Research activities at NIFTEM:
- The institute has established a ‘Research Cell’ for starting research activities in the relevant areas of food technology entrepreneurship & management.
- The priority areas of research are identified as given below.
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–product utilizations.
- Food safety and traceability.
- Food bio-technology.
- Design, modeling, and simulation of food processes.
- Food supply chain and retail management.
- Harmonization of standards.
- Regulatory and policy research for food safety.
- Risk identification, assessment and characterization.
Criteria of Undertaking Research Projects at NIFTEM
The following criteria is 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.
In order to begin research activities at 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 were invited from in-house faculty members which were scrutinized and discussed in detail. Based on the above criteria, following projects were shortlisted for research by the in-house faculty through internal funding. The shortlisted research proposals are also being shared with outside experts in the relevant areas for the purpose of getting their inputs & making the undertaken research projects more meaningful.
| S. No. |
Title of the Research Project |
Principal Investigator |
Designation |
| 1. |
Biochar from food industry waste. |
Dr. Tripti Agarwal |
Assistant Professor |
| 2. |
Interpretation of mixed milk (buffalo and cow) coagulation process and assessment of the product quality. |
Dr. Santanu Basu |
Associate Professor |
| 3. |
Development and storage of fortified food products with cereal grasses and evaluation of their therapeutic characteristics. |
Dr. Komal Chauhan |
Assistant Professor |
| 4. |
Natural antimicrobial film for preservation of fresh produce: Starch-protein film with antimicrobial agents from nature. |
Dr. Vijendra Mishra |
Associate Professor |
| 5. |
Development of safe fruit & vegetable products retaining higher nutrients using High Pressure Processing. |
Dr. P. K. Nema |
Associate Professor |
| 6. |
Effect of micro fluidization on the quality of fruit flavoured & low fat yoghurt. |
Dr. Rupesh Chavan |
Assistant Professor |
| 7. |
Studies on quality & effect on frying on constituents of street fried foods available in and around Delhi. |
Dr. Chakkaravarthi Sarvanan |
Assistant Professor |
During the same time the institute has received a research project from an external agency, i.e. Indian Council of Medical Research (ICMR) in collaboration with NDRI, Karnal, as mentioned below:
| Project Title |
Funding Agency |
Cost of the Project |
Duration of the Project |
| Antibiotic resistance in lactobacilli of food and faecal origin: Detection of genes, influence of stress and horizontal transfer. |
ICMR, New Delhi |
Rs. 31 lakh |
3 Years |
In addition to above 22 Internally funded research projects are in pipe-line.