The Department of Food Science and Technology maintains specialized laboratories equipped for protein, lipid, and carbohydrate research. Analytical capabilities include UV spectrophotometers, refractometers, milk analyzers for compositional analysis, and texture analyzers for quantifying physical properties of samples.
Currently, two dedicated laboratories support research and instruction:
- Food Analysis Laboratory
- Food Microbiology and Technology Laboratory
Pilot Plants
Dairy Processing Pilot Plant and Analytical Support Laboratory
The Dairy Processing Pilot Plant supports the manufacture of milk, beverages, cheese, yogurt, cream, and butter. It features programmable pasteurization/incubation systems and cheese processing equipment (500-kg vats, shredders, tumbler) used for process training and fresh cheese research.
- The Analytical Support Laboratory provides equipment for assessing:
- Microbial and chemical quality
- Protein and lipid content
- Other milk components
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