Laboratories
Fruits & Vegetable Processing Lab
This lab typically dedicated food students to develop and optimize methods for washing, sorting, cutting, packaging, and preserving fruits and vegetables. Key activities in such a lab include processing and preservation of fruits and vegetables. This lab conducts analyses on factors influencing the post-harvest handling of fruits and vegetables, such as temperature, humidity, and storage conditions. Fruits & vegetable based products are also prepared in this lab like jam, jelly, pickles etc.
Major Equipments used in Lab: Refrigerator, Microwave, pH meter, Pulper, Refractrometer etc.
Food Microbiology Lab
Food microbiology is the study of microorganisms in food, including bacteria, fungi, viruses, and parasites, and their impact on food safety, spoilage, preservation, and fermentation. It involves understanding how these microorganisms interact with food components and the environment to ensure the safety and quality of food products.
Major Equipments used in Food Microbiology Lab: Microscopes, Centrifuge, BOD Incubator, Autoclave, Laminar Air Flow, Incubator Shaker
Food Analysis and Quality Control Lab
Food quality control lab is a facility dedicated to assessing the safety and quality of food products through various analytical techniques and tests. It involves various analysis with regard to physical, chemical, sensory, shelf life studies etc.
Major Equipments used in Lab: Muffle Furnace, Bomb Colorimeter, Tintometer, pH meter, Hot plate magnetic stirrer.
Cereals & Pulses Processing Lab
A cereals and pulses processing lab is a specialized facility which include most of the unit operation equipments. Additionally, the lab conducts various experiments on physic- chemical properties of grains. This lab also includes the working of dehusking and polishing of rice on lab scale.
Major Equipments used in Lab: Moisture meter, Dehusker, Rice Polisher, Tray Dryer, Sieve Shaker etc.
Food Biochemistry Lab
Food biochemistry lab covers chemical processes and interactions in food. This lab analyzes macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals) to understand their effects on flavor, nutrition, and safety. Techniques like chromatography and spectrometry are used to examine food composition and quality, ensuring consumer health and product integrity. Major Equipments used in Lab: Centrifuge, Water Bath, Hot air oven, Spectrophotometer
Heat transfer Lab
The heat transfer lab offers a comprehensive exploration of fundamental principles governing the transfer of heat energy. The lab is equipped with various apparatuses including heat conduction units, heat exchangers, and thermal radiation systems, allowing for a wide range of experiments. Students can investigate the heat transfer mechanism and also analyzing factors such as temperature gradients, surface area etc. Major Equipments used in Lab: Heat exchanger, natural and forced convection apparatus, composite wall apparatus etc.