Presentation on theme: "Central Food Technological Research Institute,"— Presentation transcript:
1 Central Food Technological Research Institute, PROJECT OPPORTUNITIES FOR SETTING UP OF FOOD PROCESSING INDUSTRIES – TECHNOLOGIES FROM CFTRIByP.M.BadgujarHeadCFTRI Resource CentreMUMBAICentral Food Technological Research Institute,Mysore –
2 Model Food Chain Agricultural Production Processing and Manufacturing Transport & DistributionFood Service and Household Food Street Food Vending Catering establishment Preparations OperationsConsumption2
3 Advantage India for food processing Abundant and large variety of farm produce due to diversified (26 types of ) climatic conditionsLargest Livestock Population3rd largest food producer in worldLargest producer of pulsesLeading producer consumer of milk and milk based products in world. 5th in poultry production.Ranks Second in production of wheat, rice & groundnut and fourth in coarse grainsSecond largest producer of fruits & vegetables.Abundant skilled & unskilled work force at cheaper costLeading Producer of coconut, cashewnut, ginger, turmeric & black pepper.
4 India confronts a situation in which the surplus and the starvation exist together. Uneven distribution, wastage and spoilage of food mainly contribute to such an anomaly.Prof. M. S. Swaminathan, Chairman, National Commission on Farmers (India) “Having mountains of grains on one side and hungry millions on the other, by 2020, the demographic divide, economic divide and the nutritional divide will widen unless we address them with our existing technologies.”
5 Lack of proper Post-harvest infrastructure & adequate supply chain result in losses of harvested farm produce worth approx. Rs crores annually in the country.To improve farmer’s economy & save nation’s wealth, need of the hour is to build sustainable supply chains to link the farmer to the processing & marketing centres and also to develop integrated post-harvest technology & infrastructure.
6 FOOD PROCESSING INDUSTRY & SOCIOECONOMIC DEVELOPMENT High Priority Area ( Thrust Area)Labour intensive (Employs 18 – 20% labour force) , offer major employment opportunityOptimal utilization of agro resourcesHighly decentralized small & Cottage scale industries Dominate, Predominance of primary processing unitsEnhancement of farmer’s economy, improvement in quality of life of ruralContributes to food security and price stabilization
7 Constraints for food industrial growth Raw material availability (price, suitability, consistency )Higher logistics costLarge number of marginal farm holdingHuge gap between farmgate price & price to consumer (80%)Varietal suitability for processing & price / yield factor.
8 MOFPI Vision 2015 document (2005) targets Increase level of processing of perishables from 6 to 20% (3 times)Increase value addition from 20% to 35%Increase India’s share in global food market from 1.5% to 3% by 2015
9 Favourable market drivers for packaged processed foods 1.1 billion population base with 1.6% annual population growth, who spend over 50% income on food350 million urban middle class with its growing purchasing powerChanging food habits (preference to convenience, processed food)Growing need for convenience foods due to urbanization
10 Increasing proportion of urban working women, growing organized retails. Shift on house hold expenditure on Cereals, Pulses, edible oils, salt, sugar, spices declined. Milk & milk products, meat, egg & fish, fruits, vegetables & beverages increasedIncreased food safety and hygience consciousness. Growing health & wellness consciousness.Paradigm shift of joint families to nuclear families .Emergence of wide range of innovative, safe and reliable quality branded foods.
11 Product modification matching to Consumer demands Products having lesser synthetic ingredients, preferably no additivesFoods & ingredients healthier for himLocal flavour & taste at modest priceExisting product modified to address lifestyle disorders like obesity, hypertension, diabetes, heart ailments, etc (Health & wellness based products)Lowsugar, low fat, reduced calorie, low sodium foodsProbiotic enriched diary products & baby foodsProducts having much needed essential nutrientsNutritient & nutraceutical enriched food products
12 Examples Fruit juices/ beverages (Tropicana / Real), Sport drink (Gatorado), Hifibre biscuits, Flaxseed biscuit (Benne Vita)Multigrain biscuits, Low sugar / sugarfree products (confectionary, beverages, ice-cream)Nutrichoice Diabetic Friendly EssentralsXXX Energy drink Cereal bar (Horlick, Nutirbar) Mother Horlicks, Junior Horlicks, Complan Memory, Amaze Brain FoodsIngredients used- Omega-3, Vitamin B1 & B 12, antioxidants, protein ingredients, vital minerals and phytochemicals such as Ginko bilola, brahmi extracts, carotenoids, fibres, probiotics.
13 Causes of food deterioration decomposition by microorganisms (bacteria, yeast and moulds)self-decomposition of the food (by enzymatic biochemical reactions and chemical reactions like oxidation)damage by insects, pests, rodents and other animals, mechanical causes, etc.
14 METHODS OF FOOD PRESERVATION Reduction of water activity a)Drying and Dehydration b)Preservation by adding sugar c) Preservation by saltHigh temperature processingLow temperature preservation (refrigerated/cold storage)Freezing preservationPreservation by using chemical preservativesAdjustment of pH/ AcidityOxygen removalPreservation by hurdle techniqueRadiation preservationPackaging
15 PROCESSED FOOD PRODUCTS/ TECHNOLOGIES CEREALS : PRIMARY PROCESSING OF FOOD GRAINS (CLEANING, GRADING,DESTONING, POLISHING, PACKAGING),DRY MAIZE MILLING (GRITS, GERMS)WET MAIZE MILLING (STARCH & ITS DERIVATIVES)GRAIN FLOURS (WHEAT, JOWAR, BAJARA)MINI RICE MILLSHELF STABLE OPTIMALLY MILLED BROWN RICEPARBOILED RICE, QUICK COOKING RICE, CURING OF NEW PADDY
17 WHEAT MILLING / BAKERY PRODUCTS Biscuit formulations: Salt/Sweet, Nutro, Cocoa, High Protein, Wholewheat flour, Cardamom flavour, Onion flavour, High fiber, Wheatgerm, Sunflower grits, Low sodium, Therapeutic, Sugar freeBread: production ( Several varieties - Brown, Plain, Sweet, Milk, WholeWheat, Fruit, High fiber, Ragi, Bajra, Sugar free ).Buns : Plain, Sweet, Fruit, High ProteinHoney based Bakery Products : Biscuit, Bread, Bun, Cake
18 High protein Upma MixComposite Ragi rusk, Sugar free rusk, High Protein rusk, Cake rusk,Sugar free cake ruskBar cake, Sugar free cup cake, Eggless cake, Sugar free layer cakeSouth Indian ParottaHigh protein ready to eat burfiWhole wheat flour, Paustik atta , fortified attaShelf stable ChapatiComposite vermicelli based on millet flour
