Research Mandate
Fermentation Technology

  • Enhancement of nutritive value of fermented food using fermentation technology.

  • Strategies for increasing value output of a fermentation reaction.

  • Preparation of modified fermentation residual of higher commercial value.

  • Development of modified fermented organism leading to enhanced product yield.

  • Genetic improvement of organism using recombinant DNA technology leading to improved and enhanced fermentive products viz., serum albumin, insulin & several other products.

  • Improvement in fermentation process for wide range of products of food industry i.e. sour cream, yoghurt, cheese, fermented meat, bread & other bakery products, alcoholic beverages, vinegar, vegetables & pickles.

  • Biotransformation i.e., production of acetic acid from ethanol etc.