CSIR - CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE
COUNCIL OF SCIENTIFIC & INDUSTRIAL RESEARCH
MINISTRY OF SCIENCE & TECHNOLOGY, GOVT. OF INDIA,
MYSURU - 570020
Wheat Science and Technology, Pasta, Bakery and Traditional Products, Gluten Free Products, Food Biochemistry More Details >>
Development of nutritious bakery and traditional products using novel ingredients and their validation. More Details >>
1. Wheat milling and baking 2. Wheat based product development 3. Fortification of flours and wheat based pro More Details >>
Food and Soft-Materials, Bio - Inspired Nano Materials. More Details >>
Wheat science & technologyBakery products More Details >>
Wheat Milling Technology, Flour Fortification, Grain Fractionation, Wheat Dough Rheology, Development of Specia More Details >>
(1) Fruits and Vegetables Preservation (2) New Product Development (3) Waste Utilisation More Details >>
Food Industry oriented new product development (NPD) in fruits and vegetables like spray dried powders, sauces, dips, seasonings, snacks (vacuum fried wafers etc.), instant m More Details >>
1. Novel Processing and preservation technologies for fruits and vegetables 2. Post harvest storage and management More Details >>
Postharvest and Processing of underutilized fruits and vegetables, Nutritional evaluation of fresh and process More Details >>
PhD in Food Science and Nutrition More Details >>
Main Area of Specialisation: Biochemistry/Food Chemistry More Details >>
FITTER (TECHNICAL) More Details >>
Processing and value addition to cereals and grains More Details >>
Diversified Food Product (Liquid, Semi-Solid, Dried Segment/Slice and powder) standardization. More Details >>
Food Science and Nutrition, Consumer Research, Sensory Marketing, Food Psychology, Mental Health at work place, Emotional Intelligence. More Details >>
Traditional Foods/fried foods/ frying oil More Details >>
Food Science and Nutrition More Details >>
Functional food carbohydrates; Anti-cancer signaling pathways; Lectins & Glycobiology More Details >>
Protein Chemistry More Details >>
Food processing using radiation technologies, Sensory Science, Beverage development, Product commercialization More Details >>
Biotechnology, Microbiology Food science More Details >>
Synthetic organic chemistry, food chemistry, Flavors and acylglycerols More Details >>
Prebiotic Chemistry, Metal Organic Frameworks , Organic synthesis using catalysis, Nano materials, NMR & NIR Spectroscopy and its applications to Food Science problems More Details >>
Nutritional Biochemistry, Carotenoids, Polyphenols, Nanotechnology and Eye health More Details >>
Chemistry More Details >>
Methods development in solution and solid state NMR and their applications to the food chemistry world. More Details >>
Spice constituents and bio-active compounds More Details >>
Food Chemistry, Spice bioactive and sustainability, Synthetic Organic Chemistry, Peptide and Medicinal Chemistry More Details >>
Microbial Biotechchology and Fermentation More Details >>
Seafood chemistry and biochemistry, Novel and value-added product development, Meat quality and safety studies, Food processing wastes valorization, Marine nutraceuticals and More Details >>
