Please download the full program

 

15.00 - 19.00 JAN 21, 2017 Sunday Onsite Registration and Conference Kit collection

DAY ONE (JAN 22, 2018) MONDAY

7.30-5.30 PM

Onsite Registration and Conference Kit collection

8.30-8.50 AM

Poster Session

08.50 - 09.00

09.00 - 09.05

 09.05 - 09.45

Welcome Address (Conference Chair)

Opening Speech 

Opening Keynote Speech 1 (Dr V. Prakash, President, Int. Soc. of Nutraceuticals and Nutritionals and Naturals 

09.45 - 10.25

Opening Keynote Speech 2 (Prof. Afaf Kamal-Eldin, United Arab Emirates University in Al-Ain, UAE)

10.25 - 10.30

10.30 - 10.40

Group Photo Session 

Tea/coffee Break (Poster Session )

10.40 - 12.00

Parallel Sessions 1

12.00 - 13.00

Parallel Sessions 2

13.00- 14.00

Lunch Break

14.00 - 15.30

Parallel Sessions 3

15.30 - 15.45

Tea/coffee Brea (Poster Session )

15.45 - 17.00

Parallel Sessions 4

18.30 - 22.00

Conference Dinner and Award Ceremony

 

 

DAY TWO (JAN 23, 2018) TUESDAY

08..00 - 17.00

Registration

08.00 - 09.20

Parallel Sessions 1 

09.20 - 10.00

2nd Day Keynote Speech 1 (Dr. Sangeeta Prakash, The University of Queensland )

10.00 – 10.40

2nd Day  Plenary/Keynote Speech 2 (Prof. Shafiur Rahman, Sultan Qaboos University)

10.40 - 10.45

10.45 - 11.00   

Group Photo Session

Tea/coffee Break

11:00 - 12.45

Parallel Sessions 2

12.45 – 14.00

Lunch Break

14.00-15.15

Parallel Sessions 3

15.15 - 15.30

Tea/Coffee Break

15.30 – 17.00

Parallel Sessions 4

17.00

Closing Remarks

DAY THREE 24th Jan , 2018 :   Sight Seeing and Tour (Tentative)

"Poster (Presentation Type)"  DAY ONE (Jan 22, 2018 ) Time: 8.30-17.00

ID

Title

Firstname

Lastname

Organization

21

Process Development and Physicochemical Characterization of Hydrothermally Treated ready to eat Komal Chawal

Elizabeth

Wahengbam

Tezpur University

24

Techno-functional and bioactive properties of camel milk protein hydrolysates

Sajid

Maqsood

UAE University, Al Ain

25

PHYSICAL AND MORPHOLOGICAL PROPERTIES OF IMITATED FRUIT PIECES: EFFECT OF SODIUM ALGINATE AND CALCIUM CHLORIDE LEVELS

Navjot

Kaur

Punjab Agricultural University

28

Comparative analysis of three date varieties for phytochemical properties

Sumaira

Khalid

PMAS Arid agriculture university

27

Emulsification and microencapsulation properties of starch – protein blends for stable PUFA rich edible oil.

Mousumi

Ghosh

Indian Institute of Technology, Kharagpur

36

Effect of Extrusion Process on System Parameters and Physico-Chemical Properties of Extruded Rice

Chandrakant Genu

Dalbhagat

IIT Kharagpur

38

Rheological, Cooking, and Sensory Properties of “Nutri Lentil”

JAYSHREE

MAJUMDAR

Indian Institute of Technology Kharagpur

39

Effect of microwave treatment on drying characteristic and physico-chemical properties of microencapsulated oil powder

Monalisha

Pattnaik

Indian Institute of Technology, kharagpur

43

Influence of variable cereal combinations on functionality and bioactivity of whole grain pasta

Savita

Sharma

 
44

Effect of Soaking on the Physical Properties of Different Pulses 

Sasmita  Pradhan  Indian Institute of Technology

45

Effect of Roasting on Physico-chemical and Functional Properties of Maize (Zea mays) and Bengal gram (Cicer arietinum) Flours

