List of onging Research Projects of NIFTEM
B. Tech:-
S. No.
|
Topics of the Projects
|
1
|
Study on supply chain of input materials for Burger in the RTE industry for reducing supply cost & losses.
|
2
|
Development of Multi grain Gajak.
|
3
|
Market survey for acceptance towards sterilized flavored milk
|
4
|
Concept development & testing of fortified baked products including product development & test marketing.
|
5
|
Crisis management case study on Nestle Maggi
|
6
|
Physiochemical properties of spray dried seera (fermented traditional product of himachal pradesh) bakery confectionary.
|
7
|
Vacuum & freeze drying of spices mix
|
8
|
Standardization of flavored green coriander salt (Dhaniya Namak) as a value-added product.
|
9
|
Novel strategy for clarification of High polyphenol fruit juice
|
10
|
Comparative study of extraction of oils using various extraction techniques and their properties.
|
11
|
Comparison between solvent extraction and supercritical fluid extraction (co2) under guidance of Sh. Nitin Kumar
|
12
|
Byproduct utilization of Pineapple waste
|
13
|
Nutritional potential of “Moringa Oliefera” in Food Products.
|
14
|
Production of Bio-diesel from barley waste.
|
15
|
Optimization of fat absorption during frying of French fries.
|
16
|
?Development of new multipurpose nutrispread
|
17
|
Development of stevia based chocolate and to assess its acceptability among consumers.
|
18
|
Impact of different processing techniques on potato on the formation of Acrylamide from major precursor asparagine.
|
19
|
Drying of Tomato & studying about its lycopene content.
|
20
|
Study on effect of micro fluidization on rheological properties of flavored milk
|
21
|
Use of spent grain for making cookies.
|
22
|
Preparation of nutritive mix & shelf life study.
|
23
|
NPD : Multi pulse soup pre-mix.
|
24
|
Extraction of glucose from rice.
|
25
|
To develop employee training modules on safety and quality in food industry "
|
26
|
Development of fruit flavored tea powder.
|
27
|
Spray drying of pomegranate juice & study of reconstitutional properties.
|
M. Tech, (2013-2015 batch) Dept. of Food Engineering
S.No
|
Title of the project
|
1.
|
Filtration of Freshly Extracted Sugarcane Juice for Jaggery Processing
|
2.
|
Design and Development of prototype for making stuffed paratha
|
3.
|
Design and development of continuous roaster for controlled roasting of food grains
|
4.
|
Design and Development of Ginger Peeler
|
5.
|
Non-destructive determination of sweetness of melons
|
6.
|
Development of Cashew apple beverage
|
7.
|
Development of machine for continuous extraction of coconut water aseptically from mature nuts
|
8.
|
Foam mat drying of whole egg liquid
|
9.
|
PCM based Solar Dryer
|
10.
|
Process up-gradation of kheer making for mechanized production
|
11.
|
Mechanized process of batter preparation for continuous ghevar making
|
12.
|
Development of Tomato based drink
|
13.
|
Design and development of cleaning equipment for milled millet
|
14.
|
Development of briquettes from paddy straw
|
15.
|
Design and Development of prototype for making stuffed paratha
|
M.Tech (2013-2015 batch), Dept. of Food Engineering (FE)
S. No
|
Title of the project
|
1.
|
Filtration of Freshly Extracted Sugarcane Juice for Jaggery Processing
|
2.
|
Design and Development of prototype for making stuffed paratha
|
3.
|
Design and development of continuous roaster for controlled roasting of food grains
|
4.
|
Design and Development of Ginger Peeler
|
5.
|
Non-destructive determination of sweetness of melons
|
6.
|
Development of Cashew apple beverage
|
7.
|
Development of machine for continuous extraction of coconut water aseptically from mature nuts
|
8.
|
Foam mat drying of whole egg liquid
|
9.
|
PCM based Solar Dryer
|
10.
|
Process up-gradation of kheer making for mechanized production
|
11.
|
Mechanized process of batter preparation for continuous ghevar making
|
12.
|
Development of Tomato based drink
|
13.
|
Design and development of cleaning equipment for milled millet
|
14.
|
Development of briquettes from paddy straw
|
15.
|
Design and Development of prototype for making stuffed paratha
|
M. Tech FSCM (2013-2015 batch) Dept. of Agriculture & Environment Science (AES)
S.No.
