https://foodnutrition.foodtechconferences.com/ - Food & Nutrition 2022

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Food & Nutrition 2022

About Conference

Food & Nutrition Conference warmly welcomes all the organizing committee members, editorial board members of conference series LLC Ltd, as well as speakers, delegates, moderators, enthusiastic researchers, prominent scientists, students, exhibitors, and Young Student Community from all around the sphere to join the 30^th International Conference on Food and Nutrition organized by Conference Series LLC Ltd scheduled in Milan, Italy on May 23 – 24, 2022. Researchers and students who come here and give their sumptuous time from different parts of the globe have made the conference one of the most effective and prolific events in 2022. This conference was noticeable with the presence of prominent scientists, talented young researchers, students and business delegates motivating the two days event into the path of success with the provoking Keynote thoughts and Plenary presentations highlighting the theme “Food Nutrition And their Impact on Human Health”.

The key importance of Food & Nutrition 2022 is to explore their ideas and converse their research, critical analyses and about the latest research and their novelties in the domain of Nutritional science, Immunology & Food Allergies, Food Toxicology, Food Engineering & Technology, Human Nutrition, Food additives members with their pivotal presentations, Oral talks, Poster presentations , and Exhibitions.

This conference is a worldwide stages for scholars, professors, deans, academic researchers, Industrialists, Nutritionist, Dieticians, Doctors, Young Scientists, Students, Delegates, and other Health professionals in nutritionist as well as talented gatherings from universities and research labs of students who give an ultimate space to share the latest progressions in the race track of food science, nutrition and health to participate at Food & Nutrition Conference.

Objective

Creating the specialized network.
Scientific and marketing
Sharing the knowledge about Boosting the immune system with nutrition
Supplement core reading by engaging in a clinical discussion.
To discuss the role of Nutrition in supporting the immune system relative to Covid 19 and other lifestyle disorders.
Management of Obesity and Healthy Lifestyle.
Networking Opportunities.
Career Development Path for Participants tact
Boosting scientific research with other scientific professionals in the country and throughout the world.
Establish a network between the university and other related industries.
Summarize the studies of Food and Nutrition Science
Discoursing the latest findings and accomplishments in Food Science & Technology and Nutrition Science.

Target Audience

Food technologist
Microbiologist
Food safety officers
Nutritionists
Public Health professionals
Dietician
Quality control officers
Quality assurance officers
Scientists
Product recall development specialist
Researcher
Biotechnologist

Sessions / Tracks

Track 1: Food Industry

The food industry is a complex, worldwide group of diverse businesses that supplies most of the food consumed by the world's population. The food Industry incorporates. Food technology is a sub-discipline of food science that deals with the production, Preservation & processes that make foods.

Biotechnology is any technique that utilizes living organisms to make products, to improve plants or animals, or to develop microbes for specific uses.

Wholesale and food distribution
Foodservice
Food Technology

Related Conferences: 4th Global Summit on Food Science, Nutrition and Technology, June 09-10, 2022 Singapore City, Singapore | 9th International Conference on Food Pathogens and Food Safety, June 13-14, 2022 Vancouver, Canada | 5th International Conference on Agriculture, Food and Aqua, July 25-26, 2022 London, UK | 34rd International Conference on Food Science and Technology, July 27-28, 2022 Rome, Italy | 3rd World Congress on Food Science and Biotechnology, August 01-02, 2022 Zurich, Switzerland.

Track 2: Food Science and Nutrients

Food Science blends food microbiology, chemistry, physics, engineering, and nutrition, therefore, the application of data so gained to the event of food product and processes, the preservation and storage of foods, and therefore the assurance of food safety and quality. It is a basic process of how heat, water, acid, and base change our foods.

Macronutrient
Micronutrients

Track 3: Prebiotic Nutrients

Prebiotics are a group of nutrients that are degraded by gut microbiota. Their relationship with human overall health has been an area of increasing interest in recent years. They can feed the intestinal microbiota, and their degradation products are short-chain fatty acids that are released into blood circulation, consequently, affecting not only the gastrointestinal tracts but also other distant organs. Fructo-oligosaccharides and galactooligosaccharides are the two important groups of prebiotics with beneficial effects on human health.

