Gadvasu

Sr. No.

Title of Project

Objectives

Investigators

Budget

In lacs

Sponsoring Agency (Rs.)

Duration of the Project

1.                   

Processing of milk into different value added products for better economic returns

1. To develop baseline data of the utilization pattern, cost and returns of milk processing units and constraints faced by the dairy industry in Punjab.
2. Standardization of the technologies for the processing of milk into value added products.
3. Transfer of the developed technologies to the end users for their economic benefits

PI: Dr M. K. Chatli

54.64

RKVY

2009-12

2.                   

Studies on development and storage of meat products without and with minimum refrigeration

1.      To develop nutritionally and organolepticallysuperior hurdle technology meat products

2.      To study microbial stability and safety of hurdle technology meat products during storage conditions.

3.      To popularize these products by conducting trainings and mass media communication

PI: DrJ. Sahoo

54.16

RKVY

2009-12

3.                   

Processing of Buffalo Milk into Mozzarella Cheese For Better Economic and Health Returns

1.      Standardization of technologies for the manufacture of Mozzarella cheese using different sources of rennet.

2.      Standardization of the technologies for the processing of health oriented ‘functional’ mozzarella cheese and their quality evaluation

3. Strategies to develop low-cost preservation & packaging technologies for preservation of Buffalo mozzarella cheese
4. Transfer of the developed technologies to the end users for their economic benefits

PI: Dr M. K. Chatli

47.0

RKVY

2010-13

4.                   

Development of suitable Module for Sustainable Processing and Marketing of Meat and Meat Products to Increase Employment and Income Generation in Punjab Sate

1. To develop protocols for scientific slaughter meat animals for production of wholesome meat

2. To develop cost effective technologies for the utilization of slaughterhouse byproducts

3. To develop the processing technologies of the different emulsion based and restructured meat products

4. Transfer of technologies to the farmers by conducting trainings and mass media communication.

PI: Dr. J. Sahoo

34.0

RKVY

2010-13

5.                   

Processing of meat and egg into newer value added products for popularization and better marketing

1.      To standardize the processing technologies for the development of extended shelf-life meat products.

2.      To develop the functional/health oriented meat products with extended storage life.

3.      Transfer of technologies to the end users by conducting trainings and mass media communication

PI: Dr. M. K. Chatli

15.80

RKVY

2013-16

6.                   

Novel bioactive edible films for extending shelf life of meat based products

1.   To develop edible antimicrobial films based on natural matrix material.

2.   To elucidate the efficacy of developed edible films for the prolongation of shelf life of meat and meat products.

PI: M.K. Chatli

Co-PI: Nitin Mehta, A.K.Arora

53.36

Ministry of Food Processing Industries

2012-2015

7.                   

Development of designer Meat and Egg Product for Health Benefits and Marketing

1.      Standardization of processing conditions for development of value added egg products.

2.      Dissemination of technologies to end users.

PI: Dr. M.K. Chatli

5.0

RKVY

2014-17

8.                   

Development and dissemination of processing technologies of meat products for enhanced economic benefits

1.      Consumer survey analysis for meat consumption pattern in Ludhiana.

2.      Standardization of processing conditions for development of value added meat products.

3.      Dissemination of technologies to end users through trainings and print material for enhanced benefits.

PI: Dr Nitin Mehta

14.0

RKVY

2014-17

9.                   

Encapsulation of natural bioactive compounds and micronutrients for the enhancement of nutritive, preservative and processing functionality of meat products

1.      To identify the bioactive compounds and micronutrients for encapsulation and development of process protocols for the same.

2.      To optimize the incorporation levels of encapsulated compounds in meat and evaluation of its effects on the quality characteristics of meat products.

3.      To assess the economics and viability of the process and product for industrial scale up.

PI: Dr Nitin Mehta

55.0

MoFPI

2014-17

10.               

Development of extended storage life functional meat products by incorporating bioactive phyto-ingredients

1.      To optimize the process protocol for the extraction of bioactive components from phyto-ingredients,

2.      Elucidation of their efficacy and development of novel meat products incorporating them

3.      To investigate storage stability and economics of the developed functional meat products

PI-Pavan Kumar

Co-PI- Manish Kumar Chatli

12.65 lakh

UGC, New Delhi

2015-18

11.               

Processing of slaughter house byproducts for the development and storage stability of pet foods

1.      Standardization of conditions for development of value added pet foods from slaughter house industries.

2.      Estimation of storage stability of developed products.

Dr O.P. Malav

22.0

RKVY

2016-19

12.               

Bioactive biodegradable composite films for the extension of shelf life of livestock products

1.      To develop and characterize the composite biodegradable films using naturally available biopolymers from plant and livestock industry byproducts.

2.      To identify the dose rate of incorporation of antimicrobial enzymes, biopeptides, protective cultures on the basis of their antioxidant and antimicrobial effect into developed bioactive films.

3.      To elucidate the efficacy of developed biodegradable bioactive films for the prolongation of shelf life of milk, meat, fish and their products.

PI: M.K. Chatli

Co-PI: Nitin Mehta, S. Shiva Kumar

79.732

DST, GOI

2017-2020