Soy Protein Based NPD
Food Technology Lab

The Food Technology Laboratory represent a combined group that is led by Dr. Gaurav Kumar Pal. This group is united by a common mission:

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Group Vision: Development of affordable protein rich Healthier Food Products

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Research Group Mission: Through innovative research, education and outreach, improve the protein profile and microbial safety along with the quality of the Indian food supply

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Gaurav Kumar Pal's Food Technology Laboratory has been working in the areas of Plant, Dairy, and Meat based Healthier food Products. 

Our research is focused on the Development of the Innovative Soy Based Food Products with the specified microbiological, hygiene and quality standards. The value addition of the byproducts derived form the soybean processing are also targeted by our group.

Current efforts also include implementation of food product development using the Soyabean Processing By-products sources such as Okara, Soy Fibre and Soy Oligosaccharides.

The major works of our research group focused to Development of various applications of the Soy based ingredients such as Soy Protein Isolate, Soy Protein concentrate, and Defatted Soy Flour.

We are also working on the Development of the soya based alternative meat and dairy products.

The advantages of protein enriched food products will be outreached to young consumers by an awareness and educational campaign to attract their attention towards role of protein in body heath and their safety, hygiene, and quality characteristics.

Development and implementation of the food safety practices among the consumers as well as small scale vendors is one of the major part of our research studies. 

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Our major research focus:

Development of Functional Food Products

• Designing of future foods for young populations 

Food safety, hygiene and microbiological quality

• Designing microbiology methods to evaluate food safety, aiming at relevant microorganisms (bacteria, fungi, yeast etc.)

• Study of the microbial populations

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Natural preservatives

• Identifying the antimicrobial activities of natural compounds against food borne bacteria and fungal pathogens.

• Characterization and encapsulation of the natural preservatives

In silico food biotechnology

• Computational biology approaches for the exploration of proteins as a source of functional ingredients.

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Our research group has participated in several national and international conferences/workshops in the last years.