30:50

Lecture 4: Food Groups and Food Pyramid

21:58

Culture media for Food Microbes

58:24

1 Introduction to Food Safety

30:37

Lecture 02 Prevalence Of Food-borne Pathogen

33:28

Lecture 3: Definition and Meaning of Food Nutrients and Health

30:05

Lecture 2: Food groups, Nutrition and Balance Diet

29:25

Lecture 18: Pilot Plant Scale up Techniques

08:36

Determination of Alcholic acidity

04:42

pH meter calibaration

27:29

Lecture 17: Stages Of Production of Tablets

08:43

Experiment No 5 Manual method of restriction digestion of DNA

32:41

Lecture 1: Definition, Scope and current trend in Food Science & Technology

14:07

CUET Food Technology entrance exam.

52:25

Lecture 01 : History of Microbiology

07:55

Experts' Advice for CUET PG Microbiology Entrance Exam Success

35:09

Lecture 8: Foundation of Copyright Law

21:57

Lecture 12 - Demonstration and handling of all lab instruments

32:34

Lecture 01: Introduction to Industrial Chemistry

43:34

Solution Prepration

45:33

Lecture 1: INTRODUCTION TO DNA FINGERPRINTING

37:46

Experiment No - 09 (a) ii) Protein Estimation by Lowry's Method

06:09

Experiment 08 (b): Purification of enzyme

14:24

Experiment No 09 (a) i) Bradford's protein estimation

10:31

Experiment No - 08 (b) ii) Dialysis of Enzyme

45:27

Vaccines for Prion Diseases

27:57

LECTURE 1: INTRODUCTION TO MEDICAL CODING

27:16

Lecture 16: Pilot Plant (part 2)

30:12

Lecture 15: Pilot Plant in Pharmaceutical industry

30:06

Lecture 14: Quality Assurance

28:49

Lecture 13: Quality Control

27:54

Lecture 12: Laboratory design

40:29

Lecture 1: Introduction to Intellectual Property Rights

29:49

LECTURE 27: TRACE EVIDENCE IN THE REAL CRIME LABORATORY

25:15

LECTURE 26: TOXICOLOGY IN CRIME LAB-III

28:14

Lecture 11: Current Good Manufacturing Practice

25:03

LECTURE 22: Introduction to Forensic Document Examination-I

28:22

LECTURE 24: TOXICOLOGY IN CRIME LAB-I

26:16

LECTURE 17: FORENSIC PATHOLOGY-I

28:35

Lecture 10: Design of Utilities and services in pharmaceutical industry

07:17

DNA ISOLATION FROM HAIR

16:47

POLYMERASE CHAIN REACTION (PCR)

09:44

DNA ISOLATION FROM ANIMAL TISSUE (GOAT LIVER)

28:04

Lecture 9: Safety, health and environmental Management System

12:29

DNA ISOLATION FROM BACTERIA

14:01

DNA ISOLATION FROM HUMAN BLOOD

27:19

Lecture 8: Safety and Health and environment (Part 2)

27:28

Lecture 7: Safety and Health and Environment

26:18

Lecture 6: Primary Production (Part 2)

28:10

Lecture 5: Validation (Part 2)

27:42

Lecture 4: Validation

30:08

Lecture 3: Regulatory aspects and GMP

05:05

DNA Isolation from Human Saliva

26:50

LECTURE 13: FIREARMS & TOOLMARKS-III

25:35

LECTURE 14: FORENSIC ODONTOLOGY-I

10:03

Estimation of Total Ash Content in Food Product

05:00

Estimation of Acid Insoluble Ash in Food Product

15:25

CARBOHYDRATE ANALYSIS (LAB EXPERIMENT)

09:14

FAT ANALYSIS IN FOOD PRODUCT (Lab Experiment)

39:42

PROTEIN ANALYSIS IN FOOD PRODUCTS (Lab Experiment)

24:24

LECTURE 9: FINGERPRINTS: Part 1