1st International Conference
on
“Food Innovations, Food Allergies and Traditional Foods”
(FIFATF-2026)
September / October 2026
in
HYBRID MODE
at
Department of Food Engineering and Technology
Sant Longowal Institute of Engineering and Technology, Longowal (Punjab)
(Deemed University under MoE, Govt. of India)
Scope of Conference
The aim of the conference is to provide a platform to bring together faculty, researchers, Scientist, engineers, research scholars and industrial experts for exploring innovative ideas for future research, exchanging the latest research advancements in advanced and emerging fields of food processing, preservation, analysis and their technological applications. The young scientists, engineers, research scholars and students will get a chance to put forward their research work in front of experts of their particular field. Participants will also have the opportunities to establish the research collaboration with the industry and academia through different interactive sessions with the experts. So, to provide participants a platform, the Sant Longowal Institute of Engineering and technology, Longowal has taken an initiative to organize a National Conference.
Tracks Covered During Conference
- Food Innovations: Analytical, Processing and Products
- Food Allergies
- New Product Development (NPD): Advancement and Challenges
- Application of AI, ML and Multivariate Techniques in Process and Product Optimization
- Modelling and Simulation in Food Process Applications
- Transducers, Actuators and Sensors Application
- Engineering Properties of Foods
- Nano Biomaterials, Nanotechnology and Biosystems
- Holistic Approach in Tackling Food Allergen Issues
- Research on Traditional Food with GI Importance
- Oriental Fermented Foods
- Nutraceutical and Functional Foods
- Gums and Hydrocolloids
- Prebiotics, Probiotics and Synbiotics
- Food Preservation, Packaging and Food Security
- Best Out of Waste