31^th International Conference on Food & Nutrition October 04-05, 2023 Frankfurt, Germany

It has been hypothesised that dietary changes recorded in human history were crucial to the evolution of the human race. The fundamental goals of public health interventions are to promote health and prevent disease, but the challenges of modifying eating behaviours have an impact on human health that is both beneficial and harmful. A person's diet is influenced by the preparation, availability, and flavour of their food. A nutritious diet involves food preparation and storage practises that protect nutrients from oxidation, heat, and other natural processes. Nutritional research may make it simpler for us to choose healthier foods and maintain our health.

• Nutrient Deficiencies
• Nutrient Imbalance 

Food sector products can be very delicate. Because of this, it is essential for participants in the food business to uphold quality standards and adhere to quality standards. The qualities of food that are deemed acceptable by consumers are referred to as its quality. This encompasses internal criteria such as federal grade standards and external factors including appearance, texture, and flavour. The goal of quality control (QC), which is a reactive process, is to find and fix flaws in finished items.

• Ingredient Specifications
• Approved Supplier List
• Packaging and Labelling
• Laboratory Analysis

The study of chemical reactions and interactions between all biological and non-biological components of food and nutrition is known as food chemistry. The biological component includes dairy products, meat, poultry, vegetables, beer, and so on. In terms of its primary constituents, such as protein, carbs, and lipids, as well as other areas like minerals, water, vitamins, enzymes, and food additives, it is also comparable to biochemistry.

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

Microbiology, applied physical sciences, chemistry, and engineering for the food industry are all included in the multidisciplinary field of food engineering. Food engineering is a scientific, academic, and professional area that analyses and applies engineering, science, and math principles to the production, handling, storage, conservation, control, packaging, and distribution of food products.

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

The majority of the food consumed by the world's population is provided by the complex, global food industry, which is made up of a wide variety of firms. Food industry businesses incorporate. Food technology is a branch of food science that studies the production, preservation, and manufacturing processes of food.

Any method that employs living things to create goods, enhance plants or animals, or create germs with specific purposes is referred to as biotechnology.

• Wholesale and food distribution
• Foodservice
• Food Technology

Food microbiology is a subfield of food science that studies pathogens that prevent, contaminate food, and microorganisms that may cause disease, particularly if food is improperly cooked or stored, as well as those that are used to make fermented foods and beverages like cheese, yoghurt, bread, beer, and wine, as well as those with other beneficial functions like producing probiotics.

One method to preserve food and improve its quality is fermentation. Food products that have undergone fermentation are less susceptible to infections and other dangerous microbes, extending their shelf life.

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

Food poisoning, often known as a foodborne illness, is an ailment brought on by consuming tainted food. The most frequent causes of food poisoning are infectious organisms, including bacteria, viruses, and parasites, or their toxins. Food can get contaminated by infectious organisms or their poisons at any stage of processing or production. If food is handled or cooked improperly at home, contamination can also happen.

• Contaminants
• Tests to diagnose food poisoning

Food preservation procedures include those that prevent aesthetic deterioration, such as those that prevent apples from becoming brown after being chopped during food preparation. A crucial aspect of food preservation is maintaining or creating nutritional value, texture, and flavour. Many processes designed to preserve food involve more than one food preservation method like:

• Traditional techniques
• Pasteurization
• Fermentation

The qualities of food that are deemed acceptable by consumers are referred to as its quality. Size, form, colour, gloss, consistency, texture, and flavour of food are examples of external criteria. Internal factors include federal grading standards for things like eggs (chemical, physical, microbial).

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

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

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

Food microbiology, chemistry, physics, engineering, and nutrition are all combined in the field of food science. As a result, the application of the knowledge thus acquired to the development of food products and processes, food preservation, and food storage results in the assurance of food safety and quality. It is a fundamental process that explains how heat, water, acid, and base alter food.

