India wastes millions of tonnes of food every year. Two Shoolini University researchers have just received over ₹84 lakh in national funding (DBT-BIRAC and ANRF) to help change that — and they are starting with what others throw away.
Assistant Professor (Dr) Asir Gani at the School of Bioengineering and Food Technology has secured two research projects worth ₹67.07 lakh, while Assistant Professor (Dr) Neetika Kimta at the School of Biological and Environmental Sciences has been awarded ₹17.35 lakh — all under prestigious national schemes designed to support early-career researchers driving innovation in India.
"What makes these projects truly remarkable is their commitment to turning waste into value — whether it is brewer's spent grain or amla peel. That spirit of circular thinking, of finding solutions within what already exists, is the hallmark of responsible science. Shoolini University is proud to be home to researchers who are shaping a more sustainable food future for India and beyond," said Prof (Dr) Pardeep Singh, Dean of Research, Shoolini University.
Dr Gani's work targets the growing global demand for sustainable protein and functional nutrition. His first project, funded by DBT-BIRAC under the 'Smart Proteins' initiative of the BioE3 Policy, focuses on transforming brewer's spent grain (BSG) — an industrial by-product — into viable vegan meat alternatives. With a grant of ₹42.18 lakh over 24 months, the project employs advanced technologies, such as high-moisture extrusion and 3D printing, to develop plant-based meat analogues, contributing to both the alternative proteins sector and the broader circular bioeconomy. Dr Gani serves as Principal Investigator, with Prof Dinesh Kumar as Co-Principal Investigator.
His second project, funded by the Anusandhan National Research Foundation (ANRF) under the Prime Minister Early Career Research Grant scheme, takes a nutraceutical lens to the same raw material. Allocated ₹24.89 lakh over 36 months, this research upcycles BSG as a source of β-glucan to develop prebiotic conjugates using whey protein hydrolysates through controlled Maillard reactions. The resulting compounds are engineered to protect bioactive peptides during digestion and support targeted delivery to the colon, offering potential benefits for gut health and metabolic balance.
Dr Kimta's project, also funded under the Prime Minister Early Career Research Grant scheme of the ANRF, addresses a pressing challenge in Indian agriculture: post-harvest food loss. Her 36-month study explores the extraction of pectin from amla (Indian gooseberry) fruit peel to synthesise biodegradable, edible coatings that extend shelf life and preserve post-harvest quality in apple cultivars. The research champions a waste-valorisation approach, repurposing agricultural by-products into functional preservation materials aligned with global sustainability goals.
Together, the three projects reflect a shared philosophy — one that looks to nature and industrial by-products for answers to challenges in food security, nutrition, and environmental responsibility.
Dr Gani brings to his work a substantial research record of over 50 publications and a Scopus h-index of 30 across the fields of sustainable food systems and nutraceutical innovation. Dr Kimta, whose expertise spans Botany, Plant Physiology, and Nanotechnology, has published 35 research papers and authored the Springer Cham-published book ‘Medicinal Plants and Their Nanoparticles: A Double Blade Sword Against Human Diseases’.
The grants mark a significant milestone for Shoolini University as it continues to strengthen its position in applied and translational research with national and global relevance.
April 22, 2026