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Student Project Report

Aaliya, Naaz (2023) Identification and characterization of yeast from naturally fermented curd for its probiotic properties. [Student Project Report] (Submitted)

Aarti Vikas, Patil (2023) Development of low sugar fruit bars and evaluation of their quality characteristics. [Student Project Report] (Submitted)

Aastha, Paliwal (2023) Formulation, characterization and quality evaluation of a millet based probiotic drink. [Student Project Report] (Submitted)

Abdul Aziz, Kirani (2023) Development of processed products from dragon fruit. [Student Project Report] (Submitted)

Abhirami Kumar, R (2023) Development and characterization of coconut shell powder and Areca leaf sheath reingorced PLA/PBAT biocomposites. [Student Project Report] (Submitted)

Abinaya, V (2023) Investigation of fumigant toxicity of selected gases and phytochemicals against Sitophilus Oryzae. [Student Project Report] (Submitted)

Abirami, R (2023) Basic molecular techniques. [Student Project Report] (Submitted)

Aditi, Jamwante (2023) Overexpression and purification of DNA repair protein from food-borne pathogen Listeria Monocytogenes. [Student Project Report] (Submitted)

Aditi Ganesh, Zodge (2023) Development of carrot blended beverages and evaluation of quality characteristics. [Student Project Report] (Submitted)

Ahana Nazar, P (2023) Effect of organic acids on rheological and physico-chemical properties of wheat flour and bread. [Student Project Report] (Submitted)

Akankhya, Patro (2023) A characterization of triacylglycerol isomers in plant-based oils. [Student Project Report] (Submitted)

Akansha, Bhandari (2023) Phytochemical characterization of lipids from Rivina humilis L. plant parts. [Student Project Report] (Submitted)

Alfiya, Nizar (2023) Profiling of virgin coconut oil by H NMR spectroscopy. [Student Project Report] (Submitted)

Alisha, Mohamed (2023) Effect of multipin cold plasma treatment on the quality parameters of ragi flour. [Student Project Report] (Submitted)

Amalendu, R (2023) Preparation and characterisation of chapatti from bajra flour enriched with Phylanthus niruri. [Student Project Report] (Submitted)

Aman, Kumar (2023) Development and characterization of banana fiber-based multi-functional acrogels incorporated with amine-functionalized graphene and alkali lignin for food packaging applications. [Student Project Report] (Submitted)

Amithy, Krishna (2023) Preparation and characterization of carrageenan / HPMC / Gum arabic based nano composite films incorporated with biosynthesized silver nano particles using Asparagus Racemous for active food packaging application. [Student Project Report] (Submitted)

Amogh, B. M. (2023) Geneexp Pred Server (E.coli). [Student Project Report] (Submitted)

Anakha, Aneesh (2023) Analysis and quality evaluation of millet beverage with spice bioactive components. [Student Project Report] (Submitted)

Ananya, A. V (2023) Preparation of idli and its optimization studies. [Student Project Report] (Submitted)

Anitha Tendulkar, C. M (2023) Development of gluten-free waffles. [Student Project Report] (Submitted)

Anjali, M. (2023) Valorization of okara waste into value added food ingredients. [Student Project Report] (Submitted)

Anjali, Singh (2023) Studies on valorization of agro-industrial residue to food and fuel-grade products. [Student Project Report] (Submitted)

Ankesh Rishikesh, Pathak (2023) Effect of germination on the nutritional and neutraceutical properties of brown top millet. [Student Project Report] (Submitted)

Ankita, Das (2023) Studies on millet sour dough starter cultures. [Student Project Report] (Submitted)

Ankita, Lama (2023) Mitigation of aflatoxin - producing fungal strains using essential oils. [Student Project Report] (Submitted)

Ankita, Lama (2023) Mitigation of aflatoxin - producing fungal strains using essential oils. [Student Project Report] (Submitted)

Ankith, J (2023) Geneexp Pred Server (Yeast). [Student Project Report] (Submitted)

Anmol, Singal (2023) Evaluation of bakery product using bioactives from pomegranate. [Student Project Report] (Submitted)

Anna, Sinil (2023) Formulation of a sponge cake with modulated starch hydrolysis and its characterization. [Student Project Report] (Submitted)

Anubha, Shrivastava (2023) Preliminary characterization of endophytic rhizobacteria and their functionality for plant growth promotion. [Student Project Report] (Submitted)

Aprajita, Bhagat (2023) Pretreatment for the extraction of bioactive sugars from spent coffee grounds. [Student Project Report] (Submitted)

Arsha, Ramanan (2023) Development and evaluation of lactic acid bacteria in millet product. [Student Project Report] (Submitted)

Ashley, Thomas (2023) Development of a fibre rich energy bar for ameliorating constipation. [Student Project Report] (Submitted)

Ashvi, Poulose (2023) Studies on the sensory properties of wine produced from UV-C treated grape juice using E-nose and E-tongue. [Student Project Report] (Submitted)

Aswathy, Mani (2023) Modulation in the nutritional characterization and biofunctional properties during bioprocessing of pulses. [Student Project Report] (Submitted)

Aswin Bhaskar, T. (2023) Modification of wheat starch using different milling techniques and its impact in cookies preparation. [Student Project Report] (Submitted)

Athira Vasudevan, M.V (2023) Extraction and characterization of Talaromyces purpureogenus CFRM-02 pigments. [Student Project Report] (Submitted)

Atul, S (2023) Modification of wheat starch by using different milling techniques and its impact in bread preparation. [Student Project Report] (Submitted)

Ayush, Bokhad (2023) Extraction, characterization and fermentative hydrolysis of fucoidan from brown algae (Sargassum Spp.). [Student Project Report] (Submitted)

Basavaraja, B. A (2023) Effect of blending milk and dairy compound chocolates on textural and sensory qualities. [Student Project Report] (Submitted)

Basi Priyanshi, A (2023) Recent advances in post-harvest technologies of Abelomoschus esculentus. [Student Project Report] (Submitted)

Bawin, V (2023) In-vitro screening of probiotic properties of lactic acid bacteria isolated from fermented dosa batter. [Student Project Report] (Submitted)

Bhagyalakshmi, S (2023) Analysis and evaluation of processed avocado beverage for bioactive ingredients. [Student Project Report] (Submitted)

Bharath, J (2023) Development of gluten free products using sourdough technology. [Student Project Report] (Submitted)

Bhargava, Dantapur (2023) Research and development in food Instrumentation. [Student Project Report] (Submitted)

Bhoomika, B. M (2023) Standardization and development of low sugar fruit leathers. [Student Project Report] (Submitted)

Boomika, N (2023) Improvement of bifido enriched curd using lactic acid bacteria. [Student Project Report] (Submitted)

Brunda, H. P (2023) Method validation for the simultaneous determination of selected acaricides in sugarcane, cane sugar and chili from South Karnataka. [Student Project Report] (Submitted)

Calvin, Gomes (2023) Characterization of dietary fiber from banana inflorescence: phytochemical composition, functional properties and prebiotic potential. [Student Project Report] (Submitted)

Chandana, S. V. (2023) Effect of processing on nutritional, functional and nutraceutical properties of barnyard millet. [Student Project Report] (Submitted)

Chaya, K (2023) Identification, extraction and evaluation of bioactives from Kalamegha (Andrographis paniculata) for prevention NAFLD. [Student Project Report] (Submitted)

Chethan Maiya, U. (2023) The effect of process conditions on the extraction of proteins from moringa sp. seeds. [Student Project Report] (Submitted)

Chethana, Mangatt (2023) Analysis and evaluation of spice based beverage by sophisticated instrumental methods. [Student Project Report] (Submitted)

Chintu Naik, K (2023) Quantification of colours, preservatives, and sweetners in RTS fruit beverages; method accuracy and precision. [Student Project Report] (Submitted)

Chirayu, Kadurkar (2023) Study of bio-accessibility of beta-carotene in fortified rice. [Student Project Report] (Submitted)

Deepa, Devaragudda (2023) Regulatory quality and safety aspects of jaggery. [Student Project Report] (Submitted)

Devyani, Wasnik (2023) Validating inhibition of recombinant COVID-19 MPRO by a food-based small molecule. [Student Project Report] (Submitted)

Diptimayee, Pani (2023) A study on quality parameters of tea sold in and around Mysore district. [Student Project Report] (Submitted)

Disha, Pandhare (2023) Smart packaging of chicken meat. [Student Project Report] (Submitted)

Divya Rao, K. (2023) Studies on minor millet-based dosa batter. [Student Project Report] (Submitted)

Divyabharathi, R. (2023) Molecular biology techniques. [Student Project Report] (Submitted)

Diyaanesh, A (2023) Production of non-alcoholic beer using Non-saccharomyces yeast. [Student Project Report] (Submitted)

Dnyaneshwari Suresh, Bhavate (2023) Study on molecular traceability of pumpkin seeds. [Student Project Report] (Submitted)

Dolly, Sahu (2023) Preparation and characterization of egg white-millet hydrolysate using Lactobacillus plantarum. [Student Project Report] (Submitted)

Dona, Jude (2023) Development and quality evaluation of rice analogues from wheat and black rice. [Student Project Report] (Submitted)

Drishya, K (2023) Studies on prebiotic preparation by using different fractions of barnyard millet. [Student Project Report] (Submitted)

Ekta, Jha (2023) Preparation and characterization of goat meat-millet hydrolysate using Lactobacillus casei. [Student Project Report] (Submitted)

Elna Mary, Yesudas (2023) Aroma and taste profiling of different varieties of mango using e-nose and e-tongue. [Student Project Report] (Submitted)

Fathima, H (2023) Development of novel sugarcane products. [Student Project Report] (Submitted)

Fathima Marsath, M. M (2023) Study on molecular traceability of chia and flax seeds. [Student Project Report] (Submitted)

Gauri Atul, Wani (2023) Starter culture properties of lactobacillus fermentum. [Student Project Report] (Submitted)

Geeta, Soren (2023) Evaluation of food additives and preservatives in pickles and sauces. [Student Project Report] (Submitted)

Gnana Dharshini, S (2023) Production of bacterial cellulose using mutant Acetobacter xylinum. [Student Project Report] (Submitted)

Gopika, M. (2023) Effect of nixtamalization on the flour properties of pearl millet. [Student Project Report] (Submitted)

Gopika Rajendran, Nair (2023) Physico-chemical storage and sensory studies of pineapple, grape and beetroot pomace beverage fermented with mixed probiotics. [Student Project Report] (Submitted)

Guru Vishwas, S (2023) Development and characterization of egg white-millet hydrolysate using Lactobacillus Casei. [Student Project Report] (Submitted)

Haribaskar, V. (2023) Biochemical evaluation of spice fixed oil nano emulsion in brain tissue of c57bl/6 mice. [Student Project Report] (Submitted)

Harshita, S (2023) Food-derived exosomes mediated delivery of curcumin analogue in cisplatin-resisant ovarian cancer cells. [Student Project Report] (Submitted)

Harshita, Yadav (2023) Development of protein rich texturized product like meat analogue. [Student Project Report] (Submitted)

Harshitha, K. N. (2023) Evaluation of plant based bioactive molecule for shelf life extension of climatic fruits. [Student Project Report] (Submitted)

Hiral Chomal, G (2023) Fermentation of tea by probiotic cultures. [Student Project Report] (Submitted)

Ishika, Kaushik (2023) Physico-chemical quality evaluation of masala powder. [Student Project Report] (Submitted)

Jayaseela, M. (2023) Molecular biology techniques. [Student Project Report] (Submitted)

Jency, Joy (2023) Studies on functional ice cream using egg white protein hydrolysate. [Student Project Report] (Submitted)

Juvairya, P. R (2023) Comparative study of coconut and coconut testa oil with fatty acid and nutritional profiling. [Student Project Report] (Submitted)

Kalana, Shajahan (2023) Extraction and characterization of gelatin from Piaractus Brachypomus swim bladder. [Student Project Report] (Submitted)

Kalandar, M (2023) Storage studies of different milled fraction in Vitamin D3 fortified wheat flour. [Student Project Report] (Submitted)

Kalyana sagar, Uppara. (2023) Effect of various preservatives on the storage stability of jackfruit nectar. [Student Project Report] (Submitted)

Karan, K (2023) Exploring the anti-cancer potential of catharanthus roseus derived exosome targeting head and neck cancer. [Student Project Report] (Submitted)

Kavya, T. S. (2023) Formulation and characterization of instant mix for millet-based custard. [Student Project Report] (Submitted)

Kavyaa, M. L (2023) Spiced flavoured virgin coconut oils and their physico chemical characteristics. [Student Project Report] (Submitted)

Kedar Ravindra, Sakhare (2023) Metabolic profiling of Dunaliella salina under Mixotrophic condition. [Student Project Report] (Submitted)

Khrietsunuo, Mere (2023) Biotoxicity studies of biorational essential oils on selected stored grain insect pests. [Student Project Report] (Submitted)

Kolli, Yashashwini (2023) Physicochemical Analysis Of Oils and Fats. [Student Project Report] (Submitted)

Komal, Kumari (2023) Identification, extraction and evaluation of bioactives from (Eclipta alba) for the prevention of NAFLD. [Student Project Report] (Submitted)

Koushik, G. C (2023) Optimization and quality assessment of spray-dried dragon fruit (Hylocereus polyrhizuus) Powder: Exploring its potential as a natural additive. [Student Project Report] (Submitted)

Krishan, Kant (2023) Understanding the chocolate innovation and moulding techniques. [Student Project Report] (Submitted)

