View allAll Photos Tagged digestion
Amber Rudd is pictured cutting the ribbon to officially open Nestle's AD plant at its factory in Fawdon. With Amber are Hannah Whall a Nestle engineering graduate. Richard Gueterbock from Clearfleau and Andy Griffiths
Attirée par des jets de liquide provenant d'une petite branche, je me suis rendue compte que les cigales posées sur cette même branche etaient en train de faire pipi!!! (Attracted by jets of liquid from a small branch, I realized that the cicadas on the same branch were peeing!)
OVERALL VIEW OF THE $3.6 MILLION REFCOM (REFUSE CONVERSION TO METHANE) PLANT.
THIS FACILITY IS AN EFFORT TO PROVE THE CONCEPT OF THE ANAEROBIC DIGESTION OF A MIXTURE OF SOLID WASTE AND SEWAGE SLUDGE, TO DEVELOP DESIGN PARAMETERS,TO ESTABLISH ECONOMICS,AND TO DEVELOP DATA ON THE QUANTITY AND QUALITY OF GAS PRODUCED. URBAN WASTE IS SHREDDED AND SEPARATED INTO LIGHT AND HEAVY FRACTIONS. THE LIGHT FRACTION IS COMBINED WITH UP TO 10 PERCENT SEWAGE SLUDGE AND DIGESTED. WHEN OPERATING AT FULL CAPACITY, THE FACILITY IS EXPECTED TO PRODUCE ALMOST 300 MILLION CUBIC FEET OF METHANE PER YEAR. THE METHANE PRODUCED MAY BE USED AS FUEL FOR POWER GENERATION IN THE LOCALITY OR CLEANED FOR INJECTION INTO NATURAL GAS LINES. THIS DOE FACILITY WILL DEMONSTRATE THE COMMERCIAL AND TECHNICAL FEASIBILITY OF USING AN ANAEROBIC DIGESTION PROCESS TO DAILY CONVERT 50 TO 100 TONS OF SHREDDED ORGANIC WASTES AND SEWAGE SLUDGE INTO METHANE-RICH GAS. SOLID WASTE STORAGE BUILDING (LEFT), DIGESTOR TOWER (CENTER) AND WASTE CLASSIFICATION BUILDING (RIGHT).
For more information or additional images, please contact 202-586-5251.
sometimes coffee makes you go places... we know.
our coffee place toilet has sensitive digestion.
please flush toilet paper only. high five!
see more pictures from this journey in the album www.flickr.com/photos/noluck/albums/72177720326755888
Small, sweet smelling, daisy-like flowers. Tea made from flowers aids digestion and acts as a gentle sleep inducer. The flowers can also be used to garnish salads, desserts, and drinks. Flavour is slightly sweet and of chamomile.
This harvesting tool is great for you gardeners who like to collect chamomile (or other small flowers & seeds).
This harvesting tool allows you to easily (and quickly!) collect flowers and seeds without having to snip a single stem.
So much easier than picking each flower by hand!
Learn to make a chamomile rake from old drawer by following the steps in this tutorial.
Chamomile rake by Lakbear.
Please, don't hesitate to contact me here for more info: szentantal@gmail.com
If you like this project, please join to my Facebook group: www.facebook.com/Lakbear2014
The Pompidou Centre, located in the 4th arrondissement of Paris, houses a large public library, the Musée National d'Art Moderne, the largest museum for modern art in Europe and a centre for music and acoustic research.The building, opened in 1977, is named after Georges Pompidou and is build in the high-tech architecture style.
This image doesn't show some luggage in the Pompidou but moreover 'Doufs Digestion No.1' by Matali Crasset.
Looking for an apartment for your visit to Paris? All-Paris-Apartments has an extensive collection of apartments and hotels in Paris for every taste. The website also includes comprehensive area guides and tips for your vacation.
I left having a look at Level 2 - "The Present" until last, as it was quite crowded with families and their children.
So wasn't much I wanted to take up here with people in the way.
Things About Me - teaching kids about parts of the human body, inside of it - organs etc!
Where food goes and what happens to it!
For a unit on digestion she's telling a story from the point of view of an eaten cookie. I like cookies, but they are apparently lost inside me.
The forms are in place and concrete is poured at the brand-new CCS-agriKomp on-farm reference plant in Millbrook, Ontario.
