Indigenous innovations at NIFTEM-K aim to help detect adulteration in milk, paneer, ghee, fruits and water, bringing food safety closer to ordinary citizens
By Vivek Shukla
Every day, millions of Indians buy milk, paneer, ghee, fruits and vegetables with one lingering concern: Is the food they consume genuinely safe?
Food adulteration continues to pose a serious public health challenge across the country. From synthetic milk and pesticide residues to artificial ripening agents such as calcium carbide, consumers often have little way of verifying the quality and safety of everyday food products.
Scientists at the National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K) believe technology can help bridge that gap. The institute, an Institution of National Importance under the Ministry of Food Processing Industries, Government of India, has developed a range of affordable rapid testing kits that enable quick detection of common food adulterants without the need for sophisticated laboratory equipment.
Located on the Delhi-Haryana border, NIFTEM-K has quietly emerged as one of India’s leading centres for food science research, innovation and entrepreneurship, with a growing focus on practical technologies that directly benefit consumers.
Affordable Science for Safer Food
Leading these efforts is Dr. Harinder Singh Oberoi, Director of NIFTEM-K since August 2023. A distinguished food scientist with a Ph.D. in Microbiology from Punjab Agricultural University, Ludhiana, and international research experience at Kansas State University in the United States, Dr. Oberoi previously served as an Advisor to the Food Safety and Standards Authority of India (FSSAI).
According to Dr. Oberoi, ensuring food safety remains one of the institute’s highest priorities.
“Our scientists have developed nano sensor-based rapid test kits capable of detecting adulterants and assessing quality parameters in milk, paneer and ghee,” he said.
Designed as paper-based dip-and-test strips, these kits are simple to use, inexpensive and capable of delivering results within minutes. Since they require no specialised laboratory infrastructure, they can be used at food processing units, retail outlets and potentially even by field inspectors for on-site screening.
“The objective is to make food safety testing faster, simpler and more accessible,” Dr. Oberoi explained.
From Laboratory Innovation to Commercial Use
The rapid testing kits have already been validated by the National Food Laboratory under FSSAI and transferred to a start-up for commercial production.
NIFTEM-K researchers are also developing similar technologies for detecting:
- Heavy metals in water
- Pesticide residues
- Artificial colours in tea
- Calcium carbide used for artificial fruit ripening
Several of these technologies are currently undergoing different stages of validation before wider deployment.
The institute’s innovations are protected through patents, copyrights and industrial designs, ensuring that indigenous research can be translated into commercially viable products while strengthening India’s food safety ecosystem.
Dr. Oberoi believes such technologies can significantly improve surveillance against food adulteration by enabling faster screening across the food supply chain.
“Our endeavour is to ensure that these technologies ultimately reach consumers and strengthen confidence in the safety of the food they eat every day,” he said.
Building India’s Food Innovation Ecosystem
Food safety is only one aspect of NIFTEM-K’s expanding research agenda.
Under Dr. Oberoi’s leadership, the institute is working towards evolving into the International Institute of Food Technology, Entrepreneurship and Management (IIFTEM), reflecting its broader ambitions in research, education and global collaboration.
The institute is actively pursuing research in several emerging areas, including:
- Food fortification
- Sustainable food processing
- Bio-processing technologies
- Plant-based and vegan foods
- Clean-label products
- Functional and speciality foods
- Sustainable packaging
Researchers have so far developed 72 technologies that are available for transfer to industry and entrepreneurs.
Since its establishment just over a decade ago, NIFTEM-K has secured 13 patents, most of which have already been commercialised, while another 16 patent applications are currently under examination.
Encouraging Start-ups and Entrepreneurship
Beyond scientific research, the institute has also focused on promoting entrepreneurship.
Its NIFTEM Technology Innovation and Business Incubation Facility (NTIBIF) has supported 65 start-ups and 25 Farmer Producer Organisations (FPOs), helping transform laboratory research into commercially sustainable enterprises.
Dr. Oberoi believes research should create opportunities beyond academic publications.
“We strongly believe that scientific research must also generate employment, entrepreneurship and practical solutions for society,” he said.
The institute also works closely with industry to solve real-world challenges ranging from food processing and post-harvest management to value addition and sustainable production systems.
Looking Towards the Future
India’s food processing sector is expected to play an increasingly important role in the country’s economic growth, nutritional security and export ambitions. As food systems become more technology-driven, institutions like NIFTEM-K are positioning themselves at the intersection of scientific innovation, entrepreneurship and public health.
For young students interested in food science, Dr. Oberoi sees enormous opportunities.
“The future of food lies in science, innovation and sustainability,” he said. “Whether it is ensuring food safety, developing healthier foods, reducing post-harvest losses, creating sustainable packaging or building the next generation of food technology start-ups, the opportunities are virtually limitless.”
He encouraged young researchers, entrepreneurs and innovators to participate in shaping the future of India’s food sector.
As India strengthens its food safety ecosystem through scientific innovation and regulatory oversight, affordable indigenous technologies such as rapid food adulteration test kits could become an important bridge between laboratories and everyday consumers. If successfully adopted at scale, these innovations may help make safer food not merely an aspiration, but a practical reality for millions of Indian households.
