Food Microbiology Lab

This laboratory course aims to train students in the laboratory methods used in the microbiological analysis of foods. It serves culturing, examination, and identification of microorganisms including bacteria, fungi, yeasts, etc. It also deals with research, analyze and development of new products using fermentation techniques.


Food Analysis & Quality Control Lab

FAQC lab deals with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. It conducts fundamental research in composition of foods, properties of health promoting food constituents and their optimization for improved biological effects.


Cereals & Pulses Technology Lab

This lab insights chemistry, processing and quality of grains. It deals with the basic unit operation principles of several food processing like separation and concentration, and extrusion. It also focus on the development of new food products using various process operation work, underlying physics behind these processes, and their advantage and limitation.


Fruits & Vegetable Technology Lab

The lab aims at processing (canning, drying, freezing, and preparation of juices, jams, and jellies) of commercial fruits and vegetables and how it affects their quality and safety. It deals with preservation of color, flavor, texture, and nutrition while prolonging the shelf life of perishable fruits and vegetables.


Milk & Milk Products Lab

The lab aims at analysis of milk samples and other dairy products (organoleptic characteristics – appearance, taste and smell; compositional characteristics – especially fat, solid and protein contents; physical and chemical characteristics and hygienic characteristics – hygienic conditions, cleanliness and quality) for their nutritional content and adulteration if present. It also deals with assurance for the absence of harmful materials, chemicals, contaminants, in milk and milk products that can be hazardous to human health.