2nd International Conference on ‘Advances in Biopolymers’ concludes at Kashmir University

Srinagar: The second international conference on ‘Advances in Biopolymers’ concluded at the University of Kashmir. The two-day conference was organised by the varsity’s Department of Food Science & Technology (DFST) in collaboration with Association of Food Scientists & Technologists India (AFSTI).
Dean Academic Affairs Prof F. A. Masoodi graced the conference as special guest on both days and underscored the importance of the event in the backdrop of recent advances in the area of Biopolymers.He congratulated the DFST for organising the international event,first of its kind after some relief from COVID 19 outbreak, which has participation of renowned experts from different parts of the country and abroad.Dr Adil Gani, Coordinator DFST welcomed the guests and felicitated the participantsat the end of the conference who delivered best research presentations.
Prof K. Muthukumarappan, a renowned professor of Food Sciences at South Dakota State University, USAdelivered the keynote address at the opening session of the conference which was chaired by Prof Z. A. Reshi, Dean School of Biological Sciences, University of Kashmir. The other sessions of the conference were attended by renowned scientists from all over world, including Prof Giorgia Spigno (Catholic University, Italy), Dr Shakeel-ur-Rehman (FairLiIfe LLC, USA), Dr Nasir Javid (Rutgers University, USA)Dr. Ali Abbas (Fraunhofer Institute, Germany), Dr. Soumya (Soth Dakota State University, USA), Dr. Azza Silotry (University of Limerick, Ireland) and Dr. M. S. Rahman (Sultan Qaboos University, Oman). Many renowned professors and scientists from different science departments of University of Kashmir, SKIMS, SKUAST-K and IUST participated and delivered talks on various themes of the conference. The speakers highlighted the applications of biopolymers in food and pharmaceutical product development.The conference was attended by more than 300 delegates in online and offline mode.A workshop on ‘Fermented Foods and Gut Health’ was also held as part of the two-day event.

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