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Student Project Report

Aayushi, Singh (2022) Biotechnological Improvement of Bifidobacteria Fermented Milk Product. [Student Project Report] (Submitted)

Abha Vikas, V. (2022) Development of Methods for the Isolation and Charecterization of Policosanol from Natural Waxes. [Student Project Report] (Submitted)

Abhiram, S. (2022) Electrostatic-Based Edible Coating to Enhance the Shelf Life of Tomato. [Student Project Report] (Submitted)

Adarsh, Pandey (2022) Production of Bacterial Cellulose Using Acetobacter Xylinum. [Student Project Report] (Submitted)

Aditi, Rani (2022) Study of Physical, Chemical and Microbiological Parameters of Bottled Drinking Water of Mysore City. [Student Project Report] (Submitted)

Adnan Ahmed, Khan (2022) Storage Stability Study of Tender Coconut Water Concentrate Based Jam Spread. [Student Project Report] (Submitted)

Aghil Nazim, A. (2022) Effect of different cooking medium in retention of beta carotene in fortified rice. [Student Project Report] (Submitted)

Aishwarya Babasaheb, Pardhe (2022) Development of Orange Juice Concentrates with Reduced Acidity and Valorization of Orange Peel to Obtain Osmo- Dried Shreds and Nutri Powder. [Student Project Report] (Submitted)

Akilesh, N. (2022) Prostate Cancer Ameliorative Potential of Annona muricata (Graviola) Leaf Extract: An In-vitro Evaluation. [Student Project Report] (Submitted)

Aleena, Johny (2022) Stabilization and Analysis of Spice Flavorants in Food Products. [Student Project Report] (Submitted)

Alima, Khan (2022) Preparation and Characterization of Chicken Meat Cubes. [Student Project Report] (Submitted)

Amitha, C. S. (2022) Bacteriological Fermentation of Soya Milk by Bifidobacterium Breve and Checking Viability. [Student Project Report] (Submitted)

Amrutha, C. V. (2022) Modulation of Physical Stress-Induced Cognition Alteration by Probiotics. [Student Project Report] (Submitted)

Anagha, Sajeev (2022) Newer approaches for the Isolation of flavorants from Decalepis hamiltonii Wight & Arn. [Student Project Report] (Submitted)

Ananya, N. (2022) Extension of shelf life of green gram sprouts. [Student Project Report] (Submitted)

Anbumathi, P. (2022) Plant-Based Milk: Optimization of Processing Parameters to Enhance Nutritional Value. [Student Project Report] (Submitted)

Anitta, Jose (2022) Vanillic acid nanoformulation and its efficacy with HepG2 cells and in-vivo model. [Student Project Report] (Submitted)

Anjali, Palakkeel (2022) A study on the effect of puffing on functional and nutritional properties of buckwheat. [Student Project Report] (Submitted)

Anjitha, M. (2022) Preparation of enzyme modified egg white hydrolysate. [Student Project Report] (Submitted)

Anju Maria, Jose (2022) Development and Characterization of Antimicrobial Film by Cassava Starch and Cinnamon Essential Oil. [Student Project Report] (Submitted)

Anshika, Gupta (2022) N-Glycoprofiling Of Immunoglobulin and Lactoferrin from Camel Milk Using LC-MS/MS. [Student Project Report] (Submitted)

Anupriya, Ravindran (2022) Pterocarpus santalinus: A study on chemical composition, volatile oil, pigment isolation and antioxidant potential of its pigments. [Student Project Report] (Submitted)

Anusha, C. Kulkarni (2022) Effect of Incorporation of Inulin / Oligofructose on Stone Chakki Atta (Whole Wheat Flour) Dough Rheological Properties and Quality of Indian Flat Bread (Chapati). [Student Project Report] (Submitted)

Anusree, K. (2022) Stability of Oil or Water Soluble Nano-Encapsulated Betalain in Bakery Product. [Student Project Report] (Submitted)

Anuvarna, Prasad (2022) Millet Based Mexican Mint Enriched Sugar Free Muffins. [Student Project Report] (Submitted)

Aparna, K. Nath (2022) Detection of melamine by HPLC and the qualitative determination of other adulterants in milk powder. [Student Project Report] (Submitted)

Arijit, Ghosh (2022) Studies on Probiotic Attributes of Lactic Acid Bacteria. [Student Project Report] (Submitted)

Aruna, V. (2022) Evaluation of apocynin nano formulation for anti-obesity property in 3T3L-1 cell line. [Student Project Report] (Submitted)

