Food Product Development Laboratory
The food product development lab is well equipped so as to facilitate students to carry out food product development as per the curricula requirement for practical, experiential learning as well as competitions for the development of new products to address nutrition security. The PG students also make use of the Lab extensively since their research concentrates on carrying out innovative food product development with potential health benefits and commercial value.
UG Analytical Laboratory
The UG analytical laboratory facilitates scientific analysis to identify nutritional content in food and food products and also gain insight on changes which determines the shelf life of food products. Students use the facility for separation, identification and quantification of chemical components such as nutrients, pH, additives, colours, contaminants, preservatives, minerals trace elements etc.
PG Analytical Lab
The PG analytical laboratory is equipped with wide range of latest food analytical instruments. Students use the facilities for determination of chemical compounds, nutrient contents, bioactive components based on the course curriculum and research experiments. In addition the research fellows are using the facilities to conduct their project work.
Food Quality Control Lab
Since quality and safety are the ultimate criteria for any processed food products, the Food quality control lab has wide range of microbial equipments used for determination of microbial quality of the end product. Research fellows will use the lab facilities to evaluate the quality and safety of food samples based on their research and also as an outsourcing facility. Our college extends quality control testing service for a wide range of consumers and industrial products.
Sensory Evaluation Lab
Sensory analysis lab offers facilities for product sensory evaluation, sensory panel training, sample preparation and storage. It provides facilities of sensory analysis using discriminative, descriptive and hedonic testing. The lab has individual testing booths with controlled lighting and ventilation. It creates research opportunities for the development of new products with high consumer accessibility, reduces bias and uncertainty of the new products developed as part of research experiments and for consumer acceptability trials.
Bakery Unit
A pilot scale bakery unit is being operated at the College. It facilitates learning and practical exposure in bakery course for students, experiential learning programs, experimental baking trials and for providing training programme for entrepreneurs, farmers, SHGs and as income generation activity.
Millet Processing Unit
The Institute has pilot scale millet processing unit with various processing equipments which was established under INSIMP scheme. The unit has created strong bridge between millet farmers and entrepreneurs. Regular entrepreneurial development programs and student’s research projects on millet nutrition and value addition are carried out at this unit. It also serves as a training centre in millet processing and value addition to strengthen the income of the farmers by creating related entrepreneurial opportunities.