Track Categories

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.

Food processing is a technology which used by the food processing industry to transform raw ingredients into other forms for consumption by humans or animals. Food processing typically takes harvested crops or animal products and produces marketable, long-life products which can be consumed directly or stored to cook later. The main benefits of food processing are preservation, distribution, marketing, protection from environmental substances and the ease of preparation. There are also a few drawbacks of food processing like the loss of nutritional value and health effects due to added additives. Some of the Food processing methods are:

  • Track 1-1Removing the outer layer of vegetables
  • Track 1-2Chopping or slicing of vegetables
  • Track 1-3Mincing
  • Track 1-4Gasification

Packaging plays a major role in the Food industry which includes the advancement in the machinery used to process the food, portion in respected size and pack, sanitation, etc. Packaging also depends on the demand for capacity, waste reduction, durability and ease of use. The different types of Food processing include:

  • Track 2-1Thermo-processing
  • Track 2-2Frozen food processing
  • Track 2-3Hurdle technology
  • Track 2-4Extrusion and drying

The food industry is an intricate, worldwide collective of diverse trades that supplies most of the food consumed by the world's population. Only existence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside the scope of the modern food industry. The food Industry comprises:

  • Track 3-1Agriculture and agronomy
  • Track 3-2Agriculture and agronomy
  • Track 3-3Food processing
  • Track 3-4Food Technology and many more

Dairy Technology is deals with the processing of milk and its products. The usage of this technology will be useful for the growth of dairy farm. This seperately deals with the processing, storage, packaging, distribution and transportation of the dairy products like milk, ice-cream, curd etc by implying the science of biochemistry, bacteriology, nutrition to the milk and milk products.

  • Track 4-1Cattle farming
  • Track 4-2Poultry

Dietetics is the act of incorporating biochemical, physiological, social, and administrative ideas into the investigation of sustenance to accomplish a sound way of life. A degree in dietetics offers testing and remunerating business openings working in emergency clinics, long haul care offices, general wellbeing organizations, sustenance industry, examine labs and then some. In the case of regulating therapeutic sustenance treatment in a social insurance setting or coordinating nourishment administration activities, enrolled dieticians progress in the direction of the avoidance and treatment of sickness.

  • Track 5-1Nutrition values
  • Track 5-2Metabolism

The purpose of kinetics is important in many aspects of food research. Enzymatic, chemical, physical and microbial reactions in foods occur simultaneously during processing and storage, and usually it is a chain of reactions. Optimizing the quality of food in a quantitative way can be done with the proper use of kinetics. This is useful to study the kinetics of changes during digestion and assimilation in the body

  • Track 6-1Factors affecting food quality
  • Track 6-2Absorption
  • Track 6-3Shelf Life
  • Track 6-4Rate of contaminations

Packaging plays a major role in the beverage industry. In the beverage Packaging industry, the major components include rigid plastics, Flexible plastics, Metal, Glass, Tetra packs and Packaging industry also has to constantly find innovative ways to reduce the weight of the bottle. Many manufacturers are making efforts to reduce the weight of the existing material or switch to lighter pack format. Labels which are packed in various types like a bottle, can, pouch cartons, and others.

  • Track 7-1Packaging is necessary for increasing
  • Track 7-2Convenience
  • Track 7-3Sustainability

Food preservation refers to the techniques used to prevent food from spoiling. It includes different methods like drying, irradiation, pasteurization and adding of additives. Preservation implicates avoiding the growth of bacteria, fungi and other microorganisms as well as retarding oxidation of fats to reduce rancidity. The procedure also guarantees that there is no discolouration or aging and also involves sealing to prevent re-entry of microbes. Food preservation hepls food to remain in a healthy state and does not lose its qualities. Preservation safeguards that the quality, edibility and the nutritive value of the food remains undamaged. Some methods of food preservation are:

  • Track 8-1Salting
  • Track 8-2Fermentation
  • Track 8-3Dehydration

Food packaging prevents contamination and allows food to be transported easily. It also extends the shelf life depending on the type of packaging. Even in food packaging, many concerns are raised that the chemicals which are used to pack the food products migrate into the food, thus raising the health issues due to the certain product. The food packaging also has labelling with information about the contents, ingredients, nutritional content, cooking instructions and shelf life of the food. The packaging needs to be designed such that there is little to no interaction between the food and packaging

  • Track 9-1Food safety
  • Track 9-2Temperature Control

Food quality plays an important role because food consumers are susceptible to any form of contamination which may occur during manufacturing. Most of the customers tend to buy a product of the same brand which we think is of good quality and matches our expectations, but even the slightest mistakes where the quality of a product is damaged or compromised could completely destroy the image of the brand and the company could face a huge loss. One way to reduce these types of incidents is to eliminate the source of a problem with through inspection and quality management to ensure customers’ requirements are met. It is important to ensure that the food processed from the envitornment is clean and healthy in order to provide the good quality food for the customer.

  • Track 10-1Quality Assurance
  • Track 10-2Aseptic processing

Food microbiology refers to the study of micro-organisms that contaminate or destroy food. Food Microbiology mainly focuses on a variety of research on bacteria that have beneficial as well as harmful effects on the quality of food. Food-borne micro-organisms interact differently with various foods and their response differs with various food products so, there is a need to study the microbial diversity for improving the quality, safety, and to maintain healthy properties of processed foods.

