0900- 1000 Hrs: Registration
The need for ensuring food safety for human consumption, without the eterioration in nutritional, functional, and sensory characteristics, has been creating an increasing worldwide interest in innovative strategies and emerging technologies. These promising approaches including physical, chemical, and biological methods have been advanced by both industry and academia, which could significantly contribute to the production of microbiologically and/or chemically safe foods with a high quality. Furthermore, they have been proceeding toward providing shorter processing time, reduced operational cost, or being environmentally-friendly compared to the conventional food-processing methods, eventually benefiting the food industry.
In response to these trends, this Master Class aims to focus on recent advances in the promising approaches and tools with case studies on their applications to the food industry and will include not only basic science but also practical utilizations.
| Time | Topic | Speaker |
|---|---|---|
| 1000-1100 Hrs | Advanced Hygienic Equipment & Building Design | Mr Shailendra Kumar Head Corporate QA, Mother Dairy Fruits & Vegetable Pvt. Limited |
| 1100-1200 Hrs | Food Safety Interlocks & Fail safe Food Safety Control Measures Journey |
Mr. A Subramani Corporate QA Hindustan Coca Cola Beverages Pvt Ltd. |
| 1200-1215 Hrs | Tea Break | |
| 1215-1330 Hrs | Next Generation Quality & Productivity Through Adoption of Digital Technologies |
Dr Anand Prakash Ex Vice President- Quality, HCL Infosystem, Advisor- ALTTC, SOIL, BRAANET & CashFlo |
| 1330-1415 Hrs | Lunch | |
| 1415-1515 Hrs | Risk assessment and management of Allergens |
Mrs Radha Joshi Counsellor- Food Safety & Quality CII- Food and Agri Centre of Excellence |
| 1515-1530 Hrs | Tea Break | |
| 1530-1630 Hrs | Big Data & Microbiomics: The New Frontier in Food Safety Risk Assessment |
Mr Anand Sharma Principal Consultant, DaQsh Consultancy Services Ex Chief Food Microbiologist, and R & D Director, Unilever |
With the growing concerns around NCDs in public health interest it has been identified that diets should have moderate consumption of nutrients like Fat, Sugars, Salt. Initiatives have been undertaken to deliver solutions through product innovation and formulation to encourage healthier behaviours by improving the nutritional quality of food supply. Additionally, mechanism have been developed in form of appropriate labelling information to enable consumers to choose food products judiciously based on nutrients and making informed choices.
Hence formulation of food products with the appropriate labelling of nutrients have been identified as key interventions that can contribute to larger public health agenda. However, product formulation is a complex process, it requires developing products with a healthy composition without substantially affecting taste, texture shelf life of the products. The important aspect is to ensure healthy and tasty products that the consumer appreciates and accepts. This session would focus on methods and approaches on product formulations to provide healthier choices to consumers while contributing to the overall transformation in food ecosystem.
| Time | Topic | Speaker |
|---|---|---|
| 1000-1300 hrs | Research and Technological advances in Product Formulations :-
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| 1300-1315 hrs | Open discussion | |
| 1315-1400 hrs | Lunch | |
Packaging is an important and necessary parameter for food safety and quality, however if not used judiciously could have a great influence on the environment. Given the long-term ecological implications of packaging material, there is a need to innovate and develop sustainable packaging solutions to decrease the impact on environment while ensuring the safety and quality of food products.
This session would focus on the innovative and sustainable packaging solutions required to maintain balance on the environmental aspects and food safety and quality parameters.
| Time | Topic | Speaker |
|---|---|---|
| 1400 -1430 hrs | Regulatory Perspective | Mr Kamal Sharma Counsellor CII |
| 1430-1530 hrs | Innovative packaging for supply chain | Mr Atin Chaudhari
Head Corporate Technical Services Huhtamaki-PPL |
| 1530-1630 hrs | Technological advances in food packaging | Mr. Madhab Chakraborty Joint Director & Regional Head IIP Delhi |
With the growing concerns around NCDs in public health interest it has been identified that diets should have moderate consumption of nutrients like Fat, Sugars, Salt. Initiatives have been undertaken to deliver solutions through product innovation and reformulation to encourage healthier behaviours by improving the nutritional quality of food supply . Additionally mechanism have been developed in form of appropriate labelling information to enable consumers to choose food products judiciously based on nutrients and making informed choices. Hence reformulation of food product with appropriate labelling of nutrient has been identified as key interventions that can contribute to larger public health agenda.
However, product reformulations is a complex process, it requires developing products with a healthy composition without substantially affecting taste, texture shelf life of the products. The important aspect is to ensure healthy and tasty products that consumer appreciates and accept.
This session would focus on methods and approaches on product reformulations to provide healthier choices to consumer while contributing to the overall transformation in food ecosystem
Research and Technological advances in |
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| Time | Topic | Speaker |
|---|---|---|
| 1400 -1600 hrs |
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Nestle/ITC Pepsico/ITC Pepsico/ITC Dr Anantha Narayana, Head Herbals Research, HUL |
| 1600 -1630 hrs | Role of Nutrients in Product formulation | Dr B. Sesikeran/ Jagmeet Madan, IDA/ Anuja Agarwala. AIIMS |
