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NEHU to host international conference on Fermented Foods, Health Status, and Social Well-being

The collaborative efforts of the Department of Rural Development & Agricultural Production, NEHU, Tura Campus, and the Swedish South Asian Network on Fermented Foods (SASNET-FF) from Anand, Gujarat, promise to bring together esteemed dignitaries from across the globe.

SHILLONG:

North-Eastern Hill University (NEHU), Shillong, is set to host the eleventh International Conference on ‘Fermented Foods, Health Status, and Social Well-being’ on November 21 and 22.

The collaborative efforts of the Department of Rural Development and Agricultural Production, NEHU, Tura Campus, and the Swedish South Asian Network on Fermented Foods (SASNET-FF) from Anand, Gujarat, promise to bring together esteemed dignitaries from across the globe.

The distinguished list of speakers includes luminaries such as Prof. Tej Pratap, Former President of the Association of Indian Universities & Former Vice-Chancellor GB Pant University of Agriculture and Technology, Pantnagar; Prof. Baboo M. Nair, Professor Emeritus, Lund University, Sweden; Prof. Chise Suzuki, Nihon University, Japan; Professor JP Tamang, Sikkim University, Sikkim; Dr. JB Prajapati, Coordinator, SASNET-FF; Dr Anil Kumar Anal, Asian Institute of Technology, Thailand; Prof. P.S. Shukla, Vice-Chancellor, NEHU; Dr. Chandra Madhavi, BIRAC, Government of India; Mr. Jay MK, Chr. Hansen, Mumbai; Mr. SM Hussain, Manager Marketing, Purabi Dairy, Assam, among others.

The event is not only confined to the academic sphere but will also feature a Roadshow promoting Global Bio-India (GBI) 2023. This aims to encourage the active participation of state entrepreneurs in GBI 2023, scheduled from December 4th to 6th, 2023, at Pragati Maidan, New Delhi.

The conference anticipates the participation of more than 200 researchers, academicians, scholars, physicians, entrepreneurs, and industry professionals from across the country. The brain-storming sessions themed on ‘Probiotic Food Products and Human Health’ will delve into the present scenario, technological & scientific advancements, traditional practices, clinical validation, scope for innovation, commercialization, and entrepreneurship development in fermented foods and probiotics, thereby enhancing the nutritional and health status of society

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