Processed Indian Traditional Foods, PhD 2016-17

OBJECTIVES

• Publicise the attractions of research on Processed Traditional Indian Foods so as to pull high calibre students into appropriate PhD courses and then into industry
• For Group 1:
  • Solicit and evaluate innovative Indian foods research projects amongst these students
  • Download full details and application form for the Best Thesis Award in PDF or MS-Word format
• For Group 2:
  • Provide bursaries to 5 selected students who are planning to commence their PhD studies in Processed Traditional Indian Foods during the 2016/2017 academic year
  • Download full details and application form for 1st year Bursary Awards in PDF or MS-Word format
• For further details or enquiries, please contact: dhanu@firstmr.com or phd@firstmr.com

WHY TO BOOST RESEARCH ON INDIAN FOODS?

Indian foods are strongly influenced by regional, cultural and religious traditions and of large varieties, which are forgotten due to the rapid industrialization and busy lifestyle with higher working population in urban cities and towns.

FUTURE OF PROCESSED INDIAN FOODS

• Current Indian food industry is worth USD 175 bio and expected to grow at 10% till 2020
• In the last 3 years, over 50 food & beverage products have been introduced with 35% of which were based on Indian cuisines and flavors, showing a strong growth for processed Indian foods
• Exports of processed Indian foods are growing over 20% YoY – Most of the RTC/RTE manufacturers (MTR, Haldirams) target export markets (USA, Australia, Middle East etc.) with Non-Residential Indian (NRI) population and foreigners looking for unique flavors and taste
• Industry needs aware and knowledgeable Indigenous Indian researchers to industrialize foods that are home-cooked and lost recipe in India

Thus, F1rst has initiated the Processed Indian Traditional Foods research promotional programme.