OVERVIEW

The 19th World Congress of Food Science & Technology - IUFoST 2018 is being organized in India during October 23-27, 2018 at Mumbai to showcase the global developments in all the facets of food science and technology through 60 plus parallel scientific sessions with the participation of 250 plus speakers with rich expertise in their respective areas of specialization. The other highlights of the congress are the distinguished and plenary lectures to be delivered by world food laureates and other high profile researchers and contributors in food science and technology. The 19th IUFoST World Congress and the EXPO gets inaugurated in the morning of 2nd day i.e. October 24, 2018. The scientific sessions also include the interdisciplinary areas recognized by IUFoST.

For the student community and young researchers, the world congress offers a great opportunity for scientific and technological interactions through poster presentation which would spread across 6 sessions during the congress with expectation of 800 plus poster presentations. Another opportunity for the students and researchers who are making their professional careers is the pre-conference workshop being held on the first day of the Congress. The workshop will be in select major areas of food science and technology conducted by resource faculty with rich subject expertise and hands-on experience.

The research community including young and upcoming researchers and students will have scope to interact with leading and reckoning names in food science and technology and global business houses involved in food, agri and biological related programmes. Do not miss this great scientific global event in India and commit yourself to be in Mumbai, India during October 23-27, 2018 by registering as early bird to get all the benefits of science, culture, heritage, social and culinary aspects.

Please click on Registration and get the details of Tariff and other details for further action.



Keynote Address by Prof. M.S. Swaminathan


M. S. Swaminathan

China and India, the world's two biggest populations - China feeding 1.3 billion inhabitants and India, the home to 1.1 billion - the gap between the two is narrowing.What better place for IUFoST to meet and discuss global food issues than India, and what better scientist and visionary could there be than Dr. M. S. Swaminathan, the World Food Prize winner and IUFoST Distinguished Lecturer for the World Congress in China, to introduce the IUFoST global food science and technology community to his home country..


Back in 2008, Dr. Swaminathan joined another World Food Prize winner Dr. Philip Nelson and another Distinguished Lecturer, Dr. Ismail Serageldin of the Library of Alexandria to provide challenges to the food science and technology community in addressing some of the issues contributing to food insecurity.

Highlight of Dr. Swaminathan's challenge statement:
Achieving Sustainable Nutrition Security for All and Forever We need to bring about a paradigm shift in policy formulation from attention to food security at the aggregate level to nutrition security at the level of each child, woman and man. Nutrition security can be defined as physical, economic and social access to balanced diet, safe drinking water, environmental hygiene, primary health care and primary education. Thus, it involves both food and non-food factors from the point of view of professional and public action... Population rich, but land hungry countries have no option except to produce more food under conditions of diminishing per capita availability of land and water and expanding biotic and abiotic stresses, including the consequences of climate change. Nutrition security safety nets for the economically underprivileged population should be based on a life cycle approach, starting with pregnant mothers and ending with old and infirm persons."

Dr. Swaminathan will address the first IUFoST World Congress to be held in his home country with the keynote speech "Who will Feed India in the Future".

Date: October 24, 2018 (Wednesday) in the Inaugural Session (Morning)
In the 1960s, when India was on the verge of a mass famine.

M.S. Swaminathan along with Norman Bolaug and other scientists, developed high-yielding varieties of wheat. This development led to the Green Revolution in India. Later, he promoted sustainable development which he called the 'Evergreen Revolution'.



Distinguished lecture By Prof. Dr. Windhab


Dr.- Ing. Erich Josef Windhab

Distinguished Lecturer Award aligns with IUFoST's mission and vision of
"Strengthening Global Food Science and Technology for Humanity"

[30 April 2018] - The International Union of Food Science and Technology (IUFoST) announced the 2018 Distinguished Lecturer for World Congress for Food Science and Technology to be held in Mumbai, India, 23 - 27 October 2018 https://www.iufost2018.com/index.php (Michael...help by saying "here".

Professor Dr.- Ing. Erich Josef Windhab received the 2018 Distinguished Lecturer Award in recognition of the following outstanding achievements:

The IUFoST Distinguished Lecturer Award honours a world-renowned individual for pre-eminence in and contributions to the field of food science and technology or related area. Recipients are recognised for their significant contributions to scientific knowledge and recognized as an excellent communicator who can carry a message relevant to the food scientists and technologists.

Erich J. Windhab has been Full Professor of Food Process Engineering at the Institute of Food Science and Nutrition at the ETH Zurich since April 1992. After completing his studies in chemical engineering and process technology at the University of Karlsruhe, he received his Ph.D. in mechanical engineering from the same university (Institute of Mechanical Engineering and Applied Mechanics). From 1984 - 1988 Erich J. Windhab established his own engineering business, LTG Karlsruhe, specializing in process engineering and related consulting work.

At the request of the government of Lower Saxony, Germany, as well as the Volkswagen Foundation, E. J. Windhab served as Research Director to established the German Institute of Food Technology (DIL) in Quakenbr?ck/Osnabr?ck, an industrial research institute, in 1985. Two years later in 1987 he was promoted to vice president of DIL.

