January - March 2014

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.

Pg 1
Preamble

Pg 2
New
Initiatives

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

Pg 3
On going
Research
at a glance

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

Pg 4
Academic
Activities

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

Pg 7
SCOFTECH

addition.

2014

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.

Pg 9
Visitors
to IICPT
Pg 9
Social
Gathering

RESEARCH
New Initiatives
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

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 descaled 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.

sector.

Mechanized Fish De-scaling

Unit

Machine for Size reduction

of Palm Jaggery

De-scaling of fish is a cumbersome process

Raw palm jaggery is tough and hard in

and takes up considerable time, creates

nature and contains impurities, thus it needs

unhygienic surroundings and involves

to be broken down into powder form for

drudgery of meat workers and handlers.

effective dissolution in water for removing

Generally, de-scaling of fish is not carried out

the impurities. The difficulty with breaking of

hygienically in our country; road sides and

jaggery is stickiness of jaggery particles to

open space are the prominent locations for

the surface while performing size reduction.

processing fish and other meats.

An

The stickiness is due to high moisture content

attempt was made to design and develop a

of the palm jaggery and sticking tends to

semi-automatic fish de-scaling unit. The unit

reduce the efficiency of machine for

consists of a serrated rotating drum.

The

breaking of jaggery.This problem has been

rotation is made possible by a variable

taken into consideration for designing a size

speed motor.

reducer for jiggery.

Impact force and RPM of the central shaft meant

harnessing science to protect our grain

for breaking the particles and blade rotations

harvest from insect threats, Management of

were optimized. The original particle size of the

Pests in Copra Processing and Storage,

palm jaggery is reduced along its natural crack

Phosphine

using impact forces. The unit is operated using an

Combinations as Alternative to Methyl

electric motor with control for shaft rotational

Bromide to Manage Stored Pests of Rice

speed.

under Bulk Storage, Accelerated Micro

and

Carbon

dioxide

encapsulation of paprika and turmeric

Ongoing

oleoresin by spray drying technique,

Standardization of ethnic fermented food
and beverages by rationalization of

at glance

indigenous knowledge, Package of

Technologies for On-farm Processing, Value

IICPT assumes its established goal as a significant

addition and Safe Storage of Onions, Design

player in creating a hunger free world. In line with

and development of a continuous sorting

the objective of the institute, strategic research

system for brinjal and sapota using acoustic

projects are formulated which are aiming at

resonance technique, Development of a

minimising food wastage, value addition to

pedal operated cutting device for onion

perishables and waste utilization. Following are

roots and leaks cutting, Development of

some of the important research areas where

manually operated ground nut chikki making

currently the faculties and students are working:

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

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:

Fixation of Out Turn Ratio (OTR) for FCI.

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

reputed organizations they visited.

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

Rally on International
Women's day

talented students from across the country.

The summary of the academic and co-

IICPT NSS students demonstrated a march

curricular achievements are highlighted.

past across the Sedurayakkudikkadu village

International Study cum

Exposure Tour for Students

near Thanjavur for creating awareness

among women on the theme Equality for
women is progress for all. Commemorating
the International Women's Day on 8th March
2014.

An Award for Modified Atmospheric

Package on merit competence basis was
created in the name of Dr. V.
Subrahmanyan, Founder Director of IICPT;

Our students participated in the Inter

exclusively for student's overseas visits and

Collegiate Cultural Competition of TNAU

training. Every year, the students/scholars

and won few prizes for their performances.

selected for this award visit overseas

The annual sports meet was held on 221

institutes for taking advanced training in their

March.

respective fields. For the academic year

'Approaching Personal Interview & Group

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

Discussion' for final and pre-final year

Tech (Food Process Engineering) got

students was organized on 24 & 25 January

selected and visited the educational and

2014.

industrial organizations in Thailand.

st

A two day workshop on

5
Outreach and Skill Development
Training Programs
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.

Participation in Programs
Organized by External Agencies

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.

In-House Skill Development

Training Programmes

A stall of IICPT was hosted at the

exhibition of Regional Agricultural Mela in
Tamil Nadu Rice Research Institute,
Aduthurai.
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
suits the requirements of existing
entrepreneurs, farmers, women SHGs, aspiring
youth, housewives and students. The centre
promotes novel food product development

IICPT Participated in the agricultural

exhibition organised by the Puthya
Thalaimurai, a popular national Tamil
television channel in Trichy by hosting a
stall.

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 support food industry
stakeholders; especially farmers and women
self help groups.

6
FPBIC programs at a Glance

NO. OF TRAININGS

NO. OF BENEFICIARIES

Beginners Training - One day duration

42

442

Hands on Training - One month duration

31

Technical skill development training

Two week duration

Executive and Technical guideline

One week duration

25

Hands on Training One week duration

25

Consultancy

59

533

Total

Short Term Training Program under

Indo-Africa Forum Summit II The program

covered a wide range of

IICPT organized a short training program on

subjects pertaining to processing and value

Theory and Hands on Training on Value

addition of agricultural commodities. The

Addition as part of the Indo-Africa Forum

participants were acquainted with basics of

Summit II for participants from African

food processing to recent developments in

countries 25 participants from 12 African

the subject

Countries participated in this two week

program from 10 to 22 March 2014.

The training provided a multidisciplinary

knowledge-base through theory, practical
classes, demonstrations, field visits and
hands on experiential learning.

SCOFTECH
2014

Besides the concurrent technical sessions,

ta l ent s ea rc h p rogra m m es f or the
participating students were organized.
Competitions on Documentary/ Short Film,

Student National Conference

on Food Technology

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
With the aim of tapping the significant potential
still untapped in the food sector amongst the
student community; the First National Student
Seminar

on

Food

Technologies

Food Products, Eastern Condiments,

Geomarine Biotechnologies Pvt. Ltd., and
Ramana Food Products.

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- StudentAcademia Meet for Prospective Employment
and Career Guidance.The SCOFTECH 2014
witnessed a grand success and witnessed the

Dr. N.

Subbhaiyan, IAS, District Collector,

presence of more than 1200 student

Thanjavur, Dr. Srinivasan Sundarrajan,

participants, 100 academicians and scientists

Director, National Institute of Technology,

and 100+ delegates from industries. About 25

Tiruchirappalli, Shri. Padmasingh Issac,

lead speakers from academic and research

Founder and Managing Director of Aachi

institutions, and industrial organizations

group

presented technical papers on different

Venkateswaran, Honorary Secretary,

themes of the conference and 500 technical

Association of Food Scientists &

papers were presented as oral and poster

Technologists were the guests in the

papers by the student participants.

inaugural session of the conference

of

companies

and

Dr.

The conference also featured an IndustryStudent-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;

Award for Best Oral Paper Presentation on

fifty food industries and related institutions

'Technologies and Technologists for Indian

participated and displayed their products

Food Industries' in SCOFTECH 2014

IICPT- Aachi Foods Talent Search

and services. Outdoor hangers were built for

the purpose of hosting the stalls.

IICPT- Aachi Foods Talent Search

Award for Best Overall Poster Paper

Presentation on 'Technologies and
Technologists for Indian Food
Industries' in SCOFTECH 2014
IICPT- Elixir Technologies Talent
Search Award for Best Documentary /
Short Movie towards 'A Hunger Free
World' presentation in SCOFTECH 2014
IICPT- IR TECH/ Hunter Lab Talent
Search Award for Best AD- LIB on
'Launching Traditional Indian Food
Product in International Market'

Recognition of students by Industry Partners

Leading food industries recognized the

presentation in SCOFTECH 2014

IICPT- Athma Green Tech Dindigul

student community; the following are the

Talent Search Award for Best AD- LIB

awards given away by the industry sponsors

(Part II)

to the student winners:

Indian Food Product in International

on 'Launching Traditional

Market' presentation in SCOFTECH

2014
IICPT- Eastern Condiments Talent
Search Award for Best Model
Presentation on 'Food Processing
Technologies' in SCOFTECH 2014.

to 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

SOCIAL
Gatherings

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

The New year, Pongal, Founder's

Memorial Day and Republic day were
appropriately celebrated in IICPT

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