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 chemistry is the study of chemical processes and interactions of all biological and non-biological components of food. Nourishment science is the investigation of substance procedures and connections of all organic and non-natural parts of sustenance. It is like natural chemistry in its primary segments, for example, starches, lipids, and protein, yet it additionally incorporates regions, for example, water, vitamins, minerals, chemicals, sustenance added substances, flavors, and hues. This teach additionally incorporates how items change under certain sustenance handling systems and courses either to improve. Sustenance physical science is the investigation of both physical and concoction associations in nourishments as far as physical and substance standards connected to nourishment frameworks, and additionally the use of physicochemical strategies and instrumentation for the examination and examination of sustenance.


  • Track 1-1Biochemistry of food and its constituents
  • Track 1-2Water and food
  • Track 1-3Food proteins
  • Track 1-4Starch and sugars
  • Track 1-5Metabolism of food components

Nutrition is the science that deciphers the cooperation of supplements and different substances in nourishment in connection to development, proliferation, wellbeing of a consumer. It incorporates sustenance admission, ingestion, digestion, biosynthesis, catabolism and discharge. The eating regimen of a life form is the thing that it eats, which is generally dictated by the accessibility and satisfactoriness of sustenance. For people, a solid eating routine incorporates planning of nourishment and capacity strategies that protect supplements from oxidation, warmth or draining, and that diminish danger of foodborne sickness. Supplements are believed to be of two sorts: full scale supplements which are required in generally substantial sums, and micronutrients which are required in littler amounts. A kind of sugar, dietary fiber, is required, for both mechanical and biochemical reasons, in spite of the fact that the correct reasons stay misty. A few supplements can be put away - the fat-solvent vitamins - while others are required pretty much consistently. Weakness can be caused by an absence of required supplements, or for a few vitamins and minerals, a lot of a required supplement.


  • Track 2-1Low calorie diet
  • Track 2-2Single cell protein supplements
  • Track 2-3High fiber diet
  • Track 2-4Vitamins and minerals
  • Track 2-5Dietary fibers

Energy from the food is derived by the process of catabolism of food and its components to its lowest or simplest absorbable form. The three primary reasons for digestion are the transformation of nourishment/fuel to vitality to run cell forms, the change of sustenance/fuel to building hinders for proteins, lipids, nucleic acids, and a few sugars, and the disposal of nitrogenous squanders. These chemical catalyzed responses enable living beings to develop and repeat, keep up their structures, and react to their surroundings. It additionally alludes to the whole of every single concoction response that happen in living creatures, including assimilation and the vehicle of substances into and between various cells. The metabolic rate and the vitality utilization contrast from people contingent upon their weight record. The nourishing supplements give extra help and along these lines manage the body's metabolic rate and the keep up a solid advance. A super sustenance has every single essential vitamin mineral protein and the vitality giving segments accordingly makes it satisfying the eating regimen.


  • Track 3-1Micro and macro nutrients
  • Track 3-2Catabolic rate of food
  • Track 3-3Nutritional imbalance
  • Track 3-4Foods and its calorific value
  • Track 3-5Food thermodynamics

Energy is a science that includes the investigation of substance response rates and instruments. Chemical reactions occur in foods during food processing and food storage. A few responses result in a quality misfortune and must be limited, while others result in the development of a coveted flavor or shading and must be streamlined to acquire the best item quality. A comprehension of response components combined with evaluation of rate constants will encourage the choice of the best states of a procedure or capacity, all together that the coveted attributes will be available in the item. A major goal for the food scientist is the prediction of the change in quality of a particular food as a function of both time and environmental conditions. In addition, kinetic modelling is also useful for the nutritionist, to study the kinetics of changes during digestion and assimilation in the body (bioavailability).  The application of kinetics in reactor engineering and inactivation of some physical reactions in sustenance is the most concentrated parts of today’s research in food.


  • Track 4-1Kinetic modelling of food quality
  • Track 4-2Reactions altering food substance
  • Track 4-3Role of enzymes in food
  • Track 4-4Food deterioration
  • Track 4-5Metabolism of food in body

functional food is a food given an additional function (often one related to health-promotion or disease prevention) by adding new ingredients or more of existing ingredients. Practical nourishments might be intended to have physiological advantages or potentially decrease the danger and comparative in appearance to traditional sustenance and devoured as a feature of a general eating regimen. A Nutraceuticals or additionally useful sustenance in different terms is a pharmaceutical-review and institutionalized supplement, which is provided either as an eating routine supplement or as nourishment. The Food and Drug Administration manages the cases that makers can make about nourishments supplement substance and consequences for illness, wellbeing or body work. Extra research is important to substantiate the potential medical advantages of those nourishments. Research into utilitarian sustenance won't propel general wellbeing unless the advantages of the nourishments are adequately conveyed to the customer.