From 1988 to 1992 Professor Windhab acted as docent in Fluid Dynamics / Rheology at the Institute of Fluid Dynamics and Process Automation, Technical University Munich/Weihenstephan, Germany. He was invited to fill the position as Chair of Fluid Dynamics and Process Automation in Munich in the fall of 1991, but decided to follow an offer of ETH Zurich in April 1992 for the Chair of Food Process Engineering. Professor Windhab's research priorities are fluid technological processes for functional microstructuring of multiphase systems, mainly in the foodrelated field. He connects the domains of rheology, soft bio-matter physics, fluid dynamics, particle technology, multi-scale structuring dynamics and apparatus- /process-/production design. Not only experimental but also modelling and numerical methods are incorporated. Interdisciplinary projects link Professor Windhab's Laboratory for Food Process Engineering with a large number of laboratories worldwide and in particular with the food industry.

Professor Windhab has been previously recognized with many awards, including: the European Food Tec Award, Blaise Pascal Medal (European Academy of Sciences), International Nestl? Innovation Award, International Food Engineering Award (American Society of Agricultural and Bioengineering (ASABE)), Fellowship of IUFoST (International Union of Food Science and Technology) and the Life Time Achievement Award (International Academy of Engineering in Food, IAEF). He has published over 500 scientific research papers, over 80 patents and has been an invited speaker for more than 300 lectures.

Professor Dr.- Ing. Erich Josef Windhab truly exemplifies the professional qualities and accomplishments honoured by the Distinguished Lecturer Award.



SCIENTIFIC SESSIONS

The scientific sessions are the backbone of this intellectual Food Science and technology conference, wherein delegates do attend to share and gain knowledge for sharpening their professional expertise. At the 19th IUFoST 2018, being a World Congress of Food Science and Technology representing participation across the globe, the scientific sessions are the prime focus. Varied with contemporary and latest subject areas of food science and technology are the major strengths of this international event being held in India for the first time. Definitely, the Indian Science and Technology will be shared in the Sessions with the prime focus on Food Science and Industry R&D and Capacity building leadership including small and cottage scale industries to share their 'Innovating the Innovations' concept to be a part of the Food Chain.

For the delegates, invitees and visitors, the World Congress shall be a rich bowl of intellectual stimulation in the subject area of their interest and those that are emerging in the present global scenario. In this background, it is planned to have 60 plus parallel sessions spread across 11 Scientific Sessions with participation of about 250 plus well recognized subject experts in their respective areas of specialization. A select number of scientific sessions will have Panel Discussions by expert professionals upon invitation from 19th IUFoST - India congress for topics of common interest globally and locally.



Detailed Programme

October 23-27, 2018, Mumbai, India

DAY 1| WORKSHOP DAY | TUESDAY, 23rd October 2018

08:30 - 17:30 :Registration | 10:00 - 16:00 Pre-Conference Workshops (Click Here for Details)

Programme Overview (Version 4.0)

DAY 2 | INAUGURAL & WELCOME RECEPTION DAY | WEDNESDAY, 24th October 2018

10:00 - 12:00 | Inauguration of 19th IUFoST World Congress of FST [inclusive Keynote & Chief Guest Addresses]

Keynote Address: Prof. M.S. Swaminathan - "Who Will Feed India in the Future?"

12:00 - 12:30 | Inauguration of EXPO

12:30 - 13:20 | Lunch

13:25 - 13:55

Hall 1

Hall 2

Hall 3

Hall 4

Hall 5

Hall 6

Poster Hall

Spl. Ads. 01

Spl. Ads 02

Spl. Ads 03

Spl. Ads 04

Spl. Ads 05

Spl. Ads. 06

13:30 - 15:30

Poster Session 01

Dietrich Knorr

Vijay Gupta

Ruth Oniang'O

Lucia Anelich

Rickey Yada

Yongjing Li

14:00 - 15:30

Sci. Ses. 01

Sci. Ses. 02

Sci. Ses. 03

Sci. Ses. 04

Sci. Ses. 05

Sci. Ses. 06

Challenges for Sustainable Future Food Chains

Innovative Approaches in Fishery Science and Technologies for Desirable Health Attributes

Post-Harvest Food Loss Reduction for Food Security and Sustainable Development in Africa and other Developing Countries

ICMSF - Useful Testing for Microbiological Food Safety

Nutrition, Food Technology and Health

Probiotics role in promoting Gut Microbiota and Health

15:30 - 15:50 | Bio Break

16:00 - 17:30

Sci. Ses. 07

Sci. Ses. 08

Sci. Ses. 09

Sci. Ses. 10

Sci. Ses. 11

Sci. Ses. 12

16:00 - 18:00

Poster Session 02

Traditional, Ethnic and Indigenous Foods

Networking of Research, Academia and Industrial Institutions

Food Processing in the Context of Globally Advanced Sciences

Hot Topics in Food Packaging

Chemistry and Biochemistry of Foods - 01

Food Innovations - Understanding the Mechanisms

17:30 - 18:30

Interaction with Sponsors & Exhibitors (at EXPO)
Interaction with Global Scientists, Adhering Bodies, Delegate & Presenters (Free Lancing)

