Research Mandate
Fluid Foods Including Dairy Foods

  • Research on nutraceuticals from milk, functional dairy foods with prebiotics, probiotics, micronutrients, and other bioactive compounds for improved human health.

  • Debittering in fruit juices by application of protein engineering of food enzymes.

  • Development of dairy food supplements by modified microorganisms characterized by an enhanced concentration of nutrients through genetic manipulation.

  • Value addition to traditional milk foods through application of new processes, biotechnological interventions, packaging and mechanized manufacturing system.

  • Genetic manipulation of the dairy starters for developing new strains with functional attributes aimed at developing health foods and nutraceuticals.

  • Biosynthesis of novel bacteriocins from lactic acid bacteria effective against microbial contaminants for application as food grade biopreservatives by using microbial technology.

  • Molecular characterization of traditional fermented dairy foods such as, dahi, lassi and buttermilk for intrinsic physico-chemical, structural, textural and sensory profiles.

  • Development of biosensors for rapid and on-line detection of chemical contaminants including adulterants, pathogens and toxins in milk & milk products.

  • Commercial production of food flavours from genetically modified desired strains of bacteria and yeast.

  • Genetic characterization & identification of bio-peptides by molecular marker in milk.

  • Establishment of anti-oxidative potential of milk and milk products for promoting them as health foods by applying biotechnological technique.

  • Application of rDNA technology for production of food grade bio-preservatives to counter mold problem in dairy & fermented food industry.

  • Studies on utilization of major milk constituents as functional ingredients in non-dairy food formulations and development of edible packages.

  • Process development for commercially viable technologies for manufacturing fermented designer milk food products with cereals and/or bioactive components.

  • Studies on validation of health claims of newly developed functional foods added with prebiotics/probiotics/neutraceuticals through animal studies/clinical trials.

  • Synthesis of novel bacteriocins from lactic acid bacteria effective against microbial contaminants for application as food grade biopreservatives.

  • Molecular identification and genomic analysis of starter and probiotic strains of indigenous lactic acid bacteria (LAB).

  • Development of commercially viable separation technologies for fractionation of major milk proteins.

  • Application of modified atmosphere packaging, vacuum packaging, and active packaging and combined factors for enhancement of shelf life of milk products with special emphasis on traditional dairy products.

  • Development of processes for the manufacture of ready-to-serve/ready-to-reconstitute indigenous milk products and scaling up of the technologies for industrial application.

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