Sustainable Agriculture

Session One: Novel Food Processing Technologies for Health with Special Reference to Nutrition and Food Safety

• History & Role of Food Processing: Food Safety, Food Security, Food Sustainability and Food Processing Technologies used in Foods and Beverages
  Mr. Sunil Adsule, AVP-Regulatory Affairs-HPC & Foods, Reliance Consumer Product Ltd., Bengaluru
• Innovations in Non-Thermal Food Processing Technologies – Impact on Nutrient Composition and Food Safety
  Dr. Sridevi Annapurna Singh, Director, CSIR-Central Food Technological Research Institute (Retd.), Mysuru
• Formation of Advanced Glycation and Products (AGEs) during Ultra Food Processing: Detection Methods, Levels, Health Impacts and Mitigation Approaches
  Dr. Bhanuprakash Reddy, Scientist G & Head, Biochemistry Division, ICMR- National Institute of Nutrition (ICMR-NIN), Hyderabad
• Nanotechnology for Nutrient Delivery and Food Safety
  Prof. Gopinath Packirisamy, Professor, Department of Biosciences and Bioengineering, Indian Institute of Technology Roorkee, Roorkee
• Domestic Practices for Food Preparation and Industrial Processing
  Dr. Swapna Chaturvedi, Senior Dietician, Department of Dietietics, All India Institute of Medical Sciences, New Delhi

Session Two: Panel Discussion on Traditional Knowledge and Cultural Practices

• Translating Traditional Knowledge (Recipe and Ingredients) to Modern Applications in Food Processing Industries
  Dr. Gurmeet Singh, Professor & Dean (Research & Outreach), Centre for Ayurveda Biology and Holistic Nutrition, University of Trans Disciplinary Health Sciences & Technology, Bengaluru
• Bioactive Compounds for Better Health Outcomes
  Dr. Villas Shirhatti, Principal Advisor, Zydus Welness Products Limited, Mumbai
• Formats and Processing Methods of Traditional Foods- Is There Rationale? Needs Understanding
  Dr. C. K. Katiyar, Advisor and Former CEO Health Care (Technical), Emami Ltd., Gurgaon

Session Three: Nutritional Advancements through Processing-Scientific Evidence

• Nutritional Enrichment through Processing for Better Gut Health and Potential for Positive Health Status and Disease Outcomes-Probiotics, Prebiotics and Postbiotics
  Dr. Neerja Hajela, Chief Scientific Officer- Science and Regulatory Affairs, Yakult Danone India Pvt. Ltd., New Delhi
• Fortifying Foods with Plant Proteins, Dietary Fibre, Micronutrients etc.
  Dr. Seema Puri, Professor (Retd), Department of Food & Nutrition, Institute of Home Economics, University of Delhi, New Delhi and Ms. Deepti Gulati, Senior Advisor TechnoServe, New Delhi
• Importance of Food Processing as a Tool for Enhancing the Bioaccessibility of Micronutrients in Plant Based Foods
  Dr. Jyothi Lakshmi A, Senior Principal Scientist, Protein Chemistry and Technology Department, CSIR - Central Food Technological Research Institute (CSIR-CFTRI), Mysuru
• Designing Innovative Foods for Special Dietary Requirements for Promoting Metabolic Health
  Mr. Vishavajit Karandikar, Head- Clinical Nutrition and General Manager, Fresenius Kabi, Pune

Harnessing Alternative Proteins / Smart Proteins for Health and Environment:

• Food Out of Thin Air: A Breakthrough for Sustainable Nutrition
  Dr. Arttu Luukanen, Senior Vice President, Space and Defense, Solar Foods, Finland
• Processing Innovations for Smart Proteins: Enhancing Nutrition, Health, and Sustainability
  Dr. Padma Ishwarya S., Senior Scientist, Good Food Institute India (GFI India), Mumbai
• Omega Fatty Acids: Nutritional Significance and Novel Production Strategies
  Dr. Uma Rao, Former Head, Project Coordinator (All India Coordinated Research Project on Nematodes) and Principal Scientist, Division of Nematology, ICAR-Indian Agricultural Research Institute, Delhi (Chennai)
• Analytical Techniques to Measure Bioavailability
  Dr. K. Madhavan Nair, Scientist F, Department of Biochemistry, ICMR-National Institute of Nutrition (Retd.), Hyderabad
• Process for Scientific Substantiation of Claims- Latest Development
  Dr. Debabrata Kanungo, Additional Director General, Ministry of Health and Family Welfare, GOI (Retd.), Faridabad

Session Four: Reformulating Food Products for Better Health: Technology / Scope / Challenges

• Reducing Food Waste through use of Flavour Science
  Prof. Rekha Singhal, Professor, Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai
• Neuroscience of Taste - Rewiring Flavor Perception for Healthier Eating
  Dr. Kavita Tarade, Associate Director, Regulatory Affairs TTH India Subcontinent and Dr. Meenal Tatke, Sensory Manager, DSM-Firmenich, Mumbai
• Innovations to Reduce: Salt and Sugar
  Dr. B. Sesikeran, Chairman, K-FFIG and Former ICMR-NIN Director, Hyderabad
• Smart Processing of Edible Fats and Oils through structural modifications for Enhanced Functionality and Health Benefits
  Dr. Rajni Chopra, Professor & Head, Department of Food Science and Technology, NIFTEM, Kundli, Sonipat
• Industry’s Perspective on Meeting Technological Challenges and Consumer Acceptance of Reformulated Products and Recommendation on Innovative Approaches
  Dr. Arup Nandi, Director, Research Fellow: Processing Technologies Global, Mondelez International, Thane

