Assistant Professor
Department of Applied Agriculture
School of Basic and Applied Sciences
Punjabi Language certificate course (Level 1 & 2)- 2020 - Central University of Punjab, Bathinda
German Language certificate course (Level 1) - 2015 - MGM, Aurangabad
Ph.D (Food Science) from Defence Food Research Laboratory, DRDO (degree awarded by University of Mysore) in 2014
M.Sc (Food Science & Technology) from University of Allahabad in 2007
B.Sc from University of Allahabad in 2005
Teaching Experience - 9 Yrs
Assistant Professor, Department of Applied Agriculture, Central University of Punjab, Bathinda, 2016 onwards
Research Experience - 9 Yrs
ICAR fellowship for Senior Research Fellow (2008-2012)
APEDA fellowship for Junior Research Fellow (2007-2008)
Administrative Experience
1. Member, Institution Innovation Council-8 (IIC-8). Central University of Punjab, Bathinda, Punjab
2. Swayam Nodal Officer (2024), Central University of Punjab, Bathinda, Punjab.
3. Member (20.08.2024 to 19.08.2026). Board of Studies, Maharaja Ranjit Singh Punjab Technical University, Bathinda.
4. Member, Board of Studies (postgraduate Food Science and Engineering 2023-25). I.K. Gujral Punjab Technical University, Kapurthala.
5. Member, Board of Studies (Undergraduate Food Science and Engineering 2023-25). I.K. Gujral Punjab Technical University, Kapurthala.
6. Sub-committee member (Product Development Monitoring & commercialization cell) under Research & Development Cell, Central University of Punjab, Bathinda, Punjab.
7. Training In-charge, WOMEN TRAINING PROGRAMME on Food Processing and Preservation, Central University of Punjab, Bathinda, Punjab.
8. Member, Board of Control, Department of Food Science & Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda.
9. Member, Health Diet Management Committee, Central University of Punjab, Bathinda, Punjab.
10. Member, COVID-19, Monitoring Committee, Central University of Punjab, Bathinda, Punjab.
11. Member, Board of Studies, Maharaja Ranjit Singh Punjab Technical University, Bathinda.
12. Member of Board of Studies, Central University of Punjab, Bathinda, Punjab.
13. Member Secretary, AAC, Central University of Punjab, Bathinda, Punjab
14. Member of Curriculum Development Committee, Central University of Punjab, Bathinda, Punjab
15. Member, Incubation Cell, Central University of Punjab, Bathinda, Punjab
16. Member, Vocational & Skill Development Cell, Central University of Punjab, Bathinda, Punjab
17. Member, IIC, Central University of Punjab, Bathinda, Punjab
18. Member, Innovation and Entrepreneurship Development Cell, Central University of Punjab, Bathinda, Punjab
19. Member, Nodal Teachers for Gender Championship Guidelines implementation. Central University of Punjab, Bathinda, Punjab
Food Safety and Regulation
Food Packaging
Edible Oil Processing
Food Safety and Regulation
Food Packaging
Edible Oil Processing
(A) On going
Project Name: Development of ecofriendly and biodegradable cutlery from fresh produce waste generated in food processing industry
Funding Agency: Ministry of Micro, Small and Medium Enterprises
Post: Principal Investigator
Amount: 15 Lakh
(B) On going
Project Name: Phytochemical profiling and valorisation of Pomelo fruit of Northeast region
Funding Agency: Ministry of Food Processing Industries (MoFPI)
Post: Co-Principal Investigator
Amount: 41.8 Lakh
(C) Completed
Project Name: Quality characterization of unconventional edible oils available in Punjab
Funding Agency: UGC-Research Seed Money (Central University of Punjab, Bathinda)
Post: Principal Investigator
Amount: 3Lakh
MEMBERSHIP OF NATIONAL/ INTERNANTIONAL COMMITTES / AUTHORIZED ASSOSIATIONS
- Lifetime member of AFSTI-Association of Food Scientists and Technologists (India)
- Best Researcher Award 2012 from Coconut development Board, Kochi
- DRDO Technology Group Award 2012 from DRDO, New Delhi
- Fellow of Science and Education Development Institute, Nigeria
- Sant Longowal Institute of Engineering and Technology Longowal - 148106, Distt. Sangrur (Punjab)
- I. K. Gujral Punjab Technical University, Kapurthala, Punjab
- Tezpur University, Assam
2025
1. Yashi Srivastava*, Muhammad Shafeeque, Manpreet Kaur, D.C. Saxena (2025). Studies of rheological properties of edible gel material extracted from common millets in India. Vegetos, 1-11. Impact factor: 1.32. https://doi.org/10.1007/s42535-025-01516-3
2. Simple Sharma, Barinderjit Singh, Yashi Srivastava (2025). Utilization of pomelo flavedo waste for development of bioactive enriched pasta: physicochemical, functional, textural and sensorial characteristics. Carpathian Journal of Food Science and Technology, 2025, 17(2), 249-266. Impact factor: 0.79.
3. Reetu Palthania, Shweta Chaturvedi, Kawaljit Singh Sandhu, Yashi Srivastava (26 August 2025). Comparative study of physicochemical, thermal, rheological, and digestibility properties of starches from six Indian legume cultivars. International Journal of Biological Macromolecules, 323, 147-161. Impact factor: 8.5.
4. Yashi Srivastava*, Nisha Chandwani, Purvi Kikani Dave, Chirayu Patil (30 May 2025). Comparative Structural and Techno-Functional Properties of Barnyard, Browntop and Little Millet Starch by Dielectric barrier Discharge and Vacuum plasma. Vegetos, https://doi.org/10.1007/s42535-025-01315-w. Impact factor: 1.32.
2024
5. Simple Sharma, Barinderjit Singh, Yashi Srivastava (9 Dec 2024). Production and Characterization of Pomelo Albedo Powder Based Pasta: Physicochemical, Functional, Textural and Sensorial Attributes. Recent Advances In Food, Nutrition & Agriculture doi: 10.2174/012772574X336448241016162401. Impact factor: 2.11.
6. Yashi Srivastava*, Twinkle Kesharwani, Pooja Singh, Krishna Kumar Choudhary, Rikina Choudhary (12 December 2024). Minor millets: An underutilized super crop for combating malnutrition and ensure food security. Vegetos, 1-10. https://link.springer.com/article/10.1007/s42535-024-01130-9. Impact factor: 1.32
7. Sahil Chaudhary, Barinderjit Singh, Tanjeet Singh Chahal and Yashi Srivastava (7 Nov 2024). Functionality of semolina pasta supplemented with grapefruit flavedo byproduct: effect on phytochemical, functional, textural, cooking, and sensorial quality. Recent Recent Advances in Food, Nutrition & Agriculture, 2026, 17, 42-54. https://www.eurekaselect.com/article/144461. Impact factor: 2.11.
8. Simple Sharma, Barinderjit Singh, Yashi Srivastava (Oct 2025). Evaluation of engineering, physiochemical and nutritional properties of three different varieties of pomelo fruit. Journal Of Horticulture And Postharvest Research, 8(1), 67-88.
https://jhpr.birjand.ac.ir/article_3126_9a7ec1c9b376c4a6bcf19a6ab37365c…. Impact factor: 1.23.
9. Yashi Srivastava*, Ankit Awasthi, Jatindra Kumar Sahu, Twinkle Kesharwani (10 Oct 2024). A Comprehensive Review on Plant-Originated Versatile Gels: Mechanism, Characterization, and Applications. Food and Bioprocess Technology, Volume 18, pages 2236–2268. https://doi.org/10.1007/s11947-024-03622-7. Impact factor: 5.8.
10. Sahil Chaudhary, Barinderjit Singh, Yashi Srivastava & Tanjeet Singh Chahal (17 Aug 2024). Grapefruit albedo-incorporated pasta: effect on the phytochemical, functional, textural, cooking and sensorial properties of semolina pasta. Journal of Food Measurement and Characterization, Volume 18, pages 8530–8539 https://link.springer.com/article/10.1007/s11694-024-02821-2. Impact factor: 3.3.
