For non-thermal processing of food products, aimed at improving the long-term nutritional profile and quality of food, and at reducing food waste. Can produce upto 100 kg/hr of high pressure pasteurized foods and beverages.

This will enable advancements in the preservation of fruits and vegetables using novel drying approaches, like dehydrofreezing. Can remove up to 30 kg of water per hour depending on the material.

Another piece of equipment that, along with the Microwave-Vacuum Dehydration Unit, will allow research and development into drying and preserving fruits and vegetables. Can produce upto 100 kg/hr of frozen food products.

Enables the extraction of novel nutraceutical compounds using non-toxic solvents.

Three state-of-the-art commercial kitchens that can be rented by food entrepreneurs for product development innovations.

Equipped with a 1000 L/batch Specific Mechanical Microbrewery, our fermentation lab facilitates diverse projects – from large-scale brewing experiments to the development of innovative fermented products.

Our Food Preparation Laboratory includes large-scale grinding, chopping, juicing, and blanching equipment to acquaint our students with large-scale food processing, formulating recipes, and food product development.

Access to industrial-grade refrigeration equipment to keep your next big food idea fresh.

The next generation of food packaging starts here. Our Novel Packaging Lab supports projects and investigations into sustainable material upcycling, plant-based product development, shelf-life testing and food labeling.