CENTRE OF FOOD SCIENCE AND TECHNOLOGY 
 

 About the Centre

Centre of Food Science & Technology (CFST) was established in 2001 with the staff working on different aspects of food processing, preservation and quality control. The Centre is having Faculty members with specialization in Fruit and Vegetable Processing, Microbiology, Postharvest Physiology, Food & Nutrition and Food Technology. The main objective of the centre is to develop trained manpower and appropriate technology for food processing industry.

 

STAFF AND STUDENTS OF CFST (2014-15)

 

Mailing Address

The Director
Centre of Food Science and Technology
CCS Haryana Agricultural University
Hisar- 125 004, Haryana, India.
Telephone: +91-1662-289204.
Fax: +91-1662-234952
Email:
cfst@hau.ernet.in

 

Director (Additional Charge):

Dr. Rajindir K. Jain, Dean, College of Basic Sciences and Humanities.

 

FACULTY PROFILE

 

Dr. SALEEM SIDDIQUI

Designation: Professor & Head

DOB: May 25, 1959

Field of Specialization: Post harvest Technology;

Food Science

Experience: 31 years

Phone No. : 01662-289204 (0) +91-9416397847 (R)

Email: saleem@hau.ernet.in; saleemcfst@gmail.com

 

Dr. (Mrs.) RAJ BALA GREWAL (Joined as Dean PGS)

Designation: Professor

DOB: April 16, 1959

Field of Specialization: Food Science & Nutrition

Experience: 35 years

Phone No. : 01662-289204 (0), 01662-222956 (R)

Email: grewalrb@hau.ernet.in grewalrb@gmail.com

 

Dr. RAKESH GEHLOT

Designation: Associate Professor

DOB: July 1, 1966

Field of specialization: Fruits and vegetables preservation

Experience: 24 years

Phone No. : 01662-289204 (O)

Email: raka 66@hau.ernet.in; rakagehlot@gmail.com

 

Dr. (Mrs.) REKHA

Designation: Assistant Professor

DOB: 22.03.1981

Field of Specialization: Food Science & Technology

Experience: 4 Years

Phone no.: 289204 (O),

94677238876 (M)

Email: rekhaphogat@gmail.com

 

Dr. (Mrs.) ANJU KUMARI

Designation: Assistant Professor

DOB: 21.10.1982

Field of Specialization: Food Microbiology

Experience: 5 Years

Phone no.: 289204 (O),

9034887002 (M)

Email: anjugaina@gmail.com

Dr. MUKESH KUMAR GARG

Associated Faculty member

Designation: Professor

Field of specialization: Agricultural Processing & Food Engineering

Experience: 22 years

Phone No.: 01662-289204 (O), 01662-271060 (R) 9416674060 (M)

Email: gargmk@hau.ernet.in

 

Dr. (Mrs.) KANIKA PANWAR

Designation: Assistant Scientist (on maternity leave), COAE&T

Field of Specialization: Food  Science & Technology

Phone no.: 271060 (O)

 

 

 

 

 

Academic programme:

The Centre offers postgraduate programme leading to:

(i) M.Sc. (Food Science and Technology): The Centre admits 6-8 students every year in M.Sc. programme through an entrance test being conducted by the University in the month of June. The basic requirement for admission to Master's programme is B.Sc. in basic and applied sciences. It involves teaching, laboratory exercises and 4 weeks compulsory in-plant training in various food industries. The students also carry out research work and submit a thesis before being finally eligible for the award of Degree. Till date about 2230 students have passed out from the Centre and are well placed in different food industries and academic institutions.

(ii) Ph.D. (Food Science and Technology): From academic year 2010-11, Ph.D. programme has been started. The centre admits 3 students every year and the basic requirement for admission to PhD is M.Sc. (Food Science & Technology).

No. of students on roll

Year

M.Sc.

Ph.D.

 

Male

Female

Male

Female

2012-13

2

1

0

3

2013-14

1

4

0

3

2014-15

3

6

----

------

Courses offered to M.Sc. students by the Centre 

Code

Course Title

Credits

Semester

Major Courses

Total 20

 

FST 501

FOOD CHEMISTRY & NUTRITION

2+1

I

FST 502

FOOD MICROBIOLOGY

2+1

II

FST 503

FOOD ENGINEERING

2+1

II

FST 504

PRINCIPLES OF FOOD PROCESSING

 2+1

I

FST 505/PFE 510

FOOD PACKAGING

2+1

I

FST 506

FOOD QUALITY SYSTEMS & MANAGEMENT

1+1

II

FST 507

TECHNIQUES IN FOOD ANALYSIS

1+2

II

Minor Courses*

Total 9

 

FOOD PRODUCTS TECHNOLOGY

 

FST 511

POST HARVEST MANAGEMENT OF FRUITS & VEGETABLES

2+1

III

FST 512

TECHNOLOGY OF FRUITS AND VEGETABLE PROCESSING

2+1

III

FST 513

TECHNOLOGY OF CEREALS, PULSES AND OILSEEDS

2+1

III

FST 514

BAKERY AND CONFECTIONARY TECHNOLOGY

2+1

III

FST 515

TECHNOLOGY OF MILK AND MILK PRODUCTS

2+1

III

FST 516

TECHNOLOGY OF MEAT, POULTRY AND FISH PROCESSING

2+1

III

FST 517

SNACK FOODS TECHNOLOGY

1+1

III

FST 518

BEVERAGES TECHNOLOGY

1+1

III

FOOD PROCESSES

 

FST 519/MBB 514

FOOD BIOTECHNOLOGY

2+1

I

FST 520

FOOD ADDITIVES AND INGREDIENTS

2+1

II

FST 521

INDUSTRIAL MICROBIOLOGY

2+1

II

FST 522

NUTRACEUTICALS AND HEALTH FOODS

2+1

II

FST 523

ENZYMES IN FOOD PROCESSING

2+1

II

FST 524

FOOD PHYSICS

2+1

II

FST 525

FOOD TOXICANTS AND ALLERGENS

2+1

II

FST 526 /CE511

WASTE RECYCLING AND RESOURCE RECOVERY SYSTEM

2+1

II

FST 527/PFE-505

ENERGY MANAGEMENT IN FOOD PROCESSING INDUSTRIES

2+1

II

FST 528

SENSORY EVALUATION

1+1

II

Supporting Courses

Total 5

II

FST 531/STAT 534/MBB 553/SOC 512

BIOSTATISTICS AND COMPUTERS

2+1

I

FST 532/COMP 502

COMPUTER FUNDAMENTALS

1+2

III

FST 533/

ABM535

BUSINESS MANAGEMENT AND INTERNATIONAL TRADE

3+0

III

FST 534

APPLIED NUTRITION

2+0

III

Seminar

Total 1

 

FST 591

MASTER'S SEMINAR

1+0

I, II

Research Total

Total 20

 

FST 599

MASTER'S RESEARCH

20

I, II

Compulsory Non-credit Courses**    PGS 501 to PGS 506 and FST541/CE 513/EE 505

 

Deficiency Courses

 

FST 451/ STAT 501 /BST 501

MATHEMATICICAL METHODS FOR APPLIED SCIENCES1

2+0

I

FST 452

INTRODUCTION TO MICROBIOLOGY2

2+1

I

FST 553/AGRON

CROP PRODUCTION: CONCEPTS AND PRACTICES3

2+1

I

For MBA students

FST 551/ABM 518

FOOD TECHNOLOGY AND PROCESSING MANAGMENT

2+0

II

* Students should take at least one course from each group; Department/College can offer the courses depending upon local need, facilities and expertise available; If required, any other course(s) not listed under minor courses can be designed and offered.

1 Compulsory for graduates not having Maths at 10+2/graduate level

2 Compulsory for graduates not having Microbiology at graduate level

3 Compulsory for non-agricultural graduates

 Courses offered to Ph.D. students by the Centre  

CODE

COURSE TITLE

CREDITS

SEMESTER

Major Courses                                                                                                                      Total 15

 

FST 601

ADVANCES IN FOOD CHEMISTRY & NUTRITION

3+0

I

FST 602

MODERN FOOD MICROBIOLOGY

2+1

I

FST 603

ADVANCES IN FOOD PROCESSING

2+0

I

FST 604

PRODUCT DESIGN & DEVELOPMENT

2+1

II

FST 605

FLAVOUR CHEMISTRY & TECHNOLOGY

2+0

II

FST 606

CARBOHYDRATE CHEMISTRY AND TECHNOLOGY

2+1

II

FST 607

PROTEIN CHEMISTRY AND TECHNOLOGY

2+1

II

FST 608

LIPID CHEMISTRY AND TECHNOLOGY

2+1

II

FST 609

CURRENT TOPICS IN FOOD SCIENCE AND TECHNOLOGY

2+0

II

Minor Courses*    *                                                                                                              Total       8

 

Supporting Courses** *                                                                                                      Total       5

 

Seminar                                                                                                                  Total       2

 

FST 691

DOCTORAL SEMINAR I

1+0

 

FST 692

DOCTORAL SEMINAR II

1+0

 

Research                                                                                                                                Total       45

 

FST 699

DOCTORAL RESEARCH

45

 

 *Compulsory courses FST 601, FST 602 and FST 603; other courses to be selected from rest of 600 series and remaining courses from FST 511 to FST 528 not taken at Master's level.

