To study the physicochemical properties of orange and prepare value added products from it.

Unlocking Potential: Exploring the Production and Potential of Fruit Butter from Underutilized Fruits i.e. Pumpkin and Bael.

Optimizing Osmotic Drying: Strategies for Producing High-Quality Osmotic dried food product from Beetroot.

Exploring Osmotic Dehydration Techniques for Creating Watermelon Rind Candy: A Sustainable Approach to Waste Reduction in Food Processing.

Millet Infusions: To study the Addition of Finger Millet in Beverages and Assessing its Acceptability.

Reviving Flavor: To prepare Beverages from blends of Grapes and Pineapple and perform its organoleptic evaluations.