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26th International Conference on Food & Nutrition, will be organized around the theme “Explore the latest inventions and research in food and nutrition science”

Food & Nutrition 2020 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 2020

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. This definition covers the traditional procedures of animal husbandry, plant breeding and fermentation.

  • Track 1-1Food Manufacturing
  • 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 2-2 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.

  • Track 3-1Endogenous
  • Track 3-2Exogenous

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

 

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  • Track 4-1Lacto bacillus
  • Track 4-2Bifid bacterium

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

 

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  • Track 5-1Nutritional Deficiencies
  • Track 5-2Weight gain
  • Track 5-3High blood pressure

 Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries

  • Track 6-1 Agricultural Engineering
  • Track 6-2 Chemical Engineering
  • Track 6-3 Sanitation Technologies
  • Track 6-4Modern Packing
  • Track 6-5 Food 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 7-1 Food physical chemistry
  • Track 7-2 Food & Flavour Chemistry

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 8-1Food Safety and Hygiene
  • Track 8-2Food-borne Diseases
  • Track 8-3Food irradiation
  • Track 8-4Categories of Food toxicity
  • Track 8-5Food 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.

 

  • Track 9-1 Food Safety and Hygiene
  • Track 9-2Food-borne Diseases
  • Track 9-3 Food irradiation
  • Track 9-4 Categories of Food toxicity

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. The European Commission has also established harmonized rules that help to insure that food supplements are safe and properly labeled.

 

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

 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 11-1 Traditional techniques
  • Track 11-2 Pasteurization
  • Track 11-3 Fermentation

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

  • Track 12-1 Fruits and vegetables
  • Track 12-2 Meat, poultry, seafood
  • Track 12-3 Bakery items and ingredients
  • Track 12-4Plants, cut flowers, potting soil
  • Track 12-5 Coffee grounds, filters, tea bags
  • Track 12-6 Paper 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 13-1 Contaminants
  • Track 13-2 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.

 

  • Track 14-1Malnutrition and treatment
  • Track 14-2 Undernutrition
  • Track 14-3 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. Sustenance law should cover the aggregate chain starting with arrangements for creature sustain, on-cultivate controls and early handling through to definite conveyance and use by the shopper.

  • Track 15-1 Food and Drug Administration Act and Laws
  • Track 15-2 Good Manufacturing Practices
  • Track 15-3 Food inspection
  • Track 15-4 Risk analysis
  • Track 15-5Good 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 16-1 Food Contaminants
  • Track 16-2 Good Food Safety Practices
  • Track 16-3 Food 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 17-1 Traditional techniques
  • Track 17-2Pasteurization
  • Track 17-3 Fermentation

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 hygiene is the conditions and measures necessary to certify the safety of food from production to consumption. Lack of adequate food hygiene can lead to foodborne diseases and can cause the death of the consumer. The objective of food hygiene is to make and deliver safe food and consequently contribute to a healthy and productive society.

  • Track 18-1Interactive communication
  • Track 18-2System management
  • Track 18-3Prerequisite programs
  • Track 18-4HACCP principles

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. Recent improvements in food processing and technology are not only important to meet the increasing productivity demands but to adopt erudite automation, control and monitoring methods and techniques which make food more healthier and improve food quality

  • Track 19-1Sentinel wrap tracks real-time food spoilage
  • Track 19-2Edipeel is an edible coating that increases the shelf-life of perishable fruits and vegetables.
  • Track 19-3Near Field Communication (NFC) sensor to test food spoilage
  • Track 19-4Cultured/Lab-grown meat
  • Track 19-5Virus cocktail to treat food poisoning
  • Track 19-6CellPod: Home appliance to grow cultured food

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 flavour; 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 20-1Reduced production cost
  • Track 20-2Higher employee morale
  • Track 20-3Facilitates Pricing

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 21-1Olive Biophenols as Functional Food
  • Track 21-2Canning

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. Contemporary dietary patterns have led to acceptable results like increased nutritional efficiency, decreased the risk of allergies and also diseases like prevention of hypertension, cardiovascular diseases, and chronic diseases. It may give negative results such as causing skin irritation, difficulty in breathing, headaches, cancer due to pesticides; obesity, food poisoning, diabetes, dental problems, high blood pressure and depression due to processed foods; and arthritis, meningitis, inflammation of joints and ciguatera from fisheries.

  • Track 22-1 Nutrient Deficiencies
  • Track 22-2 Toxicities
  • Track 22-3Nutrient 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, cooking these are  the coolest inventions  focusing  to make your food experiences more comfortable, high-tech, and personal.

 

  • Track 23-1 Science suppliments & Sports nutrtions
  • Track 23-2All the essential nutrients, sustainably: Huel
  • Track 23-3The “trifecta of health”: BodyBio Foundational Kit

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 24-1Maintain a healthy weight
  • Track 24-2Get essential nutrients.these include protein, carbohydrates, fats, and water.

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 25-1Breastfeeding for optimum health
  • Track 25-2Formula feeding
  • Track 25-3Introduction of solid foods.