Dr. M. Sukumar

Professor,

Centre for Food Technology,

A.C.Tech., Anna University, Chennai‐25

sukumarcbt@gmail.com; Ph: +91-44-2235 8385 Professional Experience Since 2014 ‐ Professor

Centre for Food Technology,

Anna University, Chennai‐25.

2012‐2014 ‐ Associate Professor

Centre for Bio‐Technology,

Anna University, Chennai‐25.

2009‐2012 ‐ Assistant Professor

Centre for Bio‐Technology,

Anna University, Chennai‐25.

Research Grants

1. DBT-NERPBMC sponsored Project grant of Rs. 61.16 Lakhs sanctioned from Department of Biotechnology, Delhi as PI, 2016‐19.

2. UGC-MRP Project grant of Rs. 9.64 Lakhs sanctioned from University Grants Commission, Delhi as PI, 2016‐19.

3. DST- MOFPI/SERB Project grant of Rs. 35.70 Lakhs sanctioned from Department of Science and Technology, Delhi as PI, 2015‐18.

4. DST-TSD Project grant of Rs. 34.14 Lakhs sanctioned from Department of Science and Technology, Delhi as PI, 2012‐15.

5. UGC Project grant of Rs. 13.23 Lakhs received from University Grants Commission, Delhi as Co PI, 2012‐15.

6. CSIR Conference grant of Rs. 40,000.00 sanctioned from Council of Scientific and Industrial Research, Delhi, 2009.

7. MoES Conference grant of Rs. 40,000.00 sanctioned from Ministry of Environment and Science, Delhi, 2009.

Research Guidance

No. of PhD students (Completed) - 7

No of PhD Students (Pursuing) - 8

No. of M. Tech students guided - 25

Contributions

Coordinator for setting question paper ‐JNU‐M.Tech Entrance Exam ‐2010.

Coordinator for setting question paper MS/PhD‐ Entrance Exam ‐2011.

Coordinator for the purchase of furniture for CBT Faculty members.

Faculty advisor & Class committee Chair person for M.Tech (Biotech) 2010‐13

Faculty advisor & Class committee Chair person for M.Tech (Food Tech) ‐2014

Additional Chief Superintendent – A.C.Tech End Semester Exam – Apr 2012 & 2014.

Chief Superintendent – A.C.Tech End Semester Exam – Dec. 2016 & May 2017

University purchase committee member- 2016-2018

Board of studies member to AU affiliated colleges.

Research - Focus areas

Food Engineering Lab

Food Processing and Preservation Food Packaging Functional

Foods/Nutraceutica

ls and Fortification

Waste

Management

High

Pressure

Processin

g

Ohmic

Heating

Pulse

Electric

Field

Natural

Preservatives

Spices

Plant

Extracts

MAP

Vacuum

Packaging

Aseptic

Packaging

Extraction

Omega-3-

fatty acid

Productio

n

Fortificatio

n

Bioremediation

Microbial

Desalination

Cell

Microbial

Fuel Cell Others

Materials

Types

Biopolymer production and design

Agro-wastes

Bio-

polymer

production

Kinetic

s

Modelling

Shelf life

Modelling

Research Publications

No. of International publications - 53

No. of National publications - 2

International Books

1. Sukumar M and Sundar M “Bioremediation” 13: 978‐3‐8383‐9865‐5 Lambert Academic

Publishing, Germany.

2. Sundar M and Sukumar M “Rice wine by Fermentation”, 13: 978‐3‐8433‐6328‐0 Lambert

Academic Publishing, Germany.

3. Sukumar M and Sundar M, Food Processing: Impact on Bioactive Ingredients, Nutritional,

Safety and Sensory properties, Section‐3, Chapter ‐11, ISBN: 978‐1‐4822‐57540, CRC Press,

Taylor & Francis Group, Boca Raton, Florida, U.S.A

Important Publications

Lalithapriya, U., Mariyajenita, P., Aafrin, V., Harini, K., Madhushalini, D., Sukumar, M. 2017,

Comparative evaluation on shelf life extension of MAP packed Litopenaeus vannamei shrimp

treated with natural extracts, LWT - Food Science and Technology 77, 217-224.

Sivarajan, M., Lalithapriya, U., Mariajenita, P., Vajiha, B.A., Harini, K., Madhushalini, D.,

Sukumar, M. 2017, Synergistic effect of spice extracts and modified atmospheric packaging

towards non-thermal preservation of chicken meat under refrigerated storage. Poultry science

96(8), 2839-2844.

