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 Chemistry is a science concerned with means of affecting chemical and biochemical processes in the soil and plants, with the mineral nutrition of plants and with the use of fertilizers and other chemical means to improve soil and increase yield. Agricultural chemistry also deals with several other means of increasing yield, such as herbicides and growth stimulants, and serves as the scientific basis for introducing chemical processes into agriculture. In its aims, methods, and subject areas of research, agricultural chemistry is related to both the chemical and the biological sciences. It is also closely related to soil science, farming, meteorology, plant physiology and biochemistry, agricultural microbiology, physics, and chemistry. Its primary subdivisions are plant nutrition, the interaction of soils and fertilizers, evaluation of particular types and kinds of fertilizers and the methods of applying them, soil improvement by chemical means for example, the application of lime or gypsum—and research into and use of chemicals for weed control.     

Agricultural chemistry today must carry out further practical and theoretical work in root nutrition in order to raise the coefficient of fertilizer consumption, develop methods to increase plant utilization of the soil’s nutrient elements, and develop new and better fertilizers. Scientific research in agricultural chemistry is being conducted at the central research institutes, at numerous zonal institutes and experimental stations, and in agricultural institutes and university biological and soil sub-departments, where personnel for this field are trained.

Food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. It includes macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It also includes reactions related to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water which are responsible for odour, taste and colour that determine the quality of food materials and foods.

  • Track 1-1Agricultural Chemicals
  • Track 1-2Concepts of Agricultural Chemistry
  • Track 1-3Fundamentals of Food Chemistry
  • Track 1-4Low Carbon Agriculture and Sustainable Development
  • Track 1-5Involvement of Inorganic Chemistry
  • Track 1-6Involvement of Materials Science
  • Track 1-7 Medicine and Health
  • Track 1-8Nutritional Chemistry
  • Track 1-9Involvement of Organic Chemistry
  • Track 1-10Horticulture
  • Track 1-11Phytopathology
  • Track 1-12Developments in Food Technology

An agricultural chemical is an agricultural compound that is applied directly to or on plants for one or more of the purposes listed in the Agricultural Compounds and Veterinary Medicines (ACVM) Act 1997. Agricultural chemicals range from herbicides to plant growth regulators. Agricultural Chemical Compounds is  defined as any substance, mixture of substances, or biological compound, used or intended for use in the direct management of plants and animals, or to be applied to the land, place, or water on or in which the plants and animals are managed, for the purposes of: managing or eradicating pests, including vertebrate pests; or maintaining, promoting, or regulating plant or animal productivity and performance or reproduction; or fulfilling special nutritional requirements; or the manipulation, capture, or immobilisation of animals; or diagnosing the condition of animals; or preventing or treating conditions of animals; or enhancing the effectiveness of an agricultural compound used for the treatment of plants and animals; or marking animals; and includes:   any veterinary medicine, substance, mixture of substances, or biological compound used for post-harvest pest control or disinfestation of raw primary produce; anything used or intended to be used as feed for animals.

  • Track 2-1Agricultural Water-Soil Engineering
  • Track 2-2Agricultural Robotics and Mechatronics
  • Track 2-3Agrochemical Application Technology
  • Track 2-4Alternate Machinery for Field Operations
  • Track 2-5Development of Pest Management Decision Models
  • Track 2-6Development of Sensors for Variable Rate Application of Pesticides & Farm Automation
  • Track 2-7Fruit and Vegetable Harvesting
  • Track 2-8Machinery Safety - Development and Testing of Safety Innovations for Agricultural Machinery
  • Track 2-9Machine System Design & Machine Vision/Image Processing
  • Track 2-10Modeling of Spray Deposition on Tree Canopies
  • Track 2-11Modelling Soil Compaction Effects on Sugarcane Growth & Yield
  • Track 2-12Remote Sensing for Detection of Plant Stress
  • Track 2-13Remote Sensing in Precision Agriculture
  • Track 2-14Satellite Remote Sensing for Resource Assessment
  • Track 2-15Sensor Development Variable Rate Fertilizer Application (VRA/VRT

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 specialise in areas such as crop rotation, irrigation and drainage, plant breeding, plant physiology, soil classification, soil fertility, weed control, and insect and pest control.

