We have some of the best students pursuing their higher degree (MSc & PhD) in Food Science & Technology. They are working on various subjects related to structure-function property of starch, hydrocolloid mixtures, phase transitions of proteins, development of potential prebiotics from starch & other hydrocolloids, etc. They are expert in their own right. In their research, they are exposed to various physico-chemical techniques: thermal analysis by DSC, rheological studies using controlled-stress rheometer, textural studies using Texture Analyzer, separation techniques (HPSEC, HPLC), microscopy techniques, etcues

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