FVT Department has 3 thrust areas of Research Activities:
(i) Postharvest Technology of fresh produce,
(ii) Processed product development and
(iii) Emerging technologies in functional foods.
- Assess post-harvest losses of economically important fruits and vegetables of this country
and devise strategies to minimise these losses.
- Value addition to fruits and vegetables by processing into products adopting latest technologies.
- Understanding the structural diversity and mechanism of key components in fruits and vegetables to
develop functional foods for nutritional security.
Some of the research activities are:
- Enumeration of functional attributes of banana pseudo stem, green tamarind, wild apple and their
products and development of appropriate technology to extend shelf life of mangoes vars.
Dasheri and Langra (on-going project).
- Development of pre and postharvest treatments for mango (Var. Alphonso) fruit to assure quality
maintenance, extended shelf life and quarantine security.
- Identification of bioactive molecules from fruit and vegetable sources for shelf life extension
and postharvest quality maintenance by delaying /controlling fruit ripening.
- Identification of antifungal and antibacterial bioactive molecules from fruit and vegetable sources
for controlling postharvest microbial spoilages due to diseases during storage.
- Nutritional quality, functional properties and value addition of "Rhus chinensis" (Heimang).
- Cactus (Opuntia dillenii): Chemistry and Food Applications.
- Composite processed fruit products for nutrients and nutraceuticals.
- Edible Plant Mucilages as Surface Coating Agents.
- Food and Diabetes- Arabinoxylans from millets as inhibitors of α-glucosidase to combat type-2 diabetes.
- Synergistic effect of phytonutrients for development of anti-obesity health products.
- Identification and understanding of natural bio-active molecules from vegetables which can target
specific pathways of cancer progression.
- Understanding of functional food carbohydrates and their beneficial non-nutritive effects on human health.