| Project-wise Grant Approved and Released for Various Institutes/Colleges/Universities through Research and Development Scheme under Scheme for Human Resources and Institutions of Pradhan Mantri Kisan Sampada Yojana (PMKSY) of Ministry of Food Processing Industries (MoFPI) in India (2020) | ||||
| (Rs. in Lakh) | ||||
| Project Title | Institute/College/University | Approved Grant | Released Grant | Remarks |
| Development of Process for Production of Coconut sap (Neera) Sugar Crystals and Granules | ||||
| Process Technology for Instant Mixes for Varieties of Payasam, Kheer and Phirni using Dry Crystallisation Approach | ||||
| Modification of Natural Polymers-Starches for better Application in Food Sector | ||||
| Development of Immunomodulatory Exopolysaccharides Containing Healthy Fermented Dairy Foods | ||||
| Process Optimization for oil Uptake Reduction using Protein isolates/Hydrocolloids in the Development of deep fried Traditional Gujarati Snacks | ||||
| Processing of Millets and Pseudocereals for Preparation of Nutritionally Enriched Products | ||||
| Development of a Bioactive Encapsulated Functional food product for Diabetics that can Modulate PPARY | ||||
| Harvesting of Techno-functional Applications of Selected Bacterial exopolysaccharides from Food Origin | ||||
| Monascus Purpureus CFR 410-11 Fermented Cowpea Tofu as Functional food | ||||
| Effect of thermal Processing on Proximate Composition and Antioxidant Activity of Indian edible brown Seaweed Sargassum wightii and Development of Nutraceuticals and functional Food from it | ||||
| Optimization of Processing Variables for Quality Improvement of Ethnic Meat Products of Jammu and Kashmir | ||||
| A Process for Scaling-up of the Production of Edible Eicosapentaenoic acid and Docosahexaenoic acid enriched oil from Fish Industrial Discard | ||||
| Refinement of Traditional Fermentation Technology of some Vegetable Pickles of J&K Region | ||||
| Development of a Protocol for Reduction of Acrylamide Levels in Selected Potato based Snack Foods | ||||
| Development of Value Chain for multi-Purpose Commercial Utilization of Selected Arid Fruits | ||||
| Design and Development of a System for Trapping of Bioactive components from selected Fruits (Mango, Orange, Pineapple, Banana and Grape) and Vegetables (Onion, Carrot, Garlic, Mint and Ginger) during Drying process” from IFPT, Thanjavur (Tamil Nadu) | ||||
| Pineapple Fruits Waste | ||||
| Preparation, Characterization and Evaluation of Encapsulated Eggplant Peel Extract and Potato Peel Extract in Edible Oil | ||||
| Effective Utilization of bio-waste from Small Onion in Food Processing Applications | ||||
| Development of Technological Interventions for Enhancement of Quality, shelf-life and Microbiological Safety of Traditional meat Product - Hyderabadi Haleem | ||||
| Development of Crisps from Fruits and Vegetables | ||||
| Development of enzyme based Biomarkers for rapid Differentiation of Fresh and Frozen-thawed Meat with Special Reference to Poultry Meat | ||||
| Development of Value added Products from Coffee Leaves | ||||
| Total | ||||