Minor Subjects: Processing & Food Engineering, Livestock Product Technology, Biochemistry, Molecular Biology & Biotechnology, Foods & Nutrition, and Microbiology

 The courses offered by the Centre of Food Science & Technology (Semester-wise)

Semester-I

Course No.

Cr. Hrs.

Title

FST-451/ STAT-501

2+0

Mathematical Methods for Applied Sciences

FST-452

2+1

Introduction to Microbiology

FST-453/CE-512

2+1

General Engineering Principles

FST-531/STAT-534

2+1

Biostatistics and Computers

FST-501

2+1

Food Chemistry and Nutrition

FST-504

2+1

Principles of Food Processing

FST-505/ PFE-510

2+1

Food Packaging

FST-511

2+1

Post Harvest Management of Fruits & Vegetables

FST-512

2+1

Technology of Fruits and Vegetables Processing

FST-513

2+1

Technology of Cereals, Pulses and Oilseeds

FST-520

2+1

Food Additives and Ingredients

FST-601

3+0

Advances in Food Chemistry

FST-602

2+1

Modern Food Microbiology

FST-603

2+0

Food Processing

FST-591/691/692

1+0

Credit Seminar

Semester-II

Course No.

Cr. Hrs.

Title

FST-502

2+1

Food Microbiology

FST-503

2+1

Food Engineering

FST-506

1+1

Food Quality Systems and Management

FST-507

1+2

Techniques in Food Analysis

FST-513

2+1

Technology of Cereals, pulses & oilseeds

FST-520

2+1

Food Additives & Ingredients

FST-528

1+1

Sensory Evaluation

ABM-518/FST-551

2+0

Food Technology & Processing Management

FST-605

2+0

Flavour Chemistry & Technology

FST-609

2+0

Current Topics in Food Science & Technology

FST-591

1+0

Master's Seminar

FST-691/692

1+0

Doctoral Seminar-I / II

 

RESEARCH THRUST AREAS

Besides the on-going research in improvement and development of conventional processed food products from fruits, vegetables, cereals and pulses, the Centre has started focusing on following thrust areas

 

        Development of nutritionally rich value added high shelf life processed foods.

        Utilizing under-exploited indigenous food material for value addition of     conventional foods.

        Development of instant and convenience foods.

        Lab to industry scaling up of food processing technologies

        Food safety and quality management

        Refinement and transfer of post harvest and value addition technologies

 

 LIST OF PROJECTS COMPLETED AND ONGOING RESEARCH  PROJECTS

The Centre has brought various research projects from various agencies e.g. Ministry of Food Processing (MoFPI), DST, ICAR, etc.

  Projects completed

        Up gradation of Quality Control and Food Analysis Laboratory

        Creation of infrastructural facilities for Centre of Food Science and Technology

        Development of commercially viable technologies for  on farm primary processing of fruits & vegetables

        Improvement in the quality of fruits and vegetables by use of pulsed electric field.

        Development of value added products of guar gum 

On going Research projects

        Development of processing technology for promoting plant and animal products

        Optimization of processing parameters for development of technology of traditional products

        Experimental Learning- Setting up facilities for hands on training for processing of fruits & vegetables and some other food items  

INTERNATIONAL COLLABORATION 

(i)      International students: Five students from developing countries have successfully completed their Masters degree from the Centre. These include 3 Students from Vietnam and 1 each from Sri Lanka and Ethiopia.

(ii)     The Centre has signed MOU with IOWA State University for inter-university collaborative academic and scientific programmes.

(iii)    An International Interdisciplinary Indo-Netherlands project - Tailoring Plant, Food and Social Sciences to Empower Local Mungbean Production and Consumption Pattern (TELFUN) was granted to the Centre for the year 2007-2011.

 STUDENTS’ PLACEMENT

         The Directorate of Student Welfare in collaboration with the Centre helps the students in seeking the placement in various academic institutions and food industries.   The students from this Centre either have developed their own entrepreneurship or are well placed at various executive positions in food industries.

         CFST ensures that all pass-outs are properly placed. In order to impart in-hand training and technical expertise to the students, CFST interacts with various Government and Industrial setups of repute. Some of the recent placements are 

Name of students

Year

Sector

Status and Company/Office address

Shivani

2008

Private

G.D.Foods India Pvt. Ltd., N. Delhi

Deepti Arora

2008

Private

ITC Ltd., Bangalore

Ankita Kashap

2008

Private

Vita Milk Plan t(as Supervisor, Quality Control)

Pranjli Jain

2008

Private

Teaching at Amity University in Delhi

Rakesh Yadav

2009

Private

Dell Monte, Delhi

Vandana

2009

Private

Pan Foods, Panipat

Ruchi Rohilla

2009

Private

Bagrry India Ltd.

Munish Siwach

2009

Private

Health Care Energy foods Pvt. Ltd.

Rakesh Kumar

2009

Private

Cremica, Greater Noida, UP

Sunit Kumar

2009

Private

Swati Industries, Panipat

Anand

2011

Private

Haldiram Foods, Noida

Shalini

2011

Private

Consultant,

Rekha

2011

Govt.

Asstt. Prof., CFST, CCSHAU, Hisar

Swati

2012

Private

Yakult Danone India Pvt. Ltd, Sonipat

Snehlata

2012

Private

Teacher

Vikas

2012

Private

Nestle Foods, Moga

Toshma

2012

Private

Teacher

Sonal

2012

Private

Lecturer, M.I.P. College of Food Technology, Marathwada Agril. Univ,, Aundha Nagnath, Maharashtra.

Yatin

2012

Private

Drytech Process (I) Pvt. Ltd. Pandhurna. M.P.

Sushil Kumar,

2013

Private

Manager, Coaching Institute

Jitender Singh

2013

Private

Senior Production Manager, Food Pacific, Figi

Sunil Kumar

2013

Private

Junior Production Executive, Hindustan Uniliver Ltd., Banglore

Yudhbir Singh

2014

Private

Fresh Field, Delhi

Anuradha

2014

Govt.

Scientist in the Agricultural Research Service

Neelam Upadhyay

2014

Govt.

Scientist in the Agricultural Research Service

(Pass-outs are requested to keep informed their recent profiles/placements with photographs to continuously update the information)

 MANUALS

            The Centre has developed following practical manuals, which are very popular amongst the students and various industries. 

1.   Singh, R. and Grewal, R. (2012). OILSEEDS: PROCESSING AND TECHNOLOGY.

2.   Grewal, R. (2010). MANUAL ON SENSORY EVALUATION AND QUALITY ASSURANCE.

3.   Siddiqui, S., Dhawan Kamal and Dhawan, S.S. (2007).  MANUAL OF ANALYTICAL TECHNIQUES IN FOOD SCIENCE.

4.   Mishra. Bhavana, Dhawan, S.S. and Singh, R. (2007).  MANUAL ON BEVERAGE TECHNOLOGY

5.   Siddiqui, S. and Dhawan, S.S. (2006).  MANUAL ON POSTHARVEST MANAGEMENT OF FRESH FRUITS AND VEGETABLES.

6.   Grewal, R. (2006).  PRACTICAL MANUAL ON CEREAL TECHNOLOGY

  

 

Brochure published on the activities of CFST (2014)

 

THESIS/DISSERTATION/REPORTS (PROJECT WORK)

 

Sr.No.

Admn. No.

Name of student

Major Advisor

Title of work

THESIS M.Sc.

1.

98BS222M

Anil Kumar

M.K.Garg

Development of wadi maker for small entrepreneurs and storage study of work

2.

98BS223M

Kapil Sharma

F.A. Masoodi

Rheological and baking characteristics of some wheat varieties grown in Haryana

3.

98BS224M

Kavita

M.K.Garg

Thermal dehydration of white bottom mushroom (A. bisporus)

4.

98BS225M

Mahabir Singh

R. Singh

Preparation and quality assessment of sattu- a traditional food from native barley grain

5.

98BS226M

Malvika Chaudhary

R.B. Grewal

Effect of soybean supplementation in cereals on quality of extruded products

6.

98BS227M

Meenakshi Juneja

F.A. Masoodi

Preservation of cucumber (Cucumis sativus ) by lactic acid fermentation

7.

98BS228M

Puneet Solanki

R.S. Dabur

Effect of microwave treatment on shelf life of khoa and burfi

8.

98BS229M

Somvir Kadian

J.S. Berwal

Comparative assessment of ketch up prepared from tomatoes grown under treatment and organic farming system

9.

