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Student Project Report

Aanchal, Singh (2019) Study on Preparation of Flavoured Water. [Student Project Report] (Submitted)

Abhijith, A. (2019) Development of Spray-Dried Solkadhi Powder. [Student Project Report] (Submitted)

Abhimanyu, Singh (2019) Fractionation of Medium Chain Triglycerides from Virgin Coconut Oil by Crystallization. [Student Project Report] (Submitted)

Abhinand, S. (2019) Extraction of Bioactives from Murraya Koenigii and Evaluation of its Anti-cancerous Activity against Human Lung Cancer. [Student Project Report] (Submitted)

Abin, George (2019) Enzyme modified duck egg white hydrolyzate. [Student Project Report] (Submitted)

Aditi, Sharma (2019) Morin enriched ultrasound methanol extract from guava leaves exert anti-proliferative and pro-apoptotic effects in HepG2 cells. [Student Project Report] (Submitted)

Afreen, Sultana (2019) Modified atmosphere packaging of Indian flatbread. [Student Project Report] (Submitted)

Afroj Basha, S. (2019) By-Products Utilization in Wheat Milling Industry. [Student Project Report] (Submitted)

Aishwarya, Sandeep Dhamne (2019) Formulation and Quality Evaluation of Amaranth Seed Flour Based Extruded Snack. [Student Project Report] (Submitted)

Ajith Kumar, A. (2019) Reduction of Polyphenols in Banana Bunch Stem the through Fermentation Process. [Student Project Report] (Submitted)

Akhila, V. (2019) Physico-Chemical, Sensory & Nutritional Characteristics Of Coconut-Jaggery Vegan Cake. [Student Project Report] (Submitted)

Akshata, S. Hippargi (2019) N-glycosylation analysis of lactoferrin from buffalo colostrum using LC-MS/MS. [Student Project Report] (Submitted)

Alaburu, Umesha (2019) Development and Fortification of Lime Jelly Candy with Mushroom Powder and Ragi Flour as a Source of Micronutrients (Vitamin D and Calcium). [Student Project Report] (Submitted)

Amarnath, N. (2019) Effect of Thermal Processing Of Moth Bean. [Student Project Report] (Submitted)

Anand Singh, Thokchom (2019) Quality evaluation on physico-chemical and nutritional aspects of whole dried and powdered Red Chillies from NEH regions of India w.r.t FSSR (2.9.3). [Student Project Report] (Submitted)

Anil, T. Luke (2019) Influence of Ripened Jack Fruit Flour in Wheat Based Instant Pasta Processing. [Student Project Report] (Submitted)

Ankita, Sharma (2019) Processing of Tomato into Ready to Eat Tomato Curry Paste and Tomato Spice Paste. [Student Project Report] (Submitted)

Anusha, Tagat (2019) Evaluation of various culture conditions for the production of omega-3 fatty acids in photo bioreactor from selected green microalgae. [Student Project Report] (Submitted)

Anvesha, Singh (2019) Development of process for making butter like product from sunflower seeds and its comparison with peanut butter. [Student Project Report] (Submitted)

Apoorva, Rawal (2019) Mass spectrometry based characterization of milk glycoproteins-Lactoferrin and Immunoglobulin. [Student Project Report] (Submitted)

Aravind, Sake (2019) Development of the quinoa beverages and its storage studies. [Student Project Report] (Submitted)

Arsha, Andrews (2019) Preparation of enzyme modified egg white powder. [Student Project Report] (Submitted)

Arunima, Banerjee (2019) Surveillance of Organic Foods for selected Pesticide Residues. [Student Project Report] (Submitted)

Arvind Kumar, Yadav (2019) EMR based drying of vegetable for improved quality. [Student Project Report] (Submitted)

Arya, E. K. (2019) Development and Quality Evaluation of Osmo-dried Ash gourd (Benincasa hispida) cubes Enriched with Betalains and Anthocyanins. [Student Project Report] (Submitted)

Asha, M. R. (2019) Combining effects of Pedicoccus lolii (lactobacillus) and fiber–rich banana pseudo-stem powder on physicochemical properties and storage stability of goat meat burger patties. [Student Project Report] (Submitted)

Ashok, R. Birgad (2019) Processing of wheat and Wheat Milled Products Analysis. [Student Project Report] (Submitted)

Ashwini, A. S. (2019) Development of Quick Cooking of Rice. [Student Project Report] (Submitted)

Aswin, R. (2019) Studies on development of frozen potato quarters, mashed potato and coconut chutney. [Student Project Report] (Submitted)

Benhur, G. (2019) Thermal treatment of Sorghum by infra red heating on quality characteristics. [Student Project Report] (Submitted)

Bernard Singh, Khwairakpam (2019) Restructuring of tender coconut water and its quality characterization. [Student Project Report] (Submitted)

Bhagya lakshmi, K. (2019) Development of ready to eat products from spinach and evaluating its quality during storage. [Student Project Report] (Submitted)

Bhanuprakash, C. (2019) Utilization of Whole Egg Powder as a Substitute for Fresh Eggs in the Preparation of Muffins. [Student Project Report] (Submitted)

Bharat Singh, Irom (2019) Studies On Development Of Omega-3 Fatty Acids Enriched Halwa, A Traditional Indian Confection. [Student Project Report] (Submitted)

Bharath Chandran, M. C. (2019) Investigating Feasibility of Developing Self-Cooling Container for Selected Ready-To-Serve Beverages. [Student Project Report] (Submitted)

Bharathi, B. (2019) Influence of melatonin on total phenolics and flavonoids in Soybean (Glycine max) callus suspension culture. [Student Project Report] (Submitted)

Binita Devi, Yumlembam (2019) Modified Atmospheric Packaging on Fresh cut fruits. [Student Project Report] (Submitted)

Deekshitha, A. T. (2019) Understanding regulation of anthocyanin biosynthesis in carrot (Daucus carota). [Student Project Report] (Submitted)

DeepaDarshan, Urs (2019) Biochemical Screening of Food Molecules for Neurodegeneration. [Student Project Report] (Submitted)

Dhamchoe Dolma, Bhutia (2019) Enzyme modified duck egg white powder. [Student Project Report] (Submitted)

Dhanavanthary, S. A. (2019) Development of Nutritionally Improved cookies from the by-products of wheat milling Industry. [Student Project Report] (Submitted)

Dhivya, R. (2019) Profiling of selected nutrients in food for infants and young children. [Student Project Report] (Submitted)

Divya, Choudhary (2019) Enhancement of Polyamine Content of Tomato Ketchup and Its Stability During Storage. [Student Project Report] (Submitted)

Divya Sree, M. (2019) Quality assessment of different varieties of pepper available in market with respect to Food Safety Standards. [Student Project Report] (Submitted)

Fathima Rahim, S. R. (2019) Low Egg Yolk Mayonnaise and It’s Characteristics. [Student Project Report] (Submitted)

Geeta, Siva Jyothi. K (2019) Enzyme assisted extraction of essential oil from Zingiber zerumbet. [Student Project Report] (Submitted)

Geetha Priya, D. (2019) Preparation and Characterization of Shrimp Flavoured Taste Maker. [Student Project Report] (Submitted)

Gitanjali, Ravikumar (2019) Herbacetin, a flaxseed flavonoid induces cytotoxicity in human colon cancer cells (HCT-116) independent of the oncogene – C myc. [Student Project Report] (Submitted)

Hari Prasad, N. (2019) Impact of Polishing on Physicochemical Composition in Traditional Rice Varieties of Salem, Tamil Nadu. [Student Project Report] (Submitted)

Harina Devi, B. (2019) Fungicidal Action of Selected Plant Extracts/Essential Oils Against Stored Grain Fungi. [Student Project Report] (Submitted)

Harleen, Kaur (2019) Preparation of High Protein Cornflakes. [Student Project Report] (Submitted)

Harsh, Sharma and Gaurav, Kumar and Ayush Vyas, Kukkillaya (2019) Optimization of supercritical CO2 extraction of Guggul and Byadgi chilly and their characterization. [Student Project Report] (Submitted)

Himanshi, Jain (2019) Extraction and characterization of two carotenoids - lutein and lactucaxanthin from green lettuce. [Student Project Report] (Submitted)

