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A

Achala, Achalkar (2021) Preparation of Tea Bags Flavoured with Decalepis hamiltonii Roots and Evaluation of Compatibility with Green and Black Tea. [Student Project Report] (Submitted)

Adithya, K. S. (2021) Fortification of Rice with Micronutrients: Iron and Folic acid. [Student Project Report] (Submitted)

Aishwarya, J. P. (2021) Genomic Analysis of Bacillus licheniformis MCC 2514 and Characterization of its Mutants Defective in Antibiotic Production. [Student Project Report] (Submitted)

Aishwarya, Mishra (2021) Analysis of Formulated Oils and Its Product Development. [Student Project Report] (Submitted)

Akshay Sayaji, Bhosale (2021) Novel Spice Food Flavourings: Science and Technology. [Student Project Report] (Submitted)

Anuja Anandkumar, Naidu (2021) Extraction of Essential Oil from Curcuma Longa and its Allied Applications as Flavoured Drinking Water. [Student Project Report] (Submitted)

Anusha, K. J. (2021) Nutritional, Sensory and Microbial Evaluation of Immunity Boosting Nutritional Supplement. [Student Project Report] (Submitted)

Apoorva, Namburi (2021) Studies on Synthesis of a Flavoring Molecule from a Halomonas Strain. [Student Project Report] (Submitted)

Archita Baiju, Karipara (2021) Development of probiotic enriched chicken meat bar. [Student Project Report] (Submitted)

Arif, Pasha (2021) Microbial diversity from mice faecal samples: Isolation characterization & effect of different Prebiotics. [Student Project Report] (Submitted)

B

Baba, Ghouse (2021) Development of Flavouring Beverages from Coconut Milk with Whey Protein. [Student Project Report] (Submitted)

Bharathi Kannamma, S. (2021) Development and Characterization of chips from Chicken egg. [Student Project Report] (Submitted)

Bhavana, M. (2021) Biochemical and microbial analysis of the fermented foods. [Student Project Report] (Submitted)

Bhavyatha, G. (2021) Influence of Functional Ingredients like Barley and Chickpea Semolina in the Development of Pasta. [Student Project Report] (Submitted)

C

Chaithanya Kumar, B. (2021) Influence of thermal and photo treatment on stability of curcumin in encapsulated state. [Student Project Report] (Submitted)

Cinchana, K. (2021) Production of Alpha-Glucosidase and its Application in Synthesis of Prebiotic Using Immobilized Reactor. [Student Project Report] (Submitted)

Clarissa, D‟Almeida (2021) Extraction of Collagen from Red-Bellied Pacu Skin by Ultrasonication Approaches. [Student Project Report] (Submitted)

Cresida, D’Almeida (2021) Development of a Curd-Like Egg Product Using the Lactobacillus. [Student Project Report] (Submitted)

D

Dhaarini, S. Y. (2021) Purification and biochemical characterisation of recombinant FAD synthetase from Bifidobacterium longum subsp. longum. [Student Project Report] (Submitted)

Divya, Motwani (2021) Fabrication of Hydroxypropylmethylcellulose-Zinc Oxide Bionanocomposites Films for Active Food Packaging Applications. [Student Project Report] (Submitted)

Dnyanada, Dnyaneshwar Shende (2021) Effects of red and white:red LED light on biomass production and accumulation of value-added compounds in Trebouxia sp. [Student Project Report] (Submitted)

F

Fleming, K. F. (2021) Studies on Functional Properties of Enzyme Modified Duck Egg White Hydrolysate. [Student Project Report] (Submitted)

H

Harapriya, Sahoo (2021) Development of cereal-millets-pulse based extruded product with fennel-based spice mix. [Student Project Report] (Submitted)

Harshita, Sikarwar (2021) Studies On Devleopment Of Food Products Fortified With Chia Seeds. [Student Project Report] (Submitted)

Hemanth Reddy, C. (2021) Nanoemulsion Preparation of Spice Oils. [Student Project Report] (Submitted)

Hridhya, K. S. (2021) Role of Elicitation on the Health Promoting Properties of Mung Bean. [Student Project Report] (Submitted)

