Workshop marks World Food Day at CFTRI Mysuru

Central Food Technological Research Institute (CSIR-CFTRI) organized a one-day workshop on ‘Advances in Wheat and Flour Quality Analysis: Techniques and Applications’ on the occasion of World Food Day.

The workshop, held on Thursday, aimed to highlight the latest developments in analytical tools and techniques for assessing wheat and flour quality and to close the gap between research and industrial application.

In the statement, it was stated that the event was organized by Anchrom Enterprises India Pvt. It was stated that it was organized together with Ltd. and CHOPIN Technologies, France, brought together scientists, technologists and industry professionals to discuss the importance of modern evaluation methods in improving flour quality, process efficiency and product performance.

Suresh D. Sakhare, senior principal scientist and head of Flour Milling, Baking and Confectionery Technology (FMBCT) Division, emphasized the importance of adopting advanced analytical approaches to improve communication between millers and bakers.

CFTRI Director Giridhar Parvatam inaugurated the event and emphasized the importance of applying modern scientific tools to ensure the quality, consistency and nutritional value of wheat-based products. He emphasized the importance of such collaborative platforms in promoting knowledge exchange between academia and industry.

Technical sessions were led by experts from France who demonstrated the application of modern analytical tools for the assessment of dough rheology, starch damage and swelling behavior.

Participants also visited FMBCT laboratories and witnessed CFTRI’s state-of-the-art facilities for flour milling, dough rheology studies and analytical evaluations. The statement stated that leading industry professionals from Britannia Industries, Tata Consumer Products and Novozymes, as well as researchers, academics and students, attended the workshop.