11. Simple Sharma*, Barinderjit Singh, Gurwinder Kaur, Yashi Srivastava and Rubrinder Singh Sandhu (July 2024). Nutritional, Bioactive, and Health Potential of Pomelo (Citrus maxima): An Exotic Underutilized Fruit. Current Research in Nutrition and Food Science; 12(2). ISSN: 2347-467X, Vol. 12, No. (2) 2024, Pg. 940-958. http://dx.doi.org/10.12944/CRNFSJ.12.2.35. Impact factor: 0.8
12. Monica Yumanm, Krishna Gopalakrishnan, Subhamoy Dhua, Yashi Srivastava, Poonam Mishra* (13 April 2024). A comprehensive review on smartphone based sensor for fish spoilage Analysis: Application and Limitation. Food and Bioprocess Technology, Volume 17, 4575–4597, https://doi.org/10.1007/s11947-024-03391-3. Impact factor: 5.8
2023
13. Yashi Srivastava*, Barinderjit Singh, Brahmeet Kaur, Mohammed Ubaid, Anil Dutt Semwal (November 2023). Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life prediction. Journal of Food Science and Technology, 61, 675–687. DOI: 10.1007/s13197-023-05868-z. Impact factor: 3.117
14. Kirubakaran NA, Umashankar M.S., Saumya Surekha, Abdul Rahman Mohammed ALAnsari, Barinderjit Singh, Yashi Srivastava (2023). Comprehensive review on various Novel Drug Delivery Systems and their challenges in designing of Herbal drug Formulations. Eur. Chem. Bull., 12 (Special Issue 6), 1309-1337. DOI:10.31838/ecb/2023.12.si6.1232023.30/05/2023. Impact factor: 3.71
15. Eva Sharma, PS Shruti, Shagun Singh, Prabhsimran Kaur, Bhavana Jodha, Yashi Srivastava, Anjana Munshi and Sandeep Singh (July 2023). Trehalose and its diverse biological potential. Current Protein & Peptide Science, Bentham Science, Volume 24, Issue 6, 503–517. DOI: 10.2174/1389203724666230606154719. Impact factor: 2.01
16. Yashi Srivastava*, Prachi Srivastava, Akash Deep Shukla (2023). A futuristic approach: current research publication, rapid detection, clinical trials and global policies on trans-fat. Journal Of The Asiatic Society Of Mumbai, ISSN: 0972-0766, Vol. XCVI, No.2, 178-186 (UGC CARE Listed I)
17. Yashi Srivastava*, Priya Pal, Akash Deep Shukla, Harmanpreet Singh Kapoor, Prachi Srivastava, Anil D Semwal (2023). An Indian case study on health and food culture change among female of different age groups during covid-19 pandemic. Journal Of The Asiatic Society Of Mumbai, ISSN: 0972-0766, Vol. XCVI, No.7, 181-197 (UGC CARE Listed I).
2022
18. Sowmya Jagadeesan, Biswajit Barman, Ravindra Kumar Agarwal, Yashi Srivastava, Barinderjit Singh, Sasmita Kumari Nayak, Nookala Venu (Dec 2022). A perishable food monitoring model based on IOT and deep learning to improve food hygiene and safety management. International Journal of Food and Nutritional Sciences, UGC CARE (From Jan 2021-2023) ISSN Print 2319-1775; Online 2320 7876, 11 (8), 1164-1178
19. Radha Mahendran; Sai Nitisha Tadiboina; B.V. Sai Thrinath; Aashish Gadgil; Srinu Madem; Yashi Srivastava (2022). Application of Machine Learning and Internet of Things for Identification of Nutrient Deficiencies in Oil Palm*. (14th Dec 2022 to 16th Dec 2022) 5th International Conference on Contemporary Computing and Informatics (IC3I-2022) at Amity University, Greater Noida. 2022 5th International Conference on Contemporary Computing and Informatics (IC3I) https://ieeexplore.ieee.org/document/10073261/authors. DOI: 10.1109/IC3I56241.2022.10073261
20. M. Shankar, Veena Prasad, Aravindharamanan S, Barinderjit Singh*, Shikha Maheshwari, Yashi Srivastava (2022). Analyzing the Contribution of Digital Apps in the Food Delivery Systems. Telematique (Web of Science; ISSN / eISSN 1856-4194), 21, 1, 2424-2429.