Anjali

Thakur

Indian Institute of Technology Kharagpur

49

Cross-allergy between four food legumes: peanut, soya, sesame and lens

Boutebba

Aissa

Badji Mokhtar University, Annaba,Algeria

55

Phytochemical and biological potential of Artocarpus: a review

Sabera

Rahman

East West University, Bangladesh

57

STUDY ON THE INFLUENCE OF FERMENTATION TEMPERATURE AND THE AMOUNT OF STARTER CULTURE ON YOGURT QUALITY

ADRIANA

DABIJA

Stefan cel Mare University of Suceava

58

Effect of different cooking methods on antioxidant activity of selected vegetables

Sabeera

Muzzaffar

University of Kashmir, India

74

Antioxidant and antimicrobial activity of polyhydroxyl naphthoquinone pigments from New Zealand kina (Evechinus chloroticus) shell

Aladin

Bekhit

University of Otago, New Zealand

75

Use of pomegranate peel extract incorporated zein film with improved properties for prolonged shelf life of fresh Himalayan cheese (Kalari/kradi)

Mehvesh

Mushtaq

University of Kashmir, India

89

Inactivation of Bacillus stearothermophilus by pulsed electric field method

Sitesh

Kumar

IIT Kharagpur

98

Compositional Analysis, Phytochemical Stability and Health Functionality of Wild Blueberry (Sideroxylon mascatense) at Different Drying and Storage Conditions

Shaimaa

Al-Hasani

Sultan Qaboos University

114

Effect of Origanum onites and Origanum vulgare Essential Oil on the Antioxidant Activity in Rainbow Trout (Oncorhynchus mykiss)

Öznur

Diler

Süleyman Demirel Üniversitesi

115

FATTY ACID COMPOSITION OF FISH OIL SUPPLEMENTS IN TURKEY

Şenay Burçin

Alkan

Necmettin Erbakan University

117

Antibacterial Activity of Origanum minutiflorum and Artemisia absinthium Essential Oil Against Fish Pathogens

Öznur

Görmez

Süleyman Demirel Üniversitesi

118

Development of functional cookies and biscuits by incorporation of freshly cultivated mushroom powder

Nazia

Nissar

Skaust agricultural University

123

Assessment of Genetic Divergence in Brinjal under temperate conditions

Azra

Lateef

SKUAST- K

124

NATURAL COLD PRESS OILS and HEALTH

Şenay Burçin

Alkan

University of Applied Sciences Osnabrueck

132 Microwave Permittivity as a Tool for Rapid Moisture Measurement on Wheat powder  Ludger  Figura University of Applied Sciences Osnabrueck

133

Optimization of centrifugal cryoconcentration with a filter by response surface methodology

Patricio

Orellana-Palma

Universidad del Bío-Bío

135

Effect of ferrous salts addition from gluconate and lactate forms on wheat flour dough rheological properties

Sorina

Ropciuc

Stefan cel Mare Univeristy

136 Utilization of NIR to determne texture as a quality index of fresh dates fruit during storage Abdullah  Alhamdan King Saud University

 

 

ORAL PRESENTATION SCHEDULE

DAY ONE MONDAY  22nd Jan. 2018, SESSION 1 ROOM 1  10.40 - 12.00 PM

 "Food Properties Predictions, Modeling and Control"

ID

Title

Firstname

Lastname

Organization

10.40-11.00 Feature Lecture: Understanding complex food emulsions  Prof. Ashok Patel     

62

Appraising the competence of Fourier transform infrared spectroscopy in tandem with multi-variant analysis to predict poultry meat spoilage

Amna

Sahar

University of Agriculture, Faisalabad Pakistan

31

A study of fractal dimension as a quality indicator of hairtail (Trichiurus Haumela) samples during frozen storage

Lanlan

Luan

Zhejiang University

79

1H NMR-Based Metabolomics and 13C Isotopic Ratio Evaluation to Differentiate Conventional and Organic Soy sauce

Ghulam Mustafa

Kamal

Government College University Faisalabad Pakistan

81

Exploring the effect of different vegetables on the physicochemical, microbial and sensorial properties of yogurt

Muhammad

Afzaal

Government College University Faisalabad, Pakistan

86

Effect of High pressure processing on polyphenoloxidase (PPO), peroxidase (POD) and aloin content in aloe vera (Aloe barbadensis Miller) juice

Nishant

Swami Hulle

Tezpur University

DAY ONE MONDAY  22nd Jan. 2018, SESSION 1  ROOM 2 10.40 -11.40

Food Structure and Sensory Properties"

ID

Title

Firstname

Lastname

Organization

3

Structural, gelatinisation and rheological profiles of tropical tuber starches.