J

Jay Vinod, Lad (2021) Analytical Approach to Elucidate Lipids in Blended Oils. [Student Project Report] (Submitted)

Jerlin, Vinodh (2021) Over Expression Studies of Sars Cov-2 Spike Protein Receptor Binding Domain (Rbd) in E. Coli. [Student Project Report] (Submitted)

Johnson, A. (2021) Characterization of bacterial strains isolated from Cereal based fermented foods. [Student Project Report] (Submitted)

K

Karthick, V. (2021) Preparation and Quality Evaluation of Multiple Fruits and Vegetables puree and its application in Products formulation (RTS Beverage and Vegan Gummy Jelly). [Student Project Report] (Submitted)

Kavitha Bai, S. (2021) Edible Plant Sources to Boost Immunity. [Student Project Report] (Submitted)

Kishore, Medudula Pavan (2021) Value addition of food products through utilization of bio-fortified pearl millet. [Student Project Report] (Submitted)

Kshetrimayum, Amitkumar Singh (2021) Development and characterization of egg sausage added with wheat bran as a dietary fibre. [Student Project Report] (Submitted)

L

Laishram, Bikramjit Singh (2021) Development of Coconut Whey Based Beverage. [Student Project Report] (Submitted)

M

MaithriHegde, V. (2021) Formulation of a beverage mix incorporating bovine colostrum hydrolysate for geriatrics. [Student Project Report] (Submitted)

Manasa, P. M. (2021) Development of Fibre Rich Noodles. [Student Project Report] (Submitted)

Moirangthem, Selena (2021) Development of Bioactive Rich Fractions from Black Rice and Assessment of its Quality Characteristics. [Student Project Report] (Submitted)

Muktha, R. (2021) Synthesis and characterization of allyl-esters of aliphatic acids with special reference to flavour interest. [Student Project Report] (Submitted)

N

Neetha Thilosh, K. (2021) An Overview on In-vitro Immune Functional Assays to Assess Immune response. [Student Project Report] (Submitted)

Nikhil Kumar, A. S. (2021) Effect of natural colours on the quality characteristics of muffins. [Student Project Report] (Submitted)

Nikhitha, Benny Myppan (2021) Allspice volatiles and formulation of herbal candy. [Student Project Report] (Submitted)

Nikita, Shrivastava (2021) Compositional Analysis and Bioactivity of Wheat Bran Hydrolysate. [Student Project Report] (Submitted)

Nillachandra, Yendrembam (2021) Development and Quality Evaluation of low sugar RTS (ready to serve) beverage from mixed fruits and vegetables puree of Papaya (Carica papaya), Pineapple (Ananus comosus), Beetroot (Beta vulgaris) & Carrot (Daucus carota). [Student Project Report] (Submitted)

Nitha, M. A. (2021) Formulation of Value – Added Products from Buckwheat. [Student Project Report] (Submitted)

P

Parthi, Desai (2021) A Fibery coconut spread. [Student Project Report] (Submitted)

Pooja, S. T. (2021) Value Based Products from Mahua Flowers. [Student Project Report] (Submitted)

Prasansa, Rai (2021) Isolation and Characterization of Novel Bacteriophages against Food Borne Pathogens. [Student Project Report] (Submitted)

Pratiksha, Pravin Kotkar (2021) Development and study of Physico-chemical characteristics of Osmo-dried Pineapple chunks with no added sugar. [Student Project Report] (Submitted)

Pulkit, Tyagi (2021) Formulation of noodles from little millet and evaluation of its quality characteristics. [Student Project Report] (Submitted)

R

Radhika Hemant, Joshi (2021) Development and study of Physico-chemical characteristics of sapota nutri-powder. [Student Project Report] (Submitted)

Ramya, V. (2021) Preparation of shelf stable coffee extract. [Student Project Report] (Submitted)

S

Sagar Balaso, More (2021) Scale-up of Baker’s yeast. [Student Project Report] (Submitted)

Sahithi Priya, Madakasira (2021) Qualitative Evaluation of Commercially available Chilli Powders. [Student Project Report] (Submitted)

Salman, Al Farsi (2021) Studies and Seperation and Analysis of Curcuminoids from Crto by Flash Chromatography. [Student Project Report] (Submitted)

Sandeep, M. (2021) Studies on functional and biological properties of enzyme modified duck egg white hydrolysate. [Student Project Report] (Submitted)

Sarika, C. (2021) Estimation Of Synthetic Colors and Preservatives in RTS Beverages. [Student Project Report] (Submitted)

Sayeeswar, Anirutho. P. K. (2021) Freeze-Drying of Starter Cultures for Fermentation of Probiotic Dairy Product. [Student Project Report] (Submitted)

Shami, Dnyaneshwar Sawant (2021) A Molecular Level Understanding of the Lipid Composition of a Plant Lipase Enzyme. [Student Project Report] (Submitted)

Sheela, P. S. (2021) Replacement of table sugar in cookies with natural and artificial sweeteners. [Student Project Report] (Submitted)

Shikha, Shrivastava (2021) Identification and Characterization of Novel Transglycosylating Α-Glucosidase from Aspergillus Neoniger. [Student Project Report] (Submitted)

Shivangi, Verma (2021) Study on Traditional Food of India: Litti/Baati. [Student Project Report] (Submitted)

Shraddha, S. (2021) Quality and Nutritional Evaluation of Wheat Germ Based Noodles. [Student Project Report] (Submitted)

Siddesh, Odeyar K. (2021) Preparation and Characterization of Polylactic acid (PLA)/Cuminaldehyde blend flavoured films for Food Packaging Applications. [Student Project Report] (Submitted)

Siddharth, Choudhury (2021) Non-thermal Processing of Milk Using Ultraviolet Radiation. [Student Project Report] (Submitted)

Smriti Mahantesh, Ambadgatti (2021) Development and Nutritional Evaluation of Wheat Germ Based Ready To Cook/ Ready to Eat Products (Rtc/ Rte). [Student Project Report] (Submitted)

Sodinapalli Sai, Priyanka (2021) Standardization and quality evaluation of instant millet soup mix. [Student Project Report] (Submitted)

Soumya, Ranjan Sahu (2021) Effect on addition of oats and coconut residue on quality of Ragi Paddu. [Student Project Report] (Submitted)

Soumya, V Pundi (2021) Study on Black Tea Mouthfeel Properties by Sensory and Physico-Chemical Methods. [Student Project Report] (Submitted)

Subiya, Khan (2021) In-Silico Designing of Protein enriched with Essential Amino Acids. [Student Project Report] (Submitted)

Sushanth, R. (2021) Development of Biodegradable Cutlery Utilizing Milling By-Products. [Student Project Report] (Submitted)

Syed Shahid, Afridi (2021) Screening and identification of potential curry leaf bioactives against P-glycoprotein in cancer chemoresistance. [Student Project Report] (Submitted)

Syeda Fathima, Zahara (2021) Characterization of Ferulic Acid Esterase enzyme from different bacterial strains. [Student Project Report] (Submitted)

T

Tarannum, Shoyeb Shaikh (2021) Effect of Wheat Germ Fermentation Variables and Its Impact on the Adaptation of Immune System Functionality. [Student Project Report] (Submitted)

Telang Rohit, Kamalakar (2021) Thermal processing of the cabbage for enrichment of dietary bioactive compounds. [Student Project Report] (Submitted)

Thanuja, B. J. (2021) Effect of Bio-Formulations on Pyrethroid Residues in Apple. [Student Project Report] (Submitted)

V

Vaagdevi, B. R. (2021) Synthesis of Gold Nanoparticles for their Applications in Biosensors. [Student Project Report] (Submitted)

Vanjary, Jessica (2021) Development of Fortified Ready to Serve Fruit Juice Beverages With Vitamin C and Zinc. [Student Project Report] (Submitted)

Vibhuti, Mittal (2021) Development of Plant-based Milk by using Pearl Millet. [Student Project Report] (Submitted)

Y

Yagya, Saraswat (2021) A study on quality characteristics and anthocyanin content in black rice fortified wheat-based products. [Student Project Report] (Submitted)

Yashwini Keerthi, Mallemulla (2021) Quality Analysis of Commercially Available Turmeric Powder. [Student Project Report] (Submitted)