19 PULSES MINI DAL MILL IMPROVED DAL MILL VERSATILE DAL MILL MODERN DAL MILLGOTA SEPARATORPROCESSED BESAN FOR SEV / BOONDIPAPAD (PULSES / RAGI)LEGUME BASED READY-TO-FRY SNACKSQUICK COOKING, GERMINATED AND DEHYDRATED PULSESDETOXIFICATION OF KESARI DAL
20 OILSEEDS / PROTEIN BASED : OIL (EXPELLING/ GHANI/SOLVENT EXTRATION) & DEOILED CAKE,DEHULLING OF SUNFLOWER / SESAMEHEAT RESISTANT WHITE SESAME SEEDSNUTRI OIL BLENDSLOW FAT HIGH PROTEIN SNACK FOODSAFLATOXIN DECONTAMINATION OF OILS
22 CEREALS, PULSES, OILSEEDS ENERGY FOODINFANT FOODS (HIGH PROTEIN, OPTIMISED 12% PROTEIN, LACTOSE FREELOW COST MALTED WEANING FOODINSTANT READY MIXES (GULAMJAMUN, UPMA, HIGH PROTEIN UPMA, IDLI, VADA, DOSA, CAKE, EGGLESS CAKE, CHAKLI, JILEBI, MADDUR VADA, PAKODA, PAYASAM, DOUGHNUT, MUSHROOM SOUP, MULTIGRAIN SWEET, PUJABI HALWA, BOMBAY HALWA, SOYA BASED SAMBAR, FERMENTED AND DEHYDRATED READYMIX FOR IDLI AND DOSA
23 IDLI, DOSA, CHAPATI, VADA (MACHINE MADE) FRIED TRADITIONAL SNACK FOODS (SWEET,SAVOURY)INSTANT TRADITIONAL FOODS (RASAM, SAMBAR, PONGAL, PULIOGURE, EMLI POHA,PUFFED CEREALS/PULSES (FLUIDISED ROASTER)EXTRUDED SNACKS (READY TO EAT, READY TOCOOK, READY TO FRY, LOW FAT / LOW CALORIE)RTE LOW FAT SNACK LIKE CHAKLILOW FAT EXPANDED SNACKSCEREAL BARCHIKI : PLAIN, FORTIFIEDFOOD FOR DIABITIC
24 FRUITS AND VEGETABLES PROCESSING India Second largest producer of fruits & vegetables in the world with low levels of current yieldsMostly consumed freshLess than 2% is processed with appropriate raw material availability as constraintFarmer, the base of economy, gets much lower returns due to too many intermediataries between farmer and consumerNeed to Establish farmer<-> processor linkages
25 Fruit & Vegetable Processing in India Fresh consumption 96% Processed – 4%Processing, Cottage scale -70% medium & large scales -30%.
26 TECHNOLOGY FOR FRESH FRUITS AND VEGETABLES Pre and Post Harvest Technology Protocols for Export of Fruits bySeaMango – Alphonso, Banganapalli, Kesar, NeelumBanana – Dwarf CavendishPomegranate – Ganesh VarietyMango Ripening – Accelerated ProcessAntifungal Paste for BananaWax Emulsion – Formulation and UseMinimally Processed Vegetables
28 FLOW DIAGRAM FOR THE PRODUCTION OF MINIMALLY PROCESSED VEGETABLES FRESH VEGETABLESSorting, WashingPreparation (Removal of inedible portions)Cutting (Manually or using a cutting machine)Treatments (Minimal treatments with safe chemicals)Surface drying (Preferably in a mechanical drier near ambient temperature)Weighing, filling into pouches and sealingFilling the pouches into secondary packageCold storageMINIMALLY PROCESSED VEGETABLES
29 FRUITS POST- HARVEST PROTOCOL (MANGO, BANANA, POMEGRNATE) FRUIT PULPS/JUICES AND CONCENTRATES (CHEMICALLYPRESERVED, BOTTLED, CANNED, ASEPTICALLY BULK PACKED,FROZEN)RTS FRUIT BEVERAGES (BOTTLES, TETRAPACK) : MANGO, PINEAPPLE, GUAVA, LITCHE, CARROT, SUGARCANE, GINGER TEA, HONEY BASED, NUTRI BEVERAGE / MIX FRUIT AND VEGETABLE, JUICE BASEDCLARIFIED FRUIT JUICESSQUASHES, SYRUPS, CORDIALS, NECTARS, CRUSHESFRUIT CEREAL FLAKESFRUIT JUICE POWDERS (MANGO, BANANA, ORANGE, LIME, AMLA, TOMATO)DEHYDRATED PRODUCTS (SUN DRIED, OVEN DRIED, VACUUMDRIED, ACCELERATED FREEZE DRIED, OSMO-DEHYDRATED) – RAW MANGO , GRAPES , AMLA, BER, JACK FRUIT, WHOLE LIME, CITRUS PEELS, ONION POTATO, GREEN CHILLIES, DRUM STICK, BITTER GOURD, CAULIFLOWER, CABBAGE, CARROT, BEANS