  • Track 5-1Probiotics
  • Track 5-2Prebiotics
  • Track 5-3Dietary enzymes
  • Track 5-4Hydrolyzed proteins
  • Track 5-5Super foods

Food processing is a technique implemented to convert the raw materials into the finished or consumable product which is well cooked and well preserved eatables for both animals and humans. Best quality harvested, slaughtered and butchered and clean constituents are used by food processing industry to manufacture very nutritious and easy to cook food products. Salting, sugaring, drying, freezing, smoking, vacuum packs and pickling are some techniques and methods used to convert food into processed or preserved food. Preservation process mainly includes heating or boiling to destroy micro-organisms, oxidation, toxic inhibition, dehydration or drying, osmotic inhibition, freezing, a sort of cold pasteurization which destroys pathogens and various combinations of all these methods. As progression in the field of food science research the traditional methods are replaced by the modern industrial techniques but still any technique that’s followed should be able to  Maintain or create nutritional value, texture and flavor is an important aspect of food preservation.


  • Track 6-1Processing of food
  • Track 6-2Modern and Traditional techniques of food preservation
  • Track 6-3Food spoilage
  • Track 6-4Refrigerated foods
  • Track 6-5Shelf -life of food products

Eating a very much adjusted routine and enable us to get the calories and supplements you have to fuel your everyday exercises, including customary exercise. To fuel your activity execution, the correct sorts of nourishment at the correct circumstances of the day should be practiced as a result of healthy living. The diet of an organism is what it eats, which is largely determined by the availability and palatability of foods. For humans, a healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of foodborne illness. Diet doesn’t mean eating less but have right food which depends on both the quality and quantity of the food and drink at regular intervals. It is prescribed to improve a person's physical condition or to prevent or treat a disease. Staying healthy means fit which includes our diet as a prime. An unhealthy diet can cause deficiency-related diseases such as blindness, anemia, scurvy, preterm birth, stillbirth and cretinism, or nutrient excess health-threatening conditions such as obesity and metabolic syndromes.


  • Track 7-1Health and aging
  • Track 7-2Body mass index
  • Track 7-3Nutrition deficiencies and disorders
  • Track 7-4A healthy diet
  • Track 7-5Nutrition literacy

Adverse reactions occurring as a result of exposure to some chemical toxicant in the food are one of the considerations while producing or manufacturing a food product. Any clinically abnormal response to food or food additives is related to the term food allergy in common and thus impairs the metabolic functions in the human body and other consumers. Immunological stimulation and response depend upon the nature of the antigen, and route, amount, duration and frequency of exposure. The result may be a negligible or weak response, being a state of awareness of the antigen but manifested clinically as a state of tolerance, or result in hypersensitivity. Their allergic responses are due to hypersensitivity reactions with the immune system and thus are responsible for the adverse reactions and inflammatory disorders mainly from the age of 3 to 5 in case of humans and also in other pet animals.  Knowledge about the types and sources of these foodborne chemicals, the circumstances of exposure that lead to adverse reactions, and the frequency of occurrence of such events will aid allergists in diagnosing the basis for the adverse reactions.


  • Track 8-1Allergic foods
  • Track 8-2Hypersensitive food allergies
  • Track 8-3Natural and artifical intoxicants in food
  • Track 8-4Chemicals and contaminants of food
  • Track 8-5Food Additives and their disoders

Food processing is a technique implemented to convert the raw materials into the finished or consumable product which is well cooked and well preserved eatables for both animals and humans. Best quality harvested, slaughtered and butchered and clean constituents are used by food processing industry to manufacture very nutritious and easy to cook food products. Salting, sugaring, drying, freezing, smoking, vacuum packs and pickling are some techniques and methods used to convert food into processed or preserved food. Preservation process mainly includes heating or boiling to destroy micro-organisms, oxidation, toxic inhibition, dehydration or drying, osmotic inhibition, freezing, a sort of cold pasteurization which destroys pathogens and various combinations of all these methods. As progression in the field of food science research the traditional methods are replaced by the modern industrial techniques but still any technique that’s followed should be able to  Maintain or create nutritional value, texture and flavor is an important aspect of food preservation.


