Agriculture World

International Symposium on Spices as Flavours, Fragrances & Functional Foods to be held at Kochi

Chander Mohan
Chander Mohan

Spices and aromatic herbs have been used since antiquity as preservatives, colorants, and flavor 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 since past 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 characterized by highly concentrated nature of supply and diversified demand. The International Symposium on Spices as Flavors, 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 symposium will be held during 6-9 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. 

The program shall be conducted at ICAR-Central Marine Fisheries Research Institute, Kochi, Kerala, India. 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. 

Registration 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.  

For details, please 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 

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