Central Food Technological Research Institute

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INTRODUCTION:

CFTRI today stands out among the largest and most diversified technology laboratories in the world. From an institution that started with just 3 persons, it has now evolved into a solid pool of talent and knowledge, with over 300 scientists, technologists and engineers, and over 400 technicians, skilled workers and support staff on its payroll. Its multi-disciplinary spread (across 16 R&D departments) covers almost every field of scientific investigation connected with foods and their relationship to humans, including the cutting edge area of food biotechnology

The institute today features a catalogue of R&D achievements (with over 300 products/processes/equipment designs and close to 160 commercialised technologies); a whole matrix of solutions for the industry and society; an impressive portfolio of research productivity (with high-science content publications and patents); a worldwide web of nationally and internationally leading agencies; an extensive and highly responsive constituency of users from both the public and private sectors; and an impressive overall performance profile. But it is not in the tradition of the institute to rest on its laurels, and it continues to seek ever greater challenges in ever greater fulfilment of its vision

The major departments of research are:

Development of low-cost and cost-effective technologies
Utilisation of indigenous raw materials
Bio-friendly technology with emphasis on integrated processing
High-level pursuit of total technology, underlining the need for food safety, health and nutrition to one and all

The major Technologied employed in the work are:

Formulation of infant food using buffalo�s milk: the basis for India�s flourishing baby food industry today
Extraction of plant protein for the nutrition base for a new class of food supplements: Energy Food, Indian Multipurpose Food,Miltone, Bal Ahar and several weaning foods have been the most preferred foods in human welfare/relief activities
Improvement in the efficiency of processes for handling, drying and milling of staple cereals to avoid qualitative and quantitative losses.
Design and fabrication of energy-efficient and cost-effective equipment for milling food grains and pulses
Refinement of millets and production of diversified millet products with enhanced nutritive value
Production of spice oils and oleoresins: Indigenous technology
Fermentation and drying of cocoa mass, cocoa butter
Effective but safe methods of protecting food grains from microbes
Enhancement of the market and export value of coffee, tea
Automation of the process of making traditional Indian snacks
Production of high-nutrition products from coarse grains
Storage, transportation/shipping and packaging of perishable food materials
Papad making/leaf-cup making machines
Diversification of the use of spices into non-traditional value added "derived" spice product
Food colours from beet root, safflower, kokum and grapes

MAJOR R & D ACTIVITIES:

Development of appropriate and relevant technologies, and upgradation of traditional technologies to increase the efficiency of food industries and reduce/eliminate post-harvest losses of perishables and durables
Development of food products and processes for efficient conservation, protection and processing of food and other agro-economic resources
Development of technology packages for value added convenience food products
Development of export-oriented valued added products from horticultural and plantation products
Development of food products/processes from untapped food
Exploring new ways of processing food
Establishing and maintaining food industry units
Development of energy-efficient and cost-effective equipment for modernisation of primary processing industries
Development of protocols for post-harvest handling and transportation of fruits and vegetables
Development of new methods of packaging food materials and processed food products for extended shelf-life

The major upcoming research activities in the current plan:

Rationalisation of energy input in food processing systems
Reduction of post-harvest losses in raw materials
Upgradation of technologies for food quality, safety and productivity, with special reference to traditional foods
Speciality food for focus groups
Technology applications with long term and export perspectives

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