Key Takeaways
- Shoolini University has secured over Rs 84 lakh in grants for sustainable food research, focusing on waste conversion.
- Dr. Asir Gani’s projects aim to create plant-based meat alternatives and protein-based prebiotics using brewer’s spent grain.
- Dr. Neetika Kimta’s research seeks to reduce apple post-harvest losses via biodegradable coatings made from amla peel.
Research Funding Highlights
Shoolini University has received over Rs 84 lakh in competitive grants from the Department of Biotechnology’s Biotechnology Industry Research Assistance Council (DBT-BIRAC) and the Anusandhan National Research Foundation (ANRF) to develop sustainable food solutions by converting industrial and agricultural waste into value-added nutritional products. Research led by Dr. Asir Gani and Dr. Neetika Kimta will play a significant role in this initiative.
Dr. Gani, an Assistant Professor at the School of Bioengineering and Food Technology, leads two innovative projects centered on converting brewer’s spent grain (BSG), a byproduct of brewing, into high-quality food alternatives. The first project, funded with Rs 42.18 lakh by DBT-BIRAC, aims to utilize high-moisture extrusion and 3D food printing technologies to create plant-based meat substitutes. This two-year project seeks to address the increasing demand for sustainable protein sources.
In a second project funded by ANRF with Rs 24.89 lakh, Dr. Gani is focused on extracting beta-glucan from BSG and integrating it with whey protein hydrolysates through controlled Maillard reactions. The goal is to develop protein-based prebiotics aimed at enhancing gut health by preserving bioactive peptides during digestion. Dr. Gani stated, “We are transforming brewery by-products into both high-quality protein alternatives and targeted prebiotic solutions,” while underscoring the significance of advanced infrastructure in enabling precise nutrient delivery.
Meanwhile, Dr. Neetika Kimta has been awarded Rs 17.35 lakh from ANRF for a 36-month project designed to mitigate post-harvest losses faced by apple growers in Himachal Pradesh. Her research involves extracting pectin from amla peel to create biodegradable, edible coatings that would regulate moisture and gas exchange in apples. This innovation aims to extend shelf life, reduce oxidative damage, and minimize the need for cold storage. Dr. Kimta commented, “Growing up in Himachal Pradesh, I have seen the losses faced by apple growers after harvest. This project aims to provide a practical and cost-effective solution suited to local conditions.”
Professor Pardeep Singh, Dean of Research at Shoolini University, emphasized the projects’ commitment to “responsible science,” converting waste into valuable resources. Established in 2009, Shoolini University aims to align its research with sustainability and innovation in food systems, focusing on maximizing value from existing resources rather than merely increasing production.
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