30 JAMS, JELLIES, MARMALADES CANDIES & PRESERVES (AMLA, PAPAYA, GINGER, SWALLOW ROOT CASHEW APPLE )PICKLES & CHUTNEYS.SAUCES & PASTESBRINE PRESERVED FRUIT PIECES (MANGO, LIME)FRUIT BARS & TOFFEESPECTINPAPAINPOMEGRANATE / CUSTARD APPLE/ FIG/ JAMUN/AMLAPRODUCTSDIPPING OIL FORMULATION FOR GRAPE DEHYDRATIONWAX EMULSION / ANTIFUNGAL PASTEAMLA PASTEDATE SYRUP CONCENTRATEHONEY BASED FRUIT SPREDS
31 INSTANT PICKELS, STRAINED BABY FOOD, VEGETABLES:INSTANT PICKELS, STRAINED BABY FOOD,DEHYDRATED VEGETABLE (SLICES, FLAKES,CUBES, POWDER)CANNED/ BOTTLED VEGETABLES (IN BRINE,CURRIES)GRAVY PASTES FOR INDIAN CUISINESSOUP POWDERSCARROT JUICE BEVERAGESMINIMALLY PROCESSD VEGETABLES PACKED UNDER MAP.READY TO EAT FOODS (MEALS) IN RETORTPOUCHESMUSHROOM CULTIVATION AND PROCESSINGTOMATO PRODUCTS (PUREE, PASTE, KETCHUP, CHUTNEY, )POTATO PRODUCTS (CHIPS, POWDER, FRIED WAFERS)
32 FLOW DIAGRAM FOR THE PRODUCTION OF FRUIT JUICES FRESH JUICEpH adjustmentHeating to 900cFilling into clean, sterilized hot bottlesSterilized crown corksCrown corkingPasteurization at 850 C for 25 to 30 minutesAir cooling, packing & storageBOTTLED FRUIT JUICES
33 FLOW DIAGRAM FOR THE PRODUCTION OF RTS BEVERAGE, SQUASHES, SYRUPS AND CORDIALSFRUIT JUICEMixing with sugar syrup, citric acid, essence & colourMixing with sugar syrup, citric acid, essence colour and preservativeHomogenizationFilling into 750 ml bottlesHeating to 87 C, filling into sterilized hot bottles (200 ml)R. O. SealingSQUASHES, SYRUP & CORDIALSCrown corkingPasteurization at 85 C for minCoolingRTS BEVERAGES
34 READY –TO-SERVE BANANA BEVERAGE CLARIFIED BANANA JUICE/ JUICE CONCENTRAESUGAR SYRUP ADDITIONCOLOUR + FLAVOUR ADDITIONMIXING / BLENDINGHOMOGENIZATIONFILLING IN CLEAN BOTTLES AND CAPPINGPROCESSING IN BOILING WATERCOOLING AND STORAGECAPACITY OF SUGGESTED UNIT : BOTTLES(200ML) /DAYTOTAL PROJECT COST : Rs. 25 LAKHS
35 LIQUID FRUITS (CLARIFIED FRUIT JUICE) Substitute fro synthetic soft drinks.Pulpy fruits like Banana, Guava etc. can be processedBananaWashing & PeelingCutting & PulpingHeatingPartial coolingEnzyme treatmentFilteringHot filling into bottlesPasteurization* Optional – Concentration to 70oBrixCAPACITY OF SUGGESTED UNIT : 300 KG/DAYTOTAL PROJECT COST : Rs LAKHS
36 ASEPTICALLY PACKED BANANA PULP RIPENING BANANA FRUITRIPE AND SOUND BANANAWASHING & PEELINGPULPINGHOMOGENIZATIONDESEEDINGDEAERATIONPASTEURIZATIONCOOLINGASEPTIC FILLINGSTORAGECAPACITY OF SUGGESTED UNIT : 3 MT BANANA / HOURTOTAL PROJECT COST : Rs.1011 LAKHS
