FICCI Research & Analysis Centre

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Let’s join hands to ensure safety and quality of what we eat and drink.

  • Let’s join hands to ensure safety and quality of what we eat and drink.
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  • about FRAC

    Dissertation Training

    One of the best ways to prepare for a career in Food technology, Food Engineering, Biotechnology, General Microbiology, Food Microbiology, Industrial Microbiology, Analytical Chemistry and Advance Instrumental Techniques is by participating as an intern in our Internship Program. An internship is a wonderful way to gain valuable on-the-job training as well as experience life and the culture at FICCI FRAC. As part of the internship program you will be inducted into our chemical, instrument and microbiology facilities for a period of 1 month as a partial fulfilment of your degree requirement at a very nominal fee structure.

    Other than the technical knowledge imparted, during the internship process, diligent interns will also develop various other professional career skills related to time management, planning, effective communication through professional presentations and multiple task accomplishment skills. Through conscientious dedication, you will be able to assume a strong work ethic, gain confidence, become responsible and acquire positive work habits critical to your successful performance in professional organizations in the future.

    The R&D intern program provides an opportunity for students to work closely with a senior scientist in order to improve technical skills while being given a developmental opportunity in an industrial setting. Interns with past practical experience in handling chemicals, operating laboratory equipment, generating data, as well as computer database and word-processing skills is a plus. Interns are encouraged to be creative and take initiative, where appropriate, and will be granted significant latitude for discretionary decisions and independence of action but within guidelines established by their supervisor.

    Our Industrial Training programs include theoretical and practical exposure to:

    • Chemical Analysis of Food
    • Instrumentation Techniques in Food Analysis
    • Microbiological Analysis of Food
    • Environment Monitoring (Water, Air, Noise and Soil)