SPICES AS FLAVOURS, FRAGRANCES & FUNCTIONAL FOODS - INTERNATIONAL SYMPOSIUM ON SPICES AND AROMATIC CROPS X - symsac
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INTERNATIONAL SYMPOSIUM
ON SPICES AND AROMATIC CROPS X
SPICES AS FLAVOURS,
FRAGRANCES & FUNCTIONAL FOODS
VIRTUAL EVENT
09–12 Feb 2021
Event Organizers
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 in 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 for 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 (SYMSAC-X) will bring together the world’s leading spices scientists and other stakeholders for one of its kind program that will set the stage for true innovations in this sector. The SYMSAC X was earlier scheduled during 6 to 9 May 2020 at ICAR- Central Marine Fisheries Research Institute, Kochi, Kerala but was postponed due to Covid 19 pandemic. 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 act 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 overall 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 09-12 February 2021 on virtual mode. The latest developments in the field, either basic or applied, will be presented and discussed in the symposium. Each technical session will have lead papers (invited) and contributory papers (oral and poster). The following are the tentative sessions: 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 - Cutting edge technologies for yield enhancement Session V Spices - Environment and food safety Instructions for preparation of abstracts The abstract (new submissions) must be submitted online on or before 15th January 2021. 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 2021. Registered delegates New registration opens on 15 December 2020. Those who have already paid registration fee need not re-register. Log in using your user name and password and submit your bank details for refunding of excess registration fee. Those who have already registered but not paid registration fee need to log in and pay the required registration fee before 15 January 2021 for re-registration for SYMSAC-X virtual event. Language The proceedings of the symposium would be in English and translation facilities will not be available.
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 an 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 develop 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.
Registration & Dates Registration Fees Membership Type Indian Delegates Overseas Delegates ISS Life Members Rs. 1,500 $ 75 Non Members Rs. 2,000 $ 100 Students Rs. 1,000 $ 50 SYMSAC X prefers online registration and payment using online bank transfer. However, if you are not comfortable with this mode, you may contact symsac2020@gmail.com. Only registered participants will have the privilege of attending the scientific sessions. Important Dates 15 December 2020 Registration opens 31 January 2021 Registration closes 15 December 2020 Abstract submission opens 15 January 2021 Abstract submission closes 20 January 2021 Notification of acceptance of abstract
Speakers
Day Speaker Topic
1 Prof. Rattan Lal Carbon sequestration for nutritional security
Ms. Hoang Thi Lien Global production & trade scenario-black pepper
Shri. D. Sathiyan, IFS Global scenario of Indian spices
Mr. Gusland McCook Present status & future for Jamaican ginger
Dr. Girma Hailemichael Gebre Status of spices in Ethiopia
Dr. Gopal Lal Global production and trade scenario-Seed spices
Dr. Prabodh Kumar Trivedi Global production & trade scenario- herbal spices
2 Dr. K. Kandiannan Spices scenario in the Pacific region
Molecular mechanisms of action of nutraceuticals in
Dr. Gopinadhan Paliyath horticultural crops
Prof. G. Padmanabhan Curcumin: A wonder drug in waiting
Spices and their novel bioactive compounds for
Dr. G. Bhanuprakash Reddy complications of diabetes and obesity
Dr. Ramasamy Ravi Quality control of spices by electronic nose
Dr. Balu P. Maliakel Global production and trade scenario-Seed spices
Nanoencapsulation techniques for food bioactive
C. Anandharamakrishnan components
Mrs. Sushama Sreekandath More per crop: Value addition in spices
Spice processing and value addition: An industry
