ಮಸಾಲೆಗಳು ಮತ್ತು ಪರಿಮಳ ವಿಜ್ಞಾನ
बागान उत्पादमसाले एवं गंधस्वाद प्रौद्योगिकी
About the Department
The Department of Spices & Flavour Science is one of the important basic science and Technology
oriented Departments undertaking studies from the inception of CSIR-CFTRI for more than six decades.
The department‘s main activity is to develop and apply technology for conservation, value addition
and diversification for food & beverage uses of spices, herbs, coffee, cocoa, tea, and sugar cane etc..
and to promote the spice based industries through innovative and improved technologies and technical services.
The department has 13 well qualified and experienced scientists, technologists and engineers, specialized in core areas of Spice science, processing and product development. Most of the faculty has post – doctoral research experience in well-known Food laboratories of USA, Europe and Japan. They have excellent rapport with the leading institutes and universities in India and abroad working on Spices, plantation crops and Flavour Technology. Team has published over 350 research and review papers in peer reviewed national and international journals including several popular articles have been published. More than 50 process patents including 15 International patents have been obtained.
Expert technical services provided to food and allied industries and entrepreneurs on spices & Spice products, Coffee, Tea, Cocoa, Asfoetida, Kokum, Neera & Sugarcane products. Services offered on quality analysis of raw materials and products, Spray drying of flavours, by – product utilization, preparation of technical reports, techno – economic feasibility reports, and quality control guidance, process demonstration and Technical consultancy.