Literature survey under the guidance of Dr. Paramita Bhattacharjee, Food Technology and Biochemical Engineering Department, Jadavpur University, Kolkata (June-July 2010)

Under the guidance of Dr. Paramita Bhattacharjee, Food Technology and Biochemical Engineering Department, Jadavpur University, Kolkata (June-July 2010) Used instruments as BOD incubator shaker, Spectrophotometer, Rotary vacuum evaporator. Carried out Physicochemical Quantitative analysis of extract and qualitative analysis for eugenol and commented upon the better extraction capacity of the solvents used.

Completed final year project work by determining extraction percentage of curcumin from turmeric powder using food grade solvents such as ethanol, water, pet-ether Investigated parameters which are solid: solvent ratio, time, temperature, particle size, solvents used in pure form and in solvents in mixture form Used extracted curcumin for product development mainly in producing cake with different ratios of curcumin. Performed moisture analysis using Bidwell Sterling apparatus. Quantitative determination of curcumin using spectrophotometric analysis. Performed qualitative analysis of curcumin against E. coli.

Build a student management system.

Food science and Technology

Site migration

Build webpage related us based food safety modernisation act.