• Microbiological analysis: Antimicrobial testing of ingredients, surfaces, and films using ISO standard; Biofilm studies; Antimicrobial kinetics (bacterial growth profile analysis); Food spoilage assessment   
• Chemical analysis: Infrared and Fluorescence spectrophotometers, Bioactives analysis; Volatile compound analysis, Elemental analysis.

• Physical analysis: Texture analysis; Colour analysis; Water activity (Hydrophobic and hydrophilic properties analysis); Thermal analysis; Crystallinity; Mechanical testing (Tensile strength and Elongation at Break); UV barrier properties (Transparency Testing) and Thickness of film.
• Packaging analysis: Oxygen Transmission Rate; Water Vapour Permeability Testing; Effect of packaging on food quality (Weight loss, pH testing, Total soluble count, Sugar analysis, Shelf-life studies (bacterial count); Biodegradation Studies. 
• Biomass analysis: Moisture content and total solids in biomass; Protein and ash content; Water and ethanol soluble extractives; Cellulose; Hemicellulose and lignin content analysis and Starch profiling