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      My Research Profile

                             Nutritional Consequences of Processing Foods in an Industrial Scale

                                                                                    - Studied in an international perspective

      My Research Projects   (In reverse chronological order)

 

  • Development of a network for research on fermented foods in South Asia

  • Evaluation of the impact of agricultural research programmes on the living conditions of the people in three communities in Bolivia.

  • Development of collaborative research programmes for technical university of Moldavia

  • Sustainable utilization of salvinia auriculata for food, food and fuel

  • Fermentation as a food processing method--Technology, nutrition & food safety

  • ß-Oxalyl Di-amino propionic acid (ß-ODAP) in grass Pea (Lathyrus Sativus) seeds

  • Evaluation of the nutritional quality of the seeds of Canavalia Gladiata

  • Production of edible protein concentrate from Dyanthus Caryophyllus leaves

  • Development of a process for production of an infant food from Quinoa

  • Development of a process for production of a beverage from peanuts

  • Water soluble non-starch polysaccharides from cereals

  • Scalding of rye flour for bread making

  • Immuno-chemical determination of water-soluble pentosans in rye grains

  • Binding of mineral elements to dietary fibre components

  • Maillard reaction in food products during processing

  • Enzymatic hydrolysis of food proteins for amino acid analysis

  • Gas Liquid Chromatographic determination of amino acid composition

       Post Graduate Courses developed and conducted by me