From alternative proteins to targeted nutraceuticals and post-harvest preservation, emerging frontiers in food technology are proving that the future of food lies not just in producing more, but in extracting greater value from what already exists. Two research projects led by young scientists at Shoolini University, Solan, exemplify this shift.
Dr. Asir Gani, Assistant Professor at the School of Bioengineering and Food Technology, and Dr. Neetika Kimta, Assistant Professor at the School of Biological and Environmental Sciences, Faculty of Science, are working on transforming industrial and agricultural waste into innovative solutions for food, nutrition, and preservation. Supported by Shoolini University’s research-driven ecosystem, their projects have secured a combined ₹84 lakh in competitive national grants from the Department of Biotechnology–Biotechnology Industry Research Assistance Council (DBT-BIRAC) and the Anusandhan National Research Foundation (ANRF).
Dr. Gani’s research focuses on plant-based meat alternatives under the Smart Proteins initiative, while Dr. Kimta’s project explores converting agricultural waste into pectin-based preservation solutions.
An alumnus of Prince of Songkla University, Thailand, Dr. Asir Gani works at the intersection of material science, food engineering, and human health. His f project, supported by a ₹42.18 lakh DBT-BIRAC grant under the Smart Proteins initiative, is a 24-month study that aims to transform brewer’s spent grain (BSG)—a nutrient-rich industrial by-product—into plant-based meat alternatives.
Using advanced processing techniques such as high-moisture extrusion and 3D food printing, the research seeks to develop fibrous, meat-like structures with enhanced texture and sensory properties. The project responds to the growing demand for sustainable and scalable alternatives to conventional meat.
In addition, Dr. Gani has received a ₹24.89 lakh ANRF grant under the Prime Minister Early Career Research Scheme for a 36-month project focused on extracting β-glucan from BSG to develop advanced prebiotic systems. By combining β-glucan with whey protein hydrolysates through controlled Maillard reactions, the research aims to create compounds capable of protecting bioactive peptides during digestion and enabling their targeted delivery to the gut.
The work represents an emerging class of protein-based prebiotics, where structural design is used to influence microbial interactions in the gut, advancing both sustainability and nutritional innovation.
“The research focuses on redefining industrial side-streams as high-value resources for the future of nutrition. We are transforming brewery by-products into both high-quality protein alternatives and targeted prebiotic solutions,” said Dr. Gani. “Shoolini University’s infrastructure and research environment have been instrumental in this journey, providing sophisticated analytical tools and processing facilities required to ensure targeted nutrient delivery to the colon, with the ultimate aim of enhancing gut health and restoring metabolic balance.”
Dr. Neetika Kimta, a botanist from Himachal Pradesh, said her inspiration came from witnessing the challenges faced by apple growers in the state.
“Growing up in Himachal Pradesh, I saw the immense losses apple growers face after harvest, and that became a strong motivation for my research,” she said.
Her project at Shoolini focuses on extracting pectin from amla peel—an underutilised agricultural by-product rich in bioactive compounds—and transforming it into biodegradable, edible coatings for apples. These coatings are designed to regulate moisture loss, gas exchange, and oxidative degradation, thereby extending shelf life, preserving fruit quality, and reducing dependence on energy-intensive cold storage systems.
The research directly addresses supply chain inefficiencies while advancing low-cost, sustainable preservation technologies tailored to Indian agricultural conditions. Supported by an ANRF grant of ₹17.35 lakh over 36 months, the project aims to offer practical solutions to regional agricultural challenges.
“This project was born out of the need to find a sustainable and practical solution to a regional challenge. Securing the grant required aligning this local issue with a rigorous scientific framework, a process that was both demanding and deeply fulfilling,” Dr. Kimta said.
“The primary challenge lies in extracting pectin from agro-waste and optimising it into a stable, biodegradable coating for perishable produce. Balancing functional performance with sustainability requires an interdisciplinary approach across plant science and nanotechnology. Shoolini University played a critical role by providing the advanced infrastructure and mentorship needed to strengthen both our research proposal and its execution roadmap,” she added.
