Annual Report
2015 2016
INDIAN INSTITUTE OF CROP PROCESSING TECHNOLOGY(Ministry of Food Processing Industries, Government of India)
Pudukkottai Road, Thanjavur, Tamil Nadu
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The Indian Institute of Crop Processing Technology (IICPT) functions under the aegis of the Ministry of Food Processing Industries, Government of India as a well reputed research-cum-academic institution in the field of food processing. With our main campus at Thanjavur, Tamil Nadu, IICPT also has a Re-gional Center in Guwahati, Assam and a Liaison Office at Bathinda, Punjab.
Apart from research and development, we offer food testing services through our NABL accredited food safety and quality testing laboratory also serving as an FSSAI referral laboratory, incubation and train-ing services through our ISO 9000, 14000 and 22000 certified food processing business incubation cum training centre and various other extension and consultancy services.
Our academic programmes (B.Tech., M.Tech. and Ph.D. in Food Process Engineering and M.Tech. in Food Science and Technology) are affiliated with TNAU, Coimbatore. During 2015-16, our students were placed in reputed food industries and food research institutes. Several others have opted to pursue their higher education in leading international and national universities in food processing and man-agement. Apart from selected of our own students undergoing part of their research at international institutes, IICPT also hosted students and scholars from France, Ghana and Central African Republic.
The contributions of the Institute have been obvious in several and diversified regions of the country. Our research endeavours are more focussed on brining out deliverables for ready adoption in industry/farm-level and we anticipate bringing out several of our research outputs for commercial-level usage in the upcoming year. Through PMKVY baking technician programme, 69 persons were trained and certified. We were also able to conduct around 112 beginners trainings, 66 technical guidelines train-ings, 1 one week training, 2 two weeks trainings, 2 skill advancement in-plant trainings, 16 executive trainings. Now, several of our beneficiaries have their own food processing units. IICPTs mobile pro-cessing unit (MPU) and mobile food testing lab (MFTL) were also taken to several parts of the country for awareness and usage.
The support we have received from the Ministry of Food Processing Industries, Government of India is exceptional. With such wonderful coordination, in the near future, IICPT is sure to achieve an Interna-tional status in the field of food processing.
My sincere appreciations to the faculties, staff and students of IICPT for taking IICPT to such high levels of quality and recognition. Team IICPT has performed exceptionally well.
Through this annual report, I am extremely glad to present the key highlights and major milestones of the Indian Institute of Crop Processing Technology during the year 2015-16.
Dr. C. AnandharamakrishnanDirector
Foreword
CONTENTS
S.No. Content -
Page No
I An Introduction to IICPT
5 67
II Academic Programs
11 74
III Summary of Research Findings
15 79
IV Services and Outreach Activities
38 110
V Publications
63 137
VI Board Members and EC Members -
68 142
VII Audited Statement 2015-16
69 143
VIII Personnel 72 146
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1 IntroductionIndian Institute of Crop Processing Technology (IICPT) is an autonomous organization under the Ministry of Food Processing Industries, Government of India. The institute has its origin way back in 1967 when it was started as an R & D laboratory in the Modern Rice Mill complex of Thanjavur Co-opera-tive Marketing Federation (TCMF) at Tiruvarur, Tam-il Nadu, India. Later, it was upgraded as a national laboratory with the name Paddy Processing Research Centre (PPRC) in 1972. The institute was moved to its current location at Thanjavur in 1984.
Considering the vital importance of strengthening R&D efforts in the post-harvest processing, preserva-tion and value addition of raw agricultural produce, the Ministry of Food Processing Industries (MoFPI) strengthened and upgraded PPRC as a national insti-tute in February 2008 and named it Indian Institute of Crop Processing Technology (IICPT). IICPT has one regional center in Guwahati to cater to the needs of the stakeholders in the north-eastern region of the country.
VISION AND MISSION
Vision
l To serve as a national institution for research, ed-ucation and training in the area of post-harvest processing of crops of wetlands and storm prone regions
l To undertake basic, applied and adoptive research in post-production sector of cyclone/storm prone areas and wetlands, also including plantation, spices and other important crops
l To act as a national organization for information on post-production systems of mandated crops
l To undertake transfer of technology, consultancy and analytical services for raw and processed agri-cultural commodities
l To establish linkages with related processing in-dustries and other academic as well as R&D insti-tutions for achieving its goals effectively
Mission
l Gaining an increased understanding of living or-ganisms with a view to increasing its application in the grain industry
l Developing a strong human resource capacity for the processing industry
l Providing a sound scientific basis for decision making in food security, safe environment and addressing the concerns of the consumers
l Generate and upgrade the scientific knowledge in the area of food grains for maximizing, conserva-tion and utilization of food grains
l Value addition to the food grains and develop-ment of food products with safety through the application of newer technologies by R&D work
l Assist the existing industries for better perfor-mance in terms of efficient functioning, by-prod-uct utilization and effluent management
l Promote growth of new food industry, entrepre-neurship, upgrading the skill of industrial man-power and management by imparting training programme
l Storage of grains, insect pest management and safe-guarding the quality of food grains and products
l Shelf-life improvement of food grains/products by packaging and improved technology
l Environmental protection and work safety mea-sures in food industries
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Annual Report 2015 16 Introduction IICPT
FACILITIES AVAILABLE
NABL accredited Food Safety and Quality Testing LaboratoryThis Laboratory is equipped with modern equip-ments to carry out physico-chemical analysis of food, water and organic samples. It has high-tech analyti-cal instruments for analyzing moisture, fat, protein, fiber, free fatty acids, peroxide value, mineral con-tents, toxins, pesticide residues and other analyses related to food products. Recently the laboratory was renovated with latest high-tech equipments such as LCMS, ICP-OES, ICP-MS, GCMS, GCMS-MS, HPLC, Bench top NMR, FTIR, RT-PCR, Ion Chromatogra-phy, Solid Phase Extractor, Amino Acid Analyzer, and similar hi-tech instruments for water and food qual-ity analysis. Ready reference standards such as BIS, CODEX, PFA, AOAC and AACC for food analysis are also available in the laboratory.
ISO 9000, 14000 and 22000 Certified Food Processing Business Incubation cum Training Centre
The world class Food Processing Incubation Center has the following product lines
l Canning of fruits, vegetables, meat and meat products
l Ready to Serve (RTS)/Ready to Drink (RTD) fruit based beverages, jams and jelly manufacturing with bottling facility
l Ready to Cook (RTC) food products manufacturingl Instant mixes, masala and chutney powder pro-
duction and sachet packagingl Food extrusion lines with single & double screw
extruders and hot & cold extrudersl Specialized packaging section with facilities for
ordinary packaging and Modified Atmosphere Packaging (MAP)
AICTE Approved Teaching LaboratoriesThe teaching laboratories are attentively designed and the most updated equipments are in place. These teaching laboratories include:
l Heat and mass transfer laboratory
DEPARTMENTSIICPT has truly multi-disciplinary team of faculty members comprising of experts in the areas of food engineering, post-harvest technology, food science and technology, nutrition science, entomology, ex-tension, economics, microbiology, biochemistry, chemistry, mathematics, statistics and computer sci-ence. The multi-disciplinary team functions as one unit but in different departments as listed below:
l Department of academics and human resources development
l Department of food engineeringl Department of food packaging & system
developmentl Department of food product developmentl Department of food safety and quality testingl Department of primary processing, storage and
handlingl Department of technology disseminationl Incubation centerl Administrative office
l Basic, applied and adoptive research and devel-opment in post harvest processing, preservation and value addition of cereal grains, pulses, mil-lets and oil seeds, and crops of wetlands and storm prone regions, including plantation, spic-es and other important crops.
l Research and development for creating environ-ment friendly methods of utilizing the vast bio-mass in the country and food industrial wastes for increased economic returns of the
