Graduation Level Topics 

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1. Isolation and Characterization of Lactic Acid Bacteria from Indigenous Ferments
Collect samples from idli/dosa batter or curd, perform serial dilution and plate on MRS agar, pick colonies and test acidification and gas production. Characterize by Gram stain, sugar fermentation and basic PCR of 16S rRNA for genus-level ID. Evaluate probiotic properties (acid/bile tolerance) in vitro. Report isolation protocol, growth conditions, and simple functional assays. Useful for local starter culture development in India.

2. Optimization of Yogurt Fermentation Using Mixed Starter Cultures
Prepare milk batches inoculated with different Lactobacillus–Streptococcus ratios, control incubation temperature and time, measure pH, titratable acidity, and viscosity. Conduct sensory panel and microbial viability counts during storage at refrigeration. Compare single vs co-culture performance for texture and shelf life. Protocol lists starter prep, fermentation kinetics, and storage tests.

3. Production of Sourdough Bread Using Indigenous Wheat Starters
Prepare a sourdough starter using local wheat flour, maintain feeds over days to stabilize microbial community, and use starter for small-scale bread baking. Monitor leavening, crumb structure, acidity, and flavor volatiles (basic aroma description). Compare shelf life and staling rates versus commercial yeast bread. Provide starter maintenance, dough formulation, and baking workflow.

4. Microbial Enzyme Production (Amylase) by Solid-State Fermentation on Rice Bran
Use Aspergillus sp. on sterilized rice-bran substrate, incubate under controlled moisture and temperature, extract crude enzyme and assay amylase activity using DNS method. Test crude enzyme in starch hydrolysis and simple product (glucose) estimation. Discuss potential use in traditional Indian food processing. Include substrate prep, inoculation density, and assay steps.

5. Shelf-Life Extension of Fresh Paneer Using Natural Antimicrobials
Prepare paneer, apply coatings or dips with neem/cinnamon/clove extracts at defined concentrations, store at 4°C and ambient conditions, monitor microbial counts, pH and sensory attributes. Compare treated vs control shelf life by microbial threshold and organoleptic scores. Provide extraction and application protocol plus microbiological testing plan.

6. Probiotic Beverage Development from Fermented Millet
Cook and cool pearl millet slurry, inoculate with selected probiotic strains (Lactobacillus plantarum), ferment under controlled temperature, measure acidity, viable counts, and sensory attributes. Evaluate nutritional enhancement (vitamin B, digestibility) and shelf life. Outline starter prep, fermentation timeline, and nutritional assays. Relevant for millet promotion in India.

7. Enzymatic Clarification of Fruit Juices Using Pectinase
Treat mango/guava juice with commercial pectinase at varying units and temperatures; measure turbidity reduction, yield increase, and clarity over centrifugation/filtration. Perform sensory comparisons and residual enzyme inactivation steps. Provide enzyme dosing, reaction conditions, and clarification assessment.

8. Production and Characterization of Idli/Dosa Starter (Pork/Peanut Free) for Allergens
Standardize fermentation conditions for batter using rice and urad dal proportions; evaluate microbial stability, fermentation time, and batter rheology. Test for allergen-free labeling by ensuring no cross-contamination and run simple microbial and sensory tests. Document starter refreshment protocol and safety steps for small food enterprises.

9. Use of Food-Grade Bacteriocins to Control Listeria in Ready-to-Eat Foods
Produce partially purified nisin from Lactococcus cultures, incorporate into RTE vegetable slices or cheese packaging films, challenge with Listeria innocua and monitor counts over refrigerated storage. Evaluate inhibitory kinetics and sensory effects. Provide bacteriocin production, formulation, and challenge test protocol.

10. Fermentation-Based Detoxification of Cassava (Cyanide Reduction)
Prepare cassava pulp, ferment with natural starters or selected bacteria, monitor hydrocyanic acid decline by simple picrate or colorimetric test, and evaluate residual toxicity before food use. Optimize time and pH for maximal detoxification while preserving organoleptic quality. Document sampling intervals, analytical method, and safety measures relevant to India.

11. Starter Culture Immobilization for Recurrent Fermentations
Immobilize yeast or LAB on alginate beads and run repeated batch fermentations (paneer whey, beverage, or idli batter) to test reusability and product consistency. Monitor cell viability, product attributes, and contamination risk across cycles. Provide immobilization method, reuse schedule, and quality control steps. Applicable to cottage industries.