21. Soma Srivastava*, Mrigya Bansal, Dilip Jain, Yashi Srivastava (June 2022). Encapsulation for efficient spray drying of fruit juices with bioactive retention. Journal of food measurement & characterization, 16, 3792–3814 (https://doi.org/10.1007/s11694-022-01481-4). Impact factor: 3.3
22. Yashi Srivastava*, Sunil K Ghosh & Anil D Semwal (2022). A quantitative and qualitative investigation of the impact of irradiation on the physico-chemical of pointed gourd during storage. Journal of Food Science and Technology, volume 59, 3787–3793. Impact factor: 3.117
2021
23. Yashi Srivastava*, AD Semwal, A Dhiman (2021). A comprehensive review on processing, therapeutic benefits, challenges and economic scenario of unconventional Oils. Journal of Food processing preservation, 45, 2, e15152. Impact factor: 1.288
2020
24. Yashi Srivastava*, Sandeep Gill (August 2020). Comparative Study of Thermal Treatments On Stability Of Moringa Oil By Using Physio-Chemical Analysis And FTIR Spectroscopy. International Food Research Journal, 27 (4), 635-647. Impact factor: 0.81
2017
25. Yashi Srivastava*, Semwal Anil Dutt, VA Sangeevkumar, GK Sharma (2017). Melting, crystallization and storage stability of virgin coconut oil and its blends by differential scanning calorimetry (DSC) and fourier transform infrared spectroscopy (FTIR). Journal of Food Science & Technology, 1 (54), 45-54 ISSN 0022-1155. Impact factor 3.117. https://www.infona.pl/resource/bwmeta1.element.springer-doi-10_1007-S13…
2016
26. Yashi Srivastava*, Anil Dutt Semwal and Avik Majumdar. Quantitative and Qualitative Analysis of Bioactive Components present in Virgin Coconut Oil. Cogent Food & Agriculture, 2016, 2 (1), 1164929 ISSN 2331-1932. Self-Accessed API Score 3. https://www.cogentoa.com/article/10.1080/23311932.2016.1164929
2015
27. Yashi Srivastava*, Anil Dutt Semwal. Effect of Virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter. Journal of Food Science & Technology, 2015, 52/12:8122-8130. ISSN 0022-1155. Impact factor 2.203. Citation 01. NAAS Rating 8.02. Self-Accessed API Score 9. Digital object identifier link.springer.com/article/10.1007/s13197-015-1966-1?no-access=true
2013
28. Yashi Srivastava*, Anil Dutt Semwal. A study on monitoring of frying performance and oxidative stability of Virgin Coconut Oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy. Journal of Food Science & Technology 2013, 52(2)/984-991. ISSN 0022-1155. Impact factor 2.203. Citation 02. NAAS Rating 8.02. Self-Accessed API Score 9. Digital object identifier link.springer.com/content/pdf/10.1007%2Fs13197-013-1078-8.pdf.
29. Yashi Srivastava*, Anil Dutt Semwal, MSL Swamy (2013). Hypocholesterimic effect of cold and hot extracted virgin coconut oil (VCO) in comparison to commercial coconut oil : evidence from male wistar albino rats model. Food Science and Biotechnology, 22(6): 1501-1508. ISSN 1226-7708. Impact factor 1.977. Citation 01. NAAS Rating 6.66. Self-Accessed API Score 6. Digital object identifier link.springer.com/article/10.1007%2Fs10068-013-0244-0
30. Yashi Srivastava*, Anil Dutt Semwal, Gopal Kumar Sharma (2013). Studies on Storage Stability of Hot Extracted (HEVCO) and Cold Extracted Virgin Coconut Oil (CEVCO) in Different Flexible and Rigid Packaging System. International Food Research Journal, 20/4, 1971-1976. ISSN 19854668. Citation 01. Self-Accessed API Score 3. Digital object identifier www.ifrj.upm.edu.my/.../65%20IFRJ%2020%20(04)%202013%20Yashi.
31. Yashi Srivastava*, Anil Dutt Semwal, Gopal Kumar Sharma (2013). Application of Various Chemical and Mechanical Microencapsulation Techniques In Food Sector-A Review. International Journal of Food and Fermentation Technology (NAAS 4.26), 3(1): 1-8. ISSN 2249-1570. (Citation 01).