This area of agronomy involves selective breeding of plants to produce the best crops under various conditions. Plant breeding has increased crop yields and has improved the nutritional value of numerous crops, including corn, soybeans, and wheat. It has also led to the development of new types of plants. For example, a hybrid grain called triticale was produced by crossbreeding rye and wheat. Triticale contains more usable protein than does either rye or wheat. Agronomy has also been instrumental in fruit and vegetable production research. Agronomists use biotechnology to extend and expedite the development of desired characteristic. Agronomists study sustainable ways to make soils more productive and profitable. They classify soils and analyze them to determine whether they contain nutrients vital to plant growth. Common macronutrients analyzed include compounds of nitrogen, phosphorus, potassium, calcium, magnesium, and sulfur. Soil is also assessed for several micronutrients, like zinc and boron. The percentage of organic matter, soil pH, and nutrient holding capacity (cation exchange capacity) are tested in a regional laboratory. Agronomists will interpret these lab reports and make recommendations to balance soil nutrients for optimal plant growth.   

  • Track 3-1Soil Science
  • Track 3-2Agroecology
  • Track 3-3Agrophysics
  • Track 3-4Agrology
  • Track 3-5Green Revolution
  • Track 3-6Plant physiology and inbreeding
  • Track 3-7Animal Sciences and Veterinary
  • Track 3-8Agricultural Crops
  • Track 3-9Population, Agriculture, and Environment
  • Track 3-10Environmental Chemistry
  • Track 3-11Genetically Modified Foods

The Food and Agriculture Section is responsible for developing and advancing industry policies on all plant and animal biotechnology issues related to international affairs, state and federal government relations, science and regulatory affairs, and media. Biotechnology in plant agriculture can improve crop insect resistance, enhance crop herbicide tolerance and facilitate the use of more environmentally sustainable farming practices. Biotechnology in animal agriculture is used to genetically engineer animals to improve their suitability for pharmaceutical, agricultural or industrial applications. This Food and Agriculture Section promotes agriculture biotechnology policies that will help feed a growing population of 9 billion by 2050.

Biotechnology in Agriculture and Food Processing: Opportunities and Challenges discusses how biotechnology can improve the quality and productivity of agriculture and food products. It includes current topics such as GM foods, enzymes, and production of various types of food ingredients as well as basic ones such as the concept of biotechnology, plant cell, and tissue culture. Combining coverage of agriculture and food processing, the book highlights the range of biotechnology applications from "farm to fork."

The book begins with the fundamental concepts of the role of biotechnology and genomics in agriculture and food processing. Building on this, it then focuses on specific applications of biotechnology in agriculture and includes chapters on plant cell and tissue culture techniques, genetic transformation in crop improvement, and the production of biofertilizers and biopesticides. The authors cover different aspects of biotechnology in food processing such as production of fermented foods, functional foods, enzymes in food processing, production of polysaccharides, production of sweeteners, biocolors and bioflavors, and genetically modified foods. They then examine the management of crop residues and by-products of agro-industries, comprising mushroom production and value addition to agro-industrial wastes and residues.

Biotechnology has been recognized as one of the key technologies for increasing economic growth. With chapters written by leading experts in this field, the book provides a better understanding of howbiotechnology applications can reduce production costs, improve productivity, and enhance product quality in the agro food processing sector.


Provides perspective on important biotechnological issues with direct relevance to agriculture and food processing
Illustrates biotechnological tools for increasing agricultural productivity
Presents a holistic view of all the aspects about interventions of biotechnology in agriculture and food processing
Explores the latest research and advances in the impact of biotechnology in agriculture and food processing

  • Track 4-1Biotechnology and Its Role in Agriculture and Food Processing
  • Track 4-2Production of Biofertilizers
  • Track 4-3Production of Biopesticides
  • Track 4-4Genetic Transformation and Crop Improvement
  • Track 4-5Plant Cell and Tissue Culture Techniques in Crop Improvement
  • Track 4-6Production of Fermented Foods and Functional Foods
  • Track 4-7Enzymes in Food Processing
  • Track 4-8Production of Polysaccharides
  • Track 4-9Production of Sweeteners, Biocolours and Bioflavors
  • Track 4-10Biotic Environment in Agriculture
  • Track 4-11Chemical Engineering and Technology in Modern Agriculture
  • Track 4-12Drug Delivery Environment
  • Track 4-13Natural Resources and Fisheries

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. 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, anaemia, 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.

Various specialists working in different areas of food science for which food chemistry is relevant. It is worthy to mention such areas as:  bioactive food components and chemistry behind their health-promoting action,  analytics and monitoring of food components upon processing,  biotransformation and bioavailability of food components, design of functional foods based on the knowledge of chemical and biological properties of bioactive ingredients

Soya protein is a major component of the diet of food-producing animals and is increasingly important in the human diet. However, soy protein is not an ideal protein because it is deficient in the essential amino acid methionine. Methionine supplementation benefits soy infant formulas, but apparently not food intended for adults with an adequate nitrogen intake. Soya protein content of another essential amino acid, lysine, although higher than that of wheat proteins, is still lower than that of the milk protein casein. Adverse nutritional and other effects following consumption of raw soybean meal have been attributed to the presence of endogenous inhibitors of digestive enzymes and lectins and to poor digestibility.

  • Track 5-1Probiotic Food
  • Track 5-2Food Science of Animal Resources
  • Track 5-3Carbohydrates Structure and Interactions with Water and Proteins
  • Track 5-4Lipids Structures and Interactions with Water and Food Proteins
  • Track 5-5Interaction of Salts and Minerals with Food Proteins and Water
  • Track 5-6Vitamins and Minerals
  • Track 5-7Divergence and Convergence in Nutrition Science
  • Track 5-8Metabolomics of Carotenoids: The Challenges and Prospects
  • Track 5-9Food Choice and Consumer Behavior
  • Track 5-10Minerals: Their Functions and Sources
  • Track 5-11Maternal, child and adolescent nutrition
  • Track 5-12Food Choice, Adult Nutrition and Sport Nutrition

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 similar to 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 arequirement of a methodological platform similar to 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 6-1Food and Fruit Chemistry
  • Track 6-2Food Biochemistry
  • Track 6-3 Impact of Chemicals on Food Supply and Quality
  • Track 6-4Food Allergy and Anaphylaxis
  • Track 6-5Pigments in Foods
  • Track 6-6Flavour Chemistry
  • Track 6-7Dairy Products
  • Track 6-8Foodomics
  • Track 6-9Organic and inorganic Food Materials/Chemistry
  • Track 6-10Food Forensics

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 engineering encompasses a wide range of activities. Food engineers are employed in food processing, food machinery, packaging, ingredient manufacturing, instrumentation, and control. Firms that design and build food processing plants, consulting firms, government agencies, pharmaceutical companies, and health-care firms also employ food engineers. Specific food engineering activities include: drug/food products; design and installation of food/biological/pharmaceutical production processes; design and operation of environmentally responsible waste treatment systems; marketing and technical support for manufacturing plants.

  • Track 7-1Advances in Classical Unit Operations in Engineering Applied to Food Manufacturing
  • Track 7-2Progresses in the Transport and Storage of Liquid and Solid Foods
  • Track 7-3 Developments in Heating, Chilling and Freezing of Foods
  • Track 7-4Advanced Mass Transfer in Foods
  • Track 7-5New Chemical & Biochemical Aspects of Food Engineering and the Use of Kinetic Analysis
  • Track 7-6New Techniques in Dehydration
  • Track 7-7Thermal Processing & Non-Thermal Processing
  • Track 7-8Extrusion & Liquid Food Concentration
  • Track 7-9Membrane Processes and Applications of Membranes in Food Processing
  • Track 7-10Electronic Indicators in Inventory Management
  • Track 7-11Sustainable Technologies in Food Processing
  • Track 7-12Modern Cleaning, Sanitation and Packaging Technologies.,
  • Track 7-13Development of sensors systems for quality and safety assessment

Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging. (Primary-processing such as dicing or slicing, freezing or drying when leading to secondary products are also included.)

The share of Food Processing Sector in GVA of manufacturing sector was 8.6% in 2014-15Investment in fixed Capital in registered food processing sector had grown from USD 24.5 billion in 2012-13 to USD 25.85 billion in 2013-14, making a growth rate of 6%The number of registered food processing units has increased from 37,175 in 2012-13 to 37,445 in 2013-14.Food processing industry is one of the major employment intensive segments contributing 11.69% of employment generated in all Registered Factory sector in 2013-14.             

  • Track 8-1Food Processing Methods Small Scale Food Processing Industry
  • Track 8-2Food Processing Unit Operations
  • Track 8-3Food Processing Companies in India
  • Track 8-4Importance of Food Processing,
  • Track 8-5Preservation of Food
  • Track 8-6Performance parameters for food processing
  • Track 8-7Example of Food Processing & its Applications
  • Track 8-8Trends in modern food processing

Food safety and food security are interrelated concepts with a profound impact on quality of human life, and there are many external factors that affect both of these areas. Food safety is an umbrella term that encompasses many facets of handling, preparation and storage of food to prevent illness and injury. Included under the umbrella are chemical, microphysical and microbiological aspects of food safety.

  • Track 9-1Models and Food Safety Risk Assessment
  • Track 9-2Food safety and quality
  • Track 9-3Various Food Safety Policies
  • Track 9-4Safe Food Handling Measures
  • Track 9-5Foodborne Illness and measures to secure
  • Track 9-6Food recalls, Risks and Outbreaks
  • Track 9-7Shelf-life of Food

Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general 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 on a daily basis 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. All of these interrelated fields contribute to the food industry – the largest manufacturing industry in the United States.

  • Track 10-1Fermentation Technology
  • Track 10-2Food Fortification
  • Track 10-3Food Ingredient Technology
  • Track 10-4Human Sensory Systems and Food Evaluation
  • Track 10-5Post-harvest Technology of Fruit & Vegetables
  • Track 10-6Water-Solid Interactions
  • Track 10-7Advanced Analytical Techniques in Agriculture
  • Track 10-8Food Lipids & Food Proteins
  • Track 10-9Food Grading
  • Track 10-10Biological and Food Process Design
  • Track 10-11Research and Development: Food Technology

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. Reduced packaging and sustainable packaging are becoming more frequent. The motivations can be government regulations, consumer pressure, retailer pressure, and cost control. Reduced packaging often saves packaging costs.

In the UK, a Local Government Association survey produced by the British Market Research Bureau compared a range of outlets to buy 29 common food items and found that small local retailers and market traders "produced less packaging and more that could be recycled than the larger supermarkets. After use, organic matter that is still in the food packaging needs to be separated from the packaging. This may also require rinsing of the food packaging. 

  • Track 11-1Active and intelligent Packaging
  • Track 11-2Bio based and Edible Packaging
  • Track 11-3Food Package Testing & Aseptic Packaging
  • Track 11-4Food package Interactions: Migration Measurement Methods
  • Track 11-5Sustainable Food Contact Materials
  • Track 11-6Recycling and Life Cycle Assessment
  • Track 11-7Nano-packaging
  • Track 11-8New Packaging Materials & Material Development
  • Track 11-9Modified Atmosphere

The Food Industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside of the scope of the modern food industry. The term food industries covers a series of industrial activities directed at the processing, conversion, preparation, preservation and packaging of foodstuffs. The food industry today has become highly diversified, with manufacturing ranging from small, traditional, family-run activities that are highly labor intensive, to large, capital-intensive and highly mechanized industrial processes. Many food industries depend almost entirely on local agriculture or fishing.

Agro-industries provide a means of converting raw agricultural materials into value added products while generating income and employment and contributing to overall economic development in both developed and developing countries. Agriculture, specifically farming, remains a hazardous industry, and farmers worldwide remain at high risk of work-related injuries, lung disease, noise-induced hearing loss, skin diseases, as well as certain cancers related to chemical use and prolonged sun exposure. On industrialized farms, injuries frequently involve the use of agricultural machinery, and a common cause of fatal agricultural injuries in developed countries is tractor rollovers             

  • Track 12-1Various Aspects of Agro-industry
  • Track 12-2Agriculture: Raising of Crops and Livestock
  • Track 12-3Manufacturing of Agrichemicals
  • Track 12-4Agricultural Construction, Farm Machinery and Seeds Supplies
  • Track 12-5Marketing: promotion of generic products (e.g., milk board)
  • Track 12-6Advertising, Marketing Campaigns & Public Relations

Analysis of food and drink is a major activity for the industry - and a very important part of product development and quality assurance. Food analysis is required for a wide variety of reasons - from testing suitability for purpose, through checking shelf-life or authenticity, to assuring legal compliance. It is important to use the correct analytical tool in order to get meaningful answers to questions.

  • Track 13-1Chemical and Nutritional Testing
  • Track 13-2Microbiological Testing
  • Track 13-3HACCP Guidance & Testing
  • Track 13-4Authenticity, Traceability and Fraud
  • Track 13-5Allergens and Method developments in Quality Analysis

Food security is defined as the availability of food and one's access to it. A household is considered food secure when its occupants do not live in hunger or fear of starvation. Stages of food insecurity range from food secure situations to full-scale famine. Food safety is about handling, storing and preparing food to prevent infection and help to make sure that our food keeps enough nutrients for us to have a healthy diet.

  • Track 14-1Food Safety Regulations and Standards
  • Track 14-2Food Cost and Inflation
  • Track 14-3Nutrition and Food Security
  • Track 14-4Food Spoilage : Biodiversity, characterization, Risk Assessment and Inactivation
  • Track 14-5Physical and Chemical Hazards: Measurement and Assessment
  • Track 14-6HygienicDesign and Cleaning Methods
  • Track 14-7Food Laws and Regulations
  • Track 14-8Climate Impacts and Adaptation
  • Track 14-9Data Science for Food Security
  • Track 14-10Tropical Oil Crops & Water Resources
  • Track 14-11Agricultural and Food Chemistry Economics

Aquaculture is the breeding, rearing, and harvesting of fish, shellfish, plants, algae and other organisms in all types of water environments. As the demand for seafood has increased, technology has made it possible to grow food in coastal marine waters and the open ocean. Aquaculture is a method used to produce food and other commercial products, restore habitat and replenish wild stocks, and rebuild populations of threatened and endangered species. There are two main types of aquaculture—marine and freshwater. Marine aquaculture produces numerous species including oysters, clams, mussels, shrimp, seaweeds, and fish such as salmon, black sea bass, sablefish, yellowtail, and pompano. There are many ways to farm marine shellfish, including “seeding” small shellfish on the seafloor or by growing them in sinking or floating cages. Marine fish farming is typically done in net pens in the water or in tanks on land. Freshwater aquaculture primarily takes place in ponds or other manmade systems. According to the Food and Agriculture Organization (FAO), aquaculture "is understood to mean the farming of aquatic organisms including fish, molluscs, crustaceans and aquatic plants. Farming implies some form of intervention in the rearing process to enhance production, such as regular stocking, feeding, protection from predators, etc. Farming also implies individual or corporate ownership of the stock being cultivated. The reported output from global aquaculture operations in 2014 supplied over one half of the fish and shellfish that is directly consumed by humans; however, there are issues about the reliability of the reported figures.Further, in current aquaculture practice, products from several pounds of wild fish are used to produce one pound of a piscivorous fish like salmon.

  • Track 15-1Advanced Aquaculture Technology
  • Track 15-2Aquaculture Engineering
  • Track 15-3Aquaponics
  • Track 15-4Recirculating Aquaculture Systems
  • Track 15-5Aquaculture and Environment Interactions
  • Track 15-6Aquatic Plant Farming
  • Track 15-7Aquaculture Nutrition
  • Track 15-8Integrated Multi-tropic Aquaculture
  • Track 15-9Issues in Aquaculture Netting materials
  • Track 15-10Aquaculture Diseases and Health Management
  • Track 15-11Aquaculture Laws and Regulations

 Fishery is an entity engaged in raising or harvesting fish which is determined by some authority to be a fishery. According to the FAO, a fishery is typically defined in terms of the "people involved, species or type of fish, area of water or seabed, method of fishing, class of boats, purpose of the activities or a combination of the foregoing features". The definition often includes a combination of fish and fishers in a region, the latter fishing for similar species with similar gear types.

A fishery may involve the capture of wild fish or raising fish through fish farming or aquaculture. Directly or indirectly, the livelihood of over 500 million people in developing countries depends on fisheries and aquaculture. Overfishing, including the taking of fish beyond sustainable levels, is reducing fish stocks and employment in many world regions.

  • Track 16-1Pisciculture
  • Track 16-2Feed and Nutrition
  • Track 16-3Intensive and Extensive Culture System
  • Track 16-4Submersible Fish Rearing System
  • Track 16-5Fisheries & Livestock Production
  • Track 16-6Shrimp Farming
  • Track 16-7Fishing Technology
  • Track 16-8Oyster Farming
  • Track 16-9Algaculture
  • Track 16-10Mariculture
  • Track 16-11Fish Hatchery and Stocking
  • Track 16-12Biotechnology and Genetics in Fisheries
  • Track 16-13Socio-Economics of Fisheries
  • Track 16-14Ingredient Formulation and Processing

Veterinary science is important to the study of livestock, herd health and monitoring the spread of disease. It requires the application of scientific knowledge in multiple areas and the use of technical skills in disease prevention that may affect both pets and wild animals. Animal Production facilitates improvements in agricultural productivity, with emphasis on animal production systems and administers the animal improvement. Animal production sector has been undergoing change at a remarkable pace over the past few decades.

  • Track 17-1Dairy Technology
  • Track 17-2Animal Nutrition
  • Track 17-3Animal Biotechnology
  • Track 17-4Poultry Production
  • Track 17-5Veterinary Care & Management
  • Track 17-6Livestock Production and Management
  • Track 17-7Challenges to Food Hygiene & Safety
  • Track 17-8Animal Health Management
  • Track 17-9Animal Agriculture
  • Track 17-10Animal Diseases