Amount (in lakh)
Designing a digital
model to promote cooperative learning for producing high quality dairy
professionals (Jan. 2016 – March 2017).
of Resveratrol and its stability, antioxidant activity and bioavailability in
selective traditional dairy products for health benefits (2015-17).
Science Division, ICAR, New Delhi
Development of fortification technology for milk to increase
bioavailability of mineral (2013-15).
Experimental learning of milk processing (2012-13).
Division ICAR, New Delhi
Milk processing and manufacturing of value added dairy products (2011-14).
Technological development of phytosterol enriched fermented dairy
Synergistic Effect of Modified Atmosphere Packaging (MAP) and
antimicrobial edible packaging on shelf life enhancement of composite dairy
foods (doda burfi and bottle gourd burfi) (Feb 2016 – 2019).
Combating the needs of Vitamin A via fortification strategies using
dairy products as vehicle for malnourished tribal community (Dec 2015 – Dec
Value addition of whey and pearl millet in the development of
functional gluten free foods. (March 2015 – June 2018)
Development of biodegradable packaging for enhancing shelf life of
khoa based milk sweets (April 2014 – July 2018).
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