12. Preparation and Standardization of Fruit-Based Probiotic Yogurt
Fortify plain yogurt with fruit pulp, add probiotic strains and prebiotics (inulin), monitor survivability of probiotics during storage, measure pH, syneresis and sensory attributes. Compare different fruits common in India (mango, jamun). Provide fermentation and fortification steps and microbial enumeration protocols.

13. Optimization of Solar Drying for Vegetable Preservation
Prepare thin slices of okra/tomato, use a small solar dryer design, monitor moisture loss curves, microbial load pre- and post-drying, and rehydration quality. Compare open sun vs solar dryer outcomes in Indian climatic context. Include dryer specs, drying curves and quality assessments.

14. Simple Molecular Detection of GMOs in Food Products (PCR-Based)
Extract DNA from soybean or maize-containing foods, perform PCR targeting common transgenic elements (e.g., CaMV 35S), run gel electrophoresis and interpret presence/absence. Discuss implications for labeling and regulation in India. Provide DNA extraction, PCR primers, and contamination-control procedures.

15. Optimization of Traditional Fermented Fish (Dry Fish) Processing
Standardize salting, fermentation time and sun-drying regimes for small-scale fermented fish, monitor microbial succession (culture-based), measure TBARS for rancidity, and evaluate sensory quality. Propose safe protocols to reduce pathogens and improve shelf life. Include salt ratios, fermentation temps and safety screening.

16. Production of Low-Lactose Milk Using Immobilized Lactase
Use immobilized commercial lactase to treat milk streams and measure lactose conversion to glucose/galactose, assess residual enzyme activity, and perform sensory and shelf-life checks. Provide immobilization technique, flow rates, and lactose assay method relevant to lactose-intolerant consumers in India.

17. Optimization of Traditional Papad/Papadam Fermentation for Quality and Safety
Test variables such as legume/wheat ratios, fermentation time, salt and chili levels; measure microbial counts, aflatoxin risk, and sensory acceptance. Standardize a safe protocol for artisans to scale up with consistent quality. Include sampling schedule and microbial testing.

18. Use of Natural Antioxidants to Prevent Oil Rancidity in Packaged Snacks
Incorporate extracts from curry leaves, rosemary or clove into cooking oil/snack coating; measure peroxide value, anisidine and sensory shelf-life under accelerated storage. Compare concentrations and impact on flavor. Provide extract prep, dosing, and accelerated stability testing steps.

19. Preparation of Edible Coatings to Extend Fresh-Cut Fruit Shelf Life
Formulate coatings using chitosan or guar gum with added antimicrobials, apply to cut apple/mango slices, monitor weight loss, browning index and microbial load during cold storage. Assess coating effect on taste and texture. Document coating formulation, dipping protocol, and analysis timeline.

20. Production of Traditional Fermented Beverages (Handia/Neera) with Controlled Starter Cultures
Isolate native yeasts and LAB from traditional beverages, prepare standardized starter and pilot-ferment batches, monitor alcohol levels, acidity, and sensory attributes. Compare spontaneous vs starter-led fermentations for consistency and safety. Provide starter prep, fermentation conditions and quality checks relevant to regional practices.

21. Biopreservation of Chill Stored Fish Using Chitosan Films
Prepare chitosan film coatings with garlic or ginger essential oil, coat fish fillets and store at 4°C; monitor TVB-N, microbial counts and sensory scores. Evaluate film mechanical properties and consumer safety. Include film casting, coating methods and storage analysis.

22. Simple Rapid Test Kit Development for Milk Adulterants (Starch/Urea)
Design colorimetric assays using food-grade reagents to detect common milk adulterants; validate sensitivity and specificity against lab methods. Field-test with raw milk samples from local vendors in India. Provide reagent prep, test procedure, and validation approach.

23. Enzymatic Debittering of Orange Juice Using Naringinase
Treat concentrated citrus juice with commercial naringinase under controlled pH and temperature, measure bitterness reduction via sensory panel and HPLC quantification of naringin. Optimize dosage/time for minimal flavor loss. Document enzyme treatment protocol and analytical checks.

24. Quantification of Foodborne Pathogens in Street Foods by Culture Methods
Collect representative street-food samples (chaat, vada pav), conduct serial dilution, plate on selective media for Salmonella, E. coli, and Staphylococcus aureus, and report prevalence, hygiene gaps and corrective measures. Provide sampling ethics, plating, and interpretation guidelines suited for Indian urban studies.

