ಸಾಂಪ್ರದಾಯಿಕ ಆಹಾರಗಳು ಮತ್ತು ಸಂವೇದಕ ವಿಜ್ಞಾನ
पारंपरिक खाद्य एवं ऐन्द्गिय विज्ञान
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:
Some of the R&D programmes being carried out are :
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.