Food Safety and Nutrition Science

This session includes the scope of Food Microbiology; Food Spoilage/Food Preservation; Fermentation; Microbiological Quality Assurance; Micro-organisms and Food Materials; Factors affecting the growth and survival of Micro-organisms in Foods; Microbiology of Food Preservation: Heat, Irradiation, chemical Preservatives; Microbiology of Primary Food Commodities: Milk, Meat, Fish, Plant Products; Foodborne Disease; Emerging Pathogens and Public Health; Fermented and Microbial Foods: Yogurt, Cheese, Beer, Wine, Sauce; Methods for the Microbiological Examination of Foods: ATP, Dye-reduction; DNA/RNA; Microbiological  Quality of Foods; Food Enzymology

This session includes the structure, effect and phase transition of water; Amino Acids, Peptides, Proteins, Enzymes, Lipids, Carbohydrates, Aroma Compounds, Vitamins, Minerals, Food Additives, Food Contamination, Milk and Dairy Products; Egg, Meat, Seafood, Edible Fats and Oils; Cereals and Cereal Product; Legumes; Vegetables and Vegetable Products; Fruits, sugar, Alcohol and Honey; Alocoholic and Nonalcoholic Beverages; Coffee, Tea, Cocoa; Spices, Salt and Vinegar; Food Biochemistry.

This session includes the Membrane Separation; size reduction; Centrifugation-Filtration; Crystallization; Mixing- emulsions; Solid-Liquid Extraction; Supercritical Fluid Extraction; Chilling and Freezing; Drying of Foods; Fluidized Bed, Spouted Bed, and In-Store Drying of Grain; Fermentation and Enzymes; Fluid and Species Transfer in Food Biopolymers; Encapsulation of Food Ingredients: Agents and Techniques; Metaphysics Modelling of Innovative and Traditional Food Processing Technologies

This session includes Regulations and International Standards related to Food Analysis; Nutrition Labelling; Sampling and Sample preparation; Compositional Analysis of Foods includes Ash, Fat, Protein, Carbohydrate, vitamins and Mineral Analysis; Chemical Properties and Characteristics of Foods; Spectroscopy; Chromatography; Physical Properties of Foods includes Rheology, Thermal Analysis and Colour Analysis

This session includes the Principles of Toxicology; Determination of Toxicants in Foods; Biotransformation; Chemical Carcinogenesis; Natural Toxins in Animal Food Stuffs; Toxic Phytochemicals; Toxins from Fungi; Food Contaminants from Industrial Wastes; Pesticide Residues in Foods; Food Additives; Food Factors and Health; Toxicants formed During Food Processing.

This session includes Physical properties of Food Materials; Fluid Flow; Heat and Mass Transfer; Reaction Kinetics; Elements of Process Control; Adsorption and Ion Exchange; Extrusion; Thermal Processes, Methods and Equipments; Evaporation; Dehydration; Food Drying Technology; Food Packaging; Cleaning, Disinfection, Sanitation; Ionizing Irradiation and other Non-thermal Preservation Processes; Frying, Baking, Roasting; Mixing.

This session includes the techniques using Ingredients: use of Natural Atimicrobials; Natural Antioxidants; Antimicrobial Enzymes; Edible Coatings; Traditional Preservation technologies; Control of pH, Water Activity; Developments in conventional heat treatment; Developments in Freezing; Emerging preservation techniques; Biotechnology and reduced spoilage; Membrane filtration; Techniques in food preservation; High-intensity light; Ultrasound as a preservation technology; Modified atmosphere packaging; High hydrostatic pressure technology; Assessing preservation requirements; Modelling food spoilage; Monitoring the effectiveness of food preservation; Food Packaging.

This session includes the interaction of Nutrients and other materials in Food in relation to maintenance, growth, reproduction, health and disease of an organism; Food intake, Absorption, Assimilation, Biosynthesis, Catabolism, and Excretion; Clinical Nutrition; Nutrition, Metabolism and Health; Nutritional Disorders; Obesity, Diabetes & Endocrinology; Nutrigenetics and Nutrigenomics; Pediatric & Maternal Nutrition; Sports Nutrition and Kinesiology; Traditional Medicine and Ayurvedic Nutrition.

This session covers a series of industrial activities directed at the production, distribution, processing, conversion, preparation, preservation, transport, certification and packaging of foodstuffs. The food industry today has become highly diversified, with manufacturing ranging from small, traditional, family-run activities that are highly labour-intensive, to large, capital-intensive and highly mechanized industrial processes. Many food industries depend almost entirely on local agriculture, produce, or fishing. Beverages Industry; Seafood Industry; Bakery Industry; Vegetable and Fruit Industry.