The department has well-equipped laboratories of Food chemistry, Food microbiology and Zoology as well as ICT enabled classrooms. The students are also given opportunities for getting industrial exposure through frequent visits and research involvements through industry-based projects.
The Research areas covered under Food Technology and Quality assurance include:
• Probiotic aspects of lactic acid bacteria with reference to food preservation, in mitigating infectious diseases, improving gut health
• Safety concerns and bactericidal action of food additives and adulterants
• Evaluation of prebiotic potential of fruit wastes
• Bioactive compounds from agri-food wastes
• Antimicrobial resistance in food chain
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