The main objectives of ECSI are to avail its scientific and technical expertise in custom- design applications, enhancing product performance and improving process efficacies and efficiencies for competitive advantage and accretive value-creation.
Maintain harmonious relationship between nature and science to assure safe and life- endearing products.
Employ qualified and experienced professionals to empower products and service solutions that fulfil consumer wants and needs.
Perform evaluation of the physical properties of fats in baked and cooked food (texture, volume, hardness, moisture content, shelf life, taste, etc.) and trial- run production technologies and new recipes before commercial roll-out.
Conduct baking demonstrations and workshop sessions in a well- equipped kitchen arena.
Conduct research and development of both physical and chemical properties of fats and products quality assurance with tintometer, penetrometer, incubator, and apparatus for a differential thermal analysis, devices for checking microbiological activity, instruments for acidity, color reading, and many more.
Adopt and institute Food Safety Management System (FSMS) to safeguard products from adverse human health effects and compliant with world’s leading audit programs.