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PERREPORT2014-15.Pdf ORGANISATION CHART OF CSIR-CFTRI DIRECTOR GENERAL CSIR RESEARCH DIRECTOR MANAGEMENT COUNCIL CSIR-CFTRI COUNCIL R & D SUPPORT DEPARTMENTS DEPARTMENTS • Biochemistry & Nutrition • • • Grain Science Technology Technology Transfer & Business Engineering & Mechanical • Flour Milling, Baking & • Human Resource Development Maintenance Confectionery Technology • • Development Planning, Monitoring & Construction & Civil • Food Engineering • Lipid Science Coordination Maintenance • Food Packaging Technology • • • Meat & Marine Sciences Information & Publicity Animal Housing Facility • Food Protectants & • • • Molecular Nutrition Food Science & Technology Design & Fabrication Unit Infestation Control • • Plant Cell Biotechnology Information Services Health Centre • Food Safety & Analytical • • • Protein Chemistry & Central Instruments Facility Agri - Horticulture Quality Control Laboratory • Technology & Services Resource Centres : • Fruits & Vegetables • • Traditional Foods & Sensory Computer Centre Mumbai, Hyderabad, Technology Science Lucknow • Spices & Flavour Sciences ADMINISTRATION FINANCE STORES GENERAL ADMINISTRATION & & & PURCHASE ESTABLISHMENT ACCOUNTS CSIR-CFTRI PERFORMANCE REPORT 2014-15 CSIR-Central Food Technological Research Institute (A constituent laboratory of Council of Scientific & Industrial Research) Mysuru - 570 020, India Published by : Director CSIR-Central Food Technological Research Institute Mysuru, India Compilation, Editing & Production : Dr. Vijayendra SVN Mr. Sathyendra Rao BV Dr. Ajay W Tumaney Dr. Umesh Hebbar H Dr. P.K. Gupta Smt. Anita CS Smt. Kusuma K Mr. Manilal P C O N T E N T S From Director’s Desk . i Achievements in Brief 2 Progress under R&D Projects 29 • Value Addition to Agricultural Resources • Health Foods & Nutraceuticals • Innovative Food Processing • Long Term Strategic Research Progress under XII Plan Projects 73 List of Staff as on 31.3.2015 91 Newly Recruited Staff 98 Management Council / Research Council 98 i From Director’s Desk . It is another proud moment for me to present the outcome of our Institute’s research programs for the period 2014-15. Our achievements were no doubt possible due to the collective efforts of the entire R&D community of the Institute, ably supported by our non-scientific staff. A vibrant and creative CSIR-CFTRI has been achieved by the steadfast and passionate involvement of Team CFTRI. Our XII Five Year plan projects - AGROPATHY, WELFO, LIPIC and NUTRI-ARM, are geared up with their deliverables. These projects have been very successful as measured by the yardstick of publications in high impact, peer reviewed journals and by the innovative technology outcomes. Being a premier food research laboratory in the country, CSIR-CFTRI has attracted many institutions to partner with it in furthering the R&D in the area of Food Science and Technology. This year saw the collaborations with Karnataka Govt. for establishing a Nutra-Phyto Incubation Centre and Common Instrumentation facility (NPIC-CIF) on campus; a MoU with PCPCL, a farmer’s cooperative in Palakkad, for marketing Coconut Neera in PET bottles. We have also signed a MoU with the Food Safety Commisionerate of Kerala, to help them upgrade the analytical laboratory and strengthen food safety in their state. Human resource development department has seen a rising increase in the number of students joining our M.Sc. (Food Technology), Certificate course in Milling Technology and Integrated M.Sc.-Ph.D programme (Nutrition Biology). The Ph.D programs under AcSIR and Mysore University are monitored for high quality and best standards. CSIR- CFTRI also signed a MoU with the Indian Institute of Crop Processing Technology (IICPT), Thanjavur, to collaborate and synergise their efforts in curriculum development. As part of the continuing education programme, Short Term Courses and customized training programmes are offered to empower entrepreneurs and industry personnel. The Institute continued to show its commitment towards the farming community, by organizing an All India Farmers Empowering Workshop and many other awareness programmes conducted in association with agencies like the Ministry of MSME, Govt. of India. Keeping in mind the Dehradun Declaration by the Hon’ble Minister for S&T earlier in June this year, we have focused on societal development, resulting in beneficiaries to the tune of several thousand farmers and several hundred anganwadi children. As in the previous years, OPEN DAYS were organised that have drawn a good number of visitors and students for first hand interaction with scientists. Overall, it was a fulfilling year in terms of academic and societal accomplishments. It is my duty to acknowledge the support received from CSIR, New Delhi; the guidance from the Research