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CFTRI observes National Technology Day 2026 focusing on innovation in food research
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Wednesday, 20 May, 2026, 13 : 00 PM [IST]
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Our Bureau, Bengaluru
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 CSIR-CFTRI is now increasingly looking at innovation in technology to be implemented into food research to drive novel product development. The Mysuru-based food research major’s strategic emphasis includes the integration of emerging technologies such as artificial intelligence, biotechnology, smart processing systems, and data-driven research approaches to enhance food quality, safety, nutrition, and commercialisation potential.
It has already developed a wide range of innovative food products and technologies catering to health, nutrition, convenience, and industrial applications. These include nutraceuticals, millet-based foods, ready-to-eat and ready-to-cook products, functional beverages, bakery products, spice processing technologies, protein-rich formulations, biodegradable packaging materials, and value-added products from agricultural by-products.
On the occasion of the National Technology Day 2026 observed annually on May 11, this year’s theme was Responsible Innovation for Inclusive Growth. CSIR-CFTRI celebrated it on May 18 at its campus in Mysuru. The programme highlighted the importance of technology-driven innovations in addressing societal and industrial needs.
Apparao, managing director, CEC Flavours and Fragrances who was the chief guest stated that industries are increasingly looking for innovative technologies to meet the ever-growing demands of consumers.
Speaking on advancements in the flavour industry, Apparao said that precision and personalisation are no longer buzzwords but have become realities in the sector. Flavour technology can recreate highly complex profiles ranging from mother’s milk to fish eggs. The role of Artificial Intelligence in decoding complex flavour profiles to ensure the authenticity of raw materials is key. There are also recent advancements in identifying the ripening stages of mangoes through stripe analysis technologies.
Dr Aashitosh A. Inamdar, Scientist-G and Head, TTBD, briefed the gathering about the significance of National Technology Day and presented an overview of CFTRI’s industry engagements during 2025–26.
Presiding over the programme, Dr Giridhar Parvatam, Director, CSIR-CFTRI, stated that technology transfer acts as a transformational process for industries by helping understand and address their requirements effectively. Our Institute continues to extend support to industries through sponsored projects and consultancy services. There have been several efforts of the CFTRI teams in developing technologies that have significantly benefited the food industry.
Further, Dr Giridhar stressed that R&D works that could not progress beyond certain Technology Readiness Levels (TRLs) should be revisited on priority, as they could open up new dimensions in research and innovation.
The event also witnessed the exchange of license agreements and distribution of certificates of appreciation to members of the S&T team. Staff members, research scholars, and students participated in the programme.
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