More info here:
info.octaform.com/blog/bid/38924/Canadians-Bring-German-B...
Best Probiotic Help for Treatment of Irritable Bowel, Digestive Health, Constipation, Problems with Digestion Disorders, IBS Illnesses or Diarrhea after Eating.
Using pioneering new technologies in Superfoods and nutrition, CFTRI has developed amazing new products which are on show at CFTRI stall at Pragati Maidan:
· Chia and Quinoa based Chocolates and Laddoos;
· Omega-3 enriched ice-cream;
· Multigrain banana bar
· Fruit juice based carbonated drinks.
New Delhi, 24th November, 2016: CSIR-Central Food Technological Research Institute (CFTRI), the premier national institute for food technology is exhibiting a range of new agri-products now grown in India, called Superfoods that bring health and nutrition best practices to everyday eating and living to the common man. The exhibits by CFTRI at the Trade Fair at Pragati Maidan in New Delhi both impress and surprise with the range and scope of their utility and potency.
The Indian population is presently going through a nutrition transition and there is an increase in incidence of diabetes, impaired heart health and obesity while there is still rampant malnutrition in the nation.
Keeping in mind an effective solution needed to address these concerns, CSIR-CFTRI is working on bringing Superfoods to the Indian population. CFTRI works on various facets of food technology, food processing, advanced nutrition, Superfoods and allied sciences. Superfoods are foods which have superior nutrition profiles which upon regular consumption can help improve health and wellness of the consumer.
CFTRI has developed the agro-technology for growing Superfoods viz. Chia and Quinoa in Indian conditions. Chia is the richest source of omega-3 fats from a vegetarian source and Quinoa has excellent protein quality and low glycemic load carbohydrates. Comprehensively, Chia and Quinoa have potential to improve population health and both blend seamlessly into traditional food preparations.
CSIR-CFTRI also infuses the spirit of entrepreneurship in their students. One of the doctoral students after completing her academic program started her own technology provider start-up company, Oleome Biosolutions Pvt Ltd. In a global first, CSIR-CFTRI in collaboration with Oleome, has developed a 100% vegetarian, Omega-3-enriched Ice cream called “Nutriice” using Chia oil.
CSIR-CFTRI is also in the process of the final phase of testing of diacylglycerol (DAG) oil, a unique cooking oil that has “Anti-Obesity” functionalities. One can consume it as part of daily regular diet and while the oil is available as energy but does not get stored as fat in our bodies. The final phase of human clinical trial is presently under progress.
CFTRI has also designed and developed snacks with advanced nutrition designs to support the nutrition needs of growing children. These have been implemented in the aganwadi levels to complement the existing government mid-day meal and will be scaled up soon. The products, such as Nutri Chikki with spirulina, rice beverage mix, high protein rusk, energy food, nutri sprinkle, seasame paste and fortified mango bars have been well received by the children and the anganwadis alike. Multi-grain Banana bar is a new addition to in this product portfolio.
Another exciting area of multidisciplinary research being done at CSIR-CFTRI is on nanotechnology, food technology and nutrition. Nanomaterials are known for their characteristic properties and CSIR-CFTRI is working on the use of nanoparticles for various applications. One of our interesting developments is the design and development of food packaging material with nanoparticles with antimicrobial and antioxidant properties to improve shelf-life of processed foods.
CSIR-CFTRI is also working on “Smart Foods” to answer specific needs of the consumer. These promising and specifically designed innovations are being developed for better sleep, better skin health, improved digestion, better cognitive performance and better stress management. The high science is brought into a simple food product, like a cereal bar which helps one to be more attentive over the day, or a unique dosa mix that helps in working out better at the gym with lower perceived exhaustion and even a special soup to help sleep better at night!
Speaking on the sidelines of the CSIR-CFTRI exhibition at Pragati Maidn, Prof. Ram Rajasekharan, Director, CFTRI said “Our mandate is to find innovative solutions to India agricultural and nutritional challenges. Our aim is to develop products to make Indian agriculture productive, efficient and at a consumer level gradually replace drugs with foods that will promote better health and wellness. We strive to deliver our best in improving food security and nutrition security, also developing a stronger, smarter and healthier India”.
