Major Food Research centers in India - FOODZAQ

Hello friends. Welcome to my blog FOODZAQ. Today we are discuss about major Food research centers in India. There are 5 major food research centers in India, they are helps to provide food quality analysis services to both public and private sectors. They also evaluate food commodities or crop varieties for nutritive quality and consumer acceptance. They also done collaborative research in food science by developing partnership with food industry.

Major Food Research centers in India

1. CFTRI (Central Food Research Institute) 
2. DFRL (Defense Food Research Laboratory)
3. IIFPT (Indian Institute of Food Processing Technology)
4. CIFT (Central Institute of Fisheries Technology)
5. NIFTEM (National Institute of Food Technology Entrepreneurship Management) 

CFTRI (Central Food Research Institute) 

• Establish in 1951 October 21 in Mysuru, Karnataka.
• It is a national research laboratory sector under CSIR (Council of Scientific and Industrial Research).
• It has resource Centers in Hyderabad, Lucknow and Mumbai.
• There are 16 research and development departments including laboratories focusing food biochemistry, microbiology, sensory science and food safety.
• The institute develop technology to increase efficiency and reduce post harvest losses, increase export, find new sources of food products and integrate human resources in food industry.
• Director : Dr. Jithender Jadhav

DFRL (Defense Food Research Laboratory)

• Establish in 1961 December 28 in Mysuru, Karnataka.
• It work under the ministry of defense in India.
• It works to cater various food challenges of Indian army, navy, air force and other paramilitary forces.
• Areas of work : Research and Development in food science and technology, toxicological, nutritional and biochemical studies, development of packages and their quality measuring methods.
• Director : Dr. RK Sharma

CIFT (Central Institute of Fisheries Technology)

• Establish in 1957 in Cochin, Kerala.
• It is an autonomous organization engaged in research in fishing and fish processing.
• It is a subsidiary of Indian Council of Agricultural Research (ICAR), New Delhi under the ministry of agricultural.
• CIFT 
• CIFT has 7 divisions

1. Fishing technology division.
2. Fish processing division.
3. Biochemistry and nutritional division.
4. Quality assurance and management division
5. Engineering division.
6. Extension, Information and statics division.
7. Microbiology, fermentation and biotechnology division.

•  CIFT has 4 research centers

1. Vishaga pattanam
2. Gujarath
3. Maharashtrar
4. Odisha

• Director : Dr. Ravishankar

IIFPT (Indian Institute of Food Processing Technology)

•  Once upon time it  is  known as Indian Institute of Crop Processing Technology (IICPT). Now it is renamed as IIFPT.
• Started in 1961 in Tamilnadu.
• Director : Anandha Rama krishnan
• IIFPT has 11 departments and they are

1. Department of food engineering.
2. Department of food packaging and system developments.
3. Department of food product development.
4. Department of food safety, quality and testing.
5. Department of biochemistry.
6. Department of primary processing, storage and handling.
7. Department of communicational modeling and Nano scale processing unit.
8. Department of technology dissemination.
9. Department of incubation center.
10. Department of academics and human resource development.
11. Department of planning and monitoring technology.

NIFTEM (National Institute of Food Technology Entrepreneurship Management)

• Establish in 2006 in Haryana.
• It is a newly established premier public institution for research, education and catering the need of various stake holders (entrepreneurs, exporters, food industry policy makers, and government policy makers).
• The NIFTEM is set up by the ministry of food processing industry.
• Director : Dr. Ajith Kumar
• Departments of NIFTEM are the following :

1. Department of management studies and business incubation. 
2. Department of Trade or knowledge management or networking.
3. Department of Packaging and engineering.
4. Department of food standards, testing and safety.
5. Department of biochemistry.
6. Department of nutrition.
7. Department of food microbiology.

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