Pectin

Prof. F.A. Masoodi, formerly Dean of Academic Affairs at the University of Kashmir, India, is a senior Professor at the Department of Food Science and Technology, University of Kashmir. Prof. Masoodi has also served as the Dean of Applied Sciences along with being the Head of the Department of Food Science and Technology at University of Kashmir for 10 years, and Co-ordinator for 3 years. He is credited with the establishment of the Department of Food Science and Technology and the Food Pilot Plant at the University of Kashmir before which he was associated with Sher-e-Kashmir University of Agricultural Sciences and Technology- Kashmir (SKUAST-K), SKUAST-J, and CCS HAU, Hisar (India). He graduated in Agricultural Sciences, and thereafter obtained higher education in Food Technology from reputed institutions of India including GBPUAT, Pantnagar and PAU, Ludhiana. Prof. Masoodi has more than 350 publications to his credit which have earned him more than 10000 citations, with an h-index of 63 and i-10 index of 176. He has supervised 15 PhD scholars and many post-graduate students for their dissertations. Prof. Masoodi has handled several extra-mural funded projects focussing on the enhancement of quality of traditional meat products, value addition of fruits and vegetables, and refinement of traditional fermentation technology. He has played a pioneering role in ensuring environmental and food sustainability by working on the utilization of apple pomace in bakery products, for the production of pectin and pullulan. Prof. Masoodi has also established Food Quality Control Laboratory at SKUAST-Jammu. Prof. Masoodi has held the membership of various National and State level committees including NAAC, ICMR, DBT, FSSAI, RuTAG and other academic councils of various universities. Besides this, he is on the Editorial board and reviewer of various National and International Journals.Dr. Farah Naqash is a Postdoctoral Fellow at the Department of Integrative Agriculture, College of Agriculture and Veterinary Medicine (CAVM), UAE University, Al- Ain Abu Dhabi, United Arab Emirates. She holds a PhD in Food Technology from University of Kashmir, India. Her research during PhD was focused on isolation of biopolymers such as pectin from apple pomace and its potential applications. Dr. Farah has published more than 15 research articles and 5 book chapters in leading journals with high impact factor. She also served as Assistant Professor at the Department of Food Technology, IUST, India under TEQIP III project of MOE and World Bank. She has worked as PI and Co-PI of two extra mural funded projects at IUST, during her tenure. Besides this, she has also attended various conferences and seminars at National and International level.Prof. Prakash Maran Jeganathan holds a PhD in Food Technology from Anna University, Chennai, Tamil Nadu, India. His area of research is valorisation of industrial waste into valuable by products mainly on pectin and its applications. He is working as Professor in the Department of Food Science and Nutrition, Periyar University, Salem, Tamil Nadu, India. He obtained his first Master’s degree (M.Sc.) in Food Science and Nutrition from Gandhigram Rural University, Gandhigram, Tamil Nadu, India and second Master’s (M.Tech.) in Food Processing Technology from Annamalai University, Chidambaram. Prof. Prakash Maran Jeganathan has more than 85 publications to his credit which have earned him more than 9000 citations, with an h-index of 51 and i-10 index of 80. He is an author for 4 books, published 8 chapters in reputed book publishers, supervised 4 PhD scholars and many UG & PG students in the field of Food Science and Technology. Further, he served as reviewer for different national and international Journals, delivered various lectures and act as a resource person in different international and national conferences, seminars and workshops. He was ranked in “World’s Top 2% Most Influential Scientists by Stanford University and Elsevier” since 2019.

• Section I: Pectin chemistry and functionality1. Pectin: Structure and properties2. Structural and conformational effects on gelation and rheology3. Mechanisms underlying emulsifying properties of pectin4. Bioactivity and health benefits of pectin5. Modified pectin: Processing, structure and applicationsSection II: Valorization of agro-industrial waste streams for sourcing pectin6. Pectin from conventional sources7. Pectin from fruit and vegetable peels8. Pectin from pulp and pomace9. Pectin from non fruit sources10. Challenges and opportunities for pectin production: Is sustainability attainable by waste valorization?Section III: Functional applications of pectin in food industry and allied arenas11. Pectin in Dairy products and beverages12. Pectin as an ingredient in low and reduced fat food products13. Pectin as an ingredient in jams, fruit preparations, and confectionery14. Pectin as an emulsifying agent in food products15. Pectin-based active and biodegradable food packaging16. Pectin as an encapsulation and delivery vehicle for food components17. Pectin for pharmaceutical drug delivery18. Pectin as a biomaterial in regenerative medicine and cellular agriculture19. Pectin for environmental protection