Brief description about different laboratories

Handling and Processing facility 

The laboratory has infrastructure for preparation, packaging and storage of various food crops. The laboratory is divided into three sections: wet processing lab where washing, pulping, juice extraction, cooking, drying, packing of horticultural products is done.

The dry laboratory section has facilities for milling, polishing, extrusion, baking, flaking, form fill seal machines etc.

There are two big cold rooms which run throughout the year for storing fresh produce and for storing products produced.

Food Analysis Laboratory I    

The lab is equipped with equipment for analysis and quality evaluation of food. It is equipped with nitrogen analyzer, dietary fibre estimation unit, Colorimeter, Headspace GC-MS, Lyphilizer besides routine laboratory equipment

PostGraduate Laboratory       

The PG laboratory is equipped with basic utilities to conduct physic-chemical analysis of food material. It is equipped with refrigerated centrifuge, incubator, shaking incubator, distillation unit, designated almirahs for students.

Inoculation Room

This room is equipped with laminar flow and autoclave for basic microbiological work.

Food Analysis laboratory

                    This laboratory is equipped with basic chemical analysis, microfluidizer, vacuum concentrator, UHPLC, Modified atmosphere packaging machine. 

Food Engineering Laboratory 

This laboratory is equipped with high pressure homeogenizer, spray dryer, particle size analyzer, incubator for students to perform analytical work.

Supercritical fluid extraction and chromatography  

This laboratory is equipped with supercrticial extraction and quantification system.

Grain processing lab and         

This lab is equipped for pilot scale roasting, flaking of food grains.