PROJECT LIST

S. NO . NAME OF STUDENTS PROJECT

1 AAKASH VERMA Study of quantity of casein present in different samples of milk .
2 ABHISHEK YADAV Preparation of soybean milk and its comparison with the natural milk with respect to curd formation , effect of temperature , etc.
3 ADITYA SINGH PARIHAR Study of the effect of Potassium Bisulphate as food preservative under various conditions ( temperature , concentration , time , etc. )
4 AKHIL KUMAR YADAV Study of digestion of starch by salivary amylase and effect of pH and temperature on it .
5 AKSHAY ASTHANA Comparative study of the rate of fermentation of following materials : wheat flour , gram flour , potato juice , carrot juice , etc.
6 ANURAG Extraction of essential oils present in Saunf ( aniseed ) , Ajwain ( carum ) , Illaichi ( cardamom ) .
7 ARPITA BHARDWAJ Study of common food adulterants in fat , oil , butter , sugar , turmeric power , chilli powder and pepper .
8 ARSHIT CHANDRA Study of quantity of casein present in different samples of milk .
9 ARYAN SINGH Preparation of soybean milk and its comparison with the natural milk with respect to curd formation , effect of temperature , etc.
10 ATHARV MISHRA Study of the effect of Potassium Bisulphate as food preservative under various conditions ( temperature , concentration , tíme , etc. )
11 AYUSH MISHRA Study of digestion of starch by salivary amylase and effect of pH and temperature on it .
12 CHITRANSH MOHAN Comparative study of the rate of fermentation of following materials : wheat flour , gram flour , potato juice , carrot juice , etc.
13 DEVANSHI VALECHA Extraction of essential oils present in Saunf ( aniseed ) , Ajwain ( carum ) , Illaichi ( cardamom ) .
14 HARSHIT RAI Study of common food adulterants in fat , oil , butter , sugar , turmeric power , chilli powder and pepper .
15 KRISHNA SHARMA Study of quantity of casein present in different samples of milk .
16 MAHIMA SINGH Preparation of soybean milk and its comparison with the natural milk with respect to curd formation , effect of temperature , etc.
17 MANTASHA Study of the effect of Potassium Bisulphate as food preservative under various conditions ( temperature , concentration , time , etc. )
18 MOHD . UMAR KHAN Study of digestion of starch by salivary amylase and effect of pH and temperature on it .
19 NAVNEET PATEL Comparative study of the rate of fermentation of following materials : wheat flour , gram flour , potato juice , carrot juice , etc.
20 NIKHIL KUMAR SINGH Extraction of essential oils present in Saunf ( aniseed ) , Ajwain ( carum ) , Illaichi ( cardamom ) .
21 NIVEDITA SINGH Study of common food adulterants in fat , oil , butter , sugar , turmeric power , chilli powder and pepper .
22 NOOPUR YADAV Study of quantity of casein present in different samples of milk .
23 PRABHAT Preparation of soybean milk and its comparison with the natural milk with respect to curd formation , effect of temperature , etc.
24 PRABHAT KUSHWAHA Study of the effect of Potassium Bisulphate as food preservative under various conditions ( temperature , concentration , time , etc. )
25 RIDDHI RAJPUT Study of digestion of starch by salivary amylase and effect of pH and temperature on it .
26 RITIKAA SINHA Comparative study of the rate of fermentation of following materials : wheat flour , gram flour , potato juice , carrot juice , etc.
27 RUDRANSH SINGH Extraction of essential oils present in Saunf ( aniseed ) , Ajwain ( carum ) , Illaichi ( cardamom ) .
28 SAMRADH VIKRAM SRIVASTAVAStudy of common food adulterants in fat , oil , butter , sugar , turmeric power , chilli powder and pepper .
29 SANDARBH PATEL Study of quantity of casein present in different samples of milk .
30 SANSKAR SINGH Preparation of soybean milk and its comparison with the natural milk with respect to curd formation , effect of temperature , etc.
31 SAUMYA CHAUHAN Study of the effect of Potassium Bisulphate as food preservative under various conditions ( temperature , concentration , time , etc. )
32 SHAILIA SHARMA Study of digestion of starch by salivary amylase and effect of pH and temperature on it .
33 SHIVAM SINGH Comparative study of the rate of fermentation of following materials : wheat flour , gram flour , potato juice , carrot juice , etc.
34 SHIVANI CHAUDHARY Extraction of essential oils present in Saunf ( aniseed ) , Ajwain ( carum ) , Illaichi ( cardamom ) .
35 SHRESHTHA Study of common food adulterants in fat , oil , butter , sugar , turmeric power , chilli powder and pepper .
36 SIDDHARTH SINGH Study of quantity of casein present in different samples of milk .
37 SNEHA SAHITYA Preparation of soybean milk and its comparison with the natural milk with respect to curd formation , effect of temperature , etc.
38 SONAL GUPTA Study of the effect of Potassium Bisulphate as food preservative under various conditions ( temperature , concentration , time , etc. )
39 SOUMYA MISHRA Study of digestion of starch by salivary amylase and effect of pH and temperature on it .
40 UDIT KUMAR YADAV Comparative study of the rate of fermentation of following materials : wheat flour , gram flour , potato juice , carrot juice , etc.
41 UMAIR SHEIKH Extraction of essential oils present in Saunf ( aniseed ) , Ajwain ( carum ) , Illaichi ( cardamom ) .
42 UNNATI SRIVASTAVA Study of common food adulterants in fat , oil , butter , sugar , turmeric power , chilli powder and pepper .
43 UTKARSH SHUKLA Study of quantity of casein present in different samples of milk .
44 VANSHIKA SINGH Preparation of soybean milk and its comparison with the natural milk with respect to curd formation , effect of temperature , etc.
45 VARAD BAJPAI Study of the effect of Potassium Bisulphate as food preservative under various conditions ( temperature , concentration , time , etc. )
46 VARTIKA PATEL Study of digestion of starch by salivary amylase and effect of pH and temperature on it .
47 YASH KARTIK Comparative study of the rate of fermentation of following materials : wheat flour , gram flour , potato juice , carrot juice , etc.
48 YASHRAJ YADAV Extraction of essential oils present in Saunf ( aniseed ) , Ajwain ( carum ) , Illaichi ( cardamom ) .
49 YATHARTH SINGH Study of common food adulterants in fat , oil , butter , sugar , turmeric power , chilli powder and pepper .