Key research initiatives addressing critical challenges in food systems and postharvest management.

  • Assessment and Quantification of Food Losses in Wheat, Flour, and Bread Value Chains

National project identifying critical control points for loss reduction in staple food supply chains.

  • Spatial Planning and Site Selection for Agricultural Processing Industries

Strategic planning for food processing infrastructure across selected provinces.

  • Maturity Stage and Shelf Life Prediction of Citrus Using Image Processing and Deep Learning

AI-based non-destructive quality assessment for improved harvest and storage decisions.

  • Comparative Evaluation of Greenhouse Drying vs. Conventional Drying for Date Quality Improvement

Sustainable drying technologies for date palm value addition.

  • Optimization of Cold Plasma Treatment for Microbial Reduction and Quality Enhancement of Cumin

Application of emerging non-thermal technology for food safety and quality improvement.

  • Evaluation of Solar Tunnel Dryer for Horticultural Products

Sustainable drying technology for reducing postharvest losses in fruits and vegetables.

  • Modified Atmosphere Packaging of Semi-Moist Figs for Shelf Life Extension

Development of MAP systems for high-value dried fruit preservation.

  • Utilization of Quinoa Flour and Hydrocolloids in Bakery Products

Development of gluten-free and nutritionally enhanced baked goods.