Arunadoy, Chandra (2022) Molecular Studies on Traceability of Maize DNA in Processed Food. [Student Project Report] (Submitted)

Arushi, Rashi (2022) Shelf-Life Extension of Fresh Pineapples using Non-Thermal Treatments. [Student Project Report] (Submitted)

Ashish, B Patel (2022) Studies on Development and Quality Assesment of Raw Mango Beverage, Raw Mango Powder and Raw Mango Bar. [Student Project Report] (Submitted)

Ashwini, M. (2022) Studies on the microbial and chemical parameters of the Idli batter during storage. [Student Project Report] (Submitted)

Aswathy, A. K. (2022) Development of Microbial Consortia for Biogas Production. [Student Project Report] (Submitted)

Aswathy, V. V. (2022) A Study on the Effect of Germination on The Functional and Nutritional Properties of Buckwheat. [Student Project Report] (Submitted)

Austina, Ajith (2022) Development of Nutraceutical Kadhi Product. [Student Project Report] (Submitted)

Aysha Jinan, M. S. (2022) Development of Ready to Reconstitute Chocolate Drink Mix. [Student Project Report] (Submitted)

Ayusha, Shirke (2022) Role of Saccharomyces cerevisiae in modified semi-dry coffee fermentation and its Impact on Improving Coffee Quality. impact on improving coffee quality. [Student Project Report] (Submitted)

Bhagyasree, K. (2022) Assessing Physico-chemical Characterization and Oxidative Stability of Omega-3 Fatty Acid Rich Edible Oil Extracted: A Comparative Study on Cold Press vs Solvent Extracted. [Student Project Report] (Submitted)

Bhargav Nitin, Patil (2022) Osmotic infusion of Lactobacillus plantarum WCFS1 into papaya matrix:Optimization, Characterization and Survival studies. [Student Project Report] (Submitted)

Bittu, Meghwal (2022) Studies on the chemical parameters of the Dosa batter during storage. [Student Project Report] (Submitted)

Cerene, Raju (2022) Development and Characterization of a Coating Material with Zein Encapsulated Essential Oils having Insecticidal Activity Against Sitophilus Oryzae. [Student Project Report] (Submitted)

Charisma, Anantharaman (2022) Extraction of pigment from waste marigold flowers. [Student Project Report] (Submitted)

Chinglensana, Lourembam (2022) Development and quality evaluation of smoothie prepared from mixed fruits and vegetables of pineapple, papaya, carrot and banana. [Student Project Report] (Submitted)

Chinmayi, B. (2022) Comparative study on Cold Plasma Technology and Nanoparticle Coating for Shelf life Extension of Tomato. [Student Project Report] (Submitted)

Christeena, Tony K (2022) Studies on Preparation, Characterization of Essential Micronutrients. [Student Project Report] (Submitted)

Cinchana, S. (2022) Development of inulin / bio-calcium enriched bi-phasic gel systems: Structural characterization and their application as fat-replacer. [Student Project Report] (Submitted)

Darshana, S. (2022) Impact of UV Irradiation on Escherichia Coli Inactivation and Quality Evaluation in Cow Milk. [Student Project Report] (Submitted)

Deependra Singh, Rao (2022) Screening of Microbial Cultures for Fermentation of Tea. [Student Project Report] (Submitted)

Denila, Nixon (2022) Product Development in Instant Masala Tea. [Student Project Report] (Submitted)

Devi, M. (2022) Impact of phytochemical fumigants on the cuticular surface chemical secretion of three major stored product beetle pests. [Student Project Report] (Submitted)

Dharshini Devi, S. (2022) Efficacy of 280nm wavelength UV-C LEDs for the reduction of Listeria monocytogenes in Tender Coconut Water. [Student Project Report] (Submitted)

Dheeraj, Patkar (2022) Extraction of watermelon rind pectin and its effect on the growth of Limosilactobacillus fermentum. [Student Project Report] (Submitted)

Dipita, Roy (2022) Utilisation of agro-industrial waste for culturing of probiotic bacteria. [Student Project Report] (Submitted)

Divya Shree, V. (2022) N-glycoprofiling of sheep milk glycoproteins using RP-UHPLC MS/MS. [Student Project Report] (Submitted)

Fazlur Rehman, Mohd Naseem (2022) The Effects of Plant Derived CFTRI Compounds on the Expression of RANKL in PreOsteoblast. [Student Project Report] (Submitted)

Fidil Isham, M. P. (2022) Evaluation of Physico-Chemical (FSSRs) and Non-Enzymatic Antioxidants of Cumin & Fennel Seeds from Mysore. [Student Project Report] (Submitted)