Indrajeet, Ambegaonkar (2019) Studies on the Production of A Recombinant Protein Using Pichia Pastoris Platform. [Student Project Report] (Submitted)

Ingudam, Bidyasagar (2019) Recombinant Dipeptidyl Peptidase-4 (DPP4) a study on its expression and purification in yeast expression system. [Student Project Report] (Submitted)

Isha, Shukla (2019) Quality Assessment of Commercial Yogurt. [Student Project Report] (Submitted)

Ishwarya, N. K. (2019) Chlorogenic Acid Enriched All-in-One Coffee. [Student Project Report] (Submitted)

Janice Reyona, Vas (2019) Development of Baked Products using Dietary Carbohydrates. [Student Project Report] (Submitted)

Jeevan, M. (2019) Preparation and characteristics of smoked chicken. [Student Project Report] (Submitted)

Jyotsana, Budhiraja (2019) Optimization of starter culture for mead production from Indian honey. [Student Project Report] (Submitted)

Kajol Kiran, Warudkar (2019) Functional Coffee Pulp Beverage with Probiotic Kefir. [Student Project Report] (Submitted)

Kamna, Kundra (2019) Nutraceutical with respect to Cereals. [Student Project Report] (Submitted)

Karishma Sri, R. (2019) Determination of Caffeine by Chromatographic Technique. [Student Project Report] (Submitted)

Kartikeya, Srinvasan (2019) Development of Chlorogenic acid enriched Green Coffee Bag. [Student Project Report] (Submitted)

Kashika, Sethi (2019) Development and Standardization of shelf stable probiotic dairy product. [Student Project Report] (Submitted)

Kavya, S. (2019) Studies on optimization of Riboflavin production by Lactobacillus. [Student Project Report] (Submitted)

Keerthi, R. (2019) Isolation, Identification and Characterization of Bioactives from Turmeric plant (Curcuma longa L. [Student Project Report] (Submitted)

Laishram, Bhaktaraj Singh (2019) Studies on the development of value added products using Culantro (Eryngium Foetiotum) and other spices. [Student Project Report] (Submitted)

Macdonald, Ropmay (2019) Effect of grinding method on product development using Brown Top millet. [Student Project Report] (Submitted)

Manjula, M. (2019) Estimation of Contaminants in Edible Oils. [Student Project Report] (Submitted)

Manjushree, R. Gowda (2019) A study on the role of clopidogrel and lycopene on blood pressure and cognitive behaviour in ketogenic-diet fed hypertensive rats. [Student Project Report] (Submitted)

Mary Blah, Bethsheba Dondor (2019) Development of Mayonnaise Enriched with Omega-3 Fatty Acids. [Student Project Report] (Submitted)

Meenakshi, A. (2019) LC-MS/MS based site specific N-glycosylation analysis of milk and egg immunoglobulins. [Student Project Report] (Submitted)

Mohamed Haaris, Khan (2019) Evaluation of Rice Flour Based Batter Systems for Battered and Breaded Fish Sticks. [Student Project Report] (Submitted)

Mohammed, Saheed (2019) Development and formulation of ready-to-eat egg bar from lactobacillus fermented and non-fermented chicken egg. [Student Project Report] (Submitted)

Moksha Deepika, K. (2019) Physico-Chemical, Textural Properties and Shelf Life of Hard Boiled Eggs. [Student Project Report] (Submitted)

Monika, Konsam (2019) Development and nutritional evaluation of ready to eat products from sweet potato. [Student Project Report] (Submitted)

Monisha, G. and Poojaa, M. (2019) Formulation of staple cereal based food by incorporating Flaxseed. [Student Project Report] (Submitted)

Monu, Chaurasiya (2019) Extraction of Essential Oil from Piper betle L. and its Allied Application as Flavored Water for a Potential Sports Drink. [Student Project Report] (Submitted)

Mrs., Amrutha (2019) Effect of banana pseudo stem extract on expression of aflatoxin producing gene by A. flavus. [Student Project Report] (Submitted)

Mrudula, Sharma (2019) Entomocidal Action Of Selected Essential Oils On The Red Flour Beetle (Tribolium Castaneum) Infesting Milled Products. [Student Project Report] (Submitted)

Ms., Jahnvi (2019) Shelf Life Extension of Soaked Almonds by Hurdle Technology. [Student Project Report] (Submitted)

Ms., Nimishamba (2019) Analytics for Nutritional Modelling on Big Data Platform. [Student Project Report] (Submitted)

Ms., Nivetha (2019) Studies on freeze drying of Lactic acid bacteria and their survival in the dairy product. [Student Project Report] (Submitted)

Ms., Santoshi (2019) Development of Instant Choco-Rava-Idli mix for Children. [Student Project Report] (Submitted)

Ms., Shivani (2019) Formulation of low phenylalanine food product for Phenylketonuria patients. [Student Project Report] (Submitted)

Ms., Shweta (2019) Processing of soya bean (Glycine max) for Novel products. [Student Project Report] (Submitted)

Mutturaj, Hotkar (2019) Optimization of Detox ingredients in consumer friendly products. [Student Project Report] (Submitted)

Nandana, A. (2019) Anticancer Activity of Roselle Calyx Extract on Human Ovarian Cancer Cell Lines. [Student Project Report] (Submitted)

Nandhini, C. (2019) Studies on detection of Ochratoxin A using Biomolecules. [Student Project Report] (Submitted)

Naveen, Patley (2019) Microbial Starter Consortia for Effective Robusta Coffee Fermentation. [Student Project Report] (Submitted)

Neelam, Rawat (2019) To Study the Effect of Modified Atmospheric Packaging on Poultry Meat. [Student Project Report] (Submitted)

Neetu, Nagar (2019) Nutraceutical Extract Development for Novel Product. [Student Project Report] (Submitted)

Neha, K. (2019) Optimization of Biofumigation Process for the Control of Stored Product Insect Pests. [Student Project Report] (Submitted)

Niamcha, Lowang (2019) Preparation of enzyme modified hen egg white powder. [Student Project Report] (Submitted)

Nisha, T. N. (2019) Carbohydrate profile of food industry by-products. [Student Project Report] (Submitted)

Obulaxmi, S. (2019) Mode of action of Ocimum tenuiflorum and its constituent as grain protectant against Coleopteran beetle infesting pulses. [Student Project Report] (Submitted)

Padamini, Singh (2019) Development of functional products alleviating Insomnia: Soup mix and Beverage mix. [Student Project Report] (Submitted)

Pavani, U. (2019) Study on cryogrinding of selected seed spices and its effect on their flavour profile. [Student Project Report] (Submitted)

Pheiroijam, Manojkumar Singh (2019) Development And Quality Evaluation Of Ready To Eat (Rte) Gel Like Intermediate Moisture Product From Juice Blend Of Pineapple (Ananas Comosus) And Watermelon (Citrullus Lanatus). [Student Project Report] (Submitted)

Pooja, Dubey (2019) Formulation of Low Phenylalanine Flour and Development of Cookies for Pku Patients. [Student Project Report] (Submitted)

Pooja, R. and Priyanka, Chandramouli (2019) Sesbania Grandiflora Seed Characterization and Its Application in Extruded Food Products. [Student Project Report] (Submitted)

Pooja, S. (2019) Stability study of beet concentrate nanoemulsion under storage conditions. [Student Project Report] (Submitted)

Prachi Yogesh, Mehta (2019) Role of N-glycan processing enzymes during fruit ripening. [Student Project Report] (Submitted)

Prakhar, Mehrotra (2019) Nutritional and Therapeutical Evaluation of Wheat Germ for The Production of Fermented Beverage. [Student Project Report] (Submitted)

Prashant Bhimappa, Doni (2019) Studies on effect of differential grinding on the whole wheat flour and its product making characteristics. [Student Project Report] (Submitted)

Prashanth, H. S. (2019) Dehydration studies of CPhycocyanin, a rich Protein from Spirulina. [Student Project Report] (Submitted)

Prashi, Verma (2019) Extraction and Purification of C- phycocyanin from Spirulina. [Student Project Report] (Submitted)

Pratiksha, Chavan (2019) Studies on Bioactive Enriched Beverage and Snack. [Student Project Report] (Submitted)

Pravallika, D. (2019) Effect of Ingredients on Rheological, Physico-Sensory & Nutritional Characteristics of Omega-3- Fatty Acids Rich Vegan Cake. [Student Project Report] (Submitted)

Preethi, B. S. (2019) Quality Evaluation of Hard Boiled Sugar Confectionery and Regulatory Requirements. [Student Project Report] (Submitted)

Preeti, Tyagi (2019) Development of Anti-Diabetic Product and Its Evaluation. [Student Project Report] (Submitted)

Prerana, Preyasi (2019) Development and Quality Evaluation of High Moisture Gel Like Ready-To-Eat Product From Bael (Aegle marmelos L.) Puree. [Student Project Report] (Submitted)

Priyanka, S. (2019) Preparation and Characterization of Oleic acid- Linoleic acid nanoemulsion loaded with lutein and its bioavailability. [Student Project Report] (Submitted)

Rabina Sharma, Basista (2019) Studies on the production of Baker’s yeast. [Student Project Report] (Submitted)

Ragul Kumar, N. (2019) Preparation of shelf stable milk product using freeze dried probiotic culture. [Student Project Report] (Submitted)

Rajashekar, C. (2019) Development, Quality Evaluation and Storage Studies of Multigrain Extruded Snacks with and without Seasoning. [Student Project Report] (Submitted)

Rajesh Kumar, Ojha (2019) Immunoassays for detection of food toxins. [Student Project Report] (Submitted)

Rajeswari, S. Nair (2019) Pre-Treatment of Rice Husk for Cellulose Enrichment And Characterization of Pre-Treated Hydrosylate. [Student Project Report] (Submitted)

Rakshitha, J. (2019) Shelf-life extension of ready-to-eat upma by impact sterilization. [Student Project Report] (Submitted)

Ramya, V. (2019) Preparation and characterization of Lignin Nanoparticles and their Utilization for the preparation of Chitosan based bio-nanocomposite Films. [Student Project Report] (Submitted)

Rani, M. (2019) Bio-Preservation of Minimally Processed fresh-cut fruits. [Student Project Report] (Submitted)

Ravi Kumar, N. (2019) Egg Yolk Fractions and their Functional Properties. [Student Project Report] (Submitted)

Ravishankar, Kumar (2019) Preparation and Characterization of Corn Zein Nanoparticles/ Sago Starch Based Edible Packaging Films. [Student Project Report] (Submitted)

Remina, M. Shajahan (2019) Development of Functional Products to alleviate Insomnia. [Student Project Report] (Submitted)

Rinu, Pulavelil Baby (2019) Determination of the insecticidal properties of essential oil (Citronella) on stored product pest and its effects on grains. [Student Project Report] (Submitted)

Riya, Sethi (2019) Nisin production by Lactococcus lactis strain C2D from a whey-based media. [Student Project Report] (Submitted)

Ronak, Arora (2019) Extraction of Nutraceuticals from Agricultural Waste. [Student Project Report] (Submitted)

Rupal, Patwa (2019) Fermentative Transformation Of Plant Phenolic Compounds By Lab. [Student Project Report] (Submitted)

Rupanjali, Bhagat (2019) Exploring the fumigant action of chlorine dioxide gas on red flour beetle, Tribolium castaneum. [Student Project Report] (Submitted)

Rupavahini, R. and Sandhiya, G. (2019) Combinatorial Epigenetic Modulators as Adjuvant Therapy Against Non-Small Cell Lung Cancer Cells. [Student Project Report] (Submitted)

Rutvij, Tambe (2019) Decontamination of Grapes (Vitis Vinifera) Using Combination Techniques. [Student Project Report] (Submitted)

Sadhana, V. J. (2019) Retention of Bread Freshness: Study of Compound Effect of Antistaling Agents on Starch to Improve Storage Stability. [Student Project Report] (Submitted)

Sahana Kumari, G. (2019) Development of fish flavoured chutney powder. [Student Project Report] (Submitted)

Sakar, R. Brahme (2019) Phytochemical changes of banana peel fermented with Monascus purpureus CFR-410-11. [Student Project Report] (Submitted)

Saleha, Sabir (2019) Studies on development of value added products from beetroot and evaluation of its quality characteristics. [Student Project Report] (Submitted)

Samvedha, M. (2019) Arabinoxylan from Pearl millet bran; extraction, characterization and its biological activity. [Student Project Report] (Submitted)

