Session chair: Michael Davidson, Davidson Consultants, USA

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

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

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

5.1 Nutraceuticals & Dietary Supplements

 

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

6.1 Foodborne Pathogens and Disease
6.2 Food Contamination and Chemical Toxicology
6.3 Food Adulteration, Food Fraud and New Adulterants
6.4 Food Allergies and Intolerance
6.5 Food Borne Diseases and Prevention
6.6 New solutions for Identifying Emerging Risks

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

7.1 Enhancing Legume quality- Novel food & feed

7.2  Advances of Legume science in Agro-eco systems

7.3 Genetics and Plant Breeding

Session Chair: Michael Davidson, Davidson Consultants, USA

8.1 Food Safety Principals

8.2 Challenges of Food Security 

8.3 Advancement in Quality Control

9.1 Trends in Food Science and Technology

9.2 Chemical and Physical aspects of Food

9.3 Food Texture and Properties

10.1 Role of Analytical methods in maintaing Food Safety

10.2 Modern methods of Food Analysis

10.3 Chemical Analysis and its applications in Food and Beverages

11.1 Present and Future Challenges in Food Analysis

11.2 Analytical techniques in Food Science

11.3 Food Analysis: Methadologies and applications

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 Food stability and mechanical properties
13.4 Macromolecules
13.5 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 Role of Additives in Food Industry

20.2 Agrochemical and their effects