The department has well developed infrastructure in the form of spacious classrooms, laboratories with some of the latest equipments like, Tray Drier, Vacuum Drier, Vacuum Packaging Machine, Milk Testing Kit, Automatic Equipment’s for the analysis of Fat, Fiber and protein, Ball Mill, Rotary Sieve Shaker, Baking Oven, Spectrophotometer, Centrifuge, etc. Workshops, Seminars and Industrial Visits are organized periodically to give hands-on experience to the students.
The Department of Food Technology has the following fully equipped laboratories for Under Graduate and Post Graduate programs.
- Basic Food Technology Laboratory
- Food Preservation and Packaging Laboratory
- Bakery and Confectionery Laboratory
- Food Analysis Laboratory
- Food Microbiology Laboratory
Instruments in Food Technology Lab
Hot Air Oven
Hot Air Ovens are electrical devices which use dry heat to sterilize. Hot Air Oven is used for sterilization of glassware and materials that are spoiled by moist heat. It is used to determine moisture content in food materials.
A vacuum Drying Oven is most often used for delicate drying processes. It is used to dry food materials which are heat-sensitive. During vacuum drying process low pressure environment minimizes oxidation during drying.
Tray Dryer is the device used to dry the wet products of crude drugs, chemicals, powders or granules, etc. The simplest form of the dryer in this category is a cabinet with a heater at the bottom that is laboratory oven.
Muffle Furnace is used for fussing glass, creating enamel coating and determining what portion of a sample is non-combustible and non-volatile (i.e. Ash). They are also called Bench Furnaces, Ashing Furnaces, Chamber Furnaces and Dental Furnaces.
Gerber Centrifuge is used for the determination of fat content in milk. Fat determination is based on Gerber Method.
Baking Oven is used to bake bakery products. It is used for the preparation of bread, cake rusk, bun, cookies and other desserts.
Soxo plus is an automatic device used for qualitative determination of fat content in food items.
Fibroplus Soxo plus is an automatic device used for qualitative determination of fibre content in food items.
The Department has a Seminar Hall with a seating capacity of 100. It is equipped with state-of-the-art audio-visual aids and is used by the students to deliver presentation of their Reports, Seminars, Projects, etc. The Seminar Hall is also useful for organizing Expert Lectures, Workshops and Training Programmes.
Kjeloplus is an automatic device used for qualitative determination of protein content in food items.