The problems that are selected by these students pertain to their own countries and interactions with the agencies which can further their programmes. These technologies, ranging from time-tested manufacturing techniques for several popular food products to the institute's recently developed automatic Dosa and Chapathi machines, were transferred through licensing agreements to local entrepreneurs.
Sambar forms an essential part of the daily diet of many low-income Indian households.
An innovative, efficient, low-cost technique for extracting commercially viable amounts of astaxanthin from a green alga as an alternative to and augmentation of the traditional source, shrimp waste. Astaxanthin is an important source of pigmentation for preparation of attractively coloured products by fish and poultry meat producers. The unit runs on a 1-horsepower motor and can process from 100 to 120 kilograms of bengal gram, peas, soybeans, etc. per hour, making it suitable for rural conditions. Some 100 mills have been distributed to selected beneficiaries, including NGOs, self-help groups and farm and village cooperatives, in seven states. This project was funded by the UNDP and the Government of India's National Technology Mission on Oil Seeds, Pulses and Maize.