  • Track 11-1Food bioprocessing
  • Track 11-2Food spoilage
  • Track 11-3Food biopreservation

The food products are tested throughout the development, production and even after launching in the market. The food analysis is done by taking physical, chemical and biological attributes of food and drinks.

  • Track 12-1Nutritional Labelling
  • Track 12-2Hazard Analysis
  • Track 12-3Food Inspection
  • Track 12-4Food manufacturing practices

Depending on the type of food, it is packed in numerous ways. Different machines are used to pack different food products based on storage life of the product. Example: meat and frozen items are kept in vacuum sealed packages to extend their storage life.

  • Track 13-1Bundling Food Packaging Equipment
  • Track 13-2Food Vacuum Packaging Machine
  • Track 13-3Biscuit Packaging Machine
  • Track 13-4Bagging, Closing and Capping Machine

A nutraceutical is a food or food component that petition to have health benefits, including treatment and prevention of disease. A nutraceutical product may be defined as a constituent, which has physiological benefit and also provides protection against chronic disease. Nutraceuticals are used for a better health, Nutritional supplements are any dietary supplement that is projected to provide nutrients that may otherwise not be consumed in adequate quantities; for example, vitamins, minerals, proteins, amino acids or other nutritional substances.

  • Track 14-1Pro-Biotic
  • Track 14-2Protein Serums

Examples of biological substances are meat, poultry, lettuce, beer, and milk. Its main component such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also includes how products get modified under certain food processing techniques and methods either to enhance or to prevent them from happening.


  • Track 15-1Packed Sea Food
  • Track 15-2Processed meat
  • Track 15-3Food Supplements
  • Track 15-4Pro-Biotics

Food flavouring (or food flavouring) refers to the blending of essences, liquid extracts and flavours which are added to the produce to enhance the taste and aroma. Essential oils from fruits and vegetables, synthetic organic chemicals, food colouring is the basic flavourings which are used. Although the food flavouring industry mainly used to focus on natural flavouring substances, today we see a lot of organic chemical components such as alcohol, hydrocarbons and phenol ethers used. Classification of food flavours are:

  • Track 16-1Natural Flavours
  • Track 16-2Processed flavours
  • Track 16-3Added flavours
  • Track 16-4Synthetic flavours

Food poisoning is the main cause for the intake of unhealthy food or unhygienic food. Foodborne illnesses are infections or irascibilities of the gastrointestinal (GI) tract triggered by food or beverages that contain destructive bacteria, parasites, viruses, or chemicals. The GI tract is a sequence of hollow organs joined in a long, twisting tube from the mouth to the anus. Common symptoms of foodborne illnesses are vomiting, diarrhoea, abdominal pain, fever, and chills. Main causes include :

  • Track 17-1Agricultural Chemicals
  • Track 17-2Climate Change
  • Track 17-3Contaminated Food

Food toxicology deals with how natural or synthetic poisons and toxicants in various food products cause harmful, detrimental, or adverse side effects in living organisms. Food Toxicology shields with various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. It will also include other phases of consumer product safety. A food toxicologist studies toxicants in food, the health effects of high nutrient intakes, and the connection between toxicants and nutrients. Food and nutrition toxicology involves investigation of flavours, additives packaging materials and food contaminants.

  • Track 18-1Food Contaminants
  • Track 18-2Food Intolerance
  • Track 18-3Food safety assessment
  • Track 18-4Food allergy
  • Track 18-5Genetically Modified Food

Agricultural immunology presents immunological research with food, agricultural, environmental and veterinary applications. It discusses an understanding of the interactions at the interface of the food and immune systems including studies on development of diagnostic

  • Track 19-1Effects of food on the immune system
  • Track 19-2Studies on allergy and allergic reactions
  • Track 19-3Food allergies

Food safety is about producing, handling, storing and preparing food in such a way as to preclude infection and contamination in the food production chain, and to help ensure that food quality and goodness are sustained to stimulate good health. Food hygiene is necessary for safety of health. Lack of adequate food hygiene can lead to foodborne diseases and can cause the death of the consumer. The objective of food hygiene is to consume hygienic food and to have a healthy life.

  • Track 20-1Chemical risks
  • Track 20-2Microbiological risks
  • Track 20-3Nutrition and food safety

The reasons of food waste or loss are several and occur at the stages of producing, processing, retailing and consuming. In the most recent years, food waste has become a multifaceted phenomenon attracting the attention of scientists, consumers and activists alike. It’s been termed as a global paradox regarding the method in which importance is put on agriculture to advance food security and then a third of all the food produced ends up as waste.

  • Track 21-1Conserving resources
  • Track 21-2Raise your recycling rates
  • Track 21-3Choose a cost-effective disposal option

Individuals make food decisions everyday based on past experience, perceptual differences, habitual intake and responses to environmental cues. Sensory science measures and evaluates the characteristics of foods that make them appealing to consumers. Methods from sensory science can also be used to understand biological variation that predisposes individuals to either consume or avoid foods that have potential to impact health and wellness. Factors affecting Consumers behaviour:

  • Track 22-1Flavour
  • Track 22-2Packaging
  • Track 22-3Quality of food
  • Track 22-4Aroma