- नेपाल सरकार
- नेपाल कृषि अनुसन्धान परिषद्
- राष्ट्रिय खाद्य अनुसन्धान केन्द्र
- खुमलटार, ललितपुर
२०८३-०१-२५,
अनुसन्धान परियोजना
Farm Management and Research Support Project
Leader: Dr. Roman Karki
UPIN: 3198000018
Start Date: 2023-07-17
End Date: 2029-07-16
Activities
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1.1 Assessment of physical, chemical, milling, cooking qualities of cereals, legumes and oilseeds
Leader: Dr. Roman Karki -
1.2 Chemical and nutritional analysis of horticultural crops
Leader: Dr. Roman Karki -
1.3 Physical, chemical and nutritional analysis of meat, fish and poultry
Leader: Dr. Roman Karki -
2.1 Office Security
Leader: Dr. Roman Karki -
2.2 Office maintenance, support and beautification
Leader: Dr. Roman Karki -
3.2 Monitoring, evaluation and Coordination with local government
Leader: Dr. Roman Karki -
3.1 Participation in Planning workshop, and national level conference and seminar
Leader: Dr. Roman Karki
Documentation, Standardization, and Optimization of Ethnic Food of Nepal
Leader: Dr. Roman Karki
UPIN: 3198182017
Start Date: 2024-07-16
End Date: 2025-07-16
Activities
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1.2 Isolation , characterization and evaluation of different mold and yeast stains used in traditional fermentation process
Leader: Dr. Roman Karki -
1.3 Development of standard product and process for fermentation process
Leader: Dr. Roman Karki -
1.4 Quality evaluation and optimization of standardized product and processing method
Leader: Dr. Roman Karki
Application and Optimization of extrusion technology for the development of soybean based hybrid meat products, texture protein, and meat analogues and fortified Soya-cereal products
Leader: Dr. Roman Karki
UPIN: 3198085013
Start Date: 2023-07-17
End Date: 2028-07-15
Activities
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2.1 Preparation of textured soya products with different proportion of soyabean
Leader: Dr. Roman Karki -
2.2 Physical, chemical, nutritional, textural, and organoleptic analysis of textured soya products
Leader: Dr. Roman Karki -
2.3 Optimization of soya bean proportion in textured soya products
Leader: Dr. Roman Karki
Chemical and Textural quality changes in cheese aging and packaging intervention
Leader: Mr. Pravin Ojha
UPIN: 3198083015
Start Date: 2023-07-17
End Date: 2026-07-15
Activities
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1.1 Study the chemical and textural changes associated with cheese ripening.
Leader: Mr. Pravin Ojha -
2.1 Development of biodegradable plastic from maize, and yam and
Leader: Mr. Pravin Ojha
Nutritional and Glycemic index properties of high altitude cereal crops
Leader: Mr. Pravin Ojha
UPIN: 3198084009
Start Date: 2023-07-17
End Date: 2027-07-15
Activities
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1.1 Effect of degree of milling and processing in the starch and glycemic properties of rice
Leader: Mr. Pravin Ojha -
2.1 Effect of processing (Cooking technology) in the starch and glycemic properties of other cereals than crops
Leader: Mr. Pravin Ojha -
3.1 Effect of processing on the micronutrients (iron, zinc, copper, sodium, potassium, calcium) of cereals
Leader: Mr. Pravin Ojha -
4.1 Effect of processing on surface morphology and microstructure of cereals and its relation to glycemic properties
Leader: Mr. Pravin Ojha
Exploring genetic diversity, breeding and good management practices, processing, value addition, and geographical indication indicators of large cardamom (TOP DOWN)
Leader: Dr. Roman Karki
UPIN: 3198187016
Start Date: 2024-07-16
End Date: 2030-06-16
Activities
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1.2 Agro-morphological and Genetic diversity assessment
Leader: Ms. Deepa Singh Shrestha -
1.1 Conservation through field gene bank and tissue bank
Leader: Ms. Deepa Singh Shrestha -
1.3 Pre breeding and elite line identification based on phonemics and genomics
Leader: Ms. Deepa Singh Shrestha -
2.3 Explore modern drying technologies, including solar drying, microwave drying, vacuum drying, and freeze drying, highlighting their potential advantages and challenges for large cardamom processing.
Leader: Dr. Roman Karki -
2.4 Experiment with solar drying methods, assessing the impact on drying time, energy efficiency, and overall quality of large cardamom. Monitor variations based on meteorological conditions.
Leader: Dr. Roman Karki -
2.5 Investigate microwave drying techniques, focusing on color preservation, flavor, and microbial load of large cardamom pods. Optimize power and exposure time to avoid issues like scorching or damage.
Leader: Dr. Roman Karki -
2.6 Explore vacuum drying, evaluating its contribution to the preservation of green pigmentation, volatile oil content, and antioxidant properties in large cardamom. Assess efficiency and cost-effectiveness.
Leader: Dr. Roman Karki -
2.7 Examine the complexities of freeze drying, understanding low-temperature and low-pressure sublimation. Determine optimal conditions for freeze drying large cardamom while considering associated benefits and challenges.
Leader: Dr. Roman Karki -
7.1 Processing for assigning geographical indication tag
Leader: Ms. Deepa Singh Shrestha
अपेक्षित प्रतिफल
- बाख्राको चिजको एजिंगको एक प्रविधिको बिकाश हुने ।
- भट्मासको मासुको बैकल्पिक, सस्तो र पोषणयुक्त १ वटा एक्सट्रूडेड प्रोडक्ट प्रबिधिको बिकाश तथा विस्तार हुने ।
- २ वटा पहाडे बालीहरुको चिनी रोगमा पर्ने असर अभिलेखिकरण र प्रकाशन हुने ।
- कोदो माल्ट रक्सि प्रसोधन प्रबिधिको बिकाश हुने ।