• Macronutrient
• Micronutrients

Additionally, dietary supplements may include ingredients like plant pigments or polyphenols that are touted as having positive biological effects but have not been proven to be necessary for survival. Animals can also serve as a source of dietary supplement ingredients, such as fish or chicken collagen. These can be blended with nutritious substances and are also supplied separately and in packages. Dietary supplements are controlled as a subset of foods in the United States and other North American countries. The following topics are covered in this track:

•  Adulterants in Food
•  Herbal Supplements
•  Regulatory Compliance
• Adverse effects

The study of harmful or hazardous compounds in food is known as food toxicology, and it focuses on their nature, qualities, effects, and detection. Examples of such things include radioactive particles, heavy metals, or the packaging materials used in the production of food.

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

As a result of poor eating habits and weight gain, risk factors for deadly diseases like type 2 diabetes and hypertension are becoming more prevalent in younger age groups. Youngsters should be taught how to eat healthfully at a young age since dietary habits formed in infancy frequently carry over into adulthood. This will help children stay healthy throughout their lives.

• Nutritional Deficiencies
• Weight gain
• High blood pressure

Malnutrition is a disorder that arises from consuming a diet that is either deficient in nutrients or excessively rich in them, resulting in health issues. Calories, protein, carbs, vitamins, and minerals could all be present. Undernutrition or malnutrition is characterised by a lack of nutrients, and overnutrition is characterised by a surplus.

•  Malnutrition and treatment
•  Under nutrition
•  Over nutrition.

An inventive solution that can save money and the environment is recycling food and organic waste. Your business, your community, and the environment may all gain from this disposal method for food waste that is naturally productive, economical, and environmentally beneficial.

Items that can be recycled with organic and food waste 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

The truth regarding nutrition is constantly changing. Coffee is both a powerful antioxidant and a known carcinogen. Previously considered to be unhealthy, carbohydrates today are an essential part of a diet that is well-balanced.

This technological upheaval has had a significant impact on food, leading to several inventions for both commercial and domestic consumption. Some of these innovations are really unique and fun, and they can improve your love of eating while you're at home. These coolest technologies for home cooking, shopping, and gardening are designed to enhance your culinary experiences in a high-tech, individualized way.

• Nutrigenomics
• Nanotechnology
• Modern biotechnology
• enzyme technology

The quality of the cuisine should be very clear to the diner. In this way, the food substances are known as quality food because they have nutritional benefits, are accurately produced, taste good, are free of viruses and hazardous substances, meet health criteria, are appealing, and give people the energy they need to carry out their daily activities. To put it simply, we can also say that the food substances that are approved by legal requirements and that fulfil the crucial conditions for a person's welfare are what we refer to as "quality food."

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

As an essential component of cancer care, the oncology dieticians offer patients and their carers professional nutrition counselling services. Our goal is to promote healthy eating behaviours, increase overall nutrition, and improve people's 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

Pediatric nutrition is the upkeep of a specific, well-balanced diet that provides the required nutrients and enough calories to support growth and maintain the physiological needs at different stages of a child's development.

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

Prebiotics are a class of substances that the gut flora breaks down. Interest in their link to general human health has grown in recent years. Their breakdown products include short-chain fatty acids that are released into the bloodstream and can feed the intestinal microbiota, which has an impact on not only the gastrointestinal tracts but also other distant organs. The two significant prebiotic oligosaccharide groups with positive impacts on human health are galactooligosaccharides and fructooligosaccharides.

• Fructans
• galacto-oligosaccharides.
• Starch and Glucose-Derived Oligosaccharides.
• Other Oligosaccharides.

Probiotics are live microorganisms that are marketed with the premise that when taken, they improve or restore the flora in the stomach and hence provide health benefits. Probiotics are typically thought to be safe to eat, but in rare circumstances, they may interact with the body's own microorganisms and have undesirable side effects. There is scant proof that probiotics have the health advantages that are promised. Probiotics come in a wide variety of forms.

• Lactobacilli
• Bifidobacteria
• Saccharomyces boulardii