Track Categories

The track category is the heading under which your abstract will be reviewed and later published in the conference printed matters if accepted. During the submission process, you will be asked to select one track category for your abstract.

Agricultural Engineering is the engineering discipline that studies agricultural production and processing. Agricultural engineering combines the disciplines of mechanical, civil, electrical and chemical engineering principles with a knowledge of agricultural principles according to technological principles. A key goal of this discipline is to improve the efficacy and sustainability of agricultural practices

Agricultural engineers typically do the following:

  • Use computer software to design equipment, systems, or structures
  • Modify environmental factors that affect animal or crop production, such as airflow in a barn or runoff patterns on a field
  • Test equipment to ensure its safety and reliability
  • Oversee construction and production operations
  • Plan and work together with clients, contractors, consultants, and other engineers to ensure effective and desirable outcomes

Agricultural engineers' main role is to solve problems found in agricultural production. Goals may include designing safer equipment for food processing or reducing erosion. To solve these problems, agricultural engineers must creatively apply the principles of engineering.

  • Track 1-1 Agricultural Ecology & Agricultural Geology
  • Track 1-2 Agriculture Technical Processes
  • Track 1-3 Novel Agricultural Machinery
  • Track 1-4 Nanotechnology in Agriculture
  • Track 1-5 Polymers in Agriculture & its Application
  • Track 1-6 Modeling of Spray Deposition on Tree Canopy
  • Track 1-7 Sensor Technology in Agriculture
  • Track 1-8 Precision Farming, Remote Sensing and Agri GIS
  • Track 1-9 Remote Sensing for Detection of Plant Stress

Agricultural biotechnology is the term used in crop and livestock improvement through biotechnology tools. Biotechnology encompasses several tools and elements of conventional breeding techniques, bioinformatics, microbiology, molecular genetics, biochemistry, plant physiology, and molecular biology. The biotechnological tools that are important for agricultural biotechnology include conventional plant breeding, tissue culture and micropropagation, molecular breeding or marker-assisted selection, and genetic engineering and GM crops. The present and future focus is on continuing improvement of agronomic traits such as yield and abiotic stress resistance in addition to the biotic stress tolerance of the present generation, crop plants as biomass feedstocks for biofuels and “biosynthetic,” value-added output traits such as improved nutrition and food functionality, and plants as production factories for therapeutics and industrial products

  • Track 2-1 Genetically Modified Crops
  • Track 2-2 Genomic Technology for Tropical Agriculture
  • Track 2-3 Micro propagation in Plants
  • Track 2-4 Agronomic & Quality Traits
  • Track 2-5 Green Plant Biotechnology
  • Track 2-6 Novel Plant Tissue Culture Methods & its Applications
  • Track 2-7 Genetic Engineering
  • Track 2-8 Plant Plastics: Production & Applications
  • Track 2-9 Plant Proteomics, Synthetic Biology and Transcriptome
  • Track 2-10 Biomass, Biofuel and By-product of various Plants
  • Track 2-11 Plant Microbiology& Plant immunology
  • Track 2-12 Genes and Traits for Improved Crop Production

The goals of agricultural chemistry are to expand understanding of the causes and effects of biochemical reactions related to plant and animal growth, to reveal opportunities for controlling those reactions, and to develop chemical products that will provide the desired assistance or control. Every scientific discipline that contributes to agricultural progress depends in some way on chemistry. Hence agricultural chemistry is not a distinct discipline, but a common thread that ties together genetics, physiology, microbiology, entomology, and numerous other sciences that impinge on agriculture. Chemical materials developed to assist in the production of food, feed, and fiber include scores of herbicides, insecticides, fungicides, and other pesticides, plant growth regulators, fertilizers, and animal feed supplements. Chief among these groups from the commercial point of view are manufactured fertilizers, synthetic pesticides (including herbicides), and supplements for feeds. The latter include both nutritional supplements (for example, mineral nutrients) and medicinal compounds for the prevention or control of disease. Agricultural chemistry often aims at preserving or increasing the fertility of soil, maintaining or improving the agricultural yield, and improving the quality of the crop.

  • Track 3-1 Nitrogen Fixation
  • Track 3-2 Agricultural Chemicals
  • Track 3-3 Involvement of Organic & Inorganic Chemistry
  • Track 3-4 Low Carbon Agriculture for Sustainable Development
  • Track 3-5 Agrochemical Application & Technology
  • Track 3-6 Plant Breeding and Molecular Breeding
  • Track 3-7 Harvesting & Post-Harvest Technology
  • Track 3-8 Plant Breeding & Phytology
  • Track 3-9 Biosynthetic Enzymes & its Impacts
  • Track 3-10 Global Warming & Agriculture

Agroforestry is an intensive study on a land management system that benefits biological interactions between forest trees or shrubs and agricultural crops and/or livestock. There are five basic types of agroforestry practices have been developed: windbreaks, alley cropping, silviculture, riparian buffers and forest and hill farming. Agroforestry helps to conserve species diversity and protect natural resources, reduce pollution, control soil erosion, and enhance wildlife biodiversity. The benefits of agroforestry include improvement of the growth of agro-economy and resource sustainability. Agroforestry practices also influence agroecosystem and diversification of endangered crop species. The greatest research need is to develop farm-level analyzes to increase potential economic costs, benefits which may reduce risks associated with agroforestry practices and increase the market value of products. This is a vital prerequisite to the objective comparison of both production and conservation-driven agroforestry practices with alternative land use options. Furthermore, awareness should be raised among farmers and labors to improve the future market value of regional, national and international markets for commodities that can be produced through agroforestry system. Research o­n tree-crop-animal-environment interactions should be pursued to provide a scientific basis for optimizing agroforestry designs.

  • Track 4-1 Biomass Utilization
  • Track 4-2 Agriculture Waste Management & Methods
  • Track 4-3 Soil and Hydrological conservation
  • Track 4-4 Forest Ecology and Biodiversity
  • Track 4-5 Grassland and Natural Resource Management
  • Track 4-6 Landscape Restoration and Agroforestry
  • Track 4-7 Applications of Agroforestry
  • Track 4-8 Alley & Strip Cropping
  • Track 4-9 Wood Science and Technology
  • Track 4-10 Forest Conservation & Terrestrial Ecosystem

Agronomy is the science and technology of producing and using plants for food, fuel, fiber, and land reclamation. Agronomy has come to encompass work in the areas of plant genetics, plant physiology, meteorology, and soil science. It is the application of a combination of sciences like biology, chemistry, economics, ecology, earth science, and genetics. Agronomists of today are involved with many issues, including producing food, creating healthier food, managing the environmental impact of agriculture, and extracting energy from plants. Agronomists often specialize in areas such as crop rotation, irrigation and drainage, plant breeding, plant physiology, soil classification, soil fertility, weed control, and insect and pest control.

Horticulture deals with the art, science, technology, and business of fruits, vegetables, flowers and ornamental plants. It includes production, improvement, marketing and scientific analysis of medicinal plant, fruits, vegetables, nuts, seeds, herbs, sprouts, mushrooms, algae, flowers, seaweeds and non-food crops such as grass and ornamental trees and plants. It also deals with species conservation, landscape restoration, landscape and garden design, management, and maintenance, research, and marketing. Horticulturists apply their knowledge, skills, and technologies to grow plants for human food and non-food uses like garden or landscape design, decorations etc. Their field also involves plant propagation and tissue culture to improve plant growth, diversification, quality, nutritional value, and resistance and adaptation strength to environmental stresses. Agriculture conference gives an opportunity to researchers and scientist to explore the advanced and latest developments in the field of Horticulture and its related field.

