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Established on October 21, 1950. Large and diversified laboratory.

Pursues in-depth research and development in the areas of food science and technology. Designed over 300 products, processes, and equipment types. Holds several patents and released many publications. Develops technologies to increase efficiency and reduce postharvest losses.

Scientific industrial research Global platform for competitive R & D High quality technical services Sources for science & technology for societal missions.

Development and Globalization of processes and products that are commercially attractive, nutritionally superior and safe.

To generate and apply knowledge of food science and food technology for optimal conservation and utilization of the nation's food resources. To integrate scientific and technological knowledge into conventional and traditional systems and practices, and local and regional realities. To add value and utility to agro-resources through R&D and contribute to sustained development, food security and food safety. To set national standards for food quality, and spread food quality consciousness all around.

To integrate the food supply chain from the cultivator to the consumer so that cultivators get optimal returns from processing, and consumers get the food that they want, when they want, where they want, in whatever form they want and at affordable cost. To build and bolster bonds with nodal agencies from the global to the grassroots level, particularly in the area of multilevel human resources development. To develop new knowledge continuously, to address contemporary challenges and answer future emergencies.

Quality policy To develop quality technologies which are globally competitive and eco-friendly with a clear mandate of economic edge to ensure safety, and quality of the products and processes CFTRI deals with.
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Environmental Policy Committed to the protection of environment by prevention of pollution, achieving continual improvement in environmental performance minimizing energy and Carbon Food Print (CFoP) in both R&D and other activities in the campus.
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1) Research & Development


It is spread (across 17 R&D departments and 9 Support departments. Departments included in R&D: 1. Food Engineering 2. Food Microbiology 3. Fruit &Vegetable Technology 4. Human Resource Development.

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1. 2. 3. 4.

Support Department CFTRI is build to support basic problems in understanding food system components in order to evolve processes and consumer friendly products. Department which include in support category Central Instruments Facility & Services (CIFS) Computer Centre Engineering & Mechanical Maintenance (EMM) Technology Transfer & Business Development (TTBD)

3) Resource center- CFTRI resource center provides all the information & services required for R&D project, Human resource development, and technological assistance & cater all the basic information related to food research and production in the country.

1) Hyderabad Processing and preservation of fruits and vegetables Food additives including Natural food colors 2) Lucknow Cater to the R&D needs of local industry and to attend to regional problems. Organize Entrepreneur Development Programmes, Exhibitions, seminars and workshop on food processing and technology.

3) Mumbai

center caters to the technology transfer and business development services to the Food Industries

4) Bengaluru Provides consultation services on CFTRI technologies. Functions as information center of CFTRI

Chapati Making Plant: To overcome various problems, CFTRI has designed and developed a continuous Chapati making machine which can cater to the large requirement of chapatis in a short span of time.

Dosa Making Machine: Dosa Machine is a patented design from CFTRI. This is the first of its kind and it lends itself for continuous production of ready-to eat/ serve Dosa, untouched by hand

Animal products

Bakery products Beverage products Cereal Products Convenience Foods Fruit and Vegetable Products Plantation & Spice Product.

Informatics in Food Science & Technology M.Sc Food tech course. Wheat milling tech course. Advances in Baking Science &Technology. Molecular biology techniques in microbiology. Science and technology of natural and synthetic food colors

CONCLUSION

1. ANKUSH SOLANKI (1621) 2. AAKANKSHA VIJAYVARGIA (1641) 3. ASEEM PRATAP SINGH (1625) 4. GAURAV JAIN(1653) 5. RAHUL AJMERA(1703)