Title Page
విజ్ఞాన శాస్త్ర సాంకేతిక పరిశోధనా సంస్థ / विज्ञान शास्त्र प्रौद्योगिकी और परिशोधन संगठन
Thrust Areas
Functional & Nutraceutical Foods
  • Probiotics, prebiotics, and postbiotics
  • Fortified and bioactive ingredient-rich foods
  • Personalized nutrition & dietary supplements
Food Safety & Quality Assurance
  • Microbial detection and control methods
  • HACCP, FSMS, and food safety regulations
  • Rapid analytical techniques (biosensors, spectroscopy, AI in quality control)
Sustainable & Smart Packaging
  • Edible & biodegradable packaging
  • Nanotechnology in food packaging
  • Intelligent packaging with sensors
Novel Food Ingredients & Product Development
  • Alternative protein sources (plant-based, insect-based, cultured meat)
  • Clean-label and natural ingredient development
  • Textural and sensory optimization using food hydrocolloids
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Overview
05
No.of Consultancy Projects
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07
No.of PhD Scholars
05
Conferences
3.2 Tons
In House Production (Millet Sweets)
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62
Journals
38+
Book Chapters
100+
Total Publications
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35k
Internship (Highest Stipend )
Clusters
Non-Thermal Processing and Product Commercialization
Name: Dr. S. Karthikeyan
Specilaization: Food Product Commercialization
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Name: Dr. Syed Irshaan
Specilaization: Food Product Commercialization
New Product Development
Name: Mr. Abhilash Narayandas
Specilaization: New Product Development
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Name: Mrs. Bammidi Madhuri
Specilaization: New Product Development
Innovative Food Packaging
Name: Mr. Sumit Ragho Gawai
Specilaization: Innovative Food Packaging
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Name: Dr. Syed Irshaan
Specilaization: Innovative Food Packaging
Modelling of E – Sensors & Food Adulteration
Name: Dr. Mrinmoy Roy
Specilaization: Modelling of E – Sensors & Food Adulteration
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Name: Mr. Sumit Ragho Gawai
Specilaization: Modelling of E – Sensors & Food Adulteration
Faculty Appreciations
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Mr. Sumit Ragho Gawai
NPTEL (Elite+Gold) Course Topper in Food Packaging course
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Mr. Sumit Ragho Gawai
NPTEL (Elite+Gold) Course Topper in Food Packaging course
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Dr. Irshaan Syed
Invited as the guest lecturer in UGC Sponsored National Workshop on Food Analysis at the Department of Food Science, Nutrition & Dietetics, Acharya Nagarjuna University.
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Dr. Mrinmoy Roy
Research Excellence Certificate on this special occasion of Engineer’s Day
Student Publications

Student Journals
11
No. of Student Journals
FT department
Conferences
20
No. of Conferences
FT department
Total
31
Total No. of Publications
FT department
MoUs
1st May 24
MoU with Vijaya Krishna Agro Food Processing Pvt. Ltd
FT Department
13th December 24
MoU with NIFTEM
FT Department

What People Say

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As a leading player in the beverage industry, we are constantly seeking innovative solutions to meet the evolving demands of consumers, while ensuring the highest standards of quality, sustainability, and safety. In this pursuit, our association with Vignan University’s Food Technology Department has proven to be incredibly valuable. Their academic rigor, research-oriented approach, and commitment to practical learning have significantly contributed to our product development and operational processes

KVS Brahmam
Founder, Kiran cottage industry
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The research environment here encourages creativity and critical thinking. My work in the development of plant-based food alternatives is well-supported by the faculty, and I have access to state-of-the-art laboratories.

Radhesham Bajad
Ph.D. Scholar
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We are extremely pleased with the Food Technology Department at Vignan University. The practical learning approach, experienced faculty, and focus on innovation have helped our child gain both theoretical knowledge and industry-ready skills. We feel confident in their future prospects, thanks to the excellent education provided.

Raj Gopal
Parent

What People Say

Testimonial author Kunita Rao

As a leading player in the beverage industry, we are constantly seeking innovative solutions to meet the evolving demands of consumers, while ensuring the highest standards of quality, sustainability, and safety. In this pursuit, our association with Vignan University’s Food Technology Department has proven to be incredibly valuable. Their academic rigor, research-oriented approach, and commitment to practical learning have significantly contributed to our product development and operational processes

KVS Brahmam

Testimonial author Kunita Rao

The research environment here encourages creativity and critical thinking. My work in the development of plant-based food alternatives is well-supported by the faculty, and I have access to state-of-the-art laboratories.

Radhesham Bajad

Testimonial author Kunita Rao

We are extremely pleased with the Food Technology Department at Vignan University. The practical learning approach, experienced faculty, and focus on innovation have helped our child gain both theoretical knowledge and industry-ready skills. We feel confident in their future prospects, thanks to the excellent education provided.

Raj Gopal

Frequently Asked Questions
The main research areas in Food Technology include food processing, innovative packaging, safety and quality control, functional foods, food microbiology, sensory science, alternative proteins, waste management, food chemistry, and dietary health. These fields address food innovation, safety, sustainability, and health to meet evolving consumer and environmental needs.
Recent innovations from the department’s research include advanced preservation techniques like cold plasma treatment, biodegradable and antimicrobial food packaging, plant-based protein alternatives, and functional foods with enhanced health benefits. Additionally, rapid testing methods for food safety, waste reduction strategies, and sustainable packaging solutions have been significant contributions.
The department offers advanced facilities for research, including laboratories for food processing, microbiology, and biochemistry; equipment for sensory analysis; high-tech packaging and preservation systems; and pilot-scale processing units. Additionally, there are specialized tools for food safety testing, nutritional analysis, and sustainable packaging development to support innovative food research.
Yes, funding options for research projects include grants from government bodies, industry partnerships, and academic funding programs. Scholarships, research assistantships, and fellowships are also available for eligible students and researchers. Additionally, collaborative projects with private companies and international funding agencies offer support for innovative food technology research initiatives.
Research in Food Technology can be commercialized by developing market-ready products, establishing industry partnerships, and obtaining patents for innovative processes or materials. Licensing agreements, startup incubators, and technology transfer offices help bring innovations like functional foods, sustainable packaging, and food safety technologies to market, creating value for both industry and consumers.
Yes, resources supporting commercialization include technology transfer offices, patent assistance, and industry partnership programs. Startup incubators and funding for prototype development also facilitate market entry. Additionally, mentorship, business development training, and networking opportunities help researchers transform their innovations into viable commercial products in the food industry.
Contact Us
Vignan's Foundation for Science, Technology and Research
(Deemed to be University), Vadlamudi, Guntur-522213
info@vignan.ac.in
0863-2344700 / 701
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