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A

Aarthi, A. R. (2020) Production of Fermented Food Products Using Tender Coconut Water. [Student Project Report] (Submitted)

Abhisek, Saha (2020) Ultraviolet light treatment of fresh produce for surface decontamination using UV-C LED. [Student Project Report] (Submitted)

Abhrajit, Mukhoty (2020) Effect Of Kabasura Kudineer Extract as Immune Booster In Food Formulation. [Student Project Report] (Submitted)

Achu, V. S (2020) Effect of dietary modulator, Compound X, on glucose transporters in diabetic kidney cells. [Student Project Report] (Submitted)

Adhi lakshmi, E. (2020) Foam mat drying of banana pulp powder. [Student Project Report] (Submitted)

Aditi, Bhatt (2020) Polyphenol Biotransformation during fermentation of matured coconut water. [Student Project Report] (Submitted)

Ajay Kumar, M. (2020) Development of Kokum Based Sports Drink. [Student Project Report] (Submitted)

Alekhya Simhadri, Naga Sai (2020) Formulation and Development of a phytochemical rich Coconut Milk Beverage with Raspberry Pulp. [Student Project Report] (Submitted)

Anjali, Kumari (2020) Processing of food waste for biotechnological application. [Student Project Report] (Submitted)

Anju, Elizabath (2020) Stability study of RTS beverage prepared from the fruit of Carissa Spinarum. [Student Project Report] (Submitted)

Ann, Mathew (2020) Enrichment and Extraction of Selected Bioactive Compounds from Cruciferous Vegetables. [Student Project Report] (Submitted)

Annapurna, M Patil (2020) Formulation of multigrain based Ready-to-eat extruded snack product. [Student Project Report]

Anushka, Satpathy (2020) Formulation & Characterisation Of Low Cholesterol, High Protein Egg Based Snacks using Egg Yolk Granules. [Student Project Report] (Submitted)

Anushree, G. V. (2020) Formulation and characterization of flavored virgin coconut oil shots. [Student Project Report] (Submitted)

Arjun, M. (2020) Studies on spray drying of synbiotics using different carrier materials. [Student Project Report] (Submitted)

Arpan, Ray (2020) Isolation and Characterization of Spore Forming Probiotic Bacteria From North Indian Food. [Student Project Report] (Submitted)

Ashik Gowda, H. P. (2020) Extraction and Characterization of Mucilage From Wood apple and Ash gourd. [Student Project Report] (Submitted)

Ashwini, T. S. (2020) Quantitative Analysis of Creatine in Sports Supplements. [Student Project Report] (Submitted)

Athul Das, H. (2020) Encapsulation of L. fermentum and L. casei with β-mannooligosaccharides using sodium alginate: studies on viability, storage and gastrointestinal stress survival. [Student Project Report] (Submitted)

B

Bharath, A. P (2020) Development Of Low Glycemic Index Pizza Base. [Student Project Report] (Submitted)

Bishal, Sarkar (2020) Studies on black rice and millet for preparation of momo’s premix. [Student Project Report]

C

Chethan, T. R. (2020) Studies of rice puffing in sand of different particle sizes. [Student Project Report] (Submitted)

D

Deeksha, Gupta (2020) Fermentation Strategies to Improve the Coffee Flavor. [Student Project Report] (Submitted)

Deep, Nithun S (2020) Anaerobic digestion of CFTRI canteen food waste for biogas production. [Student Project Report] (Submitted)

Devendra, Patidar (2020) Determination Of Curcumin Content In Different Varieties Of Turmeric. [Student Project Report] (Submitted)

Dhruv Nilesh, Mistry (2020) In-silico studies on AlphaGlucosidase for improving trans-glycosylation activity. [Student Project Report] (Submitted)

E

Eswari Lavanya, Bellapu (2020) Standardisation and Quality Evaluation of Raspberry Enriched Coconut Water Jam. [Student Project Report] (Submitted)

F

Forum Kalpesh, Bhansali (2020) Studies on α- and β-glucosidase production from Aspergillus isolate for food applications. [Student Project Report] (Submitted)

G

Ganavi, B. R. (2020) Preparation and Study of Duck Egg white hydrolysates. [Student Project Report] (Submitted)

Gayathri, D. (2020) Viability studies of freeze drying curd from probiotic Lactic cultures. [Student Project Report] (Submitted)

Girish, N. (2020) Effect of grading of paddy on milling characteristics and comparative study of physical, cooking and textural properties of IR 64 and Meenakshi varieties of paddy. [Student Project Report] (Submitted)

