CSIR-Central Food Technological Research Institute (CFTRI), Mysore, is a premier R&D Institute devoted to Food Science & Technology under the aegis of the Council of Scientific and Industrial Research since 1950. CFTRI focuses on research in technology development, engineering sciences, translational research, along with food protection and safety. Development of cost-effective technologies targeted to small and medium scale enterprises, utilization of newer Agri-Resources, and value addition for ensuring food security by innovative food processing methodologies are the prime objectives of the Institute.
The Association of Food Scientists and Technologists (India), established in 1957, is one of the largest professional and educational organizations, with around 5000 members - food scientists and technologists, across the globe. The major objective of AFST(I) is to stimulate and advance knowledgebase on various aspects of Food Science and Technology by organizing National and International Conferences and bringing out technical publications including prestigious journals-Journal of Food Science and Technology (JFST) and Indian Food Industry Mag (IFI Mag). The association recognizes talent and excellence in the profession of Food Science and Technology by conferring various Awards and Fellowship.
As CSIR-CFTRI enters its 75th year of remarkable contributions to Food Science and Technology in India, we are commemorating this milestone with a series
of scientific and academic events throughout the year. One of the flagship events is the National Symposium on Plant Proteins: Structure-Function, Human Nutrition,
and Technological Advances, scheduled to take place at CSIR-CFTRI, Mysuru, on July 25, 2025.
Currently, India's dietary protein intake is dependent mainly on cereals such as wheat and rice, which contribute to nearly 60% of the total crop production
and yield approximately 22.6 million metric tons (MMT) of protein. However, the protein quality of cereals-especially in terms of essential amino
acids (EAAs)-is relatively poor compared to animal-based sources. This heavy reliance has led to widespread protein deficiency, affecting an estimated 13
to 37.3% of the population across various age groups.
To bridge this nutritional gap, there is a growing interest in alternative protein sources such as legumes, mushrooms, and single-cell proteins derived
from microalgae, yeast, and bacteria.
This symposium aims to bring together leading scientists, technologists, industry professionals, and young researchers to share knowledge and explore the
current landscape, challenges, and future directions in plant protein research. The symposium will focus on recent advancements in plant proteins,
covering a range of topics including: