Mysuru, Oct. 20 - On the occasion of World Food Day (Oct.16), the 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.
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 Pvt. Ltd., 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 LucieLebert, 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.
Dr. Suresh D. Sakhare, Senior Principal Scientist and Head, FMBCT, briefed the objectives of the workshop and also 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.
The participants also had the opportunity to visit FMBCT laboratories, where they witnessed CFTRI’s state-of-the-art facilities for flour milling, dough rheology studies and analytical evaluations.
