Food is an integral part of all cultures and has been co evolving parallel to human civilisation. With rapid urbanisation and modernisation, some of the traditional foods have been either become extinct, marginalised or some others have been retaining their prominence in the society through adaptations. In the recent years, there has been increasing interest towards traditional foods throughout the world due to their importance in health, nutrition as well as their immense commercial potentials. In addition, there has also been an initiative to conserve the traditional foods before they become extinct.

The first International conference on Traditional Foods will be a point of convergence of the theory and the practice of the discipline of Food Science and Technology with an emphasis on ‘Traditional Foods’. The thrust area would be to augment every facet of Production, Processing and Professionalisation of Traditional Foods with a scientific temper, in such a way that a viable sustainable corridor for market is created. The Conference features specialised programs that hub the progressive role of emerging technologies in global food industry encompassing the sectors of health, nutrition, safety, quality and functionality of the products simultaneously addressing every associated dimensions of commercialisation when the product is marketed. Researchers, Academicians, Entrepreneurs from Food Industries, Owners of Small Scale Industries, Equipment Manufacturers and Progressive Farmers can look forward for a dynamic exchange of information pertaining to the recent trends of the researches, technology and market developments. Eminent scientists and leading experts have consented to enrich the intellectual exercise and enhance the understanding of the discipline as a whole.

Main thrust of this conference is to bring scientists and professionals working with or interested in traditional foods to come together and discuss the recent advancements in the field as well as to discuss how to harvest the full potentials of traditional foods in the changing world scenario.
Scientific developments and future potentials of Traditional Foods will be presented through various sessions with prime themes on:

Diversity of Traditional Foods
Nutraceutical and Functional Properties
Nutrigenomics, Proteomics and Metabolomics
Fermented Foods and Starter Culture
Modern Technologies
Food Safety and Quality Assurance
Future Potential and Commercialisation
Novel Concepts in Traditional foods
Genetically Modified Crops and Traditional Foods

The International Conference on Traditional Foods (ICTF-2010) will be held from December 1 to 3, 2010 in Puducherry, India. ICTF-2010 will bring together eminent researches all around the world to swap research upshots and address open issues in aspects of Traditional foods.