Iron Rich Cake Rusk

Description: Iron deficiency is a prevalent health concern across the world, demanding novel culinary solutions to treat it. This research presents an iron-enriched cake rusk made with red lentils and white wheat as essential components. The goal of the study was to develop a tasty snack that not only tastes good but also helps to

INSTANT DAAL MIX

Description: Instant daal mix prevent malnutrition disease and provide convinency for working women. Socio-Economic Benefits: It is a instant daal mix and it Cures malnutrition (protein deficiency) and provide convinency for working women. It’s a cost effective product. Category: Probiotics – Gastrointestinal tract infection, Antioxidants, Cholesterol lowering drugs Department: Food Science & Technology

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

Insecticidal activities of Phytochemicals against Orthopteran pests through Nanotechnology

Description: The effectiveness of extracted terpenoid and a nanobiopesticide formulated by encapsulating terpenoid with zinc oxide were assessed for toxicity against locust species belong to the Acrididae family. Bioassay tests were conducted to evaluate their efficacy specifically targeting adult locusts. Socio-Economic Benefits: Cost Savings for Farmers, Enhanced Agricultural Productivity, Healthier Work Environment, Improved Food Safety,

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

Incorporation of red kidney beans in composite flour to innovate cake rusk for colon health

Description: In our innovative product we replaced refined flour with kidney beans and barley flour which are nutrient dense and rich in fiber which helps in boosting immunity and improve colon health. Socio-Economic Benefits: It is cheaper and nutrient dense compared to the existing market product availabe which is only rich in calories. Category: Probiotics

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