Center for Advanced Faculty Training in Home Science Professor Jayashankar Telangana State Agricultural University
Post Graduate & Research center, Rajendranagar, Hyderabad

Research Activities

The department is conducting research programmes in the areas listed below, through M.Sc & Ph.D students thesis work as well as through externally funded research projects.

  • Nutrition for vulnerable groups
  • Maternal & Child nutrition
  • Food Technology
  • Tribal Nutrition
  • Dietetics
  • Community Nutrition
  • Food Science
  • Food Analysis
  • Value Addition to Foods & Product Development
  • Nutrition Interventions programmes
  • Post Harvest Technology
  • Nutrition Software Development
  • Functional Foods & Nutraceuticals
  • Food quality and safety
  • Nutrition and molecular biology

Current research areas for student thesis work :

Estimation of pesticides and insecticides in the foods produced in various agro climatic zones of Andhra Pradesh.

  • The efficient utilization of byproducts to reduce production costs.
  • The role of bioactive compounds in disease reduction.
  • The role of soy, millets, medicinal plants etc, in lowering cholesterol and blood glucose levels.
  • Optimization of nutritional support through new product development designed exclusively for a disease / disorder.

Titles of the Ad hoc Research projects recently completed by the staff of the department:

  • Critical study on mortality and morbidity among children below 15 years in the tribal areas of Adilabad district, sponsored by UNICEF.
  • Acceptability study of hot foods (instant mixes) supplied by A.P Foods factory, Andhra Pradesh, to ICDS beneficiaries.
  • Development and evaluation of micronutrient fortified fruit & vegetable bars.
  • Consumer evaluation and commercialization of diabetic foods.
  • Utilization of micronutrient encapsulated underutilized fruit and vegetable powders as colourant for designing value added food products.
  • Promotion of perennial green leafy vegetables through peoples intervention.
  • Effect of feeding malted food on the Nutritional status of vulnerable groups.
  • Biotechnology for nutritional improvement-popularization of Sorghum for income generation and nutrition.
  • Effect of iron-enriched chewing gum consumption on iron nutritional status of anemic adolescent boys & girls.
  • Establishment of rural enterprise for tomato products by women for food and nutritional security.
  • Effect of Radiation processing on nutritional, microbiological quality and acceptability of selected foods commonly consumed in Andhra Pradesh.
  • Health Status Studies around Proposed Uranium Processing Plantat Sherpalle in Nalgonda District,A.P.
  • Health Status Studies around Uranium Mining area at Lambapur in Nalgonda District,A.P.
  • Consumer evaluation and commercialization of RTE extruded snackswith underutilized fruit and vegetable powders.
  • Utilization of fish mince in development & formulation of extruded products.

Department of Foods & Nutrition

Sl. No.

Project title


Funding agency

Period / duration

Rs. in lakhs


Glycemc index profiling of rice varieties for combating lifestyle diseases

  1. Dr. K. Uma Maheswari P.I. Professor & University Head Cum Director-CAFT-H SC
  2. Dr. Jessi Suneetha W Co.P.I. Assistant Professor


3 Years



Product development and value addition from underutilized fruits and vegetables of North Eastern Hill Region of India

  1. Dr.K. Aparna P.I. Assistant Professor
  2. Dr. M. Sridhar Co.P.I. Principal Scientist


3 years



Collaborative project on Resilient Agricultural Households through adaptation to Climate Change in Mahaboobnagar Distrcit ,Telangana

Dr. T.V. HYMAVATHI Technical expert - processing and value addition


4 years


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Professor cum CAFT Director,
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Training - Home Science

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Rajendranagar, Hyd-500030.

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