Session 103: Room 391 | |||
Wednesday PMFood processing in the Indian subcontinent: Challenges and opportunities | |||
| Sponsor: | Individual-Sponsored Symposia | ||
| Cosponsor(s): | International Division | ||
| Moderator(s): | N. Tulshian, Iam International, Inc. S. S. H. Rizvi, Cornell University | ||
| Time: | 1:30 PM | ||
| 1:30 PM | Introductory Remarks | ||
| 1:35 PM | 103-1 | Health, safety, quality, cost effectiveness, and consumer (HSQC): Challenge for tomorrow’s food technologists V. PRAKASH | |
| 2:05 PM | 103-2 | Functional foods, diets and health: A comparision among the Indian subcontinent, Japan, and the United States D. T. GORDON | |
| 2:35 PM | 103-3 | Reducing postharvest losses in fruits and vegetables: Challenges and opportunities R. P. SINGH | |
| 3:05 PM | 103-4 | Driving Forces in Food Processing in the Indian Subcontinent S. S. H. RIZVI | |
| 3:35 PM | 103-5 | Challenges and opportunities in production and processing of spices and seasonings in India S. HIRWAY | |
| 4:05 PM | 103-6 | Functional foods in India: A low-gi atta flour S. RAO, M. Singh | |
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana