1. Potential Applications of Lactic Acid Bacteria in Functional Foods
2. Microbial Proteases: At the Interface of Academia and Industry
3. Traditional fermented cereal based alcoholic beverages
4. Importance, Nutritive Value, Present Status and Future Strategies in Fruit Wines in India
5. Genetically Modified Foods: Foods for 21st Century
6. Enzymatic Preparation of High Fructose Syrup from Inulin
7. Enzymatic Degumming of Crude Rice Bran Oil
8. Screening of Plum Cultivars for Preparation of Ready-to-Serve Beverages
9. Production of Probiotic Fruit Juice and Study of the Storage Stability at Refrigerated Temperature
10. Biotechnological Tools: Potentials in Food Quality and Safety
11. Food Safety and Quality – Role of Uncertainty of Measurement
12. Biosensors in Food Processing
13. Biosensors for Food Safety: An Overview
14. Indian Food Regulations: A Landscape in Transition
15. Effect of Packaging and Anti-Oxidant on Storage Quality of Enzymatically Extracted Olive Oil
16. Structure and Functionality of Wheat Gluten Protein
17. Bacteriocins of Lactic Acid Bacteria in Biopreservation and Food Safety
18. Biopreservation: A Novel Approach to Food Preservation
19. Present Status of Exploitation of Microbial Polymers for Biodegradable Plastic
20. Nanotechnological Applications in Food Processing and Packaging
21. Efficacy of Plant Extracts on Shelf Life of Guava
22. Diverse Cellulases and Hemicellulases for Bioconversion of Agro-residues into Ethanol
23. Ethanol Production from Fruit Residues- Prospects and Problems
24. Development of Alcoholic Beverage by Utilizing Whey
25. Optimization of Processing Parameters for Cloudy Kiwifruit Juice Using Enzymes