|
Title of the project
|
1
|
Study of Post Harvest Losses of Onion.
|
2
|
A detailed investigation of supply chain of winter vegetables from producer to end consumer in Kundli Area
|
3.
|
A study in heavy metal content in vegetable sold in Azadpur Mandi of Delhi.
|
4
|
A detailed study in close supply chain of tomato-problems and possible outcomes
|
5
|
Effective production planning and scheduling for ice cream production
|
6
|
A study on the back end condition of street food vendors
|
7
|
A study on wastage of cooked food in messes/ guest houses in Sonepat
|
8
|
Comparision of Supply chain aspects in organised and unorganised sector
|
9
|
Quality of vegetables grown on Yamuna bank, Delhi
|
10
|
Supply chain of mushroom: A case study of Aterna village, Sonepat
|
11
|
Role of peri-urban agriculture in vegetable supply chain of Delhi
|
12
|
Current status of Apple Supply Chain in Fresh market.
|
13
|
A detailed investigation on supply chain of milk in Sonepat area
|
14
|
Study and hot-spot identification of losses in the supply chain of oranges from farm gate to consumer
|
15
|
Assessment of fresh produce waste in organized retail sector
|
16
|
Study of postharvest losses in the supply chain of fruits
|
17
|
Supply chain of baby corn: A case study of Aterna village in Sonepat.
|
M. Tech (2013-2015 batch) Dept. of Food Science & Technology (FST)
S.No.
|
Title of the project
|
1
|
Studies on storage profile of loose skin shrink wrapped oranges.
|
2
|
Process development for extraction and storage of pomegranate juice.
|
3
|
Standardisation of traditional millet based fermented food from Tamilnadu"
|
4
|
Process and product standardization for a breakfast cereals products using minor millet flour for its health benefits.
|
5
|
Effects of storage conditions on process able quality of carrots
|
6
|
Study on storage profile of shrink warped banana
|
7
|
Study of texture improvement commodity treatments for canning pineapples slices
|
8
|
Assessment of phyto-chemical stimulatory antimicrobial efficacy of basil and black paper
|
9
|
Study of product and process development of Moringa oleifera enriched bread
|
10
|
Utilization of underutilized millets in making sour dough bread
|
11
|
Studies on process development of probiotic mango milk shake premix
|
12
|
Process standardization of peas fortified whey base cheese soup for nutritional goodness
|
13
|
Studies on process development of fruit soup premix base RTS.
|
14
|
Studies on development of storage conditions for extension of shelf life of fresh chillies
|
15
|
Process technology development of lactose hydrolyzed whey based RTS beverage
|
16
|
Characterisation of low energy storage modals for onion and garlic
|
17
|
Study on end product based storage ability of potato for commercial exploration
|
18
|
Designing of low cost storage structure for local vendors to ensure quality meat.
|
M.tech (FSCM) 2nd Year 2014-16 batch Deptt of Agricultural and Environmental Science (AES)
S.No
|
Title of the Project
|
1
|
A study on colour and dimensional studies for assessment of different cultivars of apple present in domestic fruit market of Delhi NCR.
|
2
|
A study on loss assessment of kinnow supply chain in Hanumangarh -Abohar cluster.
|
3
|
Development of osmotically impregnated anthrocynin rich aonwla candy
|
4
|
A study on integration of IT for enhancing efficiency of supply chain in food sector.
|
5
|
A study on the supply chain and shelf-life of diary based Probiotics in Delhi and NCR.
|
6
|
Studies on nutritional and phyto-components of fresh aonla vis –a-vis processed products.
|
7
|
A study on supply chain and marketing of prominent fresh fruits and vegetables in Kolkata area.
|
8
|
A study on the impact of implementation of GST in sales and distribution net work of FMCG industries with particular emphasis on processed fruits and vegetables.
|
9
|
A study on quality parameters of locally available Indian Yogurt in comparison to packaged yogurt with respect to shelf life.
|
10
|
A study on the supply chain of input material for out bound operation of burger in RTE industry.
|
11
|
A study on the extent and utilization of waste generated in the fruits and vegetable processing industries in Sonipat area.