Ganesh, Raosaheb Hon (2022) Development of spraying solution to extend the vase life of cut rose flowers. [Student Project Report] (Submitted)

Ganesh Santosh, Kahar (2022) Plant Extract Based Active Packaging for extension of shelf life of strawberries. [Student Project Report] (Submitted)

Gopika, G. (2022) Physico-chemical properties and sensory evaluation of cookies incorporated with native and nano-encapsulated curcumin. [Student Project Report] (Submitted)

Gopika, P. P. (2022) Understanding the role of non-enzymatically produced partially hydrolyzed guar gum and grape pomace in the development of synbiotic, low-fat ice creams. [Student Project Report] (Submitted)

Guhaprasad, S. (2022) Vegan milk-derived exosomes as a potential therapeutic approach targeting cancer progression. [Student Project Report] (Submitted)

Hajeera Sheeraz, Ahmed (2022) Development Of Antimicrobial Edible films using Psyllium husk and methyl cellulose incorporated with essential oil. [Student Project Report] (Submitted)

Harini, M. E. (2022) Isolation and Characterization of Punarnavine from the root of Boerhavia diffusa and its effect on Anti-glycation. [Student Project Report] (Submitted)

Harshitha, H. (2022) Effect of Bran Removal on Nutritional and Nutraceutical Properties. [Student Project Report] (Submitted)

Harshitha, M.D. (2022) Effect of physicochemical parameters on Pectinase production by Marine Bacteria. [Student Project Report] (Submitted)

Hiral Rajesh, Shetiya (2022) Effect of drying techniques on quality of honey/pulped natural coffee process. [Student Project Report] (Submitted)

Indulekha, Bhaskaran (2022) Changes in the Physio-Chemical Properties of Foxtail Millet on Degree of Polishing. [Student Project Report] (Submitted)

Ishank Kaverappa, M. A. (2022) Optimization of Substrate and Characterization of Traditional Fruit Wine. [Student Project Report] (Submitted)

Jagirdar Marguburraheman A, Majeed Sayed (2022) Studies on Modified Atmosphere Packaging Of Idli Batter. [Student Project Report] (Submitted)

Jasni, J. S. (2022) Kaempferia parviflora: A study on chemical composition, volatile oil, isolation of bioactives, and its antioxidant potential. [Student Project Report] (Submitted)

Jayalakshmi, B. (2022) Recombinant Cloning, Expression, and Purification of Covid-19 Mpro. [Student Project Report] (Submitted)

Jiya Anna, Salus (2022) Preparation and Characterization of Maillard Conjugate. [Student Project Report] (Submitted)

Jomol, M Joy (2022) Studies on extrusion cooking characteristics of little millet. [Student Project Report] (Submitted)

Judy Nishel, A. (2022) Instant Vegetable Biryani Mix – as a value added convenience formulation. [Student Project Report] (Submitted)

Kahak, Jaiswal (2022) “Effect of Degree of Polishing on Physico-chemical Properties of Kodo Millet. [Student Project Report] (Submitted)

Karthik, M. (2022) High cell density cultivation of probiotic strains. [Student Project Report] (Submitted)

Kaushiki Harish, Barhanpurkar (2022) Mucilage based nanoparticle fabrication loaded with zeaxanthin and Characterization. [Student Project Report] (Submitted)

Kavin, P. (2022) Evaluation of synergetic Ethnopharmacological potential of Triphala and Mushroom. [Student Project Report] (Submitted)

Keshava, C. N. (2022) Dietary Modulation of O-GlcNAcylation in Adipose Tissue. [Student Project Report] (Submitted)

Ketki, S. Bapardekar (2022) Development of microbial insecticides for stored grain infestation. [Student Project Report] (Submitted)

Kiruthika, S. (2022) Cereal Based Fermented Beverages. [Student Project Report] (Submitted)

Koushik, K. and Mahesh Kumar, D. (2022) Novel Functional Cream for Bakery Applications. [Student Project Report] (Submitted)

Lahari, A. M. (2022) Evaluation of protective activity of thymoquinone on rotenone induced developmental toxicity in Drosophila melanogaster. [Student Project Report] (Submitted)

Lavkush, Verma (2022) Studies on anaerobic fermentation of agro industrial residue for biomethane production. [Student Project Report] (Submitted)

Madiha Anjum, J. K. (2022) Nutritional and nutraceutical composition of post- harvest waste from selected cruciferous vegetables. [Student Project Report] (Submitted)

