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