National Conference on “Food Innovations, Food Allergies and Traditional Foods” (FIFATF-2025) 11-12 December 2025
Participating Institutions/Universities (Till 15th November 2025)
Expecting participation from major Institutions Involved in teaching and Research related to Science, Engineering, Processing, Nutritional and Technological Aspects of Food
Dr. Reddy’s Laboratories Limited, Ameerpet, Hyderabad, AP
Participants from 20 states
Andhra Pradesh
Assam
Bihar
Chhattisgarh
Gujarat
Haryana
Jammu and Kashmir
Jharkhand
Himachal Pradesh
Karnataka
Madhya Pradesh
Maharashtra
Manipur
Mizoram
Odisha
Punjab
Rajasthan
Uttar Pradesh
Uttarakhand
West Bengal
Participation Yet to Confirm
Arunachal Pradesh
Goa
Kerala
Meghalaya
Nagaland
Sikkim
Tamil Nadu
Telangana
Tripura
Keynote Speaker's/Lead Lecture/Presentations
Etiology, Clinical Consequences, and Pathological Insights of Celiac Disease
A Comparative Study of Drying Methods on the Quality of a Protein-Rich Papaya and Chia Seed Fruit Bar
A Comparative study on the extraction efficiency and Pigment profile of carotenoids in Red, Green and Yellow Bell peppers
Addressing Public Health Concerns: AI + FTIR Spectroscopy for tracing Carcinogenic Sudan(IV) in Red Chilli Powder
Advances in Dairy Quality Assurance through Machine Learning: Current Trends and Applications
AI-Driven Optimization for Enhanced 4-aminobutyric acid Production Using Probiotic Enterococcus durans
Air-Cooling System in Attrition Mill for Temperature profile of Wheat Flour
An approach to disrupt and characterize stable bee pollen structure using ultrasonication for food application
Application and challenges of guar gum as an innovative, advanced, and natural hydrocolloid source
Application of locust bean gum in development of honey fillings: Optimization and characterization
Application of Peleg’s Model to fit water kinetics of seven millet varieties at three different temperature
Artificial Intelligence-Assisted Quality Analysis and Development of Fruit and Vegetable Juices: A review
Assessing the efficiency of iron-salt oxygen absorption for paddy stored in different types of bags
Assessment of Antidiabetic Properties of Bitter Gourd (Momordica charantia) Using In Vitro Models
Bacteriophages in Human Health: Emerging Roles in Infection Control and Microbiota Modulation
Basil Seed-Derived Hydrocolloids as Emerging Stabilizers for Pickering Emulsion: Structure, Functionality and Food Applications
Bell pepper: Unraveling bioactive properties of Polyphenols, its extraction and application in food sector
Best from Waste: Valorization of Rice Milling by-product into Biodegradable Packaging Material for Dairy Products
By-product Utilization of Orange Peel and Development of Orange Peel Pickle
Chemically Modified Indian Teff (Eragrostis tef) Starch Biofilms: Quality Maintenance and Shelf-Life of Grapes
Circular Economy Approach to Nutraceutical Recovery from under-utilized Ficus carica fruits: Polyphenols and Dietary Fibres
Clitoria ternatea as a Source of Natural Antioxidants and Smart Biodegradable Materials: Bridging Functional Food and Sustainable Packaging Innovation
Co-Digestion of Cow Manure and Cheese Whey: A Circular Bioeconomy Approach
Colored rice – Unlocking nutritional, anti-nutritional, phytochemical, health-benefits, processing technologies, and application in food systems
Comparative Analysis of Protein and Starch-Based Biodegradable Films: Physicochemical Properties and Hydrophilic Behavior
Comparative Evaluation of Conventional and Modern Extraction Methods for Bioactive Compounds from Mulberry Leaves with Antidiabetic Potential
Comparative Evaluation of Hybrid and Cabinet Drying on Physicochemical and Functional Quality of Tender Jackfruit (Artocarpus heterophyllus) for the preparation of Curry
Comparative Evaluation of Shelf Life and Physicochemical Stability of Kimchi Prepared from Indian and Napa Cabbage during Refrigerated Storage
Comparative Toxicity and Identification of Illicium Species: A Food Safety Perspective on Star Anise Adulteration
Comparison of predictive modeling and optimization techniques for microwave-assisted extraction of polyphenols from ash gourd peel waste using an optimized solvent mixture