98BS230M

Sunita Shehrawat

J.S. Berwal

Comparison of processing attributes of wheat produced under organic and conditional farming systems

10.

98BS231M

Vandana

R.S. Dabur

Development of whey based cold coffee

11

98BS232M

Vibha Sapra

F.A. Masoodi

Blending of carrot and tomato with guava for nutritional and quality improvement of jelly

12.

98BS233M

Vijeta Sangwan

R. Singh

Preparation of high fibre cakes by incorporation of pulse seed coat

13.

99BS190M

Deepak Singh

M.K.Garg

Supplementation of wheat fiber noodles with soyabean fibre

14.

99BS191M

Deepti Debas

R. Singh

Roasting of chickpea for blending with sattu

15.

99BS192M

Divya Passolia

F.A. Masoodi

Value addition of radish and turnip through lactic acid fermentation

16.

99BS193M

Gomav Mehta

R.S. Dabur

Technological innovations in preparation of low cholesterol khoa powder

17.

99BS194M

Harish Kumar

B.S. Beniwal

Extension of shelf life of paneer by reducing surface water activity

18.

99BS195M

Jyatatika Rathi

B.S. Beniwal

Whey utilization in preparation of a functional Indian curry (Kadhi)

19.

99BS196M

Monika Yadav

F.A. Masoodi

Investigations on the use of some natural colorants in guava jelly

20.

99BS197M

Mukta Gupta

R.B. Grewal

Utilization of hydro colloids as fat replaces in biscuits

21.

99BS198M

Shalbha Gupta

R.B. Grewal

Utilization of vegetable powders for value added baked products

22.

99BS199M

Vinod Kr. Jangra

R.Singh

Evaluation of banana and guava in preparation of fruit yoghurt

23.

2000BS162M

Aneeta Khatak

R.B. Grewal

Utilization of hydro colloids as fat replacers in cake

24.

2000BS163M

Bharat Bhushan

M.K.Garg

Performance evaluation of electrically granted curd beaters

25.

2000BS164M

Dinesh Kumar

M.K.Garg

Development and evaluation of aonla (Emblica officinalis) pricking machine

26.

2000BS165M

Priyadarshi

S.S. Dhawan

Preparation of ready to serve beverages and blends from papaya (Corica papaya L.)

27.

2000BS166M

Reema Raj

J. Sahoo

Optimization of ginger (Zingibare officinale) and cloves (Syzygium aromatneum) levels as natural preservatives in chavon minca and patties

28.

2000BS167M

Renu Dadarwal

R.Singh

Use of sapota (Manjkara zapota), banana (Musa balbisian) and guava (Psidium guajava) pulps in shrikhand

29.

2000BS168M

Sanjay Chauhan

R.S. Dabur

Low cholesterol khoa and khoa based sweets

30.

2000BS169M

Sarbinder Kaur

R.Singh

Use of asparatan in preparation of rabri

31.

2000BS170M

Saurabh Sharma

B.S. Yadav

Comparative studies on dehydration of green chillies (Capsicum annum) by solar cabinet dryer and hot air cabinet dryer

32.

2000BS171M

Surinder

B.S. Beniwal

Dehydration of carrot and its use in preparation of gazzrala

33.

2001BS27M

Jitender Kumar

R.S. Dabur

Development of value added indigenous milk products using honey

34.

2001BS121M

Himanshu Shekhar

K. Dhawan

Studies on intermediate moisture mango slices

35.

2001BS133M

Abhilasha Rawat

S.S. Arya

Studies on development and storage stability of semolina based convenience foods

36.

2001BS134M

KSS Sajala

J. Sahoo

Studies on development and stability of vacuum packaged low salt chicken sausages (LSCS)

37.

2001BS135M

Neha Seena

R.B. Grewal

Development of shelf stable chapatti

38.

2001BS136M

Ramesh Kumar

R.Singh

Development of ash gourds (Petha) pricking machine

39.

2001BS138M

Shilpa Madan

S.S. Dhawan

Studies on development of value added products from carrot (Daucus carota  L)

40.

2001BS139M

Sukhdev Kumar

R.B. Grewal

Studies on development of value added products from broken rice (Oryza sativa )

41.

2001BS140M

Suman Singh

B.S. Yadav

Microbiological evaluation of street foods in Hisar City

42.

2001BS141M

Sunil Kumar

Rakesh

Development of beverages from bael (Aegle marmelos. Correa)

43.

2001BS142M

Umesh Kumar

M.K. Garg

Comparative evaluation of different drying methods for drying of spinach and coriander

44.

2002FS149M

Ajay Kumar

R. Singh

Processing of blackgram (Vigna mungo L) for quick cooking

45.

2002FS150M

Archana Kumari

S. Siddiqui

Studies on modified atmosphere storage of guava (Psidium guajava L) in Lucknow-49.

46.

2002FS151M

Brahu Prakash

R.S. Dabur

Utilization of whey as coagulate, cooking and dipping medium in preparation of rasogolla

47.

2002FS152M

Daisy

Rakesh

Studies on physico-chemical changes during processing of aonla into preserve

48.

2002FS153M

Monika

S.S. Arya

Preservation of carrot halwa (Gazaralla)

49.

2002FS154M

Nguyen Van Phong

S. Siddiqui

Studies on the use of soyabean and aonla to improve nutritional  quality of guava jam

50.

2002FS155M

Rakesh Kumar

B. S. Beniwal

Techno-economic survey of creameries around Hisar City

51.

2002FS156M

Rekha

Kamal Dhawan

Development of processed products from kachri

52.

2002FS157M

Ruchika

S.S.Dhawan

Evaluation of predrying treatments for dehydration of peas

53.

2002FS158M

Shard Chandra

B.S. Yadav

Processing of cowpea for quick cooking

54.

2002FS159M

Suruchi Singh

R.B. Grewal

Evaluation of wheat varieties and development of high fibre biscuits

55.

2002FS160M

Sushil Kumar

R. Singh

Processing of rajmash for fast cooking

56.

2002FS161M

Vikas Chahal

S. Siddiqui

Preparation of papaya nectar blends

57.

2003FS111M

Munish Kumar

B.S. Beniwal

Studies on the use of anti oxidant for extending the shelf life of khoa

58.

2003FS112M

Naresh Kumar

S.Siddiqui

Studies on dehydration of ber

59.

2003FS113M

Ramesh Yadav

B.S.Beniwal

Studies on use of antioxidant and preservatives for existing shelf life of pera

60.

2003FS115M

Narender Nain

S.S. Ahlawat

Optimization of commonly used spices as preservative in pork petties

61.

2003FS116M

Rajesh Kumar

R.Singh

Processing of chickpea for quick cooking

62.

2003FS117M

Ritu

B.S.Yadav

Enhancement of functional value of kulfi by addition of probiotics

63.

2003FS118M

Sangeeta Kumari

R.B.Grewal

Evaluation of wheat varieties and development of low fat high fibre biscuits

64.

2003FS119M

Jyoti Jha Bhatnagar

R.S.Dabur

Development of low fat and low calorie kulfi

65.

2003FS120M

Rajnish

D.P.Sharma

Studies on edible coating for fried chicks-patties

66.

2003FS121M

Namerta Mishra

M.K.Garg

Development of nutria powder for fortification of biscuit

67.

2003FS122M

Tarsem Chand

Rakesh

Utilization of bael for production of pulp & jam

68.

2003FS123M

Jitender Singh

S.S.Dhawan

Development of fruit crush and ready to serve beverage from plum

69.

2003FS124M

Neelam Jha Jaria

B.S.Yadav

Microbiological quality of fresh fruit juices and beverages

70.

2003FS125M

Anuj Chaudhary

R.S.Dabur

Effect of processing on radiation of pesticide residues in milk

71.

2003FS126M

Deepika Vashistha

B.S.Yadav

Studies on the dehydration of potato slices for chips

72.

2003FS127M

Smbhi Sharma

R.Singh

Survey of cadmium levels in cereals grown in Haryana

73.

2003FS128M

Deepika Malik

S.Siddiqui

Studies on shelf life of ber (Ziyzyphus mauritiana Lank) under hypobaric conditions

74.

2003FS129M

Neetu Rani

M.K.Garg

Effect of various pretreatment on the dehydration of onions and garlic

75.

2003FS130M

Manju Sheoran

Rakesh

Development of slab and toffee from bael (Aegle marmelos correa)

76.

2003FS131M

PH Lam

S.S. Dhawan

Studies on the intermediate moisture pine apple chunks

77.

2003FS255M

D.H. Duc

S. Siddiqui

Preparation of mushroom powder and its utilization in value added noodles

78.

2004FS179M

Pradeep Dahiya

R.B. Grewal

Development of high protein high fibre biscuits using soyabean and fruit powders

79.