Fructans
galacto-oligosaccharides.
Starch and Glucose-Derived Oligosaccharides.
Other Oligosaccharides.
Non-Carbohydrate Oligosaccharides.

Track 4: Probiotics Nutrients

Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut flora. Probiotics are considered generally safe to consume but may cause bacteria-host interactions and unwanted side effects in rare cases. There is little evidence that probiotics bring the health benefits claimed for them. There are many types of probiotics.

Lactobacilli
Bifidobacteria
Saccharomyces boulardii

Track 5: Food Engineering

Food engineering is a multidisciplinary field that combines microbiology, applied physical sciences, chemistry, and engineering for food and related industries. Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging, and distribution of food products.

Agricultural Engineering Chemical Engineering
Sanitation Technologies
Modern Packing
Food Product Shelf Life

Track 6: Food Chemistry

Food chemistry deals with the study of chemical processes and interactions of all biological and non-biological components of food & nourishment. The biological component incorporates milk, meat, poultry, lettuce, beer etc. It is also similar to biochemistry for its main components such as protein, carbohydrates, lipids & also includes areas such as minerals, water, vitamins, enzymes, food additives

Food physical chemistry
Food & Flavour Chemistry
Flavors and sensorial perception of foods

Track 7: Food Toxicology

Food toxicology is the study of the nature, properties, effects and detection of poisonous or toxic substances in food. Radioactive particles, heavy metal elements, or the packing substances used in food processing are examples of such substances.

Food Safety and Hygiene
Food-borne Disease
Food irradiation
Categories of Food toxicity
Food Science & Cardiac Care

Track 8: Food Microbiology

Food microbiology is a branch of Food Science to study of the pathogens that inhibit, contaminating food and microorganisms that may cause disease especially if food is inappropriately cooked or stored, those used to produce fermented beverages & foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as producing probiotics.

Fermentation is one of the techniques to preserve food and enhance its quality. Fermented food product is less affable to other harmful microorganisms, including spoilage-causing microorganisms & pathogens thus extending the food's shelf-life.

Food Safety and Hygiene
Food-borne Diseases
Food irradiation
Categories of Food toxicity

Track 9: Importance of Food Nutrition

The risk factors for fatal diseases, like type 2 diabetes and hypertension, are increasingly seen in younger ages, often a result of unhealthy eating habits and increased weight gain. Dietary habits built up in childhood regularly convey into adulthood, so teaching children how to eat healthy at a young age will help them stay healthy throughout their life.

Nutritional Deficiencies
Weight gain
High blood pressure

Track 10: Food Supplements

Dietary supplements may also contain substances that have not been confirmed as being essential to life, but are marketed as having a beneficial biological effect, such as plant pigments or polyphenols. Animals may also be a supply of supplement ingredients, as for example collagen from chickens or fish. These are also sold individually and in combination and may be combined with nutrient ingredients. In the United States and North American Nation, dietary supplements are considered a subset of foods, and are regulated accordingly. Other aspects dealt in this track include:

Adulterants in Food
Herbal Supplements
Regulatory Compliance
Adverse effects

Track 11: Management of Food Waste

Recycling of food and organic waste is an innovative idea that can produce both economic and environmental savings. This naturally productive, budget-friendly, environmental friendly disposal from food waste management can benefit your company, your community and the environment.

Acceptable items for Organic & Food Waste Recycling can include

Fruits and vegetables
Meat, poultry, seafood
Bakery items and ingredients
Plants, cut flowers, potting soil
Coffee grounds, filters, tea bags
Paper products (napkins, paper towels)

Track 12: Food Poisoning

Food poisoning, also called foodborne illness, is illness caused by eating contaminated food. Infectious organisms including bacteria, viruses and parasites or their toxins are the most common causes of food poisoning. Infectious organisms or their toxins can contaminate food at any point of processing or production. Contamination can also occur at home if food is incorrectly handled or cooked.

Contaminants
Tests to diagnose food poisoning

Track 13: Malnutrition Diseases

Malnutrition is a condition that results from eating a diet in which nutrients are either not enough or are too much such that the diet causes health problems. It may involve calories, protein, carbohydrates, vitamins or minerals. Not enough nutrients is called under nutrition or undernourishment while too much is called over nutrition.

Malnutrition and treatment
Under nutrition
Over nutrition.

Track 14: Food Safety Laws and Regulations

Generally “food law” is used to apply to legislation which regulates the production, trade and handling of food and hence covers the regulation of food control, food safety and relevant aspects of nourishment exchange. Least quality prerequisites are incorporated into the nourishment law to guarantee the sustenance delivered are unadulterated and are not subjected to any false practices expected to cheat the customer.

Food and Drug Administration Act and Laws
Good Manufacturing Practices
Food inspection
Risk analysis
Good hygiene practices and HACCP

Track 15: Food Quality

Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors of food characteristics (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).

Food Contaminants
Good Food Safety Practices
Food Quality Control in Food Industry

Track 16: Food Preservation

Food preservation includes processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. Maintaining or creating nutritional value, texture and flavour is very important facet of food preservation

Many processes designed to preserve food involve more than one food preservation method like:
Traditional techniques
Pasteurization
Fermentation

Track 17: Food Safety and Management

Food safety refers to controlling the presence of those hazards whether chronic or acute, that may make food harmful to the health of the consumer. Food safety is about producing, handling, storing and preparing food in such a way as to preclude infection and contamination in the food production chain, and to help ensure that food quality and goodness are sustained to stimulate good health.

Food additives
Novel foods
Genetically modified foods
Food label

Track 18: Advancement in Food Technology

As the financial prudence of many countries are increasing, the customers have started using processed food more than the staples by using advanced food technology. As a matter of fact world-wide food processing technology business has extended to multi trillion dollars. It was reported that around, 16 million people work in the food industry.

Food technology innovations
Genetically modified foods
Advances in freezing technology
Emerging preservation technologies
Advances in emulsion science

Track 19: Food and Quality Control

Food industry deals with highly sensitive products. This being the primary reason, maintaining quality standards and adhering to quality requirements are imperative for players in the food industry. Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance, texture, and flavor factors such as federal grade standards and internal. Quality control (QC) is a reactive process and aims to identify and rectify the defects in finished products.

Ingredient Specifications
Approved Supplier List
Packaging and Labelling
Laboratory Analysis

Track 20: Oncology Nutrition

The oncology dieticians provide expert nutrition counselling services to patients and their caregivers as an integral part of cancer care. Our aim is to improve overall nourishment, promote healthy eating habits and enhance overall well-being and quality of life.

Eating the right kinds of foods before, during, and after cancer treatment can enable the patient to feel better and stay stronger. A healthy diet incorporates eating and drinking enough of the foods and liquids that have important nutrients (vitamins, minerals, protein, carbohydrates, fat, and water) the body needs.
Nutrition support practice: Challenges and opportunities
Enteral Nutrition
Parenteral Nutrition
Oesophageal Cancer & Diet During Treatment

Track 21: Paediatric Nutrition

Paediatric nourishment is the maintenance of a particular well-balanced diet consisting of the essential nutrients and the sufficient caloric intake necessary to promote growth and sustain the physiological requirements at the various stages of a child's development

Certificate Course in Paediatric Nutrition
Paediatric Nutrition in Practice
The importance of paediatric nutrition

Track 22: Nutritional Value & Quality of Foods

The customer ought to be very much aware of the quality of the food. In this way, the food substances contain nutritional values, prepared in accurately, tasting good, don’t have toxic substances and pathogens, unwanted mix-up, fulfill requirements of health, attractive, and provides energy to carry out life and day to day activity is known as quality food. To put it plainly, we also say that the food substances acknowledged by government guidelines and satisfying the essential prerequisites of the individual wellbeing might be named the quality food.