Mahalakshmi, A. (2022) Development of Protein Enriched Fruit-Based Products. [Student Project Report] (Submitted)

Mahenoor, Siddiqui (2022) Profilling of Enzymes in Biogas Production. [Student Project Report] (Submitted)

Maheshwari, C. P. (2022) Role of Phytochemicals on Gut Microbiome Diversity of Selected Stored Grain Pest. [Student Project Report] (Submitted)

Mamatha, T. S. (2022) Enumeration of gut microbes in in-vitro studies for growth on specific substrate. [Student Project Report] (Submitted)

Mansi, Ojha (2022) Assessment of ISSR based molecular diversity of Turmeric (Curcuma Longa L.) accessions and their Invitro studies on endophyte and pathogen interactions. [Student Project Report] (Submitted)

Mariya, George (2022) Characterization of fermented rice substrate for the production of biotechnologically important product. [Student Project Report] (Submitted)

Mariya Jones, M. (2022) Kiwi Fruit Based Ice Cream Formulation and Its Value Addition with Coconut Milk Exosomes. [Student Project Report] (Submitted)

Mariyam, Farooqui (2022) Development and quality evaluation of restructured carrot gummies and RTD beverage with no added sugar. [Student Project Report] (Submitted)

Megha, Chaturvedi (2022) Characterization of Anthocyanins from Purple Yam (Dioscorea alata. L) and its Stability Studies. [Student Project Report] (Submitted)

Megha, Govindan (2022) Preparation and Quality Evaluation of Stable Intermediate Moisture, Dried and Osmo-Dried Food Products from Radish (Raphanus sativus). [Student Project Report] (Submitted)

Megha, Gupta (2022) Investigations on Pigment Characterization and Bioactives Of Clitoria Ternatea L. Flowers and Development of Floral-Extract Based Formulation. [Student Project Report] (Submitted)

Meghana, K. Varghese (2022) Quality Analysis of Commercial Butter. [Student Project Report] (Submitted)

Mekhasree, S. (2022) Curcuma caesia: A study on chemical composition, volatile oil and antioxidant potential of its oleoresin. [Student Project Report] (Submitted)

Miheer Nitin, Ahirao (2022) Development and Quality evaluation of Jackfruit RTS beverage with No Added Sugar and Preservatives. [Student Project Report] (Submitted)

Mitesh Nandraj, Baisane (2022) Development of Time Temperature Indicator (TTI) to identify freshness/spoilage of packed idli batter. [Student Project Report] (Submitted)

Mogal, Farnaaz (2022) DNA based methods for the detection of sunflower (Helianthus Annuus) in processed foods. [Student Project Report] (Submitted)

Mohammad, Faiz (2022) Quality evaluation of protein-rich beverage mix from silkworm pupae. [Student Project Report] (Submitted)

Mohankumari, H.P. (2022) Characterization of cowpea starch. [Student Project Report] (Submitted)

Mr, Vijay (2022) Extraction and purification of proteolytic enzyme papain from unripe Carica Papaya latex. [Student Project Report] (Submitted)

Ms, Mamata (2022) Studies on Influence of Biotic Nanoparticles on Chilli Callus Culture Bioactives. [Student Project Report] (Submitted)

Ms, Neha (2022) Extraction, Characterization and Functional Properties of Dietary Fibre from Banana Inflorescence. [Student Project Report] (Submitted)

Ms, Nikita (2022) Development of Nutrient Rich Jelly from Nannari Extract. [Student Project Report] (Submitted)

Ms, Shrinidhi (2022) Development Of Antimicrobial Edible Films Of Pectin And Carrageenan Incorporated With Silver Np’s For Active Food Packaging. [Student Project Report] (Submitted)

Ms, Tabassum (2022) ―Development of Antimicrobial Edible films of Tragacanth Gum incorporated with CEO For Active Food Packaging. [Student Project Report] (Submitted)

Ms., Jisana (2022) Development of Graphene Oxide Reinforced Polylactic Acid Nanocomposite Films for Food Packaging. [Student Project Report] (Submitted)

Muhammed Uvais, V. C. (2022) Studies on the frying quality of medium chain triglycerides blended virgin coconut oil. [Student Project Report] (Submitted)

Nandini, K. L. (2022) Efficacy of natural ingredients formulations on microbial load and chlorpyrifos residue on grapes surface. [Student Project Report] (Submitted)

Nanditha, H. S. (2022) Polysaccharides from Lesser Known Sources in Food Application. [Student Project Report] (Submitted)

