RESEARCH CELL

NIFTEM has established a ‘Research Cell’ to initiate, participate and strengthen the research activities in areas relevant to Food Technology, Entrepreneurship and Management. The Cell nurtures the research culture in students, scholars and faculties of NIFTEM by encouraging research in emerging and challenging areas of the food processing sector. In the process, the cell aims to empower and motivate every person associated with research activities to meet the vision and mission of the institute.

Recent Publication

Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum)

Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability

Microfluidization of fenugreek (Trigonella foenum graecum) seed protein concentrate: Effects on functional, rheological, thermal and microstructural properties

Status of beetroot processing and processed products: Thermal and emerging technologies intervention

Mass and surface modelling of green plantain banana fruit based on physical characteristics

Composition, characteristics and health promising prospects of black wheat: A review

In vitro bioaccessibility and characterisation of spent hen meat hydrolysate powder prepared by spray and freeze-drying techniques

Sedimentation rate of microfluidized sugarcane juice

Nanomaterials Enabled and Bio/Chemical Analytical Sensors for Acrylamide Detection in Thermally Processed Foods: Advances and Outlook

Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health

Events

  • Contract Research Organization (CRO) was inaugurated on 29th June 2021

  • NIFTEM participation and technology displayed through India’s 1st Virtual Processed Food R & D Expo 2021 held on 20-22 January 2021

  • NIFTEM Industry Forum Meet held on 9th April 2021

  • NIFTEM Research Development Council (NRDC) meet held on 28th January 2021

  • NIFTEM technologies displayed on R & D portal (MOFPI) is available on link: http://fte.niftem.ac.in/. The portal was inaugurated on 20th January 2021

Dean Research

Associate Dean Research

Research Executive
Contract Research Organization

Research Executive
Contract Research Organization

LDC, Research Cell

Other Research Staff Members

Name of research staff/fellow Type of staff Guide or Mentor Title pf project/work Department Funding Agency Year of joining
Dr. Bharat Bhushan Post doctoral Fellow Prof. Vijendra Mishra Chitosan-based nanoencapsulation strategy for enhanced anti-infectivity potential of Lactobacillus plantarum derived bacteriocin(s) against entero-invasive food-borne pathogens: process validation on human intestinal Caco-2 cell model Basic and Applied Sciences Postdoctoral/ Science and Engineering Research Board (SERB-DST) 2019
Dr Mamta Kumari Women Scientists Synthesis and Evaluation of Alginate-Chitosan microcapsules for targeted delivery of Vitamin B12 producing probiotic strain in vitro and in vivo growth Basic and Applied Sciences WOS-A DST 2018
Dr. Shruti Shukla Women Scientists Removable Nano-Diagnostic Devices for Food and Clinical Samples Food Science and Technology Department of Biotechnology (DBT), India 2019
Dr. Ankita Chakotiya SRF Evaluation of Natural conpounds against biolfilm forming food borne pathogens Basic And Applied Sciences External funding- SERB 2018
Shivaprasad DP SRF Evaluation of Natural compounds against biolfilm forming food borne pathogens BAS 2018
Nidhi Kaushik SRF Studies on Physico-Chemical and Nutritional Characteristics of underutilized millets(Kodo and Kutki) and development of Value added products Basic and Applied Science Ministry of Tribal Affairs, Govt of Madhya Pradesh 2018
Sheetal Devi SRF ( Senior Fellow In Food Safety And Applied Nutrition) NetSCoFAN (Network for scientific cooperation for Food Safety and Applied Nutrition) Food Science and Technology FSSAI ( Food Safety And Standards Authority Of India) 2020
Surbhi Tripathi JRF (Junior Fellow In Food Safety And Applied Nutrition) NetSCoFAN (Network for Scientific Cooperation For Food Safety and Applied Nutrition) Food Science and Technology FSSAI ( Food Safety And Standards Authority Of India) 2020
Alka Kumari JRF S. Chakkaravarthi Development of protocol for reduction of acrylamide leaves in selected potato based snack foods. Basic and Applied Sciences Ministry of Food Processing Industries 2019
Raman Kumar JRF Preparation, characterization and evaluation of encapsulated eggplant peel extract in Edible Oil Basic and Applied Sciences Ministry of Food Processing Industries 2020
Yogesh Kumar JRF Effect of Thermal Processing on Proximate Composition and antioxidant activity Indian edible seaweeds Sargassum wightii and development of nutraceuticals and functional food from it Food Science and Technology Ministry of Food Processing Industries 2019
Manjeet Kumar Singh JRF (externally funded project) “Studies On Physico-Chemical And Nutritional Characteristics Of Underutilized Millets (Kodo And Kutki) And Development Of Value Added Products” Basic and Applied Science Tribal Affairs Government Of Madhya Pradesh 2018
Swarnima Dey JRF Studies on physicochemical and nutritional characteristics of under utilised millets (Kodo and Kutki) and development of value added products. Food Science and Technology Ministry of Tribal Affairs, Madhya Pradesh 2018

NIFTEM’s priority areas of research

Food Processing Technologies

Novel Food Processing Technologies

Nutraceutical and Health Foods

Nano-science in food preservation and food quality

Development of value-added food products

Role of microorganisms in food chain in transfer of antibiotic resistance

Study of microbiological status of food in different parts of the country (to be developed as network project)

Food structure and functionality

Basic bioscience underpinning health

Food waste and By-products utilization

Food contamination/toxicity, Food safety and traceability

Food Biotechnology

Design, modeling and simulation of food processes

Food supply chain and retail management

Post-harvest technology

Environmental aspects related to food

Harmonization of standards

Regulatory and policy research for food safety

Risk identification, assessment and characterization

Criteria for projects

The following criteria are adopted in the selection of Projects for research:

Innovative in nature

Usefulness to the present problems being faced by the food industry

Able to do some public good

Type of project (NIFTEM internal funded)

Seed money projects for Faculty

In order to facilitate research activities and motivate the faculty of NIFTEM, it was decided to provide the internal funding to research projects so that in-house faculty members could start research immediately. In pursuance of this decision, proposals are invited every year from in-house faculty members which are further scrutinized and discussed in detail. Based on above criteria the projects are being short-listed and shared with outside experts in the relevant areas for the purpose of getting their inputs and making the undertaken research projects more meaningful.

Innovation Fund Schemes for Students

The NIFS funding scheme aims to encourage the innovative research and development ideas of NIFTEM students (B.Tech/M.Tech/MBA) in the food processing and allied areas. The work should result into proof-of-concepts, design of equipment, etc, thus having high societal and commercial impact and thereby helping in the growth of food processing industry. Some of the best and successful NIFS project may also get chance to support for IPR as per rules. The project funding (food processing and allied areas only) is up to Rs. 15 Lakhs (or) as per the approval of the competent authority. The project is valid to up to 2 years (maximum).

Research Facilities at NIFTEM

Central Instrumentation Lab

Departmental Labs

Pilot Plants

Centre for Food Research and Analysis (NABL certified)

Guidelines

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