The Food Analysis Laboratory at ACFNIR is a state-of-the-art analytical facility dedicated to the comprehensive characterization of food systems, ingredients, and value-added products. Equipped with advanced instrumentation for physicochemical, nutritional, rheological, and quality evaluation, the laboratory supports high-precision analysis of food composition, functional properties, bioactive compounds, and quality attributes. The facility plays a pivotal role in product development, quality assurance, regulatory compliance, and research across food, nutrition, and allied disciplines, enabling both academic and industry-driven innovation.
The Food Microbiology Laboratory provides an advanced platform for research on food safety, microbial quality, fermentation, and shelf-life assessment. Designed to facilitate microbiological investigations under controlled conditions, the laboratory supports the isolation, identification, enumeration, and characterization of foodborne microorganisms, probiotics, and spoilage organisms. The facility enables cutting-edge research in food hygiene, microbial risk assessment, antimicrobial interventions, and quality assurance, contributing to the development of safe, sustainable, and high-quality food systems.
The Food Processing Laboratory is designed to facilitate research, innovation, and skill development in conventional and emerging food processing technologies. Equipped with pilot-scale processing and packaging facilities, the laboratory enables investigations on drying, extraction, milling, formulation, packaging, and value addition of agricultural commodities. The facility supports process optimization, product development, shelf-life enhancement, and sustainable food processing, providing an ideal environment for translating laboratory research into scalable industrial applications
The Food Science and Cookery Laboratory integrates the principles of food science, nutrition, culinary innovation, and product development to create consumer-oriented functional foods and novel food products. The laboratory provides a modern experimental environment for formulation, standardization, sensory evaluation, and nutritional optimization of traditional and contemporary foods. With advanced food preparation and processing facilities, it supports research in healthy food design, recipe optimization, functional ingredient incorporation, and culinary technologies, bridging scientific innovation with consumer acceptance.
The Advanced Research Laboratory serves as the central research hub of ACFNIR, fostering interdisciplinary research in food science, nutrition, processing technologies, and functional food development. The laboratory houses sophisticated analytical and processing facilities for advanced characterization, preservation, product optimization, and process innovation. With capabilities spanning freeze drying, spray drying, physicochemical analysis, rheological characterization, and material evaluation, the laboratory supports translational research, technology development, and industry-oriented solutions addressing contemporary challenges in food and nutrition.