18:30 Onwards | Welcome Reception & Dinner (Open to All Registered Delegates & Spouses)

Colour codes for the sessions are provided to distinguish presentation venues of the respective sessions slotted hall-wise

  • Designated session numbers for the scientific sessions appear in the sequence of webpage
  • All previous numbers were working numbers and these are the latest numbers
  • Few of them may change their numbers as we move closer to the Congress

DAY 3 | ACADEMY DAY | THURSDAY , 25th October 2018

08:30 - 10:00 | IAFoST Plenary Session
Distinguished Lecture:Prof. Dr. -Ing Erich J. Windhab "Trends and Food Quality Challenges in the Global Food System met by Physiology Guided Functional Food Structure Design and Tailored Processing"

10:00 - 10:20 | Bio Break

10:25 - 10:55

Hall 1

Hall 2

Hall 3

Hall 4

Hall 5

Hall 6

Poster Hall

Spl. Ads. 07

Spl. Ads. 08

Spl. Ads. 09

Spl. Ads. 10

Spl. Ads. 11

Spl. Ads. 12

10:00 - 12:00


Poster Session 03

Ashok Vaidya

Being Finalized

Nigel Sunley

Being Finalization

Panjab Singh

Trilochan Mohapatra

11:00 - 12:30

Sci. Ses. 13

Sci. Ses. 14

Sci. Ses. 15

Sci. Ses. 16

Sci. Ses. 17

Sci. Ses. 18

Traditional Foods Knowledge, Wisdom Practices, Informatics and Digitization - 01

Food Fortification in a Globalized World

ILSI India - Data Requirements and Analytical Challenges in Ensuring Food Safety and Quality

Ensuring a safe Food Suply: Regulations and Practice

Sustainable Agri Products in the Health Chain

Management of Food Losses and Wastes

12:30 - 13:20 | Lunch

13:25 - 13:55

Spl. Ads. 13

Spl. Ads. 14

Spl. Ads. 15

Spl. Ads. 16

Spl. Ads. 17

Spl. Ads. 18

13:30 - 15:30

Poster Session 04

C.K. Katiyar

Daryl Lund

Krishan Lal

Mary Schmidl

Meng Suhe

Being Finalized

14:00 - 15:30

Sci. Ses. 19

Sci. Ses. 20

Sci. Ses. 21

Sci. Ses. 22

Sci. Ses. 23

Sci. Ses. 24

16:00 - 18:00

Poster Session 05

Traditional Foods Knowledge, Wisdom Practices, Informatics and Digitization - 03

Food Engineering and Novel Non-Thermal Processing Innovations

Food and Nutrition Security and Agriculture

How the “High Protein” trend is driving growth and innovation in the Indian food and beverage industry?

ISNFF-Functional Food Ingredients and Natural Antioxidants in Food Preservation and/or Health Promotion

How to Conduct Effective Information Searches in the Science and Technology of Food

15:30 - 15:50 | Bio Break

16:00 - 17:30

Sci. Ses. 25

Sci. Ses. 26

Sci. Ses. 27

Sci. Ses. 28

Sci. Ses. 29

Sci. Ses. 30

Food Science Frontier Researches in China

Food, Nutrition and Health - Linking with Tradition and Culture

ISFANS Nanoscience Phenomenon in food processing

ALACCTA - Latin American Food Regulatory Environment and its Implications on Processed Foods

Chemistry and Biochemistry of Foods - 03

GHI - Science Based Approach Towards Regulatory Issues Practice

17:30 - 18:30: Interaction with Sponsors & Exhibitors (at EXPO); Interaction with Global Scientists, Adhering Bodies, Delegates & Presenters (Free Lancing)

18:30 Onwards: Fellows Dinner (Ticketed Event) and Invitation by IUFoST and IAFoST


DAY 4 | NETWORKING DAY | FRIDAY, 26th October 2018

08:30 - 10:00

Hall 1

Hall 2

Hall 3

Hall 4

Hall 5

Hall 6

Poster Hall

Sci. Ses. 31

Sci. Ses. 32

Sci. Ses. 33

Sci. Ses. 34

Sci. Ses. 35

Sci. Ses. 36

10:00 - 12:00

Poster Session 06

Enhancement of Flavour by Natural Molecules

Food Engineering: A radical vision for the XXI Century

Food & Agri Business / Technologies in Relation to Geographical Agri-Diversity & Innovative Food Technologies

