Session chair: Ali M. Nizamuddin, University of Illinois-Springfield, USA

2.1 Food Quality

Session chair: Muslah Uddin Ahammad, University of Georgia, USA

Session chair: Denis Spitzer, French-­German Research Institute of Saint-­Louis, France

Session chair:  Edward Muntean, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, Romania

5.1 Functional Foods

Session chair: Prof Francis Lewu, Cape Peninsula University of Technology, South Africa.

Session chair: Ali M. Nizamuddin, University of Illinois-Springfield, USA

Session chair: Fatih Yildiz, Middle East Technical University, Turkey

Session chair: Edward Muntean, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, Romania

Session chair: D.C.Saxena, Sant Longowal Institute of Engg & Technology, India

10.1 Nutraceuticals & Dietary Supplements

 

Session chair: Solomon Nfor, St. Philip’s College, USA

11.1 Foodborne Pathogens and Disease
11.2 Food Contamination and Chemical Toxicology
11.3 Food Adulteration, Food Fraud and New Adulterants
11.4 Food Allergies and Intolerance
11.5 Food Borne Diseases and Prevention
11.6 New solutions for Identifying Emerging Risks

Session chair: John N. Landers, Federacao Brasileira de Plantio Direto e Irrigacao, Brazil

12.1 Bioactive Components and its  Biological functions
12.2 New technologies and Nutritional genomics
12.3 Health benefits, Research Advances and Application Challenges

 

13.1 Advances in food colloids
13.2 Microstructure and processing of food colloids
13.3 Physical chemistry of food Systems
13.4 Food stability and mechanical properties
13.5 Macromolecules
13.6 Behaviour of food structures

 

14.1 Quality control and management of Dairy products
14.2 Trends in Dairy science
14.3 Beverages processing
14.4 Analytical methods in Dairy science
14.5 Dairy science in food business

15.1 Chemical process between the food biological and non-biological components
15.2 Rheology and kinetics of chemical reaction in food
15.3 Probiotics and Prebiotics
15.4 Microbiological and Chemical aspects of food 
15.5 Food chemical reactions

 

16.1  Current Research in Food Chemistry, Nutrition and Dietetics
16.2  Medicinal Food
16.3  Health Benefits of Nutraceuticals
16.4  Applied Nutrition

17.1 Advances in Sensory Science
17.2 Food sensory properties: Physical & Chemical
17.3 Material Engineering
17.4 Food Process Engineering
17.5 Food Supply Chain Management
17.6 Robotics in Food Science 
17.7 Novel food engineering technologies
17.8 Food Nano Chemistry

 

18.1 Enzymes in Food
18.2 Microbial Aspects of Food Quality and Spoilage
18.3 Human Health in Probiotics
18.4 Microbial ecosystems and food chain
18.5 Ecology and Food Interactions
18.6 Microbial Interactions of Foodborne Microbes
18.7 Food Science: Microbial Biodiversity and Sustainable Development

 

19.1 Food and Environmental Virology
19.2 Advanced food analysis technologies
19.3 Drug design, delivery testing and analysis

 

20.1 Enhancing Legume quality- Novel food & feed

20.2  Advances of Legume science in Agro-eco systems

20.3 Genetics and Plant Breeding