Correlating Microstructural and Textural Changes with Sensory Quality of Tapioca Chips Prepared by Frying, Air-Frying and Baking
Critical Review on Sustainable Utilization of Bihar’s Fruit Waste for Essential Oil and Bioactive Compounds Production
Decoding Regional Variability in Mysore Pak Using Principal Component Analysis: A Sensory Approach
Design and Validation of a Smart Biosensor Algorithm for Real-Time Detection of Chicken Meat Spoilage
Designer lipid: Optimization of enzyme interesterification process and its characterisation
Designing Stable Butteroil-based Nanoemulsion for Functional Foods: Enhanced Stability and Controlled Release Study
Development and Analysis of Lycopene Fortified Cereal Flakes
Development and Analysis of Lycopene Fortified Cereal Flakes-this is the title for the abstract
Development and Characterization of a Composite Soup Powder Utilizing Food Industry By-Products: A Study on Nutritional, Functional and Sensory Properties
Development and Characterization of Canola Oil-Based Oleogels Structured with Beeswax and Rice Bran Wax
Development and Characterization of Edible Coatings Enriched with Probiotics for Enhanced Food Preservation
Development and characterization of instant powder using underutilized Morus alba leaves
Development and Characterization of Nutrient-Enriched Ice Cream Cones Formulated using Pearl Millet Flour and Moringa Leaf Powder
Development and Consumer Evaluation of Healthier Brownie Variants Incorporating Millet Flours and Natural Sweeteners
Development and evaluation of fibre enriched pasta using mechanically separated pea pod fractions
Development and Evaluation of Protein-Rich Probiotic Soy base Shrikhand as a Functional Non-Dairy Dessert
Development and Evaluation of Shelf- Stability of Osmotically Dehydrated Sand Pear (Pyrus pyrifolia L.) Candy
Development and Nutritional Evaluation of Iron-Enriched Traditional Indian Sweetmeat Ball (Laddoo) Using Amaranth Flour
Development of Bigel for food applications
Development of Microencapsulated Natural Sweetener from Star Anise and Liquorice
Development of Sodium-Alginate and Carrageenan-Based Biodegradable Films Incorporated with Nanoclay (MMT K10) for Shelf-Life Extension of Apricot Fruits
Dietary Fiber–Microbiota–Metabolite Axis: Integrative Insights into SCFA-Mediated Metabolic Regulation via PI3K/AKT and AMPK Pathways
Digital Twin – Enabled Smart Food Systems: Enhancing Quality, Safety, and Sustainability
Effect of Argon Cold Plasma Jet on the Morphological and Physicochemical Properties of Mature Dolichos lablab Bean Seed Starch
Effect of cold plasma on desi chickpea seeds
Electrical Properties of Jaggery as a Funtion of Moisture Content: Implications for Quality Control and Shelf-Life Augementation
Emerging Prebiotic Strategies for Gut Health: From Natural Polysaccharides to Engineered Synbiotics
Enhancing Hot Air-Drying Efficiency and Nutritional Quality of Sweet Lime Peel through Cold Plasma Pretreatment
Enhancing the Shelf life and Quality of Fresh -Cut Melon using Starch-Alginate-Aloe Vera Based Coatings
Enhancing Turmeric Quality and Processing Efficiency through Improved Drying Techniques
Evaluation of nutritional, thermal, pasting, microbial and microstructural characteristics of functional pasta
Exploration of ACE-Inhibitory Peptides Generated in low sodium Cheddar Cheese and Their Molecular Interactions
Exploring Fruit Waste Utilization in Bihar for Sustainable Edible Film Production: A Review
Exploring Jackfruit as a promising non Soy Source for Plant -based Meat Alternatives”
Exploring the Impact of Sorghum-Based Diets on Gut Microbiota Diversity and Health: A Review
Extraction of Oil from Selected Oilseeds Using Hydraulic /Cold Press
Finger Millet-Based Gluten-Free Rusk: A Healthy Snack
Food Preservation in Conflict Zones Strategies for Securing Nutrition during Crises
Food Processing and Analytical Advances in Millet Lipidomics: Identification of Bioactive Lipid Species
Formulation and Characterization of a Plant-Based Beverage from Mango Pulp and Finger Millet Milk
Formulation and Evaluation of Aloe vera Fortified Multigrain Bread: Effect on Glycemic Index