About CSIR-CFTRI:
CSIR − Central Food Technological Research Institute (CFTRI), Mysore (A constituent laboratory of Council of Scientific and Industrial Research, New Delhi) came into existence during 1950 with the great vision of its founders, and a network of inspiring as well as dedicated scientists who had a fascination to pursue in-depth research and development in the areas of food science and technology.
CSIR-CFTRI is today a large and diversified laboratory headed by Prof. Ram Rajasekharan, Director, CSIR-CFTRI. Presently the institute has a great team of scientists, technologists, engineers, technicians, skilled workers, and support staff. There are seventeen research and development departments, including laboratories focusing on lipid science, molecular nutrition, food engineering, food biotechnology, microbiology, biochemistry, food safety etc.
The institute has designed over 300 products, processes, and equipment types. It holds several patents and has a large number of high impact peer reviewed journal articles to its credit. India is the world's second largest food grain, fruit and vegetable producer, and the institute is engaged in research and development in the production and handling of grains, pulses, oilseeds, spices, fruits, vegetables, meat, fish, and poultry.
The institute develops technologies to increase efficiency and reduce postharvest losses, add convenience, increase export, find new sources of food products, integrate human resources in food industries and develops solutions to improve the health and wellness of the population.
CFTRI has a vast portfolio of over 300 products, processes and equipment designs, and close to 4000 licensees have availed themselves of these technologies for commercial exploitation. The achievements have been of considerable industrial value, social importance and national relevance, and coupled with the institute's wide-ranging facilities and services, have created an extensive impact on the Indian food industry and Indian society at large.
Not my favourite by any means but it goes down well as a wee New's Year giftlette-ette
Is there a flickr group titled "I didn't eat this" ?
Oh yes, so there is....
Elizabeth David, whose word I routinely take as gospel, says " This makes good rough food for those who like such things, but it is not exactly easy on the digestion"
've been having some health/digestion problems and haven't had corn in over a year. It's one of my favorite vegetables but it's one of the worst foods for digestion. I saw it as an option in my Full Circle box last week and just couldn't resist. I grilled it with the husk on and then smothered it with butter, salt and pepper. It was so good!
This storage cell contains glycogen granules and exhibits advanced degenerative changes due to digestion and/or inflammation.
The terminology that has been used for this structure is confusing. Although terms such as legume, lentil, pulse and starch granule have been used, this is actually a large, seed-derived storage cell. The human diet contains seeds such as lentils, peas, beans, corn kernels and many others. Mature seeds contain an embryo and, usually 1 of 2 types of storage cells: endosperm or cotyledon cells. The storage cells, which provide nutrition to the embryo, contain starch, protein, and lipids in varying amounts. Plants that produce seeds with 1 cotyledon are monocots; those with 2 cotyledons are dicots. The main source of nutrition for the embryo in monocots (corn, coconut, grains, etc) is generally from endosperm cells, and from cotyledon cells (peas, beans, legumes, etc.) in dicots. These 2 cell types are usually very difficult to distinguish based on their H&E morphology; distinguishing between them is of no practical significance for pathologists.
Click the "All Sizes" button above (next, click on "Original Size") to read an article or to see the image clearly.
These scans come from my rather large magazine collection. Instead of filling my house with old moldy magazines, I scanned them (in most cases, photographed them) and filled a storage area with moldy magazines. Now they reside on an external hard drive. I thought others might appreciate these tidbits of forgotten history.
Please feel free to leave any comments or thoughts or impressions... Thanks in advance!
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Eight Health Benefits of Aloe Vera
1) Sunburn Treatment
2) Moisturizes
3) Acne Treatment
4) Anti-Aging
5) Reduces Stretch Mark Appearance
6) Lots of Nutrients
7) Treats Periodontal Disease
8) Digestion Assistance
9) Improves Breath
The Egyptians back in ancient times used to think of Aloe Vera as a plant that promoted immortality. In modern times, we know that Aloe Vera has a lot of medicinal properties for treating problems such as sunburns and other skin problems.
Aloe Vera plant
Aloe Vera comes from the Liliaceae plant family. It is basically a cactus plant which can be found in dry environments including certain regions in India and Africa. Aloe is truly one of the first medicinal treatments ever used in human history.
When you break off an aloe leaf from the main plant, a clear colored gel comes out. This gel is what you apply to irritated or wounded skin in order to treat it.
