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 |
| |||
10:20 |
| |||
10:55 | Coffee Break and Networking Session | |||
Session 1: Food Safety and Quality Concerns | ||||
11:20 | Food Safety and Quality - An Overview | |||
11:45 | FSMA (Food Safety Modernisation Act) Impacting Indian Food Industry | |||
12:10 | Environmental Impacts and Food Safety | |||
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 | |||
13:40 | Technologies for Meat Processing and Value Addition - Indian Context | |||
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) | |||
15:25 | Novel Food Packaging Technologies: A Tool for Value Addition | |||
15:50 | Packaging Technologies for Shelf-Life Enhancement | |||
16:15 | New Industrial Packaging Technologies | |||
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 | |||
17:30 | Selection and Application of Starter Cultures for Production of Fermented Meat Products (Sausages) | |||
17:55 | Open Discussion/QA Session | |||
18:05 | End of Day 1 |
Novel Starters for Fermented Food II | ||||
09:00 |
| |||
09:35 |
| |||
Session 5: Value Addition in Dairy Sector | ||||
10:00 | Technologies for Value Addition to Dairy Foods 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 | |||
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 | |||
11:55 | Exploitation of Hill Crops for Potential Value Added Products | |||
12:20 | Technology of Value added Food for Pregnant/Lactating women | |||
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 | |||
14:25 | Nanotechnology: An Innovative Technique for the Value Addition of Food | |||
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 | |||
16:00 | Biotechnological Approaches for the Value Addition of Food Industry By-products | |||
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) | |||
17:00 | Technological Innovation in Value Addition with Functional Meat Strategy | |||
17:10 | Poster Award Presentation | |||
17:15 | Closing Remarks & Vote of Thanks | |||
17:20 | End of Conference |