International Symposium on Spices as Flavours, Fragrances & Functional Foods
The International Symposium on Spices as Flavors, Fragrances & Functional Foods will bring
together the world’s leading spices scientists and other stakeholders for a one-of-a-kind
programme that will set the stage for true innovations in this sector.
Abstract Submission Closed
Spices and aromatic herbs have been used since antiquity as preservatives, colorants, and flavor 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.
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). The following are the tentative sessions:
Session I : Spices - Global production and trade scenario
Session II : Spices –Chemistry and functional foods
Session III : Spices – Processing and value addition
Session IV : Spices - Environment and food safety
Session V : Spices - Cutting edge technologies for plant health
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.
Workshop I : Avenue for startup ventures in spices
Workshop II : Assessment of quality and safety in spices
Workshop III : Diagnostics and plant pathogen detection
If you are submitting a paper for review please take a few moments to read the guidance documents on the format, structure and preferred content of papers. A good paper will contain and reflect these elements within the content. The guidance documents can be found here:
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 firstname.lastname@example.org. 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.
International Symposium on Spices as Flavours, Fragrances & Functional Foods (SYMSAC 2020) postponed
In light of the COVID-19 outbreak, the ever-increasing health and safety concerns as well as the global travel restrictions, the Indian Society for Spices in close consultation with the co-organizers has decided to postpone the International Symposium on Spices as Flavours, Fragrances & Functional Foods (SYMSAC X), currently scheduled from 06-09 May 2020 at Kochi, India. The symposium is now tentatively planned for December 2020 and the exact dates will be announced as soon as it is finalized.
The organizing committee is constrained arrive at this decision in the best interests of the health, safety and wellbeing of all the invitees and delegates and to ensure a high level of participation from stakeholders around the world. All the valid registrations will be automatically transferred, and we request you to stay tuned to our symposium website, www.symsac.in, for updates.
We regret for the inconvenience caused and thank all of you for the excellent support, patience and kind understanding.