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Dr. Poshadri Achinna

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Shelf life of food
Contamination, preservation, and spoilage of fruits and vegetables
Contamination, preservation, and spoilage of cereals
Food safety hygiene and sanitation
Nutraceuticals and functional foods
Advances in protein technology
Recent advances in grain processing
Women empowerment and diet diversity
Food processing plant layout design1
Contamination of foods
Intermediate moisture foods
Chemical changes caused by microorganisms in foods
Principles of food preservation
Agricultural Engineering Students - During Covid-19 Pendemic - Nutrition
Opportunities and Scope for Value addition in Rice based Products for MFEs in Telangana State