We offer is totally equipped to address basic problems in understanding food system components (chemical, nutritional, toxicological, biomolecular, biophysical, microbiological, physiological and sensorial profiling, and food engineering) to evolve commercially viable processes and consume-friendly products. RANGE OF EXPERTISE OF OUR COLLABORATING CENTRES BASIC FOOD SYSTEM  Molecular studies  System design  lavour targeting  Food enzymes  Natural colours  Biotechnology  Molecular mechanisms of biomolecules  Dietary factors as prophylactics  BASIC PROCESSES  Molecular distillation  Computer aided design  Engineering properties of food  Rheology of foods  Energy minimization process  Process optimization  Environment-friendly processes  Biotechnology offers entirely novel and exciting options to food industries for value-added designer food products. CAPABILITIES Recombinant DNA technology for molecular cloning and hyperexpression of food enzymes Tissue culture for high-value plant products Modification of plant proteins and enzymes Evaluation of the nutritional quality of custom-designed food products Safety and toxicology of foods Designing and fabrication of food machinery Stabilisation of enzymes EXCITING NEW POSSIBILITIES Engineered functionally-improved proteins Natural food colourants/flavours/additives/preservatives Modified fats for superior food products Engineered carbohydrates and enzymes Safe foods by monitoring of contaminants, and remediation Textured proteins Microbial carotenoids  Total technology for different food enzymes Food design SOPHISTICATED FACILITIES DNA sequencer ermcycler (polymerase chain reaction) Tissue culture facility Scanning electron microscope Sophisticated analytical/preparative instrumentation for formulation and analysis of biotechnologically designed food products Advanced protein chemistry laboratory Top