• Glimpses of Symposium

Scientific Session One: Advancing Nutrition & Health through Gene Editing

• Benefits of Nutritionally Enhanced Crops and Implications for Human Health
  Dr. K. Madhavan Nair, Scientist F, Department of Biochemistry, ICMR-National Institute of Nutrition (Retd.), Hyderabad
• Overview of CRISPR Technology and Global Trends and Current Status of Gene Edited Crops in India
  Dr. Raman Meenakshi Sundaram, Director, ICAR- Indian Institute of Rice Research, Hyderabad
• Reaching the Benefits to Consumers:
  Application in Agriculture- Enhancing Nutritional Quality in Staple Crops - Biofortification through New Breeding Techniques
  Dr. Siddharth Tiwari, Scientist F, National Agri-Food & Biomanufacturing Institute (BRIC-NABI), Mohali
• Commercial Use of rDNA Products in Biopharma and Bioindustry in India
  Dr. Abhijit Poddar, Associate Professor, Mahatma Gandhi Medical Advanced Research Institute, Sri Balaji Vidyapeeth University, Puducherry

Scientific Session Two: Safety Assessment

• The Regulatory Divide from Transgenic to Targeted: Distinguishing Gene Editing from Genetic Engineering in Biosafety Frameworks
  Dr. S. R. Rao, Senior Advisor, Department of Biotechnology (Retd.) and Founder, Genentech Regulatory Solutions, Hyderabad
• Global Regulatory Landscape: Overview of Regulatory Frameworks. Case Studies of Approved Gene-Edited Crops
  Dr. Bharat Char, Chief Science Officer, Mahyco Pvt. Ltd., Jalna
• From Origins to Present: A Comprehensive Review of Indian Microbiome Research
  Dr. Abhijit Poddar, Associate Professor, Mahatma Gandhi Medical Advanced Research Institute, Sri Balaji Vidyapeeth University, Puducherry
• Impact of Gene Edited and Genetically Modified Crops on Gut Microbiome: A Forward-Looking Perspective
  Dr. Murali Panchapagesa Muthuswamy, Founder and Chairman, Jananom Group of Companies, President, ABLE Presidents Council and Chairman, Golden Jubilee Biotech Park for Woman, Bengaluru

Session Three: Panel Discussion on “Bridging Gap between Science and Consumer Knowledge – Addressing Concerns and Issues”

• Benefits of Nutritionally Enhanced Crops and Implications for Human Health
  Dr. K. Madhavan Nair, Scientist F, Department of Biochemistry, ICMR-National Institute of Nutrition (Retd.), Hyderabad
• Practical Applications for Dieticians: Incorporating Evidence-Based Approaches in Client Communication -Balancing Consumer Concerns and Scientific Facts
  Ms. Anuja Agarwala, Senior Dietitian, Pediatrics (Retd.), AIIMS, New Delhi
• Public Awareness - Creating Trust in New Scientific Breakthroughs - Role of Different Stakeholders?
  Dr. SubbaRao M Gavaravarapu, Scientist F & Head of Nutrition Information, Communication & Health Education (NICHE), ICMR- National Institute of Nutrition, Hyderabad
• Socio-economic Impact of Genome Editing
  Dr. Vibha Ahuja, Chief General Manager, Biotech Consortium India Limited (BCIL), New Delhi

DISCLAIMER: ILSI And ILSI India Are Not Responsible For Veracity Of Any Statement / Finding

Opening Session

• Welcome Address
  Ms. Rekha Sinha, Executive Director, ILSI India On Behalf of Dr. B. K. Nandi, Chairman, ILSI India

Session One: Adoption of Sustainable Practices - Technologies in Agriculture and Food Processing

• Overview of Climate Smart Agriculture Technologies for Promoting Sustainability and Balancing Productivity and Nutrition
  Prof. K. C. Bansal, Gurugram, Adjunct Professor, Murdoch University, Perth, Australia and Former Director of National Bureau of Plant Genetic Resource ICAR
• Green Food Processing Technologies for Promoting Food Safety and Nutrition
  Dr. Rajni Chopra, Sonipat, Professor & Head of Department of Food Science and Technology, NIFTEM Kundli
• Green Food Packaging Technologies for Promoting Food Safety and Nutrition
  Prof. Kirtiraj Kundlik Gaikwad, Uttarakhand, Associate Professor, Packaging Technology Division, Department of Paper Technology, IIT Roorkee
• Alternative Proteins: Food Out of Thin Air – Microbial Protein Production via Gas Fermentation with CO2 and H2
  Dr. Arttu Luukanen, Finland, Senior Vice President, Space and Defense, Solar Foods
• Industry Initiatives on Carbon Footprints / Sustainability
  Mr. Bharat B. Mehta, Mumbai, Vice President, PET Marketing, Reliance Industries Ltd

Session Two: Climate Smart Dietary and Nutrition Practices

• Overview of Current Trends and Shifts in Dietary Pattern in India and Nutrition and Dietary Practices to Mitigate the GHGe
  Dr. Kamala Krishnaswamy, Chennai, Former Director, ICMR-National Institute of Nutrition
• Challenges in Making Behavioral Changes and Consumer Communication
  Dr. Sylvia Fernandez Rao, Hyderabad, Scientist-E, Extension and Training Division, ICMR-National Institute of Nutrition

Disclaimer: ILSI and ILSI India are not Responsible for Veracity of any Statement / Finding