The Central Food Technological Research Institute (CSIR–CFTRI), conducted a one-day workshop on ‘Advances in Wheat and Flour Quality Analysis: Techniques and Applications’, to mark 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, bridging the gap between research and industrial practice.
A release said it was held in association with Anchrom Enterprises India Pvt. Ltd. and CHOPIN Technologies, France, and 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, Flour Milling, Baking, and Confectionery Technology (FMBCT) Department, emphasised the importance of adopting advanced analytical approaches for improving communication between millers and bakers.
Giridhar Parvatam, Director, CFTRI, inaugurated the event and highlighted the significance of applying modern scientific tools for ensuring the quality, consistency, and nutritional value of wheat-based products. He stressed the importance of such collaborative platforms in promoting exchange of knowledge between academia and industry.
The technical sessions were led by experts from France who demonstrated the application of modern analytical instruments for evaluating dough rheology, starch damage, and proofing behaviour.
The participants also visited the FMBCT laboratories, where they witnessed CFTRI’s state-of-the-art facilities for flour milling, dough rheology studies, and analytical evaluations. The workshop was attended by leading industry professionals from Britannia Industries, Tata Consumer Products, and Novozymes among others, alongside researchers, academicians, and students, the release added.
Published – October 18, 2025 09:06 pm IST
