Priortisation Monitoring and Evaluation (PME) cell, College of Dairy Technology, Warud (Pusad) is working for promoting the research work at institutional level. It was established on 1st November, 2013 as per the directives received from the Director of Research, MAFSU, Nagpur. Meetings of the PME cell are conducted quarterly for evaluation of newly submitted project and progress of the approved projects. PME cell promote the faculty member for submission of intramural and extramural projects. ASRC meeting is conducted once in a year to review the research activities at the college level. PME cell also promotes the students for participation in Maharashtra State Inter University Research Convention “Avishkar”. Several students from the college were selected in Inter collegiate selection trials for Avishkar in different years for representing the Maharashtra Animal and Fishery Sciences University, Nagpur at state level research convention. Details of the students as given below:
|S. No.||Student Name||Year|
|1||Mr. Jadhav Vijay Prabhakar||2013|
|2||Mr. Deshmukh Jay Shivjirao||2016|
|3||Mr. Chaudhari Ashish Subhash||2017
v Method was standardized for preparation of low calorie carrot halwa using Aspartame.
Recent research work carried out at College of Dairy Technology, Warud (Pusad)
v Physico-chemical properties of skim milk powder and whole milk powder manufactured or sold in Maharashtra were studied
v Low calorie carrot halwa was also prepared using saccharin.
v Method was standardized for preparation of pumpkin based reconstituted Kheer
v Paneer whey based jelly confection was prepared.
v Aspartame based Kalakand was prepared and evaluated for safety and stability
v Method was standardized for preparation Santa burfi as influenced by orange pulp content
v Butter milk based fruit juice beverage was prepared
v Study was carried out to evaluate the acceptability of thermised Shrikand during storage at refrigeration temperature
Recommended research projects from MAFSU, Nagpur:
v Investigating feasibility of developing self heating container for selected ready to eat food
v Studies on development of vegetable based kheer mix
v Study on suitability of paneer whey for flavoured jelly
College on Research Ground