When scientists finally got around to examining Aloe Vera and its benefits to the skin, the results confirmed that it has numerous medicinal properties for helping relieve various skin irritations. Some of these irritations include dry skin, flaky skin, scalp issues, hair issues, cosmetic issues, and so on.
Aloe Vera can even treat more serious skin damage such as burns and cuts. The Mayo Clinic did a study which showed that it can help treat other skin-related health issues such as eczema, dandruff, genital herpes, skin infections, diabetes, cysts, skin ulcers, canker sores, enhanced blood lipids, and psoriasis.
Eight Health Benefits of Aloe Vera
1) Sunburn Treatment
The skin has a cell layer all around the body called the epithelium. When you have a sunburn, this area gets damaged. The Aloe Vera works to heal this damage and adds moisture to it as well. As a result, the sunburned skin will heal faster because of the Aloe Vera’s vast supply of antioxidants and nutritional properties.
2) Moisturizes
If you’re just looking for a simple moisturizer for the skin, Aloe Vera will do the job without making your skin look greasy. If you happen to use make-up on your face that is mineral-based, the moisturizing properties of the Aloe Vera will prevent your skin from drying up. And if you want a natural aftershave lotion, Aloe Vera can work to heal all those tiny cuts that form during the shaving process.
3) Acne Treatment
Gibberellins and Auxin are two hormonal properties of Aloe Vera which promote the healing of skin wounds and inflammation. The hormone “Gibberellin” is a growth hormone that helps the skin regrow new cells to replace the ones that were damaged. As a result, the skin will naturally heal a lot faster and leave much less scarring.
Not only can Aloe Vera soothe the skin, promote rapid skin healing and act as an anti-inflammatory to it, the aloe will also reduce itchiness and blistering as well. The makers of Ayurvedic medication use Aloe as its main ingredient because of its ability to treat chronic skin issues such as eczema, acne, and psoriasis.
4) Anti-Aging
Aging causes the skin to lose elasticity and to form fine lines. There are many antioxidants in Aloe leaves such as Vitamin E, Vitamin C, and Beta-Carotene. These antioxidants work to enhance the natural firmness of the skin and to maintain its hydration.
5) Reduces Stretch Mark Appearance
The skin is made to be elastic because of human growth. However, when the skin is stretched too much on a regular basis, it can leave stretch marks. Some examples of this would be gaining weight and then losing weight or being pregnant and having your belly stretch out far. Once the stretching is over, there are marks on the skin that form because multiple skin layers were torn from the rapidly expanding and contracting of the skin. To help heal these marks and reduce their appearance, apply Aloe Vera gel to them.
6) Lots of Nutrients
There are more than 75 various kinds of nutrients in Aloe Vera. Some of the most vital nutrients are minerals, vitamins, sugars, enzymes, sterols, salicylic acid, amino acids, and more.
7) Treats Periodontal Disease
Studies have shown that Aloe Vera can be beneficial in treating various gum diseases such as periodontitis and gingivitis. It will also treat the symptoms of gum disease including gum swelling, inflammation, and bleeding. Aloe Vera’s properties serve as a strong antiseptic that can clean out areas of the gums where regular cleaners cannot get to very well. It even has antifungal properties to treat problems related to ulcers, denture stomatitis, and any cracks that exist in the mouth’s corners.
8) Digestion Assistance
If you have digestive problems or possibly even ulcers, Aloe Vera can treat these problems. Aloe is often used as a natural ingredient in laxatives which is why some people just like to use Aloe Vera as their laxative. It will help maintain regularity and balance in your digestive system. If you drink aloe-based juice, it can help treat problems such as rheumatism and arthritis.
9) Improves Breath
Aloe Vera can enhance the aroma of your breath by lowering the amount of gastric acid in the digestive system.
The post Aloe Vera: The 8 Benefits of Using It For Skin Care appeared first on Beauty Cinch - No Nonsense Beauty Tips.
beautycinch.com/aloe-vera-the-8-benefits-of-using-it-for-...
Using pioneering new technologies in Superfoods and nutrition, CFTRI has developed amazing new products which are on show at CFTRI stall at Pragati Maidan:
· Chia and Quinoa based Chocolates and Laddoos;
· Omega-3 enriched ice-cream;
· Multigrain banana bar
· Fruit juice based carbonated drinks.
