National Conference on ” Advances In Food Science & Technology”
Current Trends & Future Perspectives
Two day national conference on “Advances in Food Science and Technology: Current trends and future perspectives” AFST-2017, at Eternal University, Baru Sahib, Sirmour (HP) was conducted by partial sponsorship from Department of Science and Technology (DST), Govt. of India and partially by I Tech Equipments, Sandeep Instruments and Chemicals (SANCO), Pelican Equipments and Radhika Scientific Solutions.
The conference was organized through four technical sessions in addition to inaugural and Valedictory Session. The conference was participated by about 350 d from about 50 reputed institutions. There were eight invited talks including two speakers from NDRI, Karnal, two from National Agri-Food Biotechnology Institute (NABI), Mohali, two from Guru Jambheshwar University of Science & Technology, Hisar (HR), one from Maharishi Dayanand University (MDU), Rohtak (HR) and one expert from Mondelez (Cadbury) Baddi (HP) for delivering industry oriented talk.
The Conference was inaugurated by worthy Chief guest Dr. H. C. Sharma, Hon’ble vice chancellor, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The inaugural session started with welcome Address by Dr. B.S. Boparai, Dean, Akal College of Agriculture. Then addressed by Guest of Honor-Dr. Davinder Singh, registrar, eternal university, Dr. H.S. Dhaliwal, Hon’ble Vice Chancellor, Eternal University and finally by worthy Chief Guest- Dr. H.C. Sharma. They discussed various aspects in advances in food science and technology. The inaugural session ended with vote of thanks by Dr. Krishan Kumar, Head, Department of Food Technology.
The technical session I was chaired by Dr. B. S. Sohal, Dean, post graduate studies, Eternal University and comprised of two invited talks i. e. “Structure and functionality of wheat gluten proteins” delivered by Dr. Bhupendar Singh Khatkar from Guru Jambheshwar university of Science and Technology, Hisar and “Implications of resistant starch as a novel functional fiber” by Dr. Baljeet Singh Yadav from Maharishi Dayanand University, Rohtak. They discussed various aspects on visco-elastic properties of wheat gluten as well as the substantial contribution of resistant starch for disease prevention by acting as functional food fibe. It was followed by six oral presentations on various topics such as processing of millets, nanotechnology, food safety and production of inhibitory bioactive peptides in milk.
The technical session II was chaired by Dr. Alka Sharma and included two invited lectures i. e. “Genomics and genetics of starch quality in bread wheat” delivered by Dr. Joy K Roy, National Agri-Food Biotechnology Institute (NABI) and “Biofortified colored wheat” by Dr. Monika Garg, National Agri-Food Biotechnology Institute, Mohali, Punjab. Dr. Joy discussed various aspects regarding genomics and genetics of starch, amylose and resistant starch in mutant lines as well as physico chemical and functional properties of starch. Invited talks were followed by five oral presentation on various aspects of food processing such as development of RTC (ready to cook) mixes from millets, optimization of fortified products, effect of post harvest calcium application on fruit softening enzymes and standardization of fish ball using spice mix as preservative. This technical session was ended by a special lecture entitled “Improvement of nutraceuticals in functional food crops for nutritional and health security” by prof. H. S. Dhaliwal, hon’ble vice chancellor Eternal university, Baru Sahib. They covered wide aspects of biofortification in different cereal crops.
The technical session III was chaired by Dr. R K Malik and incorporated two invited talks i.e. “Micronutrient Fortification in Milk and Milk Products” by Dr. Sumit Arora, senior scientist, NDRI, Karnal and “Flex seed as a functional food” by Dr . Alka Sharma from Guru Jambheshwar University of Science and Technology, Hisar. Dr. sumit arora discussed role of fortification of milk as one of the best strategies for reducing the prevalence of micronutrient malnutrition as well an attractive option for reducing the health care costs related to nutritional disorders. Dr. Alka Sharma discussed flex seeds as rich source of omega-3 fatty acids, ALA and other nutraceuticals and functional foods . It was followed by five oral presentations on various food analysis and processing aspects such as Pesticide Residues analysis in Milk, Nutritional security, Shelf-life studies on Milk-Coconut Sweet and various innovative techniques such as application of refractance window drying a novel technique and Cold Plasma: An Emerging Technology.
The technical session IV was chaired by Dr. Sumit Arora, Principal scientist, NDRI, karnal and comprised of two invited lectures i. e. “Probiotics in combating lifestyle disorders” By Dr. R K malik, NDRI, Karnal and discussed wide aspects of application of probiotics as bio-therapeutics and lecture by Mr. Ashwani Kumar by delivering industry oriented lecture by Mondelez (Cadbury) Baddi (HP). He discussed the role of FMCG and bright scope of food technologist in food and allied industries. It was followed by six oral presentation on various aspects such synbiotic fruit yoghurt, melamine adulteration in milk, Standardization of processing technology for aonla-papaya cheese toffee and use of Chitosan for encapsulation of papain hydrolysed sodium caseinate.
The valedictory session was graced with the presence of Hon’ble Chief Guest Dr. D.K. sharma, Ex-principal secretary, Govt. of Himachal Pradesh. The invited guests and speakers were honored on this occasion and certificates were also distributed to the winners of oral and poster presentation. Dr. Naveen Kumar from Shoolini university, Solan was awarded with young scientist award.
This conference has provided a common platform to establish a scientific relation between academic experts and other participants through information sharing and networking. Experts from different parts of the country joined a common platform to introduce advance technologies and recent scientific explorations as well as future of Food and allied fields.