Lab in Charge : Dr. Surendhar A Technical Staff : Mr. Raju D
The Pilot Plant for Fruit and Vegetable Processing is integrated into Food Processing and Preservation courses, providing practical experience and serving as a common facility for academic and research activities. It enhances students’ learning by offering hands-on experience with industrial-grade equipment, facilities for innovative project work, and an incubation center for budding entrepreneurs. Students gain knowledge in quality control, ensuring food safety and consistency, and are prepared for careers in the food industry through simulations of real-world processing environments.
Lab in Charge : Ms. Shijarath T R Technical Staff : Mr. Raju D
Students will understand the physical properties and engineering aspects of food materials. This includes learning about fluid dynamics, heat transfer, drying techniques, and mechanical properties essential for designing food processing equipment. The labs are equipped with Angle of repose apparatus, Brookfield viscometer, Co-efficient of friction apparatus, Digital refractive index meter, Electronic balance, Fluidized bed drier, Inclined belt separator, Sieve shaker table, Bursting strength tester, Rotary drier, Shell and tube heat exchanger, Steam distillation unit, Tray drier, Venturi and orifice meter
Lab in Charge : Dr. Rahul Krishna B Technical Staff : Ms. Semeera.S
Students will gain hands-on experience in microbial analysis and learn techniques for culturing, isolating, and identifying microorganisms. This lab is essential for understanding food safety, spoilage mechanisms, and the role of microbes in fermentation. Food Microbiology Lab is equipped with Autoclave, Bacteriological incubator, Binocular microscope (under maintenance), Centrifuge, Compound microscope, Digital colony counter, Hot air oven, Laminar air-flow chamber, Rotary shaker, Water bath, Double distillation unit, Biological safety cabinet, Fermenter (under maintenance), Electronic balance, Stirrer, Homogenizer, Heating mantle, Low temperature cabinet.
Lab in Charge : Dr. Vidhyeswari D Technical Staff : Ms. Devi Maya D
Students will learn to analyze the chemical composition of food, including water activity, turbidity, and spectrophotometric analysis. This knowledge is crucial for quality control, nutritional analysis, and food processing. Food Chemistry Lab equipped with Binocular microscope, Electronic balance, Heating mantle, Nepholo turbidity meter, Water activity meter (under maintenance), UV Vis Spectrophotometer.
Lab in Charge : Mr. Vaibav Technical Staff : Mr. Raju D
This lab offers practical experience in baking and pastry production. Students will learn about dough mixing, fermentation, baking techniques, and packaging. This prepares them for roles in the bakery and confectionery industries. The Industry Supported Bakery Lab is equipped with Deck oven, Planetary mixer, Spiral mixer, Bread slicer, Dough sheeter, Proving chamber, Weighing machine table top, Weighing machine platform type, Pesto-flash, Plastic cover sealing machine.
Lab in Charge : Dr. Shalini V Technical Staff : Ms. Devi Maya D
Students will explore various food preservation techniques such as drying, freezing, extrusion, and spray drying. This lab emphasizes the importance of extending shelf life, maintaining nutritional quality, and developing new food products. The equipmental asset in this lab includes Dehydrator/tray drier, Digital balance, Digital ultrasonic cleaner, Freeze drier, Single screw extruder, Spray drier, UV-Vis double beam spectrophotometer, Tray drier, Leaf filter, Agitator vessel, Microwave convective drier, Jackfruit corer, Fish descaler, Cryogenic dispenser, e-spoon, Thermos stable bag, Solar powered heater, Agitated vessel, Terminal velocity apparatus, Porosity apparatus, Pulveriser, Bottle shaker, Fruit Mill, Fruit pulper, Fruit juicer, Steam Jacketed Kettle with agitator, Processed Pulp stock can filling tank, Juice mixing tank, RTS juice pasteurizer, Pet bottle liquid filling machine, Pet bottle capping machine, Baby steam boiler, Air compressor with air drier, Refrigeration unit, Refractometer.
Lab in Charge : Ms. Najma K Technical Staff : Ms. Gopika K Pillai
The Food Analysis/Food Processing Lab provides students with the opportunity to perform a wide range of analytical and processing techniques essential for food science. Students gain practical skills in measuring caloric content, extracting essential oils, and analyzing the composition of food through various advanced instruments. The lab also emphasizes quality control measures, such as pH and temperature monitoring, ensuring the safety and consistency of food products. By working with industrial-grade equipment, students are prepared for real-world applications in food analysis, quality assurance, and product development, making them well-equipped for careers in the food industry. The laboratory facilities in the lab includes Calorimeter, Centrifuge, Clevenger Apparatus, Digital Weighing Balance, Electronic Bunsen Burner, Hand Refractometer, Heating Mantle, Muffle Furnace, Rotary Evaporator, Soxhlet Apparatus, Digital pH Meter, TLC Kit, Lactometer, Digital Thermometer.
Lab in Charge : Dr. Sindhu R Technical Staff : Ms. Semeera.S
Students will engage in advanced analytical techniques for food research. They will learn to conduct experiments, analyze data, and develop new food products or processes. This lab is vital for those interested in food science research and development. The facilities available in the research laboratory includes Analytical balance, Conductivity meter, Digital bacteriological incubator, Digital hot air oven, Fat extraction system, Fiber estimation system, Moisture analyser, Portable colorimeter, Protein estimation system.