  • Track 5-1 Organic Farming
  • Track 5-2 Grass and Forage Science
  • Track 5-3 Agroecology, Agrophysics & Agrology
  • Track 5-4 Green Revolution
  • Track 5-5 Modern Techniques for Vegetation
  • Track 5-6 Horticulture Therapy
  • Track 5-7 Turf management
  • Track 5-8 Intensive Cropping Patterns & Integrated Farming Systems
  • Track 5-9 Novel Arboriculture Techniques
  • Track 5-10 Rice & Wheat Research
  • Track 5-11 Floriculture & Viticulture
  • Track 5-12 Sustainable Intensification

Crop science is the highly integrative science including plant breeding, transgenic crop improvement, plant physiology and improved varieties of agronomic turf using developed cropping system and local crops to produce food, feed, fuel, fiber for growing population.  Last century crop science achieved successes, now which are the part of everyday life. The role of crop science for biofuel production will increase upcoming year. Starch, carbohydrate, sucrose that can be converted to biofuel and ethanol for optimization of biomass yield and minimizing the inputs of fertilizer, irrigation and pesticides, it is needing to grow all bioenergy crops. And for minimize the competition between biofuel crops and human food crops.

  • Track 6-1 Crop Biotechnology
  • Track 6-2 Genome-edited Crops
  • Track 6-3 Crop Genetics and Breeding
  • Track 6-4 Efficient Crop Production
  • Track 6-5 Crop Protection & Entomology
  • Track 6-6 Crop and Pasture Sciences
  • Track 6-7 Dwarfing Gene Techniques
  • Track 6-8 Crop Modelling & Hybrid Technology
  • Track 6-9 Agronomic Technologies
  • Track 6-10 Seed Technology & Research

Soil provides ecosystem necessary for plants and animal life. Soil acts as a base medium provide habitat, water, and nutrition to living organisms. The soil is used as a holding and interacting facility for nutrients, microorganisms, plants and water. The soil is responsible for Agro ecosystems and Eco-agriculture which indirectly help in food security. Soil purifies groundwater, provides nutrients, help in the growth of plants and regulate the Earth's temperature. Industrial, household, and non-point source pollution negatively influence soil environment and finally the whole ecosystem. In recent decades, scientists have developed new practices which limit the mobility of contaminants which reduce pollution. Agriculture conference gives a chance to researchers and scientist to explore the latest and modern developments in the field of Soil Sciences and its related technology.

  • Track 7-1 Soil Health & Chemistry
  • Track 7-2 Soil Microbiology and Soil Remediation
  • Track 7-3 Microbial Inoculant
  • Track 7-4 Soil Morphology & Geology
  • Track 7-5 Soil Fertility and Plant Nutrition Analysis
  • Track 7-6 Improving Soil Fertility Health
  • Track 7-7 Soil Physics and Advanced Biophysical Techniques
  • Track 7-8 Evaluation of Soil Structural Quality
  • Track 7-9 Soil Compaction & Consolidation
  • Track 7-10 Soil Carbon in Tillage Systems

Fertilizer is any material of natural or synthetic origin that is applied to soils or to plants tissues to supply one or more plant nutrients essential to the growth of plants. Fertilizers enhance the growth of plants. This goal is met in two ways, the traditional one being additives that provide nutrients. The second mode by which some fertilizers act is to enhance the effectiveness of the soil by modifying its water retention and aeration.

Pesticides are substances meant for attracting, seducing, and then destroying, or mitigating any pest. They are a class of biocide. The most common use of pesticides is as plant protection products (also known as crop protection products), which in general protect plants from damaging influences such as weeds, plant diseases or insects. This use of pesticides is so common that the term pesticide is often treated as synonymous with plant protection product, although it is, in fact, a broader term, as pesticides are also used for non-agricultural purposes.

