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06–09 May2020
Kochi Kerala, India
INTERNATIONAL SYMPOSIUM ON SPICES AS FLAVOURS,
FRAGRANCES & FUNCTIONAL FOODS
9 ~
In collaboration with
Indian Society for Spices Kozhikode, Kerala, India
Indian Society of Seed Spices Ajmer, Rajasthan, India
Spices Board Kochi, Kerala, India
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
Event Organisation
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IntroductionSpices 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.
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 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 (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.
About OrganizersIndian Society for Spices
Indian Society of Seed Spices
Spices Board
Programmes
Themes
Instructions for preparation of abstracts
Language
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).
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.
The proceedings of the symposium would be in English and translation facilities will not be available.
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
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Satellite WorkshopsParticipants 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 VisaTo 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
Sponsors
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.
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
Climate
Accommodation and Travel
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.
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.
ICAR-Central Marine Fisheries Research Institute, Kochi, Kerala, India
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.
KOCHI
Registration & DatesRegistration Fees
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 abstract
On-SpotRegular(31 Mar 2020)
Early bird(31 Jan 2020)
IndianDelegates
ISS Life Members Rs. 7,500/- Rs. 6,500/- Rs. 5,000/-
Non Members Rs. 10,000/- Rs. 8,500/- Rs. 7,500/-
Students Rs. 5,000/- Rs. 4,000/- Rs. 3,000/-
OverseasDelegates
ISS Life Members $ 400 $ 350 $ 300
Non Members $ 600 $ 450 $ 400
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Awards of SYMSAC X - 2020Best Paper AwardsThere 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 AwardISS 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 AwardThe 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 – ISSFellows 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 AwardAn 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 CropsThe 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)
Chief Patron
Patrons
Committees
Trilochan MohapatraDirector General, Indian Council of Agricultural Research, New Delhi
Anand Kumar SinghDeputy Director General (Horticulture Science), ICAR, New Delhi
Sathiyan D, IFSSecretary, Spices Board, Kochi, Kerala
Advisory Committee Abdul Samad Director, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, U P
Ajayaghosh A Director, CSIR-National Institute for Interdisciplinary Science and Technology, Kerala
Anand KishorPresident, India Pepper and Spice Trade Association, Kochi, Kerala
Anandaraj M Former Director, ICAR-Indian Institute of Spices Research, Kozhikode, Kerala
Anandharamakrishnan C Director, Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu
Chandra Babu RVice-Chancellor, Kerala Agricultural University, Kerala
Chiranjiv Choudhary IFS Vice-Chancellor, Dr. Y.S.R. Horticultural University, Andhra Pradesh
Edison S Former Director, ICAR-Central Tuber Crops Research Institute, Thiruvananthapuram, Kerala
Gopal Lal Director, ICAR-National Research Centre on Seed Spices, Ajmer, Rajasthan
Gopalakrishnan A Director, ICAR-Central Marine Fisheries Research Institute, Kochi, Kerala
Gopinadhan Paliyath Director (Food for Health), University of Guelph, Canada
Hoang Thi LienExecutive Director, International Pepper Community, Indonesia
Homey Cheriyan Director, Directorate of Arecanut and Spices Development, Kozhikode, Kerala
Indiresh K M Vice-Chancellor, University of Horticultural Sciences, Bagalkot, Karnataka
Janakiram T Assistant Director General (Horticulture), Indian Council of Agricultural Research, New Delhi
Korikanthimath V S Former Director, ICAR Research Complex for Goa, Old Goa
Kumar NVice-Chancellor, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu
Muraleedharan NairProfessor, Michigan State University, USA
Murthy B N S Horticulture Commissioner, Govt. of India New Delhi
Nirmal Babu K Director, ICAR-Indian Institute of Spices Research, Kozhikode, Kerala
Partha Sarathi C, IAS Vice-Chancellor i/c, Sri Konda Laxman Telangana State Horticultural University, Telangana
Parthasarathy V A Former Director, ICAR-Indian Institute of Spices Research, Kozhikode, Kerala
Peter K V Former Vice Chancellor, Kerala Agricultural University, Thrissur, Kerala
Raghavarao K S M S Director, CSIR-Central Food Technological Research Institute, Mysore, Karnataka
Rajiv Palicha Chairman, All India Spices Exporters Forum, Kochi, Kerala
Ramkumar Menon Chairman, World Spice Organization, Kochi, Kerala
Ravindran P N Former Director, ICAR-Indian Institute of Spices Research, Kozhikode, Kerala
Akali SemaProfessor, Department of Horticulture, School of Agricultural Sciences & Rural Development, Nagaland University, Medziphema, Nagaland
Ankegowda S J Head, ICAR-Indian Institute of Spices Research Regional Station, Appangala, Karnataka
Balakrishnan S Head, Department of Spices and Plantation Crops, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu
Dhirendra Singh Head, Department of Plant Breeding & Genetics, SKN College of Agriculture, Jobner, Rajasthan
Divakara Sastry E V Head, Department of Plant Breeding & Genetics, College of Agriculture, Imphal, Manipur
Madhava Naidu M Head, Department of Spice & Flavour Science, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka
Radhakrishnan K V Head, Organic Chemistry, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, Kerala
Radhakrishnan V V Head, Department of Botany, University of Calicut, Kerala
Rema J Head, Division of Crop Improvement & Biotechnology, ICAR-Indian Institute of Spices Research, Kozhikode, Kerala
Shainamol A, IAS Director (Finance), Spices Board, Kochi, Kerala
Suresh Kumar P M Director (Marketing), Spices Board, Kochi, Kerala
Thankamani C K Head, Division of Crop Production & Post Harvest Technology, ICAR-Indian Institute of Spices Research, Kozhikode, Kerala
Steering Committee
General Chairman
General Convener
Co-Conveners
Santhosh J. EapenPresident, Indian Society for Spices, Kozhikode, Kerala
Prasath DPrincipal Scientist, ICAR-Indian Institute of Spices Research, Kozhikode, Kerala
Rema Shree A BDirector (Research), Spices Board, Kochi, Kerala
Ravindra SinghSecretary, Indian Society of Seed Spices, Ajmer, Rajasthan
Biju C NSecretary, Indian Society for Spices, Kozhikode, Kerala
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
www.symsac.in91-495-2731410 (Extn.208)
symsac2020@gmail.com
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.
Our Pledge
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