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A

Abhinand, T. P. (2025) Application of cowpea okara in baked products and its quality attributes. [Student Project Report] (Submitted)

Abhirami, E. M. (2025) Development of anthocyanin-rich noodles from composite flour of wheat and black rice. [Student Project Report] (Submitted)

Abhiramy, Sasidharan (2025) Mango Peel Pectin extracted using Chimeric Enzymes: Application in the development of Probiotic and Curcumin-rich Extracts-based Films. [Student Project Report] (Submitted)

Abhishek, G. (2025) Probiotics and muscle functioning in experimental rats with metabolic disorders. [Student Project Report] (Submitted)

Abhishek Sasi, M. (2025) Effect of drugs on the development of stored product beetle tribolium castaneum (herbst) (coleoptera: tenebrionidae) – an approach for pmi estimate. [Student Project Report] (Submitted)

Agalya, S. (2025) Pigment production by using chicken feathers. [Student Project Report]

Aiswarya, K. R. (2025) A comparative study of the efficiency of different bio-based solvents in the extraction of piperine from black and white pepper (Piper nigrum). [Student Project Report] (Submitted)

Akshaja, P. S. (2025) LRP1 Knockdown Alters Mitochondrial Fission and Bioenergetic Reprogramming In Colon Cancer Cells through DRP1 Activation. [Student Project Report] (Submitted)

Alina Mary, Luiz (2025) Effect of additives on the physiochemical properties of coconut crush beverage. [Student Project Report] (Submitted)

Amana Rasheed, V. A (2025) Evaluation of the feasibility of ultrasound assisted extraction method for the extraction of carnosine from fresh chicken breast meat. [Student Project Report] (Submitted)

Ambi, Rupa (2025) Value addition for Kabuli chana. [Student Project Report] (Submitted)

Amolika, C. A. (2025) Nanocomposite-Based Electrochemical Sensor for the Detection of Ethyl Paraoxon, an Acetylcholinesterase Inhibitor, in Food Matrices with Validation via Gas Chromatography. [Student Project Report] (Submitted)

Amritii, K. (2025) Development and characterization of betalain and anthocyanin incorporated carrageenan-based active food packaging films. [Student Project Report] (Submitted)

Amruth Arun, B. (2025) Screening and Process Optimization of Saponins Isolated from Agave sisalana. [Student Project Report] (Submitted)

Amrutha, Raj (2025) Development of smart packaging films from k-carrageenan and pectin incorporated with ixora coccinea extract. [Student Project Report] (Submitted)

Anagha, Kakkoth (2025) Anti-listerial activity of monascus purpureus CFR410- 11 and talaromyces purpureogenus cfrm-02 pigment. [Student Project Report] (Submitted)

Anagha, Madhu (2025) Evaluation of efficacy of silica powder against the stored product pest, Sitophilus oryzae (Linnaeus) in rice (Oryza sativa L.) grains. [Student Project Report] (Submitted)

Anaswara, V. (2025) Bio-Based Solvents Assisted Green Extraction Of Piperine From Long Pepper (Piper Longum). [Student Project Report] (Submitted)

Aneesh Shettar, B. (2025) Purification of gene product from food-borne pathogen: Listeria monocytogenes. [Student Project Report] (Submitted)

Ani, Sabu (2025) Development of smart packaging films from PVA and CMC incorporated with terminalia catappa extract. [Student Project Report] (Submitted)

Ann Prasad, N. (2025) Quality evaluation of food additives in traditional sweets (milk and cereal based sweets) and fruits and vegetable sauces. [Student Project Report] (Submitted)

Anusha, C. P. (2025) Unraveling the Anticancer and Antioxidant Properties of Annona reticulata (L.) Fruit and Seed Oil Nutraceuticals against Breast Cancer Cells. [Student Project Report] (Submitted)

Aparna, Jaimon (2025) Method validation for estimating uric acid content in cereals and pulses. [Student Project Report] (Submitted)

Aparna, Raj (2025) Biological investigation and chemical profile of vitex negundo against two major stored grain insect pests. [Student Project Report] (Submitted)

Arsha Vinod, A. (2025) Development of speciality flours by selecting the roller flour mill fractions: impact in bread making and its physicochemical sensory attributes. [Student Project Report] (Submitted)

Arunima Shine, V. (2025) Exploring the chemical & biological properties of aromatic plants as natural grain protectants against stored grain beetles. [Student Project Report] (Submitted)

Arunkumar, S. (2025) Screening and optimizing gaba production using probiotic bacterium for formulating a proso millet-based beverage. [Student Project Report] (Submitted)

Arya, B. (2025) Development of antioxidant-rich fruit beverage. [Student Project Report] (Submitted)

Aryananda, Babu (2025) Physicochemical and rheological properties of onion and garlic peel incorporated wheat flour and biscuit quality. [Student Project Report] (Submitted)

Asheeqha Hussain, M. (2025) Development of instant premix of ladoo for lactating women. [Student Project Report] (Submitted)

Aswathi, Pradeep (2025) Validation of analytical method for artificial sweeteners in non-alcoholic beverages. [Student Project Report] (Submitted)

Aswini, V. R. (2025) Formulation and Optimization of Coconut Water Powder Using Spray Drying Technique. [Student Project Report] (Submitted)

Athira, C. M. (2025) Extraction and characterisation of natural colour from butea monosperma. [Student Project Report] (Submitted)

B

Bharath Varma, S. (2025) Valorization of onion peel waste for effective utilisation as food ingredient. [Student Project Report] (Submitted)

Bhumika, Omprakash (2025) Molecular techniques in Exosome-based therapeutics targeting Breast cancer. [Student Project Report] (Submitted)

Bhuvan Gargeyas, S. (2025) Assessment of Enzyme Activity Through Repeated Usage: A Sustainability Approach. [Student Project Report] (Submitted)

C

Cassiana, Pohshna (2025) Cloning and expression of bifidobacterium breve catalase. [Student Project Report] (Submitted)

Charles, Raju (2025) Formulation & development of toasted coconut chips. [Student Project Report] (Submitted)

Chetan, Koli (2025) Development of natural additives (thickner) from jack fruit waste. [Student Project Report] (Submitted)

D

Deepansha, Zade (2025) Development of cheese tomato dip. [Student Project Report] (Submitted)

Deepthy Ann, Bibu (2025) Effect of ozone on the reduction of microbial load in selected commodities. [Student Project Report] (Submitted)

Devika, A. (2025) Analytical investigation of chilli and coriander powders: detection of filth contaminants & pesticide residues via quechers-gc-ecd and proximate analysis. [Student Project Report] (Submitted)

Devika Kumar, S. (2025) Qualitative and quantitative analysis of food additives in bakery products. [Student Project Report] (Submitted)

Dhaniksha, V. D. (2025) Green solvent and enzyme-based approach for the extraction of piperine from white pepper (piper nigrum). [Student Project Report] (Submitted)

Dhanya Dilip, Thacharodi (2025) Computational identification and clinical validation of non-coding RNA regulation in lung cancer metastasis. [Student Project Report] (Submitted)

Diksha, Jain (2025) Extending shelf life of bitter gourd by novel non-thermal technology. [Student Project Report] (Submitted)

Diptimayee, Behera (2025) mRNA Profiling of liver tissue of dio-c57bl/6 mice. [Student Project Report] (Submitted)

Divya Nitin, Zope (2025) Formulation and quality assessment of traditional pulse based rasam powder with enhanced nutritional and functional qualities. [Student Project Report] (Submitted)

F

Faiha, Ismail (2025) Efficacy study of developed lactation food products. [Student Project Report] (Submitted)

Faseela, Hashim (2025) Development and evaluation of i-carrageenan-peppermint essential oil composite films for active food packaging. [Student Project Report] (Submitted)

Febin Sha Muhammed, K. (2025) Effect of different hydrocolloids on low sugar high moisture product prepared from papaya. [Student Project Report] (Submitted)

Fouzia Yoosuf, M. (2025) Bottled tender coconut water: a case study. [Student Project Report] (Submitted)

G

Gagana Gowda, N. (2025) Study of bioactive compounds in leafy herbs – Lemon leaf and beverage formulation. [Student Project Report] (Submitted)

Gayathri, G. (2025) Effect of pH and the production of monascus purpureus cfr410-11 pigment. [Student Project Report] (Submitted)

Gowri Nandana, R. (2025) Formulation of protein based fat spread. [Student Project Report] (Submitted)

Gummadadala Sushma, Saraswathi (2025) Analysis of spice formulations. [Student Project Report] (Submitted)

