Research Projects

This research proposal aims to develop a standardized analytical framework for detecting food adulteration in milk and honey by leveraging principles of interfacial and colloid science. Milk and honey are highly susceptible to economically motivated adulteration - milk commonly with urea and starch, and honey with various sugar syrups - which compromises their nutritional quality and poses health risks. The project will systematically investigate how these adulterants alter the physicochemical interfacial properties of these natural colloidal systems, particularly surface tension, spreading and wetting behaviour, foam stability, interfacial particle distribution, rheology, and microstructure - offering measurable indicators for detection. The research follows a two-phased methodology. In Phase 1, laboratory-based investigations will assess how specific adulterants affect key interfacial parameters, by employing advanced analytical techniques including zeta potential and contact angle measurements, small-angle X-ray scattering, interfacial rheology, electrochemical impedance spectroscopy, and fluorescence microscopy to identify reliable detection markers. Phase 2 will transition these laboratory findings and insights into practical, consumer-accessible solutions through the development of smart packaging systems capable of real-time adulteration detection. These will incorporate electrochemical sensors using interdigitated electrodes, colorimetric indicators based on solvatochromic dyes, and paper-based microfluidic devices integrated with microcontrollers or Bluetooth modules for wireless monitoring. Calibration curves and threshold-based electronic outputs printed on packages will enable users to detect adulteration with minimal training or equipment and provide visual fraud alerts. The research addresses a critical need in food safety, particularly in the Indian context where reports of regulatory agencies, like, FSSAI and CSE have revealed alarmingly high rates of adulteration in commercial milk and honey products. By developing low-cost, field-deployable detection methods that exploit the inherent colloidal nature of these foods, the project aims to bridge the gap between sophisticated laboratory techniques and practical quality control tools accessible to regulators, industry, and consumers alike. Expected outcomes include robust detection protocols, intellectual property through patents, scientific publications, and potential commercialization opportunities for smart packaging solutions. This interdisciplinary approach combining food science, colloid chemistry, and sensor technology is a largely untapped domain but has significant potential to enhance food authenticity verification and ultimately protect public health. The proposed methods offer advantages of being rapid, non-destructive, and adaptable to various scales of operation from industrial quality control to household use.