New Delhi, 24th November, 2016: CSIR-Central Food Technological Research Institute (CFTRI), the premier national institute for food technology is exhibiting a range of new agri-products now grown in India, called Superfoods that bring health and nutrition best practices to everyday eating and living to the common man. The exhibits by CFTRI at the Trade Fair at Pragati Maidan in New Delhi both impress and surprise with the range and scope of their utility and potency.
The Indian population is presently going through a nutrition transition and there is an increase in incidence of diabetes, impaired heart health and obesity while there is still rampant malnutrition in the nation.
Keeping in mind an effective solution needed to address these concerns, CSIR-CFTRI is working on bringing Superfoods to the Indian population. CFTRI works on various facets of food technology, food processing, advanced nutrition, Superfoods and allied sciences. Superfoods are foods which have superior nutrition profiles which upon regular consumption can help improve health and wellness of the consumer.
CFTRI has developed the agro-technology for growing Superfoods viz. Chia and Quinoa in Indian conditions. Chia is the richest source of omega-3 fats from a vegetarian source and Quinoa has excellent protein quality and low glycemic load carbohydrates. Comprehensively, Chia and Quinoa have potential to improve population health and both blend seamlessly into traditional food preparations.
CSIR-CFTRI also infuses the spirit of entrepreneurship in their students. One of the doctoral students after completing her academic program started her own technology provider start-up company, Oleome Biosolutions Pvt Ltd. In a global first, CSIR-CFTRI in collaboration with Oleome, has developed a 100% vegetarian, Omega-3-enriched Ice cream called “Nutriice” using Chia oil.
CSIR-CFTRI is also in the process of the final phase of testing of diacylglycerol (DAG) oil, a unique cooking oil that has “Anti-Obesity” functionalities. One can consume it as part of daily regular diet and while the oil is available as energy but does not get stored as fat in our bodies. The final phase of human clinical trial is presently under progress.
CFTRI has also designed and developed snacks with advanced nutrition designs to support the nutrition needs of growing children. These have been implemented in the aganwadi levels to complement the existing government mid-day meal and will be scaled up soon. The products, such as Nutri Chikki with spirulina, rice beverage mix, high protein rusk, energy food, nutri sprinkle, seasame paste and fortified mango bars have been well received by the children and the anganwadis alike. Multi-grain Banana bar is a new addition to in this product portfolio.
Another exciting area of multidisciplinary research being done at CSIR-CFTRI is on nanotechnology, food technology and nutrition. Nanomaterials are known for their characteristic properties and CSIR-CFTRI is working on the use of nanoparticles for various applications. One of our interesting developments is the design and development of food packaging material with nanoparticles with antimicrobial and antioxidant properties to improve shelf-life of processed foods.
CSIR-CFTRI is also working on “Smart Foods” to answer specific needs of the consumer. These promising and specifically designed innovations are being developed for better sleep, better skin health, improved digestion, better cognitive performance and better stress management. The high science is brought into a simple food product, like a cereal bar which helps one to be more attentive over the day, or a unique dosa mix that helps in working out better at the gym with lower perceived exhaustion and even a special soup to help sleep better at night!
Speaking on the sidelines of the CSIR-CFTRI exhibition at Pragati Maidn, Prof. Ram Rajasekharan, Director, CFTRI said “Our mandate is to find innovative solutions to India agricultural and nutritional challenges. Our aim is to develop products to make Indian agriculture productive, efficient and at a consumer level gradually replace drugs with foods that will promote better health and wellness. We strive to deliver our best in improving food security and nutrition security, also developing a stronger, smarter and healthier India”.
About CSIR-CFTRI:
CSIR − Central Food Technological Research Institute (CFTRI), Mysore (A constituent laboratory of Council of Scientific and Industrial Research, New Delhi) came into existence during 1950 with the great vision of its founders, and a network of inspiring as well as dedicated scientists who had a fascination to pursue in-depth research and development in the areas of food science and technology.
CSIR-CFTRI is today a large and diversified laboratory headed by Prof. Ram Rajasekharan, Director, CSIR-CFTRI. Presently the institute has a great team of scientists, technologists, engineers, technicians, skilled workers, and support staff. There are seventeen research and development departments, including laboratories focusing on lipid science, molecular nutrition, food engineering, food biotechnology, microbiology, biochemistry, food safety etc.
