The Food Technology Lab studies how raw produce becomes safe, nutritious and stable food products, and how that quality can be measured.
Focus areas
- Food processing and preservation: drying, pasteurisation, fermentation, freezing and modified-atmosphere packaging.
- Food safety and quality: microbial load, moisture, water activity, pH, colour and texture analysis.
- Shelf-life studies and the effect of packaging, temperature and humidity.
- Product development, including millets, pulses and other regional crops, and nutrition-focused formulations.
- Sensor-based detection of adulteration and spoilage.
- Standards: awareness of FSSAI requirements and HACCP principles.
Student work
- Design a drying curve experiment for a fruit or vegetable and fit a drying-rate model.
- Compare shelf-life of a product under two packaging options.
- Develop and sensory-test a millet-based snack with a nutrient label.
Safety
Food-grade handling, hygiene and laboratory safety procedures apply to all experiments. Products are not offered for sale without regulatory approvals.