2004FS180M

Kanika Pawar

R.Singh

Clarification and preservation of aonla blended sugarcane  (Sacharum officinarum ) juice

80.

2004FS181M

Suman

S.S.Dhawan

Evaluation of mango varieties for the preparation of mixed fruit bar

81.

2004FS182M

Nidhi

Rakesh Gehlot

Development and evaluation of RTS (ready-to-serve) beverage and squash from bael-guava blends

82.

2004FS183M

Taruna

S.Siddiqui

Pulsed electric field treatment for dehydration of brinjal slices

83.

2004FS184M

Cozy Saini

R.S.Dabur

Process standardization for preparation of different varieties of dahi

84.

2004FS185M

Manisha

B.S.Beniwal/R.S.Dabur

Effect of plant material as antioxidant on shelf life of ghee

85.

2004FS188M

Charu Kapoor

S.S.Dhawan

Development of ready-to-serve whey based vegetable soups

86.

2004FS189M

Barkha

R.B.Grewal

Development of value added organic biscuits

87.

2004FS190M

Arti Chauhan

R.B.Grewal

Development of value added noodles using legume concentrates and isolates

88.

2004FS191M

Ekta Chopra

Kamal Dhawan

Improvement in quality of rice bran oil by blending with selected edible vegetable oils

89.

2004FS192M

NehaTyagi

M.K.Garg

Supplementation of sattu with germinated soybean flour

90.

2004FS194M

Arnab Guha

B.S.Yadav

Enhancement of functional value of soy-fertilizer softy ice-cream by fermentation with probiotics

91.

2004FS195M

Shalini

S.Siddiqui

Preparation of sweetened fruit yogurt

92.

2005FS177M

Meenakshi Ahlawat

S.S. Dhawan

Development of osmodehydrated aonla (Emblica officinala Gaertn)

93.

2005FS178M

Neha Gupta

R.S. Dabur

Development of ready-to-serve spiced paneer

94.

2005FS179M

Vidya Sagar

B.S. Yadav

Utilization of bael (Aegle marmelos Correa) fruit for wine making

95.

2005FS180M

Vijender Singh

R. Singh

Preparation of ready-to-serve from kinnow & carrot blends

96.

2005FS182M

Meenakshi Gupta

M.K. Garg

Modified atmosphere packaging of guava fruits in polymeric films

97.

2005FS184M

Narendar Singh Dhaniya

R. Singh

Removal of tannins from aonla juice by precipitation with proteins

98.

2005FS185M

Amit Kumar Saini

S.Siddiqui

Storage of guava under short term modified atmosphere conditions

99.

2005FS186M

Reena

Rakesh Gehlot

Development & evaluation of cheese and toffee from bael-guava blends

100

2005FS187M

Kiran Bala

R.B.Grewal

Utilization of amaranth for value added biscuits and noodles

101.

2005FS188M

Usha Devi

R.S. Dabur

Extension of shelf life of paneer by microwave treatment

102.

2005FS189M

Nisha Agarwal

B.S. Yadav

Microbiological quality of common sweets from Hisar City

103.

2005FS190M

Rajni Singh

R.Singh

Thermal processing of aonla juice

104.

2005FS191M

Garima Jain

B.S. Yadav

Microbiological quality of fresh fruits and vegetables

105.

2006FS139M

Sonia

R. Gehlot

Development and quality evaluation of RTS (ready-to-serve) beverage and nectar from jamun (Syzygium cumini L)

106.

2006FS140M

Naseeb Singh

R.B.Grewal

Evaluation of selected wheat varieties for porridge making and development of value added instant porridge

107.

2006FS141M

Shivani

 

R. Gehlot

Development and quality evaluation of jam and chutney from jamun (Syzygium cumini L)

108.

2006FS142M

Amit Malik

B.S.Yadav

Microbiological quality of raw milk and buttermilk (chhach) consumed in Hisar

109.

2006FS143M

Sunita

R.Gehlot

Development and quality evaluation of crush and syrup from jamun (Syzygium cumini L)

110.

2006FS144M

Promila Sheoran

R. Singh

Standardization of technology for making churma

111.

2006FS145M

Monika Mathur

R.B. Grewal

Development and Evaluation of low fat fried dough and batter based traditional snacks

112.

2006FS146M

Vandana

R.B. Grewal

Utilization of vegetable pomace and guar gum for preparation of value added extruded products

113.

2006FS147M

Uma

B.S. Yadav

Preparation and evaluation of juice from bottle gourd (Lagenaria sieeraria)

114.

2006FS148M

Priyanka Kajla

S. Siddiqui

Studies on the improvement of quality of dehydrated potato slices using pulse electric field

115.

2006FS149M

Ashok Kumar

D.P. Sharma

A study on utilization of soya products in chicken meat patties

116.

2006FS150M

Vipin Saini

S.Siddiqui

To improve the quality of dehydrated button mushroom (Agaricus bisporus)

117.

2006FS151M

Sakshi Lamba

S. Siddiqui

Preservation of ready to cook rajmash tomato mix

118.

2006FS152M

Deepti Arora

R. Singh

Preparation of shelf stable pineapple sugarcane juice blend

119.

2006FS153M

Bhawana Chug

Kamal Dhawan

Designing of mustard oil blends for improved nutritional and physiochemical qualities

120.     

2006FS259M

M.A.U. Ransingha

R.Singh

Standardization of process for preparation of curd with milk fat replaced by coconut oil 

121.    2

2007FST 210M

Pranjali Jain

R.B.Grewal

Processing of seasame (sesamum indicum) for value addition of biscuits

122.     

2007FST 211M

Mansi Malhotra

R. Gehlot  

Development and quality evaluation of cheese and toffee from jamun (Syzygium cumini L.)

123.     

2007FST 212M

Malvika Shah

B.S.Yadav

Development and Evaluation of whey-watermelon beverage

124.     

2007FST 214M

Rashmi Yadav

R. Gehlot  

Development and quality evaluation of spread and sauce from jamun

125.     

2007FST 215M

Seema Rana

S. Siddiqui

Individual film packaging of guava fruits for shelf life extension

126.     

2007FST 216M

Ruchi, Rohella

R.B.Grewal

Utilization of guar gum & pomace of bottleguard and anola to prepare value added baking products

127.     

2007FST 218M

Munish Siwatch

S. Siddiqui

Dehydration of pulsed electric field treated onion flakes

128.     

2007FST 219M

Sunit Kumar

R. Singh

Detannification of aonla juice and its blending with sugarcane juice

129.     

2007FST 220M

Pardeep Kumar

M.K.Garg

Preparation and storability of garlic powder

130.     

2007FST 221M

Sangeeta Saini

R.B.Grewal

Studies on use of groundnuts (Arachis hypogeae L. ) for value addition of biscuits

131.     

2007FST 222M

Ritu Mehra,

B.S.Yadav

Preparation of brine stock pickles from cucumber

132.     

2007FST 223M

Rakesh Kumar

B.S.Yadav

Utilization of guava fruit for wine-making

133.     

2007FST 224M

Nisha Chaudhary

R. Singh

Preparation of rice-pulse based bread

134.     

2007FST 225M

Hailemarian Tekie

S. Siddiqui

Fresh keeping of cut-watermelon (Citrullus lanatus Mansf.) by hurdle technology

135.     

2008FST154M

Himani Kundu

R.B. Grewal

Utilization of pumpkin and guar gum for preparation of value added extruded products

136.     

2008FST154M

Sonu Panwar

 

Bhawana Mishra

Permeability and performance of Aloe vera based composite coatings on peeled carrots (Daucus carota)

137.     

2008FST155M

Sheetal Rani

R.Singh

Development of nutritious beverage from barley with Peanut and Bengal gram

138.     

2008FST156M

Taruna

 

M.K.Garg

Supplementation of Liquorice (Glycyrrhiza glabra) Powder for the preparation of Guava Toffee

139.     

2008FST157M

Ankit Goyal

S. Siddiqui

Study on storage of mung bean sprouts

140.     

2008FST158M

Rimpi Sharma

Bhawana Mishra

Development and storage of lime juice concentrate

141.     

2008FST159M

Anjali Devi

B.S.Yadav

Preparation of whey based papaya juice blended RTS and Nectar

142.     

2008FST160M

Mamta Rathi

R.S.Dabur

Process standardization of whey-soya milk dahi

143.     

2008FST162M

Darshana

R.Singh

Evaluation of frozen storage and dehydration of different varieties of okra (Hibiscus esculentus)

144.     

2008FST163M

Kirti Bhatia

R.B.Grewal

Utilization of satavar (Asparagus racemosus) and guar gum for preparation of value added extruded products

145.     

2008FST164M

Punam

R.Gehlot

Development and evaluation of ready-to-serve (RTS) drink and squash from bael-mango blends

146.     

2008FST165M

Megha Sharma

R.Gehlot

Development and evaluation of ready-to-serve drink and squash from guava-jamun blends

147.     

