cftri final

8/4/2019 Cftri Final

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Established on October 21, 1950.

Large and diversified laboratory.

Pursues in-depth research and development in the areas of food science and technology.

Designed over 300 products, processes, and equipment types.

Holds several patents and released many publications.

Develops technologies to increase efficiency and reducepostharvest losses.


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Scientific industrial research

Global platform for competitive R & D

High quality technical services

Sources for science & technology for societal missions.


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Development and Globalization of processes andproducts that are commercially attractive,nutritionally superior and safe.


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To generate and apply knowledge of food science andfood technology for optimal conservation and utilizationof the nation's food resources.

To integrate scientific and technological knowledge intoconventional and traditional systems and practices, andlocal and regional realities.To add value and utility to agro-resources through R&Dand contribute to sustained development, food security

and food safety.To set national standards for food quality, and spreadfood quality consciousness all around.


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To integrate the food supply chain from the cultivator to theconsumer so that cultivators get optimal returns fromprocessing, and consumers get the food that they want, whenthey want, where they want, in whatever form they want andat affordable cost.To build and bolster bonds with nodal agencies from theglobal to the grassroots level, particularly in the area of multi-level human resources development.

To develop new knowledge continuously, to addresscontemporary challenges and answer future emergencies.


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1. Quality policyTo develop quality technologies which are globally competitiveand eco-friendly with a clear mandate of economic edge to ensuresafety, and quality of the products and processes CFTRI dealswith.

2. Environmental PolicyCommitted to the protection of environment by prevention of pollution, achieving continual improvement in environmentalperformance minimizing energy and Carbon Food Print (CFoP)in both R&D and other activities in the campus.


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1) Research & Development It is spread (across 17 R&D departments and 9 Supportdepartments.Departments included in R&D:

1. Food Engineering2. Food Microbiology

3. Fruit &Vegetable Technology4. Human Resource Development.


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2) Support Department CFTRI is build to support basic problems in understandingfood system components in order to evolve processes andconsumer friendly products.Department which include in support category

1. Central Instruments Facility & Services (CIFS)

2. Computer Centre3. Engineering & Mechanical Maintenance (EMM)4. Technology Transfer & Business Development (TTBD)


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3) Resource center - CFTRI resource center provides all theinformation & services required for R&D project, Human resourcedevelopment, and technological assistance & cater all the basicinformation related to food research and production in the country.

1) Hyderabad Processing and preservation of fruits and vegetablesFood additives including Natural food colors

2) Lucknow Cater to the R&D needs of local industry and to attend toregional problems.Organize Entrepreneur Development Programmes,Exhibitions, seminars and workshop on food processing

and technology.


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3 ) Mumbai center caters to the technology transfer and businessdevelopment services to the Food Industries

4) Bengaluru Provides consultation services on CFTRI technologies.

Functions as information center of CFTRI


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Chapati Making Plant:To overcome various problems, CFTRI has designed anddeveloped a continuous Chapati making machine which can caterto the large requirement of chapatis in a short span of time.


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Dosa Making Machine:

Dosa Machine is a patented design from CFTRI. This is

the first of its kind and it lends itself for continuousproduction of ready-to eat/ serve Dosa, untouched byhand


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Animal productsBakery products

Beverage productsCereal ProductsConvenience Foods

Fruit and Vegetable ProductsPlantation & Spice Product.


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Informatics in Food Science & TechnologyM.Sc Food tech course.Wheat milling tech course.Advances in Baking Science &Technology.Molecular biology techniques in microbiology.

Science and technology of natural and synthetic foodcolors


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CONCLUSION


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1. ANKUSH SOLANKI(1621)

2. AAKANKSHAVIJAYVARGIA(1641)

3. ASEEM PRATAPSINGH (1625)

4. GAURAVJAIN(1653)

5. RAHULAJMERA(1703)

cftri final

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