| Title of the Project | Funding Agency | Dated | Amount (in Rs.) |
|---|
| Stability of phytochemicals during processing and storage of perishable te,perate fruits | DBT | 28-02-2013 | 4,723,000.00 |
| Enhancing the quality and nutraceutical status of traditional meat products of India by use of enzymes and protective microorganisms | Department of Biotechnology, Govt. of India | 05-03-2016 | 6,750,000.00 |
| Extraction of resistant starch from horse chestnut and rice, its utilization as an encapsulating agent for targeted delivery into the colon | Ministry of Food Processing, Govt. of India | 04-03-2014 | 5,473,000.00 |
| Nutraceutical potential of ß- glucan, its utilization for making functional foods and as an encapsulating material for target delivery of probiotics | Ministry of Food Processing, Govt. of India | 05-03-2013 | 7,380,000.00 |
| Safety, Quality and Nutraceutical Status of Kradi-A traditional Dairy based fermented food of Himalayan Regions of J& K | ICMR, New Delhi | 01-12-2016 | 2,200,000.00 |
| Wheat flour modification by bacterial, enzymatic and chemical interventions to combat coeliac disorders | Department of Biotechnology, Govt. of India | 20-06-2014 | 638,000.00 |
| Safety, Quality and Nutraceutical Status of Kradi-A traditional Dairy based fermented food of Himalayan Regions of J& K. | Indian Council of Medical Research (ICMR) | 05-04-2017 | 2,200,000.00 |
| Value Addition of Fruits and Vegetables of Western Himalayas Through Eco-friendly and Low Cost Technologies | NMHS | 30-01-2019 | 40.28 |
| Refinement of traditional fermentation technology of some vegetable pickles of J&K region. | MOFPI | 25-06-2020 | 42.71 |
| Technological Interventions and Their Application for Sustainable Livelihood of Women Folk Involved in the Production of Various Traditional Milk-based Fermented Foods of Himalayan Belt of J&K | NMHS | 03-12-2019 | 49.00 |
| Post-harvest management of fresh
walnut kernels by edible nano-coating
and modified atmosphere storage | RUSA 2.0 | 16-09-2020 | 1,130,000.00 |
| Refinement of Traditional Fermentation
Technology of Some Vegetable Pickles
of J & K Region | MOFPI | 08-05-2021 | 4,271,000.00 |
| Value addition of fruits and vegetables
of western Himalayas through eco-
friendly and low cost technologies | NMHS | 10-10-2022 | 4,028,600.00 |
| Postharvest management of fresh walnut kernels by edible nano-coatings and modified atmospheric storage | RUSA 2.0 | 11-11-2020 | 18,800,000.00 |
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