The institute has designed over 300 products, processes, and equipment types. It holds several patents and has a large number of high impact peer reviewed journal articles to its credit. India is the world's second largest food grain, fruit and vegetable producer, and the institute is engaged in research and development in the production and handling of grains, pulses, oilseeds, spices, fruits, vegetables, meat, fish, and poultry.
The institute develops technologies to increase efficiency and reduce postharvest losses, add convenience, increase export, find new sources of food products, integrate human resources in food industries and develops solutions to improve the health and wellness of the population.
CFTRI has a vast portfolio of over 300 products, processes and equipment designs, and close to 4000 licensees have availed themselves of these technologies for commercial exploitation. The achievements have been of considerable industrial value, social importance and national relevance, and coupled with the institute's wide-ranging facilities and services, have created an extensive impact on the Indian food industry and Indian society at large.
Aperitivo (aceitunas, chips, bastones y mayonesa de soja).
Nueva visita a Caldeni con una comida excelente, que proporcionó una plácida digestión y dejó un gratísimo recuerdo. La acompañamos con una botella de Reinhard Waldtzschütz Grüner Veltliner 2005 (19,95€), un vino ligeramente untuoso, fresco, vivo y sabroso, que se comportó magníficamente. La cuenta ascendió a 104€ (2 personas). Buen precio.
Caldeni sigue en plena forma. El comedor es acogedor y el servicio impecable, con una atención de primer orden. La cocina presenta platos limpios y sabrosos, elaborados con delicadeza, respeto por el producto y rehuyendo el artificio. Un conjunto que transpira naturalidad, honestidad y profesionalidad. Habrá que ir pensando en volver.
Using pioneering new technologies in Superfoods and nutrition, CFTRI has developed amazing new products which are on show at CFTRI stall at Pragati Maidan:
· Chia and Quinoa based Chocolates and Laddoos;
· Omega-3 enriched ice-cream;
· Multigrain banana bar
· Fruit juice based carbonated drinks.
New Delhi, 24th November, 2016: CSIR-Central Food Technological Research Institute (CFTRI), the premier national institute for food technology is exhibiting a range of new agri-products now grown in India, called Superfoods that bring health and nutrition best practices to everyday eating and living to the common man. The exhibits by CFTRI at the Trade Fair at Pragati Maidan in New Delhi both impress and surprise with the range and scope of their utility and potency.
The Indian population is presently going through a nutrition transition and there is an increase in incidence of diabetes, impaired heart health and obesity while there is still rampant malnutrition in the nation.
Keeping in mind an effective solution needed to address these concerns, CSIR-CFTRI is working on bringing Superfoods to the Indian population. CFTRI works on various facets of food technology, food processing, advanced nutrition, Superfoods and allied sciences. Superfoods are foods which have superior nutrition profiles which upon regular consumption can help improve health and wellness of the consumer.
CFTRI has developed the agro-technology for growing Superfoods viz. Chia and Quinoa in Indian conditions. Chia is the richest source of omega-3 fats from a vegetarian source and Quinoa has excellent protein quality and low glycemic load carbohydrates. Comprehensively, Chia and Quinoa have potential to improve population health and both blend seamlessly into traditional food preparations.
CSIR-CFTRI also infuses the spirit of entrepreneurship in their students. One of the doctoral students after completing her academic program started her own technology provider start-up company, Oleome Biosolutions Pvt Ltd. In a global first, CSIR-CFTRI in collaboration with Oleome, has developed a 100% vegetarian, Omega-3-enriched Ice cream called “Nutriice” using Chia oil.
CSIR-CFTRI is also in the process of the final phase of testing of diacylglycerol (DAG) oil, a unique cooking oil that has “Anti-Obesity” functionalities. One can consume it as part of daily regular diet and while the oil is available as energy but does not get stored as fat in our bodies. The final phase of human clinical trial is presently under progress.
CFTRI has also designed and developed snacks with advanced nutrition designs to support the nutrition needs of growing children. These have been implemented in the aganwadi levels to complement the existing government mid-day meal and will be scaled up soon. The products, such as Nutri Chikki with spirulina, rice beverage mix, high protein rusk, energy food, nutri sprinkle, seasame paste and fortified mango bars have been well received by the children and the anganwadis alike. Multi-grain Banana bar is a new addition to in this product portfolio.
