The department under the supervision of Dr. Shobana Shanmugam, came into being
in the year 2021 with the primary objective of developing healthy food choices for people
with diabetes. The department also focuses on understanding the food environment and the
impact of processing on the nutritional, glycemic properties of cereals and millets. |
To contribute to the prevention and management of diabetes and improvement of
public health awareness through food research and through development of scientific
evidence-based health foods |
To disseminate the results of food research to increase awareness in the community
by empowering them to make and choose healthy food choices |
Portfolio Of Current Activities Of The Department: |
- Market survey of foods available in India and their relevance to chronic diseases
- Assessing the consumption pattern, perception about health benefits and purchasing behaviour of millets in South Indian population
- Evaluation of the impact of processing on the physical, nutritional, and micro-structural aspects of cereals and millets
- Food microstructure
- Nutritional and sensory evaluation of food products
- Shelf-life testing of food products
- Development of value-added products using cereals, millets, pulses with lower glycaemic index, higher dietary fibre and lower fat content
We provide internships for undergraduate and postgraduate students |
- Hammer mill
- Pasta machine (Lab scale)
- Roller Flaker (Lab scale)
- Tray dryer
- Vermicelli extruder
- Plate grinder
- Ribbon blender
- Pan roaster
- Rubber roll sheller (lab scale)
- Abrasive polisher (lab scale)
- Spray drier (Table top)
- Experimental Kitchen
|
Dr. Shobana Shanmugam, Senior Scientist and Head
Mr. K Mohanraj – Project Executive
Dr. G Sangavi – Research Associate
Research Scholars
Ms. Parkavi K, Research scholar (Part-time)
Ms. Ashwini K, Research Scholar (UGC-Junior Research Fellow)
Mr. Mohanraj K, Research Scholar |
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