Shoolini Scientists Win ₹84 Lakh for Food Research

Delhi, May 01, 2026: In a significant endorsement of its research-led approach, two scientists at Shoolini University have secured over ₹84 lakh in competitive national grants from DBT-BIRAC and ANRF for transforming industrial and agricultural waste into cutting-edge solutions for food, nutrition, and preservation.

At the forefront of this work is Dr. Asir Gani, Assistant Professor at the School of Bioengineering and Food Technology, whose research operates at the intersection of material science, food engineering, and human health.

About Dr. Asir Gani’s Research Projects

Supported by a ₹42.18 lakh DBT-BIRAC grant under the ‘Smart Proteins’ initiative, this 24-month project transforms brewer’s spent grain (BSG), a nutrient-rich industrial by-product, into plant-based meat alternatives. Using advanced processing techniques such as high-moisture extrusion and 3D food printing, the research develops fibrous, meat-like structures with improved texture and sensory properties. The project contributes to the growing demand for sustainable and scalable alternatives to conventional meat.

Funded by a ₹24.89 lakh ANRF grant under the Prime Minister Early Career Research scheme, this 36-month project focuses on extracting β-glucan from BSG to develop advanced prebiotic systems. By combining it with whey protein hydrolysates through controlled Maillard reactions, the research creates compounds designed to protect bioactive peptides during digestion and enable targeted delivery to the gut. The work advances a new approach to functional food design, linking sustainability with improved gut health and nutritional outcomes.

This approach represents an emerging class of protein-based prebiotics, where structural design is used to influence microbial interactions in the gut.

“The research focusses on redefining industrial side-streams as high-value resources for the future of nutrition. We are transforming brewery by-products into both high-quality protein alternatives and targeted prebiotic solutions. Shoolini University’s infrastructure and research environment have been instrumental in this journey, providing the sophisticated analytical tools and processing facilities required to ensure the targeted delivery of nutrients to the colon, ultimately aiming to enhance gut health and restore metabolic balance,” said Dr. Gani

Extending this scientific vision from industrial systems to agricultural landscapes, Dr. Neetika Kimta, Assistant Professor (Research) at the School of Biological and Environmental Sciences, is addressing one of the most persistent inefficiencies in India’s food economy- post-harvest loss.

About Dr. Neetika Kimta’s Research Project

Supported by an ANRF grant of ₹17.35 lakh over 36 months, Dr. Kimta’s research at Shoolini extracts pectin from amla peel, an underutilized agricultural by-product rich in bioactive compounds, and transforms it into biodegradable, edible coatings for apples. These coatings are engineered to regulate moisture loss, gas exchange, and oxidative degradation, thereby extending shelf life, maintaining fruit quality, and reducing dependence on energy-intensive cold storage systems. The work directly addresses supply chain inefficiencies while advancing low-cost, sustainable preservation technologies tailored to Indian agricultural conditions.

This work is deeply personal for Dr. Kimta, shaped by her early exposure to the realities of apple cultivation in Himachal Pradesh.

“Growing up in Himachal Pradesh, I saw the immense losses apple growers face after harvest. This project was born from the need to find a sustainable, practical solution to that regional challenge. Securing the grant required aligning this local problem with a rigorous scientific framework, a process that was both demanding and deeply fulfilling,” she said.

Translating that vision into a working system, however, comes with its own scientific and engineering complexities.

“The primary challenge lies in extracting pectin from agro-waste and optimizing it into a stable, biodegradable coating for perishable produce. Balancing functional performance with sustainability requires an interdisciplinary approach across plant science and nanotechnology. Shoolini University was instrumental here, providing the advanced infrastructure and mentorship needed to strengthen both our research proposal and its execution roadmap,” she added.

“What makes these projects truly remarkable is their commitment to turning waste into value-whether it is brewer’s spent grain or amla peel. That spirit of finding solutions within what already exists is the hallmark of responsible science. Shoolini University is proud to be home to researchers who are shaping a more sustainable food future for India and beyond,” said Prof (Dr) Pardeep Singh, Dean of Research, Shoolini University.

Taken together, these projects reflect a broader research philosophy taking shape at Shoolini University. From alternative proteins to targeted nutraceuticals and post-harvest preservation, the work spans multiple layers of the food system, unified by a single principle: that the future of food will be built not just by producing more, but by extracting more value from what already exists.

About Shoolini University

Shoolini University, in Solan, Himachal Pradesh, is a leading research-driven private university established in 2009. Known for its focus on innovation, sustainability, and academic excellence, the university offers a diverse portfolio of undergraduate, postgraduate, and doctoral programs across engineering, management, biotechnology, pharmaceutical sciences, and liberal arts.

The university continues to strengthen its presence in national and global rankings, including the Times Higher Education World University Rankings and QS World University Rankings. It also ranks No. 1 in Asia for Citations per Paper in the QS Asia University Rankings.

These rankings reflect Shoolini’s growing global reputation for research excellence, academic quality, and international outlook.