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RV Labs
Food Sciences
Food Chemistry & Biochemistry
Analysis of proximate composition, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, and other biochemical constituents.
Food Safety & Quality
Investigation of food contaminants, adulterants, residues, toxins, allergens, and quality parameters.
Food Microbiology
Detection and enumeration of pathogenic and spoilage microorganisms in food and food-processing environments.
Food Adulteration & Authenticity
Identification of adulteration, substitution, contamination, and authenticity of food products.
Phytochemical Research
Screening, extraction, characterization, quantification, and evaluation of bioactive compounds from plants and food materials.
Food Product Development
Development and optimization of innovative food products, value-added products, and fortified foods.
Food Processing & Preservation
Studies on drying, thermal processing, non-thermal processing, fermentation, preservation, and optimization of processing conditions.
Shelf-Life Studies
Evaluation of physicochemical, microbiological, nutritional, and sensory changes during storage.
Sensory Science & Consumer Studies
– Sensory evaluation, acceptability studies, consumer preferences, and product optimization