25. Use of Natural Fermentation to Improve Nutritional Quality of Legume Flours
Ferment chickpea/soybean flour with LAB for controlled time, measure reduction in anti-nutrients (phytate, trypsin inhibitors), increase in protein digestibility, and sensory acceptance in traditional recipes. Provide fermentation parameters and biochemical assays. Suitable for nutrition projects in India.

26. Pilot Production of Tempeh Using Local Soybean Varieties
Process dehulled soybeans, inoculate with Rhizopus oligosporus, incubate to produce tempeh, measure protein content, texture and sensory attributes. Assess starter viability, incubation temperatures for Indian climates, and shelf life. Provide soybean prep, inoculation and fermentation schedule.

27. Detection and Quantification of Mycotoxins in Spices (Aflatoxin/Ochratoxin)
Sample chili powder/turmeric, perform extraction, run ELISA or basic HPLC (if available) to quantify mycotoxins, correlate contamination with storage practices and humidity. Recommend mitigation steps for small traders. Include sampling, extraction and assay SOPs.

28. Development of Fortified RTE Snack Using Microencapsulated Iron
Formulate a snack (savory namkeen) with microencapsulated iron premix to mask taste, test iron stability after frying/baking and bioaccessibility via simulated digestion. Include sensory testing and shelf-life studies. Provide encapsulation method, incorporation steps and digestion assay.

29. Optimization of Indigenous Starter for Fermented Soy Sauce (Small Batch)
Use legume/cereal mash and koji-like inoculation, control salting and fermentation, monitor amino nitrogen, pH and flavor compound formation. Study accelerated vs traditional aging outcomes suited for cottage-level production in India. Provide starter prep and analytical schedule.

30. Use of Lactase-Producing Yeasts to Produce Low-Sugar Fermented Beverages
Isolate or obtain Kluyveromyces/Lactobacillus capable of lactose conversion, ferment dairy beverages to reduce sugar content while maintaining mouthfeel, measure residual lactose and sensory attributes. Provide starter culture selection and fermentation monitoring steps.

31. Preparation of Gluten-Reduced Chapati Using Enzymatic Treatment
Treat wheat flour with proteases under controlled conditions to partially hydrolyze gluten, formulate chapatis and evaluate rollability, texture and glycemic index. Measure residual gluten for suitability for low-gluten diets. Provide enzyme dosing, reaction control and sensory tests relevant to Indian diets.

32. Small-Scale Production of Whey Protein Concentrate from Cheese Whey
Concentrate whey using simple ultrafiltration or evaporation setups, analyze protein content, functionality (solubility, foaming) and suitability for fortified foods. Address local whey valorization for dairies in India. Include concentration method, protein assays and application testing.

33. Application of Cold Plasma for Surface Decontamination of Spices
Expose spice samples to cold plasma treatment, measure microbial load reduction, impact on volatile oil composition and sensory quality. Compare with thermal treatments to evaluate non-thermal preservation suited to Indian spice industry. Provide plasma parameters and testing schedule.

34. Production of Lactic Acid from Food Waste Using Mixed Cultures
Collect fruit/vegetable waste, pre-treat and ferment with mixed LAB culture under controlled pH to produce lactic acid, quantify yields and downstream purification needs. Evaluate local collection logistics for small enterprises. Provide feedstock prep, fermentation control, and acid assay steps.

35. Evaluation of Natural Antimicrobial Edible Films for Cheese Preservation
Prepare gelatin/chitosan films with plant extracts, apply to soft cheeses and monitor mold/bacterial growth, sensory changes and film integrity during refrigeration. Discuss potential for local artisanal cheese producers. Provide film casting, application and storage protocol.

36. Basic Rapid PCR for Detection of Food Allergens (Peanut/Tree Nuts)
Extract DNA from processed foods, use allergen-specific primers to detect traces, run gel electrophoresis and interpret results. Discuss limits of detection for processed matrices typical in Indian foods. Provide DNA extraction tweaks for processed samples and PCR controls.

37. Small-Scale Production of Non-Dairy Vegan Yogurt from Coconut or Almond Milk
Formulate plant milk, standardize solids and calcium, inoculate with yogurt cultures adapted to plant sugar profile, monitor acidity, texture and probiotic viability. Evaluate consumer acceptance in urban Indian markets. Include formulation, fermentation conditions and viability assays.

