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Shoolini University Scientists Win Rs 84 Lakh for Food Innovation Research

Shoolini University has secured over Rs 84 lakh in competitive national research grants for sustainable food solutions. Dr. Asir Gani is leading projects to convert brewery waste into plant-based meat alternatives and prebiotics. Dr. Neetika Kimta is developing edible coatings from amla peel to reduce post-harvest losses for apple growers. The research aligns with the university's focus on sustainability and converting waste into valuable resources.

Key Points: Shoolini University Gets Rs 84 Lakh for Food Innovation

  • Rs 84 lakh grants for sustainable food research
  • Projects turn brewery waste into plant-based meat alternatives
  • Edible coatings from amla peel to reduce apple post-harvest losses
  • Research led by Dr. Asir Gani and Dr. Neetika Kimta
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Shoolini university scientists secure Rs 84 lakh grants for food innovation research

Shoolini University secures Rs 84 lakh in grants for food innovation research, turning waste into sustainable protein and edible coatings.

"We are transforming brewery by-products into both high-quality protein alternatives and targeted prebiotic solutions. - Dr. Asir Gani"

Solan, May 1

Shoolini University has secured over Rs 84 lakh in competitive national research grants to develop sustainable food solutions by converting industrial and agricultural waste into value-added nutritional products, officials said.

The funding, awarded by the Department of Biotechnology's Biotechnology Industry Research Assistance Council (DBT-BIRAC) and the Anusandhan National Research Foundation (ANRF), will support research led by Dr. Asir Gani and Dr. Neetika Kimta.

Dr. Asir Gani, Assistant Professor at the School of Bioengineering and Food Technology, is heading two projects centred on repurposing brewer's spent grain (BSG), a byproduct of the brewing industry.

Under a Rs 42.18 lakh DBT-BIRAC grant, his 24-month project aims to develop plant-based meat alternatives using high-moisture extrusion and 3D food printing technologies to convert BSG into fibrous, meat-like structures. The initiative seeks to address growing demand for sustainable protein sources.

In a parallel project funded with Rs 24.89 lakh by ANRF, Dr. Gani is working on extracting beta-glucan from BSG and combining it with whey protein hydrolysates through controlled Maillard reactions to develop protein-based prebiotics. The research focuses on enhancing gut health by protecting bioactive peptides during digestion.

"We are transforming brewery by-products into both high-quality protein alternatives and targeted prebiotic solutions," Dr. Gani said, highlighting the role of advanced infrastructure in enabling targeted nutrient delivery.

Meanwhile, Dr. Neetika Kimta, Assistant Professor (Research), has been awarded ₹17.35 lakh by ANRF for a 36-month project aimed at reducing post-harvest losses in the agricultural sector, particularly among apple growers in Himachal Pradesh.

Her research focuses on extracting pectin from amla peel to develop biodegradable, edible coatings for apples. These coatings are designed to regulate moisture and gas exchange, thereby extending shelf life, reducing oxidative damage, and minimising reliance on cold storage.

"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," Dr. Kimta said.

Commenting on the development, Prof. (Dr.) Pardeep Singh, Dean of Research at Shoolini University, said the projects reflect a commitment to "responsible science" by converting waste into valuable resources.

The university, established in 2009, said the research aligns with its broader focus on sustainability and innovation in food systems, with an emphasis on maximising value from existing resources rather than increasing production.

- ANI

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Reader Comments

A
Arjun K
Good to see research actually solving real problems. 3D printed plant-based meat from beer waste and edible coatings for apples - this is practical science. Hope the government scales up such projects.
R
Rahul R
While this sounds promising, I wonder about the commercial viability. Rs 84 lakh is a decent grant but scaling up from lab to market requires much more investment. Still, a good start. 👍
N
Neha E
"Growing up in Himachal, I have seen the losses faced by apple growers" - this personal connection makes the research so much more impactful. Dr. Kimta's project could be a game-changer for cold storage issues in hilly areas.
V
Vikram M
Finally, some meaningful research from a private university. Shoolini University is putting Himachal on the map for food innovation. The use of amla peel waste (which is abundant here) for apple coating is particularly smart.
S
Sarah B
This is impressive! As someone who works in food tech, the idea of using 3D food printing to create meat-like structures from brewery waste is cutting edge. Congratulations to the team!
K
Kavya N
Love the sustainability angle! Turning waste into value-added products is exactly what we need for a circular economy. But I hope they also

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