RESEARCH CELL
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
Events
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: http://fte.niftem.ac.in/. The portal was inaugurated on 20th January 2021
Other Research Staff Members
| Name of research staff/fellow | Type of staff | Guide or Mentor | Title pf project/work | Department | Funding Agency | Year of joining |
| Dr. Bharat Bhushan | Post doctoral Fellow | Prof. Vijendra Mishra | Chitosan-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 model | Basic and Applied Sciences | Postdoctoral/ Science and Engineering Research Board (SERB-DST) | 2019 |
| Dr Mamta Kumari | Women Scientists | Synthesis and Evaluation of Alginate-Chitosan microcapsules for targeted delivery of Vitamin B12 producing probiotic strain in vitro and in vivo growth | Basic and Applied Sciences | WOS-A DST | 2018 | |
| Dr. Shruti Shukla | Women Scientists | Removable Nano-Diagnostic Devices for Food and Clinical Samples | Food Science and Technology | Department of Biotechnology (DBT), India | 2019 | |
| Dr. Ankita Chakotiya | SRF | Evaluation of Natural conpounds against biolfilm forming food borne pathogens | Basic And Applied Sciences | External funding- SERB | 2018 | |
| Shivaprasad DP | SRF | Evaluation of Natural compounds against biolfilm forming food borne pathogens | BAS | 2018 | ||
| Nidhi Kaushik | SRF | Studies on Physico-Chemical and Nutritional Characteristics of underutilized millets(Kodo and Kutki) and development of Value added products | Basic and Applied Science | Ministry of Tribal Affairs, Govt of Madhya Pradesh | 2018 | |
| Sheetal Devi | SRF ( Senior Fellow In Food Safety And Applied Nutrition) | NetSCoFAN (Network for scientific cooperation for Food Safety and Applied Nutrition) | Food Science and Technology | FSSAI ( Food Safety And Standards Authority Of India) | 2020 | |
| Surbhi Tripathi | JRF (Junior Fellow In Food Safety And Applied Nutrition) | NetSCoFAN (Network for Scientific Cooperation For Food Safety and Applied Nutrition) | Food Science and Technology | FSSAI ( Food Safety And Standards Authority Of India) | 2020 | |
| Alka Kumari | JRF | S. Chakkaravarthi | Development of protocol for reduction of acrylamide leaves in selected potato based snack foods. | Basic and Applied Sciences | Ministry of Food Processing Industries | 2019 |
| Raman Kumar | JRF | Preparation, characterization and evaluation of encapsulated eggplant peel extract in Edible Oil | Basic and Applied Sciences | Ministry of Food Processing Industries | 2020 | |
| Yogesh Kumar | JRF | Effect of Thermal Processing on Proximate Composition and antioxidant activity Indian edible seaweeds Sargassum wightii and development of nutraceuticals and functional food from it | Food Science and Technology | Ministry of Food Processing Industries | 2019 | |
| Manjeet Kumar Singh | JRF (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 Science | Tribal Affairs Government Of Madhya Pradesh | 2018 | |
| Swarnima Dey | JRF | Studies on physicochemical and nutritional characteristics of under utilised millets (Kodo and Kutki) and development of value added products. | Food Science and Technology | Ministry of Tribal Affairs, Madhya Pradesh | 2018 |
NIFTEM’s priority areas of research
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
Centre for Food Research and Analysis (NABL certified)
