The Ministry of Food Processing Industries (MoFPI) is a ministry of the Government of India responsible for formulation and administration of the rules and regulations and laws relating to food processing in India. The ministry was set up in the year 1988, with a view to develop a strong and vibrant food processing industry, to create increased employment in rural sector and enable farmers to reap the benefits of modern technology and to create a surplus for exports and stimulating demand for processed food. Read More ->
The Indian Institute of Food Processing Technology (Formerly Indian Institute of Crop Processing Technology) is a pioneer Research and Development Institute under the Ministry of Food Processing Industries, Government of India. Dr. V. Subrahmanyan, an eminent scientist and founder Director, Central Food Technological Research Institute, Mysore, after his retirement, started PPRC in 1967 as R & D laboratory in the Modern Rice Mill complex of Thanjavur Co-operative Marketing Federation (TCMF) at Tiruvarur, Tamil Nadu, India Read More ->
Non-thermal and Non-destructive food processing techniques are emerging and promising technologies for food processing and evaluation. Most foods are thermally preserved by subjecting the products to boiling (or even higher) temperatures for a few seconds to several minutes. These high-energy treatments usually diminish cooking flavours, and cause loss of vitamins, essential nutrients, and food flavours in the product.
To overcome or minimize such disadvantages, the concept of emerging treatments was born. Non-thermal methods allow processing of foods below the temperatures used during thermal pasteurization, thus flavours, essential nutrients and vitamins undergo minimal or no changes during processing.
Submit abstracts of original research findings on any of the thematic areas. The abstract should not be more than 300 words in Times New Roman with font size 12 points and 1.5 line spacing. The size of the poster should be 4'H x 3'W only. These abstracts will be reviewed by a peer review committee and will be accepted based on the quality.