Chandra Mohan, C., Babuskin, S., Sudharsan, K., Aafrin, V., Mariyajenita, P., LalithaPriya, U.,

Harini, K., Madhushalini, D., Sukumar, M., 2017, Active compound diffusivity of particle size

reduced S. aromaticum and C. cassia fused starch edible films and the shelf life of mutton

(Capra aegagrushircus) meat, Meat Science 128, 47-59.

Azhagu Saravana Babu, P., Vajiha Aafrin, B., Archana, G., Sabina, K., Sudharsan, K., Sivarajan,

M., Sukumar, M. 2017. Effects of Polyphenols from Carallumafimbriata on Acrylamide

Formation and Lipid Oxidation—An Integrated Approach of Nutritional Quality and

Degradation of Fried Food, International Journal of Food Properties 20, 1378-1390.

Chandra mohan, C., Rakhavan, K.R., Sudharsan, K., Radha Krishnan, K., Babuskin, S., Azhagu

Saravana Babu, P., Sukumar, M., 2017. Impact of S. aromaticum and C. cassia Incorporated

Edible Films on Shelf Life of Seer Fish (Scomberomorus guttatus) Stored at Different

Temperature Conditions, Journal of Food Processing and Preservation 41, 13056.

Chandra mohan, C., Rakhavan, K.R., Sudharsan, K., Radha Krishnan, K., Babuskin, S., Sukumar,

M., 2016. Design and characterization of spice fused tamarind starch edible packaging films.

LWT - Food Science and Technology 72, 239 - 250.

Chandra mohan, C., Rakhavan, K.R., Sudharsan, K., Radha Krishnan, K., Babuskin, S., Sukumar,

M., 2016. Development of predictive preservative model for shelf life parameters of beef

using response surface methodology, LWT - Food Science and Technology 68, 642 - 652.

Chandra mohan, C., Rakhavan, K.R., Sudharsan, K., Radha Krishnan, K., Babuskin, S., Azhagu

Saravana Babu, P., Sukumar, M., 2016. Development of predictive preservative model for shelf

life parameters of beef using response surface methodology, LWT - Food Science and

Technology 72, 239 – 250.

Sudharsana, K., Chandra Mohan, C., Azhagu Saravana Babu, P., Archanaa, G., Sabinaa, K.,

Sivarajan, M., Sukumar, M., 2016. Production and characterization of cellulose reinforced

starch (CRT) films, International Journal of Biological Macromolecules 83, 385-395.

Sivarajan, M., Chandra Mohan, C., Lalitha Priya, U., Rakhavan, K.R., Radha Krishnan, K.,

Babuskin, S., Sukumar, M. 2016. Effect of spice-incorporated starch edible film wrapping on

shelf life of white shrimps stored at different temperatures. Journal of science of the food and

agriculture 96, 4268-75.

Radhakrishnan, K., Babuskin, S., Azhagu Saravana Babu, P., Sivarajan, S., Sukumar, M., 2015.

Evaluation and predictive modeling the effects of spice extracts on raw chicken meat stored at

different temperatures. Journal of Food Engineering 166, 29 – 37.

Fayidh, M. A., Sabina K., Azhagu Saravana Babu, P., Sivarajan, M., Sukumar, M., 2015.A Rapid

and Miniaturized Method for the Selection of Microbial Phenol Degraders Using Colourimetric

Microtitration. Current microbiology 70(6), 898 – 906.

Radha Krishnan, K., Babuskin, S., Rakhavan, KR., Tharavin, R., Azhagu Saravana Babu, P.,

Sivarajan, M., Sukumar, M., 2015. Potential application of corn starch edible films with spice

essential oils for the shelf life extension of red meat. Journal of applied microbiology,

DOI: 10.1111/jam.12932.

Archana, G., Azhagu Saravana Babu, P., Sudharsan, K., Sabina, K., Palpandi Raja, R., Sivarajan,

M., Sukumar, M., 2015.Evaluation of fat uptake of polysaccharide Coatings on deep-fat fried

potato chips by confocal laser scanning microscopy (CLSM), International Journal of Food

Properties, DOI:10.1080/10942912.2015.1065426.

Fayidh, M. A., Sabina K., Sudharsan, K., Sukumar, M., 2015. Isolation of a unique Phenol

degrading bacterial strain Escherichia coli moh 1 from effluent of an edible oil industry in

Chennai, India.Research Journal of Biotechnology 10(2), 36 – 42.

