Contract Research Organization (CRO)
CRO 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.
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.
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.
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.
Food Process Engineering, Cereal processing, Heat processing (Drying and Roasting), Germination, Modification of Starch
Food Science and 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
Fruits & Vegetable Processing esp underutilized indigenous crops in India, Nutraceuticals, Industrial and domestic plant food waste as potential bioresource for value addition and extraction of bioactive compounds.
Basic and Applied Science
Nanomaterials applications for food safety and quality sensors, New food processing technologies development
Food safety, Microbiology of food, shelf life studies, Food biotechnology, Food fermentations
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
Agriculture and Environmental Sciences
Looking for the management of postharvest diseases using natural agents as a sustainable mean with a focus to fresh produce.
Design of food processing equipment, waste recycling technologies, renewable energy applications
Postharvest horticulture (packaging and storage of fruits and vegetables) new product development, Supply chain of fresh fruits and vegetables, edible coatings
Food Business and Management and Entrepreneurship Development
|Cost of the project (in Lacs)
|M/s Chimique India Limited
|Dr. Vijay Singh Sharanagat
|Characterization of functional properties of various protein samples
|M/s Indicrop Valley Pvt. Ltd.
|Dr. Prarabdh Badgujar
|Development of hemp seed-based protein supplement & nutri-bar: recipe formulation, storage studies, in- vitro bioaccessibility, and safety assessment)
|M/s Leaf Era Agro Foods Pvt. Ltd.
|Dr. Prarabdh C. Badgujar
|Development of Ayurvedic ingredients based novel nutraceuticals and their shelf life and safety evaluation
|M/s Nutricircle Pvt. Ltd.
|Dr. Barjinder Pal
Dr. Rakhi Singh Dr. S.
|Utilization of protein powders for product development
|Nourishyum Agro Industries Pvt. Ltd
Dr. Barjinder Pal Kaur
Dr. Ankur Ojha
Dr. Rakhi Singh
|Healthy Snacks Development
Completed Research Projects
|Cost of the project (in Lacs)
|M/s AEON Power Pvt. Limited
|Dr. Neetu Kumra Taneja and Dr. Komal Chauhan
|PROWASH Protective Food Project
|M/s Interlink Foods Private Limited
|Dr. Komal Chauhan, Dr. Anupama Singh, Mr. Onkar Babar
|To develop Ready-to-eat millet and non-millet based food products for Aaganwardi Beneficiaries and upgradation of food processing units