Krishna, Ghosh (2023) Impact of quinoa germ on physico-chemical, sensory and storage properties of Sardine (Sardinella Longiceps) fish sausages. [Student Project Report] (Submitted)

Krishna, Sreenivasan (2023) Development of processed products from mangosteen and evaluation of its quality characteristics. [Student Project Report] (Submitted)

Krishna Kumar, Upadhyay (2023) Optimization of chocolate pilot plant operations for high-quality chocolate production. [Student Project Report] (Submitted)

Krishnapriya, P (2023) Development of value-added product using Brassica vegetable. [Student Project Report] (Submitted)

Krishnaveni, C. P. (2023) To study the effect of processing treatments on the dietary fiber content of barley. [Student Project Report] (Submitted)

Krupanjali, A. B. (2023) Non-thermal processing of coconut milk By using UV-C irradiation. [Student Project Report] (Submitted)

Kuchi Durga, Nikitha (2023) Development of Instant Mosambi RTS Beverage Mix. [Student Project Report] (Submitted)

Kushi, Navin (2023) Modification of buck wheat protein isolate for its utilization in development of protein rich gluten-free Indian snacks. [Student Project Report] (Submitted)

Labdhi, Jain (2023) Development and quality evaluation of soup mix incorporated with mucilage extracted from jack fruit waste. [Student Project Report] (Submitted)

Lakshmi, P (2023) Virgin coconut oil based salad dressing. [Student Project Report] (Submitted)

Lekhani, Bisht (2023) A bird’s eye view of some instrument techniques in R&D laboratory. [Student Project Report] (Submitted)

Lijiyamol Roy, P (2023) Studies on the isolation and analysis of annatto seed oil. [Student Project Report] (Submitted)

Liya Treesa, Reji (2023) Evaluation of potentiality of germinated composite flour based instant multigrain semolina and its bioactive properties. [Student Project Report] (Submitted)

Mahendra, B (2023) Preparation and evaluation of PVA/Zno nanocomposite films containing lemon essential oil for active food packaging. [Student Project Report] (Submitted)

Mahima, Sharma (2023) Effect of probiotics on brain parameters as effected by dietary oxidized oils. [Student Project Report] (Submitted)

Maithili, Banginwar (2023) Optimization of parameters for the formulation of Starter cultures required for dairy product Preparation. [Student Project Report] (Submitted)

Major, Goutham R (2023) Physico-chemical properties of intermediate moisture food products from mango pulp incorporated with konjac Glucomannan. [Student Project Report] (Submitted)

Mallela, Sobitha (2023) Development of multi millet based pakoda ready mix. [Student Project Report] (Submitted)

Manasa, C (2023) A study on improving the nutritional quality of millet-based baked product. [Student Project Report] (Submitted)

Manika, Gupta (2023) Evaluation of meat product using bioactives from pomegranate. [Student Project Report] (Submitted)

Maria, Laya (2023) Evaluation of the presence of additives and preservatives used in bakery and confectionery. [Student Project Report] (Submitted)

Maria Soni, Hazel (2023) Inulin mediated synthesis of silver nanoparticles and its application to develop new class of pectin PVA antimicrobial film for food packaging. [Student Project Report] (Submitted)

Meenakshy, Dileep (2023) Quality assurance of Blended oils. [Student Project Report] (Submitted)

Meetu, Kaiborta (2023) Evaluation of functional and nutritional quality of dietary fibre from passion fruit. [Student Project Report] (Submitted)

Meghana Nayak, A (2023) Characterisation of native, resistant and modified cowpea (Vigna unguiculata) starch. [Student Project Report] (Submitted)

Mily, Tomy (2023) Development of bittergourd beverages, fermented products and evaluation of its quality characteristics. [Student Project Report] (Submitted)

Mitali, Mohanty (2023) Preparation of CMC-gelatin and HPMC-gelatin composite food packaging films. [Student Project Report] (Submitted)

Mohamed, Usman (2023) The anti-cancer potential of onion leaves derived exosomes targeting head and neck cancer progression. [Student Project Report] (Submitted)

Moksh, Sharma (2023) Studies on virgin coconut oil based oil-in-water emulsion. [Student Project Report] (Submitted)

Moupiya, Chakraborty (2023) Optimization of soaking and sprouting conditions in fenugreek for potential bioactives. [Student Project Report] (Submitted)

Mousmi, Chatterjee (2023) Formulation, characterization and anti-breast cancer efficacy of diindelymethane-loaded self-nanoemulsifying drug delivery system. [Student Project Report] (Submitted)

