Technologies for Value Addition in Food Products Agenda
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
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
Keynote Presentation
Proprietary Foods and other Regulatory Developments in India Jasvir Singh, Regulatory, Scientific and Government Affairs Leader – South Asia, Dupont Nutrition & Health
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
11:45
FSMA (Food Safety Modernisation Act) Impacting Indian Food Industry Yamnish Kaul, Chief Executive Officer, Vita Sana Foods Pvt Ltd
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
12:35
Open Discussion/QA Session
Session 2: Advanced Technologies for Food Processing and Preservation
12:45
Keynote Presentation
Ultrasonic Technology for Food Processing and Value-Added Food/Dairy Products Muthupandian Ashokkumar, Associate Dean, University of Melbourne
This Presentation will Highlight Ultrasonic Encapsulation of Dairy Proteins for Heat Stability while Processing and Simultaneous Shelf-life Enhancement.
13:15
Non-thermal Processes: Advanced Technologies for Food Processing and Preservation Snehasis Chakraborty, Assistant Professor, Institute of Chemical Technology
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
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
15:25
Novel Food Packaging Technologies: A Tool for Value Addition Usha Bajwa, Professor, Punjab Agricultural University
15:50
Packaging Technologies for Shelf-Life Enhancement Kousik Saha, Associate Director/Head, PepsiCo India
16:15
New Industrial Packaging Technologies Rajeshwar Matche, Head & Senior Principal Scientist, Central Food Technological Research Institute
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
17:30
Selection and Application of Starter Cultures for Production of Fermented Meat Products (Sausages) Rekha Berwal, Associate Professor, Government Girls, P G College
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
Keynote 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
A novel screening and identification method for GABA-producing LAB from Korean kimchi
09:35
Keynote Presentation
Novel Starters for Dairy Products Sebnem Harsa, Professor, Izmir Institute Of Technology
Session 5: Value Addition in Dairy Sector
10:00
Technologies for Value Addition to Dairy Foods Jashbhai Prajapati, Principal & Dean, Anand Agricultural University
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
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
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
12:20
Technology of Value added Food for Pregnant/Lactating women R B Modi, Assistant Professor, Anand Agricultural University
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
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
14:50
Q/A Session/Open Discussion Session
15:00
Keynote Presentation
Detection of Food Contaminants by Immunoassay Test-methods Sergei Eremin, Professor, Moscow State University
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
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
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
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
17:00
Technological Innovation in Value Addition with Functional Meat Strategy Monica Ahlawat, Research Scholar, Lala Lajpat Rai University of Veterinary and Animal Sciences