• DEVELOPMENT OF A REAL-TIME INTELLIGENT pH SENSITIVE COLOUR CHANGE FRESHNESS INDICATOR USING ANTHOCYANIN-BIOPOLYMER FILM FOR FOOD APPLICATIONS 

  RIFA THASNEEM; OXANA RISON; YUSRA JAWAD; OGHA LAKSHMI C V; DHANISH REHMAN; DR. RAJESH G K, Guide (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2026)

  Food spoilage represents a critical challenge in the global food supply chain, necessitating innovative solutions for real-time freshness monitoring. This study successfully developed a biodegradable intelligent packaging ...
• STANDARDIZATION OF PROCESS PARAMETERS FOR IDLI BATTER FERMENTATION USING SELECTED STARTER CULTURE COMBINATIONS 

  Meera Krishna P M; Anshitha Ismail; Hanna Theslin K C; Nithya K; Fathima Ghilsha P (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2026)

  The present study was carried out to standardize the fermentation of idli batter using selected starter culture combinations, with the aim of achieving consistent fermentation and extending its refrigerated shelf life. To ...
• EVAPOTRANSPIRATION ESTIMATION USING EMPIRICAL AND MACHINE LEARNING MODELS A COMPARATIVE ASSESSMENT OF ACCURACY AND TRANSFERABILITY 

  AFNA HAMEEM H; ABHIRAM M A; SREENSNDANA P V; Dr. ASHA JOSEPH, (Guide) (DEPARTMENT OF IRRIGATION AND DRAINAGE ENGINEERING, 2026-09-08)

  This study compared empirical and machine learning (ML) models for estimating reference evapotranspiration (ET₀) at two agroclimatically contrasting stations in Kerala: RARS Pattambi (inland, semi-arid) and the College of ...
• Development of a Learning Based Shele- Life Prediction Model for Kaju Katli 

  Aleena Biju; Sourav P; Navya Ankita Anand; Abhishek, (Guide) S (PFE, KCAET, 2026-09-08)

  Kaju katli is a widely consumed traditional Indian confectionery prepared primarily from cashew nuts and sugar. Despite its popularity, the product has a limited shelf life due to physicochemical and microbiological ...
• ULTRASOUND ASSISTED ACCELERATION OF WINE AGING 

  Souvmia Swaminathan; Evin T S; Adish T; Khaleel Mohammed Hasan V; ABHISHEK.S, (Guide) (PFE, KCAET, Tavanur, 2026)
• DEVELOPMENT OF TURMERIC LEAF ESSENTIAL OIL INCORPORATED ACTIVE PACKAGING FILM FOR FOOD APPLICATIONS 

  ARSHAD K; ASWATHI S; MANASA C; VITHU PRABHA, (Guide) (PFE, KCAET, Tavanur, 2026)

  The present study aimed to develop and evaluate a biodegradable active packaging film by incorporating turmeric leaf essential oil (TLEO) into a starch-chitosan matrix for food packaging applications. Turmeric leaves, ...
• REFRACTANCE WINDOW DRYING AND INSTANTANEOUS CONTROLLED PRESSURE DROP ASSISTED EXTRACTION OF ESSENTIAL OIL FROM NUTMEG MACE 

  Ann Annie Shaju; Prince MV (PFE, KCAET, Tavanur, 2026)
• VALORISATION OF COCONUT SPROUT 

  ANJANA K; APARNA M P; ANEESHA CELIN K S; JUSWIN SAJI; ARYA T P; PRINCE M V (Guide) (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2025)
• PROCESS OPTIMIZATION AND CHARACTERIZATION OF ARROWROOT BASED FUNCTIONAL HEALTH BEVERAGE 

  LESNA V L; ASNA T A; SRAVYA C; MUHSIN; BINSIYA; RAJESH G K, (Guide) (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2025)
• OPTIMIZATION AND PHYSICOCHEMICAL CHARACTERIZATION OF ULTRASOUND- ASSISTED EXTRACTION OF COCOA BEAN SHELL POWDER 

  NAZRIN H; HIBA P K; NAVYA G; ARDRA V R; ABHINAND RAMESH; RAJESH G K, (Guide) (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2025)
• ULTRASOUND-ASSISTED EXTRACTION, OPTIMIZATION AND MICROENCAPSULATION OF BIOACTIVE COMPOUNDS FROM INDIAN BAEL LEAVES 

  Fathima Rinsha; Nayanthara S R; Arya P; Niranjan P J (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2025)
• Standardisation and evaluation of thermal and non-thermal processing of ripe jackfruit 

  Saranya S; Sudheer, K P (Guide) (Department of Processing & Food Engineering, 2025)
• Development and evaluation of ready to serve beverages from palmyrah palm fruit 

  Muhammed Thwahir; Archana Bhuvandas; Nandu M Vinod; Alfiya Rahiman; Afeefa M; Prince, M. V (Guide) (Department of Processing & Food Engineering, 2025)
• Thermal and non-thermal extraction and pasteurization of red dragon fruit juice 

  Nithay C; Sudheer, K P (Guide) (Department of Processing & Food Engineering, 2025)

  This thesis entitled “Thermal and non- thermal extraction and pasteurization of red dragon fruit juice” investigates the application of novel non-thermal and thermal processing technologies—pulsed electric field (PEF), ...
• Accelerated ageing cocoa mucilage wine through hydrodynamic cavitation 

  HYDERALI SHIHABUDHEEN; Prince, M V (Guide) (2025)

  Rich in bioactive substances with anti-inflammatory and antioxidative qualities, cocoa (Theobroma cacao L.) is an essential plantation crop and export commodity. As a sustainable substitute for soft drinks, cocoa wine ...
• Standardisation and evaluation of thermal and non-thermal processing of ripe jackfruit 

  Saranya S; Sudheer, K P (Guide) (Department of Processing & Food Engineering, 2025)
• Microencapsulation of ultrasound extracted jamun juice by spray drying 

  Sankar M; Rajesh G K (Guide) (Department of Processing & Food Engineering, 2025)

  Jamun (Syzygium cuminii) is an under-utilized fruit tree from Indian subcontinent. The promising values of phytochemicals, minerals and vitamins gives a great therapeutic value for jamun. Jamun is a seasonal fruit. To ...
• Development of a chocolate enrobing machine for cookies 

  Haritha V; Rajesh, G K (Guide) (Department of Processing & Food Engineering, 2025)

  Chocolate coating is usually applied using a chocolate enrobing machine. This is a machine in which the products to be coated pass through a continuous curtain of chocolate. Due to immense demand of cocoa value added ...
• Development of semi-continuous ultrasound assisted infrared dryer for food products 

  Jahana Thasneem P; Rajesh, G K (Guide) (Department of Processing & Food Engineering, 2025)

  This study aimed to develop an infrared dryer and to evaluate the quality of ultrasound assisted infrared dried samples of moringa leaves and beetroot slices. A semi-continuous infrared dryer was developed comprising of ...
• Application of atmospheric pressure cold plasma on the quality attributes of finger millets 

  Arsha Sugathan; Sudheer, K P (Guide) (Department of Processing & Food Engineering, 2024)

  Millets, a group of small-seeded grasses, are widely cultivated as staple food sources due to their nutritional richness. Finger millet (Eleusine coracana), a widely cultivated and nutritionally rich cereal, is gaining ...

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