|
Project Title |
PKR million |
Funding Agency |
Year |
Status |
1 |
Establishment of French Culture Center at UAF |
1.0 |
French Embassy |
2017-2022 |
Ongoing |
2 |
Preparation, characterization and application of biodegradable food packaging films from fruit and vegetable residues |
4.49 |
HEC |
2018 |
Ongoing |
3 |
Development of microwave assisted sustainable extraction cum drying technique for fruits/vegetables preservation |
11 |
HEC |
2019 |
Ongoing |
4 |
Research project entitled “Designing Bio-based and biodegradable Packaging through Agriculture Waste Valorization (BIO-PAWVAL) |
0.99 |
HEC-Campus France |
2021-23 |
Ongoing |
5 |
Development of innovative Jujube, peach and guava products and capacity building under Public Private Partnership mode |
2.022 |
EFS, UAF |
2020-22 |
Ongoing |
6 |
Development of Indigenous Adsorbent for Improving the used Edible Fats Quality of Street Vender Foods for Peri-Urban Inhabitants |
2.263 |
HEC |
2021 |
Ongoing |
7 |
Development and characterization of biodegradable food packaging films from indigenous agricultural residues |
3.6 |
PSF, NSLP |
2021 |
Ongoing |
8 |
Commercialization of Specialty Multigrain Flour (MaxGrain®) developed for intended baked products utilizing indigenous cereals; A step to improve nutritional status of the masses |
10.933 |
HEC -Technology Transfer Support Fund program |
2021-23 |
Ongoing |
9 |
Designing Bio-based and biodegradable Packaging through Agriculture Waste Valorization. |
0.99 |
Pak-France PERIDOT |
2021-23 |
Ongoing |
10 |
Establishment of Pak-Korea nutrition center (PKNC) to improve child and community nutrition. Sponsored by Korea International Cooperation Agency (KOICA) and Higher Education Commission, Pakistan. |
(Rs. 1593 million) |
Micronutrient Initiative (MI), Islamabad |
|
Ongoing |
11 |
Consumer survey regarding knowledge, attitudes and practices of food safety |
6.5 |
CABI |
2021-23 |
Ongoing |
12 |
Extraction of gelatin and pectin from various sources |
22.22 |
PARB |
2022-25 |
Ongoing |
13 |
Exploration of nutritional profile with shelf-life extension and value-added products of Jamun (Syzygium cumini) and Falsa (Grewia asiatica L.) fruits |
16.047 |
PARB |
2021-24 |
Ongoing |
14 |
Development of soybean in Pakistan to reduce import bills |
12.174 |
PARB |
2021-26 |
Ongoing |
15 |
Tackling protein energy malnutrition and micronutrients deficiency in vulnerable population by transforming food system |
5.71 |
HEC |
2021 |
Ongoing |
|
Project Title |
PKR million |
Funding Agency |
Year |
Completed |
1 |
Use of Red Palm Oil Fortified Shortening in Cookies |
0.387 |
Malaysian Palm Oil Board (MPOB) |
13-2-2002 to
12-4-2002 |
Completed |
2 |
Food industrial Waste: Management for the Production of Lactic acid through Biotechnological Applications |
12.350 |
HEC |
2002-05 |
Completed |
3 |
Stability and Acceptability Components of the Project on Iron Fortification of Wheat Flour |
0.97 |
The Micronutrient Initiative (MI), Canada |
30.6.2004 |
Completed |
4 |
Utilization of Rice Industrial Wastes for Oil Extraction and Value-Added Products |
0.48 |
HEC |
2007-08 |
Completed |
5 |
Extraction of Natural Antioxidants from Agro-Industrial Wastes for Food Applications |
3.83 |
HEC |
2007-10 |
Completed |
6 |
Preparation and Characterization of Legumes Protein Isolates to Improve the Nutritional and Functional Properties of Baked Products |
1.4 |
PSF |
2008-10 |
Completed |
7 |
Seasonal variation in chemical composition of fresh milk |
2.5 |
Nestle Pakistan |
2008-09 |
Completed |
8 |
Tackling metabolic syndrome by developing functional foods |
4.434 |
HEC |
2010-12 |
Completed |
9 |
Value addition and shelf-life extension of guava by chemical treatments under modified atmosphere storage. |
9.12 |
HEC Pakistan |
2011 |
Completed |
10 |
Construction of Exhibition Complex (Expo Center) |
144.000 |
Endowment Fund UAF |
2011- 2014 |
Completed |
11 |
Construction of BSL-3 Lab |
31.000 |
Endowment Fund UAF |
March 2012 |
Completed |
12 |
Developing and exploring the role of edible coatings to improve the quality and shelf life of whole and minimally processed fruits |