Babuskin, S., Radha krishnan, K., Azhagu Saravana Babu, P., Sukumar, M. 2014, Mohammed A.

Fayidh, K.Sabina, G. Archana and M. Sivarajan, Effects of Rosemary extracts on oxidative

stability of chikkis fortified with microalgae biomass, Journal of Food Science and Technology

(2014), DOI: 10.1007/s13197‐014‐1439‐y.

Radha krishnan, K., Babuskin, S., Azhagu Saravana Babu, P., Fayidh, M.A., Sabina, K., Archana,

G., Sivarajan, M., and Sukumar, M. 2014, Bio protection and preservation of raw beef meat

using pungent aromatic plants substances. Journal of the Science of Food and Agriculture.

(2014) doi: 10.1002/jsfa.6580.

Babuskin, S., Radha krishnan, K., Azhagu Saravana Babu, P., Sivarajan, M., and Sukumar, M.

2014, Functional Foods Enriched with Marine Microalga Nannochloropsis oculata as a Source

of ω‐3 Fatty Acids, (2014) Food Technol. Biotechnol. 52 (3) 292–299.

Sabina, K., Fayidh, M.A., Archana, G., Sivarajan, M., Babuskin, S., Azhagu Saravana Babu, P.,

Radha Krishnan, K., and Sukumar, M. 2014, Biodegradation and bioelectricity generation by

Microbial Desalination Cell, (2014) International Biodeterioration & Biodegradation 92, 20–25.

Babuskin, S., Radha krishnan, K., Azhagu Saravana Babu, P., Sivarajan, M., and Sukumar, M.

2014, Effect of photoperiod, light intensity and carbon sources on biomass and lipid

productivities of Isochrysis galbana, Biotechnology Letters 36, 1653‐1660.

Sabina, K., Fayidh, M.A., Archana, G., Sivarajan, M., Babuskin, S., Azhagu Saravana Babu, P.,

Radha Krishnan, K., and Sukumar, M. 2014, Microbial desalination cell for enhanced

biodegradation of waste engine oil using a novel bacterial strain Bacillus subtilis moh3.

Environmental Technology 35, 2194‐2203.

Radha krishnan, K., Babuskin, D., Azhagu Saravana Babu, P., Sasikala, M., Sivarajan, M., and

Sukumar, M. 2014, Antimicrobial and antioxidant effects of spice extracts on the shelf life

extension of raw chicken meat, International Journal of food microbiology 171, 32–40.

Azhagu Saravana Babu, P., Radha krishnan, K., Babuskin, S., Sabina, K., Archana, G., Fayidh,

M.A., Sudharsan, K., Sivarajan, M., and Sukumar, M. 2013, A novel approach and in‐vitro

evaluation of bioactive components for the development of nutraceuticals, African Journal of

Pharmacy and Pharmacology 7(41), 2721‐2726.

Radha krishnan, K., Sivarajan, M., Babuskin, S., Archana, G., Azhagu Saravana Babu, P., and

Sukumar, M. 2013, Kinetic modeling of spice extraction from S. aromaticum and C. cassia”,

Journal of Food Engineering 117, (3).

Archana, G., Sabina, K., Babuskin, S., Radhakrishnan, K., Fayidh, M.A., Azhagu Saravana Babu,

P., Sivarajan, M., and Sukumar, M. 2013 “Preparation and characterization of mucilage

polysaccharide forbiomedical applications”, Carbohydrate Polymers 98, 89– 94.

Conferences/ Workshops:

K. Radha Krishnan and M. Sukumar*. “Application of spice oil incorporated corn starch (CS)

edible films for the shelf life extension of fresh meat”. Presented paper (oral) in the

International Conference on Food Technology: Impact on Nutrition and Health organized by

International Institute of Food and Nutritional Sciences, New Delhi on 23rd and 24th December

2013.

S. Babuskin, K.Sabina and M.Sukumar*. “Marine microalgal biomass as a functional ingredient

in food products”. Oral presentation in the International Conference on Food Technology:

Impact on Nutrition and Health organized by International Institute of Food and Nutritional

Sciences, New Delhi on 23rd and 24th December 2013.

P. Azhagu Saravana Babu and M.Sukumar*.. “Evaluation of crude plant seed extracts for the

development of nutraceuticals”. Oral presentation in the International Conference on Food

Technology: Impact on Nutrition and Health organized by International Institute of Food and

Nutritional Sciences, New Delhi on 23rd and 24th December 2013.

