Participated Institutions and Universities

Institutions involved in teaching and research related to food science, engineering, processing, nutrition and food technology.

International Participated Institutions/Universities (04)

1. Curtin University, Perth, Australia
2. Hokkaido University, Japan
3. UNSW, Sydney, Australia
4. Virginia Tech, VA, USA

National Participated Institutions/Universities (55+)

1. AAFT University of Media and Arts, Raipur, Chhattisgarh
2. Aligarh Muslim University, Aligarh, Uttar Pradesh
3. Anand Agricultural University, Anand, Gujrat
4. Banaras Hindu University, Varanasi, Uttar Pradesh
5. Banasthali Vidyapith University, Jaipur, Rajasthan
6. Bidhan Chandra Krishi Viswavidyalay, Nadia, West Bengal
7. Bihar Agricultural University, Sabour, Bihar
8. ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab
9. Central Institute of Technology, Kokrajhar, Assam
10. Central Agricultural University, Imphal, Manipur
11. Central University of Punjab, Bathinda, Punjab
12. CSIR-Central Food Technological Research Institute, Mysuru, Karnataka
13. CSKHPKV Palampur, HP
14. Govt. College of Food Technology, CSMKVS, Kashti, Malegaon
15. D.Y. Patil Deemed to be University, Navi Mumbai, Maharashtra
16. Desh Bhagat University, Mandi Gobindgarh, Punjab
17. Dr. Reddy’s Laboratories Limited, Ameerpet, Hyderabad, AP
18. Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh
19. Eternal University, Baru Sahib, Himachal Pradesh
20. Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal
21. Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, UK
22. Graphic Era, Dehradun, Uttarakhand
23. Guru Nanak Dev University, Amritsar, Punjab
24. Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, Punjab
25. Guru Jambeshwar University, Hisar, Haryana
26. Harcourt Butler Technical University, Kanpur, Uttar Pradesh
27. Indian Institute of Technology, Delhi
28. Indian Institute of Technology, Guwahati, Assam
29. Indian Institute of Technology, Ropar, Punjab
30. Islamic University of Science and Technology, Awantipora Pulwama, Jammu & Kashmir
31. I. K. Gujral Punjab Technical University, Kapurthala, Jalandhar, Punjab
32. ICAR - National Dairy Research Institute, Karnal, Haryana
33. J. D. Birla Institute, Kolkata, West Bengal
34. Jiwaji University, Gwalior, Madhya Pradesh
35. Maharishi Markandeshwar, Deemed to be University, Mullana, Haryana
36. Lovely Professional University, Phagwara, Punjab
37. Mahatma Phule Krishi Vidyapeeth, Rahuri, Maharashtra
38. Mizoram University, Tanhril, Aizawl, Mizoram
39. MIT ADT University, Pune, Maharashtra
40. MGM University, Aurangabad, Maharastra
41. Dr B R Ambedkar National Institute of Technology, Jallandhar, Punjab
42. National Institute of Technology, Rourkela, Odisha
43. Post Graduate Medical Education and Research, Chandigarh
44. Punjab Agricultural University, Ludhiana
45. Raj Kumar Goel Institute of Technology, Ghaziabad, UP
46. Rajasthan University of Veterinary and Animal Sciences, Bikaner, Rajsthan
47. Sant Longowal Institute of Engineering and Technology, Longowal, Punjab
48. Sharda University, Greater Noida, Uttar Pradesh
49. Shoolini University of Biotechnology and Management Sciences, Solan, HP
50. SRM University, Delhi-NCR, Sonipat, Haryana
51. Thapar Institute of Engineering and Technology, Patiala, Punjab
52. The Assam Royal Global University, Guwahati, Assam
53. Tilka Manjhi Agriculture College, Godda, Jharkhand
54. Tezpur University, Tezpur, Assam
55. University of Agricultural Sciences, Bangalore, Karnataka
56. Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani

Participants from 20 States

Participation Not Confirmed

Keynote Speakers, Lead Lectures and Presentations of FIFATF-2025

All presentation titles retrieved from the existing page are listed below.

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1. Etiology, Clinical Consequences, and Pathological Insights of Celiac Disease
2. A Comparative Study of Drying Methods on the Quality of a Protein-Rich Papaya and Chia Seed Fruit Bar
3. A Comparative study on the extraction efficiency and Pigment profile of carotenoids in Red, Green and Yellow Bell peppers
4. Addressing Public Health Concerns: AI + FTIR Spectroscopy for tracing Carcinogenic Sudan(IV) in Red Chilli Powder
5. Advances in Dairy Quality Assurance through Machine Learning: Current Trends and Applications
6. AI-Driven Optimization for Enhanced 4-aminobutyric acid Production Using Probiotic Enterococcus durans
7. Air-Cooling System in Attrition Mill for Temperature profile of Wheat Flour
8. An approach to disrupt and characterize stable bee pollen structure using ultrasonication for food application
9. Application and challenges of guar gum as an innovative, advanced, and natural hydrocolloid source
10. Application of locust bean gum in development of honey fillings: Optimization and characterization
11. Application of Peleg’s Model to fit water kinetics of seven millet varieties at three different temperature
12. Artificial Intelligence-Assisted Quality Analysis and Development of Fruit and Vegetable Juices: A review
13. Assessing the efficiency of iron-salt oxygen absorption for paddy stored in different types of bags
14. Assessment of Antidiabetic Properties of Bitter Gourd (Momordica charantia) Using In Vitro Models
15. Bacteriophages in Human Health: Emerging Roles in Infection Control and Microbiota Modulation
16. Basil Seed-Derived Hydrocolloids as Emerging Stabilizers for Pickering Emulsion: Structure, Functionality and Food Applications
17. Bell pepper: Unraveling bioactive properties of Polyphenols, its extraction and application in food sector
18. Best from Waste: Valorization of Rice Milling by-product into Biodegradable Packaging Material for Dairy Products
19. By-product Utilization of Orange Peel and Development of Orange Peel Pickle
20. Chemically Modified Indian Teff (Eragrostis tef) Starch Biofilms: Quality Maintenance and Shelf-Life of Grapes
21. Circular Economy Approach to Nutraceutical Recovery from under-utilized Ficus carica fruits: Polyphenols and Dietary Fibres
22. Clitoria ternatea as a Source of Natural Antioxidants and Smart Biodegradable Materials: Bridging Functional Food and Sustainable Packaging Innovation
23. Co-Digestion of Cow Manure and Cheese Whey: A Circular Bioeconomy Approach
24. Colored rice – Unlocking nutritional, anti-nutritional, phytochemical, health-benefits, processing technologies, and application in food systems
25. Comparative Analysis of Protein and Starch-Based Biodegradable Films: Physicochemical Properties and Hydrophilic Behavior
26. Comparative Evaluation of Conventional and Modern Extraction Methods for Bioactive Compounds from Mulberry Leaves with Antidiabetic Potential
27. Comparative Evaluation of Hybrid and Cabinet Drying on Physicochemical and Functional Quality of Tender Jackfruit (Artocarpus heterophyllus) for the preparation of Curry
28. Comparative Evaluation of Shelf Life and Physicochemical Stability of Kimchi Prepared from Indian and Napa Cabbage during Refrigerated Storage
29. Comparative Toxicity and Identification of Illicium Species: A Food Safety Perspective on Star Anise Adulteration
30. Comparison of predictive modeling and optimization techniques for microwave-assisted extraction of polyphenols from ash gourd peel waste using an optimized solvent mixture
31. Correlating Microstructural and Textural Changes with Sensory Quality of Tapioca Chips Prepared by Frying, Air-Frying and Baking
32. Critical Review on Sustainable Utilization of Bihar’s Fruit Waste for Essential Oil and Bioactive Compounds Production
33. Decoding Regional Variability in Mysore Pak Using Principal Component Analysis: A Sensory Approach
34. Design and Validation of a Smart Biosensor Algorithm for Real-Time Detection of Chicken Meat Spoilage
35. Designer lipid: Optimization of enzyme interesterification process and its characterisation
36. Designing Stable Butteroil-based Nanoemulsion for Functional Foods: Enhanced Stability and Controlled Release Study
37. Development and Analysis of Lycopene Fortified Cereal Flakes
38. Development and Analysis of Lycopene Fortified Cereal Flakes-this is the title for the abstract
39. Development and Characterization of a Composite Soup Powder Utilizing Food Industry By-Products: A Study on Nutritional, Functional and Sensory Properties
40. Development and Characterization of Canola Oil-Based Oleogels Structured with Beeswax and Rice Bran Wax
41. Development and Characterization of Edible Coatings Enriched with Probiotics for Enhanced Food Preservation
42. Development and characterization of instant powder using underutilized Morus alba leaves
43. Development and Characterization of Nutrient-Enriched Ice Cream Cones Formulated using Pearl Millet Flour and Moringa Leaf Powder
44. Development and Consumer Evaluation of Healthier Brownie Variants Incorporating Millet Flours and Natural Sweeteners
45. Development and evaluation of fibre enriched pasta using mechanically separated pea pod fractions
46. Development and Evaluation of Protein-Rich Probiotic Soy base Shrikhand as a Functional Non-Dairy Dessert
47. Development and Evaluation of Shelf- Stability of Osmotically Dehydrated Sand Pear (Pyrus pyrifolia L.) Candy
48. Development and Nutritional Evaluation of Iron-Enriched Traditional Indian Sweetmeat Ball (Laddoo) Using Amaranth Flour
49. Development of Bigel for food applications
50. Development of Microencapsulated Natural Sweetener from Star Anise and Liquorice
51. Development of Sodium-Alginate and Carrageenan-Based Biodegradable Films Incorporated with Nanoclay (MMT K10) for Shelf-Life Extension of Apricot Fruits
52. Dietary Fiber–Microbiota–Metabolite Axis: Integrative Insights into SCFA-Mediated Metabolic Regulation via PI3K/AKT and AMPK Pathways
53. Digital Twin – Enabled Smart Food Systems: Enhancing Quality, Safety, and Sustainability
54. Effect of Argon Cold Plasma Jet on the Morphological and Physicochemical Properties of Mature Dolichos lablab Bean Seed Starch
55. Effect of cold plasma on desi chickpea seeds
56. Electrical Properties of Jaggery as a Funtion of Moisture Content: Implications for Quality Control and Shelf-Life Augementation
57. Emerging Prebiotic Strategies for Gut Health: From Natural Polysaccharides to Engineered Synbiotics
58. Enhancing Hot Air-Drying Efficiency and Nutritional Quality of Sweet Lime Peel through Cold Plasma Pretreatment
59. Enhancing the Shelf life and Quality of Fresh -Cut Melon using Starch-Alginate-Aloe Vera Based Coatings
60. Enhancing Turmeric Quality and Processing Efficiency through Improved Drying Techniques
61. Evaluation of nutritional, thermal, pasting, microbial and microstructural characteristics of functional pasta
62. Exploration of ACE-Inhibitory Peptides Generated in low sodium Cheddar Cheese and Their Molecular Interactions
63. Exploring Fruit Waste Utilization in Bihar for Sustainable Edible Film Production: A Review
64. Exploring Jackfruit as a promising non Soy Source for Plant -based Meat Alternatives
65. Exploring the Impact of Sorghum-Based Diets on Gut Microbiota Diversity and Health: A Review
66. Extraction of Oil from Selected Oilseeds Using Hydraulic /Cold Press
67. Finger Millet-Based Gluten-Free Rusk: A Healthy Snack
68. Food Preservation in Conflict Zones Strategies for Securing Nutrition during Crises
69. Food Processing and Analytical Advances in Millet Lipidomics: Identification of Bioactive Lipid Species
70. Formulation and Characterization of a Plant-Based Beverage from Mango Pulp and Finger Millet Milk
71. Formulation and Evaluation of Aloe vera Fortified Multigrain Bread: Effect on Glycemic Index
72. Formulation and quality assessment of instant dhokla mix with incorporation of foxtail millet and horse gram
73. From Vision to Intelligence: Advances in Image-Based Food Quality Assessment
74. Garlic Peel: Unraveling the bioactive potential, extraction techniques and applications in food sector
75. Grape Seed Proteins: Extraction Strategies, Hydrolysis Techniques, Functional Properties, and Emerging Industrial Applications
76. Green Extraction Technologies for Clitoria ternatea Flowers: A Sustainable Approach to Maximizing Phytochemical Yield
77. Health Benefits and Nutritional Aspects of Functional Food
78. Hyperspectral Imaging as an Intelligent Non-destructive Food Quality Assessment Tool
79. Impact of Blue Light Photoperiod on the Nutritional and Functional Profile of Moringa Microgreens
80. Impact of Incorporating Beetroot (Beta vulgaris) and Rosemary (Salvia rosmarinus) Extracts on the Phenolic Profile and Antioxidant Potential of Sandesh
81. Influence of Heat Treatment on the Quality Attributes of Honey: Rheology, Enzyme Activity, and HMF Accumulation
82. Influence of moisture content on engineering properties of kodo millet with and without husk
83. Influence of Pressurized Ohmic Heating (OHPC) on the Cooking Behaviour and Rheology Properties of Rice- A Mechanistic Insight
84. Influence of Processing and Extraction Techniques on the Bioactive Composition and Antioxidant Potential of Vigna mungo
85. Innovation in Wheat Bran Modification: A Techno-Economic Analysis for the Development of Fiber-Rich Ready-to-Use (RTU) Formulation
86. Insights of Microwave: Analytical and Food Processing Applications
87. Integrated Nutritional, Functional, and Antioxidant Assessment of Spring Onion (Allium fistulosum) Bulb, Pseudostem, and Leaves for Sustainable Waste Valorization
88. Integrating Sensor Fusion, Machine Learning, and Physics-Based Modelling for Predictive Shelf-Life Assessment of Apples in Cold Storage
89. Internet of Things (IoT)-Based Smart Chamber for Respiration Rate Assessment of Fresh Capsicum
90. Internet of Things (IoT)-based Storage Parameter Studies for Tomatoes
91. Investigating the effect of sprouting on the extraction yield and Techno-Functional characterization of aquafaba from sprouted legumes using response surface methodology
92. Kinetic Modelling of PPO Inactivation in Sugarcane Billets Subjected to Ohmic and Thermal Blanching
93. Kombucha: A Functional Fermented Tea with Probiotic and Therapeutic Potential
94. Mass modelling of papaya seeds using regression models
95. Microfluidic Half-Mode Substrate Integrated Waveguide Sensor for Non-Destructive Real-time Quantification of Alcohol Concentration
96. Millet-Enriched Granola Bar : A Functional Snack to combat Undernutrition
97. Modelling and Analysis of Drying Kinetics of Radish Microgreens Using a Fluidised Bed Dryer
98. Morphological, physicochemical and functional characterization of Arenga obtusifolia pith flour starch
99. Mung bean (Vigna radiata L.) – Unveiling nutritional, antinutritional, phytochemical, health benefits, processing technologies, and, application in food systems
100. Nutritional characterization of Ladakhi Chhurpi: A potential candidate for Geographical Indication
101. Nutritional Evaluation, Texture Profile, Packaging Influence, and Shelf-Life Assessment of Millet-Based Brownies
102. Nutritional, Bioactive Compounds and Application of Tangerine Peel in Food Industries
103. Octenyl Succinic Anhydride (OSA) Modification of Teff and Barnyard Millet Starches: Functional and Structural Characterization for Food Innovation
104. Optimization of Orange Peel Candy Formulation Using Response Surface Methodology: A Sustainable Approach for Citrus Waste Valorization
105. Optimization of pre-treatments for milling and storage of barnyard millets (Echinochloa frumentacea)
106. Optimized Microwave-assisted Extraction of Vegan Chitosan from Agaricus bisporus Byproducts
107. Optimizing novel processing technology, drying techniques and packaging materials during storage for maximum retention of momordicin from bitter gourd pomace
108. Oriental Fermented Foods and Their Indian Counterparts: A Review
109. Phenotypic and genetic assessment of probiotic Lactobacillus delbrueckii DC3 isolated from traditional Indian fermented food.
110. Physical Modification of Browntop Millet (Brachiaria ramosa) Starch Using Pulsed Electric Field, Gamma Irradiation, and Ultrasonication
111. Physico-chemical and Antioxidant Evaluation of Oven-dried Azolla pinnata powder
112. Physico-chemical and phytochemical characterization of amla (Emblica officinalis) cultivars: Identifying suitable genotype for juice extraction
113. Physics-informed inverse modelling framework for particle scale coefficient approximation of pea protein isolate
114. Phytonanosynthesised Nanoparticles Impact Virulence and Biofilm Forming Properties of Listeria monocytogenes
115. Predicting Growth and Instability in rice production in Odisha Using Regression Techniques
116. Quality Evaluation of Jute Leaves Dried by Open Sun Drying (OSD) and Solar Tunnel Dryer (STD) methods
117. Rapid On-Site Authentication of Milk: Species-Specific Detection Approaches
118. Rice starch-based edible coatings and films as innovative approach for food quality preservation
119. Role of pigmented rice as a nutraceuticals
120. Significance of the Edible Banana species of Mizoram: Research Status and Prospects
121. Smart MXene Nanosensors: A Promising Approach for Safe and Sustainable Food Monitoring
122. Snackester (Roasted Makhana)
123. Spinning Tradition Forward: Optimization of Reverse Centrifugal Expulsion for Paneer Production
124. Starch-Derived Pickering Emulsions for Advanced Food Technology: Fabrication Methods, Microstructural Organization and Industrial Applications
125. Synergistic Effect of Multi-Millet Formulation on Polyphenol Stability and Antioxidant Potential: A Mixture Design Approach
126. Systematic Development and Detailed Characterization of Composite Maize Flat Bread Fortified with Asparagus Bean Flour: A Study on Nutritional Enhancement and Quality Attributes
127. Taste-Masking Strategies for Bitter Gourd (Momordica charantia): A Review of Emerging Techniques for Functional Food Development
128. Techno-Economic Evaluation of Rice Straw Conversion into Sustainable Packaging: A Viable Solution to Stubble Burning
129. Thermodynamic of Human Metabolism and it’s associated processes
130. Towards Safer Wheat-Based Foods: Exploring Genetic Variation in Precursors of Acrylamide formation in Wheat
131. Unveiling the Hidden Potential of Wild Rice: A Traditional Food with Low Glycemic Index
132. Utillization of millets in muffins
133. Valorization of Chia Seed Meal: Functional Proteins, Bioactive Peptides, and Health Applications
134. Valorization of Eggshell Waste as a Natural Calcium Source for Food Enrichment and Nutritional Supplementation
135. Valorization of Green Jackfruit Flour as a Functional Ingredient in Durum Wheat Pasta
136. Valorization of Litchi Kernel through Microwave-Assisted Starch Extraction and Characterization
137. Valorization of roselle calyx bioactive compounds through ultrasound assisted extraction using response surface methodology
138. Valorization of Syzygium cumini Seed Waste through Starch Extraction, Characterization, and Nanoreduction
139. Valorization of Wheat Bran through Modification: Functional Enhancement and Applications in Food Products
140. Value addition of muffins by incorporation of orange peel powder
141. Waste to worth: Citrus peels as a valuable resource for developing nano-emulsion functional coatings/films for quality preservation of foods
142. Water hyacinth Biomass Valorization: A Sustainable Approach
143. Xanthan gum Assisted 3D Printing of Heat Desiccated Milk Solids for Dysphagia-Friendly Foods

One can be part of Publications

Submitted papers are peer-reviewed and published in books associated with FIFATF Publications listed below. If any participant wishes to still submit the full paper for publication, then may contact the CHAIRMAN, FIFATF for this.

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