INTERNATIONAL SYMPOSIUM ON SPICES AS FLAVOURS, FRAGRANCES & FUNCTIONAL FOODS - 06-09 May - symsac
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INTERNATIONAL SYMPOSIUM
ON SPICES AS FLAVOURS,
FRAGRANCES & FUNCTIONAL FOODS
06–09 May Kochi
2020 Kerala, India
Event Organisation
Indian Society for Spices Indian Society of Seed Spices Spices Board
Kozhikode, Kerala, India Ajmer, Rajasthan, India Kochi, Kerala, India
In collaboration with
Indian Council of Agricultural Research
New Delhi, India
ICAR-Indian Institute of Spices Research
Kozhikode, Kerala, India
ICAR-National Research Centre on Seed Spices
Ajmer, Rajasthan, India
Directorate of Arecanut & Spices Development
Kozhikode, Kerala, India
Introduction Spices and aromatic herbs have been used since antiquity as preservatives, colorants, and flavour enhancers. Spices are key dietary ingredients used in cuisines across the world. They have long been the basis of traditional medicine in many countries, have also been the subject of study, particularly by the chemical, pharmaceutical, and food industries, because of their potential use for improving health and wellness. Global spice trade has been continuously increasing in the previous three decades, both in terms of volume and value. Though the definition of spice trade offers scope diverse interpretations, the global spice trade is estimated to be more than 50 billion USD at present. This includes spices and the spice extracts like spice oils and oleoresins, which are finding ever increasing applications across pharmaceutical and wellness industry. The current global spice market is characterised by highly concentrated nature of supply and diversified demand. The International Symposium on Spices as Flavours, Fragrances & Functional Foods will bring together the world’s leading spices scientists and other stakeholders for a one of a kind program that will set the stage for true innovations in this sector. About Organizers Indian Society for Spices The Indian Society for Spices (ISS) was founded in 1991 for the advancement of research and development in spices, aromatic and related crops. The activities of the society are strictly in accordance with the provisions of the Societies Registration Act 1860. The Society aims at providing a forum for research workers on these crops for exchange of ideas and as a catalytic link between research and development organizations and the industry. The society organizes symposia (SYMSAC - Symposium on Spices & Aromatic Crops), conferences and seminars in collaboration with other organizations on aspects relevant to spices and aromatic crops. Indian Society of Seed Spices Indian Society of Seed Spices was established in 2008 and it was registered under the Societies Registration Act XXI 1860. Its whole and sole motto is to bring the seed spices research community on one platform to discuss issues related to seed spices and empower the different stakeholders. The Society aims to undertake trainings and consultancy services in the field of seed spices and to promote over all development of Seed Spices. Spices Board Spices Board (Ministry of Commerce and Industry, Government of India) is the flagship organization for the development and worldwide promotion of Indian spices. The Board is an international link between the Indian exporters and the importers abroad. The Board has been spearheading activities for excellence of Indian spices, involving every segment of the industry.
Programmes The symposium will be held during 06-09 May 2020. The latest developments in the field, either basic or applied, will be presented and discussed at the symposium. Each technical session will have lead papers (invited) and contributory papers (oral and poster). Themes Session I Spices - Global production and trade scenario Session II Spices –Chemistry and functional foods Session III Spices – Processing and value addition Session IV Spices - Environment and food safety Session V Spices - Cutting edge technologies for yield enhancement Instructions for preparation of abstracts The abstract must be submitted online on or before 20th February 2020. All the authors have the opportunity to publish their full paper in the special edition of Journal of Spices and Aromatic Crops (JOSAC) after the peer review in 2020. Language The proceedings of the symposium would be in English and translation facilities will not be available.
Satellite Workshops Participants of the SYMSAC 2020 symposium are eligible to register for the satellite workshops taking place on 6th May 2020 by additional registration fee of Rs. 1000/-. Since the workshops are taking place in parallel only one workshop can be chosen. Workshop I Avenues for startup ventures in spices Workshop II Assessment of quality and safety in spices Workshop III Diagnostics and plant pathogen detection for spices Co-hosts 9th meeting of committee of R & D, International Pepper Community Passport and Visa To enter India, citizens of foreign countries require a valid national passport and visa issued by the Indian Mission in the country of residence of the delegate. Delegates are requested to apply to the respective Indian embassies well in advance for an appropriate visa. The organizers would be glad to issue a personal invitation letter for participation in the symposium to facilitate in obtaining a visa for travel to India.
Souvenir A Souvenir is being brought out in connection with the symposium that would carry articles on the global scenario of advances made in research and development and issues confronting various spice crops. Sponsors The international SYMSAC-X is expected to be attended by over 500 Scientists, Entrepreneurs and agri-professionals from about 15 countries. The Conference Sponsors will have a unique opportunity to strengthen their visibility and product awareness. As a sponsor of the “SYMSAC-X”, you will have the opportunity to earn tangible benefits that develops networks, generate leads and gives you the platform to position your organization in front of a wide range of professionals. Sponsorship packages are designed as per corporate/individual strategies. One can opt for any of the sponsorship packages given in the symposium website.