Greeshma, Rajan (2020) FM1, a natural phenol, potentiates insulin secretion via ERK1/2 pathway and protects INS-1 cells during oxidative stress condition. [Student Project Report] (Submitted)

Guruprasad Lingaraj, Naik (2020) Development of Chia Seed Biscuits Enriched with Ashwagandha and Fenugreek. [Student Project Report] (Submitted)

H

Harshitha, J. K. (2020) Study of functional properties of pulse proteins. [Student Project Report] (Submitted)

Harshitha, R. (2020) Phytochemical Characterization of Freeze Dried Guava Leaf Extract. [Student Project Report] (Submitted)

I

Isha, Sharma (2020) Chemical profile of Piper nigrum and Piper adi. [Student Project Report] (Submitted)

K

Kaarunya, A. (2020) Preparation, Characterization and Efficacy of Anti-Diabetic Food. [Student Project Report] (Submitted)

Kamna, Kundra (2020) Microencapsulation Techniques and Application of Spray Drying in Red Rice Bran Phenolic Extract. [Student Project Report] (Submitted)

Kanika, Singh (2020) Quality Aspects of Fermented Cereal Beverage. [Student Project Report] (Submitted)

Kavana, B. B. (2020) Preparation and Quality Characteristic of Semolina from Finger Millet. [Student Project Report] (Submitted)

Kavya, C. D. (2020) Formulation and standardization of Low cholesterol Mayonnaise with Egg yolk granules. [Student Project Report] (Submitted)

Keerthana, Sundararaju (2020) Microbial Diversity During Malting of Paddy and Its Effect on Fermentation. [Student Project Report] (Submitted)

Kranthi, N. (2020) Optimization of solvent and super critical fluid extraction of green coffee beans for chlorogenic acids. [Student Project Report] (Submitted)

L

Lavina, Awtani (2020) Purification and Characterization of Rel Protein From Food Spoiling Bacteria. [Student Project Report] (Submitted)

Lokesha, G. (2020) Objective and Subjective attributes of Popped cereals at Different Moisture Content. [Student Project Report] (Submitted)

M

Maneesha, D. M. (2020) Monitoring of Organochlorine Pesticide Residues in Milk. [Student Project Report] (Submitted)

Manikanta, M. (2020) Utilization of wheat milling by-products for value added product development (Ice-cream cone). [Student Project Report] (Submitted)

Meghna, Karmakar (2020) Fungal Diversity Analysis of Stored Cereal Grains through Culture Dependent Approaches. [Student Project Report] (Submitted)

Mercy Rani, S. (2020) Development of Modified Vegetable oil based Functional Food. [Student Project Report] (Submitted)

Mohankumar, N. (2020) Cultivation of evolutionary engineered Saccharomyces cerevisiae strain for squalene production in a reactor. [Student Project Report] (Submitted)

Ms, Mansi (2020) Storage Studies on the Physico-Chemical Changes in Instant Kainth (Pyrus Pashia Buch-ham ex D. Don ) Friut Jelly stored at ambient temperature as influenced by various packaging materials. [Student Project Report] (Submitted)

Ms, Neetu (2020) Preparation and characterization of copper nanoparticles Reinforced Corn zein bio-nanocomposite Films. [Student Project Report] (Submitted)

Ms, Payal (2020) Processing of biodegradable edible straws. [Student Project Report] (Submitted)

Ms, Priyanka (2020) Process optimization for biomass augmentation and bioactives production in swallow root (Decalepis hamiltonii). [Student Project Report] (Submitted)

N

Nagabhooshana, G. (2020) Effect of addition of roller mill processed fenugreek fiber on physiochemical and rheological properties of the pizza base. [Student Project Report] (Submitted)

Nandu, Prasad (2020) Propionibacteria From The Rat Intestine: Vitamins Production. [Student Project Report] (Submitted)

Neha, Gupta (2020) Quality characteristics of cupcakes with oats and psyllium husk as a bakery shortening replacer. [Student Project Report] (Submitted)

Neha Naijo, Areekal (2020) Microencapsulation Of Blended Oils Into Powder, Rich In Pufa. [Student Project Report] (Submitted)

Nisha, Kumari (2020) Upstream Process optimization for in vitro culture of swallow root (Decalepis hamiltonii). [Student Project Report] (Submitted)

Nissy, Ratnam (2020) Preparation and Characterization of Chitin Nanoparticles Incorporated Carrageenan Based Edible Packaging Films. [Student Project Report] (Submitted)

Niyati, Saini (2020) Processing of pigeon pea and its utilisation in pasta making. [Student Project Report] (Submitted)

P

Pamela Irene, Ekka (2020) Shelf life stability studies of probiotic starter cultures for curd preparation. [Student Project Report] (Submitted)

Phebe, Grace (2020) Preparation and Characterization Of Cellulose Nanoparticles Reinforced Tamarind Kernel Starch Based Food Packaging Films. [Student Project Report] (Submitted)

Pooja, B.U. (2020) A brief report on nutritional quality and cost of gluten-free products in Indian market. [Student Project Report] (Submitted)

Pooja, Choudhury (2020) Identification of Cholesterol and Stigmasterol in Ghee and Vegetable Oils. [Student Project Report] (Submitted)

Prathiksha, U. B. (2020) Study of Conjugal Transfer of Vancomycin Resistance Gene in Lactic Acid Bacteria. [Student Project Report] (Submitted)

PremSagar, S. (2020) Shelf life Studies of Low glycemic Index Cookies. [Student Project Report] (Submitted)

Priya, L. (2020) Development and optimisation of oxygen scavenging sachets for active food packaging applications. [Student Project Report] (Submitted)

Priya, Mahala (2020) Preparation and Characterization of Zein Nanoparticles Reinforced Tamarind Starch Based Food Packaging Films. [Student Project Report] (Submitted)

Priya, Singh (2020) Gluten free cake mix from sweet potato. [Student Project Report] (Submitted)

Priyadharshini, S. (2020) Development of Plant based low glycemic index food. [Student Project Report] (Submitted)

R

Racheti, Chandran Paul (2020) Probiotic Curd From Lactics; Optimization studies. [Student Project Report] (Submitted)

Rajshree Roy, Chowdhury (2020) Effect of photodynamic treatment on enzyme activity and quality of pineapple slice. [Student Project Report] (Submitted)

Ramananda, V. H. (2020) Wax coating for the control of internal browning and shelf-life extension of Pineapple. [Student Project Report] (Submitted)

Ramees, P. M. (2020) Characteristics of extruded blackgram milled by-products. [Student Project Report] (Submitted)

Reethika, M. (2020) Development and quality evaluation of amaranth flour incorporated vermicelli. [Student Project Report] (Submitted)

Rehna, Babu (2020) Evaluation of Non-Essential Amino Acids modulated in Diabetes on Osteoblast cells. [Student Project Report] (Submitted)

Ruqiya, Arman (2020) Formulation of cereal - wild ginger composite soup mix. [Student Project Report] (Submitted)

S

Sandhya, K. (2020) Development of ragi extruded product with chocolate coating. [Student Project Report] (Submitted)

Sangeetha, S. (2020) Development of Spread and Ready to Drink Beverage from Horse gram and their Quality evaluation. [Student Project Report] (Submitted)

Saranya, G. (2020) Optimization of media for nisin production from lactic acid bacteria. [Student Project Report] (Submitted)

Saswat Ranjan, Panda (2020) Effect of Processed Horse gram on the Rheological, Nutritional and Quality Characteristics of Biscuits. [Student Project Report] (Submitted)

Selina, Majhi (2020) Impact of precursor feeding on flour functionality of mung bean. [Student Project Report] (Submitted)

Shahanaz, Shaik (2020) Quantitative Analysis Of Non – Protein Nitrogen Content In Milk and Milk Products. [Student Project Report] (Submitted)

Sharath Kumar, N. (2020) Preparation and Characterization of Low Density Polyethylene (LDPE)/Polylactic acid (PLA)/Cinnamaldehyde flavoured films for Food Packaging Applications. [Student Project Report] (Submitted)

Sheetal, Dubey (2020) Screening and Quantification of Pesticides in Cereals through Ultra High performance Liquid Chromatography Mass spectrometry. [Student Project Report] (Submitted)

Shilpa, H. N. (2020) Study on Characteristics of Zingiber zerumbet (L.) Smith Starch based Instant Soup Powder. [Student Project Report] (Submitted)

Shivani, Tripathi (2020) Development and Quality evaluation of Instant Jelly Mix from Kainth (Pyrus pashia Buch -ham ex.D. Don) fruit stored at ambient temperature as influenced by various packaging conditions. [Student Project Report] (Submitted)

Shravya, S. (2020) Studies on Interaction of Egg Replacers with Wheat Protein for Replacement of Egg in Cakes. [Student Project Report] (Submitted)

Shruti, Gupta (2020) Production of Exopolysaccharide (Pullulan) by Using Food Waste as a Substrate. [Student Project Report] (Submitted)

Shruti, Rajotya (2020) Development and evaluation of wheat germ based confectionery product. [Student Project Report] (Submitted)

Shubham, Sharma (2020) Development And Quality Evaluation Of Ready To Eat (Rte) Ascorbic Acid (Vitamin-C) Infused Osmodried Chayote Cubes (Sechium Edule). [Student Project Report] (Submitted)

Simran, Gupta (2020) Screening and selection of Potential microbial culture for degradation of food waste. [Student Project Report] (Submitted)

Simran, Mattad (2020) Comprehensive site specific N-glycan analysis of lactoferrin from bovine colostrum using LC-MS/MS. [Student Project Report] (Submitted)

Smriti, Kumari (2020) Vitamin production by Lactobacillus plantarum. [Student Project Report] (Submitted)

Somya, Pant (2020) Enzyme Profiling of Gut Microbiota Of Rat. [Student Project Report] (Submitted)

Sonal, Silodiya (2020) Profiling of bioactives and in-vitro evaluation of potential properties of extracts from Polygonum paniculatum. [Student Project Report] (Submitted)

Soumya, S Patil (2020) Extruded products from Oyster Mushroom. [Student Project Report] (Submitted)

Sourita, Saha (2020) Understanding the Fungal Diversity of Economically Important Oilseeds during Storage Conditions. [Student Project Report] (Submitted)

Sree Lasya, K. (2020) Rice pulse based extruded snack with a spice mix coating. [Student Project Report] (Submitted)

Sruthi, K. S. (2020) Characterization of Anthocyanin from Vitis vinifera varieties and role of Anthocyanidin synthase gene in their biosynthesis. [Student Project Report] (Submitted)

Stuti, Ananta (2020) Preparation and Characterization of Silkworm Pupae Protein Isolate. [Student Project Report] (Submitted)

Subhangini, Mishra (2020) Nutraceutical production from Cereal Waste through Fermentation. [Student Project Report] (Submitted)

Subina, S. (2020) Studies on bioactive property of methylxanthines produced by fungal biodegradation of caffeine. [Student Project Report] (Submitted)

Suchithra, V Mallan (2020) Talaromyces Purpureogenus Cfrm02 Pigment Production Using Banana Peel Substrate. [Student Project Report] (Submitted)

Supriya, Chaturvedi (2020) Anaerobic bacteria from CFTRI Canteen Food waste and Vitamins Production. [Student Project Report] (Submitted)

Surenu, Yadav (2020) Effect of Pectic Oligosaccharides On The Growth Of Lactic Acid and Other Bacteria. [Student Project Report] (Submitted)

Sushmitha, S. P (2020) Dietary Epigenetic Modulator for the Treatment of Human Triple-negative Breast Cancer. [Student Project Report] (Submitted)

Swapna, Majhi (2020) Change in folate and folate binding protein during seed formation and seed germination. [Student Project Report] (Submitted)

Swathy, S Kurup (2020) Cloning, Purification and Characterization of Essential Bacterial Proteins. [Student Project Report] (Submitted)

Swati, Prasad (2020) Role of MicroRNA Modulation By Dietary Piperine In Leptin- Induced Human Breast Cancer. [Student Project Report] (Submitted)

T

Tanjul, Gohar (2020) Investigations on the role of Diethyl Aminoethyl hexanoate (DA-6) in isoflavone production in soybean. [Student Project Report] (Submitted)

Twinkle, Godhwani (2020) Development of thermogenic health food and its efficacy validation. [Student Project Report] (Submitted)

V

Varsha Vasanth, K. V. (2020) Influence of Justicia wynaadensis in Pasta Processing. [Student Project Report] (Submitted)

Venulekha, M. K. (2020) Studies on immobilization of α-galactosidase from Lactobacillus plantarum WCFS1 (LpαG) and its application. [Student Project Report] (Submitted)

Vignesh, Nayaka (2020) Influence of Ageing of Paddy on Milling, Cooking and Textural Properties of Rice. [Student Project Report] (Submitted)

Vijaya Mohan Krishna, P. (2020) Extension of shelf life of millet by using microwave heating. [Student Project Report] (Submitted)

Vijayalakshmi, G. (2020) Preparation of Calcium and protein rich Cornflakes. [Student Project Report] (Submitted)

Vikash, Patel (2020) Decontamination of Carrot (Daucus carota) by UVC light. [Student Project Report] (Submitted)

Vishal, Kanaujia (2020) Development of Foam Mat Dried Powders from Muskmelon (Cucumis melo L.) & their Quality Evaluation. [Student Project Report] (Submitted)