Mohammed A.Fayidh , M.Sukumar*. “A Fast & Easy Technique for Isolation and Selection of

Phenol Degrading Bacteria From Waste Water and Contaminated Samples” The 1st

International Forum on Asian Water Environment Technology (IFAWET). Jawaharlal Nehru

University Convention Centre, New Delhi, India 18th ‐20th December 2013.

Mohammed A Fayidh, M. Sukumar* . A Novel and Rapid Method Development: Screening and

Isolation of Phenol Degradable Bacteria Using 4‐Aminoantipyrine And Potassium Ferricyanide

as an Indicator. 2ed Biotechnology World Congress Dubai Women’s College (DWC) Dubai.

United Arab Emirates on 18th – 21st February, 2013.

K.Radha Krishnan and M.Sukumar*. Participated in the Second International Workshop on

Advanced Functional Nanomaterials Organized by Centre for Nanoscience and Technology,

A.C. Tech, Anna University, Chennai on 28th – 30th January 2013.

K. Radha Krishnan and M.Sukumar*. Participated in the International workshop on Strategies

in Value Addition and Safety Aspects Pertaining to Dairy and Food Industry organized by

Madras Veterinary College, Chennai on 15th and 16th March 2012.

M.Sasikala, K.Radha krishnan, M.Sukumar* “Inhibitory effect of natural preservative on raw

fish and meat”. Poster presentation in the Reginational seminar on Recent Trends and

Research and Applications of Life Sciences at Mohamed Sathak College of Arts and Science,

Chennai on 9th February 2012.

S. Babuskin, M.Sukumar* “Functional foods enriched in omega 3 fatty acids from

Nannochloropsis oculata”. Poster presentation in the National seminar on Recent Trends and

Research and Applications of Life Sciences at Mohamed Sathak College of Arts and Science,

Chennai on 9th February 2012.

K. Radha krishnan ,Mohammed A.Fayidh , M. Sukumar* “Management of Obesity by Targeting

Inflammation by South Indian Spices”. Presented paper (poster) in the National Conference on

Career and Research Trends in Food Processing at Indian Institute of Crop Processing

Technology, Thanjavur, Tamil Nadu on 24th and 25th June 2011.

S. Babuskin , Sukumar M*. “Omega 3 fatty acids production from marine microalgae” Poster

presentation in the National Conference on Career and Research Trends in Food Processing at

Indian Institute of Crop Processing Technology, Thanjavur, Tamil Nadu on 24th and 25th June

2011.

K.Sabina and M.Sukumar*. Attended a National Seminar cum Workshop on Methods and

Approaches in Screening of Traditional Medicines held at University of Madras, Chennai on

March 28‐29, 2012.

Training

Attended AICTE sponsored 2 weeks Staff development programme on “Research

Methodology”at Sona college of Technology during April 18‐30, 2011.

Attended AICTE sponsored 2 weeks Staff development programme on “Computational

Intelligence for Modelling and optimization of manufacturing system ”at Bannari Amman

Institute of Technology during June 6‐18, 2011.

Attended AICTE sponsored 2 weeks Staff development programme on “Advances in

functional finishes on Textile and Garments” at Sona college of Technology during 21st

November ‐ 3rd December, 2011.

One week Faculty development programme on “Heat and Mass Transfer” at University college

of Engineering, Panruti, 16th‐23rd December, 2013.

One week Faculty development programme on “Multidisciplinary perspectives for

Pharmaceutical, Life science educators & Researchers” at Bharathidasan Institute of

Technology, Trichy, during 9th‐15th December, 2013.

Editor

1. Advance Journal of Food Science and Technology

2. International Journal of Biotechnology Applications

3. Asian Journal of Engineering and Applied Technology

4. Continental journal of Environmental Design and Management

5. Continental journal of Environmental Science

6. Austin Journal of Biotechnology & Bioengineering

Reviewer

1. Journal of Hazardous materials

2. Bio resource Technology

3. Bioremediation Journal

4. Journal of Chemical Technology & Biotechnology

5. African Journal of Biotechnology

6. Journal of the Science of Food and Agriculture

Membership

1. International Association for Engineers (IAE) -115634

2. Science Advisory Board (SAB) - 114456

3. Indian Institute of Chemical Engineers -22178

4. International Society of Food Engineering – 1530

5. Asia Pacific Chemical , Biological & Environmental Engineering Society (APCBEES) - 100911

Awards

1. Prestigious “Author award” for the Journal of Microbial & Biochemical Technology, 2010.

2. Prestigious “Reviewer award” for the Journal of Petroleum and Environmental Biotechnology,

for the year 2010.

