Food Science & Human Nutrition (MPhil)
October 23, 2025 2025-10-23 10:43Food Science & Human Nutrition (MPhil)
ORIC
KINNAIRD COLLEGE FOR WOMEN
RESEARCH REPOSITORY
YEAR 2021
| Sr. No | Student | Title of Research Report |
| 1. | Aiman Rashid | Utilization of plant based raw materials for production of cheese |
| 2. | Aleena Faruki | Impact of Nutritional Education on Quality of Life, Nutritional Knowledge and Diet of CKD Patients on Hemodialysis |
| 3. | Aliya Naveed | Evaluation of resistance starch content of cooked chickpeas and red kidney bean on blood glucose levels |
| 4. | Ansah Amir | Development of carbohydrate counting tool for traditional Pakistani mixed dishes |
| 5. | Atika Masood | Effect of Structuring Agents on the Quality and Stability of Pearl Millet Pasta |
| 6. | Ayesha Awais | Quality Evaluation of sweet potato flour in relation to maturity stages |
| 7. | Bisma Iftikhar | Selection and exploring the replacement potential of commercial foods considering taste and preference of young adults |
| 8. | Fatima Zia | Relationship between descriptive sensory and Quality Attributes of broiler and desi chicken |
| 9. | Hajra Bibi | Extraction and characterization of Psyllium seed mucilage and its incorporation in cookie as a fat replacer |
| 10. | Hamda Manzoor | Characterization and utilization of cactus pear |
| 11. | Imama Ahmed | Healthy Wholesome Snack Bars for School Going Children using Underutilized Crops |
| 12. | Iqra Ilyas | A Study of Pungency Intensity of Glucosinolates in Cauliflower Using Temporal Measurements of Sensory Perceptions |
| 13. | Maryam Shiekh | Yam mucilage: A plant based gelatin alternate in different freshly served desserts |
| 14. | Misha Naeem | Comparative study of functional yogurt prepared by the addition of tamarind seed powder |
| 15. | Rameesha Aamir | A Precede-Proceed Model Based Nutrition Education To Promote Healthy Eating Habits In Early Adolescents |
| 16. | Sarah Sumbal | Assessment of the Consumer Perception of Extrinsic and Intrinsic Cues of Cold Beverages (Carbonated and Non-Carbonated) |
| 17. | Hafsah Ahmed | Effect Of Sunflower Seed Cake Incorporation On The Organoleptic Properties Of Baked Products |
| 18. | Fatima Ihsan | Standardization And Analysis Of Rheological Nutritional And Organoleptic Properties Of Dysphagia Food Products |
| 19. | Maryam Butt | Effects Of Aloe Vera Fortified Fruits Squash On Post-Prandial Glucose Levels Of Healthy Individuals |
| 20. | Hira Aamir | Needs-Based Development Of A Nutrition Education Curriculum And Its Validation |
| 21. | Nosheena Zia | Implementation Efficacy Of FAO’S Planning Guide “Nutrition Education In Primary Schools” In Local Perspective |
| 22. | Noor Imran | A Correlation Study Of Multifactorial Influences On Food Consumption Patterns Among Pakistani Adolescents |
| 23. | Ms Hadia Tahir | Fruit Seeds as a sustainable ingredient for the Development of Energy Dense Food Fortifier |
| 24. | Ms Zainab Bilal | Dissemination of Pakistan Dietary Guidelines for Better Nutrition (PDGN) Among Young Female Adults |
