About - CFTRI

The analysis of processed fruit and vegetable products manufactured by the licensees under the Fruit Products Order (FPO) was entrusted to the CSIR by the Government of India in 1953, after the merger of the Indian Institute of Fruit Technology, Lyallpur (now in Pakistan) with CFTRI. The institute, in turn, entrusted this analysis activity to its FPO laboratory which had been set up earlier, in recognition of the importance of quality control and export promotion in food products. In addition to analysis of samples received voluntarily from different food processors, the laboratory was offering them advice on the defects observed in their products and the ways and means to improve the products. It was also engaged in developmental work on analytical techniques, formulation of standards for new types of products, and redrafting of specifications under the FPO. The laboratory was attached to the Fruit and Vegetable Technology Department, and many distinguished scientists served here to give a shape to FPO rules and regulations, and the specifications laid down for various products.

In 1976, the FPO laboratory was upgraded to a full-fledged department and called Analytical Quality Control Laboratory (AQCL). In 1995, the laboratory was renamed as Food Safety and Analytical Quality Control Laboratory (FS&AQCL), the name by which it is well known today.

Today, FS&AQCL is a leading food product analysis laboratory, equipped with state-of-art facilities, and managed by competent, experienced scientists and professionals who keep constant track of validated methods for ensuring results with high levels of accuracy. It is ISO 9002-certified and is strongly committed to the pursuit of excellence in analytical quality testing.

FS&AQCL is a Central Food Laboratory of India, an appellate centre under the country's Prevention of Food Adulteration Act & Rules. It is also a Nodal Codex Food Laboratory of India which has accorded it the privileged status of being a referral centre for the nation in matters of analysis, safety, quality and regulations concerning food and food products.

· Multi-disciplinary analysis and evaluation of processed foods
received from the industry or government, for quality certification (for
domestic as well as export markets) and nutrition labelling

· Development of reliable and specific methods for food analysis and
devices for food testing; and preparation of manuals for standard
usage

· Organisation of training programmes in food composition analysis,
quality assurance and food laws and administration of proficiency

· Organisation of awareness programmes in food safety, for rural
masses

FUNCTIONS AS A CENTRAL FOOD LABORATORY

· Analysis of appeal food samples received from various trying courts,
and submission of related analysis reports and opinions, to the
judiciary

· Analysis /advice on imported food articles received from customs
and port health officers

· Generation of data for fixation or revision of standards for food articles

· Development of new and improved analytical methods for detection of food adulterants and contaminants, and collaborating with government laboratories and similar organisations in food-related investigations, and standardisation of methodologies of food analysis

· Consumer awareness programmes on food safety and health

FUNCTIONS AS A NODAL CODEX FOOD LABORATORY

· Interaction with the CODEX Alimentarius Commission and with
FAO/WHO JECFA on safety evaluation of food additives and
monitoring & surveillance of contaminants

· Preparation of inputs to the shadow committees of the National
CODEX committee

· Training food laboratory personnel across the country, through
regular programmes in the latest concepts and techniques of food
analysis

· Conduct of proficiency tests under the National Accreditation
Programme

· Ensuring safe use of food additives in development of foods and
technologies

· Managing an apex information centre for national and international
food standards and food legislation

Capabilities

· Food compositional analysis: Determination of proximate
composition (moisture, protein, fat, carbohydrates, crude fibre,
minerals...)

· Food contaminants/ toxicants (mycotoxins, aflatoxins, pesticide
residues, trace metals) analysis

· Food additives analysis (preservatives, synthetic colours, artificial
sweeteners, anti-oxidants...)

· Vitamins and minerals analysis

· Microbiological analysis

· Water analysis

· Nutrition labelling support

PUBLIC AWARENESS PROGRAMMES:

Food safety awareness being a matter of vital importance for the industry as well as the consumer, we conduct public awareness programmes in different villages/cities of Karnataka and neighbouring states, regularly as well as on special occasions. During these programmes, food adulteration and its implications would be explained and appropriate tests would be demonstrated to the public, by videos in various local languages.

During these programmes, the public were explained about food adulteration and its implications and some simple tests to detect some of the most commonly found adulterants in identified food items were also demonstrated. Video cassettes on these aspects were also made in English, Kannada, Telugu, Tamil, Malayalam and Marathi.

Major Projects Completed

· Storage stability studies on sugar aspartame blend

· Quality evaluation of energy food

· Quality evaluation of edible oils

· Evaluation of Prasadam

· Quality monitoring of tea samples

· Technical consultancy assistance on quality assurance of weaning
food and protein-rich cereal flour/semolina mixes

· Preparation of technical document on chicory

· Menthol content in confectionery items

Analysis of maize samples for pesticide residues and aflatoxin B1 for

Academic and Training Profile

We have conducted a number of training programmes in the fields of food analysis, quality control and food laws. Our scientists also take part in the training programmes organised under the Advanced Technology Training Programme (ATTP) of CFTRI

Several members of our technical staff deliver lectures and impart practical training to students of M.Sc.(Food Technology) of the University of Mysore.

Training is also provide training in identified areas of food analysis to the UNU Fellows, FAO and WHO staff as also to candidates from government departments and agencies, and the Indian food industry at large.

Technical Services Offered

· Consultancy and projects for unit packages, transport packages,
fresh-produce packages; packaging materials; computer-aided and
graphic package designs; fabrication of canning and other packaging machinery

· Sorption isotherm studies and shelf-life studies in controlled
environments for inland and export markets

· Thermal processing of foods: Establishment of processes and
evaluation of containers

· Testing of packaging materials for their physico-chemical properties,
safety and transport worthiness

· Migration testing for food-grade quality of plastic packaging materials

· Evaluation of finished packages for performance under simulated
storage and distribution conditions

· Technology development in conformity with BIS, ASTM and other
international standards and specifications

· Routine quality control services