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  • List of Project Allotted 2023-24

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    arnav272006
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    The document lists 7 proposed student projects related to food science. Project 1 involves studying the presence of oxalate ions in guava fruit at different ripening stages. Project 2 examines the quantity of casein in different milk samples. Project 3 compares soybean milk to natural milk in terms of curd formation and temperature effects. Project 4 analyzes the effect of potassium bisulfite as a food preservative under various conditions. Project 5 compares the fermentation rates of wheat flour, gram flour, potato juice, and carrot juice. Project 6 looks at common food adulterants in fats, oils, butter, sugar, turmeric powder, chili powder, and pepper. Project 7 is about the action of antacids. Each

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    The document lists 7 proposed student projects related to food science. Project 1 involves studying the presence of oxalate ions in guava fruit at different ripening stages. Project 2 examines the quantity of casein in different milk samples. Project 3 compares soybean milk to natural milk in terms of curd formation and temperature effects. Project 4 analyzes the effect of potassium bisulfite as a food preservative under various conditions. Project 5 compares the fermentation rates of wheat flour, gram flour, potato juice, and carrot juice. Project 6 looks at common food adulterants in fats, oils, butter, sugar, turmeric powder, chili powder, and pepper. Project 7 is about the action of antacids. Each

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    6 views2 pages

    List of Project Allotted 2023-24

    Uploaded by

    arnav272006
    The document lists 7 proposed student projects related to food science. Project 1 involves studying the presence of oxalate ions in guava fruit at different ripening stages. Project 2 examines the quantity of casein in different milk samples. Project 3 compares soybean milk to natural milk in terms of curd formation and temperature effects. Project 4 analyzes the effect of potassium bisulfite as a food preservative under various conditions. Project 5 compares the fermentation rates of wheat flour, gram flour, potato juice, and carrot juice. Project 6 looks at common food adulterants in fats, oils, butter, sugar, turmeric powder, chili powder, and pepper. Project 7 is about the action of antacids. Each

    Copyright:

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    of 2

    S.NO.

    NAME OF PROJECT
    STUDY OF THE PRESENCE OF OXALATE
    IONS IN GUAVA FRUIT AT DIFFERENT
    1 STAGES OF RIPENING

    STUDY OF QUANTITY OF CASEIN PRESENT


    IN DIFFERENT SAMPLES OF MILK
    2

    PREPARATION OF SOYABEAN MILK & ITS


    COMPARISON WITH THE NATURAL MILK
    3 WITH RESPECT TO CURD FORMATION,
    EFFECT OF TEMPERATURE ETC.

    STUDY OF EFFECT OF POTASSIUM


    BISULPHITE AS FOOD PRESEVATIVE
    4 UNDER VARIOUS CONDITIONS
    (TEMPERATURE, TIME, CONCENTERATION
    ETC.)

    COMPARATIVE STUDY OF THE RATE OF


    FERMENTATION OF FOLLOWING
    5 MATERIALS: WHEAT FLOUR, GRAM
    FLOUR, POTATO JUICE, CARROT JUICE
    ETC.

    STUDY OF COMMON FOOD ADULTERANTS


    IN FATS, OIL, BUTTER, SUGAR, TURMERIC
    6 POWDER, CHILLI POWDER AND PEPPER

    PROJECT ON ACTION OF ANTACIDS


    7
    NAME OF STUDENT
    AARUSH TANDON, ANMOL PRATAP
    SINGH, DHRUV SRIVASTAVA, HARSHITA
    SAWHNEY, MAHI SINGH, PRIYANK SINGH,
    SIDDHI SINGH, VASAVI GUPTA

    ABDUR REHMAN, ANSHIKA BENIWAL,


    DIVYANSHI SHARMA, HILAL AHMAR,
    MAYANK CHAUDHARY, RISHABH GOEL,
    SPRAHA SINGH, WRITOSHMI CHATTERJEE

    ABHIMANYU SINGH, ANSHUL SINGH,


    DRISHTI TOMER, IRA VERMA, MONIS
    KHAN, SAKSHAM CHOUDHARY,
    SURYANSH SAXENA, YOGRAJ SINGH

    ALIYA NADEEM, ARNAV SINGH,


    GAURANSHI GOYAL, KABIR ANAND
    PANDEY, NAVYA MADAN, SAKSHAM
    GUPTA, TANISHA KUMARI,

    AMAAN AFZAL, CHAITANYA RASTOGI,


    HARSH KUMAR, KASHVI VATSAL,
    PALLIKA VAID, SANDEEP RAJPUT,
    TANISHK RAHAL, DEV SAXENA

    AMAAN HUSAIN, DARSHIL GOEL, HARSH


    SINGH, KRITIKA CHAUDHARY, PAVITRA
    CHAUHAN, SHABD CHAUHAN,
    VAISHNAVI TRIVEDI
    ANANT AGARWAL, DARSHIT
    CHAUDHARY, HARSHIT SINGH, LAKSH
    RAJ, PAYAL CHAUDHARY, SHORYA
    SHARMA, VAISHNAVI TYAGI

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