January - March 2014

Preamble

New

On goingResearchat a glance

AcademicActivities

Visitors

to IICPT

2014SCOFTECH

Initiatives

SocialGathering

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Preamble

India has achieved significant success in agriculture by increasing its food production by four

folds during the last five decades and thus emerged as a self sufficient country in food grains.

But this success has not come all of a sudden. There were times when India found it difficult to

feed its own people. However, with this great achievement, our future challenges for ensuring

food security have not been solved forever. With the current population growth rate, India is

predicted to have more than 1.53 billion people by the end of 2030. Wastage of food grains,

fruits and vegetables and other primary agricultural products has been emerged as a serious

issue adding more challenges for food and nutritional security.

Among the numerous reasons for this wastage, lack of storage infrastructure, inadequate post

harvest processing technologies at the grass root level, lack of proper policy initiatives and

awareness at the grass root level have been the major ones. Today, storage, processing and

value addition of primary agricultural products are as important as increasing the production

level. Realizing this importance, Government of India has shifted its concentration on

encouraging more research and technology development in food processing and value

addition.

IICPT, being a word class educational and research institute under the Ministry of Food

Processing Industries, Government of India dedicated to contribute substantially towards

achieving the growth of the food sector in preventing food wastage and creating qualified

human resources. The continued efforts made by the institute are being recognized by the

varied stakeholders in the sector. The institute is privileged to bring the compilation of its

activities in the form of e-newsletter for the period January-April 2014 as part of knowledge

sharing endeavor among the peers all over the world.

Social Gathering

Attempts have been made persistently by

the faculties and students in bringing out

novel research which could potentially

address the needs of food industry, farmers

and public. The following are some of the

innovations being developed at IICPT which

are felt to be significant in catering to the

needs of the stakeholders in food processing

sector.

New Initiatives

RESEARCH The shearing action created by the rotating

cylindrical abrasive drum operated by a 0.5

HP electric motor removes the scales

without damaging the flesh. Arrangements

are being made for cleaning of the de-

scaled fish, safely draining the wash water

and refilling fresh water. Performance

evaluation of the unit was done with locally

available fishes like Rohu, Catla and Red

Snapper. It was observed that the time

saving was more 50 per cent for de-scaling

compared with manual de-scaling.

Mucous removal can also be done by the

abrasive stone fixed at the end of the

rotating shaft.

Mechanized Fish De-scaling Unit

Machine for Size reduction of Palm Jaggery

De-scaling of fish is a cumbersome process

and takes up considerable time, creates

unhygienic surroundings and involves

drudgery of meat workers and handlers.

Generally, de-scaling of fish is not carried out

hygienically in our country; road sides and

open space are the prominent locations for

processing fish and other meats. An

attempt was made to design and develop a

semi-automatic fish de-scaling unit. The unit

consists of a serrated rotating drum. The

rotation is made possible by a variable

speed motor.

Raw palm jaggery is tough and hard in

nature and contains impurities, thus it needs

to be broken down into powder form for

effective dissolution in water for removing

the impurities. The difficulty with breaking of

jaggery is stickiness of jaggery particles to

the surface while performing size reduction.

The stickiness is due to high moisture content

of the palm jaggery and sticking tends to

reduce the efficiency of machine for

breaking of jaggery.This problem has been

taken into consideration for designing a size

reducer for jiggery.

Ongoing

at glanceIICPT assumes its established goal as a significant

player in creating a hunger free world. In line with

the objective of the institute, strategic research

projects are formulated which are aiming at

minimising food wastage, value addition to

perishables and waste utilization. Following are

some of the important research areas where

currently the faculties and students are working:

Ohmic heating of soymilk, Safe Storage of pulses,

Fumigation techniques for storage pests

management, Ozone-Based Hermetic Storage

for Spices, Ultrasound Processing of Liquid foods,

Development of Low GI Idly, Drying and Storage

guidelines for Pulses, Novel Food Products Based

on Indigenous Techniques, Ensuring food security:

harnessing science to protect our grain

harvest from insect threats, Management of

Pests in Copra Processing and Storage,

P h o s p h i n e a n d C a r b o n d i o x i d e

Combinations as Alternative to Methyl

Bromide to Manage Stored Pests of Rice

under Bulk Storage, Accelerated Micro

encapsulation of paprika and turmeric

oleoresin by spray drying technique,

Standardization of ethnic fermented food

and beverages by rationalization of

indigenous knowledge, Package of

Technologies for On-farm Processing, Value

addition and Safe Storage of Onions, Design

and development of a continuous sorting

system for brinjal and sapota using acoustic

resonance technique, Development of a

pedal operated cutting device for onion

roots and leaks cutting, Development of

manually operated ground nut chikki making

machine, Development of Non-Thermal

Plasma System, Production of dehydrated

vacuum dried egg powder for commercial

purpose, Ultrasound assisted continuous

microwave drying of Okra, Effect of

Processing on Medicinal Properties of

Traditional Rices, Microwave drying of coffee

parchment, Design and Development of

Garlic Pearler and Trial Milling of Paddy for

Fixation of Out Turn Ratio (OTR) for FCI.

Impact force and RPM of the central shaft meant

for breaking the particles and blade rotations

were optimized. The original particle size of the

palm jaggery is reduced along its natural crack

using impact forces. The unit is operated using an

electric motor with control for shaft rotational

speed.

IICPT offers B.Tech., M.Tech., and Ph.D

courses in Food Process Engineering and

M.Tech. in Food Science and Technology.

The institute has been recognized for its

world class facilities, deserved faculties and

talented students from across the country.

The summary of the academic and co-

curricular achievements are highlighted.

International Study cum Exposure Tour for Students

An Award for Modified Atmospheric

Package on merit competence basis was

c r e a t e d i n t h e n a m e o f D r . V .

Subrahmanyan, Founder Director of IICPT;

exclusively for student's overseas visits and

training. Every year, the students/scholars

selected for this award visit overseas

institutes for taking advanced training in their

respective fields. For the academic year

2013-14, a team of six students of final year B.

Tech (Food Process Engineering) got

selected and visited the educational and

industrial organizations in Thailand.

The KASETART University (KU), Asian Institute

of Technology, Charoen Pokphand Foods

Public Company Limited, Wan Thai Foods

Industry Company Limited, Cosmos brewery

Public Company Limited, are among the

reputed organizations they visited.

Rally on International Women's day

IICPT – NSS students demonstrated a march

past across the Sedurayakkudikkadu village

near Thanjavur for creating awareness

among women on the theme “Equality for

women is progress for all”. Commemorating ththe International Women's Day on 8 March

2014.

Our students participated in the Inter

Collegiate Cultural Competition of TNAU

and won few prizes for their performances. st

The annual sports meet was held on 221

March. A two day workshop on

'Approaching Personal Interview & Group

Discussion' for final and pre-final year

students was organized on 24 & 25 January

2014.

Participation in Programs Organized by External Agencies

In-House Skill Development Training Programmes

The FPBIC was initiated with a motive to

enhance the knowledge in processing and

development of food products from available

surplus produces. Training programs of FPBIC

s u i t s t h e r e q u i r e m e n t s o f e x i s t i n g

entrepreneurs, farmers, women SHGs, aspiring

youth, housewives and students. The centre

promotes novel food product development

technologies coupled with entrepreneurial

skills. The ISO 9000, 14000 and 22000 Certified

Food Processing Business Incubation cum

Training Centre serves the nation with a

mandate to suppor t food indus t ry

stakeholders; especially farmers and women

self help groups.

Besides promoting formal education in food

processing; IICPT has also been conducting

outreach programs such as trainings, seminars,

conferences and expos etc., for the benefit of

the stakeholder in the food sector.

Outreach and Skill Development Training Programs

· IICPT associated with the Department of

Agri-marketing and Agri-business,

Thanjavur District in organizing the first

workshop of National Mission on Food

Processing of Thanjavur district and

conducted a demonstration of the

Mobile Processing Unit.

· A stall of IICPT was hosted at the

exhibition of Regional Agricultural Mela in

Tamil Nadu Rice Research Institute,

Aduthurai.

· IICPT Participated in the agricultural

exhibition organised by the Puthya

Thalaimurai, a popular national Tamil

television channel in Trichy by hosting a

stall.

5

NO. OF TRAININGS NO. OF BENEFICIARIES

FPBIC programs at a Glance

Short Term Training Program under Indo-Africa Forum Summit – IIIICPT organized a short training program on

“Theory and Hands on Training on Value

Addition” as part of the Indo-Africa Forum

Summit – II for participants from African

countries 25 participants from 12 African

Countries participated in this two week

program from 10 to 22 March 2014.

The program covered a wide range of

subjects pertaining to processing and value

addition of agricultural commodities. The

participants were acquainted with basics of

food processing to recent developments in

the subject

The training provided a multidisciplinary

knowledge-base through theory, practical

classes, demonstrations, field visits and

hands on experiential learning.

