It is necessary to familiarize with diversity of microorganisms and their similarities and differences to one another. The study also includes various methodologies to isolate, culture, observe and identify microorganisms and to become familiar with procedures utilized for specimen collection and the necessary precautions for preservation of food.
The study of Biochemistry is an important component in the Food Technology curriculum. Food Technologist needs to have an in-depth knowledge about the biomolecules. Emphasis will be placed on the isolation, identification, and analysis of carbohydrates, proteins and lipids from various sources.
DAIRY ENGINEERING LABORATORY
Dairy engineering laboratory aims to provide necessary technical input in the areas of milk preservation, product/ process improvement, technologies for development of Indian dairy products, product quality assessment and design and development of dairy equipment.
FOOD PROCESSING ENGINEERING LABORATORY
This study equips the food technologist with design and operation of systems for processing of biological materials to develop products for the food industries and prepare for future challenges and opportunities in the area of food sector.
FRUIT AND VEGETABLE PROCESSING LABORATORY
The main objective of Fruit and Vegetable Processing Laboratory course is to provide the students with basic knowledge and skills in various processing and preservation techniques, also about post harvest handling of fruits and vegetables, to give training on the drying of different fruit and vegetables, preparation of various fruit based products, to make them understand various processing techniques like different drying techniques, freezing, minimal processing, canning etc. The lab is equipped with Tray dryer, Freeze dryer, Vacuum packaging machine, Fruit Pulper, Juice extractor etc.
FOOD PACKAGING LABORATORY
The Food Packaging Laboratory aims to develop useful packaging technologies for retaining the quality of cereal grains, fruits/vegetables, and processed foods, and investigates the methods to evaluate the properties of the packaging materials. It enhances the knowledge of students about various packaging materials, tests used to identify and evaluate these packaging materials
FOOD ANALYSIS AND QUALITY CONTROL LABORATORY
The main objective of the Food Analysis and Quality control Laboratory is to conduct analysis of different food constituents and contaminants like pesticides and toxins. The analysis is conducted to ensure the safety and quality of the different food materials using sophisticated analytical equipments like HPLC, GC etc.
BAKING AND CONFECTIONERY LABORATORY
The main objective of the baking and confectionery laboratory is to provide the basic principles of bakery and confectionary technology and related facts and principles of physical and chemical nature of ingredients. The study also includes providing the diverse mechanisms of processing, preservation and quality control techniques in bakery.
The Research laboratories got established based on the funds received from Funding Agencies like UGC and MOFPI
Microwave Assisted Drier