|
12
|
A study on supply chain and waste management in potato based RTE industry in Jabalpur
|
13
|
A study on supply chain and loss analysis of grapes in Nashik area
|
14
|
A study on supply chain analysis of sweet corn from farm to fork in Manoli area of Sonepat district
|
15
|
A study on supply chain analysis of Spinach from farm to fork in village Aterna of Sonepat district
|
16
|
A study on the quality analysis and supply chain of milk (Processed vs. local) available in Sonepat
|
17
|
A study on the supply chain of the kiwi fruit in market of Delhi NCR
|
M.tech (FSQM) 2nd Year 2014-16 batch Deptt of Basics and Applied Sciences (BAS)
S.No
|
Title of the Project
|
1
|
Identification, characterisation & quantification of polyphenols present in herbal tea infusions in the markets of Delhi
|
2
|
Survey studies on food safety systems followed for food served at Delhi railway stations.
|
3
|
Preparation of symbiotic shrikhand using Fructo-oligosaccharides (FOS) & galacto-oligosacccharides (GOS).
|
4
|
HPLC fingerprint profiling of different brands of Chawanprash (an ayurvedic food supplement) to understand the variability in various components.
|
5
|
Gap area identification in implementation of HACCP by small and medium FBOs
|
6
|
Influence of stress on antibiotic resistant profile of lactic acid bacteria
|
7
|
Assessment of Food safety knowledge among various Food business operators
|
8
|
Study of solvatochromic dye as potential food spoilage indicator.
|
9
|
Elemental analysis of food prepared using different traditional cookware
|
10
|
Total diet study with respect to nutritional quality and persistant organic pollutants (Sonipat samples)
|
11
|
To perform molecular epidemiology of food-borne pathogens in street foods/spices
|
12
|
Quality analysis of commonly consumed packed fruit foods
|
M.tech (FST) 2nd Year 2014-16 batch Deptt of Food Science and Technology (FST)
S.No
|
Title of the Project
|
1
|
Preparation and analysis of nutraceutically improved kaju katli
|
2
|
Development of high fibre Shrikhand using orange juice leftover
|
3
|
Effect of microfluidisation in manufacturing of egg mayonnaise devoid of stabilizers and emulsifiers
|
4
|
Safety evaluation of microfludised fruit juice manufactured from artificially ripened fruits.
|
5
|
Comparative study of debittering methods of kinnow juice
|
6
|
Natural colorants stability improvement from Malta: a regional citrus fruit
|
7
|
Extraction of lycopene/lutin from mandi waste
|
8
|
Antioxidant potential and organoleptic evaluation of multigrain cookies incorporating flax seed (Linumusitatissimum)
|
9
|
Utilisation of pineapple core fro value addition
|
10
|
A comparative study of anti-oxidative potential of leaves and seeds of kokum(Garcinia Indica) and development of food products
|
11
|
Formulation and optimization of liquid glucose from rich starch
|
12
|
Development of multigrain Muffins
|
13
|
Development of herb supplemented fruit yogurt
|
14
|
Industry project at the place of internship- Protein extraction and characterisation
|
M.tech (FPOM) 2nd Year 2014-16 batch Deptt of Food Business and Management (FBM)
S.No
|
Title of the Project
|
1
|
To study work measurement & ways to implement lean manufacturing in food processing industry (soya oil refinery) if possible by studying various constraints
|
2
|
JIT applicability to balance supply chain and operations in fruit & vegetable processing industries
|
3
|
Working on the improvement and implementation of Effective Maintenance and operation measures in a controlled atmosphere cold storage
|
4
|
To develop a model to implement HACCP in small scale frozen industry
|
5
|
Green technologies in food dehydration with emphasis on the development and use of solar natural dryers for small scale enterprise
|
6
|
Comparative analysis of functioning of a sustainable and non sustainable production system
|
7
|
To study the different marketing channel of onion
|
8
|
Challenges for production scheduling techniques in SMEs
|
9
|
Quality control as competitive tool for small scale enterprises
|
10
|
Study of marketing tools of various food sector companies
|
11
|
Study of production planning in peak and lean season in food industry
|
12
|
Improve supply chain effectiveness in FMCG industry by benchmarking the different processes
|
13
|
Implementation of lean manufacturing to increase the efficiency of overall productivity
|
14
|
Efficient marketing and supply chain solution for watermelon fruit
|
M.Tech, FPEM 2nd year (2014-16 batch) Deptt of Food Process Engineering Management (FE)
S.No
|
Title of the Project
|
1
|
Process standardization and Equipment development for ghewar production
|
2
|
Process standardization and Equipment development for kulfi production
|
3
|
Process standardization and Equipment development for Stuffed Paratha
|
4
|
Non Destructive testing of sweetness of water melon
|
5
|
Extraction of Coconut water
|
6
|
Process standardization and equipment development for kheer production
|
7
|
Process standardization and equipment development Khakra making machine
|
8
|
Process standardization and equipment development for Kaju Katli
|
9
|
Mechanization of Mango kernel Decortication
|
10
|
Mechanization of walnut decorticator
|
11
|
Roasting of Food Grains
|
12
|
Process standardization and equipment development Prawn Curry
|
13
|
Process standardization and equipment development for Puran Poli
|
14
|
Process standardization and equipment development for Khaja
|
15
|
Process standardization and equipment development for Kababs
|
16
|
Process standardization and equipment development Sugarcane juice
|
17
|
To increase efficiency of boiler and refrigeration section of a Malt Plant
|
18
|
Fermentative production of nutraceauticals
|
Ph.D(2013-16) Deptt of Agricultural and Environmental Science (AES)
