In celebration of World Food Day, the Central Food Technological Research Institute (CSIR–CFTRI) in Mysuru recently hosted a specialized one-day workshop titled ‘Advances in Wheat and Flour Quality Analysis: Techniques and Applications’.
This pivotal workshop, held on Thursday, was designed to illuminate the newest advancements in analytical instruments and methodologies for thoroughly evaluating wheat and flour quality. Its primary goal was to forge a stronger link between cutting-edge research and practical industrial applications.
Organized in collaboration with Anchrom Enterprises India Pvt. Ltd. and CHOPIN Technologies from France, the event successfully gathered an impressive roster of scientists, technologists, and industry leaders. They convened to explore the critical role of modern evaluation methods in significantly enhancing flour quality, optimizing processing efficiency, and ultimately boosting product performance.
Mr. Suresh D. Sakhare, a senior principal scientist and the esteemed head of the Flour Milling, Baking, and Confectionery Technology (FMBCT) Department, underscored the vital need for embracing advanced analytical techniques. He highlighted how these innovations could drastically improve communication and collaboration between flour millers and bakers.
The workshop was officially inaugurated by Mr. Giridhar Parvatam, Director of CFTRI, who emphasized the profound importance of leveraging modern scientific tools. His address focused on ensuring the superior quality, consistent texture, and robust nutritional value of a wide array of wheat-based products. He further championed these collaborative forums as essential for fostering a rich exchange of knowledge between academic institutions and the industrial sector.
During the technical sessions, French experts took center stage, providing insightful demonstrations on the practical application of sophisticated analytical instruments. These tools are crucial for accurately assessing various aspects, including dough rheology, potential starch damage, and the intricate proofing behavior of flour.
Attendees also had the invaluable opportunity to tour the FMBCT laboratories, observing CFTRI’s cutting-edge facilities dedicated to flour milling, advanced dough rheology research, and comprehensive analytical evaluations. The event drew a diverse audience, including prominent industry professionals from companies like Britannia Industries, Tata Consumer Products, and Novozymes, as well as a significant presence of dedicated researchers, academicians, and enthusiastic students.