PATRON

FOODOMICS’16

Dr. T.R. Paarivendhar, Chancellor, SRMU
Mr. Ravi Pachamoothoo, Chairman, SRMU
April 12th and 13th, 2016 Dr. P. Sathyanarayanan, President, SRMU
Dr. R. Shiva Kumar, Vice President, SRMU
Registration Form ADVISORY COMMITTEE
Name (Dr. / Mr. /Mrs.) : .................................................................. Prof. Prabir K. Bagchi, Vice Chancellor
National Conference on Emerging
Qualification : ..................................................................


Dr. K. Sridhar, Pro-Vice Chancellor (Medical)
Dr. N. Sethuraman, Registrar Trends in Food Processing and
Designation : ..................................................................


Dr. C. Muthamizchelvan, Director (E&T)
Dr. M. Loganathan, Director I/c, IICPT, Thanjavur Quality Assurance
Dr. P. K. A. Muniswaran, Director (OFD)
Gender : M /F
Dr. M. Vairamani, Dean, School of Bioengineering
Organization : .................................................................. Mr. J. Sankaran, GM, Corporate Quality, EID Parry
Dr.G. Sarathchandra, Head, PLAFFS, Madhavaram
Address : ................................................................. CHAIR
...................................................................................................... April 12th and 13th, 2016
Dr. K.A. Athmaselvi
......................................................................................................
ORGANIZING COMMITTEE
Ph./Mobile : .................................................................. CONVENER
Jointly Organized by
Dr. B. Priya
Email ID : .................................................................. Department of Food Process Engineering
Dr. R. Preetha
* Requiring Accommodation : YES / NO Dr. A. Amudhasurabi, Asso. Prof. & HoD, IICPT School of Bioengineering
TECHNICAL COMMITTEE SRM University
Participation Presentation (Oral/Poster) Kattankulathur
Dr. S. Periyar Selvam
Registration Fee Enclosed: Mr. M. Mahesh Kumar &
Mrs. S. Sasikala Indian Institute of Crop Processing Technology
DD No. : _________________________ Dr. V.R. Sinija, Asso. Prof. & HoD, IICPT Ministry of Food Processing Industries
Bank : _________________________ Dr. J. Alice R.P. Sujeetha, Professor and Head, IICPT
Ms. R. Vidyalakshmi, Assistant Professor, IICPT Government of India,
Amount : _________________________ Er. D.V. Chidanand, Assistant Professor, IICPT Thanjavur, Tamil Nadu, India
Date : ______________________ ___
For Further Details, Please Contact
The Convener, Foodomics’16
Name & Signature of the Project Guide/ Signature of the Applicant Department of Food Process Engineering
Head of the Department School of Bioengineering
Mode of Payment SRM University, Kattankulathur
1) Demand draft in favour of “NWFSQM”, payable at Chennai. Chennai - 603 203
2) Online Transfer Landline: 044 27417816
Account Number : 117001001658880
Mobile: + 91 9894436749
Name of the account : NWFSQM
IFSC code : CIUB0000117 Email: priya.b@ktr.srmuniv.ac.in / ncetfpqa.2016@srmuniv.ac.in
Name of the Bank : City Union bank http://www.srmuniv.ac.in/
Last Date for Registration: The filled registration form along with DD should be sent
to the Convener (Foodomics ‘16) latest by 28th March, 2016.
Accommodation will be arranged on request at earliest and subject to availability
of vacancies and the charges have to be borne by the participants. Such request
may be sent along with registration form.
ABOUT THE UNIVERSITY
SRM University is one of India’s leading Institutes, with 40,000
students and 2,600 faculty members. The areas of excellence
are engineering, medicine, law, management and humanities.
University asserts mainly on exchange program with foreign
Universities, Research on issues relating to Science and Technology
and overseas opportunities for undergraduates, post graduates and
Ph.D Research scholars. The University embarked upon ambitious
strategic initiative to ensures quality education for upcoming
generations through its International Advisory Board with eminent
scholars from 40 top Universities/Organizations across the world,
Corporate Advisory Board with eminent executives from 215
leading companies, Faculty Abroad Program, Student Semester
Abroad Program, SRM Research Institute, Innovation in Teaching
and Learning Pedagogy and Diversity of students from 48 countries
and across India. All these led the University to be ranked as
India’s No.1 (factual ranking) by India Today 2013, earlier by “The
Education Times” (The Times of India) and Zee News. The NAAC and
MHRD placed SRM in ‘A’ category. SRM Group has also established
Universities in the states of Haryana and Sikkim of India.
ABOUT THE DEPARTMENT
The Department was started in the year 2003 and established with
well furnished laboratories for Food Microbiology, Food Biochemistry,
Food Analysis, Fruits and Vegetable processing, Bakery and
Confectionery and DST-FIST supported Food Engineering and
Properties. The Faculty members and students have published their
research work in peer-refereed high impact factor Journals as well
as presented in the International/ National conferences and own
many patents. The Department conducts International/National
level conferences, seminars and workshops in all academic year.
