Food Processing and Post Harvest Innovation Lab (FPL)
Assigned Person Details
Md. Nazrul Islam
Associate Professor
Phone : +8801737100262
Lab Location
Lab Short Description
Food Processing and Post Harvest Innovation Lab (FPL)
The Food Processing and Post Harvest Innovation Lab (FPL) is a state-of-the-art research and teaching facility dedicated to advancing excellence in food science, nutrition, and technology. The laboratory emphasizes the analysis, processing, and preservation of foods to ensure their safety, quality, and nutritional integrity.
Equipped with a comprehensive suite of modern analytical and processing instruments, the FPL facilitates both academic research and industrial collaboration, enabling high-precision food analysis and the development of innovative, value-added products. The laboratory serves as a cornerstone for teaching, capacity building, and applied research in food quality assurance, safety monitoring, and sustainable food processing technologies.
🎓 Research and Training Activities
• Comprehensive analysis of proximate composition, nutritional value, and functional properties of food and feed samples.
• Quality and safety evaluation of raw and processed food products.
• Food formulation, processing trials, and sensory evaluation for innovative product development.
• Hands-on training programs on advanced analytical and processing techniques for students, researchers, and professionals.
• Collaborative research projects with academic and industrial partners focusing on food innovation, shelf-life extension, and safety assurance.
Lab Instrument
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Major Analytical and Processing Facilities
• Ultra-High Performance Liquid Chromatography (UHPLC): For precise separation and quantification of food bioactives, additives, vitamins, and contaminants.
• Gas–Liquid Chromatograph (GLC): Used for profiling fatty acids, flavor compounds, and volatile residues.
• UV–Visible Double Beam Spectrophotometer: For accurate determination of absorbance and transmittance in chemical and biochemical assays.
• Digital Flame Photometer: For the estimation of essential minerals such as sodium, potassium, calcium, and lithium in food and biological samples.
• Kjeldahl Apparatus: For nitrogen and protein estimation following standard digestion, distillation, and titration procedures.
• Soxhlet Extraction Unit (Fat Analyzer): For determination of crude fat and lipid content in food matrices.
• Deep Freezer (–20°C / –80°C): For long-term storage and preservation of biological and food samples.
• Moisture and Ash Determination Units: For proximate composition and thermal stability assessment.
• Hot Air Oven and Muffle Furnace: For controlled drying and ashing of food samples.
• pH Meter and Conductivity Analyzer: For measuring acidity, alkalinity, and ionic strength of food products.
