| Name of student | Thesis topic | Supervisor | |
| Dikshya Shrestha | Preparation and evaluation of protein hydrolysate prepared by utilizing byproduct of Chicken | Prof. Dr. Dhan Bahadur Karki | |
| Tulasa Dahal | Study on the microbiological effect during incubation and storage of yoghurt with response to container type and incubation temperature | Prof. Pashupati Mishra | |
| Sangam Dahal | Preparation and evaluation of antimicrobial edible coatings for meat and meat products from treated and untreated potato starch in combination with Tulsi (Ocimum sanctum) and Bojho (Acorus calamus) extract | Prof. Basanta Kumar Rai | |
| Tanka Bhattarai | Antimicrobial and anti-oxidant effects of spice extracts on shelf life extension of sargyangma | Babita Adhilkari Dahal | |
| Bhawana Sharma Ghimire | Optimization of different plant proteases in hard cheese preparation | Bunty Maskey | |
| Sanjay Chaudhary | Preparation and optimization of Peda, an indigenous dairy sweet product of Nepal | Nabin Gautam | |
| Dinesh Subedi | Effect of pretreatments and drying air temperature on physical, sensory and microbiological quality of dried meat product (Sukuti) | Devraj Acharya | |
| Binesh Rajbanshi | Preparation and quality evaluation of the semi fermented meat product Tugrymbae | Arjun Ghimire | |
| Goma Shrestha | Effect of green banana flour as fat replacer on sensory and technological quality of cooked chicken pattie | Kabindra Bhattarai | |
| Ramesh Koirala | Whey protein hydrolysing capacity of Protease enzyme extracted from Kinema, a traditionally fermented Soyabean product of Nepal | Dambar Bahadur Khadka | |
| Krishna Chalise | Effect of local Nepalese indigenous herbs on the antioxidant and antimicrobial quality of chicken meat in comparison with medicinal antibiotics | Yadav KC | |
Supervisor Allocation For M.Tech 4th Sem