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REGISTRATION FORM (Please fill in the Registration Form and
submit)
NAME: GENDER: DESIGNATION: ORGANISATION: ADDRESS:
TEL No: MOBILE No: FAX: E-mail:
Demand Draft Details. The registration fee may be paid by DD/Cash in favour of “Gurunanak Institute
of Technology”, payable at Kolkata.
DD No. ……………………………………………
Payable at …………………………….. For Rs…………………. Dated ……… Drawee Bank ………………………………….
Date: Signature of Participant
Advisory Committee: 1.Professor Samir Bandyopadhyay, Vice Chancellor, WBUT 2. Mr.Taranjit Singh, MD, JIS Group, 3. Prof. (Dr.) Asit Guha, Director, JIS Group, 4. Mr.U.S.Mukherjee, Dy .Director, JIS Group. 5. Prof. (Dr.) Annapurna Das. Principal, GNIT 6. Prof. (Dr.) Sisir Kr. Das, Dean, GNIT, 7. Dr. Parimal Chattopadhyay, Professor, FT Dept., GNIT 8. Prof, Utpal Roychoudhury,, Dept. of FTBE, Jadavpur University 9. Dr. Lalitagauri Roy, Professor& Head, Dept. of FTBE, Jadavpur University 10. Dr.A.K.Bhattacharya, Professor, Dept. 0f Food Technology, Techno India, Salt Lake 11. Dr. D.K.Bhattacharya, Professor, Bengal Engineering & Science University 12.Dr. Rekha S Singhal, Professor & Head, Dept. of Food Engineering&Technology, ICT Mumbai 13. Dr. Susanta Kumar Das, Professor, Dept. of Agriculture and Food Engineering, IIT, Kharagpur. 14. Dr. H. N. Misra, Professor, Dept. of Agriculture and Food Engineering, IIT, Kharagpur. 15. Dr. Anil Kumar Chauhan, Professor, Centre for Food Science and Technology, BHU 16. Dr. R.M.Banik, Dept. of Biochemical Engg., BHU 17. Dr. H.K.Sharma, Professor & Head, Dept. of Food Engineering & Technology; SLIET, Punjab 18. Dr. Santanu Kr. Sen, Professor CSE Dept., GNIT Organizing Committee: 1. Dr. Subhajit Ray, Assistant Professor, FT Dept, GNIT, Coordinator& Chairman 2. Dr. Kakali Bandyopadhyay, Head, FT Dept., GNIT, Vice-Chairperson 3. Dr. Anju Paul, Assistant Professor, FT Dept., GNIT 5. Mr. Amit Barman, Technical Assistant, FT Dept., GNIT 6. Mr. Santi Ranjan Bhattacharyya, Lab Assistant, FT Dept., GNIT 7. Mr. Pasupati Chaudhuri, Lab Assistant, FT Dept., GNIT 8. Mr. Rahul Mitra, B.Tech, 4th yr student, FT, GNIT 9. Mr. Bikram Pal, B.Tech, 4th yr student FT, GNIT Technical Committee: 1. Dr. Sunita Adhikari, Assistant Professor, FT Dept., GNIT.
2. Dr. Chaitali Chakraborty, Assistant Professor, FT Dept., GNIT 3. Mr. Amit Kumar Barman, Assistant Professor, FT Dept., GNIT
4. Ms.Gargi Biswas, Technical Assistant, FT Dept., GNIT Finance Committee: 1. Mr. Promit K. Ghosal, Registrar, GNIT 2. Mr. Kamal K. Das, Accountant, GNIT
AICTE Sponsored National Seminar
ON
Recent Advances in the Development of Natural
Antioxidants
12th-13th March,2013
Organized by:
Department of Food Technology Gurunanak Institute of Technology
157/F, Nilgunj Road, Panihati, Sodepur Kolkata-700 114, West Bengal,India
Email: [email protected] Website: www.gnit.ac.in
Preface: The objectives of the seminar are to provide an overview of natural antioxidants, their mechanism of action and potential application. Such information is necessary as the consumers have expressed increasing interest about the safety of preservatives and additives during consumption of foods. They have also expressed desire for clean labeling for food ingredients and additives. The safety of using synthetic antioxidant like BHA and BHT to maintain the quality of ready to eat food products has resulted to seek natural alternatives. Phenolic antioxidants can inhibit free radical formation and interrupt auto oxidation. Fat soluble vitamin E and water soluble vitamin C are both effective in the appropriate food matrix. Plant extracts which are generally used for flavoring in food have effective antioxidant properties. This antioxidant activity is due to the presence of Phenolic acids, Phenolic diterpenes, flavonoids, isoflavones,I sothiocyanate, methylxanthines, dithiols and volatile oils. Some plant pigments can chelate metals, thereby slowering oxidation. Tea and extract of grape seeds and skins contain catechin, Phenolic acids and resveratrol which show antioxidative activity.
Important Deadlines:
Last date of Registration : 25-02-2013
Submission of Abstracts : 25-02-2013
Submission of Full
Paper: 01.03.2013
Guidelines for abstract submission: Organizing committee invites the abstract for Oral Presentation during technical session of the seminar. Organizing committee will not permit to publish abstract/full paper in the souvenir without registration fee except invited articles. Abstract should be in maximum 200 words typed in MS Office with 12” Arial font. The abstract should be categorized in Objective, Materials & Methods and Results. Abstract should be sent with registration form in hard copy. However
abstract can be submitted electronically to [email protected] / [email protected] / [email protected] The organizing committee will select the oral /poster presentation from submitted abstracts
Guidelines for Poster submission: Posters should conform to the suggested size of 48" x 36“ (Height x Width) and should include title, author names, affiliation and e-mail. Lettering used for the heading must be at least 2.5 cm high and that of text at least 1.0 cm but preferably larger. Poster presenters are responsible for mounting and removing their posters on the designated poster board.
Registration Details:
Delegates Upto 25.02.2013
After 25.02.2013
Academic Institutes Rs. 600 Rs. 700
Govt. Org./NGOs/ Industry
Rs. 800 Rs. 1000
Students/Research Scholars
Rs. 300 Rs. 400
Themes for Technical Sessions:
Natural Antioxidants and its importance towards prevention of Auto oxidation of Food Lipids
Vitamins, Herbs, Spices, Tea extract and Red Wine etc. as Natural Antioxidants
Effect of Processing Conditions on the antioxidant Property and Stability
Effect of Food Matrix and Ingredients on antioxidant Activity
Extraction and Purification Procedures of antioxidants from Natural Resources
Bioavailability and Bioactivity of Antioxidant
Antioxidant Activity and its Determination Techniques
Applicability of Naturally Occurring Antioxidant for Enhancement of Shelf Stability of Food Products
About Gurunanak Institute of Technology:
The Guru Nanak Institute of Technology (GNIT) campus is located on 157/F Nilgunj Road, in Sodepur, Kolkata at a walking distance of seven minutes from
Sodepur Railway Station on 4, 0468 square meters of land. The college shares the campus with sister colleges of JIS Group, such as the Guru Nanak Institute of Dental Sciences and Research, a Pharmaceutical College, a Hotel Management College and a Hospitality Management college. About Department of Food Technology: The Department of Food Technology under
Gurunanak Institute of Technology has come up to achieve academic excellence, create valuable human resource and to undertake R&D for driving economic growth of the state and country as well. The Ministry of Food Processing Industries, (MOFPI.Govt of India ) has already sanctioned a grant of Rs-50 lakhs for the infrastructural development. A well equipped laboratory facility analyzing several kinds of constituents of food materials can help not only to upgrade the knowledge of the Students and Researchers but also to help the Industries for troubleshooting. The Department always runs different types of EDPs, Workshops, Seminars etc. to meet the academic/ Industrial/ Societal need.
For Correspondence & enquiries, please contact
Dr. Subhajit Ray Dept. of food Technology Coordinator & Chairman, Organizing Committee Mob:09433308335 Telefax: 033-2563-7957
E-mail:[email protected] [email protected]
Dr. Kakali Bandyopadhyay
Head, Dept. of Food Technology Mob: 09433167677 Telefax: 033-2563-7957
E-mail: [email protected]
Guru Nanak Institute of Technology 157/F Nilgunj Road, Sodepur, Kolkata-700114