Narayana

Moorthy

Central Tuber Crops Research Institute (Ex)

33

Effect of processing methods and roselle varieties on physico-chemical properties and sensory acceptability of Hibiscus sabdariffa (roselle) fruit drinks

Subuola

Fasoyiro

Institute of Agricultural Research and Training, Obafemi Awolowo University

59

The role of fat in lubrication and textural properties of reduced-fat cream cheese

Dian Widya

Ningtyas

The University of Queensland

121 Effect of Different Preservation Methods on Retardation of Enzymatic Browning in Khalas Dates Ahmed Al-Alawi SQU

 

DAY ONE MONDAY  22nd Jan. 2018, SESSION 2  ROOM 1  12.00 -13.00

 "Food Properties Predictions, Modeling and Control"

ID

Title

Firstname

Lastname

Organization

5

Sonication based rapid isolation, characterization and utilization of amaranth starch in development of edible films for dairy applications

Narender Kumar

Chandla

Guru Angad Dev Veterinary and Animal Sciences University

17

Effect of Storage on Cooking & Pasting Attributes of Methyl Cellulose Coated Iron Fortified Basmati Rice

Waqas

Ahmed

UNIVERSITY OF VETERINARY & ANIMAL SCIENCES, LAHORE

19

Improvement in desirable properties of micronutrient fortified re-fabricated rice by optimization of extrusion parameters

Baljit

Singh

Punjab Agricultural University

20

UTILIZING THE WHEAT STRAW AGAINST DIFFERENT MALADIES; A WASTE-BASED THERAPY OF 21ST CENTURY

TABUSSAM

TUFAIL

GCUF

64

Moisture sorption characteristics and total phenolic content of red rice based extrudate during storage

duyi

samyor

tezpur university

37

Characterization and Process Optimization for Production of Iron Fortified Rice (IFR) Using Twin Screw Extruder

Hari Niwas

Mishra

Indian Institute of Technology, Kharagpur

13 Characterization of wild bush (Plectranthus rugosus) honey produced in Kashmir valley based on physicochemical parameters, antioxidant properties and volatile compounds Vikas Nanda Sant Longowal Institute of engg and tech

 

 

DAY ONE MONDAY  22nd Jan. 2018, SESSION 2  ROOM 2  12.00 -13.00

 "Food Properties Predictions, Modeling and Control"

ID

Title

Firstname

Lastname

Organization

66

Effect Of Germination On The Nutritional And Functional Properties Of Germinated Amaranth Flour

Antima Gupta Punjab Agricultural University

87

In-situ Measurement of Food Properties Under High Pressure

Sudhir

Sastry

The Ohio State University

92

Effect of drying on functional and structural properties of resistant starch enriched green banana flour

Rawan

Khashawi

Kuwait Institute for Scientific Research

112

Modelling the effective thermal conductivity of cranberries (Vaccinium macrocarpon)

Magdalena

Zielinska

UWM

119

Antimicrobial active nano-composite films: IHCN starch (Aesculus indica Colebr.) and TiO2 nanoparticles

Umar

Zahoor

Amity University

126

Influence of Germination Condition on the Techno-functional Properties of Amaranth flour

Antima

Gupta

Punjab Agricultural University

130

Statistical Process Control and Quality Assurance of Solar Crystal Salt Industry in Sri Lanka: An Application of I-MR Charts as an Instrument

Hasini

Attanayake

Wayamba University of Sri Lanka

13.00- 14.00 LUNCH BREAK

DAY ONE MONDAY  22nd Jan. 2018, SESSION 3  ROOM 1   14.00 – 15.30

Food Structure and Sensory Properties"

 

ID

Title

Firstname

Lastname

Organization

103

Characteristics of Sugar Crystals in Date Fruit Syrup using XRD, NMR and Microscopy: Effects of Crystallization Temperature

Nasser

Al-Habsi

Sultan Qaboos University

46

The Effect of Spray Drying Conditions on Physico-Chemical Properties of Encapsulated Oil Blend Powder

Rakesh Kumar

Raigar

Indian Institute

127

Influence of variable cereal combinations on Functionality and bioactivity of whole grain pasta

Antima

Gupta

Punjab Agricultural University

128

Viscosity, microstructure and sensory characteristics of pizza cheese: Influenced by Mozzarella and Cheddar cheese blending

Aysha

Sameen

National Institute of Food Science & Technology University of Agriculture Faisalabad

12

Novel processing of soybean to produce milk

SIMRAN

BEDI

Thapar university, Patiala , Punjab. INDIA

134

Quality, Functionality and Sensory Acceptability of Buffalo Milk Cheddar Cheese as Influenced by Green Tea Polyphenols

Mian Anjum

Murtaza

University of Sargodha, Pakistan

DAY ONE MONDAY  22nd Jan. 2018, SESSION 3  ROOM 2 14.00 – 15.30

 "Health and Wellness"

ID

Title

Firstname

Lastname

Organization

6

Probiotics microencapsulated by spray drying with RS3: Survival under simulated gastrointestinal conditions, adverse heat treatments and storage

Bilal

Ashwar

University of Kashmir, India

7

In vitro release of caffeine loaded in polysaccharide based delivery systems

Adil

Gani

University of Kashmir, India

8

Encapsulation of probiotics in β-glucan matrix- an enteric delivery vehicle

Asima

Shah

University of Kashmir, India

22

Micro-encapsulation of saffron anthocyanins: Microcapsule characterization, release behavior and antioxidant potential in GI tract conditions

Mudasir

Ahmad

University of Kashmir, India

34

Food Hygiene Knowledge and Practices among Food Handlers at Selected Restaurants in Muscat Governorate

Maryam

AL-Ghazali

SQU

65

Standardization of protocol for production of Germinated Brown Rice (GBR) as functional dietary staple.

Vijayalaxmi

Kamaraddi

University of Agricultural Sciences, Bangaluru

67

Textural and Rheological Characteristics of Food Influencing Nutrient availability During Digestion

Gopirajah

Rajamanickam

Cornell University

 

15.30-15.45 Tea/Coffee Break

DAY ONE MONDAY  22nd Jan. 2018, SESSION 4  ROOM 1 15.45 - 17.00

"Thermal Properties" and  "Morphological Properties"

ID

Title

Firstname

Lastname

Organization

2

The influence of porosity on thermal diffusivity of foods

James

Carson

University of Waikato

9

Improved Prediction of thermal conductivity of frozen foods

James

Carson

University of Waikato

30

State Diagram of Date-Fruit Syrup: Freezing Curve, Glass Transition, Crystal-Melting and Maximal-Freeze-Concentration Condition

Kutaila

AL-Farsi

Sultan Qaboos University

68

Effects of gums on microstructure and starch digestibility of dried-natural fermented rice noodles

Khongsak

Srikaeo

Pibulsongkram Rajabhat University

80

EFFECT OF DIFFERENT THERMAL TECHNIQUES ON HYDROGEN CYANIDE CONTENTS IN LINUM USITATISSIMUM

Bushra

Niaz

Government College University Faisalabad-Pakistan

100

Temperature Dependent Rheological Properties of Indian Cow Milk (Desi) Ghee

J.K.

SAHU

Indian Institute of Technology Delhi

DAY ONE MONDAY  22nd Jan. 2018, SESSION 4  ROOM 2 15.45 - 17.00

"Mass-volume-area related Properties" & Mechanical Properties"

ID

Title

Firstname

Lastname

Organization

14 Accelerated storage studies of freeze dried sprouted onion powder packaged in different packaging materials Ishrat  Majid  

15

Studies on Physical Properties and Proximate Composition of Bee Pollen from Indian origin

mamta

thakur

Sant Longowal Institute of Food Engineering and Technology (SLIET), Longowal (Punjab)

99

Changes in engineering properties of shallot onion during curing by different methods

Sinija

V R

INDIAN INSTITUTE OF FOOD PROCESSING TECHNOLOGY

95

Tailoring properties of compression molded polylactide films by nanoparticles and cinnamon essential oil incorporation and its potential application in chicken meat packaging

Yasir

Arfat

Kuwait Institute for Scientific Research

101

Determination of mechanical properties of potato and sweet potato by using Fourier transform infrared (FT-IR) microspectroscopy

Wenhao

Su


 

 

 