7.105 |
Higher Education Commission Pakistan |
June, 2010-2012 |
Completed |
13 |
Developing and exploring the role of edible coatings to improve the quality and shelf life of whole and minimally processed fruits |
6.01 |
HEC |
2011-13 |
Completed |
14 |
Establishment of Functional and Nutraceutical Food Research Section at The National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan |
10.523 |
Pak-US Joint project |
2011-14 |
Completed |
15 |
Documenting and mitigating the impact of pesticides and heavy metal residues on vegetables |
Total cost 19.50 million, our component Rs. 9.021 million |
PARB, Lahore |
2011-16 |
Completed |
16 |
Peril Assessment of Trans Fats of Vender Foods Consumed in Faisalabad City |
0.50 |
HEC |
2012-13 |
Completed |
17 |
Functional exploration of Millet and Sorghum: An advancement towards food security |
1.69 |
HEC |
2012-16 |
Completed |
18 |
Development and Evaluation of cheese whey-based sports drinks |
0.5 |
HEC |
2013 |
|
19 |
Acrylamide risk assessment in fried and baked food products |
0.463 |
HEC |
2014 |
Completed |
20 |
Thin edible coating of fruits to prevent browning and moisture losses |
0.4 |
HEC |
2014 |
Completed |
21 |
Situation analysis of Large-Scale Wheat Flour, Ghee and Edible Oil Fortification |
7.20 |
Micronutrient Initiative (MI), Canada |
28-2-14 to
27-6-14 |
Completed |
22 |
Characterization of Pakistani Mango Kernel Waste with Special Reference to its Seed Fat as a Cocoa Butter Equivalent for Value added Product |
4,928 USD |
AIP-UC-DAVIS |
2014-15 |
Completed |
23 |
Development of Conditioned (Omega-3 rich) meat and eggs through modifications in feed ingredients |
3.00 |
PSF |
2014-17 |
Completed |
24 |
Development, evaluation and promoting of cost effective and low polluting fish feed for Labeo rohita to enhance productivity |
7.8 |
PARB |
2014-17 |
Completed |
25 |
Quality Assurance/Quality Control Situation of Flour Mills in Punjab Province with Special Reference to Wheat Flour Fortification |
3.80 |
GAIN, Switzerland |
1-4-15 to
30-9-15 |
Completed |
26 |
Development of standard method through optimization of processing conditions for manufacturing of mozzarella cheese from buffalo milk |
2.8 |
HEC |
2015 |
|
27 |
Development and quality evaluation of dehydrated tomato slices/powder for food applications |
7.91 |
HEC, Pakistan |
2015 |
|
28 |
Evaluation of rice in different zones of the Punjab with special reference to arsenic contents |
1.8 |
Nestle Pakistan Ltd. |
2015-17 |
Completed |
29 |
Evaluation of rice in different zones of the Punjab with special reference to arsenic contents |
1.77 |
Nestle Pakistan Limited |
2015-17 |
Completed |
30 |
Functional exploration of wheat straw- an approach towards value addition |
2.356 |
HEC |
2015-18 |
Completed |
31 |
Development of dairy based encapsulation material for improved bioaccessibility of probiotics |
6.32 |
HEC |
2015-19 |
Completed |
32 |
Value addition of agro-residues for alpha amylase production through bioconversion |
2.98 |
HEC |
2015-19 |
Completed |
33 |
Value addition of mango through development of fruit leather |
0.8 |
AIP-UC Davis |
2016 |
Completed |
34 |
Preservation of milk by using ultraviolet light and its evaluation during storage |
0.466 |
HEC |
2016 |
Completed |
35 |
Rapid & Non-destructive evaluation of food quality and safety using spectroscopy |
6.9 |
HEC |
2016 |
Completed |
36 |
Effect of thermal, sonication and thermosonication treatment on bioactive compounds of fresh apple-grape juice. |
0.5 |
HEC |
2016 |
Completed |
37 |
Sustainable Production of Edible Coatings through Electrostatic Coating Approach |
2.2 |
HEC |
2016 |
Completed |
38 |
Evaluation of Extraction potential of Proteins derived from Food Industrial Waste |
0.5 |
HEC |
2016-17 |
Completed |
39 |
Delivery of protein and micro-nutrients to school going children through shelf stable ready-to-eat crispy nutribars |
2.27 |
HEC |
2016-20 |
Completed |
40 |
Development and nutritional evaluation of micronutrients fortified rice-based sweet snack bars made from parboiled puffed rice for school nutrition programs |
