes and total solid in milk/curd.
8. Determination of moisture, fat, and salt in butter.
9. Iso-electric precipitation of Casein.
10. Introduction and harmful effects of adulterant in milk.
11. Adulterant analysis (Urea/Sulphate/Formalin/Hydrogen peroxide/Anionic Detergent, etc) in milk.
12. Solubility percentage of milk powder.
13. Methylene blue reductase test (MBRT) in milk sample.
14. Specific gravity test by lactometer /hydrometer.
15. Introduction about Saccharine.
16. Adulteration of saccharine in different jam/ jelly/ Chewing gum/ice cream products.
(Available at– NOIDA, Ahmedabad, Mumbai, Mohali, Chennai, Hyderabad, Jaipur, Dehradun, Gwalior and Bengaluru)

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).
(Available at– NOIDA, Ahmedabad, Mumbai, Mohali, Chennai, Hyderabad, Jaipur, Dehradun,Gwalior and Bengaluru)

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.
(Available at– NOIDA, Ahmedabad, Mumbai, Mohali, Chennai, Hyderabad, Jaipur,Dehradun and Bengaluru)

1. Introduction to Fermentation.
2. Future Prospects in fermentation technology.
3. Overview of upstream and downstream process.
4. Precaution for maintenance and use of fermenter.
5. General and safety rules for working in theLab.
6. Demonstration of instruments.
7. Concept of basic calculation (percentage, molarity, and normality).
8. Micropipette handling (forward and reverse pipetting techniques).
9. Overview of media preparation.
10. Isolation and identification of citric acid-producingmicroorganisms (Bacteria/Fungi) from the soil sample.
11. Preparation and sterilization of fermentation media.
12. Operation process of Fermenter.
13. Production of citric acid by submerged fermentation methods.
14. Qualitative analysis of citric acid by titrimetric method.
15. Basic concept of wine production parameter analysis by different physicochemical methods.
16. Wine production from different fruit juices.
17. Principle-standard operating procedure and application of spectrophotometer.
18. Estimation of ethanol by potassium dichromate method through UV-VIS spectrophotometer.
19. Standard Curve preparation and Data Interpretation.
(Available at– NOIDA, Ahmedabad, Mumbai, Mohali, Chennai, Hyderabad, Jaipur,Dehradun and Bengaluru)

1. Introduction of wastewater management and quality analysis.
2. Good laboratory practices (GLP).
3. Micropipette handling (forward and reverse pipetting techniques).
4. Classification of Culture media.
5. Overview of sterilization technique.
6. Detection of pathogenic microbial contamination in drinking water.
7. Determination of total suspended solids (TSS) from industrial wastewater.
8. Principle, SOP and application of pH and TDS meter.
9. Determination of pH and TDS on drinking water through digital pH and TDS meter respectively.
10. Scrutinization of water conductivity through digital conductivity meter.
11. Different types of titrations.
12. Total Hardness test of household water through titration methods.
13. Alkalinity test of water through titration methods.
14. Determination of dissolved oxygen through digital dissolved oxygen meter.
15. Analysis of water salinity through salinity meter/refractometer.
16. Principle, SOP and application of spectrophotometer.
17. Quantitative assay of sulphate in drinking water through UV- visible spectrophotometer/Determine the free chloride/ Carbonate ions in water.
(Available at– NOIDA, Mumbai, Mohali, Chennai, Hyderabad, Jaipur, Dehradun,Gwalior and Bengaluru)

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 Nanoparticals.
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 method for the detection of antimicrobial activity.
16. Biological screening of different Nanoparticles (Antimicrobial Susceptibility Testing (AST)/Antioxidant activity).
(Available at– NOIDA, Ahmedabad, Mumbai, Mohali, Chennai, Hyderabad, Jaipur, Dehradun, Gwalior and Bengaluru)

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, self-life etc).
(Available at– NOIDA, Ahmedabad, Mumbai, Mohali, Chennai, Hyderabad, Jaipur, Dehradun, Gwalior and Bengaluru)

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. Detection of Artificial colouring agent in vegetables.
12. Emulsion test for lipid.
13. Presence of synthetic and natural caramel in chocolates and candies via Seliwanoff’s test.
14. Quantification of protein in different food samples through UV-VIS spectrophotometer.
15. Determination of calcium, iron & Reducing sugar in different food products.
16. Extraction and analysis of caffeine from tea/coffee and its confirmatory test.
17. Introduction of chicory.
18. Determination of chicory in coffee.
19. Different adulterants in red chili powder and its analysis (rhodamine B, oil soluble colour and brick powder).
20. Quality analysis of turmeric powder (metanil yellow, yellow led salt, starch test).
21. Application of instruments (HPLC, GC-MS, LC-MS AAS, NMR, FTIR, ICP-MS) in food industries (T).
(Available at– NOIDA, Ahmedabad, Mumbai, Mohali, Chennai, Hyderabad, Jaipur, Dehradun, Gwalior Bengaluru)