The Laboratory of Food Engineering is mainly involved in research in the fields of heat and mass transfer in food processing, on physical properties of food, drying, studying diffusion of water and solutes, extrusion technology and Rheology of food.

Staff: Dr. Kshirod Kumar Dash, Mr. Sudipta Ghosh +1

Staff: Dr. Mudasir Ahmad Malik, Mr. Sudipta Ghosh +1

The objective of Food Analysis & Quality Control Laboratory is to analysis and identify raw material and processed food products. Additionally, laboratory testing is important for the research and development of new products, the design of food processing, shelf-life studies and sensory evaluation of products.

Staff: Dr. Sudip Kumar Das

The Laboratory of Food Microbiology can undertake wide range of tests covering pathogens and spoilage organisms in food, food ingredients and water.

Staff: Dr. Mudasir Ahmad Malik, Mr. Pranab Roy +2

Important unit operations in the food processing such as fluid flow, heat transfer, drying, evaporation, contact equilibrium processes (which include distillation, extraction, gas absorption, crystallization, and membrane processes), mechanical separations (which include filtration, centrifugation, sedimentation and sieving) are analysed.

Staff: Dr. Kshirod Kumar Dash, Dr. Sudip Kumar Das +2