Research

THRUST AREAS OF RESEARCH WORK

    • Engineering properties of foods
    • Functional foods and dehydration techniques
    • Green extraction technology
    • Value addition and nutrient enhancement
    • Food Product development
    • Design and fabrication of food processing equipment
    • Traditional foods with value addition
    • Instant food beverages and designer foods
    • Pre-/pro-biotic food products
    • Gluten-free food products
    • Utilization of Pseudo-cereals
    • Pollen characterization and honey processing
    • Downstream processing
    • Isolation and characterization of starch & protein
    • Modification of starch
    • Biodegradable films
  • Where we can help in R&D with industry in the industry-institute partnership for:
    • Processing of conventional to designer foods
    • Processing and utilization of Pseudo-cereals
    • Development of Pre-/pro-biotic and Gluten-free food products
    • Value addition of food industry by-products
    • Biodegradable and Edible Coating of food products
    • Food Quality Testing and Certifications
    • Food Adulteration detection
    • Nondestructive approaches in food quality evaluations