CSIR–CFTRI celebrates World Food Day with global workshop on wheat & flour innovations
The workshop aimed to showcase the latest developments in analytical tools and techniques for assessing wheat and flour quality
INDIA – The CSIR-Central Food Technological Research Institute (CSIR-CFTRI) in Mysuru marked World Food Day 2025 by hosting a global workshop focused on innovations in wheat and flour quality analysis.
The one-day event, titled “Advances in Wheat and Flour Quality Analysis: Techniques and Applications,” was held on October 16 and was jointly organized by the Flour Milling, Baking and Confectionery Technology (FMBCT) Department of CSIR-CFTRI along with Anchrom Enterprises India Pvt. Ltd. and CHOPIN Technologies, France.
The workshop aimed to showcase the latest developments in analytical tools and techniques for assessing wheat and flour quality, fostering collaboration between research and industry to enhance the quality, consistency, and nutritional value of wheat-based products.
Dr. Giridhar Parvatam, Director of CSIR-CFTRI, inaugurated the event and emphasized the importance of applying modern scientific tools to ensure superior flour and wheat product quality.
He highlighted the value of such collaborative platforms in bridging academia and industrial practice.
Presenters included Akshay Charegaonkar, Managing Director of Anchrom Enterprises India, who shared insights on advancements in food and grain quality analysis instrumentation.
Also featured were experts from CHOPIN Technologies, France, Lena Bosc Bierne and Lucie Lebert, who led technical sessions demonstrating cutting-edge instruments like the Mixolab, SDmatic, Alveolab, and RheoF4.
These devices are crucial for evaluating properties such as dough rheology, starch damage, and proofing behavior, which impact product performance and quality.
Dr. Suresh D. Sakhare, Senior Principal Scientist and head of the FMBCT department, delivered a presentation on the critical role of controlled starch damage, explaining its influence on flour performance, dough characteristics, and the final baked product quality.
Participants also toured CSIR-CFTRI’s advanced laboratories to witness firsthand the institute’s capabilities in flour milling, dough rheology studies, and quality analytics.
The workshop underscored the importance of continuous innovation and collaboration to improve wheat and flour quality, ultimately benefiting food producers and consumers alike through reliable and nutritious wheat products.
This event demonstrated CSIR-CFTRI’s commitment to advancing food technology and supporting the industry with scientific excellence, thus playing a vital role in enhancing the global wheat and flour sector.
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