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SELECTBIO Conferences Technologies for Value Addition in Food Products

Technologies for Value Addition in Food Products Agenda

Co-Located Conference Agendas

AgriGenomics India 2017 | Technologies for Value Addition in Food Products | 

Print Agenda

Thursday, 20 July 2017

Draft Agenda (Subject to Change)






Welcome Address


Speaker Introduction and Memento Presentation


Release of Brochure


Group Photograph


Rakesh Kumar SharmaKeynote 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.


Jasvir  SinghKeynote Presentation

Proprietary Foods and other Regulatory Developments in India
Jasvir Singh, Regulatory, Scientific and Government Affairs Leader – South Asia, Dupont Nutrition & Health, India


Coffee Break and Networking Session

Session 1: Food Safety and Quality Concerns


Food Safety and Quality - An Overview
Ajit Dua, Senior Scientist & Head, Punjab Biotechnology Incubator, India


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


Environmental Impacts and Food Safety
Narendra Tripathi, Head Quality, Food Safety and Compliance, Zeon Lifesciences Ltd, India


Open Discussion/QA Session

Session 2: Advanced Technologies for Food Processing and Preservation


Muthupandian AshokkumarKeynote Presentation

Ultrasonic Technology for Food Processing and Value-Added Food/Dairy Products
Muthupandian Ashokkumar, Associate Dean, University of Melbourne, Australia

This Presentation will Highlight Ultrasonic Encapsulation of Dairy Proteins for Heat Stability while Processing and Simultaneous Shelf-life Enhancement.


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  


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.


Open Discussion/QA Session


Lunch Break and Poster Evaluation

Session 3: Packaging Technologies for Shelf-Life Enhancement


Indian Food Packaging Industry:Current Status and Future Prospects (Tentative Title)
Tanweer Alam, Joint Director, Indian Institute of Packaging, India


Novel Food Packaging Technologies: A Tool for Value Addition
Usha Bajwa, Professor, Punjab Agricultural University, India


Packaging Technologies for Shelf-Life Enhancement
Kousik Saha, Associate Director/Head, PepsiCo India, India


New Industrial Packaging Technologies
Rajeshwar Matche, Head & Senior Principal Scientist, Central Food Technological Research Institute , India


Open Discussion/QA Session


Coffee Break and Poster Evaluation

Session 4: Novel Starters for Fermented Food I


Probiotics and Gut Microbiome - A Prophylactic and Therapeutic landscape
Neerja Hajela, Head, Science, Yakult Danone India Private Ltd, India


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


Open Discussion/QA Session


End of Day 1

Friday, 21 July 2017

Novel Starters for Fermented Food II


Nagendra P ShahKeynote Presentation

Challenges of Synthesizing Gamma-aminobutyric acid (GABA) in Milk by a Novel Strain of Lactobacillus brevisNPS-QW-145 Isolated from Korean kimchi
Nagendra P Shah, Professor, University of Hong Kong, Hong Kong

A novel screening and identification method for GABA-producing LAB from Korean kimchi


 Sebnem  HarsaKeynote Presentation

Novel Starters for Dairy Products
Sebnem Harsa, Professor, Izmir Institute Of Technology, Turkey

Session 5: Value Addition in Dairy Sector


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


Role of Technology and Value Addition for Entrepreneurial Growth in the Dairy Sector
Latha Sabikhi, Head/Principal Scientist, National Dairy Research Institute, India


Open Discussion/QA Session


Coffee Break and Networking Session

Session 6: Diverse Strategies for Value Added Food Products


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


Exploitation of Hill Crops for Potential Value Added Products
Y. S Dhaliwal, Professor and Head, CSK Himachal Pradesh Agricultural University, India


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.


Open Discussion/QA Session


Poster Evaluation


Lunch Break and Networking Session

Session 7: Value Addition through Innovation


New Emerging Science of Epigenetics and Designing Functional Foods
Navin Sharma, Director Research, Amity University, India


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


Q/A Session/Open Discussion Session


Sergei EreminKeynote Presentation

Detection of Food Contaminants by Immunoassay Test-methods
Sergei Eremin, Professor, Moscow State University, Russian Federation

The Speaker will discuss the Current Methods of Assays Simultaneously for Rapid detection of Food Samples

Session 8: Commercially Viable Approaches for By-product Utilization


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.


Biotechnological Approaches for the Value Addition of Food Industry By-products
Parmjit S Panesar, Professor & Head, Sant Longowal Institute of Engineering & Technology, India


Open Discussion/QA Session


Coffee Break and Networking Session

Session 9: Strategies for Value Addition by Research Scholars


Value Addition of Biscuit by Using Seed Powder of Date Fruit (Phoenix Dactylifera)
Vinita , Ph.D Scholar, Chaudhary Charan Singh Haryana Agricultural University, India


Technological Innovation in Value Addition with Functional Meat Strategy
Monica Ahlawat, Research Scholar, Lala Lajpat Rai University of Veterinary and Animal Sciences, India


Poster Award Presentation


Closing Remarks & Vote of Thanks


End of Conference

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