In this department, all the research activities are focused on the followings:
Food production formulation, design and prototyping food processing machines
Modern methods in food production, food quality control, identification and evaluation of theological behavior of foodstuff
· Studying the qualitative and quantitative food stuff characteristics both separately or in formulations
· Understanding and using edible fluid properties, food emulsions and colloids
· Evaluating mas sand heat transfer in food processing techniques
· Food packaging and food maintenance using novel technologies
The department also works on fields related to "food processing and food engineering", "food novel technologies", "food biophysics", " food colloids and hydrocolloids", "food micro encapsulation", "processing pharmaceutical plants","nutraceuticals", "functional and super critical foods”, “quality control" and "production automation".