Research Collaborations

Need based research activities to meet out challenges of food processing sectors, farmers and entrepreneurs are carried out.  Priority areas of research towards quality production, processing, value addition for safe consumption towards the welfare of community. The research programmes are in collaboration with International Organizations Viz., FAO, McGill University, Canada, University of Saskatchewan, Canada, Cornell University, USA and national organizations viz., Indian Council of Agricultural Research, Ministry of Food Processing Industries, National Medicinal Plans Board, Department of Scientific and Industrial Research, Department of Science and Technology, Department of Biotechnology, University  Grants Commission, Bamboo Mission, Spices Board and Coconut Development Board.

Student Research

  • R. Sivashankari, Ph.D., student attended Summer student Internship program at the Saskatchewan Food Industry Development Centre, Canada.
  • E. Tamilselvi, recipient of student fellowship and visited the University of Saskatchewan, Saskatoon, Canada under the scheme ‘Using green lentils in traditional Indian Foods’ funded by Saskatchewan Pulse Growers Association, Canada during the year 2009
  • G.Sindhumathi, recipient of student fellowship and visited the University of Saskatchewan, Saskatoon, Canada under the scheme ‘Using green lentils in traditional Indian Foods’ funded by Saskatchewan Pulse Growers Association, Canada during the year 2009

Staff collaboration

Name  of the Scientist

Collaborating Agency

Nature of Collaboration

Year

Dr.Hemalatha G Cornal University, USA

Training

2016

Dr.G.Sashidevi, Assoc. Professor IDRC, Canada

Workshop at Columbo – Srilanka

2012

Dr. P.S. Geetha McGill University, Canada

Training

2010

Dr.R.Vijayalakshmi McGill University, Canada

Training

2010

Dr.R.Saravanakumar, Associate Professor and Head, McGill University, Canada

Training

2008

Dr.S.Kanchana, Professor and Head (HDT) McGill University, Canada

Training

2004