The Programme’s specific objectives include:

1. Optimising food-processing technologies to reduce drudgery and time of processing

2. Developing food products for different categories of people for sustainable health e.g good quality weaning diet for babies and infants to combat the problem of protein/ energy malnutrition

3. Analysing food products for nutritional, microbiological, biochemical and sensory characteristics.

4. Improving shelf life characteristics of crops and processed foods.

5. Developing food modules and trainings for cottage, low, medium and large scale food industries to avert postharvest losses and contamination and to improve nutrient retention.

6. Developing effective packaging systems for retention of texture, flavour and nutrients of processed foods and to extend/prolong shelf life.