Council and Management Council of the Institute and various funding organizations and Industries. I wish to thank the staff and students of the Institute for their zealous and relentless efforts in making this success possible every time. I look forward to a more productive year ahead! (Sd/-) Prof. Ram Rajasekharan Director Date: 29 October 2015 CSIR-Central Food Technological Place: Mysuru Research Institute, Mysuru 1 Publications Research Papers 191 Reviews 11 Book Chapters 29 Projects Grant-in-aid 87 Consultancy 7 Sponsored 30 Industrial Development Patents Filed 8 Technologies Transferred 57 Short Term Courses Conducted 35 New Technologies Released 17 Achievements at a glance Human Resource Development M.Sc. Student s Passed Out 25 ISMT Student s Passed Out 24 Ph.D Degree A warded 23 2 Achievements in Brief 3 1. Research Papers Published study in a pilot scale setup, J. Food Process Eng. , 2014, 37 , 299-307 SCI Papers 11 Aprajeet a J., Gopirajah R., Anandharamakrishnan C., Shrinkage and porosity effects on heat and mass transfer during potato drying, J. Food Eng. , 1 Aduja Naik, Venu G.V., Maya Prakash, Raghavarao 2015, 144 , 119-128 K.S.M.S., Dehydration of coconut skim milk and evaluation of functional properties, C y TA - J. Food , 12 Arunkumar R., Harish Prashanth K.V., Manabe Y., 2014, 12(3) , 227-234 Hirat a T., Sugawara T., Shylaja M. Dharmesh, Baskaran V., Biodegradable poly (lactic-co-glycolic 2 Akitha Devi M.K., Giridhar P., Isoflavone acid)-polyethylene nanocapsules: An ef ficient carrier augmentation in soybean cell cultures is optimized for improved solubility, bioavailability and anticancer using response surface methodology, J. Agric. property of lutein, J. Pharm. Sci. , 2015, 1 0 4 , Food Chem., 2014, 62 , 3143-3149 2085-2093 3 Akitha Devi M.K., Giridhar P., Variations in 13 Ashwini Bellary N., Rastogi N.K., Effect of selected physiological response, lipid peroxidation, pretreatments on impregnation of curcuminoids and antioxidant enzyme activities, proline and their influence on physico-chemical properties of isoflavones content in soybean varieties subjected raw banana slices, Food Bioprocess Technol. , 2014, to drought stress, Proc. Nat. Acad. Sci., India, 7(10) , 2803-2812 Sect. B - Biol. Sci. , 2015, 85(1) , 35-44 14 Bharath Kumar S., Prabhasankar P., A study on 4 Amit K. Das, Sreerama Y.N., V asudeva Singh, noodle dough rheology and product quality Diversity in phytochemical composition and characteristics of fresh and dried noodles as antioxidant capacity of dent, flint and specialty influenced by low glycemic index ingredient, corns, Cereal Chem., 2014, 91(6) , 639-645 J. Food Sci. Technol. , 2015, 52(3) , 1404-1413 5 Amit Kumar T., Ashish D., Manish Kumar P., 15 Bharath Kumar S., Prabhasankar P., A study on Namrata R., Priyanka G., Shakir Ali, Manjunatha starch profile of rajma bean ( Phaseolus vulgaris ) Prabhu B.H., Hari Narayan K., Ratan Singh R., Shio incorporated noodle dough and its functional Kumar S., Shivali D., Bhaskar N., Durga Prasad characteristics, Food Chem., 2015, 1 8 0 ,124-132 M., Attenuated neuroprotective ef fect of riboflavin under UV-B irradiation via miR-203/c-Jun signaling 16 Bhowal S., Priyanka B.S., Rastogi N.K., Mixed pathway in vivo and in vitro, J. Biomed. Sci. , 2014, reverse micelles facilitated downstream processing 2 1 , 39 of lipase involving water-oil-water liquid emulsion membrane, Biotechnol. Prog. , 2014, 30(5) , 6 Amitha V., Shylaja M. Dharmesh, Nalini M.S., 1084-1092 Fungal endophytes from the culinary herbs and their antioxidant activity , Int. J. Current Res. , 2014, 6(8) , 17 Binduheva U., Negi P.S., Ef ficacy of cinnamon oil 7996-8002 to prolong the shelf-life of pasteurised, acidified and ambient stored papaya pulp, Acta Aliment., 2014, 7 Amrutha Kala A.L., S tudies on saturated and trans 43(3) , 378-386 fatty acids composition of few commercial brands of biscuits sold in Indian market, J. Food Sci. 18 Chait ali Sen Gupt a, Milind, Jeyarani T., Jyot s n a Technol. , 2014, 51(11), 3520-3526 Rajiv , Rheology, fatty acid profile and quality characteristics of nutrient enriched pizza base, 8 Anindya Basu, Sarma Mutturi, Prapulla S.G., J. Food Sci. Technol. , 2015, 52(5) , 2926-2933 Modeling of enzymatic production of isomaltooligosaccharides: A mechanistic approach, 19 Chakkaravarthi A., Nagaprabha P., Punil Kumar Cat alysis Sci. Technol. , 2015, 5(5) , 2945-2958 H.N., Baby Latha R., Suvendu Bhattacharya, Jilebi 3: Effect of frying conditions on physical 9 Anushi Sharma, Joseph G.S., Singh R.P., characteristics, J. Food Sci. Technol. , 2014, 51(5) , Antioxidant and antiplatelet aggregation properties 865-874 of bark extracts of Garcinia pedunculata and Garcinia cowa, J. Food Sci. Technol. , 2014, 51(8) , 20 Chalamaiah M., Hemalatha R., Jyothirmayi
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