About the Department
Food engineering department is a group of engineers with Chemical, Mechanical, Food and Environmental
Engineering background. The core activity of our group revolves around Process Engineering, Scale-up,
Design and Development of Food Processing Machinery. Product development activity is a recent addition
that got impetus with people with food engineering/technology background joining the group. The engineering
group has made significant contribution in the area of machinery development since CFTRI's inception. During
2014, an independent Design Fabrication Unit has been formed with a focus on development of Food Processing Machinery.
In the past three decades, the group has developed expertise in several research areas including design and development of engineered nano food particles, super critical fluid extraction, membrane processing both for aqueous and non-aqueous applications, molecular distillation, extrusion, aqueous two phase extraction, reverse micellar extraction, osmotic dehydration, and drying involving additional fields such as IR, microwave and RF radiation, etc. for various food processing applications. Some of our mechanical engineers are intensively involved in the design and development of equipment for food processing including Indian traditional foods. The current R&D activities of the department are listed in the subsequent section.
The main objectives of the food engineering department are: