The new building for the Department Food Science & Technology comprises on eight major laboratories, equipped with all basic facilities. The laboratories include Food Engineering lab, Food Chemistry Lab, Food Microbiology Lab, Food Quality Control Lab, Food Analysis Lab, Food Biochemistry Lab, Analytical Lab and Computer Lab.

Food Engineering lab: Some major food processing units are available in the lab. e.g. Spray drier, Drum drier, Fluidized bed drier, Freeze drier, Rotary drier sun drier tray drier, Canning machine, Bottling machines, Pasteurize, Trickle filter, Mixer, Pin mill, Ball mill, Tablet punching machine, Tablet coating machine and Sieve shaker etc. 

Quality Control Lab: The lab. is well equipped for detection and estimation of major ingredients present in food products such as: Proteins, Fats, Carbohydrates, Dietary fibers, Ash, Moisture, Colors, Flavors, Preservatives, Vitamins, Anti Oxidants, Toxic Materials e.g. Aflatoxin etc. 

Environmental Analysis lab: The laboratory provides facilities for: Enzymic assay, Biological Oxygen Demand (BOD), Chemical Oxygen Demand (COD), Dissolved Oxygen (DO), Self Controlled Minifermenter with all the accessories for product development. Assay for antibacterial and ant fungal activity. Drop diffusate technique for food preservation, enzyme inhibition activity etc. 

Instrument analysis: Sophisticated instruments are available for food analysis in the lab. such as Gas Liquid Chromatograph (GLC), High Performance Liquid Chromatograph (HPLC), UV Monitored Fraction Collector, Cryoscope for detection of adulteration in dairy products, Protomate for dye binding protein analysis, gel permeation chromatograph technique, Kjeltec for Protein estimation, UV spectrophotometer, Flouro Toxicity Meter, Flash Chromatograph, Gel Electrophoresis, Paper Electrophoresis, Alcometer etc. 

Packaging lab: Modified atmosphere packaging, shrink packaging, plastic sealing, wax coating etc.

Seminar Library: With About 1000 books and studying facilities and computerized catalog.