IIFPT

FOOD BIOTECHNOLOGY

Biotechnology in the food processing sector makes use of micro-organisms for the preservation of food and for the production of a range of value-added products such as enzymes, flavour compounds, vitamins, microbial cultures and food ingredients. Biotechnology applications in the food-processing sector, therefore, target the selection and manipulation of micro-organisms with the objective of improving process control, product quality, safety, consistency and yield, while increasing process efficiency. In an effort to address the future expectations of stakeholders in post-harvest management and food processing sector through food biotechnological research and development innovations, it becomes necessary to build a Food Biotechnology Department.

Recombinant gene technology, genetically modified (GM) microbes/food for sustainable development for food and nutrition will also be catered to, by harnessing the potential of biotechnology. Biotechnology is also widely employed as a tool in diagnostics in order to monitor food safety, prevent and diagnose food-borne illnesses and verify the origins of foods.

Affiliation with Bharathidasan University is obtained for pursuing Doctoral program in biotechnology. Hence, this department will cater to all these applications and R&D activities related to food biotechnology, food microbiology and food safety.

Thesis work area
  1. Development of a robust method to detect the adulteration in dairy ghee
  2. Biodiversity and post harvest preservation of neera by microbial control measures
  3. Effect of Pulse Electric Field on Physiochemical and Microbiological Changes in Rice and Black gram Mixed Fermented Batter