18.30-22.00 AWARD DINER

DAY TWO TUESDAY  23rd Jan. 2018, SESSION1  ROOM 1 8.00- 9.20

"Health and Wellness" and  "Medicinal Properties"

  131        Feature Lecture: Development of food products with health and functional benefits by Dr .Jasim Ahmed, Kuwait Institute for Scientific Research 8.00-8.20

ID

Title

Firstname

Lastname

Organization

107

Arsenic – A hidden hazard in ‘Brown Rice marketed as Health Food’

HEMA

SINGH

LADY IRWIN COLLEGE

109

Use of Lactic acid bacteria as protective and probiotic cultures for fresh meat emulsions and their products

Sajad

Ahmad

Department of food science & technology, university of kashmir

131

Development of food products with health and functional benefits

Jasim

Ahmed

Kuwait Institute for Scientific Research

4

Biochemical and Health Properties of Omani Propolis in relation to Colon Cancer Prevention

Mostafa

Waly

Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman

10

Identification and quantification of phenolic compounds from bran extracts of traditional rice (Oryza sativa L.) cultivars by LC-MS and study of their in-vitro anti-oxidative properties

Farhan

Bhat

University

108

Destruction kinetics of Saccharomyces cerevisiae during microwave irradiation of pomegranate juice

Sinija

V R

INDIAN INSTITUTE OF FOOD PROCESSING TECHNOLOGY

 

 

 

DAY TWO TUESDAY  23rd Jan. 2018, SESSION1  ROOM 2 8.00- 9.20

"Rheological Properties"

ID

Title

Firstname

Lastname

Organization

23

Properties of bread as affected by surface active agents

Asif

Ahmad

PMAS-Arid Agriculture University Rawalpindi

40

Studies regarding the fortification of white wheat flour dough with calcium ions on dough rheological properties

Georgiana Gabriela

Codina

Stefan cel Mare University

78

Influence of cranberries powder addition on yogurt properties

MIRCEA ADRIAN

OROIAN

Stefan cel Mare University of Suceava

88

Rheology of freeze-dried and spray-dried sweetened yoghurt

Dibyakanta

Seth

Tezpur University, Tezpur

93

Effect of high pressure treatment on physicochemical, functional, and rheological properties of kidney bean protein isolate

Noor

Al-Ruwaih

Kuwait Institute for Scientific Research

94

Effect of high-pressure treatment on structure and rheology of gelatin extracted from Hamur fish (Epinephelus diacanthus) skin

Mohammed

Ejaz

Kuwait Institute for Scientific Research

96

Functional, rheological and structural properties of kidney bean starch dispersions as influenced by high pressure treatment

Linu

Thomas

Kuwait Institute for Scientific Research

 

DAY TWO TUESDAY  23rd Jan. 2018, SESSION2  ROOM 1 11.00- 12.45

 "Nutritional Properties"

ID

Title

Firstname

Lastname

Organization

16

BIOCHEMICAL CHARACTERIZATION OF WHEAT STRAW WITH SPECIAL REFERENCE TO BIOACTIVE PROFILE

Farhan

Saeed

Government College University Faisalabad-Pakistann

18

Relationships between polishing degree of brown rice grain and in vitro starch digestibility of its cooked material

Yukiharu

Ogawa

Chiba University

26

Nutritional Properties of Rabbit Meat Produced Through Dietary Supplementation of Oat in Feed

Muhammad Issa

Khan

National Institute of Food Science & Technology University of Agriculture Faisalabad

47

Flax-Chapattis: A Potential Source of Antioxidants and n-3 Polyunsaturated Fatty Acids

Imran

Pasha

Food Science, University of Agriculture, Faisalabad- Pakistan

110

Preservation and quality improvement of low fat meat emulsions during refrigerated storage by use of xanthan gum

Sajad

Ahmad

Department of food science & technology, university of kashmir

111

Preservation and quality improvement of low fat meat emulsions during refrigerated storage by use of xanthan gum

rehana

akhter

 

116

Comparison of lipid, fatty acid, fillet yield and sensory properties of aqua-cultured sea bass farmed in Eastern Mediterranean and Aegean Sea

Abdullah

ÖKSÜZ

Necmettin Erbakan University

122

Characterization of Germinated Brown Rice (GBR) as Functional dietary staple for ensuring Food, Nutrition and Health security

Vijayalaxmi

Kamaraddi

University of Agricultural Sciences, Bangaluru

 

 

 

DAY TWO TUESDAY  23rd Jan. 2018, SESSION2  ROOM 2  11.00- 12.45

"Nutritional Properties"

54

Effect of processing on nutritional composition and antioxidant activity of organic and conventionally grown tomato

Jamuna

Prakash

Department of Food Science and Nutrition, University of Mysore.

