AI, smart cold chains, upcycling technologies shaping food processing sector: CSIR-CFTRI director in Mysuru

Mysuru: Dr Giridhar Parvatam, Director, CSIR-CFTRI, noted that the food processing sector is at a critical juncture, balancing affordability, safety, and convenience with increasing health and environmental concerns.

He was speaking at the convocation ceremony for the MSc Food Technology (2023–25 batch) hosted by CSIR-CFTRI hosted on its campus in Mysuru on Saturday.

Dr Giridhar pointed out key challenges such as the rise of ultra-processed foods (UPFs), significant food waste in plant-based processing, high energy consumption, and packaging waste. He emphasized that advancements such as artificial intelligence, smart cold chains, and upcycling technologies are reshaping the sector. He underscored the need for a sustainable, technology-driven, and circular food processing system.

K B Lingaraju, President, Mysore Chamber of Commerce and Industry (FKCCI), emphasized the importance of building a sustainable society through the development of an eco-friendly food industry. He highlighted the need to ensure safe and nutritious food while enabling farmers to benefit from advancements in food technology.

Lingaraju also called upon premier institutions in Mysuru to foster incubation and entrepreneurship among MSMEs and food startups, drawing inspiration from the long-standing support extended by industrial establishments in the region. On the occasion, he expressed interest to institute a corpus fund with CFTRI to provide fellowships for top-performing students.

As many as 29 students were awarded MSc Food Technology degrees by Academy of Scientific and Innovative Research (AcSIR) of CFTRI. H S Poornima (first Rank), Pavithra (second rank), and Shubra (third Rank) bagged top three ranks.

The MSc Food Technology programme at CSIR-CFTRI is a flagship course with a legacy of over 60 years. With an intake of 32 students selected through an all-India entrance examination, the programme maintains a good placement record, with 100 per cent placement and nearly 80% of students securing positions in leading food companies by the third semester. Its alumni are spread across the globe, occupying key positions and contributing well to the food sector.