3. Prestigious ‘Distinguished researcher award’ given by Centre for Technology Development and

Transfer, Anna University, for the year 2017.

Current Position of former PhD. Students

S. No. Name Area Title Affiliation

1

Radha Krishnan. K

Meat

Preservation

Predictive preservative

model for the shelf life of

meat chain

Assistant Professor,

Department of Food

Engineering and

Technology, Central

Institute of Technology,

Assam, India.

2

Babuskin. S

Functional

Foods

Marine microalgae and their

utilization as a functional

ingredient

Assistant Professor,

Department of Industrial

Chemistry, Abaya

campus, Arba Minch

University, Ethiopia.

3

Mohammed

A Fayidh

Bioremediation

Innovative microbiological

and bioelectrochemical

methods to enhance

bioremediation of phenol

using novel bacterial strains

Associate Professor,

Microbiology

department,

College of Education for

Pure Science Ibn Al-

Haitham, University of

Bagdad, Bagdad, Iraq.

4

Archana. G

Drug Delivery

Design and development of

plant mucilage coatings for

food and drug delivery

Assistant Professor,

Department of

Biotechnology,

Karpagam Academy of

Higher Education,

Coimbatore, Tamilnadu,

India.

5

Sabina. K

Microbial

Fuel Cell

Microbial desalination cell

as an emerging technology

for enhanced

biodegradation of

pollutants with integrated

bioelectricity generation

and desalination

Assistant Professor,

Department of

Microbiology,

Prince Shri

Venkateswara Arts and

Science college, Chennai,

Tamilnadu, India

6

Azhagu Saravana

Babu. P

Nutraceuticals

Nutraceutical expedition of

bioactive compounds for

nutritional quality

enrichment and shelf life

enhancement

Assistant Professor,

Department of

Biotechnology,

Sree Sastha Institute of

Engineering and

Technology, Chennai,

India.

7

Sivarajan. M

Safety & Risk

Analysis

Assessing the risk of

putrefaction of meat and its

byproducts - a scientific

approach in food safety

Senior Scientist & Safety

Consultant,

Cell for Industrial Safety

and Risk Analysis,

Chemical Engineering

Division, CSIR-CLRI,

Tamilnadu, India.

Ongoing PhD. Students

S. No. Name Area Title Designation

1

K.Sudarshan

Biopolymers

Design and Development of Biodegradable Polymers from Renewable Agricultural Resources

CSIR-SRF

2

U.Lalitha Priya

Hurdle Technology

Enhanced preservation of Shrimps by Modified Atmospheric Packaging

CSIR-SRF

3

Maria Jenita Peter

Functional

foods

Identification and characterization of Bioactive compounds in Algae targeting western diseases

DST-SRF

4

K.Harini

Active

Packaging

Design and development of non-migratory bioactive film for packaging food products

Teaching Fellow

5

D.Madhushalini

Nutraceuticals

Encapsulation of Nutraceutical factor in Food hydrocolloids for functional food development

Teaching Fellow

6

B.Vajiha Aafrin

Dairy

processing

Preservation and Shelf Life Enhancement of Fresh Sausage using Natural Extracts during Refrigerated Storage

UGC-SRF

7

Chandra Mohan

Quorum sensing –Meat spoilage

Development of Innovative Packaging System and Novel Analysis Model for Highly Perishable Food Products

CSIR-SRF

8

V.Renuka

Fortification

Evaluation and shelf life enhancement of Omega-3 fatty acid fortified food products

DBT-SRF

Research in our Laboratory focuses on niche areas of Food process

engineering and Biochemical Engineering. Our Lab currently

investigates how mechanical treatment influence food structure and

vice versa, how the tuning of specific food properties due to well-

characterized processes can be achieved?

The process engineering research envisages traditional engineering

methodology as it relates to complex food systems. The main aim is

to understand and develop new processes that directly improve the

quality in food structuring and preservation and state-of-the-art in

process equipment design.

