Sub Themes

1. 4.1

   Sub-theme 4.1: Alternative Proteins, Fermentation-Derived Foods & Novel Food Innovations

   • Precision fermentation for dairy, egg, and meat alternatives; single-cell proteins from agricultural residues
   • Biomass fermentation, microbial consortia, and scaling fermentation infrastructure
   • cultivated animal product and its plant-based substitutes
2. 4.2

   Sub-theme 4.2: Biofortification, Nutraceuticals & Nutrient-Enhanced Foods

   • Breeding crops for enhanced micronutrient content
   • Agronomic biofortification through nutrient, water, and soil management
   • Nutraceuticals, functional foods, and bioactive compounds from agricultural, livestock, and fishery sources
3. 4.3

   Sub-theme 4.3: Antimicrobial Resistance, Ecological Alternatives & One Health

   • probiotics, prebiotics, immune-stimulants, and phytogenic feed additives
   • One Health surveillance networks and zoonotic spillover prevention through ecological monitoring
4. 4.4

   Sub-theme 4.4: Circular Economy, Waste Valorization & Sustainable Resource Use

   • Converting crop residues, horticultural waste, livestock manure, and fish processing waste into high-value products
   • Biofuels, bioplastics, bio-char, bio-composites, and bio-fertilizers from agricultural residues
   • Fish processing waste for collagen, chitosan, fish oil, and bioactive peptides; shellfish waste for chitin/chitosan
5. 4.5

   Sub-theme 4.5: Phytonutrients, Algae, Aquatic Resources & Underutilized Crops

   • Harnessing spirulina, seaweed, duckweed, microalgae, and macroalgae for hyper-local protein
   • Natural food colorants, antioxidants, essential oils, and phytochemicals from plants-