Contract Research Organization
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 organise collaborative workshops to open gateways for future sustainable R&D initiatives.
Research projects with industry are different from projects funded by government agencies or departments. NIFTEMs research policies and processes at centre 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 the academic research and innovation to Industry while promoting and sustaining commercialization of Science and Technology in the Institute for mutual benefits.
Collaborations involving academic institutions and industry partners will follow certain objectives:
Complementing competences, 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 inclusion of specific competences;
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
Dairy (Cheese and cheese based products), Whey based products, Fermented Dairy products, Functional foods, Indigenous dairy Products, New product development
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
Food Systems and its’ impact on Public Health, Food Packaging (grafted/biodegradable/edible), Extraction of Bioactive Compounds, Development of Innovative Analytical Methods
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
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
Looking for the management of postharvest diseases using natural agents as a sustainable mean with a focus to fresh produce.
Food Business and Management and Entrepreneurship Development
Food economics, Trade finance, Environmental finance, Business plan, Supply chain finance, Value chain finance
|Collaborating industry||Project Team||Summary||Cost of the project (in Lacs)||Year|
|Mr. Vijay Talreja
Mr. Ravi Ahuja
Mr. Inder Chellani
|Dr. S. Thangalakshmi
Dr. Barjinder Pal Kaur
Dr. Ankur Ojha
Dr. Rakhi Singh
|Healthy Snacks Development||10.10||2023|
|Leaf Era Agro Foods Pvt. Ltd||Dr. Prarabdh C. Badgujar||Development of Ayurvedic ingredients based novel nutraceuticals and their shelf life and safety evaluation||2.65||2021|
|Indicrop Valley Pvt. Ltd.||Dr. Prarabdh C. Badgujar||Development of hemp seed-based protein supplement & Nutri-bar: recipe formulation, storage studies, in vitro bioaccessibility, and safety assessment||7.80||2021|
|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||17.18||2020|
|Aeon Power Pvt. Ltd. (APPI), Ghaziabad (UP)||Dr. Komal Chauhan/Dr. Neetu Taneja||To evaluate the efficacy of sanitizing product with intended applications in cleaning of various fruits and vegetables, kitchen surfaces, sink & utensils, hand cleaning and similar other applications||2.90||2020|