Scientific Program

Abstract:

Food refers to consuming various substances, such as carbohydrates, water, lipids, and proteins, necessary for sustenance and sustaining life. The supply chain often manages perishable commodities that have the potential to damage consumers if mishandled, and food items are regularly subject to adulteration. The problem of economic adulteration has long plagued the food business. Throughout history, individuals have expressed concern regarding food fraud due to its detrimental effects on product quality and adverse influence on health. Food fraudsters adulterate it with hazardous, inefficacious, and superfluous substances to diminish the quality of the food. The problems associated with adulteration make the food products we depend on for daily sustenance dangerous and unhygienic due to insufficient processing. Food fraud can result in severe, unforeseen repercussions for human well-being. We may guarantee a robust and hazard-free future for subsequent generations through active engagement in these advancements.

Audience Take Away:

• Food adulterations
• Self-analysation
• Health Concepts

Biography:

Dr. Rajabhuvaneswari Ariyamuthu is currently employed as a Professor in the Department of Chemistry at BIHER in Chennai. Her teaching experience amounts to a total of 15 years. In 1998, she completed her studies at Madurai Kamaraj University, where she was recognized as the top-performing student. In 2000, she earned her postgraduate degree in general chemistry from Madurai Kamaraj University. Later, in 2007, she acquired her Ph.D. from the Department of Chemistry at Anna University in Chennai. She has 12 highly regarded international journal papers, three books, and ten book chapters to her name. She has delivered numerous presentations at both national and international conventions. She holds lifetime memberships in the Polymer Society of India and the Chemical Research Society of India. She is a prospective reviewer for numerous prestigious international journals.