NIFTEM has established a ‘Research Cell’ to initiate, participate and strengthen the research activities in areas relevant to Food Technology, Entrepreneurship and Management. The Cell nurtures the research culture in students, scholars and faculties of NIFTEM by encouraging research in emerging and challenging areas of the food processing sector. In the process, the cell aims to empower and motivate every person associated with research activities to meet the vision and mission of the institute.

Recent Publication

Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum)

Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability

Microfluidization of fenugreek (Trigonella foenum graecum) seed protein concentrate: Effects on functional, rheological, thermal and microstructural properties

Status of beetroot processing and processed products: Thermal and emerging technologies intervention

Mass and surface modelling of green plantain banana fruit based on physical characteristics

Composition, characteristics and health promising prospects of black wheat: A review

In vitro bioaccessibility and characterisation of spent hen meat hydrolysate powder prepared by spray and freeze-drying techniques

Sedimentation rate of microfluidized sugarcane juice

Nanomaterials Enabled and Bio/Chemical Analytical Sensors for Acrylamide Detection in Thermally Processed Foods: Advances and Outlook

Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health


  • Contract Research Organization (CRO) was inaugurated on 29th June 2021

  • NIFTEM participation and technology displayed through India’s 1st Virtual Processed Food R & D Expo 2021 held on 20-22 January 2021

  • NIFTEM Industry Forum Meet held on 9th April 2021

  • NIFTEM Research Development Council (NRDC) meet held on 28th January 2021

  • NIFTEM technologies displayed on R & D portal (MOFPI) is available on link: The portal was inaugurated on 20th January 2021

Dean Research

Associate Dean Research

Research Executive
Contract Research Organization

Research Executive
Contract Research Organization

LDC, Research Cell

Other Research Staff Members

Name of research staff/fellowType of staffGuide or MentorTitle pf project/workDepartmentFunding AgencyYear of joining
Dr. Bharat BhushanPost doctoral FellowProf. Vijendra MishraChitosan-based nanoencapsulation strategy for enhanced anti-infectivity potential of Lactobacillus plantarum derived bacteriocin(s) against entero-invasive food-borne pathogens: process validation on human intestinal Caco-2 cell modelBasic and Applied SciencesPostdoctoral/ Science and Engineering Research Board (SERB-DST)2019
Dr Mamta KumariWomen ScientistsSynthesis and Evaluation of Alginate-Chitosan microcapsules for targeted delivery of Vitamin B12 producing probiotic strain in vitro and in vivo growthBasic and Applied SciencesWOS-A DST2018
Dr. Shruti ShuklaWomen ScientistsRemovable Nano-Diagnostic Devices for Food and Clinical SamplesFood Science and TechnologyDepartment of Biotechnology (DBT), India2019
Dr. Ankita ChakotiyaSRFEvaluation of Natural conpounds against biolfilm forming food borne pathogensBasic And Applied SciencesExternal funding- SERB2018
Shivaprasad DPSRFEvaluation of Natural compounds against biolfilm forming food borne pathogensBAS 2018
Nidhi KaushikSRFStudies on Physico-Chemical and Nutritional Characteristics of underutilized millets(Kodo and Kutki) and development of Value added productsBasic and Applied ScienceMinistry of Tribal Affairs, Govt of Madhya Pradesh2018
Sheetal DeviSRF ( Senior Fellow In Food Safety And Applied Nutrition)NetSCoFAN (Network for scientific cooperation for Food Safety and Applied Nutrition)Food Science and TechnologyFSSAI ( Food Safety And Standards Authority Of India)2020
Surbhi TripathiJRF (Junior Fellow In Food Safety And Applied Nutrition)NetSCoFAN (Network for Scientific Cooperation For Food Safety and Applied Nutrition)Food Science and TechnologyFSSAI ( Food Safety And Standards Authority Of India)2020
Alka KumariJRFS. ChakkaravarthiDevelopment of protocol for reduction of acrylamide leaves in selected potato based snack foods.Basic and Applied SciencesMinistry of Food Processing Industries2019
Raman KumarJRFPreparation, characterization and evaluation of encapsulated eggplant peel extract in Edible OilBasic and Applied SciencesMinistry of Food Processing Industries2020
Yogesh KumarJRFEffect of Thermal Processing on Proximate Composition and antioxidant activity Indian edible seaweeds Sargassum wightii and development of nutraceuticals and functional food from itFood Science and TechnologyMinistry of Food Processing Industries2019
Manjeet Kumar SinghJRF (externally funded project)“Studies On Physico-Chemical And Nutritional Characteristics Of Underutilized Millets (Kodo And Kutki) And Development Of Value Added Products”Basic and Applied ScienceTribal Affairs Government Of Madhya Pradesh2018
Swarnima DeyJRFStudies on physicochemical and nutritional characteristics of under utilised millets (Kodo and Kutki) and development of value added products.Food Science and TechnologyMinistry of Tribal Affairs, Madhya Pradesh2018

NIFTEM’s priority areas of research

Food Processing Technologies

Novel Food Processing Technologies

Nutraceutical and Health Foods

Nano-science in food preservation and food quality

Development of value-added food products

Role of microorganisms in food chain in transfer of antibiotic resistance

Study of microbiological status of food in different parts of the country (to be developed as network project)

Food structure and functionality

Basic bioscience underpinning health

Food waste and By-products utilization

Food contamination/toxicity, Food safety and traceability

Food Biotechnology

Design, modeling and simulation of food processes

Food supply chain and retail management

Post-harvest technology

Environmental aspects related to food

Harmonization of standards

Regulatory and policy research for food safety

Risk identification, assessment and characterization

Criteria for projects

The following criteria are adopted in the selection of Projects for research:

Innovative in nature

Usefulness to the present problems being faced by the food industry

Able to do some public good

Type of project (NIFTEM internal funded)

Seed money projects for Faculty

In order to facilitate research activities and motivate the faculty of NIFTEM, it was decided to provide the internal funding to research projects so that in-house faculty members could start research immediately. In pursuance of this decision, proposals are invited every year from in-house faculty members which are further scrutinized and discussed in detail. Based on above criteria the projects are being short-listed and shared with outside experts in the relevant areas for the purpose of getting their inputs and making the undertaken research projects more meaningful.

Innovation Fund Schemes for Students

The NIFS funding scheme aims to encourage the innovative research and development ideas of NIFTEM students (B.Tech/M.Tech/MBA) in the food processing and allied areas. The work should result into proof-of-concepts, design of equipment, etc, thus having high societal and commercial impact and thereby helping in the growth of food processing industry. Some of the best and successful NIFS project may also get chance to support for IPR as per rules. The project funding (food processing and allied areas only) is up to Rs. 15 Lakhs (or) as per the approval of the competent authority. The project is valid to up to 2 years (maximum).

Research Facilities at NIFTEM

Central Instrumentation Lab

Departmental Labs

Pilot Plants

Centre for Food Research and Analysis (NABL certified)