Identifies natural soil bacteria that help groundnut plants grow stronger and healthier — a step toward reducing chemical fertilizers and keeping soil fertile.

Shows that corn-cob waste can be turned into an eco-friendly biofertilizer that boosts capsicum growth and yield — turning farm waste into a useful, sustainable resource.

Explores how fermenting banana stem juice with honey and whey improves its nutritional value — finding new food uses for a part of the plant usually thrown away.

Studies the natural bacteria and molds living on everyday fruits and vegetables — telling apart the helpful microbes that support health from the ones that cause spoilage.