Since 1939, the year of the commencement of fats and oils program at food protein R&D center, the program has been dedicated in improvement of quality and processing characteristics of fats and oils. The fats and oils program expertise in both pilot plant operations and lab scale research with its highly trained personnel and staff.
We conduct extensive research for improvement of functional as well as nutritional characteristics of wide variety of oils and fats for our clients. We also conduct short courses that are known for their one to one interaction with some of the fats and oils industry’s best technical staff.
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