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CSIR–CFTRI observes World Food Day with international workshop on wheat & flour quality analysis
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Saturday, 25 October, 2025, 13 : 00 PM [IST]
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Our Bureau, Bengaluru
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CSIR–Central Food Technological Research Institute (CSIR–CFTRI), Mysuru, organised a one-day workshop on ‘Advances in Wheat and Flour Quality Analysis: Techniques and Applications’. The event was jointly organised by the Flour Milling, Baking and Confectionery Technology (FMBCT) Department of CSIR–CFTRI in association with Anchrom Enterprises India Pvt. Ltd., and Chopin Technologies, France.
The workshop aimed to highlight the latest developments in analytical tools and techniques for assessing wheat and flour quality, bridging the gap between research and industrial practice. It brought together scientists, technologists, and industry professionals to discuss the importance of modern evaluation methods in improving flour quality, process efficiency, and product performance. Dr Suresh D Sakhare, senior principal scientist and head, FMBCT, briefed the gathering on the objectives of the workshop and emphasised the importance of adopting advanced analytical approaches for improving communication between millers and bakers.
Dr Giridhar Parvatam, director, CSIR–CFTRI, inaugurated the event and highlighted the significance of applying modern scientific tools for ensuring the quality, consistency, and nutritional value of wheat-based products. He stressed the importance of such collaborative platforms in promoting knowledge exchange between academia and industry.
Akshay Charegaonkar, managing director, Anchrom Enterprises India, shared insights into the company’s contributions to analytical instrumentation in food and grain quality analysis, while Evans Daniel Hill, sales director, KPM Analytics, Malaysia, elaborated on global advancements in wheat quality assessment and the role of Chopin Technologies in developing state-of-the-art analytical equipment.
The technical sessions were led by experts from Chopin Technologies, France Lena Bosc Bierne, food applications manager, and Lucie Lebert, food applications specialist. They demonstrated the application of modern analytical instruments such as Mixolab, SDmatic, Alveolab, and RheoF4 for evaluating dough rheology, starch damage, and proofing behaviour. These sessions provided valuable insights into how such technologies can enhance quality control and process optimisation in milling and baking industries.
Dr Sakhare delivered a technical presentation on ‘Importance of Damaged Starch – Millers and Bakers’ Perspective’, highlighting how controlled starch damage plays a crucial role in flour performance, dough characteristics, and end-product quality. He emphasised the need for integrating advanced analytical tools into routine quality assessment to achieve consistent baking results and improved consumer satisfaction.
The participants also had the opportunity to visit the FMBCT laboratories, where they witnessed CFTRI’s state-of-the-art facilities for flour milling, dough rheology studies, and analytical evaluations. The workshop attracted active participation from leading industry professionals representing Britannia Industries, Tata Consumer Products, Novozymes, and Krisha Flour Mill, alongside researchers, academicians, and students.
The event concluded on a highly positive note, reinforcing the relevance of scientific collaboration and technological innovation in addressing the evolving needs of the grain and flour industries. The workshop successfully served as a platform for knowledge exchange, fostering partnerships between research institutions and industrial stakeholders in the pursuit of quality and sustainability in cereal processing.
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