37 FROZEN BANANA PULP / CLARIFIED JUICE / CONCENTRATE RIPE BANANA FRUITSWASHING & PEELINGPULP / JUICE EXTRACTIONSTANDARDIZATION AND HEATING (PASTEURIZATION)FILLING IN PE BAGS IN VERTICAL POCKETSMULTI-PLATE CONTACT FREEZING AT -32o CFROZEN STORE (-28o C)CONTAINER PACKAGINGTRANSPORTATION IN REFRIGERATED CONTAINERDISTRIBUTION IN COLD CHAINCAPACITY OF SUGGESTED UNIT : MT BANANA / DAYTOTAL PROJECT COST : Rs.633 LAKHS
38 INDIVIDUALLY QUICK FROZEN OF IQF BANANA SLICES RIPE BANANAWASHING & PEELINGSLICINGIQF FREEZING AT -32o CFROZEN STORAGECONTAINER PACKINGTRANSPORTATION IN REFRIGERATED CONTAINERDISTRIBUTION IN COLD CHAIN
39 Dehydration of Fruits & Vegetables FRESH FRUIT /VEGETABLESorting & Washing (manual / mechanical)Preparation(manual or mechanical)Blanching(for vegetables)TreatmentsDehydrationPackingDEHYDRATED PRODUCT
40 SPRAY-DRIED / DRUM –DRIED / VACUUM SHELF –DRIED BANNANA POWDER BANANA PULPMIXING WITH FUNCTIONAL ADDITIVESHOMOGENIZATIONSPRAY DRYING / DRUM DRYING / VACUUM SHELF DRYINGSIZE REDUCTION AND SCREENINGDEHYDRATED BANANA POWDERPACKAGING AND STORAGECAPACITY OF SUGGESTED UNIT : MT PRODUCT /DAYTOTAL PROJECT COST : Rs.389 LAKHS
41 FRUIT BARSNutritious and ready to eat product with good shelf lifeMarketed as confectionery itemsBananaWashing & PeelingCutting & PulpingMixing with other ingredientsHeating pulpPartial cooling and addition of preservativeSpreading in traysDrying & CuttingPacking & storageCAPACITY OF SUGGESTED UNIT : 250 KG/DAYTOTAL PROJECT COST : Rs.25 LAKHS
47 FOOD BIOTECHNOLOGY EMERGING AREAS Production of Natural colourants from plant sourcesSpirulina production for health foods & pharmaceuticals.Production of Phycocyanin from Spirulina Spp.Production of Xanthan gumCultivation Botryococcus Braunii, Dunaliella (β carotene rich algae)Clarification of fruit juices through microbial enzymesLow lactose infant foodDetection kits- Pesticides, AflatoxinsBiogas generation using fruit and vegetable wastesBiosensors- Glucose, Sucrose, Lactic acid, Pesticides, TeaAlcohol (banana, cashew apple, mahua, grapes, tapioca )Enzymes – pectinase,amylase,amyloglucosidase,phytaseVinegar generationProduction of Fructooligosacharides (syrup & powder)
48 FOOD MACHINENARY DESIGNS Indigenous machinery for traditional foods : Idli, Dosa, Vada, Chapati, Papad, JilebiCombined IR and hot air heating system for food processingForming and frying machine for foodsRoaster : vibro fluidised bed, hot air
49 Leaf cup and plate making machine Devise for pneumatic dough extrusion & cutting of dough into Geometric shapeLeaf cup and plate making machineLaddu molding machine (Besan, Rawa & Similar )Sheeting and cutting device for chikki and similar productsHand operated lemon cutting deviceDry maize milling plantInfrared heating of Cashew kernels for testa removalHot air popping machineSugarcane deskinng machineSugarcane juice extractorShitting and cutting device for chikki and similar products
50 CONTINUOUS CHAPATI MAKING MACHINE - DESIGN FROM CFTRI Chapati or Roti is a popular traditional food in the Indian diet.The developed machine which can cater to the large requirementof chapatis in a short span of time.
