Department of Food Technology.Course Undertaken: Food Chemistry and Nutrition, Principles of Food Processing, Dairy Technology.

✅ During this time, I worked as a senior research fellow on a MoFPI-sponsored project called "Evaluation of tree tomatoes (tamarillo) of Nagaland utilizing the pulp, peel and seeds for its commercialization." ✅ Tamarilo (fruit) seed oil-Asthaxanthin-based oil-in-water nano-emulsion was created. ✅ Characterizations including particle size, morphological, and rheological properties were investigated.

✅ The Department of Biotechnology's project, titled "In vivo hypocholesterolemic effect of bioconjugates of starch nanoparticles synthesised from broken rice with γ-oryzanol and tocotrienols extracted from black rice bran," aims to improve the bioavailability of γ-oryzanol and tocotrienols through the gut system.✅ Protein resistance and gastro-intestinal hydrolysis characteristics were evaluated of starch nanoparticles modified hydrophobically (with fatty acid inclusion).✅ Incorporation of tocotrienol with modified starch nanoparticle and in-vivo investigation at New Delhi's Translational Health Science and Technology Institute ✅ Presented oral presentation on "SAFETy 2021" Tezpur University in collaboration with Georgia University

✅ I worked in project entitled “Development of value added products from minor fruits of Assam” ✅ We have selected 13 different indigenous minor (less commercialized) fruits those are available in Assam. ✅ Minor fruits are high in nutritional and therapeutic characteristics, but their perishable nature and seasonal availability limit their market worth, and several are on the verge of extinction. ✅ With these facts in mind, different value addition methods were employed to commercialize them and make them available all year across the country✅ Delivered one oral presentation on the findings at a national seminar forum (Assam Science Society, 2015)

✅ During this period I was engaged as a project fellow in the UGC sponsored project entitled “Processing and packaging of various edible bamboo shoot species growing in different agro-ecological region of Assam”. ✅ Bamboo shoots of several varieties from a local location in Assam, India were collected, processed them using the method of blanching in hot water.✅ Various time and temperature combinations were employed for the process of blanching, and their nutritional contents using proximate analysis were analysed. ✅ Hot water blanching is used to inactive various enzymes and to increase the shelf life of fruits and vegetables. Presented findings in a research paper and a poster presentation.✅ 1 research publication and 1 poster presentation have been used to present the findings.