H

Harika Sai, M. (2025) Nutritional evaluation of kodo millet incorporated fryums. [Student Project Report] (Submitted)

Harsha, Joy (2025) An Investigation on the potential role of Nobiletin and Tangeretin in Tau Clearance in Alzheimer’s disease. [Student Project Report] (Submitted)

I

Irene Anna, Reji (2025) Formulation and development of shelf-stable millet based smoothie. [Student Project Report] (Submitted)

Ishwarya, P. (2025) Unveiling the role of dietary bioactives on gut microbiome and human breast cancer progression. [Student Project Report] (Submitted)

J

Jahnvi, Pandey (2025) Development of meat analog using jackfruit powder. [Student Project Report] (Submitted)

Jai, Badola (2025) Enhancing the Shelf Life of Seedless Grapes by Non Thermal Techniques. [Student Project Report] (Submitted)

Javin, V. M. (2025) Process standardization of gaseous ozone treatment for production of microbiologically safe chicken meat. [Student Project Report] (Submitted)

Jaya Abirami, R (2025) Enzyme-assisted extraction of piperine from white pepper (piper nigrum) using bio-based solvent. [Student Project Report] (Submitted)

Jayadurga, G. (2025) Development and storage stability of (UV-C treated) malted millet. [Student Project Report] (Submitted)

K

Kandru, Tanmukeswari (2025) Green extraction of curcuminoids from curcuma longa using bio-based solvent. [Student Project Report] (Submitted)

Kareti, Kaveri (2025) Studies on expression pattern of amp deaminase and IMP dehydrogenase in the tissues of Coffea sp. [Student Project Report] (Submitted)

Karthika, Pradeep (2025) Nanotechnology enabled multi residue detection of pesticides in diverse food matrices using hybrid analytical techniques. [Student Project Report] (Submitted)

Kavana, H.C. (2025) PCR detection of salmonella in diverse food samples. [Student Project Report] (Submitted)

Kavya, Anil (2025) Identification of isoflavones and quantification of aglycone forms in health supplements. [Student Project Report] (Submitted)

Keerthana, Rajesh (2025) Physicochemical characterization of ready to drink green tomato nectar beverage. [Student Project Report] (Submitted)

Keerthana, S. (2025) Green technology mediated enzymatic production of cos from chitosan and its application in probiotic beverage. [Student Project Report] (Submitted)

Kheyati Shailesh, Gupta (2025) Studying the biofunctional properties of passion fruit by-products. [Student Project Report] (Submitted)

Krishnananda, N. S. (2025) Method validation and survey of acrylamide in chips and fried food products. [Student Project Report] (Submitted)

L

Lakshmi Greeshma, M. (2025) Formulation and development of shelf-stable millet based pudding. [Student Project Report] (Submitted)

Liyana, C. B. V. (2025) Preparation and quality evaluation of ready to serve beverages from pineapple juice added with nata de coco jelly cubes and semi-ripe papaya cubes. [Student Project Report] (Submitted)

Loraine Elisa, Harris (2025) Method validation and survey of acrylamide in sweets & bakery products. [Student Project Report] (Submitted)

Lorna, Lalduhsaki (2025) Green Extraction and Characterization of Bioactive Compounds from Black Turmeric (Curcuma caesia Roxb.). [Student Project Report] (Submitted)

M

Mandem, Vennela (2025) UV-C processing of cow milk for spray drying and its quality evaluation. [Student Project Report] (Submitted)

Manikannan, S. (2025) Characterization of benzoquinone secretes of red flour beetle and formulation of nanoemulsion using benzoquinones against grain storage fungi. [Student Project Report] (Submitted)

Meenakshi, S. (2025) Storage and shelf-life studies of millets malt and millets flour. [Student Project Report] (Submitted)

Minna Miriya, Cemarajh (2025) Aroma and nutritional profile of black rice-based rice analogue. [Student Project Report] (Submitted)

Mobin Hamid, Mujawar (2025) New approach for processing turmeric rhizome and studies on the chemical composition and quality characteristics. [Student Project Report] (Submitted)

Mohammad Shifa, Rumaa (2025) Impact of UV-C treatment on microbial safety, physio- chemical and structural properties of cow milk. [Student Project Report] (Submitted)

