Diengsong Laitryngew PO- Lower Cherra East Khasi Hills,Meghalaya


Who is it for?

In line with our commitments to provide state of the art technologies and infrastructural capabilities to manufacturing units we have set up in rural Meghalaya, we have open positions for Knowledge Analyst(s), Innovation Analyst(s) & Innovation Intern(s) belonging from the educational field of Biotechnology, Environmental Sciences, Nutrition, Food Technology, Agriculture and Botany with 0-3 years of experience and preferably based in Meghalaya.


Title: An Extensive Review on Honey color and its detection methods

Category: Honey

Scholars Details: Ms Sharboni Talukder & Ms Ramanpreet kaur

Articles/Papers Abstract*: The color of honey has been an essential sensory factor for consumers for many years. The lighter color honey is associated with a more acceptable flavor and higher price. However, as the color of honey changes due to various physicochemical and biological factors, it is tough to maintain its lighter color and flavor. Moreover, the demand for natural and pure honey decreases daily due to its quality degradation while processing. Storage temperature and moisture content both are responsible for the darkening effect in honey. Various subjective methods such as the Lovibond method, Minolta chromometer, spectrometric methods, multivariate analysis are used to determine the color of honey.

Title: Causes of crystallization in honey due to different geographical conditions.

Category: Honey

Scholars Details: Ms Anjali Sharda, Ms Inderjeet Kaur & Ms Parminder Kaur

Articles/Papers Abstract*: Customers misunderstand the crystallization of honey as they assume it is adulterated or spoiled. It is natural for honey to crystallize as it is an oversaturated solution. Crystallization occurs in the form of glucose monohydrate, and fructose remains in the solution due to high solubility.

Title: Honey adulteration: detection and analysis

Category: Honey

Scholars Details: Ms Radhika, Ms Niharika Sharma & Ms Priyanka kamboj

Articles/Papers Abstract*: Honey adulteration is a severe issue because increasingly adulteration methods are being developed, and the official determination of the quality indicators honey cannot detect most honey adulteration methods. As we know that the honey is one of the oldest foods that are used since ancient times. It is a naturally occurring sweet produced by honey bees by collecting nectar from different flowers. It is a crucial energy food and is used as an ingredient in many manufactured foods, mainly in cereal-based products as a sweetening agent, flavor, and viscosity.
It consists of nutritionally essential substances that are good for health. Honey has been used not only as a nutrient but also as a medicine. Honey is adulterated to increase the quantity by adding cheap products and make a profit from it. Honey adulteration is the issue of all aspects of honey chains to maintain their quality and safety. Honey adulteration is determined by various techniques to get information about the addition of various adulterants into it. Foreign substances used in honey sugar, molasses, rice syrup, water, banana, wheat, maize syrup, corn syrup, Jaggery syrup, etc., are mainly used by several industries. The chemical composition of different honey is varying due to adulteration. There are mainly three methods of the adulteration of honey i.e. direct
adulteration, indirect adulteration, and mixing of the adulterants to the pure honey.

TitlePaper making from Thysanolaena latifolia (Roxb. ex Hornem.)Honda


Scholars Details: Ms Bashisha Rynjah