The Department of Science and Technology (DST), Government
of India and National Research Foundation (NRF), South Africa
(Bilateral) awarded a research project with a budget of 30 lakhs.
Courses offered
• M. Tech in Food and Nutritional Biotechnology
• M. Tech in Food Safety and Quality Management
• Ph.D in Food Process Engineering
Eligibility
• B. Tech in Food Process Engineering/Biotechnology and allied
courses
PLACEMENT ACHIEVEMENTS
Department of Food Process Engineering have achieved 100%
placement every year in prestigious placements at leading food
companies such as ITC Foods, Mother Dairy, Nestle, Britannia,
Hindustan Unilever, Pepsico, Coca cola, Aachi Masala, Perfetti Van
Melle, Hatsun Agro, Kwality Milk Foods, Tirumala Milks, Parle-G,
Parle Agro, Galla foods, Keelogs etc.,
About IICPT
The Indian Institute of Crop Processing Technology (IICPT) is a
pioneer Research and Development Institute under the Ministry of
Food Processing Industries, Government of India. The IICPT with
its modern laboratories equipped with hi-tech instruments, is
engaged in the R&D of food grain processing, value addition, by-
product utilization through bio-processing, process and product
development. Our Food Safety and Quality Testing Laboratory is NABL
accredited and also a referral lab for fssai. IICPT also has a hi-tech
and cottage level food processing incubation cum training center.
Hands-on-training on different food processing technologies,
renting facilities and other supports are offered thorugh out the
year to help the entrepreneurs to put in their innovative ideas for
the development of new products. IICPT also offers B.Tech., M.Tech.
and Ph.D. programs in Food Process Engineering and M.Tech.
programs in Food Science and Technology.
ABOUT THE EVENT
Foodomics’ 16 is a National level conference which furnishes
abundant opportunity for engendering the learning community
and future entrepreneurs to enrich their knowledge on food
processing, nutrition, and quality management. Foodomics’ 16 will
bring together leading academics, industry personnel, research
scientists and food professionals and address the National
concerns in the specific topics in Oral and Poster sessions. It implants
attention towards rising progression among Food Scientists and
Technologists. Foodomics is a new approach to food and nutrition
that studies the food domain as a whole with the nutrition aspects
to reach the main objectives, the optimization of human health and
well being through which it emphasizes foodies to fight hunger and
malnutrition in our nation. ”Let Food be the medicine and medicine
be the Food,” as coined by Hippocrates.
Who can participate?
All streams related to Food and Agricultural Processing, Bioscience,
Chemical engineering, Total Quality management, Food Safety,
Biotechnology, Biochemistry and Microbiology.
EVENT SUB THEMES
• Food processing equipments and machineries
• Emerging techniques in food processing
• Food science and nutrition
• Nutraceutical and functional foods
• Food fortification and additives
• Food Biotechnology
• Food packaging and storage
• Food safety and quality management
• Application of biotechnological products in food
• Biopolymers and packaging
• Aquaculture biotechnology
• Microbial biotechnology and its applications in food
• Fermentation technology and bioprocess Engineering
• Mathematical modeling and optimization
IMPORTANT DATES TO REMEMBER
Last date for abstract submission (Oral/Poster) : 21.03.2016
Confirmation of abstract : 22.03.2016
Last date for submission of full paper : 25.03.2016
REGISTRATION FEE DETAILS
EARLY BIRD REGISTRATION FEES BEFORE : 28.03.2016
Students : ` 700/-
Academician and Research Scholars
and Industrialist : ` 1000/-
Registration fee after 28.03.2016 : Extra 100 ` for
all categories.
GUIDELINES FOR ORAL/POSTER PRESENTATION
Foodomics’16 invites the submission of original research work
contribution as an abstract with maximum of 250 words. The
selected abstracts and full paper should be in MS-word format,
Times New Roman, font size 12 with single line spacing. The duration
for the oral presentation is maximum 15 minutes (presentation 10
minutes and discussion 5 minutes). The text of full length paper
should contain a brief introduction, materials and methods, results
and discussion, conclusion and relevant references. All accepted
papers, posters and abstracts will be published in the ISBN
conference proceedings. At least one author must register for
the inclusion of their paper in proceedings. Poster size of 3’×4’
space will be provided. Selected papers will be conveyed for oral
and poster presentations. The expert panel members will evaluate
the scientific merit of the oral/poster presentations. Award will be
given to best paper presented in the conference. The selected full
length paper will be published in International Journal (Discovery
Publication) without any publication fee.
POINTS TO BE NOTED
• Candidates can participate in events only after registration.
• All registered candidates are qualified to receive the
participation
• Certificate will be given only if they attend the conference.
• Each registered participant will receive a conference kit,
lunch and refreshments.