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