| Track 1: Molecular Nutrition |
| Track 1-1: |
Food microbial populations -identification and characterization of novel strains |
| Track 1-2: |
Nutritional physiology |
| Track 1-3: |
Lifestyle diseases |
| Track 1-4: |
Probiotics in human health and disease |
| Track 1-5: |
Bioactive components |
| Track 2: Types of Probiotics |
| Track 2-1: |
Recombinant probiotics |
| Track 2-2: |
Designer probiotics |
| Track 2-3: |
Prebiotics and synbiotics |
| Track 2-4: |
Non-lab probiotics |
| Track 2-5: |
Eco probiotics |
| Track 3: Applications of Probiotics |
| Track 3-1: |
Probiotics as complementary and alternative medicine |
| Track 3-2: |
Nutritional and medical benefits |
| Track 3-3: |
Probiotics in immune system |
| Track 3-4: |
Hormones and probiotics |
| Track 3-5: |
Obesity, type II diabetes and probiotics |
| Track 3-6: |
Probioceuticals and bacteriocins |
| Track 3-7: |
Probiotics as bio therapeutic agents |
| Track 3-8: |
Biofilms and probiotics |
| Track 3-9: |
Oral cavity and probiotics |
| Track 3-10: |
Probiotics in women's and children's health |
| Track 4: Current Research and Future Perspectives on Probiotics |
| Track 4-1: |
Technological advancements in probiotic food development |
| Track 4-2: |
Production of probiotic supplements |
| Track 4-3: |
Oral vaccine developments |
| Track 4-4: |
Biomarker efficacy and clinical research on probiotics |
| Track 4-5: |
Antioxidant properties of probiotics |
| Track 4-6: |
Genomics, transcriptomics and metabolomics in probiotics development |
| Track 4-7: |
Interactions of probiotics with enzymes |
| Track 5: Health Benefits of Probiotics |
| Track 5-1: |
Elimination of lactose intolerance |
| Track 5-2: |
Immunoregulatory action on gut wall |
| Track 5-3: |
Antidiabetic and anticarcinogenic properties |
| Track 5-4: |
Antihypertensive and hypocholesterolemic properties |
| Track 5-5: |
Nutritional benefits of fermented Foods |
| Track 5-6: |
Probiotic food and cancer |
| Track 6: Regulatory Issues and Safety Challenges |
| Track 6-1: |
Quality assurance and stability |
| Track 6-2: |
Post-market surveillance |
| Track 6-3: |
Probiotics-Generally Recognized as Safe (GRAS) status and safety concerns |
| Track 6-4: |
Formulation of uniform standard operating procedures |
| Track 6-5: |
Food poisoning |
| Track 7: Probiotics in Aquaculture Practices |
| Track 7-1: |
Future perspectives of probiotics in aquaculture |
| Track 7-2: |
Probiotic bacteria as biological control agents in aquaculture |
| Track 7-3: |
Ecological aquaculture |
| Track 7-4: |
Applications of probiotics in aquaculture |
| Track 8: Microbial Fermentation |
| Track 8-1: |
Microbial selection and processing criteria for production of probiotics |
| Track 8-2: |
Microbial metabolism and fermentation process |
| Track 8-3: |
Industrial enzymology and microbial screening |
| Track 8-4: |
Microbial biochemistry and biotechnology |
| Track 8-5: |
Nano-biotechnology for fermentation applications |
| Track 8-6: |
Biochemical engineering |
| Track 9: Food Technology and Dairy Technology |
| Track 9-1: |
Food science and technology |
| Track 9-2: |
Food engineering |
| Track 9-3: |
Dairy technology - probiotic products |
| Track 9-4: |
Pasteurization |
| Track 9-5: |
Single cell protein (SCP) |
| Track 10: Microbial Pathogenesis |
| Track 10-1: |
Immunology of infectious diseases |
| Track 10-2: |
Biological transformations |
| Track 10-3: |
Quorum sensing and quorum quenching |
| Track 10-4: |
Nosocomial pneumonia |
| Track 10-5: |
Antibiotic resistance |
| Track 11: Microbes as Probiotics |
| Track 11-1: |
Lactobacillus |
| Track 11-2: |
Bifidobacterium |
| Track 11-3: |
Streptococcus |
| Track 11-4: |
Escherichia coli |
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