Reduce high blood pressure
Lower high cholesterol
Improve your well-being
Improve your ability to fight off illness

Track 23: Altered Diet and Responses on Human Health

Dietary transitions in human records were suggested to play essential roles within the evolution of the human race. The main purpose of public health intervention is to boost health and prevent diseases but the problems of changing food habits result in both positive and negative impacts on human health. The diet of an individual is determined by the process, the supply, and taste property of foods. A healthy diet includes storage ways and preparation of food that may preserve nutrients from oxidation, heat or natural process. Research in nutrition terms may make it easier for us to make better food choices and keep us healthy.

Nutrient Deficiencies
Nutrient Imbalance

Track 24: New invention in Nutrition science

The truth about nourishment is always in motion. Previously coffee is a carcinogen, and another it’s a effective antioxidant. Carbs used to be the harmful, now (the right kinds of carbs) are the staple of a well-balanced diet.

Food has been a large part of this technological takeover, with lots of inventions being created for both industry and home uses. A portion of these inventions are incredibly fun and cool to upgrade your own love of food at any time in home . For home gardening, shopping, cooking these are the coolest inventions focusing to make your food experiences more comfortable, high-tech, and personal.

Nutrigenomics
Nanotechnology
Modern biotechnology
enzyme technology

Market Analysis

Nutrition is basic for human life, richness, and upgrading through the complete life variety. Awesome wealth is key to continue with a supportive life. Nutrition prompts a Healthy lifestyle. Nutrition and Health is strongly simple slant for people far and wide.

The global nutritional analysis market size is estimated to be valued at USD 5.4 billion in 2021 and projected to reach USD 7.9 billion by 2026, recording a CAGR of 8.3% during the forecast period. The market is strongly driven by shifting consumer preferences, rising health awareness, growing millennial population, and increase in supplementary income among consumers. The convergence of major industry trends is giving rise to new opportunities for key players in the industry. Changing lifestyles and high prevalence of chronic diseases are the key factors driving the demand for nutritional analysis.

As per the report “FROM PROMISE TO IMPACT: ENDING MALNUTRITION BY 2030,” to meet the key global nutrition milestones set by the WHO, governments and donors will need to triple their commitments toward nutrition over the next decade. Governments should increase their spending and introduce consequent improvements in nutrition to deal with malnutrition. At the same time, civil society organizations, donors, and businesses need to put more efforts to ensure budgets in various sectors—agriculture, education, food systems, health systems, social protection, and water sanitation, and hygiene—allocate more resources to end malnutrition in all its forms.

With governments taking initiatives to frame nutrition policies & regulations and make them effective, a huge demand for nutritional analysis testing is expected in the coming five years.

The market for nutrition analysis in emerging economies is being linked to the rapid industrialization booming food trade with Europe (free trade agreements) and North America, a high proportion of the population that drives domestic consumption of food & beverages that utilize better quality water and the growing regulatory focus on protecting consumer well-being. These have led to the increasingly stringent enforcement of laws on food & water safety and environment (USDA, FDA).

An increase in industrialization in regions such as Asia Pacific and Africa has increased awareness among people related to food contamination. This, in turn, has resulted in the implementation of numerous food safety acts, which are the key opportunities for the food nutrition analysis market.

The North American nutritional analysis market has been growing steadily due to cases of foodborne disease outbreaks. The nutritional analysis market here is witnessing dynamic growth due to the increasing concerns related to how food is being processed, fermented, brined, or brewed, which requires proper lab testing.

The North American market is primarily driven by growth in the US and Canadian markets. The growth in these two countries can be attributed to a high stringency of food safety regulations, labelling laws, enforcement and effective monitoring of these laws, a significant focus on consumer protection and their interests, and several sample tests conducted in correspondence to food production and trade.

Key Market Players:

Related Companies/Industries:

Participation Options

Food & Nutrition 2022 provides the participants with different modes or ways to participate such as Delegate or Speaker under ACADEMIC / STUDENT / BUSINESS Category.

