India is the world's second largest food grain, fruit and vegetable producer,[2] and the institute is engaged in research in the production and handling of grains, pulses, oilseed, along with spices, fruits, vegetables, meat, fish, and poultry.
Maharaja Jayachamaraja Wadiyar donated Cheluvambavilas Palace and its vast campus to house the institute, where it is headquartered. It also has its resource centres at Hyderabad, Lucknow, and Mumbai, rendering technical assistance to numerous entrepreneurs.[citation needed]
The institute has developed over 300 products, processes, and equipment designs, and most of these technologies have been released to over 4000 licensees for commercial application.[citation needed] . The institute develops technologies to increase efficiency and reduce post-harvest losses, add convenience, increase export, find new sources of food products, integrate human resources in food industries, reduce costs, and modernise.[4] It holds several patents and has published findings in reputed journals.
A view of Cheluvambavilas Palace on a winter morning fog
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts.
Agronomy is the science and technology of producing and using plants by agriculture for food, fuel, fiber, chemicals, recreation, or land conservation. Agronomy has come to include research of plant genetics, plant physiology, meteorology, and soil science. It is the application of a combination of sciences such as biology, chemistry, economics, ecology, earth science, and genetics. Professionals of agronomy are termed agronomists.
Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
The National Institute for Interdisciplinary Science and Technology is a constituent laboratory of CSIR, India, engaged in research and development activities in the field of agroprocessing and technology, microbial processes and technology, chemical sciences and technology, material sciences and technology and process engineering and environmental technology. Around approximately 80 scientists and 300 research fellows are working in various scientific disciplines in this institute. The programmes have a blend of basic research, technology development and commercialization; have specific thrusts on frontier areas of research, National Mission Projects, regional resource-based activities and R & D - Industry - Academia linkages. The laboratory has excellent collaborative programmes with major National & International agencies too. the present director of the institute is Dr.C. Anandharamakrishnan.
The University of Veterinary and Animal Sciences, or UVAS originally known as Lahore Veterinary College, is a public university located in Lahore, Punjab, Pakistan.
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut apples using lemon juice or other acidulated water.
The Department of Biotechnology (DBT) is an Indian government department, under the Ministry of Science and Technology responsible for administrating development and commercialisation in the field of modern biology and biotechnology in India. It was set up in 1986.
The Defence Food Research Laboratory (DFRL) is an Indian defence laboratory of the Defence Research and Development Organisation (DRDO). Located in Mysore, Karnataka, it conducts research and development of technologies and products in the area of food science and technology to cater the varied food challenges for the Indian Armed Forces. DFRL is organised under the Life Sciences Directorate of DRDO. The present director of DFRL is Dr. A D Semwal.
Khem Shahani (1923–2001) was an Indian microbiologist who conducted pioneer research on probiotics.
Nagendra Kumar Singh is an Indian agricultural scientist. He is presently a National Professor Dr. B.P. Pal Chair and JC Bose National Fellow at ICAR-National Institute for Plant Biotechnology, Indian Agricultural Research Institute, New Delhi. He was born in a small village Rajapur in the Mau District of Uttar Pradesh, India. He is known for his research in the area of plant genomics, genetics, molecular breeding and biotechnology, particularly for his contribution in the decoding of rice, tomato, wheat, pigeon pea, jute and mango genomes and understanding of wheat seed storage proteins and their effect on wheat quality. He has made significant advances in comparative analysis of rice and wheat genomes and mapping of genes for yield, salt tolerance and basmati quality traits in rice. He is one of the highest cited agricultural scientists from India for the last five years.
K. T. Achaya was an oil chemist, food scientist, nutritionist and food historian.
The Department of Agrobiotechnology (IFA-Tulln) is one of the 15 departments of the University of Natural Resources and Life Sciences, Vienna (BOKU) operated in cooperation with the Vienna University of Technology and the University of Veterinary Medicine Vienna at the Campus Tulln Technopol.
The Food Safety and Standards Authority of India (FSSAI) is a statutory body under the administration of the Ministry of Health and Family Welfare, Government of India. It regulates the manufacture, storage, distribution, sale, and import of food articles, while also establishing standards to ensure food safety. The FSSAI was established by the Food Safety and Standards Act, 2006, which consolidated all former acts and orders related to food safety that were previously handled by various ministries and departments.
National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T), formerly Indian Institute of Food Processing Technology (IIFPT), is an academic institution with Institute of National Importance (INI) status, functioning under the Ministry of Food Processing Industries (MoFPI), Government of India located at Thanjavur, Tamil Nadu. The institute offers academic and research programmes in the field of food processing technology. The institute has National Accreditation Board for Testing and Calibration Laboratories (NABL) accredited food quality testing laboratory which is also notified Food Safety and Standards Authority of India (FSSAI) Referral Food Laboratory. Food product development laboratory, food microbiology laboratory, post harvest pest management laboratory, food processing incubation center, Central Instrumentation Laboratory and food engineering laboratories are in its main campus at Thanjavur. NIFTEM-T is operating liaison offices at Guwahati, Assam and Bathinda, Punjab. These liaison offices have facilities to give skill development trainings, incubation and consultancy services to the farmers, entrepreneurs and students in the field of value addition of agricultural produce and food processing technologies.
Vishweshwaraiah Prakash is an Indian structural biologist, food technologist and a former director-general designate of the Council of Scientific and Industrial Research (CSIR). He is a former director of the Central Food Technological Research Institute (CFTRI), Mysore and was involved with the International Union of Food Science and Technology as the chairman of its International Academy during 2008-10. He received the Shanti Swarup Bhatnagar Prize, the highest Indian award in the science and technology category in 1996. The Government of India awarded him the fourth highest civilian honour of the Padma Shri in 2004,
Joseph H. Hulse (1923–2013) was a Canadian biochemist, food technologist, writer, and the president of the International Union of Food Science and Technology. He chaired the Committee of the Canadian chapter of the Freedom From Hunger, presided over the Canadian Institute of Food Science and Technology and was the assistant director of nutrition at the Food and Agriculture Organization, besides serving as the vice president of the International Development Research Centre (IDRC). He was the author of several texts and monographs on nutrition and allied sciences, including a 991-page treatise, Sorghum and the Millets: Their Composition and Nutritive Value. The Government of India awarded him the fourth highest civilian honour of the Padma Shri, in 2008, for his contributions to Science and for his humanitarian activities in India.
Kalappa Muniyappa is an Indian molecular biologist and geneticist, known for his researches on the chromatization of DNA and gene targeting. He is a professor and chairman of the department of biochemistry of the Indian Institute of Science and an elected fellow of the Indian National Science Academy, Indian Academy of Sciences and the National Academy of Sciences, India. The Council of Scientific and Industrial Research, the apex agency of the Government of India for scientific research, awarded him the Shanti Swarup Bhatnagar Prize for Science and Technology, one of the highest Indian science awards, in 1995, for his contributions to biological sciences.
Ram Rajasekharan is an Indian plant biologist, food technologist and a former director of the Central Food Technological Research Institute (CFTRI), a constituent laboratory of the Council of Scientific and Industrial Research. Known for his studies on plant lipid metabolism, Rajasekharan is a former professor of eminence at the Indian Institute of Science and an elected fellow of all the three major Indian science academies namely Indian Academy of Sciences, National Academy of Sciences, India and Indian National Science Academy as well as the National Academy of Agricultural Sciences. The Department of Biotechnology of the Government of India awarded him the National Bioscience Award for Career Development, one of the highest Indian science awards, for his contributions to biosciences in 2001.
Balaji Prakash is an Indian structural biologist, biochemist and the Associate Dean of Sciences & Professor, Biological and Life Sciences, at the School of Arts and Sciences, Ahmedabad University, since July 2020. Prior to this he served as senior principal scientist and the head of the department of molecular nutrition of the Central Food Technological Research Institute. Known for elucidating the structure of a unique GTP-binding protein, Prakash is an elected fellow of the National Academy of Sciences, India and was a senior research fellow of The Wellcome Trust, UK. The Department of Biotechnology of the Government of India awarded him the National Bioscience Award for Career Development, one of the highest Indian science awards, for his contributions to biosciences, in 2009.
Ramesh Chandra Ray is an agriculture and food microbiologist, author, and editor. He is the former Principal Scientist (Microbiology), and Head of the Regional Centre at Indian Council of Agricultural Research ICAR - Central Tuber Crops Research Institute in Bhubaneswar, India.
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