CSIR INTEGRATED SKILL INITIATIVE
CSIR-CFTRI
The registration of each program/course will start three months prior to actual schedule of the course.
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| Course Code | Title of the Course | Duration of the Course | Last date for application |
|---|---|---|---|
| STCH-01 | Training Program on Fruits and Vegetable Products | 04-08-2025 - 06-08-2025 (3 days) | 24-07-2025 |
| STCH-05 | Training Program on Mango Product | 08-09-2025 - 10-09-2025 (3 days) | 28-08-2025 |
| Course Code | Title of the Course | Duration of the Course | Last date for application |
|---|---|---|---|
| STCL-07 | Training program on Fruits & Vegetables processing (Batch 1) | 21-05-2025 - 23-05-2025 (3 days) | 11-05-2025 |
| STCL-08 | Training Program on Bakery and Confectionery products (Batch 1) | 03-06-2025 - 05-06-2025 (3 days) | 03-05-2025 |
| STCL-16 | Training Program on Bakery products (Batch 2) | 08-07-2025 - 10-07-2025 (3 days) | 28-06-2025 |
| Course Code | Title of the Course | Duration of the Course | Last date for application | Remarks |
|---|---|---|---|---|
| STC-09 | Training Program on Laboratory animal technique ethics and Welfare | 09-06-2025 - 13-06-2025 (5 days) | 29-05-2025 | Course Postponed. New Dates will be updated later. |
| STC-12 | Integrated Solid Waste and Wastewater Management in the Food Industry | 16-06-2025 - 20-06-2025 (5 days) | 06-06-2025 | Course Postponed. New Dates will be updated later. |
| STC-14 | Training Program on Ginger and Tamarind Technologies And Value Addition | 02-07-2025 - 04-07-2025 (3 days) | 22-06-2025 | Course Postponed. New Dates will be updated later. |
| STC-15 | Training Program on Basic in Flour Milling and Quality Evaluation of Flour | 07-07-2025 - 11-07-2025 (5 days) | 27-06-2025 | |
| STC-17 | Training Program on Sensory Analysis-An approach to Consumer preference | 16-07-2025 - 18-07-2025 (3 days) | 08-07-2025 | |
| STC-18 | Training Program on Technique in Algal and Plant Biotechnology | 21-07-2025 - 23-07-2025 (3 days) | 13-07-2025 | |
| STC-19 | Post Harvest Technologies For Fruits And Vegetables | 21-07-2025 - 01-08-2025 (12 days) | 11-07-2025 | |
| STC-20 | Technique Related to Molecular Nutrition | 23-07-2025 - 25-07-2025 (3 days) | 13-07-2025 | |
| STC-21 | Spices Processing and Value Addition | 04-08-2025 - 08-08-2025 (5 days) | 28-07-2025 | |
| STC-22 | Strategies For Probiotic Dairy Product Development | 11-08-2025 - 13-08-2025 (3 days) | 01-08-2025 | |
| STC-23 | Chromatographic Techniques (GC, HPLC, UHPLC) and their Analytical Approaches in Food Analysis | 18-08-2025 - 22-08-2025 (5 days) | 08-08-2025 | |
| STC-24 | Baking Science and Technology | 18-08-2025 - 22-08-2025 (5 days) | 08-08-2025 | |
| STC-25 | Grain Process & Products for Health & Wellness | 01-09-2025 - 03-09-2025 (3 days) | 23-08-2025 | |
| STC-26 | Advance in Value Addition of Meat, Poultry and fish products | 08-09-2025 - 12-09-2025 (5 days) | ||
| STC-28 | Advance in Laboratory Animal Science: Technique, Ethics, and welfare | 13-10-2025 - 15-10-2025 (3 days) | ||
| STC-29 | Training Program on Tomato Product | 29-10-2025 - 31-10-2025 (3 days) |
