LABS AND OTHER FACILITIES
LIST OF LABORATORIES
- FOOD CHEMISTRY LAB
- FOOD MICROBIOLOGY LAB
- ENGINEERING PROPERTIES OF FOOD MATERIALS LAB
- UNIT OPERATIONS IN FOOD LAB
- FOOD ANALYSIS AND QUALITY EVALUATION
- FOOD PROCESSING AND PRESERVATION LAB
- Autoclave
- Fume Hood
- Distillation Apparatus
- Hot Air Oven
- Heating Mantle
- Conductivity Meter
- Incubator
- pH Meter
- Turbidity Meter
- Centrifuge
- Flame Photometer
- Spectrophotometer
Department Laboratories
The Department of Food Technology at AJCE operates a suite of modern, industry-relevant laboratories supporting every core area of the B.Tech curriculum:
- Food Chemistry Laboratory — proximate analysis, sugar and acidity testing, lipid analysis, protein assays
- Food Microbiology Laboratory — total plate count, yeasts/moulds, coliforms, pathogen indicator organisms, hygiene monitoring
- Food Processing Laboratory — thermal processing, dehydration, extraction, concentration and packaging fundamentals
- Food Analysis Laboratory — sensory evaluation booths, instrumental analysis, physical testing (texture, viscosity, colour, water activity)
- Food Product Development Laboratory — prototyping area for new product design, ideation and sensory panels
- AI & Data Analytics Studio — computing resources for data-driven food quality analysis, shelf-life prediction, AI-based sensory work
Equipment & Instrumentation
Equipment includes UV-Vis spectrophotometer, refractometer, pH meters, viscometers, texture analysers, microscopes, autoclaves, laminar airflow cabinets, BOD incubators, colorimeters, centrifuges, grinders, mixers, dehydrators, and packaging equipment — all supporting hands-on, industry-aligned training.
Industry Exposure
Students complement lab training with internships, industry visits, live projects and consultancy engagements through the department's Consultancy & Testing Facility.