Received Samruddhi Award for Innovation for academic year 2016 – 17 by Samruddhi TBI Foundation, Sangli on 19th April, 2017.
The award was given to a collaborative project entitled “Enhancing Quality Attributes and reducing oil absorption in Indian Traditional fermented fried food”. This is a collaborative project between School of Biotechnology and Bioinformatics and KIT’s College of Engineering. Mr. Ashish Dabade, faculty of SBB had supervised this research work under the collaboration agreement.
'Education is not the learning of many facts but the training of the mind to think.' - Albert Einstein