| Title of the Project | Funding Agency | Dated | Amount (in Rs.) |
|---|
| 2. Nutraceutical potential of ß- glucan, its utilization for making functional foods and as an encapsulating material for target delivery of probiotics. | Department of Biotechnology Govt. of India | 05-03-2013 | 7,380,000.00 |
| 5. Extraction of resistant starch from horse chestnut and rice, its utilization as an encapsulating agent for targeted delivery into the colon | Ministry of Food Processing, Govt. of India | 05-03-2014 | 5,473,000.00 |
| 3. Wheat flour modification by bacterial, enzymatic and chemical interventions to combat coeliac disorders | Department of Biotechnology Govt. of India | 02-06-2014 | 638,000.00 |
| 6. Safety, Quality and Nutraceutical Status of Kradi-A traditional Dairy based fermented food of Himalayan Regions of J& K | ICMR, New Delhi | 01-01-2016 | 2,200,000.00 |
| 1. Enhancing the quality and nutraceutical status of traditional meat products of India by use of enzymes and protective microorganisms | Department of Biotechnology Govt. of India | 03-03-2013 | 6,750,000.00 |
| 4. Stability of phytochemicals during processing and storage of perishable temperate fruits | Department of Biotechnology Govt. of India | 28-02-2013 | 4,723,000.00 |
| Safety, Quality and Nutraceutical Status of Kradi-A traditional Dairy based fermented food of Himalayan Regions of J& K | ICMR | 01-01-2016 | 2,200,000.00 |
| Fortification of active ingredients from saffron and sea buck thorn for development of novel functional foods | Department of Science and Technology, SERB | 13-09-2017 | 4,400,000.00 |
| Safety, Quality
and
Nutraceutical
Status of Kradi -
A traditional
Dairy based
Fermented food
of Himalayan
Regions of J &
K. | ICMR | 31-07-2020 | 2,200,000.00 |
| Technological
interventions
and their
application for
sustainable
livelihood of
women folk
involved in the
production of
various
traditional
milk-based
fermented foods
of Himalayan
belt of J&K. | NMHS | 01-04-2018 | 4,900,000.00 |
| Fortification of
active
ingredients from
saffron and sea
buck thorn for
development
of novel
functional
foods”. | SERB | 27-06-2018 | 4,400,000.00 |
| Encapsulation of sea buckthorn polythenols and their interaction with milk proteins for their stability and sustainable release in the gut. | ICMR | 21-06-2019 | 2,022,720.00 |
| Characterisation of macromolecules from underutilised millets, their nano-reduction and utilization as bioactive nano-carrier for development of functional foods | ICMR | 21-06-2019 | 2,022,720.00 |
| Nano reduction of starch macromolecule, its characterization and utilization as nano-carrier for development of functional foods. | ICMR | 18-05-2018 | 1,700,000.00 |
| Fortification of active ingredients from saffron and sea buck thorn for development of novel functional foods | SERB | 01-01-2022 | 4,400,000.00 |
| Technological interventions and their application for sustainable livelihood of women folk involved in the production of various traditional milk-based fermented foods of Himalayan belt of J&K. | NMHS | 01-01-2022 | 4,900,000.00 |
| Encapsulation of sea buckthorn polythenols and their interaction with milk proteins for their stability and sustainable release in the gut. | ICMR | 05-05-2022 | 2,022,720.00 |
Food Science & Technology