ಸಾಂಪ್ರದಾಯಿಕ ಆಹಾರಗಳು ಮತ್ತು ಸಂವೇದಕ ವಿಜ್ಞಾನ

 

पारंपरिक खाद्य एवं ऐन्द्गिय विज्ञान

 

DEPT. OF TRADITIONAL FOODS & SENSORY SCIENCE

 

  + 91- 821-2515842        tfss@cftri.res.in         Staff Email

 

 
Welcome to Department of Traditional Foods & Sensory Science

 

About the Department

Traditional foods have been evolved over thousands of years and are still in great demand. These foods form part of major foods that are ate day-in and day-out by the people of our country. In view of the huge improvement in the standard of living, increase in population, literacy and development of tourism in the country, there is a sea-change in the preparation and consumption of traditional foods with great demand for multi-cuisine break-fast snack foods, lunches and dinners. Particularly, this has led to the development and growth of food industries. The traditional foods and eat-out habits in hotels & restaurants, necessitated for increase in convenience foods, large-scale cooking, etc. These have seriously posed challenges for large scale production, quality control, preservation, distribution and marketing of prepared / processed foods. In this direction, CFTRI has continuously pursued with its R & D activities since its inception – 1950. This Institute has well-equipped Food Processing Labs., very well modernized Pilot Plant Facilities and Sensory Science Laboratories established in accordance with International Standards. The sensory analysis of foods is an indispensable tool to develop process protocols and product testing for varied consumer attitudes & perceptions. The Research Group in this area also focuses on Progressive and Dynamic Sensory Research on Foods which include Development of Methods, Protocols, Experimental Design, Optimization, Product Positioning, Strategic Planning and Consumer-oriented Research.
The major Objectives of the Department are:

  • To provide & develop suitable processes and technologies for traditional / convenience food products to meet to the demands of the burgeoning population
  • To make available the know-how, processes and technologies to conserve fat usage in foods and help in enlarging the edible vegetable oil pool
  • To extend the unique facility of sensory analysis and expertise for food industries & academia
  • To focus on the food product or process development aimed at consumer-oriented research.

Some of the R&D programmes being carried out are :

  • Ready-to-eat food products, breakfast foods, snack foods and convenience foods
  • Low fat/ low calorie and low sugar confections and sweets
  • Preparation of health foods and traditional foods having nutraceuticals
  • Kinetics/ stability aspects of fats/ oils during traditional and vacuum frying conditions and application of natural antioxidants
  • Trans-fat free foods
  • Enzyme treatments for enhancing the extractability of oils from seeds and utilisation of oilseed cakes in traditional foods
  • Traditional foods with new sources of oils and fats
  • Recovery of by-products of vegetable oil processing industry and their application in traditional/ convenience foods
  • Bio-active components and their health benefits
  • Health foods from non-traditional fats
  • Frying fats and healthy food preparation
  • Foods for sports personnel / athletes
  • Functional foods
  • Short term courses on foods, sensory analysis
  • Psychometric Studies including threshold, sensory product profiling, product comparisons, product/process optimization, instrumental analysis and shelf life prediction

The TFSS Department undertakes Sponsored Research / Consultancy / Ad-hoc Research Projects, Periodic Training Programmes in order to meet to the above requirements and to alleviate the problems faced by food & edible vegetable oil industries.

 


 Address

Department of T F S S, CFTRI Campus,
Mysuru - 570 020

 Email

tfss@cftri.res.in

 Phone

+ 91- 821-2515842