01. Development of a suitable packet for keeping vacuum fried jackfruit chips

02. Determination of microbial hazards in fresh-cut fruits and salad vegetables used in street food vendor, hotels and restaurant at Rajshahi and Khulna

03. Effects of different sanitizers on the nutritional quality and shelf life of fresh-cut moringa sticks

04. Optimization of processing technique for roasted jackfruit seed maintaining nutritional quality

05. Optimization of processing parameters for freeze dried chips from jackfruit

06. Effects of frying temperature and time on physicochemical changes and shelf life of vacuum fried chips from giant taro

07. Optimization of processing parameters for frozen tender jackfruit

08. Standardization of packages for vacuum fried jackfruit chips

09. Development of value added ready to serve (RTS) Sapota powder through fortification by ascorbic acid and ?-carotene

10. Comparison of cooking methods and oils on physicochemical, nutritional, minerals and bioactive compounds of mixed vegetables with the focus to dietary lifestyle

11. Effect of moisture content on the processing and quality of BARI mosur (lentil) chips using single screw extruder

12. The nutritional, physicochemical, minerals and bioactive compounds analysis of selected BARI masur (lentil) varieties

13. Physico-chemical characteristics of plum in various concentrations of sodium chloride and sucrose during preservation

14. Changes in the quality characteristics during storage of plum jam and its optimal preparation conditions

15. Standardization of processing method for osmo dehydrated sugar coated plum

16. Optimization of processing method for dragon fruit jam