Another exciting area of multidisciplinary research being done at CSIR-CFTRI is on nanotechnology, food technology and nutrition. Nanomaterials are known for their characteristic properties and CSIR-CFTRI is working on the use of nanoparticles for various applications. One of our interesting developments is the design and development of food packaging material with nanoparticles with antimicrobial and antioxidant properties to improve shelf-life of processed foods.
CSIR-CFTRI is also working on “Smart Foods” to answer specific needs of the consumer. These promising and specifically designed innovations are being developed for better sleep, better skin health, improved digestion, better cognitive performance and better stress management. The high science is brought into a simple food product, like a cereal bar which helps one to be more attentive over the day, or a unique dosa mix that helps in working out better at the gym with lower perceived exhaustion and even a special soup to help sleep better at night!
Speaking on the sidelines of the CSIR-CFTRI exhibition at Pragati Maidn, Prof. Ram Rajasekharan, Director, CFTRI said “Our mandate is to find innovative solutions to India agricultural and nutritional challenges. Our aim is to develop products to make Indian agriculture productive, efficient and at a consumer level gradually replace drugs with foods that will promote better health and wellness. We strive to deliver our best in improving food security and nutrition security, also developing a stronger, smarter and healthier India”.
About CSIR-CFTRI:
CSIR − Central Food Technological Research Institute (CFTRI), Mysore (A constituent laboratory of Council of Scientific and Industrial Research, New Delhi) came into existence during 1950 with the great vision of its founders, and a network of inspiring as well as dedicated scientists who had a fascination to pursue in-depth research and development in the areas of food science and technology.
CSIR-CFTRI is today a large and diversified laboratory headed by Prof. Ram Rajasekharan, Director, CSIR-CFTRI. Presently the institute has a great team of scientists, technologists, engineers, technicians, skilled workers, and support staff. There are seventeen research and development departments, including laboratories focusing on lipid science, molecular nutrition, food engineering, food biotechnology, microbiology, biochemistry, food safety etc.
The institute has designed over 300 products, processes, and equipment types. It holds several patents and has a large number of high impact peer reviewed journal articles to its credit. India is the world's second largest food grain, fruit and vegetable producer, and the institute is engaged in research and development in the production and handling of grains, pulses, oilseeds, spices, fruits, vegetables, meat, fish, and poultry.
The institute develops technologies to increase efficiency and reduce postharvest losses, add convenience, increase export, find new sources of food products, integrate human resources in food industries and develops solutions to improve the health and wellness of the population.
CFTRI has a vast portfolio of over 300 products, processes and equipment designs, and close to 4000 licensees have availed themselves of these technologies for commercial exploitation. The achievements have been of considerable industrial value, social importance and national relevance, and coupled with the institute's wide-ranging facilities and services, have created an extensive impact on the Indian food industry and Indian society at large.
Using pioneering new technologies in Superfoods and nutrition, CFTRI has developed amazing new products which are on show at CFTRI stall at Pragati Maidan:
· Chia and Quinoa based Chocolates and Laddoos;
· Omega-3 enriched ice-cream;
· Multigrain banana bar
· Fruit juice based carbonated drinks.
New Delhi, 24th November, 2016: CSIR-Central Food Technological Research Institute (CFTRI), the premier national institute for food technology is exhibiting a range of new agri-products now grown in India, called Superfoods that bring health and nutrition best practices to everyday eating and living to the common man. The exhibits by CFTRI at the Trade Fair at Pragati Maidan in New Delhi both impress and surprise with the range and scope of their utility and potency.
The Indian population is presently going through a nutrition transition and there is an increase in incidence of diabetes, impaired heart health and obesity while there is still rampant malnutrition in the nation.
Keeping in mind an effective solution needed to address these concerns, CSIR-CFTRI is working on bringing Superfoods to the Indian population. CFTRI works on various facets of food technology, food processing, advanced nutrition, Superfoods and allied sciences. Superfoods are foods which have superior nutrition profiles which upon regular consumption can help improve health and wellness of the consumer.