2008FST166M

Jyoti Soni

B.S.Yadav

Preparation of beverage from kinnow (Citrus reticulate) juice and whey

148.     

2008FST167M

Neelam Upadhyay

R.S. Dabur

Development of flavoured whey-Soya milk beverage

149.     

2008FST214M

Jessy Moza

S.Siddiqui

Effect of Pulsed Electric Field on extraction and quality of carrot juice

150.     

2009FST150M

Amit Sharma

 

R. Singh

Suitability of different varieties of okra (Abelmoschus esculentus (L) Moench) for dehydration and frozen storage

151.     

2009FST151M

Anand

 

S. Siddiqui

Use of active packaging to enhance shelf life of guava

152.     

2009FST152M

Charul Chaudhary

 

B.S. Yadav

Standardization of technology of wine making from Jamun (Syzygium cuminii (L.) Skeel) fruits

153.     

2009FST153M

Isha Kaushik

 

R. Singh

Use of barley malt for preparation of nutritious beverage from Barley with chickpea and peanut

154.     

2009FST154M

Jyoti Prabha

R.B. Grewal

Utilization of Ashwagandha (Withania somnifera) and guar gum for preparation of value added extruded products.

155.     

2009FST155M

Kartiki

R. Singh

Studies on shelf life of ready-to-cook stuffed okra (Abelmoschus esculentus (L) Moench)

156.     

2009FST156M

Kuldeep.

 

R.Gehlot

Development and evaluation of nectar and crush from bael-mango blends

157.     

2009FST157M

Poonam

R.B. Grewal

Utilization of cereal-pulse blend and guar gum for the preparation of value added extruded products

158.     

2009FST158M

Shalini Verma

R.Gehlot

Development and evaluation of cheese & toffees from Bael-Mango blends

159.     

2009FST159M

Swati Yadav

S. Siddiqui

Enhancement of shelf life of minimally processed bitter gourd (Momordica charantia L.)

160.     

2010FST143M

Sneh Lata

 

R.Gehlot

Development and evaluation of RTS drink and squash from guava-mango blends

161.     

2010FST144M

Monika Rani

R.B. Grewal

Studies on use of chickpea for preparation of value added biscuits and cookies

162.     

2010FST145M

Vikas Goyal

 

R.S.Dabur

Process standardization and shelf life of diabetic rasogolla

163.     

2010FST146M

Pardeep Kumar

 

S. Siddiqui

Development and storage of squash from jamun and lemon blends

164.     

2010FST147M

Toshma Kumari

 

R.Gehlot

Development and evaluation of nectar and crush from guava-mango blends

165.     

2010FST148M

Akanksha Jain

 

R.B. Grewal

Utilisation of Amaranth for preparation of ready to eat extruded products

166.     

2010FST149M

Yatin M. Sonkusale

 

M.K.Garg

Development and evaluation of extruded snack food from millet-soyflour

167.     

2010FST243M

Sonal Zanwar

 

S.Siddiqui

Development of value added green mango-mint-tulsi squash

168.     

2011FST117M

Yudhvir

R.B. Grewal

Development of convenient and healthy extruded snacks using cereals, pulses and vegetables

169.     

2011FST118M

Sushil Kumar

R.B. Grewal

Processing and utilization of cereals and underutilized pulses for development of value added extruded snacks

170.     

2011FST119D

Sucheta

Rakesh Gehlot

Development and evolution of cheese and toffee from guava and mango blends

171.     

2011FST120M

Simran

S.Siddiqui

Study on the shelf life & nutritional quality of cowpea sprouts

172.     

2011FST121M

Jitender

S.Siddiqui

Development of cricket ball syndrome in guava at different temperature during storage

173.     

2011FST122M

Rashmi

 

Rakesh Gehlot

Development and evaluation of jam and chutney form guava jamun blends

174.     

2011FST123M

Sunil

Mukesh K Garg

Comparison of solvent and microwave methods for extraction of essential oil.

175.     

2012FST32M

Jyoti Kumari

S. Siddiqui

Study on the combined effect of growth regulators and heat treatment on the self life of guava (Psidium guajava L.

THESIS Ph. D.

176.     

2010FST103D

Sonu Panwar

 

Rakesh Gehlot

Development of intermediate moisture food segments and candy from aonla

               

 B. Thesis in Progress

S.

No.

Name/Admn. No.

Advisor

Thesis Title

M.Sc.

  1.  

Sango Lule Victor,

2012FST34M

M.K.Garg

Effect of different drying methods on the quality of pineapple powder

  1.  

Wafula Nelson, 2012FST35M

S. Siddiqui

Effect of enzymatic debittering on the quality of processes kinnow mandarin (Citrus reticulate) juice during storage.

  1.  

Mrs.Dang Linh Man, 2013FST42M

Rakesh Gehlot

"Development and evaluation of cheese and toffee from Guava-Jamun blends"

  1.  

Ms. Madhushikha Keshani Ranasinghe, 2013FST43M

S. Siddiqui

"Study on the use of bio-preservatives to enhance shelf life of mung bean (Vigna radiate L.) sprouts"

  1.  

Ms.Harshitha T., 2013FST44M

Rakesh Gehlot

"Preparation and evaluation of ready-to-serve (RTS) drink and squash from mango cultivars"

  1.  

Ms.Priyanka Sharma, 2013FST45M

S. Siddiqui

"Preparation of value added vinegar from guava (Psidium guajava L.)"

  1.  

Mr.Rahul, 2013FST46M

Rakesh Gehlot

"Development and evaluation of cheese and toffee from Guava-Jamun blends"

Ph. D.

  1.  

Aneeta

2010FST61D

R.B. Grewal

 

Evaluation, processing and utilization of pearl millet for preparation of value added RTE snacks

  1.  

Anuradha Shrivastava,

2010FST62D

S. Siddiqui

Development of functional edible coatings for fresh fruits and vegetables

  1.  

Charul Chaudhary,

2011FST27D

R.B.Grewal

Evaluation and processing of flax seed, oat and barley for preparation of convenient and ready to eat extruded healthy snacks.

  1.  

Jyoti Prabha Bishnoi, 2011FST28D

Rakesh Gehlot

Development of value added aonla (Phyllanthus emblica L.) ladoo and spread

  1.  

Sangeeta,

2011FST30D

R.B.Grewal

Processing of high quality protein maize and pseudo cereals for isolation of Starch and the preparation of value added extruded snack.

  1.  

Akanksha Jain

2012FST32D

Rakesh Gehlot

Development and evaluation of value added beverages from Aloe vera, aonla and papaya

  1.  

Isha Kaushik,

2012FST33D

R.B.Grewal

Isolation, modification and quality evaluation of starch from pearl millet varieties and development of ready-to-eat extruded snacks

  1.  

Neeraj,

2012FST34D

S. Siddiqui

Studies on starch isolated from potato subjected to various storage conditions

  Awards/Prizes - Academic activities:   

M.Sc.

Sango Lule Victor, 2012FST34M

ICCR Scholarship

Wafula Nelson, 2012FST35M

-do-

Dang Linh Man, 2013FST42M

-do-

Madushika Keshani Ranasinghe, 2013FST43M

-do-

Harshitha T, 2013FST44M

ICAR-JRF

Ph.D.

Aneeta Khatak, 2010FST61D

Rajiv Gandhi National Fellowship (UGC)

Anuradha Srivastava,2010FST62D

ICAR-SRF

Charul Chaudhary,2011FST27D

INSPIRE, DST

Akanksha Jain, 2012FST32D

-do-

  No. of students who cleared NET, ARS, GATE or any other examination (2013-14) 

Isha   Kaushik, 2012FST33D

Ankit, 2008FST157M

Anuradha Srivastava, 2010FST62D

Neelam Upadhyay, 2008FST167M

Charul Chaudhary, 2011FST27D

ARS-NET-2013(Mains)

-do-

ARS-NET-2013(Selected)

ARS-NET-Mains (qualified in April 2014)

ARS NET- 2014

 MAJOR RESEARCH ACHIEVEMENTS   

         Development of functional edible coating(s) for fresh brinjal and cucumber fruits was carried out.

         The combined effect of heat treatment and growth regulators on shelf life extension of was studied on guava. 

         Development and evaluation of RTS drink and squash from Mango cvs. Totapuri, Safeda and Langra. RTS drink.

         Preparation and evaluation of value added aonla ladoo has been standardized.

         Evaluation, processing and utilization of pearl millet for preparation of value added RTE snacks were conducted. Acceptable processed products can be prepared by HQPM-1 and HQPM-7.

        The study was conducted on processing and utilization of kachri (Cucumis callosus) for development of value added pasta and noodles. It was concluded that pasta and noodles prepared by using dried kachri powder upto 10% level were more acceptable than those prepared from kachri juice. The products were successfully stored for three months.

