The Council of Scientific and Industrial Research (CSIR) is organizing a five-day short-term training program titled 'Spices and Flavours: Current Trends in Processing, Formulations, and Quality Evaluation' in collaboration with the Central Food Technological Research Institute (CFTRI).
The training will take place from October 9 to 13 and will primarily focus on innovative processing techniques, fundamental aspects of quality analysis, and adherence to regulatory standards.
Key topics of discussion will include product formulation and optimization, sensory qualities, and evaluation methods.
It is imperative that participants have a thorough understanding of the subject matter as the entire program will be conducted in English.
The registration fee for each participant is set at ₹13,000.
And, the course organization is led by S Nagarajan, who serves as the principal scientist at CFTRI's Department of Spices and Flavour Sciences.
Meanwhile, Raghunandanan MV fulfills the role of coordinator for the institute's short-term courses.
