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 seminar, held on Thursday, aimed to highlight the latest developments in analytical tools and techniques for wheat and flour quality assessment and to bridge the gap between research and industrial practice.
The report said it was held in association with Anchrom Enterprises India Pvt. Ltd. and CHOPIN Technologies, France, and brought together scientists, technologists and industry experts to discuss the importance of modern evaluation methods in improving flour quality, process efficiency and product performance.
Suresh D. Sakhare, Principal Scientist and Head of Flour, Baking and Confectionery Technology (FMBCT), emphasized the importance of adopting advanced analytical approaches to improve communication between millers and bakers.
Giridhar Parvatam, Director, CFTRI inaugurated the event and emphasized the importance of using modern scientific tools to ensure 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 seminars were led by experts from France who demonstrated the use of modern analytical instruments to assess dough rheology, starch damage and rising behaviour.
Attendees also visited the FMBCT laboratories to witness CFTRI’s state-of-the-art equipment for flour milling, dough rheology studies and analytical evaluations. The workshop was attended by leading professionals from Britannia Industries, Tata Consumer Products and Novozymes, among others, along with researchers, academics and students.
Published – 18 Oct 2025 21:06 IST
