What is the latest invention of Indian Researchers of LPU in the field of Molecular Biology & Genetic Engineering?

Researchers and Scientists at Lovely Professional University (LPU) announced that they have developed a new method to process cocoa beans using double fermentation and produce 100% natural fruit flavored chocolates with atleast 40% higher antioxidant properties. The existing methods of manufacturing fruit flavored chocolates use synthetic fruit flavors which may have adverse effect on consumers health, especially children. The University has been granted a patent for the innovation by India Patent Office, Government of India. The process of double fermentation, along with boosting the antioxidant properties of cocoa, enables the use of natural fruit flavors as well and offers better texture to the chocolate. The research team comprises of Dr Jastin Samuel, who leads waste valorization research, and co-researcher, Dr Evangeline Christina, Professor of Molecular Biology and Genetic Engineering, School of Bioengineering and Biosciences at Lovely Professional University. They were assisted by Radhika Lakhanpal, alumna of 2019 batch of Integrated B.Sc-M.Sc in Microbiology of Lovely Professional University. Dr Jastin Samuel who believes in developing solutions for industries that can reach common people said, The invention emerged from my personal experience. I used to look out for natural fruit flavored chocolates in the market for my son, who is very fond of chocolates, but could not find them. This inspired me to find a solution. It took us one complete year of exhaustive research to come up with this novel process. I am confident that manufacturers and chocolatiers worldwide would benefit from this and consumers will have access to better and completely natural fruit flavored chocolates. Dr Evangeline Christina, Researcher and the Professor of Molecular Biology and Genetic Engineering at LPU said, We are in talks with multiple leading players in the industry and have received appreciation for this method. We want to commercialize it with an Indian company and are hopeful of achieving it soon. The vision of LPU is to be a premier academic institution, recognised internationally for its contribution to industry and society through excellence in teaching, learning, research, internationalization, entrepreneurship, and leadership. LPU aims to implement a relationship of cooperation between industry and academia and to prepare graduates to be lifelong learners with strong analytical and leadership skills.

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The latest innovation is that the scientist will develop the double fermentation of the chocolate. Researchers and Scientists at Lovely Professional University (LPU) announced that they have developed a new method to process cocoa beans using double fermentation and produce 100 per cent natural fruit flavored chocolates with atleast 40 per cent higher antioxidant properties. The existing methods of manufacturing fruit flavored chocolates use synthetic fruit flavors which may have adverse effect on consumers health, especially children. The University has been granted a patent for the innovation by India Patent Office, Government of India. The process of double fermentation, along with boosting the antioxidant properties of cocoa, enables the use of natural fruit flavors as well and offers better texture to the chocolate. This double fermentation process utilizes the indigenous microflora present in the pulp /rind and provides natural fruit flavoring to the chocolates. This leads to the enhancement of natural antioxidant properties present in the cocoa beans as well. The additional antioxidants generated are good for health and offer benefits like reduced risk of heart diseases, type 2 diabetes, inflammation and many more.

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As per my analysis, due to recent advancement in the field of Bio-Technology, the Molecular Biology and genetic engineering domain promises to create a research oriented and placement oriented environment. Being gratified alumni of LPU, I managed to fetch some of the unique highlights of School of Bio-Technology & Bio-Sciences, LPU. It would be worthwhile to share with you to get the clear picture regarding the offerings of LPU in this domain. In LPU the Bio-Tech. Department is regularly works on advanced research projects with novel ideas of applied value. Recently LPU researchers have managed to develop 100% natural fruit-flavoured chocolates with enhanced antioxidant properties through a novel method that has now been granted a patent by the Indian Patent Office. This invention actually do nullify the adverse effect of synthetic fruit flavors on consumers health (especially children). Thrust Areas of research: Plant Functional Genomics, Molecular Marker studies, Taxonomy and Phylogenetic analysis Not only research the highlights of the school includes : Faculty: Highly experienced faculty, academically excellent in terms of their educational background, research and teaching. Fields of study: Genetic engineering, Molecular Biology cell Biology Molecular Diagnostics, Cloning (Reproductive and Therapeutic cloning) Unique features: Research projects in collaboration with national laboratories of India (NIPGR, New Delhi; CPRI, Shimla; NRCE, Hisar; IIWBR, Karnal; NIEBE, Kpurthala), Live projects for undergraduate students. Innovative Pedagogy: Academic tasks such Class Participation, Design Problem, Term Paper, Assignment, Live examples, AV-aids. Test and Quiz based on various competitive examinations. Case studies on Current research scenario. Developing Future Career Prospects: Teaching in College, Junior/senior research fellow, Research posts in ICAR/CSIR labs, Stem cell therapeutics study, pathology labs, agriculture, quality control and assurance executive or manager in industries, Self Employed (Establishing small scale industries). With the help of such advanced guidance, LPU Students are managed to be placed in the best brands like: Biocon Pvt Ltd. , Panacea Biotech, Shanta Biotech, Syngene, Piramal Healthcare, Wockhardt Limited, Reddys Laboratories, Bharat Biotech, Himalaya Spring, Nectar Life sciences Pvt Ltd. , Alchemist Pvt Ltd, Transsasia Pvt Ltd, Life cell International etc. Hope this helps !

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Hi, The latest invention is that LPU scientists develop double fermentation for chocolate manufacture, which will enhance safety, natural fruit flavors & antioxidant properties. The University has been granted a patent for the innovation by the India Patent Office, Government of India. The process of double fermentation, along with boosting the antioxidant properties of cocoa, enables the use of natural fruit flavors as well and offers better texture to the chocolate. LPU's patented method of double fermentation enables chocolatiers to process cocoa beans and add their own naturally extracted flavors in chocolates. Under the process, cocoa beans are fermented using fruit pulp or rind (peel). This double fermentation process utilizes the indigenous microflora present in the pulp /rind and provides natural fruit flavoring to the chocolates. This leads to the enhancement of natural antioxidant properties present in cocoa beans as well. The additional antioxidants generated are good for health and offer benefits like reduced risk of heart diseases, type 2 diabetes, inflammation and many more. That's really a great invention. Hats off to LPU. Thanks.

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Sorry, I am not much aware of that but in research, LPU is always on top.

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