The track category is the heading under which your abstract will be reviewed and later published in the conference printed matters if accepted. During the submission process, you will be asked to select one track category for your abstract.
Agriculture is the science of cultivating plants, crops and raising animals for food and other benefits to humans. It is most important occupation in many countries and is the source for various industries. Researchers are continuously involved in identifying new techniques in farming to increase the crop yield within a specific time. Since there is a decrease in land for cultivation, introduction of effective techniques is the need of the hour.
- Track 1-1Soil science
- Track 1-2Plant pathology
- Track 1-3Forestry and horticulture
- Track 1-4Livestock rearing
- Track 1-5Entomology
It is the art of rearing fishes, molluscs, crustaceans, aquatic plants and algae. It involves culture of both salt water and freshwater populations. These are cultivated as they are major source of food. This field has higher market value because of exports. Specific methods like aquaponicsÂ andÂ integrated multi tropic aquaculture are being used in farming techniques
- Track 2-1Marine aquaculture
- Track 2-2Freshwater aquaculture
- Track 2-3Diseases of aquatic animals
- Track 2-4Aquaculture bioremediation
- Track 2-5Ecosystem research
Food processing is the conversion of the raw ingredients into a consumable product using physical, chemical and biological means to increase its flavor, shelf life and for better nutritive value. Many food based industries are involved in processing of the food. Food processing includes mincing, macerating, liquefaction, pasteurization, pickling, canning and packaging. Processed foods are very common in these days and they are quite in higher demands.
- Track 3-1Food preservation
- Track 3-2Food processing agents
- Track 3-3By products of food processing
- Track 3-4Impact of processing on nutritional quality of foods
- Track 3-5Packaging and marketing
Food engineering is a multidisciplinary field that combines science, microbiology and engineering strategies. It aims in providing technical knowledge for cost effective production and commercialization techniques to industries. Energy conservation, waste management and minimizing environmental hazards are also a major concern in food engineering.
- Track 4-1Cost effective production methods
- Track 4-2Commercialization techniques
- Track 4-3Waste and water management
- Track 4-4Energy conservation
- Track 4-5Recycling and reuse
Microorganisms can be either harmful or useful in food processing techniques. Food microbiology is the science which includes the occurrence and significance of bacteria, fungi, protozoa and algae. Food processing involves the removal of pathogenic microorganisms from the food and also the use of microbes in fermentation for converting food to other form. Engineering microbes for secreting important enzymes in food processing is also being carried out in research areas.
- Track 5-1Foodborne diseases and treatment
- Track 5-2Fermented and microbial foods
- Track 5-3Methods for microbiological examination in foods
- Track 5-4Growth condition and control of microbes in food
- Track 5-5Engineered microbes- an aid in food processing
Bioprocess engineering also, biochemical engineering deals with the design and development of equipment used in industries for various food processing techniques. It is a conglomerate of biology, mathematics and industrial design. It aims in obtaining high yield of end products with better quality.
- Track 6-1Design of bioreactors
- Track 6-2Modes of Operations
- Track 6-3Handling and control of equipment
- Track 6-4Maintenance and optimum usage
Food safety describes the handling, preparation and storage of food preventing it from foodborne diseases. Food safety also includes the quality of the food being produced. Quality standards need to be achieved to make it a better product. It includes a number of routines that should be followed to avoid health hazards. It protects the consumers from various ill effects.
- Track 7-1Food labeling
- Track 7-2Food hygiene
- Track 7-3Food additives and pesticide residue
- Track 7-4Certifications
- Track 7-5Veterinary science
Food chemistry is the study of chemical process and interaction between the biological and non-biological components present in the food. It is similar to biochemistry that involves carbohydrates, lipids, proteins, water, vitamins, minerals, enzymes, food additives and flavor. It encompasses how food changes during processing techniques and the ways to prevent it from happening.
- Track 8-1Interaction of food with body
- Track 8-2Food synergy
- Track 8-3Chemistry behind food processing
- Track 8-4Food additives and flavors
- Track 8-5Enzymology
It is a science that deals with the process of providing nutrients required by the body for growth and survival. These nutrients can be obtained through food. Our body is also capable of synthesizing some of the nutrients while the others have to be consumed through food. A food should be rich in nutrients in order to meet the requirements of the body. Less nutrition in the body leads to various diseases and hence affects the metabolism of the body.
- Track 9-1Nutritive benefits of food
- Track 9-2Ill effects of low nutritive value
- Track 9-3Micro and macro nutrients
- Track 9-4Modified foods with high nutritive value
- Track 9-5Nutritional therapy
Over consumption or low intake of food can lead to imbalance in the body which will result in serious ailments. Apart from food borne microbes, diseases can also occur because of human lifestyle. Eating food without nutritive values is a junk to our body
- Track 10-1Food as medicine
- Track 10-2Food control- diet
- Track 10-3Food-drug interaction
- Track 10-4Diseases related to food consumption
- Track 10-5Diagnosis and treatment