  • Track 8-1 Impact of Fertilizers & Pesticides Use in Agriculture
  • Track 8-2 Applications of Fertilizers & Pesticides
  • Track 8-3 Production and Application of Biofertilizers & Biopesticides
  • Track 8-4 Constraints in Biofertilizer Technology
  • Track 8-5 Azolla-Anabena Symbiosis
  • Track 8-6RNAi & Biochemical Pesticides
  • Track 8-7 Radiocarbon and Soil Carbon Dynamics
  • Track 8-8 Nitrogen & Phosphate Fertilizers
  • Track 8-9 Potassium & Compound Fertilizers
  • Track 8-10 Organic Fertilizers

Animal Farming is described as "studying the biology of animals that are under the control of humankind." It can also be described as the production and management of farm animals. Historically, the degree was called animal husbandry and the animals studied were livestock species, like cattle, sheep, pigs, poultry, and horses. Today, courses available now look at a far broader area to include companion animals like dogs and cats, and many exotic species. Nowadays stress management is also a part of livestock farming as it finally improves product yield and quality. Pigs and poultry are reared intensively in indoor environments. However, indoor animal farming has often been criticized for multiple reasons - on grounds of pollution and for animal welfare reasons. Livestock farming plays a major role in the agricultural business and economy of major developing countries. They take an important part in crop agriculture. Most farms in the developing world are too small to avail tractor or other machinery facilities and their main alternative is animal power. The innumerable benefits of livestock farming can positively effect in a growth of agronomy, agro-economy, biological ecosystem and other agricultural fields.

  • Track 9-1 Aquaculture & Fishery
  • Track 9-2 Intensive & Sustainable Livestock Farming
  • Track 9-3 Genetic Engineering in Animal Farming
  • Track 9-4 Dairy Technology
  • Track 9-5 Milk Grading: Methods & Defects
  • Track 9-6 Milk Grading: Methods & Defects
  • Track 9-7 Dairy Processing & its Products
  • Track 9-8 Veterinary Science
  • Track 9-9 Animal Nutrition
  • Track 9-10 Livestock Production Systems
  • Track 9-11 Poultry Farming

Agricultural economics is an applied field of economics concerned with the application of economic theory in optimizing the production and distribution of food and fiber—a discipline known as agricultural economics. Agricultural economics was a branch of economics that specifically dealt with land usage. It focused on maximizing the crop yield while maintaining a good soil ecosystem. Agricultural economics today includes a variety of applied areas, having considerable overlap with conventional economics. Agricultural economists have made substantial contributions to research in economics, econometrics, development economics, and environmental economics. Agricultural economics influences food policy, agricultural policy, and environmental policy.

  • Track 10-1 Agricultural Infrastructure
  • Track 10-2 Agriculture Business and Financial Management
  • Track 10-3 Structures and Environmental Modification Systems
  • Track 10-4 Agricultural Philosophy, Geography & Agroecology
  • Track 10-5 Ethics of Agricultural Technology
  • Track 10-6 Agriculture Marketing & E- Agriculture
  • Track 10-7 Production Economics and Farm Management
  • Track 10-8 Setting up of Agriculture-value Chain
  • Track 10-9 Implementation of Agricultural Law
  • Track 10-10 Entrepreneurial Economics in agriculture
  • Track 10-11 Pest Management

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is like biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut Red Delicious apples using lemon juice or other acidulated water.

To prove that certain food products are beneficial for health and to study the reasons for this, there is a requirement of a methodological platform like what is used in the pharmaceutical industry. Well-designed diet-intervention studies, new technologies and analytical methods will increase the knowledge of molecular mechanisms affected by specific foods and bioactive compounds. We need to analyze the composition of the food, investigate the effects of gastro-intestinal digestion, identify compounds with bioactivity and study their bioavailability and the mechanisms of action at the molecular and cellular level.

  • Track 11-1 Biological & Non-Biological Interactions of Food
  • Track 11-2 Physical Chemistry of Food
  • Track 11-3 Food Biochemistry & its Constituents
  • Track 11-4 Food Rheology
  • Track 11-5 Food Fortification & Enrichment
  • Track 11-6 Food Adulteration
  • Track 11-7 Irradiation of Food
  • Track 11-8 Food Enzymes & Anti-Oxidants
  • Track 11-9 Chemical & Physical Reaction of Food Processes

Except for nutrients, food contains small amounts of so called bioactive compounds. These compounds add value beyond nutrition, directly affecting physiological functions in our body by acting on cellular pathways. Epidemiologic studies, where the effects of a diet in different populations are observed, indicate that those who eat fruits, vegetables, whole grains and fish are likely to lead a long and healthy life. We know very little of which compounds that generate health effects and the mechanisms involved. We believe that the combination of compounds is important, and therefore a more positive health effect is expected from the ingestion of fish and whole grain products compared with isolated fish oil and separated bran fraction.

  • Track 12-1 Probiotics & Prebiotics of Food
  • Track 12-2 Antibiotics vs Food Probiotics
  • Track 12-3 Food Carbohydrates and its Interaction with water & Food Proteins
  • Track 12-4 Lipid Structures and its Interaction with water & Food Proteins
  • Track 12-5 Interaction of Salt & Minerals with Water & Food Proteins
  • Track 12-6 Energy Metabolism of Starch
  • Track 12-7 Food Proteins, Vitamins & Minerals
  • Track 12-8 Food Starch & Food Sugars
  • Track 12-9 Metabolism of Food Components

Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as with wines. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin. To regulate these additives, and inform consumers, each additive is assigned a unique number, termed as "E numbers", which is used in Europe for all approved additives. This numbering scheme has now been adopted and extended by the Codex Alimentarius Commission to internationally identify all additives, regardless of whether they are approved for use.

  • Track 13-1 Need for Food Additives
  • Track 13-2 Food Colorants: Pros & Cons
  • Track 13-3 Food Flavor Chemistry
  • Track 13-4 Food Preservatives & its Effect
  • Track 13-5 Food Emulsifiers & Flavor Enhancers
  • Track 13-6 Food Stabilizing Agents
  • Track 13-7 Risk Analysis of Food Additives

Nutrition is the science that interprets the interaction of nutrients and other substances in food (e.g. phytonutrients, anthocyanins, tannins, etc.) in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. The diet of an organism is what it eats, which is largely determined by the availability, processing and palatability of foods. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of food-borne illnesses. A poor diet may have an injurious impact on health, causing deficiency diseases such as blindness, anemia, scurvy, preterm birth, stillbirth and cretinism; health-threatening conditions like obesity and metabolic syndrome; and such common chronic systemic diseases as cardiovascular disease, diabetes, and osteoporosis.

  • Track 14-1 Food Nutrition & its Assessment
  • Track 14-2 Nutrition Therapy
  • Track 14-3 Nutritional Deficiency Diseases
  • Track 14-4 Single Cell Protein Supplements
  • Track 14-5 Nutritive & Non-Nutritive Components of Food
  • Track 14-6 Neonatal Nutrition
  • Track 14-7 Food & its Calorific Value
  • Track 14-8 Sea Food Processing & its Nutritional Value
  • Track 14-9 Herbal Nutritional Supplements
  • Track 14-10 Nutri-Genetics & Disorders

Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. Physics, chemistry, and mathematics are fundamental to understanding and engineering products and operations in the food industry.

Food science draws from many disciplines such as biology, chemical engineering, and biochemistry to better understand food processes and ultimately improve food products for the public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere. The food you consume daily is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development comes the mass production of food products using principles of food technology

  • Track 15-1 Robotics in Food Production
  • Track 15-2 Food Biotechnology & its Applications
  • Track 15-3 Applications of Nanotechnology in Food
  • Track 15-4 Mass Spectrometry in Food
  • Track 15-5 Novel Brewing Methods
  • Track 15-6 Green Food & Meat Science
  • Track 15-7 Food Waste Recovery
  • Track 15-8 Food Fermentation: Novel Methods & its Applications
  • Track 15-9 Genetically Modified Food
  • Track 15-10 Engineered Food
  • Track 15-11 Kinetics of Food Products: Methods & Factors Affecting the Process

Food microbiology is the study of the microorganisms that inhabit, or contaminate food, causing food spoilage. Food toxicology is the study of toxins in the food. That means Food Toxicology deals with the study of substance found in the food that cause adverse effect to the body when it is consumed by the large quantities. Toxins in food may be from natural or it might be a man made that is contaminants while processing the food. Natural toxin present in food by the plant and animals or by the microbes. Natural toxins in plant or animal derived food causes the chronic reaction to the body and food borne diseases. Risk of toxins in the food is carcinogenic, mutagenic, teratogenic etc. Some toxins by the Food Additives, or by the metals.

  • Track 16-1 Shelf-Life of Food & its Products
  • Track 16-2 Microbiology of Food
  • Track 16-3 Microbial Pathogenesis
  • Track 16-4 Food Pathogens
  • Track 16-5 Food Allergens: Types & its Effects
  • Track 16-6 Food Toxins: Types & its Effects
  • Track 16-7 Food Deterioration Causes
  • Track 16-8 Food Contamination
  • Track 16-9 Food Poisoning

Nutraceuticals means (nutrients+ pharmaceutical). Nutrient means nourishing food or food component and pharmaceutical means medical drug. Nutraceuticals is the product, or the substance not only used for the diet, it can be used to prevent and treatment of diseases. Nutraceuticals is generally isolated and purified from food and sold in the medicinal forms by the Nutraceutical industries. These Nutraceuticals can be classified based on the Natural Source, Pharmacological conditions and the Chemical constitutions. Sometimes Nutraceuticals may be interchanged with functional foods the health benefits. Nutraceuticals used in various diseases conditions like Cardiac diseases, Allergy relief, Cancer prevention etc.

  • Track 17-1 Food as a Pharmaceutical Drug
  • Track 17-2 Food Drug Interaction
  • Track 17-3 Marketing Models of Nutraceuticals
  • Track 17-4 Food Borne Diseases & Treatment
  • Track 17-5 Food Metabolism Disorders & Treatment
  • Track 17-6 Food Protein Structures & Degradation
  • Track 17-7 Food Dispersion & Its Effects
  • Track 17-8 Food & Drug: Metabolism & Administration
  • Track 17-9 Micro & Macro-nutrients of Food

There are many methods for food preservation like traditional and modern methods. The preservation methods are used to preserve the food from harmful bacteria, fungi etc. Some preservation methods cause diseases to the human like addition of food additives for preservation. Food processing is the process of converting the raw ingredients to the finished food products. Nowadays many methods and techniques are used in food processing, packaging to improve the quality and shelf life of foods and to create the barrier from oxygen, light, UV etc. Novel ingredients and food design are used to reformulate the food ingredients to improve the Rheology, characteristics, shelf life of foods.

  • Track 18-1 Novel Food Preservation Methods
  • Track 18-2 Cellular Compounds & Functions of Food
  • Track 18-3 Metabolism of Food in Body
  • Track 18-4 Molecular Biology of Food
  • Track 18-5 Food Processing & Industrial Techniques
  • Track 18-6 Novel Ingredients & Food Design
  • Track 18-7 Canned Food: Pros & Cons
  • Track 18-8 Food Pasteurization: Pros & Cons

Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale. A choice of packaging machinery requires consideration of technical capabilities, labor requirements, worker safety, maintainability, serviceability, reliability, ability to integrate into the packaging line, capital cost, floorspace, flexibility (change-over, materials, etc.), energy usage, quality of outgoing packages, qualifications (for food, pharmaceuticals, etc.), throughput, efficiency, productivity, and ergonomics, at a minimum.

  • Track 19-1 Novel Food Packaging Techniques
  • Track 19-2 Food & Beverage Packaging Materials: Pros & Cons
  • Track 19-3 Nanomaterials in Food Packaging
  • Track 19-4 Packaging Migration Testing
  • Track 19-5 Food Defense Mechanisms
  • Track 19-6 Anti­microbial Systems for Food Packaging
  • Track 19-7 Micro Packaging
  • Track 19-8 Foreseeable Use Assessment
  • Track 19-9 Physical Hazard Assessment
  • Track 19-10 Restricted Substance Testing

Aqua farming also known as Aquaculture is the farming of fish, crustaceans, molluscs, aquatic plants, algae, and other aquatic organisms. Aquaculture involves cultivating freshwater and saltwater populations under controlled conditions, and can be contrasted with commercial fishing, which is the harvesting of wild fish. Mariculture refers to aquaculture practiced in marine environments and in underwater habitats. The techniques, methods and technologies used in aqua farming helps to increase and simplify the production rate and yield more with less investments. Apart from the traditional direct fishing, aqua farming is now becoming the major sector which provides the nutritional and protein needs for most of the costal residence population.

  • Track 20-1 Aqua Farming: Techniques, Methods & Engineering
  • Track 20-2 Integrated Aquaculture
  • Track 20-3 Aquaponics & Pisciculture
  • Track 20-4 Aquatic Nutrition delivery and feeding practices
  • Track 20-5 Shrimp & Oyster Farming
  • Track 20-6 Algaculture & Mari Culture
  • Track 20-7 Biotechnology and Genetics in Aquaculture
  • Track 20-8 Aquaculture Diseases and Health Management
  • Track 20-9 Aquaculture Laws and Regulations

Generally, “food law” is used to apply to legislation which regulates the production, trade and handling of food and hence covers the regulation of food control, food safety and relevant aspects of nourishment exchange. Least quality prerequisites are incorporated into the nourishment law to guarantee the sustenance delivered are unadulterated and are not subjected to any false practices expected to cheat the customer. Sustenance law should cover the aggregate chain starting with arrangements for creature sustain, on-cultivate controls and early handling through to definite conveyance and use by the shopper. Is a logical teaching depicting dealing with, planning, and capacity of sustenance in ways that causes foodborne disease. This incorporates various schedules that ought to be taken after to stay away from potential wellbeing risks. Along these lines nourishment security frequently covers with sustenance guard to avoid mischief to customers. The tracks inside this line of thought are wellbeing amongst industry and the market and afterward between the market and the purchaser.

  • Track 21-1 Food & Drug Administration Acts and Laws
  • Track 21-2 Food Labelling
  • Track 21-3 Food Manufacturing Practices
  • Track 21-4 Food Inspection
  • Track 21-5 Food Nutrition & Food Insecurities
  • Track 21-6 Codex Alimentarius
  • Track 21-7 Food Authenticity
  • Track 21-8 Food Traceability
  • Track 21-9 Hazard Analysis & Critical Control Point
  • Track 21-10 Food Grading
  • Track 21-11 Food Safety & Control

As sustenance quality is a subject of expanding concern, the matter of executing high national and cross-fringe quality norms, for example, e.g. HACCP has turned out to be perpetually vital. This reality posture extremely requesting difficulties to the farming part the world over. All quality control and testing provide you with reliable information on the quality and safety of your processed food products, at different stages of the manufacturing process and before the finished product is shipped. Food testing is integral to the efficient production of safe, quality products. With the food industry increasingly subject to scrutiny, testing to ensure compliance with food safety regulations and to protect public health, is a must. Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible to produce the safest possible food for the consumer. The latest methods and technology used to identify risk factors, improve quality, efficiency and to add value to the market

  • Track 22-1 Quality Analysis and Detection Technology in Agricultural and Food Materials
  • Track 22-2 Chemical and Nutritional Testing
  • Track 22-3 Microbiological Testing
  • Track 22-4 HACCP Guidance & Testing
  • Track 22-5 Authenticity, Traceability and Fraud
  • Track 22-6 Cyclodextrins: Properties & Risk Assessment
  • Track 22-7 Allergens and Method developments in Quality Analysis
  • Track 22-8 Agricultural and Food Chemistry Economics
  • Track 22-9 Climate Impacts and Adaptation
  • Track 22-10 Physical and Chemical Hazards: Measurement and Assessment
  • Track 22-11 Food Cost and Inflation
  • Track 22-12 Safety Regulations and Standards