Department of Food Technology Research
The department is involved in different research projects such as assessment of bread quality and effect of different factors on its improvement: a national study, Food composition table, Food technology, Food safety, Data bank of food science and technology, Food fortification
Main tasks
Performing researches in order
• To assess both local and imported raw and cooked food
• To introduce appropriate methods for improving food processing (harvest to consumption)
• To develop formulation of new food products
• To reduce food wastage
• To use biologic resources in food industry
• To determine microbial and chemical contamination of food
• To determine appropriate fortification methods
• To help industry in research and development affairs
Sections of the Department
* Food chemistry
* Food microbiology and Biotechnology
* Food technology
Other activities
Counseling and collaboration with other organizations:
1. Ministry of Industry and Institute of Standard and Industrial Research: Cooperation in establishing national and international standards, holding Western Coordinating Committee (WCC), performing related research projects in order to improve export, and providing national food technology strategy
2. Ministry of Health: providing scientific counseling to the Food Control Administration
3. Ministry of Agriculture: providing scientific counseling and cooperating in holding national meetings, assessing current status and presenting food technology expansion feature and performing joint research Projects
4. Food and Agriculture Organization (FAO): Analysis control and management of Mycotoxins in food according to HACCP, Cooperation in establishing national and international project.