Beginners Training - One day duration

Hands on Training - One month duration

Technical skill development training – Two week duration

Hands on Training – One week duration

Executive and Technical guideline – One week duration

Consultancy

Total

4

2

1

9

4

59

442

31

8

25

25

4

533

42

6

Student National Conference on Food Technology

With the aim of tapping the significant potential

still untapped in the food sector amongst the

student community; the First National Student

S e m i n a r o n F o o d T e c h n o l o g i e s -

SCOFTECH2014 was organized on 7 and 8

February, 2014 at the IICPT's Campus,

Thanjavur. The Themes of the Conference

were: Technologies and Technologists for

Indian Food Industry & Industry- Student-

Academia Meet for Prospective Employment

and Career Guidance.The SCOFTECH 2014

witnessed a grand success and witnessed the

presence of more than 1200 student

participants, 100 academicians and scientists

and 100+ delegates from industries. About 25

lead speakers from academic and research

institutions, and industrial organizations

presented technical papers on different

themes of the conference and 500 technical

papers were presented as oral and poster

papers by the student participants.

SCOFTECH 2014

Besides the concurrent technical sessions,

talent search programmes for the

participating students were organized.

Competitions on Documentary/ Short Film,

Model Presentations, Ad-Lib, Technical Quiz

and Cultural Night were organized and

prizes were distributed to the winners. A wide

range of food industry stakeholders

participated and contributed to the success

of the conference. Some of the major

industry partners are: Aachi Foods, Jain

Irrigation,SKM Egg Products Ltd., ITC Foods,

Cavinkare, UBI Scannery, Aswin Foods, AG

Food Products, Eastern Condiments,

Geomarine Biotechnologies Pvt. Ltd., and

Ramana Food Products.

Dr. N. Subbhaiyan, IAS, District Collector,

Thanjavur, Dr. Srinivasan Sundarrajan,

Director, National Institute of Technology,

Tiruchirappalli, Shri. Padmasingh Issac,

Founder and Managing Director of Aachi

g r o u p o f c o m p a n i e s a n d D r .

Venkateswaran, Honorary Secretary,

A s s o c i a t i o n o f F o o d S c i e n t i s t s &

Technologists were the guests in the

inaugural session of the conference

The conference also featured an Industry-

Student-Academia Meet; where students

from various institutions across the country

interacted with the top food processing

companies during the two day conference.

The companies conducted one to one

discussions, interviews, and examinations

and offered jobs to the participating

students. A food technology expo was also

organized concurrent to the conference;

fifty food industries and related institutions

participated and displayed their products

and services. Outdoor hangers were built for

the purpose of hosting the stalls.

ü IICPT- Aachi Foods Talent Search

Award for Best Oral Paper Presentation on

'Technologies and Technologists for Indian

Food Industries' in SCOFTECH 2014

ü IICPT- Aachi Foods Talent Search

Award for Best Overall Poster Paper

Presentation on 'Technologies and

Technologists for Indian Food

Industries' in SCOFTECH 2014

ü IICPT- Elixir Technologies Talent

Search Award for Best Documentary /

Short Movie towards 'A Hunger Free

World' presentation in SCOFTECH 2014

ü IICPT- IR TECH/ Hunter Lab Talent

Search Award for Best AD- LIB on

'Launching Traditional Indian Food

Product in International Market'

presentation in SCOFTECH 2014

ü IICPT- Athma Green Tech Dindigul

Talent Search Award for Best AD- LIB

(Part II) on 'Launching Traditional

Indian Food Product in International

Market' presentation in SCOFTECH

2014

ü IICPT- Eastern Condiments Talent

Search Award for Best Model

Presentation on 'Food Processing

Technologies' in SCOFTECH 2014.

Recognition of students by Industry Partners

Leading food industries recognized the

student community; the following are the

awards given away by the industry sponsors

to the student winners:

GatheringsSOCIAL

The New year, Pongal, Founder's Memorial Day and Republic day were appropriately celebrated in IICPT

In pursuance of its corporate goals, IICPT has

forged strong links with and between the

scientific and industrial community in India and

abroad. The Institute has formal agreements

with major R&D organizations/Universities for

collaborative research, faculty and student

exchange and mutually benefitting academic

and HRD programs.

Dr. K. Narayana Gowda, Vice- Chancellor,

University of Agricultural Sciences, Bangalore

visited IICPT. He praised the initiatives of IICPT in

promoting research in frontier areas of food

processing and also appreciated the state of

the art facilities established for teaching and

research

Dr. Kathiravan Krishnamurthy, a Faculty of Illinois

Institute of Technology, USA visited IICPT during

the month of January 2014 as part of the MoU

signed with Illinois Institute of Technology. He

was keen to witness the state of the art

laboratories and infrastructure available at

IICPT. He also delivered a lecture to the

students on “Higher Studies and Career

to IICPT

Sh.A.Amuthasurabi, Er.R.Mahendran & Dr.Goutam DasEditorial Team: