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విజ్ఞాన శాస్త్ర సాంకేతిక పరిశోధనా సంస్థ / विज्ञान शास्त्र प्रौद्योगिकी और परिशोधन संगठन
Deemed to be university - Estd. u/s 3 of UGC Act 1956
Transforming Food Systems with Advanced Technologies
At the forefront of innovation, our Department of Food Technology is committed to advancing the science of food and agriculture through pioneering research and cutting-edge solutions. We specialize in food process engineering, functional food development, sustainable packaging, and bioprocessing technologies that address global challenges in food security and safety. By harnessing intelligent systems such as AI, IoT, and advanced automation, we design innovative solutions that enhance efficiency and sustainability in food production. Our multidisciplinary expertise drives breakthroughs in areas like smart food preservation, quality assurance, and nutritional optimization. With a focus on integrating modern technology with traditional practices, we aim to create a resilient, sustainable future for food industries worldwide.
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Research Projects
To identify and cater the needs in the society and to provide cost effective solutions using the advanced technologies and promote the research zeal among the faculty members of Computer Science & Engineering.
Dr. Syed Irshaan
Novel Food Packaging Food Emulsions
Dr. Karthikeyan
Design-Packaging/Adulteration Kits | Functional Foods | Meat Products | Plant based food Pdts (microgreens)
Dr. Mrinmoy Roy
Modelling of E-Sensors | Food Adulteration
Dr. Deepika kohli
New Product Development | Functional Cookies | Food Processing
Faculty
Our Food Technology faculty lead innovative, interdisciplinary research that addresses critical challenges in food science and technology. By collaborating across fields such as food safety, functional foods, sustainable packaging, and food processing, they develop solutions with real-world impact and societal relevance. Many projects are supported by esteemed organizations like SERB-DST and ICAR, underscoring a commitment to advancing food security, health, and sustainability. Through these efforts, our faculty not only push the frontiers of food science but also enrich student learning, promote innovation, and cultivate industry partnerships that benefit both community and industry alike.

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Dr. Syed Irshaan
Dr. S. Karthikeyan
Mr. Sumit Ragho Gawai
Alumni
The alumni of the Food Technology Department have excelled across diverse sectors, from food processing and product development to quality assurance and food safety. Their contributions reflect the department’s dedication to fostering innovation, scientific inquiry, and industry-ready skills. Many alumni lead impactful projects that address global challenges in food security, sustainability, and health, while actively engaging with current students. This dynamic network not only supports collaborative ventures but also inspires the next generation of food technologists and researchers.

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Prathiba R
P. Agilandeshwari
B. Radhesham
Research Collaboration Hub
Incubation Center for Food Startups
Innovation and Product Development Lab
Quality Assurance & Food Safety Lab
Our Research Facilities
The Food Technology Department at Vignan University is equipped with state-of-the-art research facilities that drive innovation and hands-on learning. Key labs include the Food Processing Lab, Food Analysis Lab, Packaging Technology Lab, and the Microbiology Lab, each designed to support advanced research in food safety, preservation, and sustainable packaging. These facilities enable pioneering work in areas such as functional foods, food safety, and novel food processing techniques. High-performance analytical equipment further supports complex studies in food composition and quality. Together, these resources empower students and faculty to advance food science and technology.
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More Facilities
Appreciations
Dr. S. Karthikeyan
Dr. Deepika Kohli
Dr. Syed Irshaan
Dr. Mrinmoy Roy

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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