Advances in Molecular Biology as Relevant to Food Technology

Innovative Technologies for Expanding Soybean Utilization

Food Engineering and Thermal Process Innovations

10:00 - 10:20 | Bio Break

10:25 - 10:55

Spl. Ads. 19

Spl. Ads. 20

Spl. Ads. 21

Spl. Ads. 22

Spl. Ads. 23

Spl. Ads. 24

Pingfan Rao

S. Ayyappan

R.B. Singh

Mahtab S. Bamji

Bhushan Patwardhan

G.D. Yadav

11:00 - 12:30

Sci. Ses. 37

Sci. Ses. 38

Sci. Ses. 39

Sci. Ses. 40

Sci. Ses. 41

Sci. Ses. 42

Nutrition and Health Through Beverages

Meat and Poultry Processing - Global Perspectives and Approaches

Agri-Food Science Interface in Value Addition

New Packaging Materials to Address Sustainability

Health and Wellness Through Functional Foods: Food Components with Special Health Benefits and Traditional Distilled Wisdom

Catalyzing Innovations in Foods for Health Research Through Centre of Excellence

12:30 - 13:20 | Lunch

13:25 - 13:55

Spl. Ads. 25

Spl. Ads. 26

Spl. Ads. 27

Spl. Ads. 28

Spl. Ads. 29

Spl. Ads. 30

13:30 - 15:30

Poster Session 07

Prabodh Halde

Klaus Kraemer

Being Finalized

Pawan Agarwal

Being Finalized

Paul Singh

14:00 - 15:30

Sci. Ses. 43

Sci. Ses. 44

Sci. Ses. 45

Sci. Ses. 46

Sci. Ses. 47

Sci. Ses. 48

16:00 - 18:00

Poster Session 08

ILSI's Food Safety Potpourri: Approaches to Optimize Food Quality

Last Mile Nutrition in India

Health and Wellness Through Daily Dose of Nuts (DDN)

Global Food Safety Partnership

ISNFF-Bioactive Proteins and Peptides in Foods for Disease Risk Reduction

ISEKI - Industry - Academia: Needs and Strategies for Joint Training Activities

15:30 - 15:50 | Bio Break

16:00 - 17:30

Sci. Ses. 49

Sci. Ses. 50

Sci. Ses. 51

Sci. Ses. 52

Sci. Ses. 53

Sci. Ses. 54

Traditional Chinese Medicine and its Linkage to Food Habits

Innovations in Value Addition to Dairy Foods and Animal Nutrition

IAFoST-Emerging Approaches and Technologies for Sustainable Food Supply (ECSS)

Nutrition in Health and Disease Management: Learnings from Regulatory Science to Enable Innovation

Chemistry and Biochemistry of Foods - 02

Innovations in Traditional, Functional and Healthy Food Products - Scientific Challenges

17:30 - 18:30: Interaction with Sponsors & Exhibitors (at EXPO); Interaction with Global Scientists, Adhering Bodies, Delegate & Presenters (Free Lancing)

19:00 Onwards: Gala Dinner (Ticketed Event)


DAY 5 | VALEDICTORY AND AWARDS DAY | SATURDAY, 27th October 2018

08:30 - 10:00

Hall 1

Hall 2

Hall 3

Hall 4

Hall 5

Hall 6

Poster Hall

Sci. Ses. 55

Sci. Ses. 56

Sci. Ses. 57

Sci. Ses. 58

Sci. Ses. 59

Sci. Ses. 60

09:00 - 11:00

Poster Session 09

Rice Bran Oil for Nutrition, Health and Wellness

ISOPOW - Water in Foods - Conservation in Processing and Sustainability

WAAFoST - Promoting Sustainable Food and Nutrition Security in Sub-Saharan Africa

Food Safety: Hygienic Design, Engineering and its Role in Food Processing

Health Through Spices, Herbs, Condiments and Nutraceuticals from Plants and Oceans

Exploring New Business Opportunities Through Partnership in India

10:00 - 10:20 | Bio Break

10:30 - 12:00

Sci. Ses. 61

Sci. Ses. 62

Sci. Ses. 63

Sci. Ses. 64

Sci. Ses. 65

Sci. Ses. 66

Oral Presentation 01

Oral Presentation 02

Oral Presentation 03

Oral Presentation 04

Oral Presentation 05

Oral Presentation 06

12:00 - 12:30
(Informal Photo session (Selfies) and Photo OPPs with special address speakers, chairs, speakers and industry captains for students, young scientists and delegates)

12:30 - 13:20 | Lunch

VALEDICTORY SESSION

13:30 - 14:15 | IUFoST Function

14:15 - 14:45 | TEAM INDIA FUNCTION

15:00 | HIGH TEA



CHAIR OF SESSION

 

19TH IUFoST 2018
SCIENTIFIC SESSIONS WITH CHAIRS (Version 4.0)

Colour codes for the sessions are provided to distinguish presentation venues of the respective sessions slotted hall-wise

  • Designated session numbers is given below for the scientific sessions which appear in the sequence of webpage
  • All previous numbers were working numbers and these are the latest numbers
  • Few of them may change their numbers as we move closer to the Congress

Session No.

