Contract Research Unit (CRU)

CRU at NIFTEM will foster an ecosystem of sustainable collaborative research with industries (including large and small, start-ups and non-profit organizations) and renowned academic and research institutes (nationally and internationally) that will promote “open innovation” research perspective for entrepreneurial development activities and technology related areas. We will be working at length, to fulfil the finance management and administrative support, offer IPR protection for technologies developed and transferred, know-how and organize collaborative workshops to open gateways for future sustainable R&D initiatives.

Perspective

Research projects with industry are different from projects funded by govern- ment agencies or departments. NIFTEMs research policies and processes at the center will manage research contracts and grants within a framework of extensive and well-defined federal regulations. By contrast, industry-sponsored research will be more flexible, and these contracts may need negotiations to balance the parties’ interests.

Mission

Our mission is to act as an effective Interface for translating academic research and innovation to Industry while promoting and sustaining the commercializa- tion of Science and Technology in the Institute for mutual benefit.

Objectives

Collaborations involving academic institutions and industry partners will follow certain objectives:

Complementing competencies, knowledge, and technologies to advance research and development.

Obtaining access to resources that are available only from specific partners (NIFTEM will provide laboratories and pilot plant facilities while industries will provide machinery or necessary arrangements).

Broadening the scope of the innovation process.

Exploiting existing intellectual property (IP) through the inclusion of specific competencies;

Attaining critical mass to address complex projects.

Expert Profile

Food Engineering

Product development, Bio-waste utilization, Shelf life enhancement

Fruits and Vegetable Processing, Drying technology

Product development in bakery and reformulation and bakery setup

3D Food Printing, Ohmic heating and Pulsed Electric Field applications

Design and development of sensors for food industry

Food Engineering

DPR preparation, new product development, setting up food/dairy manufacturing plant

Food Engineering

Food Science and Technology

Lipid Science and Technology, Enzymatic interesterification, Oil-based nutraceuticals, Proteins of oil meal and designer fats

Nutraceuticals/ Functional Foods/ Product Development

Food and Science Technology

Efficacy, Nutritional claims and Toxicological/Safety studies: food/beverages/nutraceuticals/food ingredients/additives. Meat, Poultry and Fish Processing and Technology: New product development and Quality evaluation

Cryogenic Grinding of Spices, Food Powder & Particle Engineering, Food Bioactives & Functionality, Oil Stability, Food Flavors

Food and Nutrition, Food Laws and Regulations, Sustainable Food Systems, Food Safety Management Systems, Food Labelling, Institutional Food Management, Therapeutic Nutrition

Drying, Heat and Mass Transfer, Food Fictionalization

Fruits & Vegetable Processing esp underutilized indigenous CRUps in India, Nutraceuticals, Industrial and domestic plant food waste as potential bioresource for value addition and extraction of bioactive compounds.

Food and Science Technology

Food and Science Technology

Interdisciplinary Sciences

Interdisciplinary Sciences

Interdisciplinary Sciences

Nanomaterials applications for food safety and quality sensors, New food processing technologies development

Food safety, MiCRUbiology of food, shelf life studies, Food biotechnology, Food fermentations

Interdisciplinary Sciences, Statistics

Biopolymer based Food Packaging, Encapsulation of bioactive compounds, Safety and quality of fats and oils, Enhancement of shelf-life of fats and oils using natural antioxidants

Chemical Contaminants of Food – quantification and reduction, Evaluation of prebiotic potential and preservation of the traditional ethnic foods, Quality analysis of Fried Foods, Conversion of traditional food into a processed product

Interdisciplinary Sciences, Computer Science

Interdisciplinary Sciences

Interdisciplinary Sciences

Agriculture and Environmental Sciences

Looking for the management of postharvest diseases using natural agents as a sustainable mean with a focus to fresh produce.

Agriculture and Environmental Sciences

Design of food processing equipment, waste recycling technologies, renewable energy applications

Food contaminants, waste utilization, environmental assessment

Postharvest horticulture (packaging and storage of fruits and vegetables) new product development, Supply chain of fresh fruits and vegetables, edible coatings

Climate change mitigation; Protected cultivation; Microgreens

Nanotechnology, Agro Bioprocessing, Packaging materials

Food Business and Management and Entrepreneurship Development

Food Business Management and Entrepreneurship Development

Food Business Management and Entrepreneurship Development

SMEs Innovation, Impact investment, Entrepreneurial Finance, Finance

Agri-Food Value Chain Development, Agri-food entrepreneurship

Entrepreneurship specially study related to SMEs, MiCRU finance

Food Business Management and Entrepreneurship Development

Marketing Management, Retail Management, Business Research Methods

Current Ongoing Research

Collaborating industry Project Team Summary Cost of the project (in Rupees)
Marico India Ltd Dr. Barjinder Pal Kaur Development of Process Technology for Extraction of Protein from Fiber from Coconut Deoiled Cake 592797
KRBL Ltd Dr. Rajni Chopra Comparitive Study on Oil Absorption in Frying and Its relationship with Weight Management and Gut Health in Mice 880000
M/s. Sunita Hydrocolloids Pvt. Ltd. (SHPL) Dr. Komal Chauhan Characterization of Tamarind Kernel Powder (SUNTAM-1H) as Thickener, Stabilizer, and Gelling Agent in Food Applications 1113035
Fermenta Biotech Ltd Dr. Komal Chauhan Fortification of Biscuits and Juices with VITADEETM Green (Vitamin D3 (Cholecalciferol))- Plant Source 661980.00
Fermenta Biotech Ltd Dr. Komal Chauhan Development of Fortified Rice Kernels(FRK) Aligned with Reference Sample 940012.00
Hindustan Unilever Ltd Dr. Barjinder Pal Kaur Identification of authenticity markers for tomato ketchup 2504480
Tata Consumer Products Ltd Dr Prarabdh C Badgujar Estimation of curcumin bioavailability and exploring its enrichment in TCPL’s Turmeric powder 3489543
Marico India Ltd Dr. Rakhi Singh Development of Process Technology for Extraction of Protein and fibre from Coconut Deoiled Cake 1004740
Baidyanath Bio Fuels Pvt. Ltd. Dr. Barjinder Pal Kaur Development of Process Technology for Extraction of Protein from Broken Rise used in Distillery by Baidyanath Bio Fuels Pvt. Ltd. 1747240
Tetra Pak India Pvt Ltd Dr. Tripti Agarwal Need for Reducing FLW (Including its role in GHG emissions) and role of evidence-based decision making 366300
Tata Consumer Products Ltd Dr. Komal Chauhan Pulse Fortification: Characterization and Bioavailability of Developed Fortified Pulse Kernels 4138543.00
Tata Consumer Products Ltd Dr. Komal Chauhan Unravelling Nutritional Variations through Metabolomic Profiling of Polished and Unpolished Pulses 2851187.00
GAIN Dr. Komal Chauhan Recipe development for decentralized production units in Bihar 3063060
Nutricircle Pvt Ltd Dr. Barjinder Pal Kaur Utilization of Plant protein for development of different food products 4344160
Harvest Plus India Dr. Komal Chauhan Study on consumer acceptability and feasibility of a biofortified School Feeding Menu 2678760
Nestle Dr. Komal Chauhan Nestle Healthy Kids Program (NHKP) 1855700

CRU Guidelines

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CRU Brochure

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