School Of Food Technology
Jawaharlal Nehru Technological University, Kakinada
Kakinada,Andhra Pradesh, India
Analytical laboratories services include method of development & validation, sample analysis for concentration conformation, purity, homogeneity & stability of formulations. It includes different moisture analytical techniques, pH, Khjeldhal apparatus, single screw extruder, Soxhlet apparatus and can perform different analytical methods.
Food Processing Lab:
This lab was built to serve the demands of research and teaching of the Food Processing Technology by using advanced technologies. In the Food Technology Lab, we can develop new products and improve the quality and safety of the product. We collect data on the physiological and thermal characteristics of the product.
Sensory & Culinary Lab:
Sensory Analysis and Organoleptic Evaluation [OLE] is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses [colour, smell, taste, flavour & texture] for the purposes of evaluation of consumer products. The discipline requires panels of human assessors. These characteristics are defined by the chemical composition of the food, and the structural organisation that gives foods their expected form and texture.
Mechanical operations and instrumentation lab:
This lab includes different mechanical operations in food processing as well as different measurement techniques by using instrumentation. It includes different milling equipment, sieving equipment, mixing index and water level measurement techniques.