         Processing and utilization of oyster mushroom (Pleurotus ostreatus) for development of value added pasta and noodles: It was observed that the pasta and noodles prepared by using dried Oyster mushroom powder up to 6% level were more acceptable and can be successfully stored for three months.

  • rk on preparation & utilization of β-carotene rich vegetable powders (carrot and pumpkin powder) in baked products was carried out. The bread & buns containing 15%, cakes containing 20% and biscuits containing 10% of these powders were found acceptable.

  • Tomato and carrot up to 30% could be added in guava jelly preparation for improving colour and texture.

  • Microwave dehydrated mushrooms proved better than sundrying and fluidized bed drying with respect to colour, rehydration ratio and organoleptic quality of the product.

  • Aonla and Petha pricking machines were developed by the centre in collaboration with the Deptt. of Agri. Processing & Energy. 

  • Shelf life of minimally processed peas and carrots was assessed. Peas and carrots can be stored up to one month at low temperature (4oC), whereas at room temperature storage life is only up to one week.

  • Inter-mediate moisture mango slices were developed from variety Totapuri and Safeda. Recovery of IMF of Totapuri was higher and quality was also better from variety Safeda. 

  • Technology for processing of different beverages i.e. RTS, nectar, squash from Ber and  Bael was standardized. Bael RTS having 10% pulp, 14% TSS and 0.;28% acidity, nectar with 20% pulp, 15% TSS and 0.25% acidity and squash with 35% pulp, 45% TSS and 1.2% acidity was the best combination.

  • Method for preservation of candy and juice from carrot was standardized. Carrot juice preserved with pH 3.5 and TSS 12% was best for preservation in bottles which have a shelf life for more than six months.

  • Underutilized fruit such as Kachri was used for development of value added products viz. chutney (dry & wet) fruit spread, dehydrated slices and pickle. All the processed products where acceptable and evaluated for their nutritional arid keeping quality.   

  • Jamun products viz. ready-to-serve drink, nectar, crush, syrup, jam and chutney were developed and evaluated for quality and sensory attributes. Recipes for the above products were standardized. It was found that anthocyanin pigments decreased in the jamun products with the increase in storage period.

  • Aonla juice was detannified using different sources of proteins at different concentrations. Protein treatment removed the tannins and phenolic compounds differentially with higher concentration of proteins. More tannins were removed as compared to phenols. Aonla juice was heat processed at 70 to 90o C. High retention of Vitamin-C was observed with high temperature short time combination with almost no detectable yeast and molds counts. Carrot and kinnow juice improved the sensory characteristics of the blend. 

  • The dehydrated potato slices were prepared from cv. Kufri Chandramukhi,. Pulse electric field treatments (2KV, 4 KV and 6 KV for 15s) were given to the potato slices pretreated with treated with various solutions. The best treatment was 0.25% KMS + 2KV-15s in terms of higher drying rate, rehydration ratio, lesser non-enzymatic browning and organoleptic quality. There were no significant differences in total reducing sugars, total phenols and starch contents among various pretreatments. 

  • Enhancement of shelf life of guava (variety L-49) was undertaken by keeping the fruit at different MA regimes and storing them at room temperature. Shelf life of fruits packed under vacuum was the most effective regime followed by packing in 100% N2 and 5-6% O2 conditions. 

  • Effect of pre-cooling of ber fruits was evaluated by dipping in water at 10oC for 5,10,15 minutes and stored at RT. Pre-cooling for 10 minutes was most effective in improving shelf life.

  • Functional value of kulfi can be enhanced by incorporation of probiotic cultures L. acidophilic at the rate of 107 & 108 cfu/g. These probiolic cultures helps in maintaining the beneficial microflora in the intestine and decrease the population of pathogenic micro flora.

  • Technology standardized for blending of rice bran oil with other vegetable oils i.e. Palm, mustard, olive groundnut, Olive and groundnut oils resulted in improved oil quality having desired ratio of saturated Fatty Acids making it ideal for human consumption.

  • Ready to serve whey based vegetable soups were developed. Tomato-mushroom soup was preferred without whey whereas tomato with whey soup was liked most among all other preparations. 

  • Ready to serve beverages and squash were developed by blending bael and guava fruit pulp. It improved the taste and nutritive value of drink.

  • Nutritional quality of sugarcane juice was compared by blending 5% aonla juice. 

  • Work on minimally processed vegetables was carried out. Initially vegetables like okra, tinda and carrots were minimally processed which improved the shelf life of fresh vegetables by 5-10 days at room temperature.  

  • Quality of dehydrated vegetables was improved in terms of green colour retention and rehydration ratio. Peas and okra was dried by blending in water containing 0.5% KMS and 0.1% NaHCO3 whereas green chillies were dried after blanching in water containing 0.5% and 1% ZnSO4. 

  • Ready-to-Cook Rajmash-Tomato Mix was prepared from presoaked and boiled rajmash in tomato filling solutions-juice, puree and sauce followed by pasteurization. The product was stored at room temperature for 2 months. All the three variants were found to be acceptable in terms of protein content, tyrosine value, ascorbic acid, acidity, lycopene content, organoleptic value and cooking quality. However, the optimum texture was found to decrease during storage period observed by increasing hardness of rajmash preserved in tomato sauce followed by juice and puree. Microbiological studies showed stability of the product for more than 2 months. 

  • An acceptable beverage was prepared from bottle gourd juice blended with lemon and orange juice supplemented with salts, sugars and spices. Fresh blend consisting of bottle gourd and lemon juice (3%) was highly found to be highly acceptable. Storage temperature of 5oC was found to be better than 15oC, where the product spoiled fast. 

  • Twenty six varieties of wheat were evaluated for physical chemical, functional and farinographic characteristics & biscuit making quality. 

  • Process for preparation of instant Halwa mix and Upma mix was standardized. The prepared products can be reconstituted in 3 and 7 minutes using 1:1.25 and 1:2.5 (Mix: water) ratio, respectively. 

  • The process for the preservation of shelf stable chapaties and paronthas was standardized. The shelf life of developed chapatti and parontha is upto 2 weeks at RT. 

  • Barley var, BCU 73 & BS 393 proved better var than BH 75 for Sattu quality. Technology for preparation of better quality sattu was standardized.  

  • High fibre cakes were prepared by incorporation of pulse seed coat. Chickpea seed cost proved better than mung bean seed coat on sensory scores of the cakes. 

  • Ready-to-eat extruded snacks were prepared by blending defatted soy flour with wheat, pearl millet and maize. Wheat and maize based extrusion cooked products proved better than those from pearl millet base. 

  • Process for preparation of low fat cake, muffins and biscuits were standardized with use of different hydrocolloids. 40% fat could be reduced in these baked products with use of hydrocolloids in the formulation. 

  • The process for high fibre sweet and sweet and salty biscuits was standardized. Acceptable biscuits can be prepared by incorporation of 40-50% wheat bran, 20% carrot pomace powder, 10% chickpea husk; 10% isabgol or 2% gum.

  • The process for preparation of value added low fat- high fibre biscuits was also standardized. 50% fat can be reduced in the recipe with use of carbohydrate based fat replacers. Biscuits with 50% less fat and double dietary fibre were acceptable. 

  • Broken rice can be utilized for the preparation of value added pasta and baked products. 20% rice flour can be utilized for preparation of biscuit and cake whereas upto 30% for preparation of noodles, macroni and pastas. 

  • Bael which has a great medicinal value was preserved in the form of pulp, jam, fruit slab and toffee. The products have good shelf life and convenience in use.  Instant rajmash were developed. Dehydrated rajmash took 10 to 12 minutes for cooking as against 50 minutes to 1 hour in unprocessed rajmash. Similarly, instant cooking chickpea and cowpea have also been developed.

  • The process for preparation of shelf stable carrot halwa (Gazraula) was standardized using combination methods of preservation. Carrot halwa was acceptable even after 90 days of storage. 

  • Work on preparation of value added organic biscuits was carried out. The process for preparation of organic biscuits containing bran, carrot powder and brahmi was standardized. Organic biscuits containing 30% bran+2% brahmi and 15% carrot powder & 21% brahmi were acceptable.

  • The process for the preparation of value added Pasta and ready-to-eat extruded snacks was standardized with the use of various levels of carrot pomace, bottle gourd pomace and guar gum. Eight wheat varieties were evaluated for physico-chemical and porridge making quality. The process for preparation of instant porridge and value added porridge were standardized. 

  • Process has been standardized to reduce fat content of traditional fried snacks, viz samosa, matar, gujia, suhali, pakora & sev.  The results indicate that 25-50% fat in these fried snacks can be reduced with use of various hydrocolloids without  adversely affecting the physical & sensory characteristics of the snacks. 

  • Efficiency of domestic churner was evaluated. It was observed that churning of curd at 27-28oC with addition of 2.5 kg water in 4 litre of incubated milk producted butter of good texture. Churner with 8.5 cm impeller diameter with 4 blades and operated at 1400 rpm speed was found best.

  • Softy ice cream made with 75% fortification of buffalo milk with soyamilk was yet another suitable carrier for probiotic bacteria at 10% inoculums.

FOOD PRODUCTS FROM CFST

The centre has developed a number of processing technologies for the production of value added products from locally available fruits, vegetables, cereals and pulses which have a potential of being exploited for commercial production.

 VALUE ADDED READY-TO-EAT EXTRUDED SNACKS

 

 The process for preparation of Ready-to-eat extruded snacks prepared from bajra and corn has been standardized which are delicious & tasty.


Melting moment, nan khatai and kaju biscuits prepared form HQPM

RTS DRINK AND SQUASH FROM MANGO

A low cost technology has been developed to produce a mango RTS drink and squash having, attractive color and good flavour. The pasteurized product packed in 200 ml bottle has a shelf life of six months at room temperature.

 

 VALUE ADDED AONLA LADOO

Process for preparation of value added aonla ladoo has been standardized.    The shelf life of of value added aonla ladoo is six months.

 INSTANT UPMA MIX

 

The process for preparation of instant Upma mix has been standardized which require 6-7 minutes to prepare delicious & tasty Upma. Instant Upma mix is a ready to cook convenient food and it contain Suji, Ghee, Salt, Black pepper, Green chillies, Channa dal, Black gram dal, Mustard seeds, Curry patta and processed dried vegetables (carrot, beans, onion, etc.). These are mixed in a suitable ratio and packed separately.  For making Upma from this mix (100gm.) simmer the packed vegetables in boiling water (300ml) for 4-5 minutes and then add contents of large pack and cook for 3 minutes with continuous stirring.  Good quality delicious Upma is ready to serve.

INSTANT HALWA MIX

Process for preparation of instant Halwa mix has been standardized.  From this mix Halwa can be prepared and served in two-three minutes, whereas it takes about 45 minutes to prepare Halwa using traditional method. Instant Halwa mix contains Suji, Ghee, Sugar and Cardamom.  The shelf life of mix is six months.  The mix is reconstituted by simmering in hot water (1:1.5) and cooking for 2-3 minutes by stirring continuously. The product is valued for its rich taste and aroma and can be served hot within 3 minutes by mere boiling with water.

 

 INSTANT PORRIDGE MIX     

The processes for preparation of different types of nutritious and delicious instant porridge mix preparations have been standardized. Instant Porridge mix require 4-5 minutes to prepare & serve delicious -salty nutritious porridge, sweet porridge, mixed nutritious porridge with a detectable blend of pulses, vegetables and spices, rich in protein complex carbohydrates and minerals.. The nutritionally balanced and wholesome convenience mix remains stable under ambient conditions.  Water uptake ratio is 2.74-3.12. For making porridge ingredients of the packet (100g) require cooking in boiling water (300ml) for 4-5 min. with continuous stirring.  The Instant Porridge mix can be stored up to one year.

 VALUE-ADDED BISCUITSText Box: C

 Processes to prepare different types of value added biscuits have been standardized .i.e. 

        

Low Fat Biscuits: Process has been standardized to prepare low fat 'sweet' (A) as well as 'sweet and salty biscuits' (B).  These biscuits contained 30% less fat and energy and were found acceptable.  Cost of production is lower than standard.

 High Fibre Biscuits: High fibre biscuits (C) have been prepared using different fibre sources.  Process has been standardized for the acceptable levels of various fibre sources in both sweet as well as sweet and salty biscuits.  These biscuits contained less energy & almost double fibre than standard formulations.  Variety of High fibre biscuits can be prepared.

 High Protein High Fibre Biscuits: Process has been standardized to improve protein as well as fibre content of biscuits using fruit powders.  These biscuits (D) have better taste and flavour and contained 10-15% higher protein & fibre than the standard formulation.

  
High Fibre- Low Fat Biscuits
: Biscuits are very popular ready to eat product but these are rich in fat and devoid of fibre.  Importance of dietary fibre for prevention of many chronic and degenerative diseases such as cardiovascular vascular diseases, diabetes mellitus and cancer etc. has been postulated. A has been standardized to prepare biscuits low in fat & energy but high in fibre content (E). These biscuits are enriched with natural source of fibre and contain 40-50% less fat and are organoleptically acceptable in colour & appearance, taste and texture. These biscuits are good for health conscious people and those suffering from hypertension/CVD.

Organic Biscuits: The process has been developed to prepare organic biscuits using organic raw material without use of any chemicals/additives. 

Organic Herbal Biscuits: The process for preparation of organic herbal biscuits has also been standardized using certain food/medical plants having functional properties have been used. These biscuits contain carrots as well as brahmi.  Brahmi has been postulated to have extremely positive effect on learning and memory recall. Organic herbal biscuits (either sweet or sweet `n` salty) can be stored for 2-3 months without any change in quality.  These biscuits contain 9-10% protein, rich in Beta-carotene, minerals and fibre and have better organoleptic properties

 

GLUTEN FREE BREAD

Very good quality rice bread with improved nutritional quality by addition of green gram and bengal gram at 20% level was developed. HPMC (3 parts) and higher levels of water (75 parts) than standard refined wheat flour bread was required for proper leaving of bread.

 

 

VALUE ADDED CAKES

The process has been standardized to prepare high fibre cake using various natural vegetable sources of fibre. The cakes thus prepared were not only having high fibre content but also possessed improved physical characteristics and springiness. The value added cakes can be stored upto three days without any appreciable loss of springiness and firmness.  Process for preparation of low fat cake and muffins has also been standardized. These products contained 40% lesser fat and were highly acceptable. Reduction in fat content not only improved the physical properties of the cake but also reduced its cost.

VALUE ADDED NOODLES & PASTA PRODUCTS

 

Various pulses as well as fenugreek, amaranth seeds, green leaves etc. have been processed and incorporated in noodles and pasta products to improve protein, soluble & insoluble fibre, calcium, iron and Beta carotene content. These noodles have less breakability, low gruel solid loss and improved sensory quality. The high protein noodles and pasta products contained 44-50% higher protein than conventional products available in the market. The other variant of noodles ( High fibre) contained 55% higher fibre and rich in minerals and Beta-carotene.

 VALUE ADDED READY TO EAT EXTRUDED SNACKS     

The process has been standardized to prepare value added ready to eat extruded snacks using Corn//Wheat/Pearl millet and soybean grits/ vegetable/ fruit powder/ pomace and guar gum. Composite protein rich sources/ natural fibre sources, micro-nutrient rich sources have been used alongwith cereal flours to develop high protein low fat ready to eat snacks.  These can be prepared in both spiced and non-spiced forms. The product is acceptable and has shelf life of 6 months

 

LOW FAT FRIED SNACKS

Technology has been standardized to reduce fat content in dough and batter based traditional fried snacks/sweets. These snacks contained 25-50% lass fat than control

SHELF STABLE CHAPATTIES

The process for preparation of shelf stable chapattis and paranthas has been standardized. These chapattis can be preserved for one week in summer and two weeks in winter at room temperature.

 

 

 

READY TO COOK RAJMASH TOMATO MIX

The technology has been generated to prepare Ready-to-Cook Rajmash Tomato Mixes from presoaked and boiled Rajmash in tomato filling solutions: (A) juice, (B) puree and (C) sauce followed by bottling and pasteurization. All the three variants are acceptable but the rajmash-tomato juice mix is more cost effective. The Rajmash tomato mixes can readily be cooked in 4-5 minutes as compared to traditional cooking time of 35-45 minutes. The mixes can easily be stored for more than two months at room temperature.

CURRY PASTE CONCENTRATE & CURRY POWDER

Ready to use curry paste concentrate has been prepared at Centre of Food Science & Technology. It contain oil/ghee, commonly consumed dried condiments and spices in appropriate proportions. It can be stored for one week at room temperature and many months at refrigerator temperature. It does not contain any chemical additive & preservatives. It is very convenient to use, saves time and can be used to prepare variety of delicious curries, vegetable and dals.

OSMO DRIED AONLA

An alternate technology to preserve aonla has been developed to produce osmodehydrated aonla segments which results in the improvement of taste, texture and color besides retaining the vitamin C. The packed product can be preserved for a long time (more than a year) at room temperature.

KACHARI SPREAD & POWDER

Although Kachari is not a cultivated vegetable yet it finds an important place in the diets of northern Indian people in the form of chutney because of its nutritional and medicinal value. A few products viz. chutney, dehydrated powder spread and pickles have been developed and tested. These products have a huge potential for exploitation of large scale production.

GUAVA RTS (READY-TO-SERVE) DRINK

Guava, 'the poor man's apple is valued for its characteristic flavour, delicious taste and a rich source of Vitamin C. A low cost technology has been developed to produce a Guava RTS beverage having, attractive color and good flavour. The pasteurized product packed in 200 ml bottle has a shelf life of six months at room temperature.