Mr., Toshi (2023) In-vitro bioaccessibility of micronutrients in fortified Ready-do-Eat convenience food products from fruits and vegetables. [Student Project Report] (Submitted)

Ms, Bibimol (2023) Production of postbiotics from Lactobacillus SP using xylo-oligosaccharides. [Student Project Report] (Submitted)

Ms, Bindiya (2023) Physico-chemical properties of encapsulated spice bioactive in food product. [Student Project Report] (Submitted)

Ms, Laalima (2023) A study on millet based roti pre-mix and quality evaluation of roti from premix. [Student Project Report] (Submitted)

Ms., Krishnanjali (2023) Impact of multipin cold plasma treatment on the quality of chili and honey. [Student Project Report] (Submitted)

Munagala Misba, Ansariya (2023) Studies on minor millets based dosa batters. [Student Project Report] (Submitted)

Nagashree, G (2023) Phytoconstituents and anti-oxidant activities of Rhododendron flower extract for value addition. [Student Project Report] (Submitted)

Nayana, M. L (2023) Screening of marine bacterial isolates for cellulolytic activity. [Student Project Report] (Submitted)

Neethu, Saji (2023) Synthesis, characterization and validation of Perillartine as an artificial sweetner. [Student Project Report] (Submitted)

Neha, B (2023) Effect of the thermal processing on physico-chemical characteristics of germinated grains and flours : Development and evaluation of protein-rich porridge mix. [Student Project Report] (Submitted)

Neha, Kittur (2023) Preparation of chia seed protein isolate from chia seed defatted meal. [Student Project Report] (Submitted)

Nikita, Varma (2023) Effect of millet flour incorporation on the rheological characteristics of wheat flour and quality characteristics of cooking. [Student Project Report] (Submitted)

Nilesh, Kolte (2023) Micropropogation and molelcular characterization of Kamalapur Red Banana (Musa acuminata). [Student Project Report] (Submitted)

Nirnaya, S (2023) Development and characterization of millet-based edible spoons and films. [Student Project Report] (Submitted)

Nirusha, K (2023) A Feasible Synthesis of (-)-Menthol-glycine conjugate as Potential TRPM8 Agonists. [Student Project Report] (Submitted)

Nischitha, M (2023) Comparative evaluation of nutritional parameters of millet and malt health mixes. [Student Project Report] (Submitted)

Noor Ashraf Sayed, J (2023) Studies on development of Lactobacillus based probiotic curd. [Student Project Report] (Submitted)

Noorjahan, M. (2023) Formulation and quality evaluation of Ready-To-Eat (R-T-E) drink mix from selected millets. [Student Project Report] (Submitted)

Noorul Naseela, S. (2023) Fermentation in idli batter. [Student Project Report] (Submitted)

Palak, Agrawal (2023) Fabrication and characterisation of pva-lemon essential oil composite films for food packaging. [Student Project Report] (Submitted)

Pallavi, S (2023) Studies on micropropagation and molecular characterization of Nanjangud Rasbale banana (Musa paradisioca). [Student Project Report] (Submitted)

Pavitri, Upadhyay (2023) Characterization and development of protein enriched millet based sandwich cookies. [Student Project Report] (Submitted)

Payal Dilip Kokate, Patil (2023) Shelf-life stability of curcumin in nano encapsulated powder and food product. [Student Project Report] (Submitted)

Pillai Aparna, Ajaykumar (2023) Extraction and characterization of oleoresin from Allspice (Pimenta dioica L) leaves. [Student Project Report] (Submitted)

Pooja, Kumari (2023) Enhancing banana ripening efficiency: application of brick powder as an ethylene carrier. [Student Project Report] (Submitted)

Pooja, P (2023) Evaluating the influence of mayonnaise supplementation on the expression of key lipid metabolic markers in C57BL/6J mice. [Student Project Report] (Submitted)

Pooja, Saxena (2023) Study on the milling properties and improving the yield of horse gram. [Student Project Report] (Submitted)

Pooja Karkera, S (2023) Modulating the effect of plant extracts in combating acrylamide in coffee. [Student Project Report] (Submitted)

Poonam, Chaudhari (2023) Studies on change in the inflammatory gene expression in animal model. [Student Project Report] (Submitted)

Poornasree, M (2023) Preparation and characterization of Quercetin inclusion complex with enhanced aqueous solubility. [Student Project Report] (Submitted)

Pradeep, A (2023) Study of effects of valorized quinoa germ (Raw and defatted) on solvent retention capacity and cookie quality. [Student Project Report] (Submitted)

Pragati, Minj (2023) Overexpression and purification of recombinant protein from food borne pathogen, Listeria monocytogenes. [Student Project Report] (Submitted)

Pranjalee, Diwale (2023) Determination of the effect of DFBS and morin on human liver cancer cells. [Student Project Report] (Submitted)

Pratikshya, Rout (2023) Effect of glycerol on the development of CMC food packaging films. [Student Project Report] (Submitted)

Prithika Claudius, Pais (2023) Active packaging of pearl millet. [Student Project Report] (Submitted)

Priyanka, Sahoo (2023) Estimation of free fatty acids in oils and fats through analytical methods. [Student Project Report] (Submitted)

Priyanka, Sharma (2023) Improvement of natural colour in pomegranate juice and its processed food products. [Student Project Report] (Submitted)

Punnya, sree (2023) Extraction of polyphenols from cocus nucifera endocarp and validating its antiproliferative effect on human liver cancer cells. [Student Project Report] (Submitted)

Racheal Savera Sharon, A. F (2023) Studies on aroma compounds for the control of stored grain insect pest and fungal contamination. [Student Project Report] (Submitted)

Rafaquat Hussain, Ansari (2023) Developing statistical process control tool to measure the quality attributes of finished product. [Student Project Report] (Submitted)

Renuka, Pandey (2023) Lactic fermentation of millet and cereal mix and evaluation of its biochemical properties. [Student Project Report] (Submitted)

Reshma, S (2023) Preparation and characterization of pectin / CMC nano composites with in-situ generated silver nano particles using banana powder extract. [Student Project Report] (Submitted)

Richa, Sharma (2023) Studies on microbial safety of millet based weaning food and health mix. [Student Project Report] (Submitted)

Rihan, Pathan (2023) Role of glycerol on the fabrication of HPMC food packaging films. [Student Project Report] (Submitted)

Rishi Mohan, Singh (2023) Shelf-life enhancement of ragi chapathi through MAP with oxygen scavenger. [Student Project Report] (Submitted)

Ritika, Chourey (2023) Quantification of few water soluble food colors from food samples by HPLC. [Student Project Report] (Submitted)

Riya, Agarwal (2023) Study on tender coconut water concentrate and its quality. [Student Project Report] (Submitted)

Riya, Saini (2023) Iron binding ability of black gram protein fractions. [Student Project Report] (Submitted)

Rosemin Shaji, Joseph (2023) Physico-chemical characterization of byproducts of protein isolates from oilseeds and its utilization. [Student Project Report] (Submitted)

Sahana, B. S (2023) Nutritional evaluation of plant based meat mimics. [Student Project Report] (Submitted)

Sakshi Naresh, Bhoyar (2023) The anti-tumor activity of garlic exosomes and its peel extract in ovarian cancer. [Student Project Report] (Submitted)

Sampada, T. N (2023) Growth behaviour of Porphyridium purpureum in static culture and its bioactive production. [Student Project Report] (Submitted)

Sampreethi Aradhya, V. R. (2023) Mechanism of muscle wasting in metabolic diseases. [Student Project Report] (Submitted)

Samyuktha, S (2023) Effect of microbial starter culture in fermentation process of idly batter. [Student Project Report] (Submitted)

Sana Maksud, Patel (2023) Purification and recombinant protein from food borne pathogen Listeria Monocytogenes. [Student Project Report] (Submitted)

Sandra Pauly, K (2023) Biochemical and functional characteriation of milling by-products of grains. [Student Project Report] (Submitted)

Sanghapriya, Sarwade (2023) Substitution of pectin with tamarind xyloglucan in preparation of pineapple and other mixed fruit-juice based products. [Student Project Report] (Submitted)

Sanidhya, K. S. (2023) Effect of heat treatment on the bioactive compounds of mulberry leaves. [Student Project Report] (Submitted)

Sanjana, D’souza (2023) Study of toxin producing fungus in kodomillet. [Student Project Report] (Submitted)

Sanjana, M. S. (2023) Studies on bioactive protein hydrolysate from fish processing by-product. [Student Project Report] (Submitted)

Sara, Bano (2023) Purification and partial N-Glycan analysis of Lactoperoxidase from camel milk Using LC-MS/MS. [Student Project Report] (Submitted)

Sejal Ravindra, Ghadge (2023) Processing of lemon into value added products. [Student Project Report] (Submitted)

Shachita, S (2023) Development of functional probiotic formulation for gut health. [Student Project Report] (Submitted)

Shanti, Swarupa (2023) Standardization and characterization of food formulations by using spice fixed oils nanoemulsions. [Student Project Report] (Submitted)