Navya Shree, Sangam (2022) Production of dahi with the supplementation of beetroot juice. [Student Project Report] (Submitted)

Nethravathy, N. Murthy (2022) Inhibitor Selectivity of Bioactive Compounds towards Food Pathogenic Bacteria. [Student Project Report] (Submitted)

Nibedita, Priyadarsani Jena (2022) Inhibition of Protein Oxidation by Bacterial Pigments Produced by Act104 (Kocuria Flava). [Student Project Report] (Submitted)

Nileena, Shimmichan (2022) Shelf-life extension of ready-to-eat Fish Tawa fry. [Student Project Report] (Submitted)

Nima, A.S. (2022) Studies on Antimicrobial peptides from Bacillus sp. [Student Project Report] (Submitted)

Nirmiti, Etambe (2022) Effect of starch hydrolysis on the bioaccessibility of iron and zinc in slowly digestible legumes. [Student Project Report] (Submitted)

Nisha Kashyap, M. (2022) Protective Effects of Diindolylmethane (DIM)-Enriched Diet Against Doxorubicin-Induced Cardiotoxicity in Mice by Modulating Redox-Balance. [Student Project Report] (Submitted)

Nissy, James (2022) Biological Activities and Shelf Life Study of Curcumin Incorporated in Rice. [Student Project Report] (Submitted)

Nithin, B. R. (2022) Preparation of Antioxidant Rich Pomegranate peel Powder Incorporated Pasta Products. [Student Project Report] (Submitted)

Niveditha, H.D. (2022) Evaluation of micronutrients enriched in convenience food products during storage. [Student Project Report] (Submitted)

Nongmaithem Seema, Chanu (2022) Development and Quality Evaluation of Ready-to-Cook Black Rice Upma. [Student Project Report] (Submitted)

Omkar, M. K . (2022) Optimization of gaba production conditions of lactic acid bacteria using millets as substrates. [Student Project Report] (Submitted)

Pallavi, S. (2022) Microbial analysis of silkworm pupae Product (mayonnaise and pickle. [Student Project Report] (Submitted)

Pansare Vedant, Chhagan (2022) Development of Formulation for Instant Masala Tea Premix. [Student Project Report] (Submitted)

Pavithra, N. (2022) Preparation, Purification and Characterisation of Oligosaccharides derived from Laminarin. [Student Project Report] (Submitted)

Pavithra, P. (2022) Production of hydrolytic enzymes from Bacillus subtilis CAM21 and its application in extraction of proteins from copra meal. [Student Project Report] (Submitted)

Pooja, M. (2022) Molecular Mechanism of Hydroxypropyl-Β-Cyclodextrin (Hpbcd) Incorporated Wheat Flour Dough and Bread. [Student Project Report] (Submitted)

Pooja, N. (2022) Modulation of cold stress-induced cognition alteration by probiotics. [Student Project Report] (Submitted)

Pooja, Sanjay Ghuge (2022) Metabolomic and photosystem II analysis of PUFA accumulation in microalgae supplemented with phytohormones. [Student Project Report] (Submitted)

Prasanna Kumari, N. (2022) Identification, Extraction, and Evaluation of Bioactives from Nutmeg (Myristica fragrans) for the Prevention of NAFLD. [Student Project Report] (Submitted)

Prashik, S Chavan (2022) In silico Evaluation of Dietary Spice Bioactives as Key Epigenetic Modulators. [Student Project Report] (Submitted)

Pratiksha, R Subbumane (2022) Immobilization of FTase enzyme for the Production of FOS. [Student Project Report] (Submitted)

Preethi, B. R. (2022) Determining The Insecticidal Properties of Biopesticide on Stored Product Pest and Its Effects on Grains. [Student Project Report] (Submitted)

Priya Ramnath, Rahane (2022) Studying the Global Methylation and Global Acetylation changes in Type II diabetes. [Student Project Report] (Submitted)

Puja, Singh (2022) Preparation, Nutritional Evaluation & Characterization of Moringa leaf & Seed Grits. [Student Project Report] (Submitted)

Rachana, S. P. (2022) Evaluation and Efficacy of Bioactives from Tinospora Cordifolia for the Prevention of Nafld. [Student Project Report] (Submitted)

Rahul Kumar, Rawal (2022) Establishment of in-vitro callus culture in Capsicum annuum and Curcuma longa. [Student Project Report] (Submitted)

Rajashree, G. (2022) Quality Characteristics Of Milled By-Products of Mung Bean. [Student Project Report] (Submitted)

