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27th International Conference on Food & Nutrition, will be organized around the theme “Seeking the Modernization in Food & Nutrition”

Food & Nutrition 2021 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food & Nutrition 2021

Submit your abstract to any of the mentioned tracks.

Register now for the conference by choosing an appropriate package suitable to you.

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.


  • Track 1-1Wholesale and food distribution
  • Track 1-2Foodservice
  • Track 1-3Food 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.


  • Track 2-1Macronutrients
  • Track 2-2Micronutrients

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.


  • Track 3-1Fructans.
  • Track 3-2Galacto-Oligosaccharides.
  • Track 3-3Starch and Glucose-Derived Oligosaccharides.
  • Track 3-4Other Oligosaccharides.
  • Track 3-5Non-Carbohydrate Oligosaccharides.

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.

  • Track 4-1Lactobacilli
  • Track 4-2Bifidobacteria
  • Track 4-3Saccharomyces boulardii

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.


  • Track 5-1Agricultural Engineering
  • Track 5-2Chemical Engineering
  • Track 5-3Sanitation Technologies
  • Track 5-4Modern Packing
  • Track 5-5Food Product Shelf Life

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


  • Track 6-1Food physical chemistry
  • Track 6-2Food & Flavour Chemistry
  • Track 6-3Flavors and sensorial perception of foods

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.


  • Track 7-1Food Safety and Hygiene
  • Track 7-2Food-borne Disease
  • Track 7-3Food irradiation
  • Track 7-4Categories of Food toxicity
  • Track 7-5Food Science & Cardiac Care

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.


  • Track 8-1Food Safety and Hygiene
  • Track 8-2Food-borne Diseases
  • Track 8-3Food irradiation
  • Track 8-4Categories 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.


  • Track 9-1Nutritional Deficiencies
  • Track 9-2Weight gain
  • Track 9-3High blood pressure

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.

  • Track 10-1Adulterants in Food
  • Track 10-2Herbal Supplements
  • Track 10-3Regulatory Compliance
  • Track 10-4Adverse 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


  • Track 11-1Fruits and vegetables
  • Track 11-2Meat, poultry, seafood
  • Track 11-3Bakery items and ingredients
  • Track 11-4Plants, cut flowers, potting soil
  • Track 11-5Coffee grounds, filters, tea bags
  • Track 11-6Paper products (napkins, paper towels)

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.


  • Track 12-1Contaminants
  • Track 12-2Tests 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.


  • Track 13-1Malnutrition and treatment
  • Track 13-2Undernutrition
  • Track 13-3Overnutrition

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.


  • Track 14-1Food and Drug Administration Act and Laws
  • Track 14-2Good Manufacturing Practices
  • Track 14-3Food inspection
  • Track 14-4Risk analysis
  • Track 14-5Good hygiene practices and HACCP

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)


  • Track 15-1Food Contaminants
  • Track 15-2Good Food Safety Practices
  • Track 15-3Food Quality Control in Food Industry

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


  • Track 16-1Many processes designed to preserve food involve more than one food preservation method like
  • Track 16-2Traditional techniques
  • Track 16-3Pasteurization
  • Track 16-4Fermentation

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

  • Track 17-1Food additives
  • Track 17-2Novel foods
  • Track 17-3Genetically modified foods
  • Track 17-4Food 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.

  • Track 18-1Food technology innovations
  • Track 18-2Genetically modified foods
  • Track 18-3Advances in freezing technology
  • Track 18-4Emerging preservation technologies
  • Track 18-5Advances in emulsion science

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.


  • Track 19-1Ingredient Specifications
  • Track 19-2Approved Supplier List
  • Track 19-3Packaging and Labeling
  • Track 19-4Laboratory Analysis

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.

  • Track 20-1Nutrition support practice: Challenges and opportunities
  • Track 20-2Enteral Nutrition
  • Track 20-3Parenteral Nutrition
  • Track 20-4Esophageal Cancer & Diet During Treatment

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


  • Track 21-1Certificate Course in Paediatric Nutrition
  • Track 21-2Pediatric Nutrition in Practice
  • Track 21-3The importance of paediatric nutrition

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.


  • Track 22-1Reduce high blood pressure
  • Track 22-2Lower high cholesterol
  • Track 22-3Improve your well-being

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.


  • Track 23-1Nutrient Deficiencies
  • Track 23-2Toxicities
  • Track 23-3Nutrient 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, cookingthese are  the coolest inventions  focusing  to make your food experiences more comfortable, high-tech, and personal.


  • Track 24-1Nutrigenomics
  • Track 24-2Nanotechnology
  • Track 24-3Modern biotechnology
  • Track 24-4enzyme technology