The department is located in a three-story building with a total floor area of 3,000 square meters. The building houses food chemistry, food microbiology, fermentation, and food engineering laboratories. Research instruments at the department’s disposal include amino acid analyzer, atomic absorption spectrometer, GC-MS, HPLC, GC, TLC, supercritical extraction apparatu, freeze dryer, spectrophotometer, vapor permeation tester, fluorescent microscope, Raman spectrophotometer, freeze centrifuge, fermenter, and food texture analyzers.

    The department also operates a 2,500-square-meter food processing pilot plant equipped with vacuum packaging machine, ice cream machine, rotary autoclave, individual quick freezer, silent cutter, homogenizer, juice processing line, retort, seamer, drum dryer, spray dryer, extruder, fluidized bed dryer, pressure fryer, vacuum fryer, and other modern equipments.