laboratory

 

CEREAL TECHNOLOGY LABORATORY

TECHNOLOGY TRANSFER PROGRAMMES

Rice based products

      • Rice incorporated bakery products (bread, biscuits, cakes, muffins, buns)
      • Convenient flour mixtures (hopper mix, thosai mix, rotti mix, pittu mix, Idli mix)
      • Instant kolakenda mix
      • Granolar bar
      • Rice noodles
      • Rice crackers
      • String hoppers flour
      • Rice pudding
      • Rice chips
      • Rice toffee
      • Rice snacks
      • Instant rice

Cereal based and other products

      • Bakery products (bread, buns, biscuits, cakes, muffins)
      • Complementary foods
      • Chilli paste
      • Prawn cracker
      • Breakfast cereals (rice, soya, corn)
      • Weaning foods
      • Desserts

Value added products

      •  Bran in cooperated products, brown rice products, nutritious biscuits    

 

FOOD MICROBIOLOGY LABORATORY

TECHNOLOGY TRANSFER PROGRAMMES

      • Technology transfer on dairy products (Yoghurt, flavoured milk, cottage cheese)

 

FISH PROCESSING LABORATORY

 

TECHNOLOGY TRANSFER PROGRAMMES

      • Dried products : Dry fish, Maldive fish
      • Dry fish and Maldive fish related products (Bottled badum, Katta sambol, Seeni sambol, Maldive fish sambol)
      • Smoked fish
      • Fermented products: Jaadi, Pickles (bottled), Sauce
      • Marinated products : Ready to cook curry (hot/weight), Ready to fry
      • Minced products : Burger, Fish balls, Sausages, Crackers, Nuggets, Sandwich spared, Cutlet/patty paste
      • Soup (canned)
      • Special preparations: Ammbulthiyal (bottled), Fish curry paste
      • Snacks
      • Waste related products: Gelatin, Fish oil, Silage, Fish powder/meal, Fish feed, Poultry feed,Pig feed, Special feed formulation (omega three enriched), Chitin,Chitos

FRUIT & VEGETABLE PORCESSING LABORATORY

TECHNOLOGY TRANSFER PROGRAMMES

      • Product development from fruits and vegetables
      • Confectionery products
      • Dehydration of fruits and vegetables
      • Preparation of Ice cream
      • Preparation of artificial beverages
      • Preparation of Fruit drinks, Jams, Cordials and Fruit pulp

 

FUNCTIONAL FOOD LABORATORY

 

 

 POSTHARVEST TECHNOLOGY LAB

 

Funded/Contract Projects and Technology Transfer Programs

Export protocols for fresh fruits and vegetables

    • Maintaining freshness of fruits and vegetables
    • Packaging
    • Ripening
    • Postharvest treatments to extend shelf life

Waxing for Pineapple, Papaya, King coconut

Hot wax - Manioc

Hot water treatmen

Fungicide treatment and use of GRAS compounds

    • Treatment for pineapple to reduce chilling injury during shipment
    • Minimal processing technology for Jak, Bread fruit, Green leaves (Mukunuwenna), Kohila, Lotus roots, Cauliflower, Pineapple, Durian
    • Technology for development of Bio coatings / waxes
    • Freezing Technology of fruits and vegetables

 

 

 

 

 

 

 

 

Last Updated on Thursday, 08 August 2019 14:13

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