Mr. Geemon Korah perspective
3 Dr. R. T. Patil Advances in grinding technology of spices
Dr. Rajeev K. Varshney Genomics of non model crops
Computational gastronomy : Levering artificial
Dr. Ganesh Bagler
intelligence for data-driven food innovations
Dr. Debasis Dan AI Application for Agriculture
Mr.Sanjay Dave Codex alimentarius and standards for spices
Global approach for improving quality & safety in
Dr. Manish Pande spice sector
4 Dr. Jenna Elizabeth Forsyth Lead tainted turmeric colour – Problems & solutions
Dr. K. K. Sharma Pesticide residue: Problems and solutions
Prof. N. K. Dubey Aflatoxin and its management
Committees Chief Patron Trilochan Mohapatra Director General, Indian Council of Agricultural Research, New Delhi Patron Anand Kumar Singh Sathiyan D, IFS Deputy Director General (Horticultural Chairman & Secretary, Spices Board, Science), ICAR, New Delhi Kochi, Kerala Advisory Committee Anand Kishor Jitendra J Jadhav President, India Pepper and Spice Trade Director, CSIR-Central Food Technological Association, Kochi, Kerala Research Institute, Mysuru, Karnataka Anandaraj M Korikanthimath V S Former Director, ICAR-Indian Institute of Former Director, ICAR Research Complex for Spices Research, Kozhikode, Kerala Goa, Old Goa Anandharamakrishnan C Kumar N Director, Indian Institute of Food Processing Vice-Chancellor, Tamil Nadu Agricultural University, Technology, Thanjavur, Tamil Nadu Coimbatore, Tamil Nadu Ajayaghosh A Muraleedharan Nair Director, CSIR-National Institute for Professor, Michigan State University, USA Interdisciplinary Science and Technology, Kerala Murthy B N S Chandra Babu R Horticulture Commissioner, Govt. of India Vice-Chancellor, Kerala Agricultural New Delhi University, Thrissur, Kerala Nirmal Babu K Edison S Former Director, ICAR-Indian Institute of Spices Former Director, ICAR-Central Tuber Crops Research, Kozhikode, Kerala 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 Gopinadhan Paliyath Former Vice-Chancellor, Kerala Agricultural University, Director (Food for Health), University of Thrissur, Kerala Guelph, Canada Prabodh Kumar Trivedi Hoang Thi Lien Director, CSIR-Central Institute of Medicinal and Executive Director, International Pepper Aromatic Plants, Lucknow, U P Community, Indonesia Rajiv Palicha Homey Cheriyan Chairman, All India Spices Exporters Forum, Director, Directorate of Arecanut and Spices Kochi, Kerala Development, Kozhikode, Kerala Ramkumar Menon Indiresh K M Chairman, World Spice Organization, Kochi, Kerala Vice-Chancellor, University of Horticultural Ravindran P N Sciences, Bagalkot, Karnataka Former Director, ICAR-Indian Institute of Spices Janakiram T, Research, Kozhikode, Kerala Vice-Chancellor, Dr. YSR Horticultural Vikramaditya Pandey University, Andhra Pradesh Assistant Director General (Horticultural Science), Janardhan Reddy B, IAS ICAR, New Delhi Vice-Chancellor i/c, Sri Konda Laxman Telangana State Horticultural University, Telangana
General Chairman
Santhosh J. Eapen
President, Indian Society for Spices, Kozhikode, Kerala
Steering Committee
Akali Sema Radhakrishnan K V
Dean, School of Agricultural Sciences & Rural Head, Organic Chemistry, CSIR-National Institute
Development, Nagaland University, Medziphema, for Interdisciplinary Science and Technology,
Nagaland Thiruvananthapuram, Kerala
Ankegowda S J Rema J
Head, ICAR-Indian Institute of Spices Research Head, Division of Crop Improvement &
Regional Station, Appangala, Karnataka Biotechnology, ICAR-Indian Institute of Spices
Research, Kozhikode, Kerala
Dhirendra Singh
Former Head, Department of Plant Breeding & Shainamol A, IAS
Genetics, SKN College of Agriculture, Jobner, Director (Finance), Spices Board, Kochi, Kerala
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
Biju C N Krishna Kant K Rema Shree A B
Secretary, Secretary, Director (Research),
Indian Society for Spices, Indian Society of Seed Spices, Spices Board,
Kozhikode, Kerala Ajmer, Rajasthan Kochi, KeralaOur 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-2021
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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