Bengaluru, NFAPost: Nine researchers, consisting of both present and former scientists of CSIRCentral Food Technological Research Institute, Mysuru, have received international recognition for their achievements in the areas of Food Science and Biotechnology.
It was revealed in a recently released ‘World Ranking of Top 2% Scientists’, which was compiled based on an independent study carried out by Stanford University researchers.
It is a proud moment for all the staff of CSIR-CFTRI as out of 18 researchers listed in the Food Science area from India, eight former and present researchers, namely, Dr. K Srinivasan, Dr. R. N. Taranathan, Dr. N.K. Rastog, Dr. G.K. Jayaprakasha, Dr. P.S. Negi, Dr. Suvendu Bhattacharya, Dr. K. Akhilender Naidu and Dr. K.R. Bhattacharya are from CFTRI alone.
World recognition
Dr. S. Divakar received recognition in the area of Biotechnology. Of these researchers, Dr. N. K. Rastogi and Dr. P. S. Negi are currently in service.
The analysis was conducted using citations from Scopus for assessing scientists for career-long citation impact till the end of 2019 and the citation impact during a single calendar year 2019. The scientists were organised into 22 scientific fields and 176 subfields using the indicators.
The researchers at Stanford University, California, USA, have created a database of 1,59,684 top scientists of the world on the basis of standardised citation indicators which include information on citations, H-index, co-authorship and a
composite indicator, etc., for conducting the study.
CSIR-Central Food Technological Research Institute (CSIR-CFTRI), is one of the constituent laboratories under the aegis of the Council of Scientific and Industrial Research (CSIR) and led by Ministry of Science and Technology. It was opened on 21 October 1950 in Mysore, Karnataka. CFTRI also has its resource centres in Hyderabad, Lucknow and Mumbai, rendering technical assistance to numerous entrepreneurs.
Patents filing
According to the recent statistics, CFTRI has nearly 200 scientists, technologists, and engineers, and over 200 technicians, skilled workers, and support staff. There are sixteen research and development departments, including laboratories focusing on food engineering, food biotechnology, microbiology, grain sciences, sensory science, Biochemistry, Molecular Nutrition and food safety.
In addition to developing over 300 products, processes, and equipment types, CFTRI also holds several patents and has published findings in reputed global journals. The institute assumes significance as India is the world’s second-largest food grain, fruit and vegetable producer. The scientific research from CFTRI helps in the production and handling of grains, pulses, oilseeds, along with spices, fruits, vegetables, meat, fish and poultry.
The institute known for various technologies developed for increasing efficiency and reduce post-harvest losses and convenience, increase in export, find new sources of food products, integrate human resources in food industries, reduce cost and modernise entire chain in the food value chain.
