01. AAU’s Perspectives into Probiotics from Phenotyping to Pyrosequencing 02. Good Mood Food and Health 03. Carbon Footprint and Dairy Industry 04. Instant Messengers: The New Face of Dairy Industry 05. Recent Trends in Packaging of Dairy and Food Products 06. Heat Load indicators and their Significance in Milk Processing 07. Innovative Steam Injection for Milk Processing 08. Heat Pump Technology: Opportunity for Energy Conservation in Dairy Industry 09. Camel Milk: Opportunity and Challenges 10. Extended Shelf Life Milk 11. Application of Hurdle Technology in Traditional Indian Dairy Products 12. Ultrasound Technology for Dairy Industry 13. Application of Pulsed Electric Field for Milk Processing 14. Bacteriocins of Lactic Acid Bacteria: Potential Biopreservative in Dairy Industry 15. Phytosterol: A Functional Ingredient in Food 16. Advancements in Manufacture of Paneer 17. High Hydrostatic Pressure Treatment for Dairy Applications 18. Nano Spray Dryer – A Technique to Handle Specific Products Range 19. Applications of Functional Plant based Food Ingredients 20. Microwave Heat treatment for Milk Processing 21. Vacuum Frying Technology-New Technique for Healthy Fried Foods 22. Next Generation Trends in Food Processing 23. Innovative Techniques in Food Processing 24. Mechanized Production of Traditional Indian Dairy Products: Present Status, Opportunities and Challenges 25. Potentiality of use of Irradiation for Dairy Products 26. New Product Development – Opportunities and Challenges for Traditional Indian Dairy Products 27. Advances in Artificial Electronic Sensing Techniques for Quality Measurements in Dairy and Food Industry
