Pigmented Grains

Arashdeep Singh, PhD Food Technology, working as Extension Specialist (Food Technology) in Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India. He has attended workshop on Extrusion Processing at Kansas State University, USA. He has participated in various National and International conferences and received best poster awards. He also participated in AACCI Annual Meeting 2017 and received Nutrition Division Best Student Research Award for the research paper presented. He also received Baba Ganga Singh Memerial Innovative Research Award for the year 2017, by Punjab Agricultural University, Ludhiana, India. He published 30 research and review papers in various national and international journals and contributed about 10 book chapters toward National and International Books. Currently, he is working on the bioactive potential and functionality enhancement of food grains through various novel bio-processing techniques and development of functional food products thereof. Savita Sharma works as Senior Dough Rheologist in Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India. Dr. Sharma has published more than 100 research papers in reputed and high-impact journals. She has been actively involved in research various innovative projects. Her main fields of study are Functionality enhancement of pasta, Processing and Utilization of cereal barns, non-conventional legumes and novel grains. Dr Basharat Nabi Dar is a graduate in Agricultural Sciences and did his MS and PhD in Food Technology. He started his professional career in 2012 as Assistant Professor of Food Technology at IUST, Kashmir, India. He has been a Visiting Scientist at the Institute of Food Science, Cornell University, USA under the CV Raman Fellowship of the University Grants Commission, India.  He is the recipient of the UGC research Award 2014-16 in the field of Agricultural sciences. He is on the expert panel of the Joint FAO/WHO Expert meeting on the prevention and control of microbiological hazards in fresh fruits and vegetables (JEMRA). Recognition of his contributions has provided ample opportunities to collaborate, present talks, interact with professionals and has an active presence in public policy discourse through his position as a technical expert to WHO/FAO, & the GOI. Fatma Boukid is currently a senior project manager and food scientist at Clonbio engineering group Ltd. Previously, she was a researcher and manager of "ProFuture" project at the Institute of Agrifood Research and Technology IRTA-Monells (Spain). She holds PhD, M.Sc. and engineering degrees in food science and technologies. She has more than 70 publications among them 63 peer-reviewed papers in international journals, 5 book chapters and has more than 10 communications in national and international congresses. She also edited a book titled "Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine". She is involved with Cereals & Grains Association since 2016 having different roles (student representative of Cereals & Europe, vice chair of pulses division and communication officer of pulses division).

• 1. Diversity of Pigmented grains and Current scenario2. Breeding Approaches and Techniques for producing pigmented grains3. Pigmented Wheat: Functionality beyond basic Nutrition4. Nutritional quality and Phyto-chemistry of Pigmented Rice/paddy5. Phytochemicals in Pigmented Maize and their health promising prospects6. Potential benefits of Pigmented Barley in human health7. Nutritional characteristics and phenolic compounds in Pigmented Oats and Rye8. Phyto-Nutritional components and health promoting aspects of Pigmented Sorghum9. Nutraceutical compounds and Potential human health benefits of Pigmented Millets10. Antioxidant components and health benefits of Pigmented pseudo cereals (Amaranth, quinoa and buckwheat)11. Processing of pigmented grains and effect on their functionality12. Utilization of pigmented grains and their by-products in a variety of products13. Advances in Pigment extraction from different parts and their stability