Sanjana, Bhardwaj (2019) Studies on New Product Development Using Plantation and Spice Extractives. [Student Project Report] (Submitted)

Sansriti, Raj (2019) Development of a Sensitive LC-MS/MS Method for the Analysis of Patulin in Food. [Student Project Report] (Submitted)

Santhiya, N. (2019) Optimization of Media Components Production of Bacterial Pigments. [Student Project Report] (Submitted)

Sarwar, Iqbal (2019) Low fat ready-to-eat baked snacks. [Student Project Report] (Submitted)

Shaba, Noore (2019) Studies on milling of Buckwheat and development of nutritious products. [Student Project Report] (Submitted)

Shambhbavi, Singh (2019) Development of Wheat Germ Based Nourishing, Wholesome Snack and Its Nutritional Sensorial Evaluation. [Student Project Report] (Submitted)

Sharadhha, Dhuware (2019) Modification of fat properties and lipase activity. [Student Project Report] (Submitted)

Sharath Chandra, K. C. (2019) Impact of ancient grains-mix on the nutritional composition of bakery products. [Student Project Report] (Submitted)

Shibina, P. (2019) Effect of starch-protein interaction on physico-chemical, functional and digestible properties of blends. [Student Project Report] (Submitted)

Shivananda, V. (2019) Extraction and Characterization of Piper Adi, Piper Galeatum, Piper Nigrum Essential Oils and Value Addition. [Student Project Report] (Submitted)

Shivendra, Chauhan (2019) Evaluation of phytochemical, antioxidant and anti-diabetic effect of Abelmoschus esculentus Moench (okra) plant seed extract. [Student Project Report] (Submitted)

Shreya, Chakraborty (2019) Studies on Beta- Glucan In Food Grade Yeast. [Student Project Report] (Submitted)

Shreya, Manek (2019) Development and evaluation of healthy nutri bars utilizing wheat germ and bran. [Student Project Report] (Submitted)

Shreya, Puri (2019) Effect of Flour Particle Size on Pizza Base Making Quality. [Student Project Report] (Submitted)

Shreya Ramesh, C. (2019) NMR Spectroscopy Of Encapsulated Curcumin and Beta- Cyclodextrin. [Student Project Report] (Submitted)

Shruthi, S. M. (2019) Studies on the compositional analysis of micronutrient rich beverage. [Student Project Report] (Submitted)

Shvetabh Kumar, Verma (2019) Production of Bacterial Pigments by Utilizing Bio-Waste. [Student Project Report] (Submitted)

Shweta, Padte (2019) Wheat Bran Protein Isolation, Characterisation and Its Utilization in Product Development. [Student Project Report] (Submitted)

Sidra, Khan (2019) The storage behaviour of Kainth (Pyrus pashia) fruit puree as influenced by various packaging conditions and different storage conditions. [Student Project Report] (Submitted)

Simran, Sahota (2019) Downstream processing of phycobiliproteins from Spirulina sp. [Student Project Report] (Submitted)

Sindhu, Noronha (2019) Development of sugarfree carbonated beverage from Indian Sarsaparilla. [Student Project Report] (Submitted)

Sneha, G. (2019) Flavoured water: Development of method optimization and analysis. [Student Project Report] (Submitted)

Somya, Gupta (2019) Studies on fermentation of tender coconut water by lactobacillus species. [Student Project Report] (Submitted)

Sonali, Tayal (2019) Studies on functional properties of probiotic products. [Student Project Report] (Submitted)

Sonam, Jain (2019) Foam-Mat Drying of Muskmelon Pulp: Studies on drying methods and product quality. [Student Project Report] (Submitted)

Sonia, John (2019) Nutraceutical Potential of Rasnadi Yusha. [Student Project Report] (Submitted)

Sowmya, D. (2019) Co-pigmentation of anthocyanin and development of food formulation. [Student Project Report] (Submitted)

Sowmya, S. (2019) Chemical analysis of beet concentrate nanoemulsion and its biological study. [Student Project Report] (Submitted)

Sreejith, Suprasannan (2019) Extraction of Glycosaminoglycan’s from bovine milk and study of its functional properties. [Student Project Report] (Submitted)

