• भारत सरकार Government of India
  • शिक्षा मंत्रालय Ministry of Education
  • भारतीय प्रौद्योगिकी संस्थान खड़गपुर Indian Institute of Technology Kharagpur
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(369) | Liposomes for control release of health promoting factors such as multivitamins (Vit D, A, B 9 and B 12 ), omega 3 fatty acids and bioactives (bacosides) (Submitted On 16-AUG-2020)
  • (PI) - Prof. Muthupandian Ashokkumar THE UNIVERSITY OF MELBOURNE
    From Date: 24-09-2019 | To Date : 24-09-2019
    No Of Participants: 30
    Contact Hrs : 2
    Total Contact Hrs : 2
    Visiting Institute
    Indian Institute of Technology Kharagpur
    Course
    Ultrasonic in Food and Bio-Processing (Lecture)
    Outcome of The Visit

    The academic visit of International PI, Prof. Muthupandian Ashokkumar, University of Melbourne, Australia helped our students and research scholars in understanding the concept of ultra-sonication and the working principle of acoustic cavitation. The scientific interaction of visiting International PI with the students has helped in apprehending in-depth knowledge about the utility of ultra-sonication technology, particularly in the field of food processing, i.e. preparation of emulsions. There was also compendious discussion which brought up elucidation to several major issues occurring after ultra-sonication of milk and/or emulsions like the structural changes of proteins and fat globules. While interacting with students, Prof Ashokkumar also focused on scope of research in Australia by providing an overview of the courses and provided tips, sources and avenues of higher studies available in UoM, Australia. During the visit, Prof Ashokkumar confirmed and finalized the forthcoming academic visit of the Indian and International PhD scholars. He affirmed the sections of research work to be undertaken by the respective research team as per the stated project objectives. The timelines of the visit of Indian faculty to UoM along with brief planning for offing short term course and Workshop/Symposium to be held at UoM in December 2019 was finalised.

    Participants

    Faculty, UG, PG, and RS of IIT Kharagpur

  • (COPI) - Dr. Gregory J. O. Martin THE UNIVERSITY OF MELBOURNE
    From Date: 09-07-2019 | To Date : 09-07-2019
    No Of Participants: 30
    Contact Hrs : 2
    Total Contact Hrs : 2
    Visiting Institute
    Indian Institute of Technology Kharagpur
    Course
    Some Recent Advances in Food and Dairy Processing (Lecture)
    Outcome of The Visit

    In the academic visit of International co-PI, Dr. Gregory Martin, University of Melbourne, Australia to IIT Kharagpur, he delivered a lecture on "Some recent advances in food and dairy processing". This lecture has helped in understanding the detailed molecular and structural changes taking place in milk protein such as casein during the application of different unit operations. He provided analytical insights about the dynamic modeling of the protein structure correlating from statistical purview. He also contributed through perception and expertise on the issues of emulsion stability and related projects undergoing in UoM. Prof. Martin also visited the full-fledged laboratory facility at Food Chemistry and Technology, Agricultural and Food Engineering Department. During the lab visit, he interacted with Ph.D. scholars and discussed the research work undergoing in the lab, meanwhile gave his expert opinion in the related areas.

    Participants

    Faculty, UG, PG, and RS

  • (PI) - Prof. Hari Niwas Mishra Indian Institute of Technology Kharagpur
    From Date: 07-12-2019 | To Date : 14-12-2019
    No Of Participants: 30
    Contact Hrs : 2
    Total Contact Hrs : 2
    Visiting Institute
    THE UNIVERSITY OF MELBOURNE
    Course
    Functional Food and Beverages
    Outcome of The Visit

    Prof. Mishra attended the MIPA conference and organized a symposium at UOM. He was the keynote speaker in the event. He talked about the concept of Functional Food and Beverages. He gave brief insights about their technology of formulation, its related challenges in food product development and novel food products. He also demonstrated several food products developed in Food Chemistry and Technology laboratory, IIT KGP. He also visited labs at UoM. During his interaction with Ph.D. scholars and UoM faculty, he expressed his expert opinion on the subject matter.

    Participants

    Faculty and RS of UoM

  • (COPI) - Prof. Ramakrishna Sen Indian Institute of Technology Kharagpur
    From Date: 07-12-2019 | To Date : 14-12-2019
    No Of Participants: 30
    Contact Hrs : 2
    Total Contact Hrs : 2
    Visiting Institute
    THE UNIVERSITY OF MELBOURNE
    Course
    Extraction of EPS from bacteria and their application in food products
    Outcome of The Visit

    Prof. Sen talked about the extraction of EPS from bacteria and their application in food products. He also gave his expert ideas on the algal extraction and functional food development opportunities with algae. During his visit, he attended the MIPA conference and symposium at UoM. He later on visited lab facility at UoM and interacted with Ph.D. scholars and UoM faculty.

    Participants

    Faculty and RS of UoM

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  • Functional Foods: Challenges and Opportunities
    From Date : 12-12-2019 | To Date : 12-12-2019
    No of Participants : 35
    Workshop Overview

    The aim of the symposium was to highlight key research opportunities in both the countries and to provide the foundation for future collaborations. The workshop was focused on "Functional Foods: Challenges and Opportunities". Prof. Muthupandian Ashokkumar (PI, The University of Melbourne) gave the welcome note and introduced the SPARC program to the audience. Prof. Muthupandian also discussed the opportunities for future research collaborations with India. Dr. Gregory J. O. Martin (co-PI, The University of Melbourne) chaired the overall session.
    Prof. Hari Niwas Mishra (PI, Indian Institute of Technology Kharagpur) was the keynote speaker. He talked about the concept of Functional food and Beverages, their technology of formulation, challenges in food product development, and novel food products developed at IIT KGP in Food Chemistry and Technology laboratory. Professor Ramkrishna Sen, Head of the Department of Biotechnology, co-PI, IIT Kharagpur talked about the extraction of EPS from bacteria and their application in food products. Prof. Sen also gave his ideas on the algal extraction and functional food development opportunities with algae.

    Participants

    Faculty and researchers from IIT Kharagpur, UoM, and RMIT were the presenters at the workshop which was attended by faculty and research students from IIT Kharagpur, IIT Kanpur, IIT Madras, IISER Tirupati, UoM, RMIT.

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