We have established techniques to characterize material and flow properties of food components. We employ

both traditional measurements and several innovative techniques to investigate the structuring on multiple length

and time scales. The main focus of this research involves the investigation of idealized systems with interesting

rheological or micro structuring behavior that are models for complex food systems. Projects include studies of

model surfactant systems with unstable flow properties, biopolymer stability and gelation, model protein-

polysaccharide dispersions for soft-cheese products, and interfacial modification of emulsion systems.

The vision of the Food Process Engineering laboratory is to develop processes that enhances quality and assures

safety of food products. The research group works on process development through experimentation and

modeling and development of rapid non-destructive evaluation techniques. Research focus in process

development includes deep fat frying, microwave processing, and high hydrostatic pressure processing; extraction

of phenolic compounds from plant by-products; incorporation of functional ingredients into food products.

Research focus in the non-destructive evaluation includes technologies like electronic nose, ultrasound and FTIR.

The group seeks an interdisciplinary approach to discovery dedicated to developing value-added high quality food

products toward a sustainable future.

Research in our Food Engineering Laboratory focuses both on process engineering and

food/biomaterials science. Our research incorporates both aspects of these two disciplines, and typically

addresses the basic question: How does mechanical treatment influence food structure and vice versa, how

the tuning of specific food properties due to well-characterized processes can be achieved?

The vision of the Food Process Engineering laboratory is to develop processes that enhances quality

and assures safety of food products. The research group works on process development through

experimentation and modeling and development of rapid non-destructive evaluation techniques. Research

focus in process development includes deep fat frying, microwave processing, and high hydrostatic pressure

processing; extraction of phenolic compounds from plant by-products; incorporation of functional

ingredients into food products.

The overall goal is to understand and develop new processes that directly improve the state-of-the-

art in food structuring. In support of this engineering approach, we have established materials science to

characterize material and flow properties of food components. The main focus of this research involves the

investigation of idealized systems with interesting rheological or micro structuring behavior that are models

for complex food systems. Projects include studies of model surfactant systems with unstable flow

properties, biopolymer stability and gelation and interfacial modification of emulsion systems.

The group seeks an interdisciplinary approach, dedicated to develop value-added high quality food

product towards a sustainable future.

Safe Food

(Health) Reducing health

risk associated to

food – improve

food safety

Fair Food

(Wealth) Improve

nutrition and

market

participation

Improved

Livelihood

Food Packaging: Packaging material development, Biopolymer design and characterization, Conversion

and Modification of Natural Biopolymers for packaging applications, Active packaging, and Modified

atmospheric packaging etc.,

Food Preservation: Characterization of natural active compounds from spices, medicinal plants and

herbs, Bio-preservative development, Active compound infusion studies, Different processing methods for

shelf life enhancement, Kinetics and modeling etc.,

Production of Functional Food Fortification and Nutraceuticals: Nutraceuticals and functional

ingredients, Screening and characterization of potential nutraceuticals and functional ingredients from

plant sources, Stable food matrix development for functional ingredients, and Optimization of process

conditions for retention of functional ingredients in food etc.,

Our research group specializes in biopolymer compounding from renewable agricultural waste

resources. We continue to pursue the creation of new biopolymers for use in commodity plastics

applications like food packaging. Typical polymer processing involves synthesis, compounding, and

molding. Biopolymers are synthesized in water at low temperature and atmospheric pressure. Typical

fossil fuel based polymers are synthesized in organic solvent and/or at very high temperature and

pressure. Both are compounded and molded but biopolymers are compounded and molded at much lower

temperature.

Bioelectrochemical systems have been emerging as a promising technology for efficient conversion of

biomass into electricity because of the potential advantages such as efficient conversion in a single step,

operation at ambient temperatures and environmental sustainability. Microbial Desalination Cells

(MDC) are the latest among the bioelectrochemical systems possessing additional advantage of

desalination which can present a solution for the challenging issue of water scarcity. The biodegradation

taking place in a MDC can be advantageously exploited for bioremediation of toxic pollutants.

The Laboratory is equipped with

Modified Atmospheric Packaging System with portable Gas sensors

FTIR, NIR

Canning Unit

Extruder

UV curing chamber

Tray Dryer, Fluidized bed dryer & Spray Dryer

Rotary Evaporator

Double beam UV-Vis Spectrophotometer

Texture Analyzer

Pilot Scale retort

Hunter Colorimeter

Viscometer

Centrifuge, incubators, and hoods for sample preparation

Fermenter

Microbial Fuel Cell

HPLC & GC

Moisture meter