The Venue ICAR-Central Marine Fisheries Research Institute, Kochi, Kerala, India KOCHI Kochi (also known as Cochin) is a city in southwest India’s coastal Kerala state. It has been a port since 1341, when a flood carved out its harbor and opened it to Arab, Chinese and European merchants. Sites reflecting those influences include Fort Kochi, a settlement with tiled colonial bungalows and diverse houses of worship. Climate The climate at Kochi during May will be pleasant with maximum and minimum temperature in the range of 25-26o C and 32-33o C, respectively. Accommodation and Travel Accommodation would be arranged in hostel/hotels, the details of which will be indicated in the symposium. Kochi is well connected by road and rail to major cities in India and by air to major cities in India and international hubs.
Registration & Dates
Registration Fees
Regular Early bird
On-Spot
(31 Mar 2020) (31 Jan 2020)
ISS Life Members Rs. 7,500/- Rs. 6,500/- Rs. 5,000/-
Indian
Non Members Rs. 10,000/- Rs. 8,500/- Rs. 7,500/-
Delegates
Students Rs. 5,000/- Rs. 4,000/- Rs. 3,000/-
Overseas ISS Life Members $ 400 $ 350 $ 300
Delegates Non Members $ 600 $ 450 $ 400
SYMSAC X prefers online registration and payment using online debit/credit cards from
our website. However, if you are not comfortable with this mode, you may contact
symsac2020@gmail.com. Only registered participants will have the privilage of attending
the scientific sessions, conference lunch and dinner. Persons accompanying registered
participants would be charged 50% of the above fee and will not be provided publications
and complimentary gifts.
Important Dates
15 October 2019 Registration opens
31 March 2020 Registration closes
15 October 2019 Abstract submission opens
20 February 2020 Abstract submission closes
01 March 2020 Notification of acceptance of abstractAwards of SYMSAC X - 2020 Best Paper Awards There will be three awards viz., HS Mehta Memorial Award for best Oral & Poster presentations and Alpatti Prasada Rao Award for the best Poster presentations. Each award consist of a certificate and a cash prize. Sugandha Bharathi Award ISS has been honouring outstanding individuals in the field of spices research and development with a “Sugandha Bharathi Award” once in 4 years, for their lifetime contribution to the cause of spices in the country. The award has been instituted by the Division of Crop Improvement and Biotechnology, ICAR-Indian Institute of Spices Research, Kozhikode, consists of a Gold Medal and a Citation. Sugandhasree Award The award which is given away biannually is instituted to recognize farmer’s innovation in spices crops for enhanced income with sustainability in India. The award carries a citation and cash prize of Rs. 5,000/-. Any farmer who has been actively involved himself/herself in spices cultivation would be considered for the award. Fellow – ISS Fellows will be selected from among those who have been Life Members of Indian Society for Spices (ISS) for a minimum of 5 years and have made significant contribution to the cause of spices. Dr. J S Pruthi Award An award has been instituted from 1996 onwards for the best research article published in each volume of the Journal of Spices and Aromatic Crops. The award has been instituted by Dr. J. S. Pruthi and carries a citation and a cash award of Rs. 1000/-. Dr. V S Korikanthimath Award for the Best Ph.D Thesis on Spices, Med. & Aromatic Crops The award which is given biennially is instituted to motivate high quality fundamental and applied research amongst Ph.D. scholars in India, in the field of spices. The award is open to all Indian students and carries a Citation and Medal. Theses for which final viva-voce is completed during the biennial period would be considered for the award. Smt. Vijaya V Korikanthimath Best M.Sc. Thesis Award on Spices, Med. & Aromatic Crops The award which is given biennially is instituted to motivate high quality fundamental and applied research amongst M.Sc. scholars in India, in the field of spices. The award is open to all Indian students and carries a citation and medal. Theses for which final viva-voce is completed during the biennial period would be considered for the award. (For more details, please visit www.indianspicesociety.in)
Committees Chief Patron Trilochan Mohapatra Director General, Indian Council of Agricultural Research, New Delhi Patrons Anand Kumar Singh Sathiyan D, IFS Deputy Director General (Horticulture Secretary, Spices Board, Science), ICAR, New Delhi Kochi, Kerala Advisory Committee Abdul Samad Indiresh K M Director, CSIR-Central Institute of Medicinal and Vice-Chancellor, University of Horticultural Aromatic Plants, Lucknow, U P Sciences, Bagalkot, Karnataka Ajayaghosh A Janakiram T Director, CSIR-National Institute for Assistant Director General (Horticulture), Indian Interdisciplinary Science and Technology, Kerala Council of Agricultural Research, New Delhi Anand Kishor Korikanthimath V S President, India Pepper and Spice Trade Former Director, ICAR Research Complex for Association, Kochi, Kerala Goa, Old Goa Anandaraj M Kumar N Former Director, ICAR-Indian Institute of Vice-Chancellor, Tamil Nadu Agricultural University, Spices Research, Kozhikode, Kerala Coimbatore, Tamil Nadu Anandharamakrishnan C Muraleedharan Nair Director, Indian Institute of Food Processing Professor, Michigan State University, USA Technology, Thanjavur, Tamil Nadu Murthy B N S Chandra Babu R Horticulture Commissioner, Govt. of India Vice-Chancellor, Kerala Agricultural New Delhi University, Kerala Nirmal Babu K Chiranjiv Choudhary IFS Director, ICAR-Indian Institute of Spices Research, Vice-Chancellor, Dr. Y.S.R. Horticultural Kozhikode, Kerala University, Andhra Pradesh Partha Sarathi C, IAS Edison S Vice-Chancellor i/c, Sri Konda Laxman Telangana State Former Director, ICAR-Central Tuber Crops Horticultural University, Telangana Research Institute, Thiruvananthapuram, Kerala Parthasarathy V A Gopal Lal Former Director, ICAR-Indian Institute of Spices Director, ICAR-National Research Centre on Research, Kozhikode, Kerala Seed Spices, Ajmer, Rajasthan Peter K V Gopalakrishnan A Former Vice Chancellor, Kerala Agricultural University, Director, ICAR-Central Marine Fisheries Thrissur, Kerala Research Institute, Kochi, Kerala Raghavarao K S M S Gopinadhan Paliyath Director, CSIR-Central Food Technological Director (Food for Health), University of Research Institute, Mysore, Karnataka Guelph, Canada Rajiv Palicha Hoang Thi Lien Chairman, All India Spices Exporters Forum, Kochi, Kerala Executive Director, International Pepper Ramkumar Menon Community, Indonesia Chairman, World Spice Organization, Kochi, Kerala Homey Cheriyan Ravindran P N Director, Directorate of Arecanut and Spices Former Director, ICAR-Indian Institute of Spices Development, Kozhikode, Kerala Research, Kozhikode, Kerala
General Chairman Santhosh J. Eapen President, Indian Society for Spices, Kozhikode, Kerala Steering Committee Akali Sema Radhakrishnan K V Professor, Department of Horticulture, School Head, Organic Chemistry, CSIR-National Institute of Agricultural Sciences & Rural Development, for Interdisciplinary Science and Technology, Nagaland University, Medziphema, Nagaland Thiruvananthapuram, Kerala Ankegowda S J Radhakrishnan V V Head, ICAR-Indian Institute of Spices Research Head, Department of Botany, University of Calicut, Regional Station, Appangala, Karnataka Kerala Balakrishnan S Rema J Head, Department of Spices and Plantation Head, Division of Crop Improvement & Crops, Tamil Nadu Agricultural University, Biotechnology, ICAR-Indian Institute of Spices Coimbatore, Tamil Nadu Research, Kozhikode, Kerala Dhirendra Singh Shainamol A, IAS Head, Department of Plant Breeding & Genetics, Director (Finance), Spices Board, Kochi, Kerala SKN College of Agriculture, Jobner, Rajasthan Suresh Kumar P M Divakara Sastry E V Director (Marketing), Spices Board, Kochi, Kerala Head, Department of Plant Breeding & Genetics, Thankamani C K College of Agriculture, Imphal, Manipur Head, Division of Crop Production & Post Madhava Naidu M Harvest Technology, ICAR-Indian Institute of Head, Department of Spice & Flavour Science, Spices Research, Kozhikode, Kerala CSIR-Central Food Technological Research Institute, Mysuru, Karnataka General Convener Prasath D Principal Scientist, ICAR-Indian Institute of Spices Research, Kozhikode, Kerala Co-Conveners Rema Shree A B Krishna Kant K Biju C N Director (Research), Secretary, Secretary, Spices Board, Indian Society of Seed Spices, Indian Society for Spices, Kochi, Kerala Ajmer, Rajasthan Kozhikode, Kerala
Our Pledge
To demonstrate our commitment to sustainability, the organizers
will hold this conference as a ‘green meeting’. This means that
we will keep the ecological impact of the Conference as low as
possible through paper smart documentation, waste reduction
and recycling, and environment-friendly catering.
Further Contact
General Convener, SYMSAC X-2020
Indian Society for Spices
C/o ICAR-Indian Institute of Spices Research
Marikunnu Post, Kozhikode-673 012
Kerala, India
91-495-2731410 symsac2020@gmail.com www.symsac.in
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