Session Title

Chairs

01

Challenges for Sustainable Future Food Chains

Chair: Dietrich Knorr
Chair: Walter E.L. Spiess

02

Innovative Approaches in Fishery Science and Technologies for Desirable Health Attributes

Chair: Vijay Gupta
Chair: S. Ayyappan

03

Post-Harvest Food Loss Reduction for Food Security and Sustainable Development in Africa and other Developing Countries

Chair: Ruth Oniang'O
Chair: Ogugua Charles Aworh

04

ICMSF - Useful Testing for Microbiological Food Safety

Chair: Lucia Anelich
Chair: Kiran Bhilegaonkar

05

Nutrition, Food Technology and Health

Chair: Mary K. Schmidl
Chair: Delia Rodriguez-Amaya

06

Probiotics role in promoting Gut Microbiota and Health

Chairs: Being Finalized
Chairs: Being Finalized

07

Traditional, Ethnic and Indigenous Foods

Chair: Pavinee Chinachotti
Chair: Luu Dzuan

08

Networking of Research, Academia and Industrial Institutions

Chair: Geoffrey Campbell
Chair: Daryl Lund

09

Food Processing in the Context of Globally Advanced Sciences

Chair: Ken Buckle
Chair: Brijesh Tiwari

10

Hot Topics in Packaging

Chair: Gordon Robertson
Chair: N.C. Saha

11

Chemistry and Biochemistry of Foods - 01

Chair: Rui Hai Liu
Chair: J.S. Pai

12

Food Innovations -
Understanding the Mechanisms

Chair: Rosemary Maguire
Chair: Darunee Edwards

13

Traditional Foods Knowledge, Wisdom Practices, Informatics and Digitization - 01

Chair: Ashok Vaidya
Chair: R.R. Hirwani

14

Food Fortification in a Globalized World

Chair: M.G. Venkatesh Mannar
Chair: Anura Kurpad

15

ILSI India - Data Requirements and Analytical Challenges in Ensuring Food Safety and Quality

Chair: Pai Panandiker
Chair: Rekha Sinha

16

Ensuring a Safe Food Supply: Regulations and Practices

Chair: Manfred Ruthsatz
Chair: Sanjay Dave

17

Sustainable Agri Products in the Health Chain

Chair: Panjab Singh
Chair: B.A. Shamsundar

18

Management of Food Losses and Wastes

Chair: Dietrich Knorr
Chair: Mary Ann Augustin

19

Traditional Foods Knowledge, Wisdom Practices, Informatics and Digitization - 03

Chair: C.K. Katiyar
Chair: M.S. Baghel

20

Food Engineering and Novel Non-Thermal Processing Innovations

Chair: Hosahalli Ramaswamy
Chair: C. Vasudevappa

21

Food and Nutrition Security and Agriculture

Chair: Krishan Lal
Chair: Volker ter Meulen

22

How the “High Protein” trend is driving growth and innovation in the Indian food and beverage industry?

Chair: Being Finalized
Chair: Being Finalized

23

ISNFF(1)-Functional Food Ingredients and Natural Antioxidants in Food Preservatives and/or Health Promotion

Chair: Fereidoon Shahidi
Chair: Debasis Bagchi

24

How to Conduct Effective Information Searches in the Science and Technology of Food

Chair: Colin Dennis
Chair: Jonathan Griffin

25

Food Science Frontier Researches in China

Chair: Pingfan Rao
Chair: Jianshe Chen

26

Food, Nutrition and Health - Linking with Tradition and Culture

Chair: Jamuna Prakash
Chair: Hitesh Vyas

27

ISFANS-Nanoscience Phenomenon in Food Processing

Chair: Hongda Chen
Chair: Hyun Jin Park

28

ALACCTA-Latin American Food Regulatory Environment and its Implications on Processed Foods

Chair: Sara Valdes
Chair: Delia Rodrigues-Amaya

29

Chemistry and Biochemistry of Foods - 03

Chair: Mariusz Piskula
Chair: Declan Troy

30

GHI-Science Based Approach Towards Regulatory Issues Practice

Chair: Huub Lelieveld
Chair: Viduranga Waisundara

31

Enhancement of Flavour by Natural Molecules

Chair: Being Finalized
Chair: Being Finalized

32

Food Engineering: A radical vision for the XXI Century

Chair: R. Anantheswaran
Chair: K. Niranjan

33

Food and Agri Business / Technologies in Relation to Geographical Agri Diversity and Innovative Food Technologies

Chair: Been-Huang Chiang
Chair: Jose Aguilera

34

Advances in Molecular Biology as Relevant to Food Technology

Chair: Michael S. Knowles
Chair: Being Finalized

35

Innovative Technologies for Expanding Soybean Utilization

Chair: Keshun Liu
Chair: M. Murali Krishna

36

Food Engineering and Thermal Process Innovations

Chair: Daryl Lund
Chair: C. Anandharamakrishnan

37

Nutrition and Health Through Beverages

Chair: Being Finalized
Chair: Being Finalized

38

Meat and Poultry Processing - Global Perspectives and Approaches

Chair: George Ooko Abong
Chair: Obadina Adewale

39

Agri-Food Science Interface in Value Addition

Chair: R.B. Singh
Chair: G.A. Ravishankar

40

New Packaging Materials to Address Sustainability

Chair: Claire Koelsch Sand
Chair: T.K. Srinivasa Gopal

41

Health and Wellness Through Functional Foods: Food Components with Special Health Benefits and Traditional Distilled Wisdom

