Faculty members of the Food Technology Division has built-in research culture. They are the alumni of top ranked research organizations like Northwestern University USA, LSU Health Sciences Center USA, FUNDP University Belgium, IIT Kharagpur, CSIR-CFTRI Mysore, and Pondicherry Central University. They have been working in the following research areas:
This laboratory is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, food-borne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. In the laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process. In our food microbiology labs major equipments are beneficial to students for their research activities they are listed below:
The dairy technology laboratory has facilities for processing all kinds of milk and milk products. The Department has a unique Students Experimental Dairy Plant (SEDP) which has all the facilities for processing of liquid milk. The students will be given hands-on training in processing and manufacturing of Dairy Products. The Department is engaged in development of novel indigenous dairy products and value added products. This is the major Department of the food technology and is in the forefront in conducting training programmes for dairy farmers in the preparation of dairy products, preparation of value added dairy products at home as well as at commercial level.In our Dairy technology laboratory major equipments are beneficial to students for their research activities they are listed below:
Grain processing and baking technology laboratory, including cereal and pulse processing, is one of the oldest and most important of all food technologies and forms a large and important part of the food production chain.Cereal processing and baking technology laboratory conducts both research and development activities and quality control analysis of cereals and cereal products. We also provide theoretical and practical training programs on cereal analysis and various bakery related new products manufacturing. In our Grain processing and baking technology laboratory major equipments are beneficial to students for their research activities they are listed below:
The fruits and vegetables technology laboratory has facilities for processing all kinds of fruits and vegetables products. In our fruits and vegetables technology various preservation methods used like thermal and non thermal processing method are carried out by finessed products packaging. We provide to the students and the industry personnel and the facility to work and conduct research in an operating production facility. In our Grain processing and baking technology laboratory major equipments are beneficial to students for their research activities they are listed below:
The Analytical Laboratory exercises dealing with the chemical properties of food components and changes they undergo in processing and storage. Relationships between the chemical composition of foods and functional, nutritional, and sensory properties are experimented. Laboratory techniques commonly used in food research are introduced. A laboratory research project is required. This involves writing a research proposal for the project, conducting laboratory research to test hypotheses described in the proposal, analyzing the data. In our analytical laboratory major equipments are beneficial to students for their research activities they are listed below:
