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Sl. No. |
Title of the Thesis/Dissertation |
Degree conferred |
Year |
Department |
Name of the Scholar |
---|---|---|---|---|---|
1 |
Development of Low Caloric Dietetic Palada |
M.Tech |
2015 |
Dairy Technology |
Neetha Narayanan |
2 |
Development of Functional Spiced Paneer by Incorporating Inulin as a Fat Mimetic |
M.Tech |
2015 |
Dairy Technology |
Grace A Thachil |
3 |
Process Optimization for Drying of Dahi |
M.Tech |
2016 |
Dairy Technology |
Divya G N |
4 |
Development of Whey Based Edible Coating and its Effect on Shelf-Life Extension of Paneer |
M.Tech |
2016 |
Dairy Technology |
Ankitha Anto C |
5 |
Development of a Ready- To-Reconstitute Probiotic Drink Using Indigenous Lactic Acid Bacteria |
M.Tech |
2016 |
Dairy Technology |
Sheba Sugathan |
6 |
Development of Peda Incorporating Casealpinia Sappan Linn. as Natural Colourant |
M.Tech |
2016 |
Dairy Technology |
Rishi Kumar Puri |
7 |
Process Standardization for the Preparation of Symbiotic Whey Beverage Incorporating Lactobacillus Casei and Inulin |
M.Tech |
2016 |
Dairy Technology |
M Dharani Kumar |
8 |
Process Development for Calcium Enriched Herbal Ice Cream |
M.Tech |
2016 |
Dairy Technology |
MD Davuddin Baig |
9 |
Development of Low Calorie Herbal Basundi |
M.Tech |
2016 |
Dairy Technology |
K N Sai Sreenivas |
10 |
Development of Diabetic Peda Incorporating Sucralose and Costus Speciosus Extract |
M.Tech |
2017 |
Dairy Technology |
Mallakuntla Anupama |
11 |
A Study on Incorporation of Natural Antioxidant for the Shelf Life Extension of Ghee |
M.Tech |
2018 |
Dairy Technology |
Nelakuthi Aditya |
12 |
Standardization of Preparation of Dahi and Yoghurt from Vechur Cow Milk |
M.Tech |
2018 |
Dairy Technology |
Amiti Murali Krishna |
13 |
Process Development for Phytosterol Incorporated Functional Pre-Cheese |
M.Tech |
2019 |
Dairy Technology |
Ambuja S R |
14 |
Physico- Chemical Characterisation of Paneer to Detect the Use of Inorganic Acids as Coagulant |
M.Tech |
2020 |
Dairy Chemistry |
Sharath S |
15 |
Development of a Technique for Detection of Presence of Cow Milk in Goat Milk |
M.Tech |
2019 |
Dairy Chemistry |
Vandhana P S |
16 |
Effect of Incorporation of Organogels on Physicochemical characteristics of Yoghurt |
M.Tech |
2020 |
Dairy Chemistry |
Helna Pious |
17 |
Extent of Degradation of Ghee on Repeated Use as Cooking Medium |
M.Tech |
2021 |
Dairy Chemistry |
Aleena K S |
18 |
Effect of Tea Polyphenols on Calcium in Milk |
M.Tech |
2021 |
Dairy Chemistry |
Arya P R |
19 |
Evaluation of functional characteristics of Exopolysaccharide producing Lactic Acid bacteria |
M.Tech |
2019 |
Dairy Microbiology |
Amrutha T A |
20 |
Biopreservative Potential of Lactic Acid bacterial Metabolites on Paneer |
M.Tech |
2019 |
Dairy Microbiology |
Farzana Beegum M A |
21 |
Standardization of Encapsulation Technique for Effective Probiotic Delivery |
M.Tech |
2020 |
Dairy Microbiology |
Jithu Rappai |
22 |
Bioremediation Potential of Lactic Acid Bacteria Against Cadmium and Lead |
M.Tech |
2020 |
Dairy Microbiology |
Mariya Divanshi A S |
23 |
Characterization of Psychrotrophs Surviving Pasteurization |
M.Tech |
2021 |
Dairy Microbiology |
Vishnu Suresh |
24 |
Process Standardisation of Fat Replaced Low Calorie Chhana Podo Incorporated with Punica granatum Peel Powder |
M.Tech |
2019 |
Dairy Technology |
Dhanya Suresh |
25 |
Development of Casein Based Edible Coating Incorporated with Essential Oil for Paneer |
M.Tech |
2021 |
Dairy Technology |
Archana S |
26 |
Application of Ultrafiltration Process for Manufacture of Emmental Type Cheeese |
M.Tech |
2021 |
Dairy Technology |
Aswathy V A |