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Jadavpur University's Food Technology department is collaborating with the West Bengal government for increasing shelf life of 'Banglar Rosogolla', which got GI tag two years back, to market it internationally. A senior professor of the Food Technology Department told PTI on Sunday that the research and development (R&D) section has been working on the type of preservatives that could increase the shelf life of Bengal's delectable Rosogolla - cottage cheese ball dipped in sugar syrup.

https://thenationaltv.com/Press%20Releases/ju-west-bengal-government-working-to-increase-banglar-rosogolla-shelf-life

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