CFTRI Mysore Flour Milling Technology Admission 2013

Discussion in 'Electronics Forum' started by krishna, Apr 20, 2013.

  1. krishna

    krishna Banned

    Central Food Technological Research Institute (CFTRI), Mysore

    Mysore-570020, Tel 0821-2514534, Fax 0821-2515453
    E-mail ttbd@cftri.res.in, Website Central Food Technological Research Institute
    Admission Notice-2013

    Flour Milling Technology Admission-2013

    12 Months Regular International Course in Flour Milling Technology at International School of Milling Technology (ISMT) Admission 2013-2014
    The 33rd regular course in Flour Milling Technology is scheduled to start on 19th August, 2013
    Applications are invited from the eligible candidates for the selection of 20 participants
    Eligibility: Bachelor’s Degree/Diploma in Technology/Engineering/Science/Commerce/Arts or equivalent
    Those who are appearing for final year exams may also apply and submit the marks card on or before 02nd July, 2013
    Selection: Selection is based on marks/grades of the qualifying degree/ diploma examination
    Weightage may be given for experience in flour milling/sponsorship by flour milling industry for limited seats
    If required an aptitude test/interview will be conducted by CSIR-CFTRI, at Mysore
    Course Fee: The course fee is Rs 75000/- for Indian participant and US $ 8,000/- for participant from abroad
    Application Form: Request for application form and the prospectus which should be accompanied by crossed Indian Postal Order or demand draft for Rs 150/- for Indian participant and US$ 25 in the form of international money order or bank draft for a foreign participant, drawn in favour of the Director, CFTRI, Mysore
    The application form can be downloaded from the website Central Food Technological Research Institute and sent along with the crossed Indian Postal Order or demand draft
    The application form complete in all respects should reach the Coordinator, ISMT, CFTRI, Mysore-570020 on or before 02nd July, 2013

Share This Page