Formulation and quality assessment of instant dhokla mix with incorporation of foxtail millet and horse gram
From Vision to Intelligence: Advances in Image-Based Food Quality Assessment
Garlic Peel: Unraveling the bioactive potential, extraction techniques and applications in food sector
Grape Seed Proteins: Extraction Strategies, Hydrolysis Techniques, Functional Properties, and Emerging Industrial Applications
Green Extraction Technologies for Clitoria ternatea Flowers: A Sustainable Approach to Maximizing Phytochemical Yield
Health Benefits and Nutritional Aspects of Functional Food
Hyperspectral Imaging as an Intelligent Non-destructive Food Quality Assessment Tool
Impact of Blue Light Photoperiod on the Nutritional and Functional Profile of Moringa Microgreens
Impact of Incorporating Beetroot (Beta vulgaris) and Rosemary (Salvia rosmarinus) Extracts on the Phenolic Profile and Antioxidant Potential of Sandesh
Influence of Heat Treatment on the Quality Attributes of Honey: Rheology, Enzyme Activity, and HMF Accumulation
Influence of moisture content on engineering properties of kodo millet with and without husk
Influence of Pressurized Ohmic Heating (OHPC) on the Cooking Behaviour and Rheology Properties of Rice- A Mechanistic Insight
Influence of Processing and Extraction Techniques on the Bioactive Composition and Antioxidant Potential of Vigna mungo
Innovation in Wheat Bran Modification: A Techno-Economic Analysis for the Development of Fiber-Rich Ready-to-Use (RTU) Formulation
Insights of Microwave: Analytical and Food Processing Applications
Integrated Nutritional, Functional, and Antioxidant Assessment of Spring Onion (Allium fistulosum) Bulb, Pseudostem, and Leaves for Sustainable Waste Valorization
Integrating Sensor Fusion, Machine Learning, and Physics-Based Modelling for Predictive Shelf-Life Assessment of Apples in Cold Storage
Internet of Things (IoT)-Based Smart Chamber for Respiration Rate Assessment of Fresh Capsicum
Internet of Things (IoT)-based Storage Parameter Studies for Tomatoes
Investigating the effect of sprouting on the extraction yield and Techno-Functional characterization of aquafaba from sprouted legumes using response surface methodology
Kinetic Modelling of PPO Inactivation in Sugarcane Billets Subjected to Ohmic and Thermal Blanching
Kombucha: A Functional Fermented Tea with Probiotic and Therapeutic Potential
Mass modelling of papaya seeds using regression models
Microfluidic Half-Mode Substrate Integrated Waveguide Sensor for Non-Destructive Real-time Quantification of Alcohol Concentration
Millet-Enriched Granola Bar : A Functional Snack to combat Undernutrition
Modelling and Analysis of Drying Kinetics of Radish Microgreens Using a Fluidised Bed Dryer
Morphological, physicochemical and functional characterization of Arenga obtusifolia pith flour starch
Mung bean (Vigna radiata L.) – Unveiling nutritional, antinutritional, phytochemical, health benefits, processing technologies, and, application in food systems
Nutritional characterization of Ladakhi Chhurpi: A potential candidate for Geographical Indication
Nutritional Evaluation, Texture Profile, Packaging Influence, and Shelf-Life Assessment of Millet-Based Brownies
Nutritional, Bioactive Compounds and Application of Tangerine Peel in Food Industries
Octenyl Succinic Anhydride (OSA) Modification of Teff and Barnyard Millet Starches: Functional and Structural Characterization for Food Innovation
Optimization of Orange Peel Candy Formulation Using Response Surface Methodology: A Sustainable Approach for Citrus Waste Valorization
Optimization of pre-treatments for milling and storage of barnyard millets (Echinochloa frumentacea)
Optimized Microwave-assisted Extraction of Vegan Chitosan from Agaricus bisporus Byproducts
Optimizing novel processing technology, drying techniques and packaging materials during storage for maximum retention of momordicin from bitter gourd pomace
Oriental Fermented Foods and Their Indian Counterparts: A Review
Phenotypic and genetic assessment of probiotic Lactobacillus delbrueckii DC3 isolated from traditional Indian fermented food.
