| Academic Degree | Subject | College or University | From | To | Date of Fullfillment | Duration | Marks / Grade Obtained | Any Other Details | Rank/ Medals |
|---|---|---|---|---|---|---|---|---|---|
| MSc Food Science and Technology | University of Calicut | 31-03-2019 | 2 years | First Class | |||||
| BSc Food Technology | University of Calicut | 31-03-2017 | 3 years | First Class | |||||
| Name of Award/Achievement | Level | Awarded by | Date |
|---|---|---|---|
| National Eligibility Test (NET) | National | UGC | 05-11-2017 |
| Principal Investigator | Type of Project | If Others, specify the type of project | Title of Project | Funding Agency | Fund Allotted | Co-Investigator | Date of commencement | Duration | Date of submission | Status | Any other information |
|---|---|---|---|---|---|---|---|---|---|---|---|
| SAKKEER HUSSAIN K | Minor | Utilization of red banana peel as a functional ingredient in beef patties. | Self | 0 | 01-04-2019 | 3 months | 30-06-2019 | Complete | |||
Ramavarmapuram Road
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Kerala, India
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We envision the total transformation of the young women for their enrichment and of the society at large and the nation as a whole.