Rajni, Kumari (2022) Fabrication of mycelium-based composite from raw Jackfruit skin waste for the application of food packaging material. [Student Project Report] (Submitted)

Raksha, A. (2022) Extraction and Characterization of Bio-Actives from Allspice (Pimenta Dioica L.) Leaves: Antioxidant and Antimicrobial Properties. [Student Project Report] (Submitted)

Rakshitha, R. Gowda (2022) Biochemical characterization of Picrorhiza kurroa plant root and nanoformulation of apocynin. [Student Project Report] (Submitted)

Ramkumar, K. (2022) Monitoring of pyrethroid residues in selected pulses and their stability and decontamination studies in red gram. [Student Project Report] (Submitted)

Ramya, M. G. (2022) Effect of bran removal on nutritional and nutraceutical properties of little millet. [Student Project Report] (Submitted)

Raneswari, Maibam (2022) Development of alcoholic beverage from Tulsi herbs. [Student Project Report] (Submitted)

Rangoli Anand, Dhatrak (2022) Cloning And Expression Of Subtilosin A From Bacillus Subtilis In E. Coli. [Student Project Report] (Submitted)

Rani, Sahu (2022) Isolation and Biochemical Characterization of Listeria Species from Meat Samples. [Student Project Report] (Submitted)

Rebecca, Miranda (2022) Optimization of chemical pretreatment for hexane- crude soybean miscella. [Student Project Report] (Submitted)

Rithwick Surya, L. (2022) Study on analysis of plant-derived fat-soluble bioactives and development of functional food product targeting obesity. [Student Project Report] (Submitted)

Roopa, T. M. (2022) Overexpression and purification of recombinant gene from food borne pathogen Staphylococcus aureus. [Student Project Report] (Submitted)

Sahana, Yaragatti (2022) Development of waffle and wafers by utilizing pineapple pomace as a functional ingredient. [Student Project Report] (Submitted)

Sandra, J. V. (2022) Effect of Maternal Oxidized Fat and Probiotic Consumption in Neonatal Brain Inflammation. [Student Project Report] (Submitted)

Sangeetha, D. (2022) A study on the effect of processing on bioaccessibility of minerals in pseudocereal based products. [Student Project Report] (Submitted)

Sanjana, Singh (2022) Preparation of Osmo-Dried Product of Desire Water Activity from Ripe Tomatoes its Application in Preparation of Jam. [Student Project Report] (Submitted)

Sanjana Sunil, Sonawane (2022) Profiling of Tea Catechins and Evaluation of Their Derivatives for Antimicrobial Properties. [Student Project Report] (Submitted)

Sankar, M. (2022) Characterization of bioactive compounds and antioxidant composition in the tamarillo pomace, pulp and products. [Student Project Report] (Submitted)

Sapna, Nandikol (2022) Studies on Stability of Buns with Natural Preservatives. [Student Project Report] (Submitted)

Senna, J. Kurian (2022) Development of regenerated chitin and cellulose reinforced sodium alginate-carrageenan biocomposite films for food packaging applications. [Student Project Report] (Submitted)

Shahjad, Habib (2022) Development and Extension of Shelf-Stable Ready-To-Eat Chicken Biryani. [Student Project Report] (Submitted)

Shamanth, D. H. (2022) Anti-cancerous effect and phytochemical profiling of curry leaves (Murraya koenigii). [Student Project Report] (Submitted)

Shamil, Salim (2022) Analysis of HMF in Honey by using HPLC. [Student Project Report] (Submitted)

Shapna Priya, N. (2022) Extraction and quantification of Glutamic Acid from Corynebacterium glutamicum. [Student Project Report] (Submitted)

Sharadhi, Krishnan (2022) Milk-derived exosome-encapsulated Curcumin targeting Prostate Cancer. [Student Project Report] (Submitted)

Sharma, Valavan. E (2022) Characteristics of Pearl Millet Starch. [Student Project Report] (Submitted)

Sharon, Cherian (2022) Degradation of selected organophosphate pesticides upon germination of red gram. [Student Project Report] (Submitted)

Shashank, D. N. (2022) Effect of quercetin on SREBP signalling in human hepatic stellate cells. [Student Project Report] (Submitted)

Sherin, Reshma L. (2022) Cloning and Over Expression of Recombinant Gene from the Food-Borne Pathogen, Listeria Monocytogenes. [Student Project Report] (Submitted)

Shifana, N.K. (2022) Studies on the application of processed Curry leaves in food products. [Student Project Report] (Submitted)