Sharvari Umesh, Jadav (2023) Investigation on efficacy of Betalains rich extracts as colourant in selected food formulations. [Student Project Report] (Submitted)

Sheetal, Rani (2023) Antifungal activity of Monascus purpureus CFR410-11 pigments. [Student Project Report] (Submitted)

Sheetal, Sinha (2023) Studies on the insecticidal property of some medicinal plant extracts to rice weevil sitophilus oryzae and pulse beetle callosebruchus chinensis. [Student Project Report] (Submitted)

Shine Varughese, Mathew (2023) Studies on DNA barcoding in banana. [Student Project Report] (Submitted)

Shivakumar, A. R (2023) Contamination risk of carcinogenic benzoquinones in flour beetle infested grain flours. [Student Project Report] (Submitted)

Shivangi, Singh (2023) Influence of indoleamine compound on secondary metabolites production in chili (C.annuum) callus suspension cultures. [Student Project Report] (Submitted)

Shree Bharathi, S (2023) Estimation of lipid parameters in normal and diet-induced obese (DIO) C57BL/6 mice. [Student Project Report] (Submitted)

Shreesha, Padyana (2023) Investigation of Gardenia gummifera alkaloids as potential amyloid beta inhibitors : Extraction, characterization and evaluation. [Student Project Report] (Submitted)

Shreeya, Das (2023) Listeria monocytogenes ; a deadly foodborne pathogen: Purification of a gene product involved in its survival. [Student Project Report] (Submitted)

Shreya, Panwar (2023) Plasma activated water assisted decontamination of okra pods and enhancement of proteins in okra seeds. [Student Project Report] (Submitted)

Shreyanka, N (2023) Efficacy of film formulated using chitosan extracted from waste materials for preservation of chilli. [Student Project Report] (Submitted)

Shruti, Rai (2023) Modulation of Gut microbiome and metabolites of IBD induced mice by Omega-3 PUFA rich microalgal lipid. [Student Project Report] (Submitted)

Shubhra, Sinha (2023) Development of sorghum based instant noodles. [Student Project Report] (Submitted)

Shuvam, Chakraborty (2023) Modification of wheat flour and its application in food formulation. [Student Project Report] (Submitted)

Siddabattula, Lahari (2023) Effect of roasting on nutritional quality of barnyard millet and development of value added product. [Student Project Report] (Submitted)

Simran Sainand, Revankar (2023) Optimizing Curcumin Yield from Turmeric Oleoresin: A Comprehensive Study. [Student Project Report] (Submitted)

Sinchana, T. L. (2023) The development of CRTO oil enriched peanut butter as a functional food product: physico-chemical and sensory characteristics. [Student Project Report] (Submitted)

Siya, Sheejin (2023) Studies on swallow root (Decalepis hamiltonii) flavor molecule biosynthetic pathway gene and formulation of value added products. [Student Project Report] (Submitted)

Sneha, V (2023) Screening of chitinase producing fungi from mangrove sediments. [Student Project Report] (Submitted)

Sneha Mary, Yohannan (2023) Shelf-life stability of curcumin nano emulsion. [Student Project Report] (Submitted)

Snigdha, Ekka (2023) Multiplex PCR for the authentication of sunflower and pumpkin seed in processed food. [Student Project Report] (Submitted)

Soman Rahul, Ajit (2023) Development of biodegradable cutlery from areca leaf sheath (ALS) fibre. [Student Project Report] (Submitted)

Sona, Biju (2023) Studies on characteristics of coloured pigments from annatto seeds. [Student Project Report] (Submitted)

Sonalin, Choudhury (2023) Physico-chemical quality parameters of coffee as per FSSAI. [Student Project Report] (Submitted)

Sowmya, K (2023) Utilization of prebiotic oligosaccharides by lactic acid bacteria and development of synbiotic product. [Student Project Report] (Submitted)

Srimathi, S. (2023) Formulation of coconut oil based multi-source edible oil and its physicochemical characterization. [Student Project Report] (Submitted)

Srishti Santosh, Mukadam (2023) Utilization of oyster mushroom (Pleurotus ostreatus) for the development of extruded and 3-D printed food product. [Student Project Report] (Submitted)

Srushti Suhas, Agawane (2023) Active packaging of chicken meat. [Student Project Report] (Submitted)

Sruthi, T (2023) IMO synthesis using whole cell catalysis. [Student Project Report] (Submitted)

Subashini, C (2023) Nanoencapsulation of spice fixed oil and its anti-obesity effects in animal models. [Student Project Report] (Submitted)

Subhasmita, P. Pattanaik (2023) Development and quality evaluation of blended crush beverages from carrot, tomato and papaya. [Student Project Report] (Submitted)

