aflatoxins

Topics: Aflatoxin, Aspergillus flavus, Aspergillus Pages: 12 (2654 words) Published: February 18, 2014


SCHOOL OF BIOTECHNOLOGY
VIGNAN UNIVERSITY: Vadlamudi
B .Tech- BIOTECHNOLOGY STUDENTS FORMAT –FORSUBMITTION OF PROJECT REPORT (MINI PROJECT)

1. Title/Component of the Project

2. Introduction about the topic

3. Previous studies

4. Objective

5. Methodology/ Material & Methods

6. Process

7. Results and Discussions

8. Bibliography/ References

STUDIES ON AFLATOXIN PRESENT IN CHILLES

A Mini Project Report

Submitted in partial fulfillment of the requirement
for the award of the degree of

BACHELOR OF TECHNOLOGY
in
BIOTECHNOLOGY

by
P. SRAVANI(101FA01008)
AT
SPICES BOARD, CHUTUKUNTA, GUNTUR, GUNTUR (DIST).

SCHOOL OF BIOTECHNOLOGY
VIGNAN’S
Foundation for Science, Technology and Research
Deemed UNIVERSITY,
Vadlamudi, Guntur-522213, INDIA
(2010-2014)

VIGNAN’S
Foundation for Science, Technology and Research Deemed UNIVERSITY, Vadlamudi-522213

GUNTUR (DISTRICT), ANDHRA PRADESH. ___________________________________________________________________________ CERTIFICATE

This is to certify that the project work entitled “STUDIES ON AFLATOXIN IN SPICES” that is being submitted by Ms.P.Sravani, in partial fulfillment for the award of B.Tech degree in Biotechnology to the Vignan’s Foundation for Science, Technology and Research, Deemed University, is a record of bonafide work carried out by her under our Project Guides. The results embodied in this work have not been submitted to any other University or Institute for the award of any degree or diploma.

Signature of External Guide Signature of Internal Guide/s

DECLARATION

I hereby declare that the dissertation entitled “STUDIES ON AFLATOXIN PRESENT IN SPICES” is being submitted to Vignan’s Foundation for Science, Technology and Research, Deemed University, in partial fulfillment for the award of B.Tech degree in Biotechnology. The work was originally designed and executed by me under the guidance of my supervisor/ and was not a duplication of work done by someone else. I hold the responsibility of the originality of the work incorporated into the thesis.

Signature of the candidate Name: P.SRAVANI (101FA01008) Date:08/07/2013.

ACKNOWLEDGMENTS

It is my pleasure to express the whole hearted thanks to the Honourable Vice-Chancellor Dr.V.Govardhan Rao, and Dr.V.Madhusudhan Rao, Director, Directorate of Engineering & Technology, Dr.C.RANGA RAO, Dean, School of Biotechnology and Chemical Engineering, and all the other faculty of Vignan’s University, Vadlamudi, for extreme support and guidance in making of this project successful.

I sincerely and whole heartedly thank my guide for his guidance, intense support and encouragement, which helped us to mould our project into a successful one. We wish to express our deep sense of gratitude to Project coordinator Sudheer, for their excellent suggestions, constant inspiration and personal encouragement throughout my project work I also thank all the Staff Members of spices board for their valuable support and generous advices. I express my deep sense of gratitude to Dr.S.Padmaja, Scientist C, Spices board, Guntur, for providing with an opportunity for pursuing project work at this research institute and also providing me an excellent facility for carrying out my research work. Lastly I fell short of words to express my whole hearted gratitude to my parents whose selfless, unfeigned love, empathy, sky-high inspirations and for being the guide force of my life propelling me towards brighter horizons...


References: P. SRAVANI(101FA01008)
AT
(2010-2014)

Signature of the candidate
Name: P.SRAVANI (101FA01008)
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