Food Microbiology Lab

In order to control food safety and quality from primary production to consumption, solid knowledge of Food Microbiology is necessary. In Food Microbiology both positive (fermentation) and negative aspects (spoilage, disease) of micro-organisms are studied.

Food Chemistry Lab

Laboratory exercises dealing with the chemical properties of food components and changes they undergo in processing and storage. Relationships between the chemical composition of foods and functional, nutritional, and sensory properties are stressed. Laboratory techniques commonly used in food research are introduced.

Engineering Properties Lab

The objective of the strength of materials lab is to demonstrate the basic principles in the area of strength and mechanics of materials and structural analysis to the undergraduate students through a series of experiments. In this lab the experiments are performed to measure the properties of the materials such as impact strength, tensile strength, compressive strength, hardness, ductility etc.