10th International Conference on Fermented

Foods, Health Status and Social Well-being ‘Nutritional, Functional and Immunological Aspects of Fermented Foods’

INTRODUCTION

The 10th International Conference on Fermented Foods, Health Status and Social Well-being will be held on December 17th and 18th of 2021 as a hybrid event at University of Peradeniya, Sri Lanka. During the past twenty years the conference has been organized mainly in India as a biennial event by the Swedish South Asian Network on Fermented Foods. (SASNET-FF). This year it will be organized jointly by The University Research Council of University of Peradeniya, Sri Lanka and SASNET-FF in association with SASNET-Lund University, Sweden; Dr. Varghese Kurien Centre of Excellence, Institute of Rural Management, Anand, India Copenhagen University, Denmark; Kamdhenu University, India; Anand Agricultural University, India; Indian Dairy Association (Gujarat State), Gut Microbiota and Probiotic Science Foundation India and Probiotic Association of India. The conference aims at providing a platform for academicians, researchers, clinicians, nutritionists, social workers, industry personnel and students to present, discuss and debate their research findings pertaining to fermented foods, their health benefits and emerging production technologies.

IMPORTANT DATES

Last date to submit extended abstracts : November 15, 2021 Last date of registration : December 01, 2021 Dates of Conference : December 17-18, 2021

VENUE

Faculty of Agriculture, University of Peradeniya, Sri Lanka

Sri Lanka, a beautiful tropical island nation situated in the Indian Ocean, is widely known for its pristine beaches, picturesque mountains, year round waterfalls, historic cities, temple of tooth protecting the tooth relics of Lord Buddha among others. The country boasts a rich cultural heritage combined with a multicultural hospitable population making the country a warm and a welcoming one.

The city of Kandy is known for its rich historical past and is the home to the sacred tooth relic of Lord Buddha. The city lies along the banks of the Mahaweli river, the longest river in the country spanning over one fifth of the land mass of the island. The city accounts for the second largest population in the country and was once the ancient capital of the island, the reason why the city is also named "Maha Nuwara" which translates to "The Great City." The city is a bustling one and hosts the world famous Esala Perehera, the colorful annual cultural pagent watched by thousands globally.

Having established in 1942, University of Peradeniya, the largest and the oldest university of the country is situated nearly 6 km from the city of Kandy and 110 km from Colombo, the capital of the country. It has been built on the lower slopes of the mist-clad Hanthana Mountain Range and spans over 700 hectares. Currently, there are over 17,000 students studying in various disciplines spread across nine faculties.

CALL FOR PAPERS

Original research papers on the theme and befitting to the nutritional and functional properties of fermented foods are invited for presentation at the conference. Each paper will be reviewed on the basis of an extended abstract detailing objective/s, methodology, results and conclusions in 1500 words. The authors may submit the extended abstract in MS Word document as email attachment to fermentedfoodslk@gmail.com The abstracts should be submitted on or before November 15,2021.

The best oral and best poster presentation in each session will receive awards.

Selected submissions will be published in

The International Journal of Fermented Foods as full papers.

THEMATIC AREAS

Advances in processing of fermented foods and beverages Advances in starter cultures Bioactives from fermented foods Fermented foods, nutrition and immunity Probiotics, prebiotics and gut microflora Characterization of microorganisms in fermented foods Functional properties of fermented foods and beverages Metabolic engineering of fermentative microorganisms Mitigation of the production of biogenic amines and other

toxicants Safety of fermented foods and beverages Traditional fermented foods Quality Improvement of fermented food

REGISTRATION

As the conference will be held in hybrid mode, the preferred mode of participation should be specified in advance.

The last date to register: 1st December 2021.

Registration Fee Virtual Physical Sri Lankans : SLR 1000 SLR 4000 Indians : INR 500 INR 2000 Other South Asian countries : USD 25 USD 100 Others : USD 50 USD 200 * Current students are eligible for 50% discount.

Please register through the following link. https://www.pdn.ac.lk/ic/sasnet/

LOCAL ORGANIZING COMMITTEE

Prof. Terrence Madhujith – University of Peradeniya

Prof. Sagarika Ekanayake – University of Sri Jayewardenepura

Prof. Chamila Jayasinghe – Wayamba University of Sri Lanka

Prof. Anoma Chandrasekara – Wayamba University of Sri Lanka

Prof. RMC Deshapriya – University of Peradeniya

Prof. R. Kapilan- University of Jaffna

Prof. ODAN Perera – Wayamba University of Sri Lanka

Dr. S. Vasantharuba – University of Jaffna

Dr. Nirmalan Jeygowry - Vavuniya Campus, Jaffna

Dr. Sharmila Jayatilaka – Waymaba University of Sri Lanka

In association with

• Dr. M S Swaminathan, Chairman, MS Swaminathan Research Foundation, Chennai, India

• Dr. N.K. Ganguly, Former DG, ICMR & Chairman, Gut Microbiota and Probiotic Science Foundation, India

• Dr A.K. Srivastava, Chairman, Probiotic Association of India and Member, Agricultural Scientists Recruitment Board, New Delhi

• Prof. Rickard Öste, Chairman, Aventure AB, Lund, Sweden, Member of the Royal Swedish Academy of Agriculture and Forestry

• Dr K.B. Kathiria, Vice Chancellor, Anand Agricultural University, Anand, India

• Dr Rameshwar Singh, Vice Chancellor, Bihar Animal Science University, Patna

• Dr N.H. Kelawala, Vice Chancellor, Kamdhenu University, Gandhinagar, India • Dr. M.C. Varshneya, (Ex-vice-Chancellor, AAU, Anand & Kamdhenu University, Gandhinagar),

Pune, India

• Dr. Mervat Foda, Professor, National Research Centre, Cairo, Egypt

• Dr Jorgen Holm, CEO, Glucanova AB, Lund, Sweden

• Dr Richard Ipsen, Professor, Faculty of Science, University of Copenhagen, Denmark

• Dr Olivia McAuliffe, Principal Research Officer, Teagasc Food Research Centre, Cork, Ireland

• Prof. Nagendra P. Shah, Prof of Food Science, Hong Kong University, Hong Kong

• Dr. Jyoti P. Tamang, Dean, Sikkim Central University, Gangtok, India

• Dr. G. Vijayalakshmi, Former Dy. Director, Food Microbiology, CFTRI, Mysore, India

• Dr. Rekha S. Singhal, Professor, Institute of Chemical Technology, Mumbai, India

• Dr. P. A. Shankar, Retd. Director of PG Studies, KVAFSU, Bangalore, India

• Dr J V Parekh, Parekh Consultancy Services, Mumbai

• Shri P R Patel, Executive Director, MIDFT, Mahesana, Gujarat, India

• Dr Lata Ramchandran, Research Scientist, Lactalis Australia Pvt. Ltd., Harvey, Australia

• Dr. Pratima Khandelwal, Executive Editor-Int. J. Fermented Foods, Bangalore, India

• Dr. C.D. Khedkar, Prof., Dairy Microbiology, College of Dairy Technology, Pusad, India

SASNET-FF OFFICE BEARERS

ADVISORY COMMITTEE

• Dr. Baboo M. Nair, Professor Emeritus, Lund University, Sweden. Chairman, SASNET-FF,

• Dr. J. B. Prajapati, Chairman, Indian Dairy Association (GS) and Varghese Kurien Centre of Excellence, Institute of Rural Management, Anand, India Coordinator, SASNET-FF

• Dr. Subrota Hati, Asst. Professor, Dairy Microbiology, SMC College of Dairy Science, Kamdheu University, India. Secretary SASNET FF