1. Keynote speaker: 45-50 minutes

2. Speaker (oral presentation): 25-30 minutes (only one person can present)

3. Speaker (workshop): 45-50 minutes (more than 1 can present)

4. Speaker (special session): 45-50 minutes (more than 1 can present)

5. Speaker (symposium): more than 45 minutes (more than 1 can present)

6. Delegate(only registration): will have access to all the sessions with all the benefits of registration

7. Poster presenter: can present a poster and enjoy the benefits of delegate

8. Remote attendance: can participate via video presentation or e-poster presentation

9. Exhibitor: can exhibit his/her company’s products by booking exhibitor booths of different sizes

10. Media partner

11. Sponsor

12. Collaborator

Past Conference

Food & Nutrition 2018

Conference Series LLC Ltd successfully hosted the 21st International Conference on Food & Nutrition during July 25-26 2018, at Vancouver, Canada. The conference focused on the theme “Forum for Innovation in Food, Nutrition and Public Health”. The conference was successful in gathering eminent speakers from various reputed organizations and their paramount talks enlightened the gathering.

The pragmatic meet organized by Conference Series LLC Ltd received generous response from the Editorial Board Members of Conference Series Journals as well as expertise from academia, talented researchers and young student community. Researchers and students who attended from different parts of the world made the conference one of the most successful events in 2018 from Conference Series LLC Ltd Group. The conference was marked with the presence of renowned Speakers, Young Researchers, Students and Business Delegates driving the three day event into the path of success with thought provoking keynote and plenary presentations.

The scientific program paves a way to gather visionaries through the research talks and presentations and put forward many thought provoking strategies. Food & Nutrition 2018 will schedule and coordinate all meetings with our Editorial board members and other experts in the field of Food Safety, Food borne illness, Nutrition, Nutraceutical and nutrient Supplements, Dietician across the world.

Scientific session covered in the conference i.e. Food, Nutrition and Health, Food Science, Food Safety and Management, Beverages Processing, Food Microbiology, Food and Economy, Nutrition, Nutraceuticals and Nutrition Supplements, Clinical Nutrition, Malnutrition and Undernutrition, Dieticians and Nutritionists, Obesity, Public Health Research.

The proceedings of the conference were embarked with an Opening Ceremony followed by Special Sessions and a series of Lectures delivered by both Honourable Guests and members of the Keynote forum. The adepts who promulgated the theme with their exquisite talks were:

· Sherry Strong, Founder of Sweet Freedom and Return to Food, Canada

· Beiquan Mou, Agricultural Research Service, USA

· Nurul Aman Sam, University of Massachusetts, USA

· Patti Murphy Public Health Agency of Canada, Canada

· Julia Riendeau, Public Health Agency of Canada, Canada

· Myriam Abboud, Zayed University, UAE

· Mirey Karavetian, Zayed University, UAE

· Yiftach Vaknin, Agricultural Research Organization, Israel

We heartily congratulate the winners of the Poster Competition and appreciate all the participants who put their efforts in poster presentations and Young Researchers and sincerely wish them success in future endeavours.

We extend our heartiest thanks to all the Organizing Committee Members for their kind support rendered towards the success of Food & Nutrition-2018. At the same time we take the opportunity to thank all the speakers, delegates and participants for providing their valuable contribution and time for Food & Nutrition-2018.

Food & Nutrition-2018 Organizing Committee would like to thank the Moderator of the conference, Laura Raggio, Universidad de la República, Uruguay who contributed a lot for the smooth functioning of this event.

With the encouragement from the enormous feedback from the participants and supporters of Food & Nutrition-2018, Conference Series LLC Ltd is glad to announce “34th International Conference on Food Science and Technology" during July 27-28, 2022 Rome, Italy

To Collaborate Scientific Professionals around the World

Conference Date May 23-24, 2022

For Sponsors & Exhibitors

[email protected]

Sponsorship Opportunities

Speaker Opportunity

Poster Opportunity E-Poster Opportunity

Useful Links

Initial Announcement Sponsorship Form

Past Conference Report

Food and Nutrition 2020 Conference

Supported By

Journal of Food and Clinical Nutrition Journal of Food and Dairy Technology Journal of Food & Industrial Microbiology

All accepted abstracts will be published in respective Conference Series LLC LTD International Journals.

Abstracts will be provided with Digital Object Identifier by

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