Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 12th International Conference on Food Chemistry and Food Microbiology Radisson Blu Hotel, Abu Dhabi Yas Island | Abu Dhabi, UAE.

Day 1 :

Keynote Forum

Prakash Kondekar

Indian Institute of Naturopathy, India

Keynote: Food chemistry for human health and longevity
OMICS International Food Chemistry Meet  2019 International Conference Keynote Speaker Prakash Kondekar photo

Prakash Kondekar has completed MD (Homoeo) in 1964, BSc (Hons) LLB Doctor of Naturopathy, 1992, Ayurved Ratna FRSH (London) Bowtech (UK). He has been Hon Director-Indian Institute of Naturopathy since 1996. He has published 30 papers-in-medical journals. Visiting Faculty, Mumbai University. Since 2011, invited by AICR Washington DC 2003. INDIA-VIETNAM INVESTMENT ENGAGEMENT Ho-Chi- Minh City-2013, GFSI Barcelona, Spain. St Cloud University Minneapolis-Food Microbiology, 2013, Vienna Energy Forum 2015, Indian- Embassy-ROME 2016. Invited by National University of Natural Medicines-Portland, Bastyr University-Kenmore, AM Commerce, and North Texas, University, 2018. Purdue University in 2019. Conducted 450 Health Management Programmes India and 20+ in UK, USA, Germany, Mauritius, Vietnam, UAE, Austria, Abu Dhabi, Spain, Singapore.


Food Science deals with production, processing, distribution, preparation, evaluation and utilization of food. Food chemists work with plants that have been harvested and animals that have been slaughtered for food. They are concerned with how these food products are processed, prepared and distributed. Nothing is more important to humans than having nutritious food to eat, while agriculture and food science is multidisciplinary by its nature. Goal of food chemistry is to produce sufficient nutritious food and feed to support the population in a sustainable way with also being responsible to our environment and ecosystem. In 1960, micoproteins were made by one company from jackfruits. It has costed 90% less CO2. Then there will be aquaponics which needs less land and produced from fish wastes. All these are gimmicks of food chemistry. In near future the nutrition will play a vital role in the health of people for which new foods due to food chemistry will be very important.

OMICS International Food Chemistry Meet  2019 International Conference Keynote Speaker Preeti Ahluwalia photo

Preeti Ahluwalia working as associate professor in the department of food science and technology, Punjab Agricultural University, Ludhiana. I was born and brought up in Ludhiana, Punjab, India. I did my schooling from a local convent school. After school, I did my bachelor’s degree in home science and and my master’s and doctorate in food science and technology. As a teacher I have taught many courses in the field of food technology and to name them a few; processing of cereals, pulses and oilseeds, processing of fruits and vegetables, sensory evaluation of foods, food packaging. My area of interest of work is developing foods for diabetics and celiac patients as there has been a tremendous rise in population suffering from these two diseases over a period of last decade. I have developed gluten free pasta from little millet and an energy bar with quinoa as a major ingredient for celiac patients. Flour with low GI for making chapati was developed which has been commercialised. I plan to continue working on these type of products.


The aim of this study was to evaluate the storage stability and different quality parameters of pasta prepared by blending jungle rice and pearl millet in five different combinations ranging from 100 percent jungle rice, 75:25, 50:50, 25:75 to100 percent pearl millet. Prepared pasta was packed in Low Density Polyethylene (LDPE) and High Density Polyethylene (HDPE) pouches and stored at ambient temperature for a period of three months. Quality assessments (proximate analysis, antioxidant activity, phenolic content, peroxide value, free fatty acids, β- carotene and flavonoid content) along with overall acceptability were done at one month internals up to three months of storage. Moisture content, peroxide value and free fatty acid content were found to increase significantly while other parameters decreased, maintaining the overall acceptability of pasta during storage life. Pasta stored in HDPE pouches retained better physicochemical and organoleptic quality as compared to LDPE during the entire storage period.