Shilpa, N. (2022) Biopreservatives for Fruits and Vegetables. [Student Project Report] (Submitted)

Shivani, B. (2022) In vitro evaluation of Eleusine coracana (Finger millet) milk derived exosomes: Emphasis towards its anti-cancer activity. [Student Project Report] (Submitted)

Shobitha, A. S. (2022) Study on effect of rice variety, process optimization and quality evaluation of ready to cook - Kadubu. [Student Project Report] (Submitted)

Shreeraj Ashwin, Tumbde (2022) Development of Fortified Coffee Leaf Beverage: Physico-Chemical, Sensory, and Shelf Life Studies. [Student Project Report] (Submitted)

Shreya, Thampikutty (2022) Estimation of dust, heavy metals and pesticide residue contaminants on the fresh food collected at Mysuru. [Student Project Report] (Submitted)

Shruti, Vasudevan (2022) Preparation and Characterization of Yoghurt-Like Probiotic Egg Product. [Student Project Report] (Submitted)

Shubha, M.B. (2022) Evaluation of antidepressant activity of piperine nanoemulsion in LPS induced model in mice. [Student Project Report] (Submitted)

Shubham, Kumar (2022) Regulatory Quality and Safety Aspects of Selected Cereals and Pulses. [Student Project Report] (Submitted)

Shubhangi, N. Makade (2022) Molecular and Biochemical Characterization of Fungal Isolates. [Student Project Report] (Submitted)

Shweta, Patel (2022) Development of Extruded Snack from Kodo Based Composite Flours and Study of Their Functional Properties. [Student Project Report] (Submitted)

Siddharth, K. (2022) Study on Efficiency of Ceramic Membrane in Degumming of Soybean Oil. [Student Project Report] (Submitted)

Sivathasan, Subangi (2022) Development and characterization of nano formulation of vanillic acid and its efficacy by in vitro studies with 3T3-L1 cell line. [Student Project Report] (Submitted)

Smita, Maurya (2022) Development of Protein Enriched Probiotic Beverage. [Student Project Report] (Submitted)

Sneha, Kumari (2022) Cloning and Expression of Smc From Bifidobacterium Longum. [Student Project Report] (Submitted)

Sneha, Maria (2022) Development of Methylcellulose-Graphene Oxide Nanocomposite Films For Food Packaging. [Student Project Report] (Submitted)

Sneha, S. (2022) The Effect of Rice Bran And Wheat Bran Incorporation on the Rheological, Physical and Sensory Quality Characteristics of Wheat Bun. [Student Project Report] (Submitted)

Sneha, Varghese (2022) Development and extension of shelf stable ready-to-eat Kerala Malabar fish curry. [Student Project Report] (Submitted)

Sneha Elizabeth, Mary (2022) Development of flexible zein films functionalized with copper particles for food packaging applications. [Student Project Report] (Submitted)

Snehlata, Vishwakarma (2022) Potentiation of glucose-stimulated insulin secretion from pancreatic β-cells by dietary food molecule. [Student Project Report] (Submitted)

Sona, Shanavas (2022) Bioaccessibility of Iron and Beta Carotene in Fortified Rice. [Student Project Report] (Submitted)

Sonam, Kumari (2022) Preparation Of Essential Oils and Phytochemical Volatiles Based Nanoemulsion Formulations and Evaluation of Fumigant Toxicity Against Pulse and Grain Beetle Pests. [Student Project Report] (Submitted)

Sooraj, R. (2022) Expression and Lipid Profile Of Putative Lipase Gene in (Lipic-001) E.Coli. [Student Project Report] (Submitted)

Sourav, B.G. (2022) Extraction, Characterization and Value Addition of Polysaccharides from Jack Fruit Waste. [Student Project Report] (Submitted)

Sowmiya, R. (2022) Evaluation of Hypoglycemic Effect of Nutraceutical Effect of Compound In Vitro. [Student Project Report] (Submitted)

Sowndarya, M. (2022) Formulation and standardization of agar-based jelly candy with wheat grass extract. [Student Project Report] (Submitted)

Spoorthy, R. (2022) Evaluation of prophylactic solutions for stored grain pests. [Student Project Report] (Submitted)

Sreelakshmi, R. (2022) Preparation of Clove Oil Nanoemulsion and Study of it’s Application. [Student Project Report] (Submitted)

Sreelakshmi, V. S. (2022) Evaluation and analysis of annatto extract for tocotrienols. [Student Project Report] (Submitted)

Subha, Lakshmi (2022) Silibinin treatment downregulated α-SMA and TNF-α expression in LPS-stimulated human hepatic stellate cells. [Student Project Report] (Submitted)

