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

Distribution of percentage of food-borne (a) illnesses and (b) deaths over different years in India. (c) Double bar graph showing the number of small and large outbreaks reported during 2009–2018 in India. A.Bisht, N.KTaneja @Food Control,121,2021

Micronization Techniques in food processing and their impacts on food products . A.Dhiman, P.K.Prabhakar@ Journal of Food Engineering,292,2021

Bactericidal mechanism of pro-oxidant concentrations of vitamin C that induces sub-cellular damage DNA damage, protein denaturation, lipid peroxidation inhibits the quorum sensing pathway resulting in disruption of biofilms. Shivaprasad DP, N.K.Taneja @Food Chemistry,341,2021.

Biofilm forming potential of all E. coli isolates as determined by crystal violet assay. D.Bhardwaj, N.K.Taneja@ International J. of Food Microbiology, 336,2021

Addition of Low Methoxyl Pectin reduced the whey loss and improves the firmness, quality and sensory of low fat set-yogurt. S.Khubber, S.K.Yadav@ Food Hydrocolloids,111,2021

Carbon footprint and water footprint assessments are the powerful tools to guide sustainable food production systems; highlighting the policy formulation. D.Kashyap,T.Agarwal@Agricultural Systems186,2021

Microfluidics assisted Tragacanth Gum-curcumin suspension K.Verma and P.C.Badgujar @LWT,135, 2021.

Ultrasonics in food processing; Sonotrode for cutting and slicing of food like cheese, biscuits, fruits, and vegetables, Ultrasonic water baths for cleaning, and sanitation in the food and beverage processing operations N.Bhargava, V.Sharanagat@ Ultrasonics Sonochemistry,70,2021

Effect of fifteen onion skin extracts on different bacteria (0 represents no inhibition while higher values represent higher rate of inhibition). N.A.Sagar and S.Pareek @Heliyon 6,2020

Upcoming Events

  • NIFTEM Research Development Council (NRDC)

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  • NIFTEM Industrial Forum (NIF) meeting to be organized soon.

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Press Coverage

  • Patent has been granted to NIFTEM team for developing new layered silver iron nano-composite.

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  • TRADEMARK: COCOSHRESHTH Coconut Water Extraction Machine

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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

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)


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