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Food & Nutrition 2021

About Conference


Food & Nutrition Conference welcomes all the speakers, delegates, moderators, enthusiastic researchers and exhibitors from all around the sphere to join the “27th International Conference on Food & Nutrition” scheduled on July 26-267, 2021 at Amsterdam, Netherlands. The primary topic of the conference is “Unlock your potential with a worthy knowledge on food & Nutrition”.

 

The key of Food & Nutrition 2021 is to share and converse their research and critical analyses and converse about the latest research and novelties in the arena of Nutritional science, Immunology & Food Allergies, Food Toxicology, Food Engineering & Technology, Human Nutrition, Foodomics & Nutrigenomics, Food additives which embraces keynote presentations, Oral talks, Poster presentations and Exhibitions.

This conference is a global stage for professors, deans, academic researchers, Industrialists, Nutritionist, Dieticians, Doctors, Young Scientists, Students, Delegates, Health professionals in nutritionist and talented understudy gatherings from universities and research labs giving an ultimate space to share the latest progressions in the turfs of food science, nutrition and health to participate at Food & Nutrition conference.

Objective

  • Creating the specialized network.
  • Making contacts to offer a means for scientific and industrial exchanges.
  • Boosting the scientific research with other scientific professionals in the country and through the world. Establishment the 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 and Development Specialists
  • Researchers
  • Biotechnologists
  • Industrialists
  • Food Engineers

Tracks/ Sessions

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 which utilizes living organisms to make products, to improve plants or animals, or to develop microbes for specific uses. Food Manufacturing: agrichemicals, agricultural construction, farm machinery and supplies, seed.

  • Wholesale and food distribution

  • Foodservice

  • Food Technology

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.

  •  Macronutrients

  •  Micronutrients

Prebiotics are a group of nutrients that are degraded by gut micro biota. 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 galacto-oligosaccharides 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 which 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

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

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

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

  •  Undernutrition

  •  Overnutrition.

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 flavor 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

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 Labeling

  • Laboratory Analysis

Track 20: Oncology Nutrition

The oncology dieticians provide expert nutrition counseling 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

  • Esophageal Cancer & Diet During Treatment

Track 21: Paediatric Nutrition

Pediatric 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

  • Pediatric 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

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 keeps us healthy.

  •  Nutrient Deficiencies

  •  Toxicities

  •  Nutrient Imbalances

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 modified nutrition market size is expected to nurture from USD 8.2 billion in 2020 to USD 16.4 billion by 2025, recording a complex yearly growing rate (CAGR) of 15.0% through the prediction period. The increasing deem and for personalized explanations due to the rising health awareness, the developing inclination of digital solutions for healthcare, and the aging population across regions are some of the foremost issues that are projected to subsidize to the advance of the market throughout the forecast era.

The human nutrition market is projected to reach $465.4 billion by 2025, growing at a CAGR of 6.6%
during the forecast period of 2019 to 2025. The growing health & wellness trend, changing food landscape, growing demand for encouraged food products, and increasing demand for nutritional supplements packed in single tablets & capsules are some of the key features driving the evolution of this market. The market for medical nutrition is projected to reach US$ 56,014.4 million in 2020 and it is expected to reach US$ 98,525.0 million by 2027, with an estimated 7.6% increase over the prediction period.

Market Analysis of Global Nutrition

Closely half of all deaths in children under 5 are linked to malnutrition, translating into the loss of about 3 million children per year. Malnourishment sets children at higher risk of failing from mutual infections, intensifications the occurrence and severity of such crusts and delays retrieval.

Nutrition Supplements Market

The global nutrition supplements market size was valued at USD 133.1 billion in 2016 and is expected to quicken at a CAGR of 9.6% from 2016 to 2024. This influence is due to the rising consciousness to weight management amongst working professionals because of extensive brand operations by nutritional product manufacturers. Nutritional supplements are majorly consumed with an intention to enhance the intake of important nutritional elements in the human body. Increased cardiovascular disorders among the populations because of changeable diet patterns and inactive lifestyle among the age-group of 30-40 are expected to promote the importance of Nutraceuticals.

 

Participation Options and Benefits

PARTICIPATION OPTIONSFood & Nutrition 2021 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

For more details about each mode, kindly contact: https://foodnutrition.foodtechconferences.com/

Benefits of Joining Conference :

  • Get your abstract published with DOI

  • Get Certified for your participation

  • Reduced Costs Affordability

  • Knock Down Geographical Barriers

  • Convenience from comfort of your own home or from work

  • They’re Archived: Ability to view events in the recording

  • Great resource for learning new career skills

  • Learn from the Pros

  • Global exposure to your research

  • Make new connections

  • Significant time saving

  • Increased engagement

  • Wider Reach

  • More Engaging

  • Position yourself as the expert

  • Get your abstracts published with unique DOI in International Journals

  • Get up to 50% discounts for publishing your entire article in our open access International Journals

  • Get Handbooks and conference kits

  • Get an access to the network with eminent personalities from worldwide

 

YRF (Young Research Forum)

Prestigious Award for Young Research’s at Food & Nutrition 2021– “Current trends in Nutrition and Dietitian”

FOOD & NUTRITION 2021 Committee is glad to announce “27th International Conference on Food & Nutrition July 26-27, 2021 Amsterdam, Netherlands”

FOOD & NUTRITION 2021 developments are maintaining their momentum. Nutrition Conference program delves into strategic discussions.

FOOD & NUTRITION 2021 Young Scientist Awards.

FOOD & NUTRITION 2021 Committee is intended to honour prestigious award for talented Young researchers, scientists, Young Investigators, Post-Graduate students, Post-doctoral fellows, Trainees, Junior faculty in recognition of their outstanding contribution towards the conference theme. The Young Scientist Awards make every effort in providing a strong professional development opportunity for early career academicians by meeting experts to exchange and share their experiences on all aspects of Gastroenterology.

Young Research’s Awards at Food & Nutrition 2021 for the Nomination: Young Researcher Forum - Outstanding Masters/Ph.D./Post Doctorate thesis work Presentation, only 25 presentations acceptable at the food & Nutrition 2021 young research forum. 

Benefits

  • Young Scientist Award recongination certificate and memento to the winners.

  • Our conferences provide best Platform for your research through oral presentations.

  • Learn about career improvement with all the latest technologies by networking.

  • Young Scientists will get appropriate and timely information by this Forum.

  • Platform for collaboration among young researchers for better development.

  • Provide an opportunity for research interaction and established senior investigators across the globe in the field.

  • Share the ideas with both eminent researchers and mentors.

  • It’s a great privilege for young researchers to learn about the research areas for expanding their research knowledge. 

Eligibility

  • Young Investigators, Post-Graduate students, Post-doctoral fellows, Trainees, Junior faculty with a minimum of 5 years of research experience

  • Presentation must be into scientific sessions of the conference.

  • Each Young Researcher / Young Scientist can submit only one paper (as first author or co-author).

  • Age limit-Under 35yrs

  • All submissions must be in English.

 

To Collaborate Scientific Professionals around the World

Conference Date July 26-27, 2021

Speaker Opportunity

Supported By

Journal of Nutraceuticals and Food Science 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