S. No.
|
Research Topic
|
1
|
In-vitro culture and Production of High Value Food Additives from Traditionally Used Spice plants
|
2
|
Studies on Preventive Measures to Reduce the Post- Harvest Losses during Storage in Onion (Allium CepaL.)
|
Ph.D (2013-16) Deptt. of Food Business and Management (FBM)
S. No.
|
Research Topic
|
1
|
Impact assessment of marketing strategy on E-sales and value added services
|
2
|
Structure of Microfinance Institution and their impact on Self Help Group
|
Ph.D(2013-16). Deptt of Basics and Applied Sciences (BAS)
S. No.
|
Research Topic
|
1
|
Studies on enhancement of shelf life of different flours using gamma irradiation technique and its effects on the physico-chemical properties of the flours
|
2
|
Development of Microencapsulated Probiotic Formulation with Prebiotics and Evaluation of its efficacy and Product Development Characteristics.
|
Ph.D(2013-16) Deptt of Food Science and Technology (FST)
S. No.
|
Research Topic
|
1
|
Extraction of anthocyanin from Sohiong (Prunus nepalensis), an indigenous fruit in Meghalaya, for potential food application as natural colourant.
|
Ph.D(2014-17). Deptt. of Agricultural and Environmental Science (AES)
S. No.
|
Research Topic
|
1
|
Quantification of the quercetin content in the dry peel of different cultivars of onions followed by enrichment of a food product by using dry peel of prominent cultivar.
|
2
|
Studies on shelf life enhancement of potential tomato varieties grown in the Haryana region by the exogenous application of different polyamines.
|
Ph.D (2014-17) Deptt. of FBM
S. No.
|
Research Topic
|
1
|
The assessment of consumer preference towards fasting food in National Capital Territory of Delhi and new fasting food product development
|
2
|
Drivers of Intra-Industry trade : The case of Indian Processed Food Sector
|
Ph.D(2014-17) Deptt of Basics and Applied Sciences (BAS)
S. No.
|
Research Topic
|
1
|
Total diet study with respect of nutritional quality and safety parameters of Rohtak deivison of Haryana
|
2
|
Fortification of vitamins in fuuit and milk based bevarages using encapsulation techniques and the degradation/homogenization/solubilization/stability during the period of shelf life.
|
Ph.D(2014-17) Deptt of Food Science and Technology (FST)
S. No.
|
Research Topic
|
1
|
Effect of microfluidization and homogenization on the physicochemical , microbial and shelf-life of fermented milk products.
|
2
|
Development of nutritionally rich noodles for mid day meal by using wheat, pearly millet, soybean and sweet potato flour.
|
3
|
Anti oxidant potential of Sargassum spp. And its synergies with Ulva spp. In Diabetic model
|
Ph.D(2014-17) Deptt. of Food Engineering
S. No.
|
Research Topic
|
1
|
Design & development of energy efficient pcm assisted solar dryer for minimizing aflatoxins in agro products
|
2
|
Process development for oil extraction from Mango seed kernel
|
3
|
Development of a low cost superheated steam dryer for better quality of dried fruits and vegetable products
|
Externally funded projects
NIFTEM Students Innovation Fund Scheme