Section A: Introduction to Bioactive components
1
Bioactive components: sources, potential applications and sustainability
2
Plant based bioactive components -Phytochemicals: a review
3
Animal based bioactive components -Zoochemicals: a comprehensive review
4
Marine bioactive components: sources, applications and sustainability
5
Mushroom based bioactive components: sources, applications &
sustainability
6
Algal bioactive components: sources, health benefits and sustainability
7
Microbial bioactive components: sources, applications and sustainability
Section B: Bioactive components: technological trends, regulatory
and
safety aspects
8
Extraction and Characterization of bioactive components
9
Bioavailability of bioactive components & Safety aspects
10
Regulatory aspects of Functional Potential of bioactive components
11
Good Manufacturing Practices and Safety issues in Functional foods and
Nutraceuticals
12
Effect of processing on the functional potential of Bioactive components
Section C: Role of Bioactive components in human Health
13
Role of bioactive components in Psychosomatic Disorders
14
Nutraceuticals & Functional foods in Human Health and disease prevention
15
Role of bioactive components in Maternal Nutrition
16
Bioactive components for anti-inflammatory and chronic diseases
17
Bioactive components having anti-microbial & and anti-cancerous
properties: a review
18
Role of bioactive components in CVD
19
Role of bioactive components in Hormonal Bio-regulations
20
Functional foods for Ocular Health: benefits, concerns & challenges
21
Role of Functional foods in management of Obesity
Section D: Functional Foods: Emerging and Sustainable Innovative
Trends
22
Nutrigenomics research: a review
23
Fortification of Bioactive components for the development of Functional
foods
24
Biotechnological production of Bioactive Components
25
Strategies and approaches for extraction of natural Bioactive compounds
and secondary metabolites from Plant sources
26
Microencapsulation of Bioactive components for applications in food
industry.
27
Innovative and sustainable technique for development of functional foods
