NIFTEM-T, Thanjavur, Tamil Nadu

National Institute of Food Technology Entrepreneurship and Management - Thanjavur

Pudukkottai Road,

Thanjavur,

Tamil Nadu,

India - 613005.

+91 4362 - 228155

[email protected]

http://www.iifpt.edu.in/

National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Thanjavur was established in 1967.

The National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T) is a pioneer Research and Educational Institution under the Ministry of Food Processing Industries, Government of India. Dr. V. Subrahmanyan. an eminent scientist and founder Director, Central Food Technological Research Institute, Mysore, after his retirement, started PPRC in 1967 as R & D laboratory in the Modern Rice Mill complex of Thanjavur Co-operative Marketing Federation (TCMF) at Tiruvarur, Tamil Nadu, India under the dedicated leadership and the able guidance of late. The mandate of the Institute at its inception was to seek solutions for preserving high moisture paddy because the paddy harvest season in Southern India coincided with the tail end of the South West monsoon. The Institute was later upgraded as a national laboratory with the name Paddy Processing Research Centre (PPRC) in 1972. At the time of up-gradation the mandates of the Institute were also changed and the scientists in the Institute focused their research in identifying technologies for post harvest procession and preservation of paddy. The Institute was moved to it current location at Thanjavur in 1984.

Considering the vital importance of strengthening R & D efforts in the post-harvest processing, preservation and value addition of raw agricultural produce, the Ministry of Food Processing Industries (MoFPI) strengthened and upgraded the PPRC as a National Institute in February 2008 and renamed as Indian Institute of Crop Processing Technology (IICPT).

The Honorable Union Minister of Food Processing Industries has rechristened IICPT as Indian Institute of Food Processing Technology (IIFPT) on 31st March 2017. In its upgraded form, IIFPT will focus on providing solutions to all food processing areas including fish, meat and dairy products processing through intensive research and development activities.

The Institute is located at Thanjavur, the ancient capital of Chola Kingdom and the granary of Tamil Nadu. The National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T) with its modern laboratories equipped with hi-tech instruments, is engaged in the R&D of food grain processing, value addition, by-product utilization through bio-processing, process and product development.

Our Food Quality Testing Laboratory is NABL accredited and FSSAI referral. We have a hi-tech and cottage level food processing incubation cum training center. Hands-on-training on different food processing technologies, renting facilities and other supports are offered all thought the year to help the entrepreneurs to put in their innovative ideas for the development of new products. National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T) offers B.Tech., M.Tech. and Ph.D. programs in Food Process Engineering and M.Tech. programs in Food Science and Technology and Ph.D. in Biotechnology.

VISION

To serve as a national institution for research, education and training in the area of post harvest processing of crops of wetlands and storm prone regions.

To undertake basic, applied and adoptive research in post-production sector of cyclone/storm prone areas and wetlands, also including plantation, spices and other important crops.

To act as a national organization for information on post-production systems of mandated crops.

To undertake transfer of technology, consultancy and analytical services for raw and processed agricultural commodities.

To establish linkages with related processing industries and other academic as well as R&D institutions for achieving its goals effectively.

MISSION

Gaining an increased understanding of living organisms with a view to increasing its application in the grain industry.

Developing a strong human resource capacity for the processing industry.

Providing a sound scientific basis for decision making in food security, safe environment and addressing the concerns of the consumers.

Generate and upgrade the scientific knowledge in the area of food grains for maximizing, conservation and utilization of food grains.

Value addition to the food grains and development of food products with safety through the application of newer technologies by R&D work.

Assist the existing industries for better performance in terms of efficient functioning, by-product utilization and effluent management.

Promote growth of new food industry, entrepreneurship, upgrading the skill of industrial manpower and management by imparting training programme.

Storage of grains, insect pest management and safeguarding the quality of food grains and products.

Shelf-life improvement of food grains/products by packaging and improved technology.

Environmental protection and work safety measures in food industries.

MANDATES

Gaining an increased understanding of living organisms with a view to increasing its application in the grain industry.

Basic, applied and adoptive research and development in post harvest processing, preservation and value addition of cereal grains, pulses, millets and oil seeds, and crops of wetlands and storm prone regions, including plantation, spices and other important crops.

Research and development for creating environment friendly methods of utilizing the vast biomass in the country and food industrial wastes for increased economic returns of the producers and processors.

Education and training for creating strong human resource capacities for the food processing industry and academic institutions in the country.

Training for upgrading the skills of academicians, research students and food processing entrepreneurs and manpower for promoting growth of new food industry and

entrepreneurship in the country.

Consultancy to existing food industries or for creation of new food industries for better performance, efficient functioning, and for by-product and waste utilization and effective effluent management.

Act as a National Institute for the information generation and flow on post harvest processing, preservation and value addition of foods and to create linkages with related industries, academic and R&D Institutions across the country and around the world, and

Analytical services to food industries and research institutes for testing the food and other organic samples and providing reports on the proximate and ultimate compositions.

Type of College

Private - Autonomous

Established

1967

Affiliation

Tamil Nadu Agricultural University (TNAU)

Ph.D

Streams	Mode	Duration	Eligibility
Doctor of philosophy in Food Technology and Management	full time	na	na

Streams	Mode	Duration	Eligibility
Bachelors and Post Graduate Diploma in Food Technology and Management	full time	na	na

Engineering

Streams	Mode	Duration	Eligibility
Bachelor of Technology in Food Technology	Full Time	4 Years	+2
Bachelors in Food Technology and Management	full time	na	na
Master of Technology in Food Processing Engineering	fulltime	2 years	na
Masters of Technology in Food Technology and Management	full time	na	na

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