Mr, Basavalinga (2025) Rapid detection of the staphylococcus aureus in various food samples using PCR/LAMP. [Student Project Report] (Submitted)

Mr, Vishwanath (2025) Optimizing Sporulation Conditions for Bacillus licheniformis. [Student Project Report] (Submitted)

Mukesh Balaji, G. G. (2025) Preparation of fermented beverage using probiotic cultures. [Student Project Report] (Submitted)

Muskan, Makandar (2025) Profiling & analysis of areca nut for food application. [Student Project Report] (Submitted)

Muthyala Vani, Priya (2025) Extraction of betel leaf essential oil and its application in chocolates. [Student Project Report] (Submitted)

N

Nahitha, P. A. (2025) Development of biodegradable cutlery from tea waste. [Student Project Report] (Submitted)

Naishana, K. C. (2025) Microbial safety studies of spices and spice products. [Student Project Report] (Submitted)

Najiya, Nasrin (2025) Extraction and characterization of pectin from longan fruit peel. [Student Project Report] (Submitted)

Nandana, Chandran (2025) Detection of genetically modified foods by molecular techniques – Soya and Maize. [Student Project Report] (Submitted)

Nanditha, K. R. (2025) Extraction and purification of carotenoids from daisy flower. [Student Project Report] (Submitted)

Navana, R. L. (2025) Analysis of phytochemicals in fortified food products and understanding of safety studies in in-vitro models. [Student Project Report] (Submitted)

Nayana, S. (2025) Fermentation kinetics of lactic acid bacteria and yeast in idli batter. [Student Project Report] (Submitted)

Nikhil, Dhumal (2025) Microencapsulation of probiotics with edible fruit bioactive in bio-polymeric matrices by spray drying. [Student Project Report] (Submitted)

Nithyashree, B.M. (2025) Phytochemical characterisation of leafy herb costus igneus(insulin plant). [Student Project Report] (Submitted)

Nivedita Patil, I. (2025) Development of Time Temperature Indicator(TTI) to indicate the spoilage of packed peda. [Student Project Report] (Submitted)

Nutan Sanjay, Shesware (2025) Influence of spices on fermented flavour development. [Student Project Report] (Submitted)

P

Pallavi, Gupta (2025) Development of fruit based cereal powder. [Student Project Report] (Submitted)

Pallavi, V. R. (2025) Preparation of low sugar high moisture food product (lshm-fp) from carrot puree and it’s physicochemical characterization and microbial analysis. [Student Project Report] (Submitted)

Piduru Samiksha, Reddy (2025) Formulation of tomato gel drink and its physicochemical characterization. [Student Project Report] (Submitted)

Pooja Radhakrishnan, Nair (2025) Preparation and characterisation of chitosan-montmorillonite k-10-lemon essential oil nanocomposite films for active food packaging. [Student Project Report] (Submitted)

Poojajanani, P. (2025) Development of Bioactive Egg White Protein Hydrolysate Powder for Nutrition Application. [Student Project Report] (Submitted)

Prakash, M. (2025) Downstream Processing for the Microbial Production of Squalene. [Student Project Report] (Submitted)

Prarthana, R. (2025) NMR Analysis of Secondary Metabolites of Turmeric. [Student Project Report] (Submitted)

Purabi, Thakur (2025) Development of bar for lactation support. [Student Project Report] (Submitted)

R

Ragul, A. (2025) Green chemical extraction efficiency: a comparative analysis of physicochemical characteristics of phytochemicals with particle sizes of green gram flour. [Student Project Report] (Submitted)

Ragul, R. (2025) Basic molecular biology techniques. [Student Project Report] (Submitted)

Rajeshwari, K. (2025) Studies of nutritional analysis in Agaricus bisporus mushroom. [Student Project Report] (Submitted)

Rakshitha, D. (2025) Instrumental method of analysis of polyphenols and flavonoids in guava tender leaves and product preparation. [Student Project Report] (Submitted)

Raniya, Rasheed (2025) Study on the effect of the increased protein content in the lactation cookies. [Student Project Report] (Submitted)

Rebecca Dolma Marbaniang, L. (2025) Understanding the role of degradative amino acids by cloning and expression of GFP. [Student Project Report] (Submitted)

Revathi, G. (2025) Screening and optimization of cellulase from bacteria isolated from marine soil. [Student Project Report] (Submitted)

