An International Conference on ‘Food Properties for Food Quality and Safety’ was held at Sheraton Sharjah Beach Resort and Spa, UAE recently. Ms. Divya Puri, Assistant Professor, Department of Nutrition & Dietetics, Faculty of Applied Science (FAS), Manav Rachna International Institute of Research & Studies (MRIIRS) gave a presentation entitled ‘Curcumin: An Efficacious Functional Additive in Soybean Oil’ in the convention on behalf of MRIIRS. The cynosures of the conference were physicochemical, kinetic, sensory and health properties of foods. It envisaged towards producing superior foods through the smarter use of food properties, and transferring novel and innovative concepts such as nanotechnology, soft matter, biotechnology and artificial sense organs to the food industry.

It was a great conference with visionary speakers from over 17 countries propounding on various aspects related to the theme. There were poster presentations and oral sessions that were going simultaneously. The conference served as a platform to bring together forward-thinking professionals including scientists, policy makers and academicians to share, deliberate and discuss various strategies for advancing in superior foods through the smarter use of food properties.