Physical Modification of Browntop Millet (Brachiaria ramosa) Starch Using Pulsed Electric Field, Gamma Irradiation, and Ultrasonication
Physico-chemical and Antioxidant Evaluation of Oven-dried Azolla pinnata powder
Physico-chemical and phytochemical characterization of amla (Emblica officinalis) cultivars: Identifying suitable genotype for juice extraction
Physics-informed inverse modelling framework for particle scale coefficient approximation of pea protein isolate
Phytonanosynthesised Nanoparticles Impact Virulence and Biofilm Forming Properties of Listeria monocytogenes
Predicting Growth and Instability in rice production in Odisha Using Regression Techniques
Quality Evaluation of Jute Leaves Dried by Open Sun Drying (OSD) and Solar Tunnel Dryer (STD) methods
Rapid On-Site Authentication of Milk: Species-Specific Detection Approaches
Rice starch-based edible coatings and films as innovative approach for food quality preservation
Role of pigmented rice as a nutraceuticals
Significance of the Edible Banana species of Mizoram: Research Status and Prospects
Smart MXene Nanosensors: A Promising Approach for Safe and Sustainable Food Monitoring
Snackester (Roasted Makhana)
Spinning Tradition Forward: Optimization of Reverse Centrifugal Expulsion for Paneer Production
Starch-Derived Pickering Emulsions for Advanced Food Technology: Fabrication Methods, Microstructural Organization and Industrial Applications
Synergistic Effect of Multi-Millet Formulation on Polyphenol Stability and Antioxidant Potential: A Mixture Design Approach
Systematic Development and Detailed Characterization of Composite Maize Flat Bread Fortified with Asparagus Bean Flour: A Study on Nutritional Enhancement and Quality Attributes
Taste-Masking Strategies for Bitter Gourd (Momordica charantia): A Review of Emerging Techniques for Functional Food Development
Techno-Economic Evaluation of Rice Straw Conversion into Sustainable Packaging: A Viable Solution to Stubble Burning
Thermodynamic of Human Metabolism and it’s associated processes
Towards Safer Wheat-Based Foods: Exploring Genetic Variation in Precursors of Acrylamide formation in Wheat
Unveiling the Hidden Potential of Wild Rice: A Traditional Food with Low Glycemic Index
Utillization of millets in muffins
Valorization of Chia Seed Meal: Functional Proteins, Bioactive Peptides, and Health Applications
Valorization of Eggshell Waste as a Natural Calcium Source for Food Enrichment and Nutritional Supplementation
Valorization of Green Jackfruit Flour as a Functional Ingredient in Durum Wheat Pasta
Valorization of Litchi Kernel through Microwave-Assisted Starch Extraction and Characterization
Valorization of roselle calyx bioactive compounds through ultrasound assisted extraction using response surface methodology
Valorization of Syzygium cumini Seed Waste through Starch Extraction, Characterization, and Nanoreduction
Valorization of Wheat Bran through Modification: Functional Enhancement and Applications in Food Products
Value addition of muffins by incorporation of orange peel powder
Waste to worth: Citrus peels as a valuable resource for developing nano-emulsion functional coatings/films for quality preservation of foods
Water hyacinth Biomass Valorization: A Sustainable Approach
Xanthan gum Assisted 3D Printing of Heat Desiccated Milk Solids for Dysphagia-Friendly Foods