52 AUTOMATIC IDLI MAKING MACHINE - DESIGN FROM CFTRI CFTRI, Mysore has developed an automatic continuous idli making machine with a capacity to produce 1200 idlis per our. The machine is the first of its kind. It can continuously produce ready to eat / serve idlis, untouched by hand
53 CONTINUOUS DOSA MAKING MACHINE - DESIGN FROM CFTRI All operations in the Dosa making - from batter dispersion, depositing and spreading on the hot plate to toasting / roasting & oil application are organized in a systematic way. At the end of the pre-determined residence time, the hot Dosas are rolled and discharged.Capacity : 400 Dosas per hour
55 Hot air recirculation 70% INTEGRATED HOT AIR ROASTING MACHINE Food Material InletHot air recirculation 70%Food Material OutletFresh air30%Combustion chamberLPG Flue + Fresh airLPG CylindersWheat, soji, greengram and jowar as well as Snack foods ( vermicelli, corn flakes and fryams) roasted with satisfactory results.INTEGRATED HOT AIR ROASTING MACHINE
59 COMBINED INFRARED AND HOT AIR HEATING SYSTEM Product/Process:Machine for dehydration of fruitsAnd vegetables.Process/Technology:The conventional drying systems are either batch type or energy intensive systems. The combined infrared and hot air heating system utilizes the synergistic effect of electromagnetic radiation and hot air for the dehydration of vegetables. The conveyorized system could be used for continuous operation. The versatile system could be used for the other thermal processes such as blanching and roasting with suitable minor modifications in the system. The prototype has a capacity of 15 kg/h of raw vegetables.Approximate price per machine: Rs. 15 lakh (400 kg/h of raw material)
60 CIRCULAR LEMON CUTTING MACHINE Product/Process:Machine for cutting of lemonsin to four pieces.Process/Technology:Washed lemons are transferred into the tray of the lemon cutting machine. The lemons flow into the pockets of the centralizing disc due to the gradient of the inlet chute. The centralizing disc carry/move the lemon against the cutter. The whole lemon is cut into four pieces when the centralizing disc carrying the whole lemon moves against the cutter. The lemons cut to four pieces are dropped on to the outlet chute, when the centralizing disc moves away from the cutter. The outlet chute will discharge the cut lemon into the tray/vessel. A geared motor drives the centralizing disc.Approximate price per machine: Rs 25,000/-CIRCULAR LEMON CUTTING MACHINE
61 Other process control tools Pest control programme is one of the important activities in the entire production and process as pests pose a threat to the entire system, right from incoming raw material to storage of finished goods.Installation of fire-control and alarm systems & periodic inspection and maintenance thereof.Aircurtains maintain the constant interior temp of cold room chambers / icecream chambers These high-velocity airflow air curtain block entry of hot air, insects, dust, dirt, fumes by creating invisible curtain of high pressure air when the doors are open.Metal detection and seperation systemsCIP (Clean-in Process) systems
62 ORGANIC FOODSOrganic foods (Product of farming system avoids use of man made fertilizer, pesticides, growth promotor) it relies. After 3 yrs such treatment, first produce is ‘Organic’.‘Organic’ product – Min 95% organic agri ingredients. e.g. Corn flakeMade with organic ingredients –Min. 70% Organic agri. Ingredients e.g. ketchup, grape wine
63 Selection criteria for food packaging system : · Packing requirements of food product· Barrier, strength and productcompatibility properties of packagingsystem· Intended shelf-life· Cost
64 Package forms Flexible Metal Semi-rigid Glass Rigid Plastic Wood Paper Al-FoilsCompositesLaminatesCoextruded filmsCoatingsFlexibleSemi-rigidRigidDifferentformsPrimarySecondaryTertiary
65 Retailer’s margin 15% in India against 2% in US Wholesaler’s margin 15% in India against 4% in US10% processed F&V consumed by 70% of population (rural/small towns); % by 4 metropolitan cities and % in state capitals and other big cities.Good scope for processing units both for local markets and export
66 Marketing Pattern of Processed Fruit & Vegetable Products in India Sector Market Share(Value based)Institutional %House holds &housewives %Export %
68 FOOD SAFETY is an important issue globally FOOD SAFETY is an important issue globally. Food manufacture needs to assure safe & quality food at affordable & competitive price to the consumer. Food safety & quality encompasses the entire food chain starting from farm products on to processing transportation & distribution, till consumption.