  • Track 9-1Techniques of Food Processing
  • Track 9-2Packed foods and their nutrition
  • Track 9-3Disorders of Processed food
  • Track 9-4Importance of Unprocessed foods

Bio-dynamic substances in nourishments can speak to "additional nutritious" constituents normally present in little amounts that ordinarily happen in little amounts in sustenances. Bio-dynamic constituents of sustenance bring out physiological, social, and immunological impacts. Numerous bio dynamic mixes have been found. These mixes differ generally in concoction structure and work and are gathered in like manner. Opportunities for a bioactive sustenance or segment, or for eating regimen all the more for the most part, start with distinguishing a connection between a bioactive nourishment or fixing and wellbeing or to an ailment. Logical proof is gathered. Cases can be defined by sustenance producers and imparted straightforwardly to the customer or for government endorsement of a case, contingent upon the idea of the case. However, probiotics, conjugated linolenic acid, long-chain omega-3 polyunsaturated fatty acid, and bioactive peptides are most commonly found in animal products such as milk, fermented milk products and cold-water fish.


  • Track 10-1Food Bio-actives
  • Track 10-2Risks and Effects of Bio-actives in humans
  • Track 10-3Dietary recommended products
  • Track 10-4Importance of Bio actives in Diet
  • Track 10-5Health benefits, Research Advances and Application Challenges

Microbes are the indicator organisms used in both processing and even production of food material. Microbial food cultures carry out the fermentation process in foodstuffs which helps to preserve perishable foods and to improve their nutritional and organoleptic qualities like smell and taste of the substance. Microbial food cultures preserve food through formation of inhibitory metabolites such as organic acid, often in combination with decrease of water activity and further help to improve food safety through inhibition of pathogens or removing of toxic compounds. Food industry has now generally adapted quality assurance systems and is implementing the Hazard Analysis Critical Control Point (HACCP) concept. There is a need for rapid and simple microbiological tests which can be adapted to the technology and logistics of specific production processes. Traditional microbiological methods generally do not meet these high requirements. Extensive scientific study continues to characterize microbial food cultures traditionally used in food fermentation taxonomically, physiologically, biochemically and genetically. This allows better understanding and improvement of traditional food processing and opens up new fields of applications.


  • Track 11-1Enzymes in Food
  • Track 11-2Microbial Interactions of Food borne Microbes
  • Track 11-3Microbial Aspects of Food Quality and Spoilage
  • Track 11-4Microbial ecosystems and food chain
  • Track 11-5Food Science: Microbial Biodiversity and Sustainable Development

Modern biotechnology refers to various scientific techniques used to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge. Latest technology emerged in the research field of food science that incorporates the modern methods and technology advancements in food processing and preservation without compromising the nutritious value of the food and thus maintaining its quality for a longer time by increasing its shelf life of a food product. The field mainly focuses on the producing a new variety or hybrids simply by incorporating the gene manipulation techniques in the field of food science both in plants and animals as well. Best out of the raw materials are chosen and thus manipulated as desired products. Engineered foods sever as a major nutrient source for treating the anemic and mal nutrition in the world population. FDA approves Good Manufacturing Practices and Principles in producing a new food product and thus evaluation plays a major role in them before packing and marketing. 


  • Track 12-1Crop biotechnology
  • Track 12-2Genetically modified food
  • Track 12-3Animal Biotechnology
  • Track 12-4Growth, acceptance and Applications
  • Track 12-5Modern agricultural biotechnology techniques

Ongoing examination has started to address the potential uses of Nanotechnology for utilitarian nourishments and nutraceuticals by applying the new ideas and building approaches engaged with nanomaterials to focus on the conveyance of bioactive mixes and micronutrients. Nanomaterials permit better embodiment and discharge effectiveness of the dynamic sustenance fixings contrasted with customary exemplifying specialists, and the advancement of Nano-emulsions, liposomes, micelles, biopolymer edifices and cubosomes have prompted enhanced properties for bioactive mixes security, controlled conveyance frameworks, nourishment grid reconciliation, and veiling undesired flavours. To make these chemicals very dynamic, extensive and financially savvy, nanomaterials can be utilized to give better catalyst emotionally supportive networks due than their substantial surface-to-volume proportions contrasted with customary macroscale bolster materials. Nanotechnology additionally can possibly enhance sustenance forms that utilization proteins to present nourishment and medical advantages.