38. Optimization of Fermented Meat Snack (Sukha Badi/Local Sausage) for Safety
Standardize curing salts, starter cultures, fermentation and drying regimes; test for pathogen control and desirable flavor development. Assess small-scale shelf stability in Indian climates. Provide curing, fermentation and microbial safety testing steps.

39. Application of High Pressure Processing (HPP) — Demonstration Study on Juice Safety
Treat small batches of juice at different pressures/times using demo facility (if available), assess microbial inactivation, enzyme activity reduction and retention of nutrients, compare to pasteurization. Discuss adoption potential for Indian beverage SMEs. Include HPP parameters and analytical comparisons.

40. Optimization of Tempero-Spice Blends for Reduced Sodium Using Flavor Enhancers
Formulate low-salt spice blends using umami enhancers (yeast extract, tomato powder), conduct sensory panels, and measure microbial stability in powdered form. Provide safe packaging and shelf-life protocols for small producers. Include blending ratios, sensory testing and storage checks.

41. Preparation and Validation of a Simple Colorimetric Assay for Reducing Sugars in Food
Use DNS or Nelson-Somogyi method adapted for student labs to quantify reducing sugars in jaggery, syrup, and fruit products. Calibrate standard curves and test precision/accuracy. Document sample prep, analysis, and troubleshooting steps suited to Indian lab facilities.

42. Use of Plant Proteases for Meat Tenderization in Traditional Dishes
Extract papain/ficin, apply controlled marination to mutton or fish, measure tenderness (shear force), proteolysis patterns (SDS-PAGE) and sensory acceptance. Optimize enzyme concentration and time to avoid mushiness. Provide extraction and application protocol.

43. Bioprocessing of Soy for Improved Flavor and Reduced Beany Notes
Use enzymatic or fermentation pre-treatments (e.g., with laccase or LAB) on soy milk/flour to reduce volatile off-flavors; analyze volatile profile with GC (if available) or sensory panels. Present process steps and evaluation methods usable by student teams.

44. Production of Fortified Infant Cereal Using Fermentation to Reduce Phytate
Process millet/maize blends by controlled fermentation with phytase-producing cultures to lower phytate and improve mineral bioavailability; analyze in-vitro iron/zinc availability and sensory attributes. Provide fermentation schedule, phytate assay and fortification plan for Indian contexts.

45. Simple Hazard Analysis and Critical Control Point (HACCP) Plan for a Street-Food Stall
Map hazards in a sample stall workflow, propose CCPs, monitoring actions and corrective measures; implement mock checks and record-keeping for a week and evaluate compliance and improvements. Make the plan practical for Indian street-food vendors. Provide checklist and documentation sample.

46. Production of Fruit Vinegar Using Controlled Acetic Acid Fermentation
Prepare fruit must from mango/pomegranate, carry out alcoholic fermentation followed by acetification using Acetobacter starter, monitor acidity, volatile profile and sensory acceptance. Optimize acetification temperature and aeration for small batches. Provide two-stage fermentation protocol and quality tests.

47. Assessment of Salt Quality and Impact on Pickle Fermentation
Compare solar salt, refined salt and rock salt in mango/pickle fermentation; monitor microbial succession, ionic composition, moisture and final shelf stability. Recommend optimal salt type and concentration for artisan pickle makers. Provide brining and fermentation monitoring steps.

48. Use of Enzyme-Assisted Extraction to Improve Juice Yield from Indian Fruits
Apply pectinase and cellulase to crushed fruit mash, incubate under optimized pH/temperature, press and measure yield increase and clarification rates. Compare enzyme doses and economics for small processors. Provide extraction conditions and yield calculations.

49. Development of Low-Alcohol Fermented Beverage from Fruit Pomace
Utilize fruit processing waste, hydrolyze sugars enzymatically or via mild heat, ferment with low-alcohol yeast strains, monitor alcohol level, acidity and flavor; propose product for rural enterprise valorizing waste. Include feedstock pretreatment, fermentation control and safety checks.

50. Rapid Sensory Profiling Protocol and Consumer Preference Mapping for Local Snacks
Design a simple sensory panel protocol (hedonic and attribute checklists) for popular Indian snacks; collect and analyze data to recommend formulation tweaks. Document panelist training, sample coding, and basic statistical interpretation. Useful for student projects linking biotech process changes to consumer acceptance.

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Post-Graduation Level Topics

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1. Metagenomic Characterization of Fermentation Microbiomes in Traditional Indian Foods
   Collect time-series samples from idli/dosa, dosa batter, hand-prepared pickles or dhokla fermentations; perform shotgun metagenomics to resolve species, strain-level diversity, and functional genes. Correlate microbial shifts with metabolite profiles (volatile, organic acids) using GC-MS/LC-MS. Use findings to rationally design starter cultures for improved safety and flavor. Protocol outlines sampling, sequencing depth, analysis pipelines and validation in controlled fermentations.

2. Genome Editing of Starter Cultures to Enhance Flavor Compound Production
   Use CRISPR tools to upregulate key enzymes in LAB or yeast for elevated production of desirable esters or diacetyl; validate engineered strains in pilot fermentations, measure flavor compounds by GC-MS and assess regulatory/safety considerations. Integrate containment and markerless editing strategies for potential commercial use. Protocol includes design, transformation, fermentation trials and flavor analytics.

3. Systems Biology of Dairy Starter Strain Performance Under Indian Processing Conditions
   Combine transcriptomics, proteomics and metabolomics of starter strains during high-temperature short-time treatments and subsequent fermentation to model stress responses and product traits. Use models to guide strain selection and process modifications for robust dairy production in varied Indian climates. Provide omics workflows, data integration and model validation steps.

4. Omics-Guided Optimization of Plant-Protein Texturization for Meat Analogues
   Apply proteomics and rheology to understand structuring mechanisms in high-moisture extrusion of soy/pea/pulse proteins; use computational modelling to predict formulation adjustments for improved bite and juiciness. Validate via pilot extruder runs and consumer panels in Indian markets. Protocol covers sample prep for omics, extrusion parameters and texture analysis.

5. Bioprocess Development for Commercial Production of Natural Food Colorants
   Select microbial or plant cell culture platforms to produce anthocyanins, carotenoids or betalains; optimize bioreactor conditions, downstream extraction, and stabilization for food application; perform techno-economic and regulatory assessment for Indian food industry uptake. Provide strain selection, scale-up plan and purification workflow.

6. Predictive Shelf-Life Modelling Using Microbial Growth Kinetics and Machine Learning
   Collect microbial growth and physicochemical data across storage conditions for packaged foods, fit mechanistic models and train ML models to predict shelf life under variable supply-chain conditions. Deploy predictive tools for Indian cold chain challenges. Include data types, modelling pipeline and validation strategy.

7. Development of Edible Vaccines in Food Crops for Oral Immunization
   Engineer transgenic plants (e.g., banana/tomato) to express antigens, quantify antigen expression and stability through digestion models, perform preclinical immune assays and evaluate formulations for oral delivery. Discuss biosafety, regulatory and acceptance issues in India. Provide genetic constructs, expression analysis and immunoassay protocols.

8. Microbial Cell Factory Engineering for Production of Fermentation Flavor Precursors
   Metabolically engineer yeast or LAB to overproduce amino acid-derived flavor precursors (e.g., phenylacetaldehyde) and channel flux toward safe ester formation; validate in co-fermentation trials and sensory evaluation. Use flux analysis and adaptive lab evolution to improve yields. Include design, fermentation and sensory validation steps.

9. High-Throughput Screening Platform for Enzymes Enhancing Food Processing (e.g., Transglutaminase Variants)
   Set up microtiter assays to screen variant libraries for activity under food matrices, integrate robotics and rapid readouts (colorimetric/fluorescent), and scale top candidates for pilot baking/meat processing tests. Suitable for enzyme discovery pipelines in India. Provide library construction, HTS assay design and scale-up plan.

10. Valorization of Dairy Waste Streams into Platform Chemicals via Mixed-Culture Fermentations
    Design mixed microbial consortia to convert cheese whey into lactic acid, ethanol, or single-cell protein; optimize pH, feeding and co-product separation; perform LCA and market analysis for Indian dairy clusters. Include reactor operation, product recovery and economic assessment.

11. CRISPR-Based Diagnostics for Rapid On-Site Detection of Foodborne Pathogens
    Develop Cas12/Cas13 collateral cleavage assays with isothermal pre-amplification and lateral flow readout for Salmonella/Listeria in dairy and RTE foods; validate sensitivity and robustness in Indian field conditions; deploy prototype kits for food safety monitoring. Include assay design, validation and field deployment plan.

12. Metabolic Flux Analysis to Improve Production of Nutraceuticals by Fermentation
    Use 13C-labeling and MFA to map carbon fluxes in microbial production of vitamins (B12), folate or carotenoids, identify bottlenecks and engineer pathways for higher titers. Validate in bench bioreactors and assess downstream purification. Provide labeling, modelling and engineering blueprint.

13. Encapsulation Technologies for Stabilizing Probiotics in Functional Foods
    Compare microencapsulation techniques (spray-drying, coacervation, alginate beads) regarding probiotic survivability under processing (heat, acid) and storage, measure release in simulated GI conditions and conduct sensory tests. Optimize formulations for Indian fermented and non-dairy products. Include encapsulation parameters and GI simulation assays.

14. Integrative Food Safety Surveillance Using Genomic Epidemiology in Supply Chains
    Sequence isolates from farm-to-fork (milk, processing equipment, retail) to trace sources of contamination, apply phylogenetics and SNP typing, and propose mitigation steps for Indian dairy and meat supply chains. Develop data pipelines and outbreak-response frameworks. Include sampling plan and genomic analysis workflow.

15. Bioprocess Optimization for Plant-Based Infant Nutrition Ingredients
    Engineer and process plant proteins to improve amino acid profile, reduce anti-nutrients and tailor digestibility; use in vitro digestion and infant model assays to assess bioavailability and safety. Consider regulatory and allergy testing for Indian market entry. Provide bioprocess steps and validation assays.

16. Digital Twin for Continuous Fermentation of Food Enzymes
    Create a digital twin model of a continuous fermentation line producing food-grade enzyme (e.g., amylase), integrate real-time sensor data, and implement model predictive control to maximize productivity and stability. Validate on pilot plant data in Indian enzyme facilities. Include modelling, sensor integration and control implementation.

17. Enzyme Engineering for Low-Temperature Dairy Processing
    Engineer cold-active lipases/ proteases by directed evolution to function at refrigeration temperatures, enabling novel chilled-processing applications and flavor development. Screen libraries and validate in model dairy matrices. Provide mutation strategy, screening and application testing.

18. Application of Multi-Omics to Understand Off-Flavors in Plant-Based Milks
    Collect metabolomics, proteomics and volatiles data from soy/almond/pea milk production and storage; link components with sensory descriptors and process parameters to reduce beany/grassiness by process or enzyme interventions. Use results to refine process controls for Indian manufacturers. Include multi-omics sampling, analysis and intervention testing.

19. Sustainable Microbial Production of Natural Sweeteners (Thaumatin/Steviol Precursors)
    Engineer microbes to produce high-value sweetener precursors, develop bioreactor processes and downstream purification, and compare economic feasibility versus plant extraction for Indian sweetener market. Provide strain design, fermentation and purification roadmap.

20. Modeling and Control of Fermentation Aroma Formation Using Predictive Microbial Ecology
    Build predictive models linking initial inoculum composition, fermentation conditions and metabolite outputs (esters, acids) for fermented foods; use models to control aroma profile reproducibly in pilot fermentations. Validate with sensory panels and adjust starter composition accordingly. Include ecology sampling, model building and validation steps.

21. Development of Plant Cell Culture Platforms for Production of Food-Grade Phytochemicals
    Establish suspension cultures from Indian medicinal plants to produce flavonoids or antioxidants, optimize elicitation and bioreactor parameters, and develop extraction/purification suitable for food applications. Evaluate regulatory and safety pathways for commercialization. Provide cell-line establishment, culture optimization and recovery methods.

22. Genome-Enabled Strain Improvement for Yeasts Used in Indian Fermented Beverages
    Sequence industrial yeast strains, identify beneficial alleles for stress resistance and flavor production, perform markerless genome edits to combine traits and test in pilot batches of traditional beverages (toddy, neera). Address strain stability and regulatory aspects. Include sequencing, editing and pilot fermentation protocols.

23. Advanced Downstream Processing for High-Purity Food Proteins
    Design chromatography and membrane cascades for isolation of whey proteins, plant proteins or hydrolysates at food grade, optimize to minimize denaturation and cost, and validate functionality in final products. Provide downstream flowsheet, validation assays and scale-up considerations.

24. Bioprocessing Routes to Convert Food Waste into Edible Single-Cell Protein (SCP)
    Design controlled fermentation using yeasts/microalgae to convert pretreated food waste into SCP, assess amino acid profile, antinutrients and sensory properties, and perform safety and regulatory checks for Indian food standards. Provide feedstock handling, fermentation and processing steps.

25. Synthetic Biology Tools to Modulate Flavor Biosynthesis in Fermented Foods
    Implement synthetic regulatory circuits in microbes that control timing and levels of flavor enzyme expression to tune product aroma, test circuits in pilot fermentations and evaluate sensory outcomes. Discuss containment and public acceptance in India. Include circuit design, lab testing and scaled validation.

26. High-Resolution Mass Spectrometry for Food Authenticity and Fraud Detection
    Develop LC-HRMS metabolite fingerprints for authenticating spices, honey, ghee or milk, build chemometric models to detect adulteration, and validate on Indian market samples. Provide sampling, instrument settings and model training steps.

27. Continuous Processing for Low-Acid Fruit Juice Pasteurization Using PEF
    Design pulsed electric field treatment parameters for microbial inactivation while preserving nutrients and flavor, integrate with continuous filling and evaluate energy and microbial safety in Indian production settings. Include PEF parameters, validation and scale-up notes.

28. Engineering Microbial Consortia for Controlled Fermentation of Alternative Proteins
    Design stable consortia combining fungi and bacteria to create unique textures and flavors in alternative-protein products; monitor community stability via sequencing and map metabolic fluxes for consistent product profiles. Validate processing at pilot scale aimed at Indian consumer preferences. Provide consortium design, control strategies and pilot runs.

29. Omics-Driven Identification of Markers for Shelf-Life and Spoilage Prediction
    Use time-series metabolomics and metagenomics to discover early biomarkers predicting spoilage in perishable foods; build rapid assays (lateral flow or biosensor) for industry deployment. Test in Indian retail/ cold-chain contexts. Provide omics plan, biomarker validation and assay development steps.

30. CRISPR-Based Strain Barcoding for Traceability in Fermentation Supply Chains
    Integrate safe, neutral DNA barcodes into starter strains to enable traceability from factory to product and back, validate barcode stability and develop sequencing-based traceability checks for regulatory oversight. Discuss ethical and privacy aspects for deployment in India. Include editing, stability tests and traceability protocol.

31. Bioprocess Intensification for Production of Novel Hydrocolloids from Microbial Sources
    Develop fermentation and downstream recovery for microbial gums/polysaccharides with desirable rheology for Indian food applications (sauces, dairy), optimize yield and cost, and test functional properties in model foods. Provide fermentation, purification and application testing steps.

32. Developing Low-Cost Rapid Biosensors for Mycotoxin Detection in Field Conditions
    Create aptamer- or antibody-based electrochemical or colorimetric sensors for aflatoxin/ochratoxin detection with minimal equipment, validate sensitivity in spice and grain matrices and pilot field deployment in Indian grain markets. Include sensor design, validation and field testing plan.

33. Adaptive Laboratory Evolution (ALE) to Improve Salt Tolerance in Fermentation Strains
    Perform ALE under high-salt stresses to evolve strains tolerant to salty food matrices, sequence evolved strains to identify adaptive mutations, and verify improved process performance in sauces and pickles relevant to Indian cuisine. Provide ALE regime, sequencing and validation steps.

34. Use of Predictive Microbial Interaction Models to Design Consortia for Fermented Meat Alternatives
    Model interspecies metabolite exchanges to assemble microbial communities that produce desirable flavors and safety traits in fermented meat analogues, test in pilot fermentations and sensory panels. Provide modelling framework, consortium selection and pilot validation.

35. Green Solvent Extraction of Flavors and Nutraceuticals from Indian Spices
    Develop scalable extraction using supercritical CO₂ or deep eutectic solvents to recover high-value compounds while minimizing solvent residues; validate safety and yields for food use. Include extraction parameters, solvent recovery and safety evaluation.

36. Process Validation and Quality by Design (QbD) Approach for Artisan Food Scale-Up
    Implement QbD principles to scale-up a traditional fermented product (e.g., khadi/handmade papad), define critical quality attributes and process parameters, run design of experiments and establish control strategies to ensure reproducible quality for MSME scale in India. Provide DoE plan and validation steps.

37. Engineering Allergen-Reduced Food Ingredients Using Enzymatic Hydrolysis and Proteomics
    Apply targeted proteases and monitor peptide profiles via LC-MS to reduce major allergenic epitopes in peanut/soy proteins, test residual allergenicity via immunoassays and in-vitro digestion. Evaluate feasibility for hypoallergenic product lines in India. Include hydrolysis conditions and immunoassay validations.

38. Modeling Effects of Supply-Chain Fluctuations on Probiotic Viability in Distribution
    Combine thermal exposure models with probiotic decay kinetics to predict viability across typical Indian distribution scenarios; propose packaging and formulation strategies to assure label claims at point of consumption. Provide modelling inputs, validation and packaging recommendations.

39. Enzyme-Mediated Reduction of Acrylamide Formation in Fried Snacks
    Apply asparaginase treatments to dough or batters to reduce acrylamide precursors, quantify acrylamide levels by GC-MS after frying, and evaluate sensory acceptance and process integration for Indian snack industry. Include enzyme application protocol and analytical verification.

40. Biotechnology Solutions for Dairy Allergen Management: Casein Hydrolysates and Infant Nutrition
    Produce controlled casein hydrolysates optimized for hypoallergenicity, analyze peptide profiles and immunoreactivity, and assess nutritional adequacy for infant formula applications per Indian regulatory requirements. Provide hydrolysis protocol, peptide profiling and safety testing.

41. High-Throughput Sequencing for Comprehensive Food Microbiome Surveillance
    Establish pipelines for routine metagenomic monitoring of processing environments, detect spoilage organisms and potential pathogens early, and implement interventions; pilot in Indian dairy or RTE manufacturers. Include sampling, sequencing and action thresholds.

42. Bioprocess Design for Sustainable Production of Fermented Protein Ingredients
    Design continuous fermentation systems for producing microbial protein (spirulina or single-cell protein) using low-cost feedstocks, optimize harvesting and drying for food-grade product, and perform LCA for sustainability claims in Indian markets. Provide process flow, harvest method and LCA overview.

43. Development of Functional Food Ingredients from Indigenous Grains via Controlled Fermentation
    Use targeted microbial fermentations to increase β-glucan, resistant starch or GABA in millets/ragi, quantify nutritional gains and sensory acceptability, and propose formulations for health-targeted products in India. Provide fermentation optimization and nutritional assays.

44. Machine Learning-Assisted Sensory Prediction from Chemical Profiles
    Correlate GC-MS volatile profiles and physicochemical data with sensory panel scores using ML models to predict consumer acceptance and guide formulation optimization for Indian snack products. Provide dataset design, model training and deployment pathway.

45. Bioprocessing Strategies to Reduce Sodium and Increase Potassium in Processed Foods
    Develop fermentation and ingredient substitution strategies (salt substitutes, potassium-rich ingredients) that maintain microbial safety and palatability, validate in sauces/snacks and monitor shelf stability. Provide formulation, microbial safety checks and sensory validation.

46. Microbial Production of Natural Emulsifiers for Clean-Label Foods
    Engineer or select microbial strains producing sophorolipids or other biosurfactants, optimize fermentation and downstream recovery, and test emulsifying properties in dressings and sauces for Indian culinary profiles. Include strain selection, production and application tests.

47. Designing Biodegradable, Active Food Packaging via Microbial Polyesters (PHA)
    Develop methods to produce PHAs from food waste substrates, formulate films with antimicrobial agents and test barrier and biodegradation properties; evaluate circular economy and compostability in Indian contexts. Provide production, film casting and testing protocols.

48. In-Silico and Experimental Prediction of Off-Target Effects in Engineered Food Microbes
    Use genome-scale models and comparative genomics to predict unintended metabolite production by engineered strains, validate in fermentations and metabolomics assays to ensure food safety. Include modelling, experimental validation and risk assessment steps.

49. Fermentation-Based Reduction of FODMAPs in Wheat Products for Improved Digestibility
    Use specific microbial strains/enzymes to degrade FODMAPs during dough fermentation, quantify residual oligosaccharides, and perform in-vitro digestion and limited clinical sensory tolerance tests. Aim to develop low-FODMAP bread variants for sensitive consumers. Provide strain selection, fermentation control and analysis.

50. Policy and Regulatory Roadmap for Deployment of Engineered Microbial Technologies in Indian Food Sector
    Compile scientific evidence, risk assessments, and best practice containment/traceability measures for regulatory frameworks enabling safe use of engineered microbes in food processing; propose tiered risk governance and stakeholder engagement strategies. Produce templates for field trials, labelling and public communication aligned with Indian laws.