Research on developing post harvest techniques
is essential to face the challenges of the food processing sector, to prevent
produce wastage during seasonal gluts, extend shelf life for value addition
and making food safe available during the off season. Hence, research
activities is focused both on improvising traditional food processing methods
and also adopting emerging areas of processing techniques including minimal
processing, hurdle technology, osmotic dehydration, freeze drying and aseptic
processing. Research is also undertaken to develop foods which include ready to
cook, ready to eat foods, health foods, functional foods, designer foods and
studies on food safety and the impact/efficacy of the developed foods in
disease prevention, convalescence and recovery.
Research on ergonomics is the present
focus of the Department of Family Resource Management. In this field,
ergonomically designed workstations for women workers of garment units and call
centres and hand tools for women bamboo workers were redesigned.
The laboratory crèche of the
Department of Human Development caters to the research needs of the UG and PG
students to study about various developmental mile stones that are taking place
at various stages of children’s development and also the crèche serves as a
center for building whole some relationship between parents and teachers of the
children enrolled. The crèche also functions as a centre for caring out parent
teacher meeting, counseling, conduct health camps, celebrating important
national festivals and provide facility for day care of children along with
Research of the Department of Apparel
Designing and Fashion Technology is focused on development of natural fibers
and natural dyes and use of natural pest repellents and antimicrobials, as
plenty of plant resources are available and also on improved designing through
use of Computer Aided Designing.
Research of the department of Home Science Extension concentrates on development of teaching
modules for nutrition education, professional capacity building for self help
groups and use of regional language for technical and professional writing.
on ergonomic intervention for women in ready made garment industry, bamboo
workers and fish processing industry and BPO is undertaken.
of therapeutic products such as bael fruit beverage, bael fruit powder
incorporated noodles, khakra, chapathi, bael leaf powder incorporated noodles
tea prepared with the different herbs by extracting the decoction of the
herbs. Out of 20 herbs tested for rganoleptic acceptability the herbs tulsi, rose petals, ginger and coriander
showed the highest organoleptic acceptability scored.
of existing ethno-medicinal practices from remote villages, tribals and local
health healers of Kerala. Local health care practices namely paralysis, cough
and body massage were documented using multimedia.
antimicrobial activity was tested for the methanol, pertroleum ether and
diethyl ether extracts of three samples of bamboo spp against Staphylococus
aureus, E.coli, Bacillus subtillis, Pseudomonas aeruginosa.
- Coconut jelly was prepared with tender coconut water
and the quality parameters of the developed products were evaluated. The technology of the products has been filed for
- Coconut powder was processed by adopting osmotically
dehydrated processes from four hybrid varieties viz., LO x PHO, WCT x COD, ECT and
WCT. ECT and WCT varieties were suitable
for chocolate making.
chamber was designed and the efficiency of the chamber was assessed by storing
various horticultural produces. The temperature of the evapo cooling chamber
ranged between 26-28°C
which was about 5oC less than the room temperature and RH ranged
between 80-86 per cent.
- Highly acceptable probiotic millet bars with Lactobacillus sp has been standardized.
technology was standardized for brown rice to enhance storage stability and
usage for product development.
glycemic index of resistant starch from different sources like banana starch, potato
starch and millet starch was evaluated.
black gram varieties were screened for physicochemical and functional
characteristics to study the varietal suitability for
development of traditional foods.
processing and value addition techniques were standardized from barnyard
millet, little millet and kodo millet.
was standardized to develop value added products from underutilized fruits
viz., egg fruit and star fruit.
rice and red rice was assessed for physicochemical characteristics and
antioxidant activity and for product development.
effect of different processing methods on the antioxidant activity of selected
green leafy vegetables was studied.
were standardized for development of ready to use spice mixes based on ethnic
cereals from selected millet flakes were developed.
Protein Maize was assessed for quality characteristics and suitability for
- Standardising ready to eat foods , functional foods, convenience foods and designer foods
- Impact and efficacy of the developed foods in disease prevention and convalescence
- Value added products from cereals, pulses, vegetables, fruits, dairy and animal foods
- Value added foods from novel foods such as okara, rice bran, pseudo stem (Plantain) and lotus stem
- Therapeutic and Nutritional uses of bamboo
- Ergonomic intervention studies and safety in different enterprises
- Value addition of natural fibres, application of natural dyes on fabrics
- Archiving Ethno medicinal Knowledge and Local Health Care Systems (LHCS)
- Community nutrition with
special emphasis on health of maternal, infant, preschool children,
school children and adolescent girls.