Sri Charani, Rao (2019) Effect of Different Processing Techniques on Selenium Content in Different Cultivars of Rice. [Student Project Report] (Submitted)

Sridevi, Kosaraju (2019) Muffins enriched with Omega-3 rich ingredients. [Student Project Report] (Submitted)

Srimathi, J. (2019) Generation of Plant Volatiles and Evaluation of Toxicity against Stored Product Insect Pests. [Student Project Report] (Submitted)

Srinithi, N. (2019) Exploring the potential role of turmeric extracts on stored product insect infestation. [Student Project Report] (Submitted)

Sunil Kumar, K. (2019) Iron Fortified Wheat Based Noodles. [Student Project Report] (Submitted)

Supriya, Maity (2019) Development of Green Coffee Enriched Probiotic Yogurt. [Student Project Report] (Submitted)

Suresh Kumar, K. (2019) Effect of Dual Processing on Sorghum Starch Characteristics. [Student Project Report] (Submitted)

Surjit Kumar, Yengkhom and Philem Deepu, Singh (2019) Studies on Development of Low Fat Cookies by use of Structured Oil (OLEOGEL) System. [Student Project Report] (Submitted)

Swathi, R. (2019) Fumigation effect of selected phytochemicals and cuticular surface chemical profile analysis in stored product insect pests. [Student Project Report] (Submitted)

Swati, Sharma (2019) Processing of Onions into Onion Spice Paste and Evaluation Of Its Quality Characteristics. [Student Project Report] (Submitted)

Swati, Singh (2019) Estimation of free glutamate in instant noodles. [Student Project Report] (Submitted)

Tahaseen, S. (2019) Development of convenience products from green mango and evaluating its quality characteristics. [Student Project Report] (Submitted)

Tarun, Sucheta (2019) Development and characterization of a new colorimetric based time–temperature indicator. [Student Project Report] (Submitted)

Tejas, N. (2019) Studies on Enrichment of Wheat Based Vermicelli with Spent Yeast from Breweries. [Student Project Report] (Submitted)

Tenzin, Chhoton (2019) Study on Preparation and Characterization of Chakli ( Indian Snacks) from Chicken Meat. [Student Project Report] (Submitted)

Ujjwal Chandra, Sharma (2019) Fermentation Parameters for Food Waste as Animal Feed. [Student Project Report] (Submitted)

Usha Kiran, B. (2019) Standardization and Quality Evaluation of Amla Based Instant Pulihora Mix. [Student Project Report] (Submitted)

Varalakshmi, V. (2019) Flour Heat Treatment and Scale Up Operation for the development of speciality flour for Cake Making. [Student Project Report] (Submitted)

Varna Rajan, K. K. (2019) Effect of UV stress on lipid accumulation in fresh water microalgae Oocystis pusilla and Chlorella sp. [Student Project Report] (Submitted)

Vidya, Jangannavar (2019) Studies on Development of Omega-3 Fatty Acid Enriched Halwa. [Student Project Report] (Submitted)

Vidyashree, M. R. (2019) Mushroom Processing: Retention of Vitamin D and Dietary Fibre. [Student Project Report] (Submitted)

Vijayalaxmi, Guggari (2019) Dietary Calcium and Dietary Iron; With Special Reference to Cereals and Pulses: Significance and Bioavailability. [Student Project Report] (Submitted)

Vikram Singh, S. (2019) In Vitro Screening of Potential Nutraceutical in the Prophylaxis of Dementia. [Student Project Report] (Submitted)

Viswanath, V. (2019) Functional attributes of multigrain Semolina. [Student Project Report] (Submitted)

Vysakh, Y. (2019) Nanoformulation of Bioactive Phytochemicals against Human Breast Cancer. [Student Project Report] (Submitted)

Wahengbam, Athoi (2019) Development of Value Added products from bamboo leaves. [Student Project Report] (Submitted)

Yamini, S. (2019) Development of Starch/ Cellulose Nanoparticles Based Bionanocomposite Film for Food Packaging Applications. [Student Project Report] (Submitted)

Yashika, Singh (2019) Influence of culture conditions on higher production of Nisin and its biopreservation studies. [Student Project Report] (Submitted)