Food Technology

Food technology research

Research in food technology encompasses a wide range of areas aimed at improving the safety, quality, nutritional value, and sustainability of food products. Some key areas of research in food technology include:

1. Food Safety: Research in this area focuses on preventing foodborne illnesses by studying microbial pathogens, developing effective food preservation techniques, and implementing strategies to minimize contamination during processing, storage, and distribution.
2. Food Processing: This involves developing innovative methods for processing and manufacturing food products to improve efficiency, reduce waste, and maintain nutritional quality. Research may include techniques such as high-pressure processing, ultrasound, and pulsed electric fields.
3. Food Packaging: Research is conducted to develop packaging materials that prolong shelf life, preserve freshness, and ensure food safety. This includes exploring sustainable packaging options and incorporating active and intelligent packaging technologies.
4. Nutritional Enhancement: Scientists work to improve the nutritional content of food products by fortifying them with essential vitamins, minerals, and bioactive compounds. Research also focuses on enhancing the bioavailability of nutrients and developing functional foods with specific health benefits.
5. Alternative Protein Sources: With the growing demand for sustainable protein sources, research is exploring alternative sources such as plant-based proteins, cultured meat, and insect proteins. Scientists investigate methods to improve taste, texture, and nutritional profile to make these alternatives more appealing to consumers.
6. Food Waste Reduction: Researchers are developing technologies to reduce food waste throughout the supply chain, including innovative processing methods to utilize by-products and waste streams, as well as implementing strategies to optimize inventory management and distribution.
7. Precision Agriculture: This area of research utilizes technology such as drones, sensors, and data analytics to optimize agricultural practices, improve crop yields, and reduce environmental impact. Precision agriculture aims to ensure food security while minimizing resource use and environmental degradation.
8. Sustainable Food Production: Research focuses on developing sustainable agricultural practices, such as organic farming, agroforestry, and aquaponics, to minimize the environmental footprint of food production and promote biodiversity conservation.
9. Food Authentication and Traceability: With increasing concerns about food fraud and supply chain transparency, research is conducted to develop methods for authenticating food products and ensuring traceability from farm to fork.
10. Consumer Preferences and Behavior: Understanding consumer preferences, attitudes, and behaviors towards food products is essential for developing successful food innovations. Research in this area may involve sensory evaluation, consumer surveys, and market analysis.

Overall, research in food technology plays a crucial role in addressing global challenges such as food security, sustainability, and public health while driving innovation in the food industry.

Major Area of Research

Food Packaging

Food Preservation

New Food Product Development

Food Process Modeling

Process Equipment Design

Extraction And Utilization of Bioactive Compounds from Food Matrixes

Food Microbiology

Food Safety and Quality

Research Fund

Research Interest Areas by Faculty Members

Research Publications

 Academic year (2022-2023)

Academic year (2021-2022)

Academic year (2020-2021)

Academic year (2019-2020)