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
Processing treatment of atmospheric- and vacuum-cold plasma improved physical properties, glucose diffusion and fermentability of dietary fibers extracted from de-oiled rice and corn bran. Doi: https://doi.org/10.1016/j.bcdf.2022.100326
Development of a predictive model for determination of urea in milk using silver nanoparticles and UV–Vis spectroscopy. Doi: https://doi.org/10.1016/j.lwt.2022.113893
Pomegranate peel extract – A natural bioactive addition to novel active edible packaging. Doi: https://doi.org/10.1016/j.foodres.2022.111378
Enzyme-free colorimetric nanosensor for the rapid detection of lactic acid in food quality analysis. Doi: https://doi.org/10.1016/j.jafr.2022.100268
Curcumin functionalized TiO2 modified bentonite clay nanostructure for colorimetric Aflatoxin B1 detection in peanut and corn. Doi: https://doi.org/10.1016/j.sbsr.2022.100480
Physicochemical, nutritional, and sensory characteristics of gluten-free muffins prepared from finger millet, germinated black soybean, and kenaf leaves composite flour. Doi: https://doi.org/10.1111/jfpp.16967
DPP-4 inhibition mediated antidiabetic potential of phytoconstituents of an aqueous fruit extract of Withania coagulans (Stocks) Dunal: in-silico, in-vitro and in-vivo assessments. Doi: https://doi.org/10.1080/07391102.2022.2103029
A CB-SEM Approach to Modelling Agri-preneurship Development Prospects in Haryana, India. Doi: https://doi.org/10.1177/09722629221106255
Characterization of kinnow (citrus reticulate) peel and its effect on the quality of muffin. Doi: https://doi.org/10.1111/jfpp.16716
Nutritional, polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications: A review. Doi: https://doi.org/10.1016/j.fbio.2021.101382
Comparative analysis of conventional and greener extraction methods and method validation for analyzing PAHs in cooked chicken and roasted coffee. Doi: https://doi.org/10.1016/j.foodchem.2021.130440
TiO2 nanoparticles reagent based nonenzymatic label-free optical sensor for the rapid detection of L-lactate in apple juice. Doi: https://doi.org/10.1016/j.snr.2021.100067
Microbiome of Pukzing Cave in India shows high antimicrobial activity against plant and animal pathogens. Doi: https://doi.org/10.1016/j.ygeno.2021.10.004
Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains. Doi: https://doi.org/10.1016/j.lwt.2021.111960
Bio-sourced polymers as alternatives to conventional food packaging materials: A review. Doi: https://doi.org/10.1016/j.tifs.2021.06.026
Influence of pyrolysis temperature on biochar properties and Cr(VI) adsorption from water with groundnut shell biochars: Mechanistic approach. Doi: https://doi.org/10.1016/j.envres.2022.114243
Effect of growing environments on the minerals and proximate composition of urdbeans (Vigna mungo L. Hepper). Doi: https://doi.org/10.1016/j.jfca.2022.104746
Microfluidization of liquid egg yolk: Modelling of rheological characteristics and interpretation of flow behavior under a pipe flow. Doi: https://doi.org/10.1016/j.ifset.2022.103119
Formulation and characterization of nano-curcumin fortified milk cream powder through microfluidization and spray drying. Doi: https://doi.org/10.1016/j.foodres.2022.111705
Bioactive peptides from meat: Current status on production, biological activity, safety, and regulatory framework. Doi: https://doi.org/10.1016/j.chemosphere.2022.135650
Nanofortification of vitamin B-complex in food matrix: Need, regulations, and prospects. Doi: https://doi.org/10.1016/j.fochms.2022.100100
Persistent organic pollutants in foods, their interplay with gut microbiota and resultant toxicity. Doi: https://doi.org/10.1016/j.scitotenv.2022.155084
Sweet lime (Citrus limetta) peel waste drying approaches and effect on quality attributes, phytochemical and functional properties. Doi: https://doi.org/10.1016/j.fbio.2022.101789
Magnetic Halloysite Nanotube/α-Amylase Based Nanobiocatalytic Transformation of Food Processing Waste into an Active Fermentation Ingredient. Doi: https://doi.org/10.1021/acssuschemeng.2c01547
Development of phase change material assisted evacuated tube solar dryer: Investigation of thermal profile, drying characteristics, and functional properties of pumpkin slices. Doi: https://doi.org/10.1016/j.ifset.2022.103109
Statistical approach to investigate the effect of vibro-fluidized bed drying on bioactive compounds of muskmelon (Cucumis melo) seeds. Doi: https://doi.org/10.1111/jfpp.16331
Mathematical modeling and simulation of refractance window drying of mango pulp for moisture, temperature, and heat flux distribution. Doi: https://doi.org/10.1111/jfpe.14090
Polycyclic aromatic hydrocarbons (PAHs) exposure through cooking environment and assessment strategies for human health implications. Doi: https://doi.org/10.1080/10807039.2022.2081836
Integrated approach towards acrylamide reduction in potato-based snacks: A critical review. Doi: https://doi.org/10.1016/j.foodres.2022.111172
Storage stability of microfluidized sugarcane juice and associated kinetics. Doi: https://doi.org/10.1111/jfpp.16561
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
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 (Click here to file application)
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 (Click here to file application)
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).
