សាកលវិទ្យាល័យភូមិន្ទកសិកម្ម

Royal University of Agriculture

សាកលវិទ្យាល័យភូមិន្ទកសិកម្ម

Royal University of Agriculture

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  3. Faculty of Agro-Industry

Facilities

Facilities

Food Processing Laboratory

Food microbiology laboratory: is the scientific study of microorganisms (bacteria, yeasts, molds, parasites) that inhabit, create, or contaminate food. It encompasses: Spoilage Microorganisms, Pathogenic Microorganisms.

The role of a Food Microbiology Laboratory:

  • Education and Training
  • Research and development
  • Food Quality and Spoilage
  • Identification bacteria, yeast and mold by biochemical test and by using GEN III MicroStation System
Postharvest Technology Laboratory: focused on enhancing the quality and longevity of fruits and vegetables after harvest. The laboratory conducts studies on storage and packaging techniques to reduce postharvest losses and maintain product freshness. Key research areas include raw material quality management, ensuring that inputs meet the required standards for optimal processing and storage outcomes. In addition to its research functions, the lab plays an important educational role, supporting student learning through projects, internships, and thesis research. Lab also introduces students to foundational concepts in food science, postharvest physiology, and nutrition, equipping them with practical and theoretical knowledge relevant to the agricultural and food industries. The laboratory fosters innovation, hands-on experience, and skill development for future professionals in the field.
Food bioprocessing laboratory(quality analysis): is dedicated to analyzing the physicochemical properties of food products. It focuses on key parameters such as color, pH, water activity, moisture content, ash content, total acidity, and vitamin C. Additionally, the laboratory is crucial in examining the functional properties of food products.
Food bioprocessing laboratory (product development): Plays an important role in providing a place for students to practice their studies, practice, experiment with materials, and is used for many other purposes in development, application, research, training, and education etc. The laboratory is currently capable of processing a number of products such as: dried (vegetables, fruits, meat, fish), beverages, noodles, jams, bakery, and many types of spice powders.
Food and Nutrition Laboratory  
Curinary science laboratory  
Nutrition education laboratory  

 

Contact Info

 Address: Kva village, Dangkor district, Phnom Penh, Cambodia

Tel:​ (855) 78 790 289

Email: agroindustry@rua.edu.kh

https://www.facebook.com/RUAOffial