2011
32. Yashi Srivastava, Anil Dutt Semwal*, Gopal Kumar Sharma, Amarinder Singh Bawa. Utilization of Virgin Coconut Meal (VCM) in the Production of Ready-to-Eat Indian Traditional Sweet Meat Using Response Surface Methodology. Food and Nutrition Sciences 2011, 2/214-221. ISSN 2157-944X. Impact factor 0.97. Citation 03. Self-Accessed API Score 6. Digital object identifier www.scirp.org/journal/PaperInformation.aspx?PaperID=4901
2010
33. Yashi Srivastava*, Anil Dutt Semwal, Gopal Kumar Sharma, Amarinder Singh Bawa. Effect of Virgin Coconut Meal (VCM) on the Textural, Thermal and Physico Chemical Properties of Biscuits. Food and Nutrition Sciences, 2010, 2, 38-44. ISSN 2157-944X. Impact factor 0.97. Citation 10. Self-Accessed API Score 6. Digital object identifier www.scirp.org/journal/PaperInformation.aspx?PaperID=3033
1 Manpreet 23phdfod01 2024 Supervisor CUPB
2 Ms. Reetu 20417FFT02 04.02.2021 Co-Supervisor MRSPTU
3 Mahesh Jaiwar 24phdfod03 2025 Supervisor CUPB
WEBINAR ATTENDED
- “Tropical Foods for Metabolic Syndrome”, Department of food technology, Mizoram University, Aizawl (03.07.2020)
- “The people and the principles behind nature-the what, the why and the how”, Springer Nature, INFLIBNET Center (18.06.2020).
- “Recent trends in patenting” (29 Dec 2021) Central University of Punjab, Bathinda, Punjab
TRAINING PROGRAMME ORGANISED
1. 1. Programme Coordinator for WOMEN TRAINING PROGRAMME on Fruits and Vegetables Processing (20th November, 2025) in Baho yatri village, tehsil Bathinda for rural women. Organized by Department of Applied Agriculture (Food Science & Technology), Central University of Punjab. Number of participants: 20
2. Programme Coordinator for WOMEN TRAINING PROGRAMME on Food Processing and Preservation (27 & 28 November, 2024). Organized by Department of Applied Agriculture (Food Science & Technology), Central University of Punjab. Number of participants: 19.
3. Programme Coordinator for WOMEN TRAINING PROGRAMME on Food Processing and Preservation (16 &17 February, 2022). Organized by Department of Applied Agriculture (Food Science & Technology), Central University of Punjab.
CONFERENCE/SEMINAR/WEBINAR ORGANISED
- Programme Convenor for organizing “Traditional Recipe from Millet Competition-2022” (23 Sep 2022) offline to promote the traditional practices of cooking as per instruction of Ministry of Higher Education for International Year of Millets (IYOM)-2023.
- Programme Convenor for organizing World Food Safety Day (9th June 2022) online expert lecture delivered by senior professor Dr. Narpinder Singh, Guru Nanak Dev University, Amritsar on the topic “Art of Publishing in International Journals”.
- Programme Convenor for organizing World Food Safety Day (7th June 2022) expert lecture delivered by senior professor Dr. Manab Bandhu Bera (Professor, Food Engineering & Technology, SLIET, Punjab) on the topic “Designing New food products for health & diet: challenges & opportunity for industries”
- Programme Convenor for webinar on “Process and Application of Food gels” (07 March 2022) delivered by D.C. Saxena HOD, Dept. of Food engineering and Technology, SLIET, Longowal.
- Organising committee member. “VOCAL FOR LOCAL”, (14-21 Feb 2022) Business Ideas Competition. Organising committee member Institution Innovation Council (IIC) CUPB.
- Organising committee member. Advanced session on patenting strategies and patent search exercise for inventions in biological sciences held on 3 December 2021. Conducted by Institution Innovation Council (IIC), Intellectual Property Rights Cell (IPR Cell), in collaboration with Department of Applied Agriculture, CUPB & Innovation-Technology Transfer Office (i-TTO).
- Programme Convenor for Webinar on “Development of Pearl Millet Value Chain for Processing and Product Development in Arid Region” organized on 3 September 2021 delivered by Dr. Soma Srivastava, Senior Scientist (FSN), Central Arid Zone Research Institute (CAZRI)-ICAR, Jodhpur (Rajasthan).
- Programme Convenor for webinar on “Advanced Technologies and Entrepreneurship Opportunities in Food and Agribusiness” (06 November 2020) delivered by Dr. Kartik Pondicherry (Technical Manager, Anton Paar India Pvt. Ltd. Topic- “Advanced Characterization of Food & Dairy based Products through Rheology and Tribology”) and Mr. Yash Jayantibhai Padhiyar (CEO, Heer Organics Pvt. Ltd. Gujarat Topic- “Agripreneurship Opportunities Post Covid-19 with regard to Organic Farming”).
- Programme Coordinator for Poster Presentation Competition (07th September, 2018) on “Harmful Health Effects of Junk Food” in CUPB.
Yashi Srivastava (10.08.2024). Processing of guava and kinnow for Licensing and Registration of food business operator. PAU-Krishi Vigyan Kendra, Bathinda.
Yashi Srivastava (18.06.2023). Recent Advances in Value Added Products of Coconut. 4ᵗʰ International Conference on Advances in Biological Research and Environmental Sustainability [ABRES] (Hybrid) (June 17-21, 2023), Venue: Royal Regantris Kuta, Jalan, Bakung No. 110, Bali, Indonesia.
Yashi Srivastava (06.04.2023). Research Publication, Ethics and Intellectual Property Rights. Department of Agriculture, Baba Farid College, Baba Farid Group of Institutions, Bathinda (Punjab) India.
Yashi Srivastava (11.06.2022). Recent trends and Market Potential of Millets in Food Processing. Department of Biotechnology, Baba Farid College, Baba Farid Group of Institutions, Bathinda (Punjab) India.
Yashi Srivastava (18.04.2022) “An overview of FSSAI and latest amendments" Baba Farid College Muktsar Road, Deon, Bathinda (Punjab) India.
Yashi Srivastava (21.10.2020) “Women Nutrition and Health Policies during Covid-19”. Organized by Government Girls Degree College, Shahganj, Jaunpur under Mission Shakti of Uttar Pradesh government.
Yashi Srivastava (21.10.2020) “Women Nutrition and Health Policies during Covid-19”. Organized by Government Girls Degree College, Shahganj, Jaunpur under Mission Shakti of Uttar Pradesh government.
TECHNOLOGY TRANSFER
Yashi Srivastava*, Anil Dutt Semwal, Gopal Kumar Sharma, Amarinder Singh Bawa. Development of Virgin Coconut meal-based biscuits. Organisation: M/s. Subicsha, Nochad (via) Naduvanoor, Calicut-673624, e-mail: coconut.subicsha@gmail.com, Phone: 04962615186
PATENT FILED
Yashi Srivastava*, Elsa, Priya Pal, Binoy Sagar, Anu KS. “A PROCESS OF PREPARATION OF JAM AND A JAM PREPARED THEREFROM”. Indian Patent Office (IPO).
h-index : 14
i10-index : 16
Citation : 696 (Updated: 05.01.2026)
OTHER AWARDS/RECOGNITION
1. Ist Prize (2022). Hindi Muhaware lokotiyon aur chaupaiyon ki Antakchhari Pratiyogita. Hindi
Pakhwada. Central University of Punjab, Bathinda.
2. IInd Prize (2021). Hindi Nibandh Pratiyogita. Hindi Pakhwada. Central University of Punjab,
Bathinda.
3. IInd Prize (2011). Hindi Nibandh Pratiyogita. Hindi Pakhwada, Defence Food Research
Laboratory, Mysore.
4. Ist runner (2011). Hopping & balancing Competition. Defence Food Research Laboratory, Mysore.
5. IIIrd Prize (2010). Hindi Nibandh Pratiyogita. Hindi Pakhwada, Defence Food Research
Laboratory, Mysore.
6. Consolation Prize (2009). Hindi Nibandh Pratiyogita. Hindi Pakhwada, Defence Food Research
Laboratory, Mysore.
LAB FACILITY
1. Breaking strength Tester
2. Tearing strength Tester
3. Gloss meter
4. Color measuring device (L*, a*, b*)
5. Moisture meter
6. Rancimat
7. Refractometer
8. UV spectrophotometer
9. Lactometer
10. Preparatory Equipment (Weighing balance; pH meter; Centrifuge; Waterbath, magnetic stirrer etc.)
11. Central Instrumentation facility (https://cup.edu.in/cil_web/node/27)