Sujit Kumar, Chand (2023) Developing statistical process control tool to measure the quality attributes of finished products. [Student Project Report] (Submitted)

Sujith, S (2023) Development and storage stability of Ready to Reconstitute (RTR) supplementary food for cancer patients. [Student Project Report] (Submitted)

Sunidhi, Pandey (2023) Value addition to brown top millet. [Student Project Report] (Submitted)

Surabhi, Gurjar (2023) Nano encapsulation of enzymes and study of their physico-chemical properties. [Student Project Report] (Submitted)

Surabhi, M (2023) Standardization of red radish kimchi fermentation. [Student Project Report] (Submitted)

Surya Mary, Thomas (2023) Preparation and characterization of oat-wheat muffin enriched with brahmi (Bacopa monnieri). [Student Project Report] (Submitted)

Sushma, I. M. (2023) Selenium in some fruit and vegetable products. [Student Project Report] (Submitted)

Sushma, R. C. (2023) Studies on the functional and physical properties of quinoa and cowpea idli batter fermentation. [Student Project Report] (Submitted)

Swasthika, P. Y. (2023) Honey coffee drying techniques, metabolites and their quality profiles. [Student Project Report] (Submitted)

Swathi, D. K (2023) Bacopa monnieri (Bramhi) extract mediated synthesis of silver nanoparticles and preparation of pectin/carrageenan based antimicrobial packaging films. [Student Project Report] (Submitted)

Swathi, Suresh (2023) Evaluation of the performance of pigmented wheat in steamed buns. [Student Project Report] (Submitted)

Swati, Nair (2023) Profiling of curcuminoid in CRTO by NMR and HPLC. [Student Project Report] (Submitted)

Sweta Raj, Chaudhary (2023) Studies on milk curdling ability of native lactic acid bacteria isolated from fermented milk. [Student Project Report] (Submitted)

Syed Afroz, Zehra (2023) Physico-chemical changes during storage of water melon spread stored at various temperatures (LT, RT, FT). [Student Project Report] (Submitted)

Thahoora Aafreen, S (2023) Nano vesicles from edible plants for wound healing. [Student Project Report] (Submitted)

Thamizharasi, V (2023) Culturing of beneficial gut bacterium for screening of phytopharmaceuticals. [Student Project Report] (Submitted)

Thejashwini, H. M (2023) Development of Vitamin D enriched mushroom products. [Student Project Report] (Submitted)

Thejaswi, . (2023) From grain to snack: Developing millet flakes in chikki for improved nutritional value. [Student Project Report] (Submitted)

Utkarsha, Mukesh Kamble (2023) Antioxidant and Anti-fibrotic Effects of Quercetin against Delipidated Serum Induced Hepatic Stellate Cell Activation. [Student Project Report] (Submitted)

Vaijayanthi, Vasudevan (2023) Development and assessment of bioactive fortified yogurt. [Student Project Report] (Submitted)

Vaishnavi, A. Y (2023) Studies on biogas production from fat-rich sludge from food industry. [Student Project Report] (Submitted)

Valcea Pearl, D. Cunha (2023) Smoothie mixes from fruits and vegetables. [Student Project Report] (Submitted)

Vasudeva, S. N. (2023) Assessing thermostability and nutritional characteristics of multi-sourced edible oil: Evaluating product safety and standard parameters. [Student Project Report] (Submitted)

Veena, Vinod (2023) Profiling of tender coconut water by H-NMR spectroscopy. [Student Project Report] (Submitted)

Venkatalakshmi, D. (2023) Quality evaluation of Tortilla chips from silkworm pupae. [Student Project Report] (Submitted)

Venkatesh, R (2023) Low humidity air drying of algal extract. [Student Project Report] (Submitted)

Vidhi Mandoth, V (2023) Nutritional analysis of fruit juice in presence of spice flavours. [Student Project Report] (Submitted)

Vidish, Y. Krishna (2023) Sensory marketing :A strategic approach to understand and influence consumer behaviour. [Student Project Report] (Submitted)

Vidya, M. B (2023) Effect of quercetin treatment on O-GleNAcylation of kidney in diabetic animals. [Student Project Report] (Submitted)

Yajat Murthy, S (2023) Meal planner based on traditional foods using artificial intelligence. [Student Project Report] (Submitted)

Yashraj, Darade (2023) Callus biomass scaleup and metabolite profiling in chili. [Student Project Report] (Submitted)

Yukta, Moktan (2023) Fermentation studies on Pediocaccus pentosaceus. [Student Project Report] (Submitted)