Chair: Alastair Hicks
Chair: Lucy Sun Hwang

42

Catalyzing Innovations in Foods for Health Research Through Centers of Excellence

Chair: Harjinder Singh
Chair: R. Paul Singh

43

ILSI's Food Safety Potpourri: Approaches to Optimize Food Quality

Chair: Diana Banati
Chair: Daryl Lund

44

Last Mile Nutrition in India

Chair: Klaus Kraemer
Chair: Guruvinder Ahluwalia

45

Health and Wellness Through Daily Dose of Nuts (DDN)

Chair: Guangwei Huang
Chair: Being Finalized

46

Global Food Safety Partnership

Chair: Being Finalized
Chair: Being Finalized

47

ISNFF(2)-Bioactive Proteins and Peptides in Food for Disease Risk Reduction

Chair: Rotimi Aluko
Chair: Jianping Wu

48

ISEKI-Industry - Academia: Needs and Strategies for Joint Training Activities

Chair: Cristina L. Silva
Chair: Gerhard Schleining

49

Traditional Chinese Medicine and its Linkage to Food Habits

Chair: Liyan Sheen
Chair: Lijing Ke

50

Innovations in Value Addition to Dairy Foods and Animal Nutrition

Chair: S. Ayyappan
Chair: Raghavendra Bhatta

51

IAFoST-Emerging Approaches and Technologies for Sustainable Food Supply [ECSS]

Chair: George Ooko Abong
Chair: Alexander Mathys

52

Nutrition in Health and Disease Management: Learnings from Regulatory Science to Enable Innovations

Chair: Manfred Ruthsatz
Chair: Being Finalized

53

Chemistry and Biochemistry of Foods - 02

Chair: Sangsuk Oh
Chair: Lara Hannah Wakim

54

Innovations in Traditional, Functional and Healthy Food Products - Scientific Challenges

Chair: R. Hemalatha
Chair: Lekh Juneja

55

Rice Bran Oil for Nutrition, Health and Wellness

Chair: R.B.N. Prasad
Chair: A.G. Appu Rao

56

ISOPOW-Water in Foods: Conservation in Processing and Sustainability

Chair: Yrjo H. Roos
Chair: Lilia Ahrne

57

WAAFoST-Promoting Sustainable Food and Nutrition Security in Sub-Saharan Africa

Chair: Francis Zotor
Chair: Bola Osinova

58

Food Safety: Hygienic Design, Engineering and its Role in Food Processing

Chair: Heinz Timmermann
Chair: Being Finalized

59

Health Through Spices, Herbs, Condiments and Nutraceuticals from Plants and Oceans

Chair: Sanjay Kumar
Chair: V.G. Dhanakumar

60

Exploring New Business Opportunities Through Partnership in India

Chair: Dilip Ghosh
Chair: B.A. Smarta

61

Oral Presentation 01

Chairs: Being Finalized

62

Oral Presentation 02

Chair: A.S. Bawa
Chair: D.D. Nambudiri

63

Oral Presentation 03

Chairs: Being Finalized

64

Oral Presentation 04

Chairs: Being Finalized

65

Oral Presentation 05

Chairs: Being Finalized

66

Oral Presentation 06

Chairs: Being Finalized

  • Oral presentation sessions nos. 61 to 66 will move to earlier slots and dates as we come close to the congress, since some sessions are sending requests for presentation on Saturdays

 



SCIENTIFIC THEMES & TOPICS

  • Nutritionals, Nutraceuticals and Functional Foods
  • Food Engineering
  • Traditional, Indigenous and Ethnic Foods
  • Food Chain Logistics and Food Packaging
  • Food Analysis, Food Quality and Safety
  • Chemistry and Biochemistry of Foods
  • Molecular Biology, Biotechnology and Microbiology of Foods
  • Food Composition, Nutrition, Health and Wellness
  • Value Addition to Agri. Materials through Innovative Food Processing for cost effective Food Products
  • Sustainable Food Security, Prevention of Food Losses & Wastes and Future Foods
  • Capacity Building & Leadership, Training, Informatics and Networking



ORAL PRESENTATION - AN OPPORTUNITY

There is an opportunity for researchers/academicians, who are in their progressive years of profession to submit their research abstract, meeting the guidelines for consideration as ORAL presentation in scientific sessions. If the abstract is approved by the Scientific Review committee for oral presentation, then the participant has register as a speaker delegate. He/She will meet all the expenses to participate in IUFoST 2018 and make the presentation.