 CARROT CANDY

 

 

A candied product from carrot has been developed which has an attractive color, good taste and a shelf-life of six months. The product has been prepared by osmo dehydration of carrot followed by oven-drying. The candy packed in polyethylene can be preserved for six months at room temperature.

DEHYDRATED PRODUCTS

 Improved quality dehydrated potato slices, peas, onion shreds, okra and mushrooms have been developed by the Centre by using various pretreatments like pulsed electric filed, blanching, osmodehydration, etc. or by improved techniques of dehydration.

MIXED FRUITS CHEESE &  TOFFEE

 

Cheese and toffee prepared by blending bael and guava pulp in the ratio of 50:50 were found most acceptable. The bael-guava cheese and toffee contained 12.70 and 10.45 mg ascorbic acid per 100g , respectively.

 

    BAEL WINE

 

Wine has been prepared from Bael by a cheap and simple process. Since this wine contains moderate alcohol content (ca 8%), it can be consumed by all age group people safety. Wine being fermentation products have no toxicity and highly digestive. The wine prepared from this fruit retains all the nutrients and thearapentic properties and, therefore, a value added product can be prepared from this under utilized fruit.

GUAVA WINE

Over-ripe guava fruit are not suitable for table purposes and are discarded; these can be converted to wine by a simple technology. 100% of ascorbic acid of guava is preserved as there is no heat treatment involved in the process of wine one and all. Wine from guava has a very long shelf-life. making from guava. Guava wine has a very pleasant flavour which is liked by

PRICKING MACHINES

Aonla and petha candies are popular traditional products prepared by process involving osmo dehydration. To facilitate water and sugar transfer in osmotically processed products like aonla candy/muraba and ash gourd candy (petha) pricking is required.  It is done manually in such industries.   It is an unhygienic labour intensive process.  The workers are prone to serious injuries during this process.  This manual unit operation has restricted the scale of such industries. The Centre has developed machines for pricking of aonla and petha which can greatly accelerate the process.  The product can be pricked hygienically with minimum manual contact and safe for the workers avoiding injury.

MOU (Non-Exclusive License Agreements) signed with Food Industries for the Food Products Technology developed by CFST 

  1. DKS Incorporate, Hisar for Brahmi Biscuits and two variants of value added fruit beverages (signed on April 25, 2013)

  2. Kamboj Foods Pvt. Ltd., Indri, Karnal for Brahmi Biscits (signed on May 8, 2013).

Participation & Trainings in CFST (2013-14):

      Dr. S.Siddiqui, presented a lecture on "Herbal Foods" in the Workshop on "Post Harvest Technology & Value Addition in Haryana held on 9th June, 2014 at DHRM and organized by Haryana Kisan Ayog. Members of Kisan Ayog visited CFST on June 10, 2014 and were apprised of activities going on in the Centre.

      A training programme of 7 days on "Fruits and Vegetables Processing" for SC/ST Youths was organized in the Centre from June 4-10, 2014.

     Faculty and students of this Centre participated in National Seminar on "Reorientation of Agricultural Research to Ensure Food Security" (RARFS-2014) organized by Directorate of Research from Jan.6-7, 2014.

      Scientists and students participated in Pusa Krishi Vigyan Mela at IARI, New Delhi from 26th to 28th February, 2014 to display exhibits and interacted with the farmers to disseminate the work done at the Centre.

      Chrysanthemum Show  3-4 January, 2014

     Vocational training on 'Preservation of fruits and Vegetables' for SC farmers from Feb.10-14, 2014 organized by KVK, Rohtak

      Kisan Goshti  at Gannaur on 24th February, 2014 

     Scientists and students participated in Pusa Krishi Vigyan Mela at IARI, New Delhi from 26th to 28th February, 2014 to display exhibits and interacted with the farmers to disseminate the work done at the Centre.

      "Hands on training programme for SC Youth in Sorting/Grading of Horticultural Produce" from 19th Feb. - 20th March, 2014 organized by Deptt. of PFE, COAE&T, CCS HAU, Hisar.

      This centre actively participated in the Annual Kisan Mela organized by the University from March 12-13, 2014.

     Invited Lecture on: Minimal Processing of Fruits and Vegetables; Scope and Management at NIFTEM, Kundli on 24th August, 2013 by Dr. Saleem Siddiqui.

     Short Lecture on Cultural and Socio-Economics Scenario of their country by the three M.Sc. foreign students (Shri Lanka, Vietnam and Uganda) on 7th Sept., 2013 and about India by Dr. Anju Kumari.

      Prepared and displayed Maize Products in Kisan Mela on Maize and Sugarcane Crops at RRS, Uchani, Karnal on 16th Sept., 2013

      Training to the entrepreneurs for validation of technology for making Brahmi biscuits on 23-24 August, 2013.

Achievements in cultural activities 

2012-13

   Solo Dance (Classical) - First Prize- Akanksha Jain

   College Procession- First Prize - Charul Chaudhary, Isha Kaushik

   Group Dance (Folk) - Second Prize- Akanksha Jain and Jyoti Bishnoi 

2013-14

   College Procession- First Prize - Rahul, Priyanka and Harshita T. (UTSAV -II)

   Solo Song (Western) - First Prize- Madushika Keshani Ransingha (UTSAV -II)

   Group Dance (General) - Second Prize- Madushika Keshani Ransingha (UTSAV -II) 

2014-15

World Food Day-2014 was organized by Centre of Food Science & Technology in collaboration with the Cultural Form, COBS&H, CCS HAU, Hisar on October 29, 2014. On this occasion, various competitive events were organized for the University students. Among the different events Food quiz-Ms. Nayana Sharma and Deepti Kothari, Poster making - Mr. Dimas Bayu, Slogan writing - Ms. Monika Kakkar, Paper reading-Ms. Nidhi Dalal got the first prize. A talk on theme of World Food Day "Family Farming: Feeding the world, caring for the earth" was delivered by Dr. (Mrs.) Anju Sehrawat. The Dean, COBS&H and Director (CFST) Dr. R.K. Jain called upon the scientists to work together for zero hunger, zero malnutrition and minimum spoilage of food. He also distributed prizes and certificates to the winners of different events. The vote of thanks was proposed by Dr. (Mrs.) Sunita Sheokand, President, Cultural Forum, COBS&H, CCS HAU, Hisar. 

PROCESSED PRODUCTS ON SALE (EXPERIMENTAL BASIS)            

The following products are produced on experimental basis and are sold at ATIC, Gate No. 4 and at CFST, CCS HAU, Hisar.  Their rates have been revised w.e.f. 15.01.2013.  

Sr.No

Name of product*

Quantity

Approved rate (Rs.)

w.e.f. 15.01.2013

1.         Fruit RTS beverage                              200 ml             10.00

2.         Fruit squash                                         700 ml             90.00

3.         Pomegrante syrup                                700 ml           180.00

4.         Vinegar                                                            700 ml             40.00

6.         Jam/Jelly/Marmalade                           500 g               80.00

7.         Fruit preserve                                       1.0 kg            100.00

8.         Vegetable candy (carrot)                      1.0 kg            100.00

9.         Fruit candy (aonla & ber)                    1.0 kg            150.00

10.       Spiced fruit candy                               1.0 kg            170.00

10.       Tomato ketchup                                               500 g               60.00

11.       Tomato chutney                                               500 g               60.00

12.       Tomato paste                                       500 g               70.00

13.       Pickle                                                   500 g               50.00

14.       Guava cheese/bar                                100 g               30.00

15.       Frozen peas                                         500 g               80.00

16.       Instant upma mix                                 100 g               20.00

17.       Instant upma mix                                 200 g               40.00

18.       Melting moments biscuit                      200 g               30.00

19.       Kaju biscuit                                         250 g               40.00

20.       Sponge cake                                        250 g approx.  40.00

21.       Chocolate cake                                                300 g approx.  90.00

22.       Butter cake                                          250 g               80.00

23.       Instant halwa mix (Desi ghee)              100 g               25.00

24.       Instant halwa mix (Desi ghee)              200 g               50.00

25.       Cake buns                                            2 pieces                       10.00

26.       High fiber biscuit                                 100 g               25.00

27.       Maize biscuits                                      250 g               40.00

28.       Maize/Butter biscuits (butter/ desi ghee)     250 g               60.00

29.       Extruded corn snacks                          25 g                 10.00

 *Products made available on demand

PHOTO GALLERY 

Kisan Mela-March 2014

World Bank Team – July 2014

Kisan Mela-September 2014

Kisan Diwas-December 2013

World Food Day- October 2014 (Distribution of prizes)

 Web site developed by Dr. Saleem Siddiqui (Professor and Head) and Dr. (Mrs.) Anju K. Sehrawat (Asstt. Prof.), CFST, CCSHAU, Hisar.