Rija, Rajan (2025) Effect of roasting on physio-chemical properties in Peanuts (Arachis hypogaea). [Student Project Report] (Submitted)

Rinshitha Balu, O. K. (2025) Formulation and development of tamarind candy using sugar alternatives: A no added sugar approach. [Student Project Report] (Submitted)

Rishikaa, L. (2025) Study of secondary carotenoid Astaxanthin; isolated from freshwater microalgae Chlorococcum sp. [Student Project Report] (Submitted)

Rohithnirmmal, S. (2025) Encapsulation of betalain rich pigeon blood berry (Rivina humilis L.) juice and its utilization in food product formulations. [Student Project Report] (Submitted)

Ruparna, Chattopadhyay (2025) Development of low-fat vegan mayonnaise using different hydrocolloids and virgin coconut oil. [Student Project Report] (Submitted)

Ryakala, Nikhitha (2025) Physicochemical composition and milling characteristics of traditional paddy varieties. [Student Project Report] (Submitted)

S

SA Bonita Sunil, D. (2025) Method validation for the detection of aflatoxins in peanuts and evaluation of mitigation strategies. [Student Project Report] (Submitted)

Safrin, K. K (2025) Development and Process Optimization of Turmeric, Ginger and Black Pepper Infused Jaggery. [Student Project Report] (Submitted)

Sagar, U. L. (2025) PCR based detection method for staphylococcus aureus in contaminated food samples. [Student Project Report] (Submitted)

Sagar Manjuraddi, Belavinal (2025) Impact of neurotoxicants on reproduction and development in drosophila melanogaster. [Student Project Report] (Submitted)

Sai Lavanya, K. (2025) Development and Nutritional Evaluation of Little Millet Cookies. [Student Project Report] (Submitted)

Sakshi Navanath, Kadam (2025) Effect of modified atmosphere packaging on chilling injury of banana during storage. [Student Project Report] (Submitted)

Sarita, Gupta (2025) Characterization of Finger Millet Bioactive Peptides derived through Lactobacillus helveticus mediated Solid -State fermentation for Antioxidant and DPP4 inhibitory activity. [Student Project Report] (Submitted)

Saswat, Tripathy (2025) mRNA profiling of epididymal adipose tissue of dio-c57bl/6 mice. [Student Project Report] (Submitted)

Satyabhama Yadav, M. (2025) Waste valorization of cruciferous vegetables. [Student Project Report] (Submitted)

Savinaya, K. (2025) Pomegranate peel pectin extraction using chimeric enzymes: Application in the development of probiotic and anthocyanin-rich extract-based films. [Student Project Report] (Submitted)

Savitha Sangami, K. (2025) Gelatinisation behaviour of turmeric starch in different processing conditions. [Student Project Report] (Submitted)

Savya, Suresh (2025) Evaluation of efficacy of silica powder against Tribolium castaneum (Herbst) in Oats (Avena sativa L.) and Rava. [Student Project Report] (Submitted)

Shalini, V. H. (2025) Assessment of antimicrobial peptides produced from bacillus licheniformis against chicken meat contamination. [Student Project Report] (Submitted)

Sharmitha, A. (2025) Separation of pigment from talaromyces purpureogenus cfrm-02. [Student Project Report] (Submitted)

Shifana, P. B. (2025) Enrichment of nutritional value of coffee through folic acid. [Student Project Report] (Submitted)

Shivani, Goel (2025) Understanding the molecular biology domain: learning the techniques and reviewing their integration into nutrition research. [Student Project Report] (Submitted)

Shravani, Mariguddi (2025) Production and characterization of lasso peptides from Bacillus licheniformis. [Student Project Report] (Submitted)

Shrayash Shavanav, L. K. (2025) Effect of Yeast-Induced Fermentation on the Nutritional Status of Processed Little Millet. [Student Project Report] (Submitted)

Shreyas, N. (2025) Purification of secretory immunoglobulin M (sIgM) from buffalo colostrum. [Student Project Report] (Submitted)

Shubham, Mangave (2025) Protein quality of buckwheat and its characterization. [Student Project Report] (Submitted)

Shwetha, P. (2025) Production optimization and characterization of antioxidant and hypolipidemic protein hydrolysate from Deccan mahseer (Tor khudree). [Student Project Report] (Submitted)