POSTER PRESENTATION

One of the major scientific programmes of IUFoST 2018 Congress is the poster presentation that provides a unique opportunity for students, researchers and academicians to present their research breakthroughs in multi-facets of food science and technology for interactions with global and national scientific fraternity. The participation of distinguished delegates across the globe representing a diverse range of industries, national institutions, centres of academic excellence, national & multi-national business houses, government policy makers, non-government organizations and other leading professionals is a rare opportunity for the young students and researchers to share their research intellect as well as look for futuristic career growth in their area of research expertise. The IUFoST 2018 Congress encourages large number of poster presentations with a competitive angle for selecting Best Poster for Awards in respective subject categories. The poster presentation session will be arranged in parallel with scientific sessions with sufficient time for interaction with proper schedules.

The poster presentation is only for registered delegates and each registered delegate is entitled to present TWO posters at the IUFoST 2018 Congress. The schedule of presentation will be hosted shortly.



WORKSHOP

In every IUFoST Congress, it is a common practice to have on the first day, a workshop being conducted in a contempory once related to Food Science & Technology. In this connection, it is contemplated to have at parallel workshops shall be arranged on Tuesday, Oct. 23, 2018 starting at 9.30 am in the morning and closing at 4.00 pm in the evening. There will be different topics not only with region specific interest such as food safety, innovations in dairy products, aspects of hygienic engineering design and manufacture as well as also to include food analysis and other vibrant topics for workshops for students and Young Faculty with global Participants. These are under consultations and the details will be uploaded shortly so that the students and faculties and the R&D personnel can lock in their names as per appropriate details in registration when this page is uploaded with all relevant details. We also encourage Industry Participants to take these courses / workshops as it gives in a capsule the latest in the field by Global Experts.

Several suggestions have come in for the workshops in the areas of Food Safety, Dairy Sector, Food Analysis, Informatics and Documentations and Capacity Development. As more suggestions come in and the suggested topics get crystalised into workshop sessions it will be hosted on this website.

October 23-27, 2018, Mumbai, India

Pre-Conference Workshop (Version 4.0)

DAY 1 | Tuesday, 23rd October 2018

Exploiting Internet Potential for Professional Development in Food Science and Technology
Daryl Lund, Don Mercer & Team

The Global Food Safety and Regulatory Developments and Food Safety Validation and Verification
Purnendu C. Vasavada, Larry Keener & Team

NEWtrition - Scientific Basis for Value Addition to Functional Food Products
Dilip Ghosh, R.B. Smartha & Team

Food Engineering Paradigms for Positive Health Functionality and Impact
K. Niranjan, R. Paul Singh, Ashim Datta, Swamy Anantheswaran & Team


Details of Workshops

1. Exploiting Internet Potential for Professional Development in Food Science and Technology

Daryl Lund, Don Mercer & Team

IUFoST is actively engaged in using the internet to enhance education and knowledge transfer in Food Science and Technology (FST). Most of IUFoST's energy in e-learning has focused on developing a Distance-Assisted Training Program (DATP) based on Continuing Professional Development (CPD). It is targeted to people working in the food industry who have limited background in science and food science and technology in particular. In this workshop, the intended participants are persons engaged or would like to be engaged in training employees in the food industry. Therefore, the workshop will be of interest to educationists who want to develop DATP in India or other countries. We will share both challenges and opportunities from our past work and some "how to" examples. Although this workshop is not intended for students currently studying food science, they are invited to attend, if they are interested in developing DATP materials. The workshop will then be devoted to participants to develop their own interests in e-learning. The aspects covered are:
(i) Using the DATP in the local setting, (ii) Developing courses for DATP and (iii) Advancing the DATP and use of the internet to the next level.



2. The Global Food Safety and Regulatory Developments and Food Safety Validation and Verification

Purnendu C. Vasavada, Larry Keener & Team

Recent development in Global Food Safety regulations indicate clear trend in prevention-based food safety assurance, controlling supply chain from "farm to folk" and emphasis on risk-based hazard analysis and validated strategies for their mitigation. Thus, Current Food Safety regulations are increasingly focused on prevention and preventative controls and rely on validated processes, supply chain and harmonized analytical procedures. The workshop will highlight emerging regulatory trends and legislative developments globally that are likely to impact the preventive controls, preservative processes, including novel and non-thermal processing and preservation techniques, as well as supply chain control to assure food safety. Key topics to be discussed include:

  • Food safety and regulatory developments
  • Basic concepts of validation and verification
  • Validation of thermal and non-thermal processes
  • Laboratory methods validation for microbiological methods
  • FDA's FSMA Preventive Controls and USDA's perspectives on validation and verification
  • Industry experience on validation and case study examples


