The MoU was signed between Jinnah University for Women and Sardar Bahadur Khan Women’s University

The MoU was signed between Jinnah University for Women and Sardar Bahadur Khan Women’s University, Quetta. Mr. Wajeehuddin Ahmed, Chancellor of Jinnah University for Women, and Dr. Sajida Noreen, Vice Chancellor of Sardar Bahadur Khan Women’s University, signed the agreement on the sidelines of the International Conference on Breaking Barriers through Diversity and Inclusivity. It’s

The MoU was signed between Jinnah University for Women and The Women University, Multan

The MoU was signed between Jinnah University for Women and The Women University, Multan. Mr. Wajeeh Uddin Ahmed, Chancellor of Jinnah University for Women, and Prof. Dr. Kalsoom Paracha, Vice Chancellor the Women University Multan, signed the agreement on the sidelines of the International Conference on Breaking Barriers through Diversity and Inclusivity.      

Microbial degradation of synthetic plastic: A sustainable approach against plastic pollution

Description: It describes the microbial management of synthetic plastic waste management. Socio-Economic Benefits: The microbial degradation method of plastic is cost effective, with least hazardous impacts on environement. Category: Waste management – Solid Waste management, environmental waste management, Biodegradation, fishery waste management, Marine waste management Department: Biotechnology

Microbiological analysis of food and water

Description: Food and water are the basic commodities. They are the major source of GIT infections. There is an emergence of antibiotic resistant bacteria in our community. To identify the source of these organisms, this project is initiated Socio-Economic Benefits: The project will identify how the spread of antibiotic resistant strains are developing in our

Mushroom Soup Stock/cube

Description: Button Mushroom Stock Cubes are a culinary innovation that offers a versatile and flavorful solution for vegetarians and meat-lovers. These cubes, packed with mushroom-infused stock, provide a delectable alternative to traditional meat-based broths. They capture the essence of fresh button mushrooms in every bite, making them a satisfying, meaty texture that’s often hard to

Neuro and hepatoprotective effects medicinal flower extract

Description: The study was designed to check the effects effects of flower extract on hepatic function and on brain function Socio-Economic Benefits: Plants ate cheap source of crude drugs. Exploring new sources make import burden of medicine low in country economy Category: Medicinal Products – Natural medicinal products Department: Biochemistry

NutriBlend

Description: This project develops a non-peanut based formulation for Ready-to-Use Therapeutic Food (RUTF) to combat severe acute malnutrition in Pakistan’s flood-affected regions. It replaces peanuts with sunflower seeds, enhancing nutrition and aligning with local dietary habits. Socio-Economic Benefits: “ 1. Improved Health: Reduces malnutrition-related mortality and long-term health impacts. 2. Enhanced Food Security: Mitigates food

NutriBlend

Description: This project develops a non-peanut based formulation for Ready-to-Use Therapeutic Food (RUTF) to combat severe acute malnutrition in Pakistan’s flood-affected regions. It replaces peanuts with sunflower seeds, enhancing nutrition and aligning with local dietary habits. Socio-Economic Benefits: Improved health, enhanced food security, economic development, Category: Nutraceutical Department: Food Science & Tech

OCD-Escape

Description: With a safe, individualized, and effective choice for patients, the VR-based OCD therapy system hopes to transform OCD treatment. Traditional therapies, which are frequently pricy, time-consuming, and ineffective, are intended to be replaced by this immersive and interactive system. The VR system will provide users with a secure setting where they can face their

Physicochemical and nutritive analysis of composite flour biscuits made with asparagus racemosus and withania coagulans: A comparative study

Description: Biscuits are made with Composite flour and herbs are added separately and in combination in order to compare the nutritive benefits and other physicochemical analysis of Biscuits. Socio-Economic Benefits: To cope up with malnutrition To lower the demand of wheat in baked products Category: Nutraceutical Department: Food Science & Tech