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Feature
CFTRI and DFRL view Food Technology as critical component to facilitate efficiency
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Tuesday, 28 December, 2010, 08 : 00 AM [IST]
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Our Bureau, Bangalore
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Food Technology is the next growth driver of the economy after information technology and biotechnology, said Dr V Prakash, director, Central Food Research Technology Institute(CFTRI).
According to Dr A S Bawa, director, Defence Food Research Laboratory (DFRL), technology infusion in food has revolutionised the food processing industry.
Both CFRTI and DFRL in Mysore are the country’s premier centres of technology hubs driving innovation and novel advances for the food industry.
From a chappati maker for industry use to Meat, Fish and Poultry and Freeze Drying Technology for the armed forces, both CFTRI and DFRL have provided state-of-the-art solutions. These technologies have been transferred to the industry. A case in point is the retort pouch for MTR Foods which was developed by DFRL. The retort packaging material revolutionised the food processing industry with the concept of ready-to-eat and heat-and-eat offerings.
CFTRI offers its expertise in process engineering & plant design, basic food system & processes, technology options. Assistance is also extended for analytical testing of products. There are also several technologies to assist the nutritional, chemical, biophysical, toxicological, microbiological, sensorial profiling and physiological traits of various food components.
Technology is a critical component to facilitate efficiency, stated Dr Prakash.
The result of such technology for testing foods will provide the viability, quality and grade of a particular product. Before launching a specific food item in the market different companies often wish to verify the authenticity of their products through the help of Central Food Technological Research Institute.
The research and development department specialises in fruit and vegetable technology, biochemistry nutrition, sensory science, lipid science and traditional food, flour milling, baking & confectionery, food engineering, grain science and technology, food safety & analytical quality control laboratory, plant cell biotechnology, food microbiology, fermentation technologies and bioengineering, meat, fish and poultry technology.
The Food Institute provides a comprehensive and effective solution base to the food industries through its high-end resources and well-trained personnel.
With the global and national food industry becoming technology intensive and requiring high degree of automation, there are several training programmes in food technology which have the job opportunities, stated Dr Prakash.
DFRL under the aegis of Defence Research and Development Organisation (DRDO), Ministry of Defence, caters to the varied food challenges of our Army, Navy and Air Force and Para-military forces. This is the only laboratory, which is exclusively engaged in research and development in the field of Defence Food Science and Technology. Prior to the inception of DFRL, the laboratory functioned as a Food Group at Defence Science Laboratory, Delhi.
“Through the efforts of its scientists and technologists, over the last 35 years, it has been able to conserve, preserve, stabilise, design, fabricate and engineer a vast array of foods of Indian dietary which are not only shelf stable under all weather conditions but deliver adequate nutrition and calories to keep the morale of our service personnel high at all times,” stated Dr Bawa.
DFRL has excellent infrastructure and is carrying out Research and Development work in Preservation and Packaging of Food Materials, Fruits and Vegetables Technology, Cereals, Pulses and Food Additives Technology, Food Microbiology, Food Biochemistry and Nutrition Evaluation. Contaminants & Safety Evaluation. It also has a major wing for Training, Consultancy and Extension Services.
In the area of scientific and technological achievements, DFRL, has catered to the needs of Armed forces providing the technologies for the development of pack rations, preservation and packaging methods for long distance transportation of perishable products. The Laboratory has also developed the science for evaluation of nutritional requirements of troops deployed under different climatic conditions, quality assurance methods for pack rations, establishment of commercial sources of supply of the products developed in the laboratory.
Besides developing novel food products like Calorie and Nutrients dense food bars, it has also been successful in the development of full meal Compo pack ration, supplementary Compo pack ration, Meals-Ready-to-Eat ration for Naval commandos and Emergency-cum-Survival rations for Army, Navy and Air Force. Many of these products have found immense applications in institutional catering and organised feeding programmes undertaken by the Railways, Airlines, Educational Institutions and Hospitals.
“DFRL has pioneered the R&D work in the field of thermal preservation of foods in flexible pouches. The processing equipment and materials have been indigenously designed. Extensive work has been carried out in standardising the processing conditions for different types of vegetarian and meat based products,” said Dr. Bawa.
Further, the Laboratory also designs and supplies pack rations for expeditions and critical missions including Antarctica expedition, mountaineering expeditions (Kanchenjunga, Nanda Devi and Mount Everest), rowing expeditions and for the Indian Space Mission.
As part of its business development initiatives, DFRL has been a hub for technology transfer. From retort processed foods and tender coconut water in sachets, many of the processes and technologies are suitable and adaptable to cottage scale or small-scale industry level operations.
In an effort to create the qualified personnel pool who have a scientific bent of mind with an eye for technology, DFRL which has been recognised by many universities as centre for advanced research leading to post-graduate and doctoral degrees in Food Science and Technology, The course is expected to meet the trained manpower requirement of the nascent food industries for their quality assurance services, stated Dr Bawa.
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