2.028 |
HEC |
2016-21 |
Completed |
41 |
Development of stabilizer for dairy products application from nonconventional sources |
1.6 |
HEC |
2017 |
|
42 |
Optimization of processing conditions for the production of soft cheese from camel milk |
0.5 |
HEC |
2017 |
Completed |
43 |
Utilization of Pomegranate and Sunflower Seed Waste for the Development of High Nutria-Omega 5 Cookies for Infantile Stage |
3.388 |
HEC |
2017-20 |
Completed |
44 |
Extraction and characterization of bioative peptides/protein hydrolysate from fish waste and its utilization in broiler feed |
1.4 |
HEC |
2017-20 |
Completed |
45 |
Nutritional Awareness of School Going Children and Review of Nutrition & Food Safety Curricula Practiced at Higher Educational Institutes of Pakistan |
5.17 |
GAIN, Switzerland |
24-11-17 to
29-12-17 |
Completed |
46 |
Composite flour technology; A step towards managing malnutrition and food security in Pakistan |
1.385 |
CAS,UAF |
2017-18 |
Completed |
47 |
Composite flour technology; A step towards managing malnutrition and food security in Pakistan |
6.1784 |
PARB |
2017-19 |
Completed |
48 |
Application of Fourier transform infrared spectroscopy to monitor wheat flour aging process using chemometrics |
0.50 |
HEC |
2017-19 |
Completed |
49 |
Development, Optimization and Technology Dissemination of value-added products of selected fruits and vegetables |
14.309 |
PARB |
2017-21 |
Completed |
50 |
Utilization of fruit wastes as a value added functional drink |
3.728 |
HEC |
2018 |
Completed |
51 |
Application of novel techniques on quality characteristics of fresh citrus juices. |
2.083 Million |
HEC |
2018-20 |
Completed |
52 |
Exploring the potential of non-thermal techniques for quality analysis of citrus-based peel pectin. |
2.933 |
ALP |
2018-20 |
Completed |
53 |
Development of processing / packaging protocols for commercially processed products of mango, kinnow, potato and tomato |
3.838 |
HEC |
2018-21 |
June 2021 |
54 |
Effect of Microstructural Characteristics on Mechanical and Barrier Properties of Emulsified Edible Films/Coatings |
4.38 |
HEC |
2018-20 |
Completed |
55 |
Impact of Pathogenic Bacteria and Their Seasonal Influence on Safety Status of Ready to Eat (RTE) Foods in Punjab |
6.544 |
HEC |
2018-20 |
Completed |
56 |
Linking nutrition to cereal brans: production and commercialization of modified bran flours |
8.351 |
HEC |
2018-20 |
Completed |
57 |
Value addition of citrus waste as a dietary fiber source in extrusion-based food products |
3.59 |
ALP- PARC |
2019 |
Completed |
58 |
Enhancing value addition of milk by developing specialized cheese and cheese spread |
5.928 |
TDF-HEC |
2020 |
|
59 |
Value addition of guava through development of vitamin-A fortified fruit bar |
2.12 |
ALP-PARC |
2021 |
Completed |
60 |
Application of novel techniques on quality characteristics of fresh citrus juices |
2.083 |
HEC |
2021 |
Completed |
61 |
“Exploring the potential of non-thermal techniques for quality analysis of citrus-based peel pectin |
2.933 |
ALP |
2021 |
Completed |
62 |
Compositional and Functional Analysis of Human Milk with Special Reference to Malnourished Mothers in Pakistan |
|
Chungnam National University, Daejeon, South Korea |
|
Completed |
63 |
Establishment of Extrusion Center at Institute of Food Science & Technology” University of Agriculture, Faisalabad |
|
Pak-US Joint project |
|
Completed |
64 |
Rapid & Non-destructive evaluation of food quality and safety using spectroscopy |
6.952 |
HEC |
2016-20 |
Completed |
65 |
Rapid and Non-destructive methods for detection of fraud ground meat to ensure food safety of consumers |
3.5 |
HEC-Campus France |
2017 |
Completed |
66 |
Post-mortem aging technology: a way to improve nutritional and sensorial quality of meat |
11.393 |
HEC |
2019-21 |
Completed |
67 |
Cereal based functional beverage; Development, optimization and acceptability – An approach to introduce value-added nutritious drink in Pakistani market |
1.00 |
HEC |
2021 |
Completed |