3. NEWtrition - Scientific Basis for Value Addition to Functional Food Products

Dilip Ghosh, R.B. Smartha & Team

With the exponential growth and increasing demands, India will become the most prosperous market in the health and nutrition industry. It is not only a major destination for sourcing ingredients, but also a major consumer market of supplements, nutraceuticals and natural medicines. The movement 'Healthy India' endeavours to advance consciousness of disease prevention opportunities, encourage earlier detection and treatment of chronic diseases, and foster healthy living through information and resources on healthy lifestyle. The Indian Government's initiative 'The Make in India' is a positive instrument for investment in manufacturing sector. The 2018 IUFoST in Mumbai is a strategic opportunity for international industry to explore India's health and nutrition business is coming, do not miss the opportunity to be at the forefront. The benefits of attending this workshop include:

  • Generate New Business
  • Establish partnerships
  • Gain a regulatory and legal understanding
  • Showcase your intellectual capabilities


4. Food Engineering Paradigms for Positive Health Functionality and Impact

K. Niranjan, R. Paul Singh, Ashim Datta & Swamy Anantheswaran

This course will essentially focus on the role which food engineering can play in enhancing the health impact of foods, by considering practical examples such as
1. Frying - where engineering strategies will be presented to assess the provenance of oil in fried products, and lower oil uptake and acrylamide formation,
2. Development of processes and products with prebiotic / probiotic activities and
3. Processes for retention or separation of phytochemicals.

In addition, the course will also review models available for the flow of food through the gastro-intestinal tract. One of the longer term outcomes of the course aims will be to provide insights for developing products and processes which can potentially have positive impacts on cardiac, gut and neurological health.



IMPORTANT DATES

EVENTS DATES AVAIL OFFERS
IUFoST 2018 October 23-27, 2018 Click Here
ORAL ABSTRACT SUBMISSION Upto April 6,2018 (Closed) Click Here
POSTER ABSTRACT SUBMISSION Upto June 15,2018 (Closed) Click Here
EARLY BIRD REGISTRATION OFFER VERSION-2 Upto August 31,2018 Click Here
WORKSHOP REGISTRATION Upto October 22,2018 Click Here
REGULAR REGISTRATION TARIFF From September 1,2018 Click Here
EXHIBITION SPACE BOOKING April 01 to October 15,2018 Click Here



World Food Congress Competitions

The IUFoST World Congress of Food Science and Technology is a forum to highlight cutting-edge topics of global concern and the latest innovations that aim to strengthen the global voice for food science and technology for the benefit of humanity. The 19th World Food Congress, to be held in Mumbai, India, will address these issues using the theme "25 billion meals a day by 2025, with healthy, nutritious, safe and diverse foods". For more information on the IUFoST World Congress please go here.

IUFoST is committed to providing opportunities for the next generation of food scientists and technologists to demonstrate their skill and ingenuity in addressing today's pressing issues. The Four Competitions will be held in Mumbai to inspire and recognise innovation and leadership in food science and technology: Read more about them below and spread the word to students, young scientists, and your colleagues who work with them. You are encouraged to nominate candidates for or apply for the following competitions:

IUFoST FOOD SCIENCE STUDENTS FIGHTING HUNGER: A GLOBAL STUDENT NEW PRODUCT DEVELOPMENT COMPETITION
The purpose of this competition is to encourage food science and technology undergraduate students to use their knowledge and skills to develop innovative food products to fight hunger. Students are challenged to develop a nutritious product based on regional raw materials and technologies. The primary focus is on the practical application of scientific and technological principles with the concern for safety, sensory acceptability, shelf life, health and marketability.

IUFoST YOUNG SCIENTIST AWARDS COMPETITIONS
The Young Scientist Competition, begun in 2006, continues to offer young scientists unique access to and insight into the World Food Congress, its expert speakers and the food scientists and technologists attending. Seven young scientists in their first post-doctoral position, first academic position, age 35 or under, will be selected from nominees to attend the Congress. Each young scientist will address a global audience with his or her research following a plenary speaker. He or she will then join over 2000 other food scientists and technologists to experience this global event.

IUFoST FOOD SAFETY WITHOUT BORDERS GRADUATE STUDENT PAPER COMPETITION
Food Safety has been identified as a key focus area for IUFoST that requires local solutions based on globally applicable principles. Food science and technology students enrolled in a M.Sc. or Ph.D. programme are invited to submit an academic paper with the objective of enhancing global food safety. The paper should address a food safety issue arising from an indigenous food from their home country or region in a practical way

IUFoST ROSE SPIESS AWARD FOR A SUSTAINABLE FOOD SUPPLY
Food science and technology plays an important role of ensuring the health and wellbeing of people around the world and is essential to resolving food safety and sustainability challenges now and in the future. How that happens is unique to each country-even right down to communities within each country. The IUFoST Student Video Competition is your chance to tell the story of the positive impact of food science in your region, country or community.

Please read the competition rules. Be sure to follow them to avoid disqualification. Once you have perfected your video, send an email to with the Subject STUDENT VIDEO COMPETITION. The email to Janet Viljoen janet@janetviljoen.co.za must include a link to a video storage service which has your video (e.g. Drop Box, Google Drive, OneDrive etc.). IUFoST will upload your video from your storage site.



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