CSIR-Central Food Technological Research Institute

(A Constituent Laboratory of Council of Scientific & Industrial Research,

Govt. of India, New Delhi)

CSIR-CFTRI
An ISO 9001:2008, 14001:2004 and 17025:2005 (NABL) Organization

CENTRE FOR
GLOBAL FOOD
TECHNOLOGY

n Therapeutic potential of dietary

Paradigm Shift
in Food Research

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sources
Diabetic Nephropathy and AGEs
Low GI foods/supplements
Nutri-oil blends
Structured lipids
Nutraceuticals from
food-processing byproducts

About CSIR-CFTRI
CSIR-CFTRI is one of the largest R&D institutions devoted
to Food Science and Technology under the aegis of
Council of Scientific & Industrial Research (CSIR),
Ministry of Science & Technology, Govt. of India, New
Delhi. Established in the year 1950, the Institute is also an
associated institution of United Nations University, Tokyo.
The focus of the Institute has been towards developing
cost-effective technology targeted to Small & Medium
Enterprises, utilization of newer agri-resources, value
addition to agri-produce for ensuring food & nutritional
security and innovative food processing with an
underpinning on food safety to provide health and nutrition
to all section of the population.
The Institute has been focusing on the development of
technologies beneficial to farmers and growers and
ultimately the society as a whole. The present scenario in
the country is very vibrant with rising capital investment in
food industry which is expanding at a rapid pace due to
demands in rural, semi-urban and urban markets for
processed foods with a focus on traditional as well as ecofriendly technologies along with underutilized agroproduce for value addition.
CSIR-CFTRI is a unique destination for global food
technology as a one stop centre.

Research Areas
Food Biotechnology

Protein Science

Nutraceutical and
Functional Foods

Biochemistry &
Molecular Nutrition

Traditional Foods

Cereal Processing

Lipid Science

Baking &
Confectionery

Fruit and Vegetable

Processing

Food Additives, Spices

and Flavours

Food Engineering

Meat & Marine

Sciences

Food Microbiology

Food Protectants &

Food Preservation

Sensory Science

Fermentation
Technology

Food Packaging

Food Chemistry

Pre- and Post-harvest

Research for
Value addition to
Agri-sources

n Biosensors for food safety

n Microencapsulation of food
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ingredients
CFD modelling of baking processes
Nutritional pasta products
Online fortification of wheat flour
Enzyme inhibitors from microbes

Unique Facilities

R&D Programmes

Cereal products and confectioneries

Ready-to-eat foods
Bioactive molecules from plant and
microbial sources
Food ingredients, additives and flavours
Meat & marine-based products technology
Automation of traditional food processes &
Machinery design
Biochemical and molecular level intervention for
enhancing the shelf-stability of fruits
Minimizing post-harvest loss of cereals, spices
and herbs
Value-addition to rice, wheat, coarse and
pseudo-cereals, legumes and seaweeds
Ecofriendly technologies
Enzyme and microbial technology
Analytical methods for food safety and quality
Bioprocess engineering and biosensors
Food protectants, storage and food packaging
Understanding of plant protein structure
Value addition to oilseed meals

Nodal Codex Food Analysis Laboratory

Sophisticated Central Instruments Facility
Cell Culture Facility
Experimental Irradiation Facility
Controlled Atmospheric Storage
Functional Laboratory for Food Packaging
Scale-up Facility for Food Processing
Modern Food Engineering Centre
Computerized Wheat Mill
Solid State Fermentation

Technology Landscape

Infant food formulations Amul, Balahar, Energy

food
Automated production of traditional foods Dosa,
Idli, Chapati
Mini Dhal Mill
Dry Maize Milling Plant
Fruit juice evaporation plants
Sunflower dehulling machine
Leaf cup/ plate machine
Fluidized bed roaster
Reverse osmosis and ultra-filtration units
Processes for
o Spirulina
o Natural colourants
o High protein biscuits
o Spice oils
o Oleoresins
o Black pepper
o Virgin coconut oil
o Nutri-oil blend
o Coconut milk powder
o Coconut dietary fiber
o Fructooligosaccharides
o Ready-to-eat food products

n Value added products from spices

Innovative
Technology
Solutions

n Shrimp polysaccharide for food

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applications
Caffeine suppressions in coffee
Cryogenic processing of foods
Advanced sensory protocols
Vitamin D2 production

n Prebiotics & Probiotics

Innovative Products/Processes
Fructooligosaccharides
The Institute has developed a process for the production
of fructooligosaccharides (FOS), a class of prebiotics.
The unique features of the process are utilization of
sucrose, a widely available substrate and Aspergillus
oryzae (GRAS). The institute holds various
patents and products involving FOS, besides
successful transfer of the process to the
industry.
Virgin Coconut Oil
Virgin Coconut Oil, extracted from fresh coconut meat
without thermal treatment is colourless with intense
coconut aroma. It is rich in lauric acid and vitamin E. Its
FFA and peroxidase values are less than 0.2% and
1%, respectively.The product has
many pharmaceutical and
cosmetic applications. The
technology has been
commercialized.
Spirulina - Alleviation of
Protein Malnutrition
Biomass from alga sources are known for their
applications in food and other non-food items. Their
outdoor cultivation with enhanced attributes has been
standardized in the laboratory. These include Spirulina
with enriched iron content of high bioavailability;
Dunaliella as a rich source of
beta-carotene, Haematococcus
pluvialis as a source of
astaxanthin and Botryococcus
braunii for hydrocarbon source. A
few of these have been transferred
to industries.

