R&D Ongoing Projects: Sr. No. Project Title University/ Institute/ College Assam

R&D ongoing Projects
Sr. No. Project Title University/ Institute/ College

Assam
1 Development of enzyme based extraction process Department of Food Processing Technology Assam
for improving quality and recovery of starch from
different varieties of ColocasiaEsculenta (Arbi) of
Assam for food use
2 Development of ready to reconstitute mistidahi Department of Food Processing Technology ,
powder Assam
3 Development of value added products from Minor D/o Food &Nutrition,Assam Agricultural University
Fruits of Assam
4 Development of shelf stable pork products using Department of Livestock Products Technology,
retort processing technology for promoting ICAR – National Research Centre on Pig,
entrepreneurship in north eastern states of India Guwahati781131
5 Evaluation of nutritive values of wild and cultivated Department of Biotechnology, Gauhati University
edible insects of Assam and their processing for Guwahati 781014
boosting shelf life and rural economy
Haryana
6 Technology of Heart Friendly Herbal - Milk Division of Dairy Technology, ICAR-National Dairy
Smoothe with Prophylactic Effect against CVD and Research Institute, Karnal 132001
Associate Risks
7 Evaluation of Anti-biofilm, Anti-microbial effect of Department of Basic and Applied Sciences,

natural compounds against food - bourne National Institute of Food Technology
pathogens Enterpreneurship and Management
Plot No 97, sect 56, HSIIDC Industrial Estate
Sonepat 131028
Karnataka
8 Value added and Healthful Texturized egg product CFTRI, Mysore
9 Red Sorghum flakes based snack bar for health and University of Agricultural Sciences, Dharwad,
nutritional security Karnataka
10 Isolation and screening for native wine yeast CFTRI, Mysore
cultures for the production of Indian Wine
11 Edible Confectionery Chews and Functional CSIR-Central Food Technological Research Institute,
Beverage Mix for Increased/Sustanance of Energy Mysore570020
Levels in Sports Personnel
12 Development of technology for production of CSIR-Central Food Technological Research Institute,
multigrain semolina mixes and its food application Mysore570020
13 Identification and characterisation of bioactive CSIR-Central Food Technological Research Institute,
metabolites from the fruits of under-utilized plants: Mysore570020
Malpighia glabra and Ixora coccinea their post-
harvest processing for value addition
14 Development of equipment for grating cum seed CSIR-Central Food Technological Research Institute,
separation of Amla and a process for production of Mysore570020
green Amla powder
15 Development of technologies for value addition to Central Food Technological Research Institute,
under utilized rhizomes Mysore
16 Technologies for Development of Value Added Spice and Flovor Science, Central Food
Products from Green Coffee Technological Research Institute, Mysore 570020
Maharashtra
17 Low cost Dehydration of Fruits and Vegetables M/s Ghatge Precision Engineering Pvt. Limited,
using continuous explosion Puffing Process (CEPP) Shahunagar,Godoli, Satara-415001
18 Improvement of Nutritional Value of Finger Millet Department of Agricultural Process Engineering,
by Extrusion cooking Technology Dr. B.S. KonkanKrishiVidyapeethDapoli –415712.
19 Studies on preparation of Syrup and Jaggery of University of Pune, Pune-411007
Neera obtained from Phoenix sylvestris
20 Microwave (MV) Enhanced Air Heating and Drying Department of Electrical Engineering, IIT Bombay,
System for Value addition of Agro-based Products: Powai, Mumbai
Dehydration and Disinfestations
21 Validation of Nutracitically important plant Dr. Babasaheb AmbedkarMarathwada University,
resources in India by DNA Barcoding using various Aurangabad
Gene Markers of India
22 Processing and Packaging of Tender Coconut Indian Institute of Packaging , Andheri, Mumbai
Water for Rural Market
23 Intensified Recovery of Valuable Products from Department of Chemical Engineering, Institute of
Whey using Ultrasound Chemical Technology, Mumbai 400019
Meghalaya
24 Low cost process development and quality Department of Basic Science and Humanitites,
evaluation of carbonated beverages made from College of Home Science, Central Agricultural
Aloe Vera Gel Blend with extract of Amla, Sweet University, Tura, Meghalaya-794005
Lime and Ginger in Meghalaya- North East Region
25 Isolation modification of nonconventional sources College of Home Science CAU, Tura, Meghalaya
of starch from North Eastern Region and their
potential food application
Odisha
26 Development of Cost Effective Microwave- Department of Food Process Engineering, National
Infrared-UV Assisted Continuous Sterilization Institute of Technology
Process for Spices Rourkela 769008
Punjab
27 Development of process for isolation of pigments, Department of Chemical, Engineering &
flavonoids & Essential Oils by super critical Technology, Panjab University, Chandigarh
extraction using selected foods/vegetables/spices
28 Development of Processing Techniques for Panjab University, Department of Botany,
Preserving Juvenile Shoots of nutritionally rich and Chandigarh-160014.
Edible Bamboos of Sub- Himalayan and North
Eastern Region of India
29 Development of Fortification Technology for Milk Guru AngadDev Veterinary & Animal Sciences
to Increase Bioavailability of Mineral University, Ludhiana, Punjab
30 Isolation and Characterization of Dairy Flora of Guru Angad Dev Veterinary and Animal Science
Punjab Region as Probiotic with Bio-therapeutic University, Ludhiana141004
Potential and Development of Preservation
Technology for Ready to Use Cultures
31 Rapid and confirmatory detection of important Department of Veterinary Pathology, College of

animal meat based food borne pathogens and its Veterinary Science
associated toxicants and natural toxicants by using Guru AngadDev Veterinary and Animal Science
immuno-histopathological and molecular University (GADVASU)
techniques- A step towards One Health Concept Ludhiana 141004
Tamil Nadu
32 Exploring the use of ornamental flowers as natural Tamil Nadu Agricultural University, Periyakulam –
food colorants 625604, Tamil Nadu
33 Development of technology for resistant/ modified Tamil Nadu Agricultural University, Home Science
starch substituted Cereals/ mille and pulses College and Research Institute, Madurai
blended bakery and pasta products
34 Development of Shelf Stable Chicken Meat Department of Meat Science and Technology,
Products with Natural Preservatives-A Hurdle Verterinary College and Research Institute,
Technology Approach Namakkal-637002.
35 Pre and post harvest technologies for moringa to Agriculture Engineering College & Research
enhance the self life and value addition Institute, Tamil Nadu Agricultural University,
Coimbatore
36 Fabrication of Highly Sensitive nanocomposited Research Department of Physics, Bishop Heber
MnO2/CNTs Based Sensor for Detection of College, Vayalur Road, Tiruchirappalli620017
Hydrogen Peroxide in Milk
37 Identification of sustainable technologies for value Department of Food Tech/Nutrition, Indian
chain development of Jackfruit Institute of Crop Processing Technology, Thanjavur
613005
38 Solar Energy Assisted On-Farm Thresher Cum Department of Food Engineering, Indian Institute
Winnower Processing Gadgets For Millet Farmers of Crop Processing Technology, Pudukkottai Road
Thanjavur 613005
39 Nanopatterning with low temperature process for Indian Institute of Crop Processing Technology,
the production of instant foaming soluble coffee Thanjavur
Telangana
40 Development of nutrient rich, low GI multiple National Institute of Nutrition (ICMR),
whole grain products Jamaiosmania, Hyderabad500007
41 Detection and Quantification of Animal Body Fat Department of Animal Biochemistry, ICAR-National
(Tallow)/Vegetable Fat in Milk Fat/Ghee Research Centre on Meat
Chengicherla, Boduppal (Post)
Hyderabad 500092
Tripura
42 Development of ready-to-serve fish products Central Agricultural University, Agartala, Tripura
through flexible retort pouch technology for
Northeast Markets
Uttar Pradesh
43 Development of technology for the processing and Bundelkhand University, Kanpur Road, Jhansi-
preparation of value added Wood Apple 284128.
44 Development and Production Technologies for Banaras Hindu University, Varanasi

Guava Pulp Enriched Fermented Dairy Products
West Bengal
45 Food Irradiation Unit assisting (i) Food Processing Jadavpur University, Kolkata-700032, India.
Industries (ii) R&D in new areas of irradiated food
& (iii) Training Centre for food irradiation specially
for Eastern & North Eastern Region
46 Ultra High Temperature Processing of Liquid Jadavpur University, Kolkata-700032, India.
Beverages and semisolid food products by
microwave and electrical energy heating
47 Development of Antimicrobial polymeric Department of polymer, Science and Technology,
nanocomposite film from PET waste for packaging University of Calcutta, Kolkata
of milk and milk products
48 Production of functional dahi by isolated probiotic Post Graduate Department of Microbiology,
strain from brest fed human baby Bidhannagar College. W.B.
49 Development of Functional Fish Sausage for Post Harvest Technology, ICAR-Central Institute of
Promoting Entrepreneurship Fisheries EducationSalt Lake
Kolkatta 700091

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R&D ongoing Projects

Sr. No. Project Title University/ Institute/ College

7 Evaluation of Anti-biofilm, Anti-microbial effect of Department of Basic and Applied Sciences,

31 Rapid and confirmatory detection of important Department of Veterinary Pathology, College of

44 Development and Production Technologies for Banaras Hindu University, Varanasi

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