Central Food Technological Research Institute
Encyclopedia
India
India
India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...

's Central Food Technological Research Institute (CFTRI) and was opened on 21 October 1950. It is based in Mysore. A research center branch is also located in Habsiguda
Habsiguda
Habsiguda is a major suburb in Hyderabad, Andhra Pradesh, India. It is located at the eastern end of the city between tarnaka and uppal .- Commercial area :Refugees from Africa have come and settled over here....

, Hyderabad.

CFTRI Mysore is one of the 40 national research laboratories set up under the aegis of the Council of Scientific and Industrial Research (CSIR)
CSIR India
Council of Scientific and Industrial Research established in 1942, is an autonomous body and India's largest Research and Development organization, with 39 laboratories and 50 field stations or extension centers spread across the nation, with a collective staff of over 17,000...

 India.

CFTRI is a large and diversified laboratory employing over 300 scientists, technologists, and engineers, and over 400 technicians, skilled workers, and support staff. There are sixteen research and development
Research and development
The phrase research and development , according to the Organization for Economic Co-operation and Development, refers to "creative work undertaken on a systematic basis in order to increase the stock of knowledge, including knowledge of man, culture and society, and the use of this stock of...

 departments, including laboratories focusing on food biotechnology
Food Biotechnology
Food Biotechnology is a branch of food science in which modern biotechnological techniques are applied . Food biotechnology has been around for many centuries, as people in the past have crossbred similar plants and animal species in order to develop new varieties of food .Different...

, microbiology
Food microbiology
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Of major importance is the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science...

, sensory science, and food safety
Food safety
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards....

.

The institute has designed over 300 products, processes, and equipment types. It holds several patent
Patent
A patent is a form of intellectual property. It consists of a set of exclusive rights granted by a sovereign state to an inventor or their assignee for a limited period of time in exchange for the public disclosure of an invention....

s and has released many publications. India is the second largest food producer in the world, and the institute is engaged in research in the production and handling of grains
Cereal
Cereals are grasses cultivated for the edible components of their grain , composed of the endosperm, germ, and bran...

, pulses
Pulse (legume)
A pulse is an annual leguminous crop yielding from one to twelve seeds of variable size, shape, and color within a pod. Pulses are used for food and animal feed. The term "pulse", as used by the Food and Agricultural Organization , is reserved for crops harvested solely for the dry seed...

, oilseeds
Vegetable fats and oils
Vegetable fats and oils are lipid materials derived from plants. Physically, oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides, as contrasted with waxes which lack glycerin in their structure...

, spice
Spice
A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavour a dish or to hide other flavours...

s, fruit
Fruit
In broad terms, a fruit is a structure of a plant that contains its seeds.The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state,...

s, vegetable
Vegetable
The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant....

s, meat
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...

, fish
Fish
Fish are a paraphyletic group of organisms that consist of all gill-bearing aquatic vertebrate animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish, as well as various extinct related groups...

, and poultry
Poultry
Poultry are domesticated birds kept by humans for the purpose of producing eggs, meat, and/or feathers. These most typically are members of the superorder Galloanserae , especially the order Galliformes and the family Anatidae , commonly known as "waterfowl"...

.

The institute develops technologies to increase efficiency and reduce postharvest losses
Postharvest losses
The postharvest sector includes all points in the value chain from production in the field to the food being placed on a plate for consumption. Postharvest activities include: Harvesting, handling, storage, processing, packaging, transportation and marketing...

, add convenience
Convenience
Convenience is anything that is intended to save resources or frustration. A convenience store at a petrol station, for example, sells items that have nothing to do with gasoline/petrol, but it saves the consumer from having to go to a grocery store."Convenience" is a very relative term and its...

, increase export
Export
The term export is derived from the conceptual meaning as to ship the goods and services out of the port of a country. The seller of such goods and services is referred to as an "exporter" who is based in the country of export whereas the overseas based buyer is referred to as an "importer"...

, find new sources of food products, integrate human resources
Human resources
Human resources is a term used to describe the individuals who make up the workforce of an organization, although it is also applied in labor economics to, for example, business sectors or even whole nations...

 in food industries, reduce costs, and modernize
Modernization
In the social sciences, modernization or modernisation refers to a model of an evolutionary transition from a 'pre-modern' or 'traditional' to a 'modern' society. The teleology of modernization is described in social evolutionism theories, existing as a template that has been generally followed by...

.

CFTRI has developed over 270 products, processes and equipment designs, and close to 1600 licensees have availed themselves of 160 of these technologies for commercial exploitation. The achievements have been of considerable industrial value, social importance and national relevance, and coupled with the institute's wide-ranging facilities and services, have created an extensive impact on the Indian food industry and Indian society at large

External links

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