CSIR–Central Food Technological Research Institute (CSIR–CFTRI), Mysuru, celebrated World Food Day by hosting an international workshop on “Advances in Wheat and Flour Quality Analysis: Techniques and Applications.” The one-day event was jointly organised by the Flour Milling, Baking and Confectionery Technology (FMBCT) Department of CSIR–CFTRI, Anchrom Enterprises India Pvt. Ltd., and Chopin Technologies, France.
The workshop focused on the latest analytical tools and techniques used in assessing wheat and flour quality, aiming to bridge the gap between scientific research and industrial practice. It brought together experts, technologists, and industry professionals to discuss the role of advanced evaluation methods in enhancing flour quality, process efficiency, and product performance.
Dr. Suresh D. Sakhare, senior principal scientist and head of FMBCT, outlined the objectives of the workshop and underscored the importance of modern analytical approaches for better collaboration between millers and bakers.
Inaugurating the event, Dr. Giridhar Parvatam, director of CSIR–CFTRI, stressed the need to adopt advanced scientific tools to ensure the quality, consistency, and nutritional value of wheat-based products. He highlighted the significance of industry–academia partnerships in driving innovation and improving quality standards.
Akshay Charegaonkar, managing director of Anchrom Enterprises India, discussed the company’s contributions to food and grain quality analysis, while Evans Daniel Hill, sales director at KPM Analytics, Malaysia, shared insights into global trends and Chopin Technologies’ pioneering role in analytical equipment development.
Technical sessions led by Chopin Technologies experts — Lena Bosc Bierne and Lucie Lebert — showcased instruments such as Mixolab, SDmatic, Alveolab, and RheoF4. These demonstrations illustrated the use of modern analytical tools in evaluating dough rheology, starch damage, and proofing behaviour, providing valuable takeaways for quality control and process optimisation.
Dr. Sakhare also delivered a presentation on “Importance of Damaged Starch – Millers and Bakers’ Perspective,” explaining how controlled starch damage influences flour performance and end-product quality. He advocated for integrating advanced analytical techniques into routine flour assessment to achieve consistent baking outcomes and higher consumer satisfaction.
Participants toured CFTRI’s FMBCT laboratories, observing advanced facilities for flour milling, rheology studies, and analytical testing. Representatives from major industry players — including Britannia Industries, Tata Consumer Products, Novozymes, and Krisha Flour Mill — joined researchers, academicians, and students in the workshop.
The event concluded on a high note, reinforcing the importance of scientific collaboration and technological advancement in strengthening India’s grain and flour industries. It successfully served as a global platform for knowledge sharing and innovation toward quality and sustainability in cereal processing.