List of Research Projects of NIFTEM

Ph.D(2013-16) Deptt of Agricultural and Environmental Science (AES)

S. No. Research Topic
1 Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in processed food, beverages and kitchen exhaust
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

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
# Title Download
1 2013 to 2015 Download
2 2014 to 2016 Download
3 2015 to 2017 Download
4 2016 to 2018 Download
5 2017 to 2019 Download

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. (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 (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 (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 (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

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.
# Title Download
1 2012 to 2016 Download
2 2013 to 2017 Download
3 2014 to 2018 Download
4 2015 to 2019 Download
5 2016 to 2020 Download