Post Name : Junior Research Fellow No of Vacancy : 01 Post Pay Scale : Rs. 12000/- (Per month) Educational Qualification : Candidate Should have First class M.Sc./B.Tech/M.Tech. in the area of Biotechnology/Biochemistry/Molecular Biology & NET/SLET (Lecturer ship) of CSIR-UGC/State Boards. Age Limit : 28 years (26.10.2016) Job Location : Mysore (Karnataka) How to Apply CFTRI Vacancy : Interested candidates may appear for interview along with complete Bio-data, e-mail address / contact phone number, attested copies of all the relevant documents, experience certificate & passport size photo at the time of interview.
Advertising
Candidate Profile
Candidate Should have First class M.Sc./B.Tech/M.Tech. in the area of Biotechnology/Biochemistry/Molecular Biology & NET/SLET (Lecturer ship) of CSIR-UGC/State Boards.
Looking for B.E. / B.Tech , MCA , M.E. / M.Tech graduates profile.
2017-09-18 to 2017-10-18
Company Profile
About Cftri
Central Food Technological Research Institute, abbreviated to CSIR-CFTRI, is one of the 40 national research laboratories in India, set up under the aegis of the Council of Scientific and Industrial Research (CSIR). It was opened on 21 October 1950 in Mysore, Karnataka. C.F.T.R.I. Mysore The center also has extended resource centers in Hyderabad, Lucknow and Mumbai, rendering technical assistance to numerous entrepreneurs.
CSIR-CFTRI is a large and diversified laboratory headed by Prof. Ram Rajasekharan, Director, CSIR-CFTRI. Presently the institute has over 200 scientists, technologists, and engineers, and over 400 technicians, skilled workers, and support staff. There are sixteen research and development departments, including laboratories focusing on food biotechnology, microbiology, sensory science, and food safety.
The institute has designed over 300 products, processes, and equipment types. It holds several patents and has released many publications. India is the worlds second largest foodgrain, fruit and vegetable producer and the institute is engaged in research in the production and handling of grains, pulses, oilseeds, spices, fruits, vegetables, meat, fish, and poultry.
The institute develops technologies to increase efficiency and reduce postharvest losses, add convenience, increase export, find new sources of food products, integrate human resources in food industries, reduce costs, and modernize.
