Central Food Technological Research Institute

India's Central Food Technological Research Institute (CFTRI) is based in Mysore and was opened on 21 October, 1950.

CFTRI Mysore is one of the 40 national research laboratories set up under the aegis of the Council of Scientific and Industrial Research (CSIR) India.

The current Director of the Institute is Dr. V. Prakash.

Departments

 * Biochemistry and Nutrition
 * Fermentation Technologies and Bio-engineering
 * Flour Milling, Baking and Confectionery Technologies
 * Food Engineering
 * Food Microbiology
 * Food Packaging Technology
 * Food Protectants and Infestation Control
 * Food Safety and Analytical Quality Control Laboratories
 * Food Science and Technology Information Services(FOSTIS)
 * Fruit and Vegetable Technology
 * Grain Science and Technology
 * Human Resource Development
 * Lipid Science and Traditional Foods
 * Meat, Fish and Poultry Technology
 * Plant Cell Biotechnology
 * Plantation Products, Spices and Flavour Technology
 * Protein Chemistry and Technology
 * Sensory Science

After 50 years of tryst with India’s food destiny, 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.

Vision

The institute has come a long way not only chronologically, but even in terms of its perception of its own role as well as its perspectives, in tune with the radical changes taking place on India’s economic, social and technological fronts. The food crisis that inspired the birth of the institute is far behind us now, and so are the fetters to India’s global economic growth.

Today India is the second largest food producer in the world and can make a difference to itself and to the world with its own advancements in food technology which automatically brings CFTRI to the fore. In every category of our food crop—grains, pulses, oilseeds, spices, plantation produce, fruits & vegetables— and even in meat, fish & poultry, there is now a remarkable uptrend in production, and CFTRI is obviously playing a valuable role in developing and transferring technologies to derive the optimal processed value from this favourable situation for the benefit of farmers, processors and consumers.

Distinctive Strengths

Five decades of intensive and extensive experience in providing specialised knowledge services to industry and society, marked by a series of technology breakthroughs and seminal basic research Multi-disciplinary knowledge-base spanning 16 R&D departments Solutions in all specialities and super specialities of science and technology, known to influence food and manufacture of food products Total solutions under one roof for interdisciplinary synergy value and user convenience State-of-the-art and comprehensive resource base, including top-notch human resources at the cutting edge of food knowledge, an ultra- sophisticated pilot plant, a nationally referred analytical quality control laboratory and a high-tech information resource centre. Outstanding credentials in developing sub-regional, regional and international programmes for training in wide ranging areas of food and agri-products processing: Internationally referred centre of excellence for postgraduate studies and research in food-centric disciplines Impressive productivity in terms of processes and products as well as patents and papers High technology and high science with a human face Location in a developing country that enables development and transfer of technology with the right perception of the unique needs for technology and self-reliance in other developing countries Solid record in consultative and contract research Competence and confidence to venture into unexplored and unexposed lines of scientific investigation

Major R&D Programmes

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 produce Basic research related to food additives/preservatives, micronutrients, food toxicity and safety, food microbiology, enzymatic and molecular biology, bioactive substances and food packaging Development of food products/processes from untapped food sources Exploration of new ways of processing nutritious foods Establishment and management of food industry units Development of energy-efficient and cost-effective equipment for modernisation of primary processing industries Design and fabrication of prototype food processing machinery Development of protocols for post-harvest handling and transportation of fruits and vegetables for export and inland markets Development of new methods of packaging food materials and processed food products for extended shelf-life.

Major Support Programmes Planning and implementation of an imaginative information dissemination programme in post-harvest technology Assistance to agro-based food industries and new entrepreneurs through consultancy, contract research and other technical services covering installation, production, quality control and day-to-day management Development of human resources through varieties of training programmes for carrying out R&D and scientific management in the area of food processing and preservation

Major Upcoming R&D Projects 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 foods for focus groups Technology applications with long term and export perspectives