National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K), hosted an India–Canada roundtable on pulse protein innovation on October 13, 2026. The meeting brought government representatives, researchers, universities and food-industry groups together to discuss food processing, research cooperation and ways to develop more value-added foods from pulses such as lentils, chickpeas, peas and beans.

The discussion builds on a partnership between NIFTEM-K and the University of Saskatchewan (USask). The roundtable’s focus was practical: identify research priorities and convert the institutions’ existing agreement into a time-bound programme. The proposed joint Centre of Excellence in pulse protein is a goal for the coming year; it should not be described as already established.

What the roundtable discussed

Participants considered technical challenges in turning pulses into protein ingredients and food products. These include keeping raw materials consistent, managing energy use during processing, choosing suitable processing conditions and preserving the properties that affect how pulse proteins perform in food. Texture was also discussed, along with the need to develop ingredients suited to particular products.

The proposed areas of cooperation include research on pulse-protein extraction and processing, value-added foods, joint research projects and publications, training, and exchanges for students and faculty. NIFTEM-K’s director called for an actionable plan covering the first two years, with defined priorities and responsibilities. Industry participation was highlighted as a way to connect research with scalable technology and products.

Timeline: from partnership to proposed next steps

Date or period	Development
March 3, 2026	NIFTEM-K and USask signed a five-year memorandum of understanding covering food-science research, training and academic collaboration.
October 13, 2026	NIFTEM-K hosted the roundtable on pulse-protein innovation, value addition and strategic partnerships.
First two years	Partners are expected to identify priority research areas and develop an actionable collaboration plan.
Within the next year	The institutions aim to work towards establishing a joint Centre of Excellence at NIFTEM-K.

The University of Saskatchewan delegation included research and academic leaders, while participants also represented pulse-industry organisations and research bodies in both countries. NIFTEM-K reported that USask had identified PhD students who would conduct part of their research at the institute. A collaborative proposal on lentil fortification and nutrition had also been submitted to the Canadian government for funding; submission does not mean funding has been approved.

Why the collaboration matters to students and researchers

For students in food technology, food science, nutrition and related fields, the partnership could create opportunities for joint research, training and academic exchange as specific programmes are developed. Researchers may gain access to complementary expertise and facilities, while food businesses could help identify processing problems that need workable solutions.

The next signs of progress to watch for are a published roadmap, named research priorities, details of the proposed Centre and confirmed exchange or training programmes. Until those are announced, the roundtable is best understood as a step toward cooperation rather than proof that every proposed activity is already running.