  • Track 13-1Anti Bacterial Activity
  • Track 13-2Food Pathogens Detectors
  • Track 13-3Nanodispersions and Nanocapsules
  • Track 13-4Nanostructures in Food
  • Track 13-5Applications of Nanotechnology in Food

Agronomy is the way to develop trims viably and beneficially while monitoring regular assets and ensuring the earth. While rural science is a wide multidisciplinary field of science that envelops the parts of correct, common, financial and sociologies that are utilized in the training and comprehension of agriculture. Sustainable Agriculture is regularly connected with normal or natural cultivating, and it is without a doubt identified with those cultivating frameworks. However, reasonable horticulture is likewise grounded in a lot of research and logical learning, including information of the communications among yields and soils; the supplement and water needs of products; and treatment of harvest pests. Only restricted research on natural cultivating has happened in the U.S. what's more, other modern nations over the most recent a very long while. This is starting to change as more agronomists and different researchers are considering natural cultivating strategies. More will be found out about the preferences and disservices of natural cultivating contrasted and other harvest creation strategies as extra research and very much planned logical tests are finished. Meanwhile, natural cultivating will keep on being a continuous point of discussion by those supporting and those restricting this inexorably well-known harvest generation strategy.


  • Track 14-1Agricultural Economics
  • Track 14-2Food and Agriculture
  • Track 14-3Crop and Vegetable Sciences
  • Track 14-4Agriculture and Consumer Protection
  • Track 14-5Organic Farming

Dairy science focuses on the biological, chemical, physical, and microbiological aspects of milk itself, and on the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. Technological advances have only come about very recently in the history of milk consumption, and our generations will be the ones credited for having turned milk processing from an art to a science. The availability and distribution of milk and milk products today in the modern world is a blend of the century’s old knowledge of traditional milk products with the application of modern science and technology. The basic knowledge on dairy food processing is intermingled with most of the unit operations at some or other stage of processing. Since, this basic aspect of food processing and preservation is not taught in most of the Agricultural engineering institutions elaborately, a comprehension of these aspects of processing and preservation will enrich the technology.


  • Track 15-1Quality control and management of Dairy products
  • Track 15-2Trends in Dairy science
  • Track 15-3Beverages processing
  • Track 15-4Analytical methods in Dairy science
  • Track 15-5Dairy science in food business

Health innovations might be separated into those for therapeutic and preventive purposes. In the last gathering, various nourishment innovations assume a major job, and one which lamentably isn't constantly perceived in general wellbeing circles. Nourishment innovations assume an urgent job in enhancing the wholesome nature of sustenance, guaranteeing its wellbeing, and avoiding foodborne sickness. They diminish misfortunes because of decay or defilement and are consequently imperative in the anticipation of hunger and starvation. Sustenance advances additionally have critical financial ramifications. They encourage and advance exchange sustenance, give work to an extensive area of the populace, encourage crafted by ladies in setting up the family's nourishment, and give them the chance to take an interest completely in social life. They increment the buyer's pleasure and give a more noteworthy selection of items. The job of nourishment advances throughout everyday life and wellbeing is wide.


  • Track 16-1Health and aging
  • Track 16-2 Food-related diseases
  • Track 16-3 Biomedical health and Food Choice
  • Track 16-4Population Health care measures
  • Track 16-5Food safety measures

Food substitutions involve the addition or exchange of ingredients or even a nutritional component in the food or diet which additionally supports for body’s energy metabolic processes and extra nutrition supplements. Simple food substitutions that will help to incorporate simpler like fruits and vegetables in the diet. In the improvement of food engineering, one of the many difficulties is to utilize current apparatuses, innovation, and learning, for example, computational materials science and nanotechnology, to grow new items and procedures. All the while, enhancing quality, wellbeing, and security stay basic issues in sustenance designing examination. New bundling materials and methods are being produced to give more security to sustenance, and novel protection innovation is rising.