CFTRI has developed the agro-technology for growing Superfoods viz. Chia and Quinoa in Indian conditions. Chia is the richest source of omega-3 fats from a vegetarian source and Quinoa has excellent protein quality and low glycemic load carbohydrates. Comprehensively, Chia and Quinoa have potential to improve population health and both blend seamlessly into traditional food preparations.
CSIR-CFTRI also infuses the spirit of entrepreneurship in their students. One of the doctoral students after completing her academic program started her own technology provider start-up company, Oleome Biosolutions Pvt Ltd. In a global first, CSIR-CFTRI in collaboration with Oleome, has developed a 100% vegetarian, Omega-3-enriched Ice cream called “Nutriice” using Chia oil.
CSIR-CFTRI is also in the process of the final phase of testing of diacylglycerol (DAG) oil, a unique cooking oil that has “Anti-Obesity” functionalities. One can consume it as part of daily regular diet and while the oil is available as energy but does not get stored as fat in our bodies. The final phase of human clinical trial is presently under progress.
CFTRI has also designed and developed snacks with advanced nutrition designs to support the nutrition needs of growing children. These have been implemented in the aganwadi levels to complement the existing government mid-day meal and will be scaled up soon. The products, such as Nutri Chikki with spirulina, rice beverage mix, high protein rusk, energy food, nutri sprinkle, seasame paste and fortified mango bars have been well received by the children and the anganwadis alike. Multi-grain Banana bar is a new addition to in this product portfolio.
Another exciting area of multidisciplinary research being done at CSIR-CFTRI is on nanotechnology, food technology and nutrition. Nanomaterials are known for their characteristic properties and CSIR-CFTRI is working on the use of nanoparticles for various applications. One of our interesting developments is the design and development of food packaging material with nanoparticles with antimicrobial and antioxidant properties to improve shelf-life of processed foods.
CSIR-CFTRI is also working on “Smart Foods” to answer specific needs of the consumer. These promising and specifically designed innovations are being developed for better sleep, better skin health, improved digestion, better cognitive performance and better stress management. The high science is brought into a simple food product, like a cereal bar which helps one to be more attentive over the day, or a unique dosa mix that helps in working out better at the gym with lower perceived exhaustion and even a special soup to help sleep better at night!
Speaking on the sidelines of the CSIR-CFTRI exhibition at Pragati Maidn, Prof. Ram Rajasekharan, Director, CFTRI said “Our mandate is to find innovative solutions to India agricultural and nutritional challenges. Our aim is to develop products to make Indian agriculture productive, efficient and at a consumer level gradually replace drugs with foods that will promote better health and wellness. We strive to deliver our best in improving food security and nutrition security, also developing a stronger, smarter and healthier India”.
About CSIR-CFTRI:
CSIR − Central Food Technological Research Institute (CFTRI), Mysore (A constituent laboratory of Council of Scientific and Industrial Research, New Delhi) came into existence during 1950 with the great vision of its founders, and a network of inspiring as well as dedicated scientists who had a fascination to pursue in-depth research and development in the areas of food science and technology.
CSIR-CFTRI is today a large and diversified laboratory headed by Prof. Ram Rajasekharan, Director, CSIR-CFTRI. Presently the institute has a great team of scientists, technologists, engineers, technicians, skilled workers, and support staff. There are seventeen research and development departments, including laboratories focusing on lipid science, molecular nutrition, food engineering, food biotechnology, microbiology, biochemistry, food safety etc.
The institute has designed over 300 products, processes, and equipment types. It holds several patents and has a large number of high impact peer reviewed journal articles to its credit. India is the world's second largest food grain, fruit and vegetable producer, and the institute is engaged in research and development in the production and handling of grains, pulses, oilseeds, spices, fruits, vegetables, meat, fish, and poultry.
The institute develops technologies to increase efficiency and reduce postharvest losses, add convenience, increase export, find new sources of food products, integrate human resources in food industries and develops solutions to improve the health and wellness of the population.
CFTRI has a vast portfolio of over 300 products, processes and equipment designs, and close to 4000 licensees have availed themselves of these technologies for commercial exploitation. The achievements have been of considerable industrial value, social importance and national relevance, and coupled with the institute's wide-ranging facilities and services, have created an extensive impact on the Indian food industry and Indian society at large.