Unraveling the Probiotic metabolite efficacy in comparison of Chlorhexidine on oral bacterial population isolated from Dental Plaque

Description: The oral microbiome, a complex ecosystem of microorganisms inhabiting the human oral cavity, plays a critical role in oral health and overall well-being. This study focuses on comparison of efficacy of Chlorhexidine and the potential of probiotic metabolites to be used as an alternative agent to combat oral bacterial population. The objective of the

utalization of herbs as antideprsaant agent in functional drink.

Description:Depression is a typical neurological disorder which is caused by multiple factors. Treatment of depression through phytochemicals is one of the cheapest, effective and less harmful ways. Keeping in view, the current study was design to evaluate the therapeutic performance of herbal extracts against depression.utalization of wild growing herbs as antideprassant in beaveages to cure

Development of pumpkin seed Ice cream by utilizing pumpkin seeds

Description: Protein and nutrient dense dairy product Socio-Economic Benefits: Waste Management Source of protein Category: Waste management – Solid Waste management, environmental waste management, Biodegradation, fishery waste management, Marine waste management Department: Food Science & Technology

Development of protein and fibre riched ice-cream by utilizing pumpkin seeds

Description: A dairy product thats is protein and fibre enriched for all age groups. Socio-Economic Benefits: Yes as its involves waste utility and good for health concenrs Category: Waste management – Solid Waste management, environmental waste management, Biodegradation, fishery waste management, Marine waste management Department: Food Science & Technology

Development of Probiotic Nishasta suitable for gastrointestinal infections

Description: Benefits of probiotics have been discussed from few decades which helps to overcome gut microbiome disorders. It is a potential source of lactic acid bacteria (LAB) that enhances the immunity alongside that, it provides many health benefits on consumption. Socio-Economic Benefits: It helps to improve status and microbiome of GIT Category: Probiotics – Gastrointestinal

Development of persimodol for healing migraine and headache

Description: Candies to cure mirgraine and headache as works like any headache controlling medicine. Socio-Economic Benefits: As the increasing rate of headache is high day by day so my product will have high in demand. Category: Medicinal Products – Natural medicinal products Department: Food Science & Technology

Development of nutraceutical food products from natural sources

Description: This research explores the development of lactose-free hemp seed yogurt,and jelly products tailored for individuals facing challenges related to constipation, osteoporosis, and diabetes. Socio-Economic Benefits: They will be helpful in the cure of diseases and later on they can be exported. Category: Nutraceutical Department: Biotechnology

DEVELOPMENT OF NACHOS WITHIN CORPORATION OF CORN-SILK WITH COMPOSITE FLOUR

Description: Corn silk, traditionally considered a waste product. The research focuses on the use of corn silk in developing value-added foods, specifically nachos, for all age groups. Another concern as a sustainable approach to value addition of corn-silk waste in the food industry Socio-Economic Benefits: corn silk are used a s waste, incorporation is product

DEVELOPMENT OF BIODEGRADABLE PACKAGING FILM BY UTILIZATION OF PECTIN FROM UNRIPE MUSA PEELS AND STARCH FROM MANGIFERA INDICA KERNELS

Description: A strategy to utilize waste and create a biodegradable packaging film from a combination of starch and pectin. Socio-Economic Benefits: Environmental friendly, required for a cleaner and greener environment Category: Bioplastic – Microbial bioplastic, Agricultural material based bioplastic, For packaging, cutlery, lab utensils Department: Food Science & Technology

Development and characterization of functional mango gummies enriched with ginger extract

Description: Composition of gummies with natural ingredients to enhance the nutritive value of the product and development of a novel product in confectionery industry. Socio-Economic Benefits: Health benefits Category: Nutraceutical Department: Food Science & Technology