Nutraceutical Enriched Oils

Lipase catalyzed interesterification process was used for
the resultant homogenized blend of oils, containing
oryzanol, beta-carotene, tocopherols, tocotrienols and
lignants.
Bottled Sugarcane Juice
India offers itself a potential market for
soft beverages and fruit based
beverages. A process has been
developed for the preservation of sugarcane
juice as a bottled beverage. The beverage, being natural,
possesses a lot of medicinal and curative properties and
it is calorific and nutritive.
Technology Protocols for Export of Fruits
The Institute has standardized pre- and post-harvest
technology protocols for the export of fresh mangoes,
bananas and pomegranate by surface transport.
Energy Food
Energy Food developed by the Institute is a ready-to-eat
supplementary food based on cereals, legumes and
defatted protein-rich oilseed meals. The mixture is
fortified with vitamins and minerals. The product is useful
as a weaning/nutrition food for children and pregnant
women.

New Agri-marine
sources for Food and
Nutritional security

n Bioaccessibility of micronutrients
n Low calorie high fiber products
n Biofunctional molecules from fruits
n Pre- and post-harvest protocols
n Antiobesity studies
n Fish oil substitute from plants
n Designer green milk (Herbal milk)

Liquid Fruits (Clarified fruit juices - Guava, Banana,

Grapes, Apple)
Liquid fruits provide a natural
alternative to synthetics and can
be used by proper dilution and
carbonation as effective soft
beverages. Removal of pulpy
material from the juice makes it
easier to preserve by pasteurization
and amenable to carbonation. In
order to convert these fruits into RTS
beverages and concentrate, process f o r
t h e
production of clarified fruit juices from pulpy fruits like
banana, guava, grapes, apple etc., are standardized by
enzymatic hydrolysis.

About XII Plan Projects

AGROPATHY
The project is aimed at minimizing post-harvest losses in
the agri-food sector resulting in tangible benefits to
society. The focus is value-addition to cereals, pulses,
oilseeds, fruits & vegetables, spices, horticultural
produce and animal products
using
improved
processing methods and molecular level intervention.
WELFO
The project envisages development of foods for
combating macro and micronutrient deficiencies, health
and wellness through nutraceuticals and functional
foods, specialty foods that address lifestyle related
diseases like type 2 diabetes and cardiovascular
disease, identification of food components of traditional
foods with proven health benefits and unraveling the
mode of action, prebiotics and probiotics as nutritional
supplements to promote gut health and specialty foods
for niche segments like gluten free foods, sports foods

and high fiber foods

LIPIC
The Lipidomics Centre is the first of its kind dedicated to
lipid research in the country. This class of compounds
has found newer and ever increasing importance in the
last decade or so in the fields of agriculture, food,
nutraceuticals and wellness. With this growing
importance, it is pertinent that CSIR decided to setup a
national facility at CSIR-CFTRI Resource Centre,
Bangalore. The primary objective under the project is the
knowledge generation in the area of lipidome, which
could be translated to therapeutics in the future.
Nutri-ARM
The project is aimed to create a state-of-the-art research
facility for molecular nutrition research. The objectives
include, developing a knowledgebase through cutting
edge research in nutritional biochemistry, nutritional
genomics, nutritional metabolomics and maternal
nutrition/foetal development/epigenetics. The project
would also strive to meet the need for functional foods
targeting diseases like CVD, cancer, diabetes, obesity,
age related visual and neurological disorders so on .

n Societal intervention during natural

Catalysing inclusive
growth and
empowerment of
entrepreneurs

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calamities
Rural-agri Enterprises
Associated Institution of United
Nations University (Tokyo)
CSIR-800 activities
Intellectual property management &
technology transfer
Academic programmes

Human Resource Development

.

Institutional Linkages
National

Ph.Ds
(AcSIR)

M.Sc.
(Food Tech.)

United
Nations
University

CSIR-CFTRI has been a vibrant partner with various

national institutions and bodies viz. Department of
Biotechnology, Department of Science & Technology,
Ministry of Food Processing Industries, Coconut
Development Board and various other Ministries under
Central and State Governments.

Ph.Ds
(Univ.)

HR
Activities

International
School of
Milling
Technology

Short-Term
Programmes

International
The Institute has been collaborating with leading
international research agencies and organisations for
pursuing topics of mutual and strategic interest in food
and allied areas.

Services / Outreach
Services offered from the Institute include Technology
Transfer, Contract R&D and Testing of food samples for
the benefit of Industry. Also outreach programmes are
organized regularly for reaching out to the targeted
group/communities.

Contact Address : Director, CSIR-CFTRI, Mysore 570 020, India

email : director@cftri.res.in
Resource Centres : Bengaluru, Mumbai, Hyderabad and Lucknow
Website : www.cftri.com