1. National Seminar
on
9-12 March, 2016
Seafood Safety, Trade
&
Management
Organized by
SCHOOL OF INDUSTRIAL FISHERIES
Cochin University of Science & Technology
&
University Grants Commission
Office Bearers (Organizing Committee)
Chairman : Prof. Dr. A. Ramachandran, SIF, CUSAT.
Co-Chair : Prof. Dr. K.T. Thomson, SIF, CUSAT.
: Prof.Dr.SaleenaMathew, SIF,CUSAT.
GeneralConvenor : Dr.Shibu. A.V.,Asst.Prof., SIF,CUSAT.
Treasurer : Dr.M.Harikrishnan,Assoc.Prof. SIF,CUSAT.
Convenors : Dr.JohnMohan,Asst.Prof., SIF,CUSAT.
: Dr. Mini Sekharan, Asst. Prof., SIF, CUSAT.
: Dr. S. Sabu, Asst. Prof., SIF, CUSAT.
Important Dates
st
Early Bird Registration : 31 January 2016
st
Submission of Abstract : 31 January 2016
th
Late Bird Registration : 15 February 2016
th
Submission of Full Paper : 15 February 2016
th th
Date of National Seminar : 9 to 12 March 2016
Registration fee:
Indian Participant – Rs. 2000/- ; Student Participants: Rs. 1000/-
and International participants – US D 250/-
MajorThemes
t Countrystatusindevelopingfoodsafetystandards
t Emerging challengesinfoodsafety
t Healthbenefitsfromfoodsafetyregulations
t Formulationofregulatorypractices
t Benefitsoffoodsafetystandards
t Tradebenefitsofpoliciesandregulations
t Participatoryapproachinimplementing foodsafety
t
The abstracts shall be prepared in the format of Elsevier
journals.
Registration can be done by sending the duly filled registration form
attached herewith to the following address along with the
registrationfee.
Prof. Dr. A. Ramachandran, Chairman
(National Seminar on Seafood Safety, Trade & Management)
School of Industrial Fisheries, CUSAT, Fine Arts Avenue,
Cochin- 682 016, India. Mobile: +919447062400 ; Off: 04842354711
E-mail: cusatifsst@gmail.com
www.cusat.ac.in
For further details contact
Chief Patron:
Hon'ble Chief Minister of Kerala
Patrons:
Hon'ble Minister for Fisheries, Excise & Ports,
Government of Kerala
Hon'ble Minister for Education,Government of Kerala
Hon'ble Minister for Health, Family Welfare and Devaswom
Government of Kerala
Hon'ble Vice Chancellor, CUSAT
Sri. Oommen Chandy
Sri. K. Babu
Sri. P.K. Abdu Rabb
Sri. V.S Sivakumar
Dr. J. Letha
Thrust Areas
AccommodationandHotel Reservation:
On request, we will arrange hotel accommodation in standard or star
hotels with tariffs ranging from US D 20 to 100 ( Rs. 1200 to 6300).
Delegates who wish to avail the facility may send the duly filled in Hotel
th
reservation form with actual amount in advance before 15 February
2016 to the Convenor (E-mail: sabuif@gmail.com ;
Mobile:+919847233764)
Dr. W.S. Lakra
Vice Chancellor & Director,CIFE
(Deemed University), Mumbai
Smt. Mini Antony, IAS
Director of Fisheries, Kerala
Dr. C.N. Ravisankar
Director, CIFT, Cochin
Dr. A. Gopalakrishnan
Director, CMFRI
National Advisory Committee
Sri. N. Ramesh, ITS
Director, MPEDA
Dr. S. Girija
Director, NIFPHATT
Sri. R.C. Sinha
Director, CIFNET
Sri. Anwar Hashim
Managing Director,
Abad Fisheries Pvt. Ltd.
Members,OrganizingCommittee
Dr. T.V. Sankar, CIFT; Smt. Asha, C.P., MPEDA; Sri. Shaji, S.S.,
Smt. Saira Banu,Dept.Fisheries Kerala; Sri. Edwin Joseph, IFAA;
Dr. K. Ashok Kumar, CIFT; Sri. Jayapalan G.,EIA; Sri. Cherian Kurian,
I n d u s t r y ; S r i . T . N . V e n u g o p a l , I n d u s t r y ;
Prof. Dr. S. Harikumar, CUSAT; Dr. Sanjeev, S., CIFT (Retd.);
Dr. GipsonEdapazham,SIF.
