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.

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

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.

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.

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

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

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

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

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

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.)

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

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.

S. No.

Research Topic

1

Extraction of anthocyanin from Sohiong (Prunus nepalensis), an indigenous fruit in Meghalaya, for potential food application as natural colourant.

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.

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

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.

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

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