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INTERNATIONAL SYMPOSIUM ON SPICES AS FLAVOURS, FRAGRANCES & FUNCTIONAL FOODS (SYMSAC X – 2020)

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INTERNATIONAL SYMPOSIUM
ON SPICES AS FLAVOURS,
FRAGRANCES & FUNCTIONAL FOODS

Introduction

Spices and aromatic herbs have been used since antiquity as preservatives, colorants, and
flavour 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 in the previous 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 characterised by highly concentrated nature of supply and diversified
demand.

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The International Symposium on Spices as Flavours, 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.

About Organizers

Indian Society for Spices

The Indian Society for Spices (ISS) was founded in 1991 for the advancement of research and
development in spices, aromatic and related crops. The activities of the society are strictly
in accordance with the provisions of the Societies Registration Act 1860. The Society aims at providing
a forum for research workers on these crops for exchange of ideas and as a catalytic link
between research and development organizations and the industry. The society organizes
symposia (SYMSAC – Symposium on Spices & Aromatic Crops), conferences and seminars in
collaboration with other organizations on aspects relevant to spices and aromatic crops

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Indian Society of Seed Spices

Indian Society of Seed Spices was established in 2008 and it was registered under the
Societies Registration Act XXI 1860. Its whole and sole motto is to bring the seed spices
research community on one platform to discuss issues related to seed spices and empower
the different stakeholders. The Society aims to undertake trainings and consultancy
services in the field of seed spices and to promote over all development of Seed Spices.

Spices Board

Spices Board (Ministry of Commerce and Industry, Government of India) is the flagship
organization for the development and worldwide promotion of Indian spices. The Board
is an international link between the Indian exporters and the importers abroad. The
Board has been spearheading activities for excellence of Indian spices, involving every
segment of the industry.

Programmes

The symposium will be held during 06-09 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).

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Themes

Session ISpices – Global production and trade scenario
Session IISpices –Chemistry and functional foods
Session IIISpices – Processing and value addition
Session IVSpices – Environment and food safety
Session VSpices – Cutting edge technologies for yield enhancement

Instructions for preparation of abstracts

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.

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Language

The proceedings of the symposium would be in English and translation facilities will not be
available

Satellite Workshops

Participants of the SYMSAC 2020 symposium are eligible to register for the satellite
workshops taking place on 6th May 2020 by additional registration fee of Rs. 1000/-. Since the
workshops are taking place in parallel only one workshop can be chosen.

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Workshop I -Avenues for startup ventures in spices
Workshop II- Assessment of quality and safety in spices
Workshop III -Diagnostics and plant pathogen detection for spices

Co-hosts
9th meeting of committee of R & D, International Pepper Community

Passport and Visa
To enter India, citizens of foreign countries require a valid national passport and visa issued
by the Indian Mission in the country of residence of the delegate. Delegates are requested
to apply to the respective Indian embassies well in advance for an appropriate visa.

The organizers would be glad to issue a personal invitation letter for participation in the
symposium to facilitate in obtaining a visa for travel to India.

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Souvenir

A Souvenir is being brought out in connection with the symposium that would carry articles
on the global scenario of advances made in research and development and issues confronting
various spice crops.

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Sponsors

The international SYMSAC-X is expected to be attended by over 500 Scientists, Entrepreneurs and
agri-professionals from about 15 countries. The Conference Sponsors will have a unique
opportunity to strengthen their visibility and product awareness. As a sponsor of the
“SYMSAC-X”, you will have the opportunity to earn tangible benefits that develops networks,
generate leads and gives you the platform to position your organization in front of a wide
range of professionals. Sponsorship packages are designed as per corporate/individual strategies.
One can opt for any of the sponsorship packages given in the symposium website.

The Venue

ICAR-Central Marine Fisheries Research Institute, Kochi, Kerala, India

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KOCHI

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.

Climate

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.

Accommodation and Travel

Accommodation would be arranged in hostel/hotels, the details of which will be indicated in
the symposium.

Kochi is well connected by road and rail to major cities in India and by air to major cities in
India and international hubs.

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Registration & Dates

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. Only registered participants will have the privilage of attending
the scientific sessions, conference lunch and dinner. Persons accompanying registered
participants would be charged 50% of the above fee and will not be provided publications
and complimentary gifts.

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Important Dates

15 October 2019 -Registration opens
31 March 2020 -Registration closes
15 October 2019 -Abstract submission opens
20 February 2020- Abstract submission closes
01 March 2020-Notification of acceptance of abstract

February 2020
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