  • Track 17-1Engineering of food
  • Track 17-2Protein and nutrients substitution
  • Track 17-3Genetically modified food
  • Track 17-4Calorie substitutions
  • Track 17-5Food research

Generally “food law” is used to apply to legislation which regulates the production, trade and handling of food and hence covers the regulation of food control, food safety and relevant aspects of nourishment exchange. Least quality prerequisites are incorporated into the nourishment law to guarantee the sustenance delivered are unadulterated and are not subjected to any false practices expected to cheat the customer. Sustenance law should cover the aggregate chain starting with arrangements for creature sustain, on-cultivate controls and early handling through to definite conveyance and use by the shopper. Is a logical teaching depicting dealing with, planning, and capacity of sustenance in ways that causes foodborne disease. This incorporates various schedules that ought to be taken after to stay away from potential wellbeing risks. Along these lines nourishment security frequently covers with sustenance guard to avoid mischief to customers. The tracks inside this line of thought are wellbeing amongst industry and the market and afterward between the market and the purchaser.


  • Track 18-1Food Safety Principals
  • Track 18-2Challenges of Food Security
  • Track 18-3Advancement in Quality Control
  • Track 18-4Food and Drug Administration Acts and Laws
  • Track 18-5Good hygiene practices and HACCP

The Food Regulation Policy Framework helps to identify and assess potential food issues, helps ensure the most appropriate policy response is applied. The Framework takes account of the nature and extent of the issue or risk posed, and considers different options for response, which may include non-intervention, self-regulation, co-regulation or regulation. Food safety Regulations is an interdisciplinary subject region takes part in food science, law and food/health policy as applied to the regulation of the entire food chain. Keeping in view, industry to market process, food safety concerns include food labelling, food hygiene, food additives and pesticide residues, as well as programs on biotechnology and guidelines for the management and authorization systems for foods. The nature of  some current food safety  regulatory issues will change with time  include regulation of genetically modified foods including labelling, nutrition and health claims, rapid response to food emergencies, food borne disease outbreaks and emerging pathogens.


  • Track 19-1Good Manufacturing Practices
  • Track 19-2Risk analysis and Testing
  • Track 19-3Food waste generation
  • Track 19-4Hygiene audits (GHP)
  • Track 19-5Quality Management System

By 2050, the worldwide populace is required to contact 9.6 billion individuals, expanding the interest in sustenance and making uncommon weights on the earth, normal assets, and biological systems that people are complicatedly reliant upon. Hidden this test is the unanswered inquiry of how to sustain 9.6 billion individuals in routes consistent with positive social, wellbeing, ecological and monetary results. Eight-hundred-million undernourished individuals are incessantly or intensely ravenous and another 2.1 billion are overweight or corpulent. In the meantime, the worldwide sustenance framework challenges the decent variety of biological systems basic to our lives. Nourishment generation is the real producer of ozone harming substances to our air, and the biggest client of water assets. With fast urbanization, populace weights, geopolitical clashes and delicate, worldwide majority rules system, and less unsurprising atmosphere changeability and outrageous climate occasions, the stakes are too high to overlook. We require a more even-handed, moral and practical worldwide nourishment framework. The Program generates and disseminates new scientific evidence and new ethics scholarship with political and societal relevance regarding food systems and challenges that the food system faces. These politically and socially relevant challenges pertain to climate and environment, social equity and justice, population growth, rapid urbanization and transformation.


  • Track 20-1Healthy Eating
  • Track 20-2Food availability and distribution
  • Track 20-3Food Laws and Policy
  • Track 20-4No or Zero Hunger

Advances in food and Nutrition Research recognize the integral relationship between the food and nutritional sciences and brings together outstanding and scientific developments in the broad areas of food science and nutrition. Researchers aims in improving to resolve the challenges of sustainability, and healthy feeding practice of the growing future population in industrialized and developing nations through scientific and technological advancements. An advanced research area includes Analytical systems, Macromolecular systems, Bioprocessing systems, Sustainable food systems. The major priority is given in promoting and maintaining good health, environmentally sustainable products and frontier technologies for building and transforming the world. Research includes conceptualization, development of research strategies and analysis and interpretation of results, and currently focuses on the following areas of food research: Food Processing, Functional Foods and Nutraceuticals, Enhancement of Shelf Life of Foods, Physical Chemistry of Foods, Dairy Science and Technology, Microbial and Enzyme Technology and Engineering, Analytical systems and many more.


  • Track 21-1Food bio processing
  • Track 21-2Physical Chemistry of Foods
  • Track 21-3Science behind the Food
  • Track 21-4Sensory Evaluations
  • Track 21-5 Enhancement of Shelf Life of Foods
  • Track 21-6Analytical methods in maintainng Food Safety