69 FOOD STANDARDS A. Safety Standards B. Quality Standards - Gives protection to health of consumersMinimum quality requirements as laid down under “Prevention of Food Adulteration Act, 1954 and Rules thereof, 1955”.- This will be replaced by Food Safety & Standards Act shortly.* Mandatory- To improve the quality at the manufactures level and encourage the food industry BIS, Agmark, FPO etc.,* Voluntary69
70 Nutrition Information Panel Nutrition Facts:Mandatory components (underlined) and voluntary components – to be declared in the following order:Total caloriesCalories from fatTotal fatSaturated fatTransfatCholesterolSodiumPotassiumConti…70
71 Vitamin A Percent of Vitamin A as Beta-carotene Contd…CarbohydratesDietary fibreSugarsProteinVitamin A Percent of Vitamin A as Beta-caroteneVitamin CCalciumIronOther vitamins and minerals71
72 Govt. Support through various promotional agencies. Capital Investment subsidyR&D SupportQuality Control SupportMarket development assistantExport incentivesEstablishment of Food Parks, Food Clusters, Agri Export ZoneCold Chain Incentive SchemesStorage infrastructure
73 TECHNOLOGY TRANSFER FROM CFTRI Identification of the CFTRI technology by the entrepreneursPayment of premium to CFTRI by the entrepreneurs (remittance by DD favouring Director, CFTRI, Mysore.Signing of License AgreementTechnical dossier to the LicenseeDemonstration of process know-how, at CFTRI, MysoreParticipation of two authorized representatives in thedemonstration-cum- trainingOne to one discussion with the concerned faculty and quality control procedure
74 USER ORIENTED SERVICES OF CFTRI Analytical and Quality Control for Food IndustriesIndustrial Consultancy to IndustriesContract Research for Product Development and Trouble-Shooting in Food Processing SectorsSensory Assessment and Consumer Acceptance StudiesPackaging Materials Testing & Food Packaging AssistanceNeed Based Bibliography in Food Science and TechnologyD P R for Establishing Food Industry/Food clustresHRD & Training
75 Analytical Capabilities Physico-chemical and microbiological analysis of processed and primary foods as per FPO,PFA, BIS, AGMARK, FDA-USA and Codex specification/ guidelinesNutrition facts (FDA, Codex, EEU, ICMR/DGHS)Additives (Preservatives,colours, sweetners, antioxidants)Food Contaminants (Toxic metals, Pesticide residues, Mycotoxins)Vitamins and MineralsSensory Analysis (quantitative descriptive analysis, product positioning) odour porfile, texture profile)Microbiological analysisPackaging materials(incl. migration tests for food grade nature)Shelf-life studies
76 PLEASE CONTACT US FOR MORE DETAILS - Mail : HeadCFTRI Resource CentreBhavan’s College Campus, Andheri (W)Mumbai –Telephone :Fax : 022 –Web Site :Head Quarter : CFTRI, Mysore –DirectorTelephone : /Fax :
77 THANK YOUP. M. BADGUJARCFTRI Resource CentreBhavan’s College Campus,Andheri (West), MumbaiMobile No: