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SPEAKERS

Guest Speakers

Spices as Flavours, Fragrances & Functional Foods.


Day 1: 9th Feb 2021

Inaugural Keynote Speech

Prof. Rattan Lal
Distinguished University Professor of Soil Science Director, Carbon Management and Sequestration Center
The Ohio State University,
Columbus, OH 43210, USA

Topic
Carbon sequestration for nutritional security

Day 2: 10th Feb 2021

Technical session I: Spices - Global production and trade scenario

Ms. Hoang Thi Lien
Executive Director
International Pepper Community,
Jakartha, Indonesia

Topic
Global production and trade scenario-black pepper

Shri. D. Sathiyan, IFS
Secretary & Chairman Spices Board
Ministry of Commerce & Industry, GoI, Kochi, Kerala, India

Topic
Global scenario of Indian spices

Ms. Bree Romuld
Agribusiness & Value Chain Development Consultant for the Caribbean
FAO Representation in Jamaica

Topic
Present status and future for Jamaican ginger

Mr. Gusland McCook
Director General (Acting)
Jamaica Agricultural Commodity Regulatory Authority, Jamaica

Topic
Present status and future for Jamaican ginger

Dr. Girma Hailemichael Gebre
Senior Researcher & Horticulturist Center Director
Jimma Agricultural Research Center, Ethiopian Institute of Agricultural Research (EIAR), Ethiopia

Topic
Status of spices in Ethiopia

Dr. Gopal Lal
Director
ICAR-National Research centre for Seed Spices, Ajmer, Rajasthan, India

Topic
Global production and trade scenario-seed spices

Dr. Prabodh Kumar Trivedi
Director
CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, Uttar Pradesh, India

Topic
Global production and trade scenario-herbal spices

Dr. K. Kandiannan
Production & Processing of Spices Expert
Vivekananda Technical Centre of RKM, Government of Fiji

Topic
Spices scenario in the Pacific region
Technical Session II: Spices – Chemistry and functional foods

Dr. Gopinadhan Paliyath
Professor
Research Programme Director (Food for Health) Department of Plant Agriculture University of Guelph Guelph, Ontario, Canada

Topic
Molecular mechanisms of action of nutraceuticals in horticultural crops

Prof. G. Padmanabhan
INSA Emts. Scientist
Department of Biochemistry, Indian Institute of Science.
Bengaluru, Karnataka, India

Topic
Curcumin: A wonder drug in waiting

Dr. G. Bhanu Prakash Reddy
Scientist-G & Head, Biochemistry Division
ICMR-National Institute of Nutrition, Hyderabad, Telangana, India

Topic
Spices and their novel bioactive compounds for complications of diabetes and obesity

Dr. Ramasamy Ravi
Assistant Professor
Department of Agricultural and Environmental Sciences College of Agriculture, Tennessee State University, Nashville TN 37209, USA

Topic
Quality control of spices by electronic nose

Dr. Balu P. Maliakel
Managing Director
M/s. Akay Natural Ingredients Private Limited Malaidamthuruthu P.O.,
Ernakulam Kochi-683 561, Kerala

Topic
Spiceuticals : Unlocking nutritional secrets of spices

Day 3: 11th Feb 2021

Technical session III: Spices – Processing and value addition

Dr. C. Anandharamakrishnan
Director
Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu, India

Topic
Nanoencapsulation techniques for food bioactive components

Mrs. Sushma Sreekandath
Managing Director and CEO
M/s. AVT McCormick Kochi, Kerala

Topic
More per crop: Value addition in spices

Mr. Geemon Korah
Chief Executive Officer
M/s. Kancor Ingredients Limited, Ernakulam, Kerala, India

Topic
Spice processing and value addition: An industry perspective

Dr. R. T. Patil
Former Director
ICAR- Central Institute of Post Harvest Engineering & Technology Ludhiana, Punjab, India

Topic
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Technical Session IV: Cutting edge technologies for plant health

Dr. Rajeev K. Varshney
Research Program Director - Genetic gains
Center of Excellence in Genomics & Systems Biology International Crops Research Institute for the Semi-Arid Tropics, Hyderabad, Telangana, India

Topic
Genomics of non model crops

Dr. Ganesh Bagler
Associate Professor
Indraprastha Institute of Information Technology, New Delhi, India

Topic
Computational Gastronomy: Levering Artificial Intelligence for Data-driven Food Innovations

Day 4: 12th Feb 2021

Technical Session V: Spices - Environment and food safety

Mr. Sanjay Dave
Former Chairperson of Codex Alimentarius Commission & Advisor to Food Safety and Standards Authority of India
Ministry of Health and Family Welfare, Government of India

Topic
Codex alimentarius and standards for spices

Dr. Manish Pande
Director & Head
Project Analysis Documentation Division, Quality Council of India, New Delhi, India

Topic
Global approach for improving quality and safety in spice sector

Dr. Jenna Elizabeth Forsyth
Post Doctoral Research Fellow
Stanford University, Stanford, California

Topic
Lead tainted turmeric colour – Problems and solutions

Dr. K. K. Sharma
Network Coordinator
Project Coordinating Cell, AINP on Pesticide Residues, ICAR-Indian Agricultural Research Institute, New Delhi, India

Topic
Pesticide residue: Problems and solutions

Prof. N. K. Dubey
Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Banaras Hindu University, Varanasi, Uttar Pradesh, India

Topic
Aflatoxin and its management

Contact



date_rangeDate

FEB 9th to 12th, 2021

roomVenue

VIRTUAL EVENT

For further information:
General Convener, SYMSAC X-2021
Indian Society for Spices
C/o ICAR-Indian Institute of Spices Research
Marikunnu Post, Kozhikode-673 012
Kerala, India

phone91-495-2731410

mail_outlinesymsac2020@gmail.com


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