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 nutritious.

 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.


Innovative Research

  • Research on ergonomic intervention for women in ready made garment industry, bamboo workers and fish processing industry and BPO is undertaken.
  • Standardization of therapeutic products such as bael fruit beverage, bael fruit powder incorporated noodles, khakra, chapathi, bael leaf powder incorporated noodles and chapathi.
  • Herbal 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.
  •  Documentation 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.
  • The antimicrobial activity was tested for the methanol, pertroleum ether and diethyl ether extracts of three samples of bamboo spp against Staphylococus aureusE.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 patent registration.
  • 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.
  • Evapo-cooling 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. 
  • Packaging technology was standardized for brown rice to enhance storage stability and usage for product development.
  • The glycemic index of resistant starch from different sources like banana starch, potato starch and millet starch was evaluated.
  • Twelve black gram varieties were screened for physicochemical and functional characteristics to study the varietal suitability for development of traditional foods.
  • Primary processing and value addition techniques were standardized from barnyard millet, little millet and kodo millet.
  • Technology was standardized to develop value added products from underutilized fruits viz., egg fruit and star fruit.
  • Black rice and red rice was assessed for physicochemical characteristics and antioxidant activity and for product             development.
  • The effect of different processing methods on the antioxidant activity of selected green leafy vegetables was studied.
  • Technologies were standardized for development of ready to use spice mixes based on ethnic Chettinadu cuisine.
  • Breakfast cereals from selected millet flakes were developed.
  • Quality Protein Maize was assessed for quality characteristics and suitability for product development.
  • 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.