Siddhant Pradeep, Mote (2025) Use of different types of plant-based binders for developing meat analogue. [Student Project Report] (Submitted)

Siddhesh Pradeep, Mote (2025) Development and characterization of PVA/SiO₂/wintergreen oil films for insecticidal application. [Student Project Report] (Submitted)

Sinchana, H. B. (2025) Extraction, characterization and optimization of plant bio actives: Implications on Hyperglycemia. [Student Project Report] (Submitted)

Sini, Joseph (2025) Chemical analysis of food additives in fruit and vegetable products as per fssai regulations. [Student Project Report] (Submitted)

Smrithy Gabria, P. J. (2025) Effect of triacetin on the development of Hydroxyethyl cellulose films for food Packaging. [Student Project Report] (Submitted)

Sneha, K. (2025) Western blot analysis of liver tissue to study lipid metabolism related genes in DIO- C57BL/6 mice. [Student Project Report] (Submitted)

Sneha, M. (2025) Understanding basic tools of molecular biology. [Student Project Report] (Submitted)

Spandana Prasad, V. (2025) Oxygen scavenger based - active packaging for enhancing shelf life of the food product. [Student Project Report] (Submitted)

Spoorthy, M. (2025) Development of ready-to-eat goan curry and its shelf-life study employing thermal treatment. [Student Project Report] (Submitted)

Sree Mansi, R. (2025) Studies on oxidative disinfection method for grains to reduce microbial contamination. [Student Project Report] (Submitted)

Sreedevi, K. J. (2025) Functional and Prebiotic properties of Oligosaccharides Extracted from Coffee Husk. [Student Project Report] (Submitted)

Sreelakshmi, Harikrishnan (2025) Pesticide residue in ready-to eat foods: comprehensive multi-residue profiling and risk assessment by GC and LC-MS/MS. [Student Project Report] (Submitted)

Sri Vidya, V. (2025) Effect of different cooking mediums on nutritional and textural properties of rice. [Student Project Report] (Submitted)

Sudharshanam Lakshmi, Chandana (2025) Studies on the potentiality of probiotic-enriched barnyard millet kheer mix. [Student Project Report] (Submitted)

Suvechha, Mandal (2025) Nutraceutical characterisation and biological activity of l.conferta leaves. [Student Project Report] (Submitted)

Swati, Agarwal (2025) Improving the flavor adsorption properties of commercial pea protein isolate using non-thermal treatments. [Student Project Report] (Submitted)

Swetha, M. (2025) Quantification and optimization of gaba production from lactic acid bacterial isolates of traditional fermented food. [Student Project Report] (Submitted)

T

Thenmozhi, D. (2025) Evaluation of In Vitro Antioxidant and Anticancer Properties of Beet Greens. [Student Project Report] (Submitted)

Thotapelly, Sumalatha (2025) To study the physicochemical, antioxidants, and functional properties of health mix by drum drying process. [Student Project Report] (Submitted)

U

Umesh Omprakash, Jaiswal (2025) Extraction and fractionation of total lipids of garcinia cambogia fruit rind and its fatty acid profile. [Student Project Report] (Submitted)

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Vadlakonda Asmitha, Chawla (2025) Cooking and textural properties of traditional rice varieties. [Student Project Report] (Submitted)

Vaishali, M. (2025) Purification of RecA protein from foodborne pathogen listeria monocytogenes. [Student Project Report] (Submitted)

Vaishnavi, P. (2025) Antibacterial effect of limnophila conferta leaf extract. [Student Project Report] (Submitted)

Varda, N. A (2025) Effect of GABA as a Novel Nitrogen Source on Growth and Metabolic Profiling of Dunaliella salina: A Response Surface Methodology Approach Using Central Composite Design. [Student Project Report] (Submitted)

Veena, Viswappan (2025) Design and evaluation of 3, 3’-diindolylmethane patches for complementary treatment for breast cancer. [Student Project Report] (Submitted)

Venkataraman, J. (2025) Production and purification of recombinant phytase enzyme. [Student Project Report] (Submitted)

Vijnana, Vishu (2025) Enhancing the nutritional profile of jaggery through mineral fortification. [Student Project Report] (Submitted)

Vishnupriya, V. (2025) Enzymatic synthesis of chitooligosaccharide and chitooligosaccharide-gold nanoparticles and their characterisations. [Student Project Report] (Submitted)