SELECTBIO is exultant to announce its forthcoming international conference entitled “Technologies for Value Addition in Food Products” scheduled to be held on 20-21 July, 2017 in Chandigarh, India.

The food sector can be considered as  the sun–rise sector of the Indian economy as it witnesses exponential expansion in terms of production and consumption. It, therefore, becomes even more vital to keep up with the pace of growth of the food sector while staying updated on the technological front. 

This year's conference becomes an exposition to emphasize the need of innovations in making value addition a culture in the food sector. The conference, thus, has been designed to resonate with the theme “Value addition for Quality Foods“. Furthermore, this event is dedicated to exploring and highlighting, advanced and commercially viable forefronts of sustainable food manufacturing with an aim to cover all featured food segments. This conference transects through the immense opportunities in the technological front for achieving value added food products. 

The center of attention would be an amalgamation of speakers with rich expertise from both academics and industry. An additional feature of the event will be an exhibition to provide an apt platform for  inter-alignment of various groups within the food sector for the exchange of technology that needs to be made for achieving  higher technological standards. Registered delegates are welcomed to attend this exhibition alongside the conference.

This conference will be co-located with another event, namely “AgriGenomics India 2017” which will also witness talks in the allied fields of agriculture and plant genomics. Thanks to our policy at SELECTBIO, delegates registered for either of the events will have free access to both these conferences. 

Sponsorship Options: Companies willing to participate in this event as Sponsors should contact the Exhibition Manager. Sponsorship options with Delegate Participation are also available.

International Advisory Board Members

Dr Bert Poepping, Chief Scientific Officer, Mérieux NutriSciences Corporation, France 

Dr Marco Arlorio,Professor, University of Eastern Piedmont, Italy 
Dr Rajeshwar S Matche, Head & Sr Principal Scientist, CSIR- Central Food Technological Research Institute, India     Dr Sergei Eremin, Professor, Moscow State University, Russia