Thursday, 20 July 2017 |
Draft Agenda (Subject to Change) |
| | 08:00 | Registration | 09:00 | Inauguration | 09:05 | Welcome Address | 09:15 | Speaker Introduction and Memento Presentation | 09:30 | Release of Brochure | 09:35 | Group Photograph | 09:45 |  | Keynote Presentation Technologies for Value Addition to Food Products
Rakesh Kumar Sharma, Director, Defence Food Research Laboratory, India
This presentation will give a holistic view point about the concept of Value-addition in different segments of food industry and the gradual shift from traditional technologies to novel modern technologies used for product quality enhancement and their future potential. |
| 10:20 | | 10:55 | Coffee Break and Networking Session | |
Session 1: Food Safety and Quality Concerns |
| | 11:20 | Food Safety and Quality - An Overview
Ajit Dua, Senior Scientist & Head, Punjab Biotechnology Incubator, India
| 11:45 | FSMA (Food Safety Modernisation Act) Impacting Indian Food Industry
Yamnish Kaul, Chief Executive Officer, Vita Sana Foods Pvt Ltd, India
In this presentation speaker will emphasize on FSMA and what it means to Indian industry and regulations | 12:10 | Environmental Impacts and Food Safety
Narendra Tripathi, Head Quality, Food Safety and Compliance, Zeon Lifesciences Ltd, India
| 12:35 | Open Discussion/QA Session | |
Session 2: Advanced Technologies for Food Processing and Preservation |
| | 12:45 | | 13:15 | Non-thermal Processes: Advanced Technologies for Food Processing and Preservation
Snehasis Chakraborty, Assistant Professor, Institute of Chemical Technology, India
This Particular Presentation will be Defining Product Specific Process Parameters for Non-thermal Food Processing | 13:40 | Technologies for Meat Processing and Value Addition - Indian Context
V V Kulkarni, Director, National Research Centre on Meat, India
In this particular talk speaker will highlight advanced and applied research aspects of meat production, processing, quality control and industrial marketing.Also, he will emphasize on relevant technologies and shelf life enhancement practices for Value-added meat products. | 14:05 | Open Discussion/QA Session | 14:15 | Lunch Break and Poster Evaluation | |
Session 3: Packaging Technologies for Shelf-Life Enhancement |
| | 15:00 | Indian Food Packaging Industry:Current Status and Future Prospects (Tentative Title)
Tanweer Alam, Joint Director, Indian Institute of Packaging, India
| 15:25 | Novel Food Packaging Technologies: A Tool for Value Addition
Usha Bajwa, Professor, Punjab Agricultural University, India
| 15:50 | Packaging Technologies for Shelf-Life Enhancement
Kousik Saha, Associate Director/Head, PepsiCo India, India
| 16:15 | New Industrial Packaging Technologies
Rajeshwar Matche, Head & Senior Principal Scientist, Central Food Technological Research Institute , India
| 16:40 | Open Discussion/QA Session | 16:50 | Coffee Break and Poster Evaluation | |
Session 4: Novel Starters for Fermented Food I |
| | 17:05 | Probiotics and Gut Microbiome - A Prophylactic and Therapeutic landscape
Neerja Hajela, Head, Science, Yakult Danone India Private Ltd, India
| 17:30 | Selection and Application of Starter Cultures for Production of Fermented Meat Products (Sausages)
Rekha Berwal, Associate Professor, Government Girls, P G College, India
This talk will highlight selection process of an elite strain for fermented meat products | 17:55 | Open Discussion/QA Session | 18:05 | End of Day 1 |
Friday, 21 July 2017 |
Novel Starters for Fermented Food II |
| | 09:00 | | 09:35 |  | Keynote Presentation Novel Starters for Dairy Products
Sebnem Harsa, Professor, Izmir Institute Of Technology, Turkey
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Session 5: Value Addition in Dairy Sector |
| | 10:00 | Technologies for Value Addition to Dairy Foods
Jashbhai Prajapati, Principal & Dean, Anand Agricultural University, India
This talk will cover the use of Probiotics as an excellent medium for value addition to a broad range of dairy products | 10:25 | Role of Technology and Value Addition for Entrepreneurial Growth in the Dairy Sector
Latha Sabikhi, Head/Principal Scientist, National Dairy Research Institute, India
| 10:50 | Open Discussion/QA Session | 11:00 | Coffee Break and Networking Session | |
Session 6: Diverse Strategies for Value Added Food Products |
| | 11:30 | Preparation and Incorporation of Chicken Meat Powder for Value Addition of Convenient and Ready to Eat Food Products
Rajkumar Berwal, Principal Investigator, Rajasthan University of Veterinary and Animal Sciences - RAJUVAS, India
In this Talk Speaker will Highlight the Process of Value Addition to Develop Convenient and Ready to Eat Products by Incorporating Innovative Ingredients | 11:55 | Exploitation of Hill Crops for Potential Value Added Products
Y. S Dhaliwal, Professor and Head, CSK Himachal Pradesh Agricultural University, India
| 12:20 | Technology of Value added Food for Pregnant/Lactating women
R B Modi, Assistant Professor, Anand Agricultural University, India
Germination of selected cereals to improve its nutritional value and reduce the anti nutritional factors for utilisation in the food development for Pregnant and lactating women. The product developed can be helpful in combating the maternal malnutrition in the developing countries. | 12:45 | Open Discussion/QA Session | 12:55 | Poster Evaluation | 13:20 | Lunch Break and Networking Session | |
Session 7: Value Addition through Innovation |
| | 14:00 | New Emerging Science of Epigenetics and Designing Functional Foods
Navin Sharma, Director Research, Amity University, India
| 14:25 | Nanotechnology: An Innovative Technique for the Value Addition of Food
Pranav K Singh, Assistant Professor, College of Dairy Science & Technology Guru Angad Dev Veterinary and Animal Sciences University, India
| 14:50 | Q/A Session/Open Discussion Session | 15:00 | | |
Session 8: Commercially Viable Approaches for By-product Utilization |
| | 15:35 | Post Harvest Management and Value Addition of Fruits and Vegetables
Haroon Naik , Professor & Chief Scientist, Sher e Kashmir University of Agricultural Sciences and Technology, India
During this talk speaker will discuss about improved agro-techniques and strategies involved at various steps to curb post harvest and industrial losses in different horticultural products. | 16:00 | Biotechnological Approaches for the Value Addition of Food Industry By-products
Parmjit S Panesar, Professor & Head, Sant Longowal Institute of Engineering & Technology, India
| 16:25 | Open Discussion/QA Session | 16:35 | Coffee Break and Networking Session | |
Session 9: Strategies for Value Addition by Research Scholars |
| | 16:50 | Value Addition of Biscuit by Using Seed Powder of Date Fruit (Phoenix Dactylifera)
Vinita , Ph.D Scholar, Chaudhary Charan Singh Haryana Agricultural University, India
| 17:00 | Technological Innovation in Value Addition with Functional Meat Strategy
Monica Ahlawat, Research Scholar, Lala Lajpat Rai University of Veterinary and Animal Sciences, India
| 17:10 | Poster Award Presentation | 17:15 | Closing Remarks & Vote of Thanks | 17:20 | End of Conference |
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