Food Technology Laboratories

Enable to understand the methods of isolating and characterizing various microbes associated with foods and food groups. Use various microbiological techniques for the study of foods to detect pathogens in foods. The Laboratory of Food Microbiology can undertake wide range of tests covering pathogens and spoilage organisms in food, food ingredients and water. We can identify unknown microorganisms and classify them to species level and detect food pathogens using rapid methods.

Laboratory of food chemistry principles behind the qualitative and quantitative estimation and analysis of biomolecules such as proteins, carbohydrates, lipids, metabolites etc. This laboratory is engaged in research and education about food chemistry. Our mission is to generate and disseminate knowledge of the molecular properties and interactions of key food components within the food matrix during industrial processing and digestion of foods and to develop biochemical tools in order to improve the quality and healthiness of foods and food ingredients.

We have a food testing laboratory that can perform chemical and microbiological analyses. We also have extensive expertise in food testing including the analysis of the physical properties of foods, the identification of chemical, microbiological and physical contaminants (e.g. glass, insects, stones and metal), determining whether a food is what its label says it is, and the evaluation of how a product tastes and what the consumer thinks of it. We are also involved in developing and evaluating the methods themselves.
Analysis of foods and food products chemical components, compliance to standards detection of adulterants in foods. Examination of typical food products including Tea, coffee and cocoa, milk and milk products, edible oils and fats cereal and cereal products, non- alcoholic beverages and drinks Spices and condiments bakery, confectionery products, sugars and sweetening agents.

Food processing enables us to convert raw materials and ingredients into a hugely diverse range of finished products by Irradiation, Sterilization, Homogenization, Modified Atmosphere Packaging, Spray Drying, Pasteurization, Extraction, Freeze Drying and High Pressure Process. It also helps to provide controlled quality food products, in a convenient form with a shelf-stable’ product that does not require refrigerated storage it safely and minimize waste.

It provides information concerning the composition of food products for the food additives, contaminants, nutrients and compliance to standards. Food analysis mainly focuses on determination of Vitamin C in fruit juices, synthetic food color in sweets, confectioneries and beverages, Iron content in foods, Iodine content in iodized salt, Annatto color in table butter, Lead in spices powder and detection of added MSG in foods, sulphur-di-oxide in foods, anti oxidant in foods, emulsifiers and stabilizers in foods.

Technologies behind bakery and confectionary products to created innovations in this sector. This course takes care about the product quality parameters, faults and corrective measures on confectionary products such as cake icings, hard-boiled candies, toffees, fruit drops, chocolates and other confections- ingredients, equipment & processes. It’s mainly concentration on leavening action of baking powder, sodium- bicarbonate and ammonium-bi-carbonate. Furthermore it deals with ingredients characteristics of flour, yeast, shortening, sugar, egg and salts with dough characteristics farinographic and extensographic.

Dairy process will enable employees in the dairy industry to play an important role in the development of innovative products and ensuring efficient process improvements. This process has been designed to enhance dairy knowledge, skills and technical competency of employees involved in milk and milk products processing. It will cover the important factors influencing and affecting dairy product quality. Quality of milk determined by test of viscosity, density specific gravity of milk, redox potential, acidity and pH of milk.

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