MPEDA;
Thethrustareasareidentifiedas
(1) SeafoodSafety
(a) Hazards – Physical, Chemical and Microbiological.
(b) SafeseafoodHandling,PreservationandPackaging.
(c) Policies and practices in fish production and processing
systems
(d) Safetyissuesinaquacultureproduction
(e) Qualitystandardsinmajormarkets–harmonisation.
(2) Traceability
(a) Policiesandpracticesinfoodtraceability.
(b) Emerging issuesintraceability.
(3) TradeandManagement
(a) Policies,regulationsandpracticesindomestictrade.
(b) Policies,regulationsandpracticesininternationaltrade.
(c) Policies, regulations and practices in import of seafood
products

2. Food security is generally defined as a condition related to
supply of food and individuals' access to Food production
and supply and different dimensions to food security.
Supplying enough food to the population is a necessary
condition for ensuring adequate access for individuals. In
most countries, high food availability is associated with
relatively low prevalence of undernourishment. However,
outcome indicators show that high food availability does not
alwaysguaranteehighfoodsecurity.
Today, the need for safe food is a major concern for man in
modern living. Food safety management gains importance
globally with such recurring incidents. It could be possible
that recurrence of threatening incidents can be effectively
prevented through professional safety management
practices from 'harvesting to table' to which global
community have focused their attention these days.
However, new emerging food borne threats make people
suffer, often cause high end mortalities. Therefore, food
safety issues have high priorities and significance today
when compared with situations decades ago. Inappropriate
food safety measures can affect the nutritional value of
seafood. If not properly produced, transported, stored or
prepared, seafood are prone to spoilage. Environmental
factors, such as pollution and poor ecosystem health may
also affect the nutritional value of seafood, particularly
through contamination. Awareness on Food safety
regulations, environmental laws, and effective quality
control can play an important role in minimizing the risks
associatedwiththeconsumptionofunsafeseafood.
Food safety management includes all efforts of ensuring safety
standards right from primary food production in entire food
chain to end users. It includes integration of knowledge, skills,
attitudes and mind sets of various stake holders. The
management strategies like early warning of food borne illness,
expanded research, risk assessment, food inspection
protocols, and training and education campaigns help to
achieve well acclaimed objectives of food safety management
practices. Introduction of comprehensive preventive
management strategies at different levels of food chain like
HACCPalsoensuresfoodsafetymeasures.
Fisheries sector contributes 1.4% of total Gross Domestic
Product of India. In spite of the growth in this sector, there is a
huge loss in the supply chain in seafood industry including fish
processing industry due to improper handling, processing,
transportation and quality assurance. Trained man power in this
sector would considerably able to reduce this loss. Realizing the
importance of trained manpower in sea food safety, School of
Industrial Fisheries started a new post graduate course in
Seafood Safety and Trade (2012). The School of Industrial
Fisheries was established in 1976 as the Department of
Industrial Fisheries under Cochin University for post graduate
teaching (M.Sc. Industrial Fisheries) and research on all aspects
of Fisheries Science and Technology. For the past 39 years, the
school has been engaged in manpower developing in various
facetsoffisheriessector.
In the above context, the School is organizing a national
seminar on seafood safety, trade and management to provide a
platform for different stake holders to discuss and debate upon
theaboveissuesintrulyconsultativeandparticipatorymode.
Presentationofpapers
Renowned speakers will be presenting lead papers in
different thrust areas. Participants who wish to
contribute papers may submit abstracts for oral and
poster presentations. The acceptance of papers for oral
presentation will be based on the relevance and
usefulness of the papers in fulfilling the objectives of
theseminar.
National Seminar on
Seafood Safety, Trade & Management
School of Industrial Fisheries, CUSAT, Fine Arts Avenue,
Cochin- 682 016, India.
E-mail: cusatifsst@gmail.com
Mobile: General Convenor: +91 8129511388
www.cusat.ac.in
Iamattending /presentingscientificpaper
intheNationalseminaronSeafoodSafety,Trade
& Managementasadelegate.Ihaveencloseda
DD/Cheque(InfavouroftheTreasurer,National
Seminar on Seafood Safety, Trade and Management
Payable at Cochin) for Rs .................................................
DetailsofDD/Cheque ......................................................
Titleofmypaperis............................................................
........................................................................................
Mypreferenceisvegetarian/non-vegetarianfood
Name: .....................................................................
Address: .................................................................
................................................................................
Telephone ................................................................
Mobile No. ..............................................................
Email ID ..................................................................
Date: Signature