The primary research conducted by Food Technologists or Scientists includes analysing the composition of raw food materials. The applied research aspect involves the improvement of the quality and shelf life of the raw material which covers the aspects of processing, preservation, packaging (canning, baking, drying, evaporation, pasteurization) as per the requirements of the local government regulations and to fulfil the demand of the food industry to meet international standards. Our academic staffs are actively researching in the following main food technology research fields:

• Food Chemistry
• Food Safety
• Food Processing and Preservation
• Food Science
• Food Packaging
• Food Microbiology
• Food Analysis
• Functional Food
• Food Engineering
• Nutrition