56 Physicochemical Properties and Chemical Constituents Characterization of Fresh and Cured Betel Leaf (Piper betle L.) Essential Oil Using GC-MS Analysis  Mitali  Madhumita IIT Kharagpur

61

Evaluation of proximate, essential oil and amino acid of African mango (Irvingia wombolu) pulp and peel

Abosede

Oduntan

National Horticultural Research Institute

73

Structural, thermal, antioxidant, antiproliferative, immunommodulatory, antimicrobial and functional properties of wild mushroom β-glucan extracted as affected by γ-irradiation treatment

Asma

Khan

University of Kashmir

83

Biochemical Profiling of Pakistani Sorghum and Millet Varieties with Special Reference to Anthocyanins and Condensed Tannins Content

Farah

Ahmad

NIFSAT, 

97

Sheep milk compared to cow milk consumption enhances physical bone properties in a rat model

Aladin

Bekhit

 

77 Impact of combined pre-drying and microwave-assisted vacuum frying to the oil uptake and quality analysis of fried banana chips Prakash Kumar Nayak CENTRAL INSTITUTE OF TECHNOLOGY, ASSAM
53 Influence of different processing variables on nutritional and antioxidant properties of tomato enriched finger millet vermicelli Jamuna  Prakash Department of Food Science and Nutrition, University of Mysore.

 

DAY TWO TUESDAY  23rd Jan. 2018, SESSION3 ROOM 1  14.00-15.15

 "Physico-Chemical Constants"

ID

Title

Firstname

Lastname

Organization

14

Accelerated storage studies of freeze dried sprouted onion powder packaged in different packaging materials

Ishrat

Majid

SLIET

29

Stability of Vitamin C in Broccoli during Storage as a Function of Temperature (5-120 C)

Sithara

Suresh

Sultan Qaboos University

52

Effect of disaccharides and hydrocolloids on linalool and eugenol retention during storage

Mirela

Kopjar

Faculty of Food Technology

70

Rice starch citrates and lactates: A comparative study on cold water and hot water soluble starches

Natasha

Butt

University Of Karachi

84

Effect of Tannase (Aspergillus ficcum) on Physicochemical properties of clarified Jamun juice

Rama chandra

Pradhan

National Institute of Technology (NIT), Rourkela, Odisha, India

 

DAY TWO TUESDAY  23rd Jan. 2018, SESSION3 ROOM 2  14.00-15.15

"Quality Kinetics"

ID

Title

Firstname

Lastname

Organization

48

Kinetic modeling of Colour and Textural Properties of Stored Rohu (Labeo rohita) Fish

Pramod K

Prabhakar

National Institute of Food Technology Entrepreneurship and Management (NIFTEM)

76

Effect of microwave pre-treatments on the color kinetics of dehydrated radish leaves (Raphanus sativus)

RADHA KRISHNAN

KESAVAN

CIT KOKRAJHAR

104

Curcumin: An Efficacious Functional Additive in Soybean Oil

Divya

Puri

Manav Rachna International University

120

K value: As a quality determination index for fresh fish

Abdullah

ÖKSÜZ

Necmettin Erbakan University

125

Effects of Modified Atmosphere Packaging (MAP) on The Quality of Rainbow Trout

Abdullah

DİLER


Suleyman Demirel University

 

 

 

 

Oral Presentation

Equipment Provided by the Conference Organizer:

  • Laptop Computer (MS Windows Operating System with MS PowerPoint & Adobe Acrobat Reader )
  • Digital Projectors & Screen

Materials Provided by the Presenters:

Power Point or PDF files

Duration of each Presentation (Tentatively):

  • Regular Oral Session: 12-15 Minutes of Presentation including 2 Minutes of Q&A
  • Please check the session schedule on the web to see which day and time you are presenting.
  • Please arrive at the designed room location 10 minutes before the session begins and report to the session chair.