Suhana, Rosmi (2022) Studies on pasta products from Jackfruit and Tapioca flour. [Student Project Report] (Submitted)

Sukriti, Narendra Singh (2022) Evaluation of Edible Nano vesicles for Bioavailable Curcumin. [Student Project Report] (Submitted)

Sumant, Kumar (2022) Studies on insecticidal property of some aromatic plant extracts and their formulation against few stored product insect pests. [Student Project Report] (Submitted)

Sunilrao, Kulkarni Vishal (2022) Development 3d Printed Burger Patty. [Student Project Report] (Submitted)

Supriya, Soni (2022) Studies on xylitol fermentation of select agro-industrial residue. [Student Project Report] (Submitted)

Suriya, P. (2022) Synthesis of Clove oil Nanoparticle and its potential effect on cellular marker's of Alzheimer Disease. [Student Project Report] (Submitted)

Suriya Priya, V. (2022) Studies on Honey Adulteration Validation of EA-IRMS and LC-IRMS. [Student Project Report] (Submitted)

Swetha, R. (2022) Substrate Optimization for Wine Production using Lactic Cultures. [Student Project Report] (Submitted)

Tanushree, Nehta (2022) Development of Polylactic Acid-Zinc Oxide Nanocomposite Films for Active Food Packaging. [Student Project Report] (Submitted)

Tanya, Baby (2022) Effect of processing of rice on quality of unniyappam. [Student Project Report] (Submitted)

Tejaswini, K. P. (2022) Quality Analysis of Commercial Paneer. [Student Project Report] (Submitted)

Tenishwori, Akoijam (2022) Utilization of Mango Kernel Fat for Development of Crunchy Snack Food. [Student Project Report] (Submitted)

Thaniya, N (2022) Development of Pectin-Based Antibacterial Films Induced with Bacterial Cellulose-Cuo Nanofillers for Food Packaging Applications. [Student Project Report] (Submitted)

Thashrifa, M. A. (2022) Valorization of legume byproduct: Evaluation of chemical, nutritional profile and functional characterization. [Student Project Report] (Submitted)

Thiviya Priyaa, P. (2022) Effect of processed buckwheat groats on the nutrient contents and quality characteristics of Belgian waffles. [Student Project Report] (Submitted)

Thrideep, T Nair (2022) Development and Analysis of Regenerated Cellulose-Alkali Lignin Biocomposite Films For Food Packaging Applications. [Student Project Report] (Submitted)

Tongbram Naocha, Singh (2022) Utilization of Bread Waste in Bakery Products. [Student Project Report] (Submitted)

Tripti, Yadav (2022) Optimization of Process for Development of a Novel Food Product using Buckwheat. [Student Project Report] (Submitted)

Vaishnavi, Hase (2022) Anti-senescence Property from Various Extracts of Vitex negundo (L.) Leaves. [Student Project Report] (Submitted)

Varsha, Mohan (2022) Antifungal potential of bioactives against stored grain fungi and their impact on aflatoxin production. [Student Project Report] (Submitted)

Varsha Satish, P. (2022) Effect of low molecular weight chitosan on the transgenic Drosophila model of Parkinson's disease. [Student Project Report] (Submitted)

Vasthavika, E. V. (2022) Antifungal Activity Of Monascus Purpureus Cfr410-11 Strain. [Student Project Report] (Submitted)

Veena, Swathy (2022) Lemongrass Flavoured Taro Added Coconut Butter Cookies. [Student Project Report] (Submitted)

Vijay Shankar, K. (2022) Molecular Cloning of Putative Plant Lipase Gene (Lipic�002) in Escherichia Coli. [Student Project Report] (Submitted)

Vikash, Parte (2022) Shelf life improvement of Idli/dosa batter. [Student Project Report] (Submitted)

Yashaswinin, M. (2022) Isolation of ferulic acid esterase producing lactic acid bacteria from fermented finger millets and optimization of enzyme production condition. [Student Project Report] (Submitted)

Yashwanth, K. S. (2022) Extraction ,Characterization, and In-vitro prebiotic activities of Arabinoxylan from Wheat bran. [Student Project Report] (Submitted)

Yogananda, C. (2022) Standardization and optimization of fermentation process of idli batter. [Student Project Report] (Submitted)

Yuvan Pinkcas, J. (2022) Studies on the Anti-Dyslipidemic Activity of Selected Spice Fixed Oils in C57bl/6 Mice. [Student Project Report] (Submitted)