Call for Abstract

3rd International Conference and Exhibition on Nutrition & Food Sciences, will be organized around the theme “Importance of Nutrition in Daily Life & Advancing towards the Better and Healthier Future”

Nutritional Science-2014 is comprised of 10 tracks and 56 sessions designed to offer comprehensive sessions that address current issues in Nutritional Science-2014.

Submit your abstract to any of the mentioned tracks. All related abstracts are accepted.

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

  • Track 1-1Vitamin & mineral nutrition- Current research
  • Track 1-2Dietary guidelines and nutrition assessment studies
  • Track 1-3Polyphenols, carotenoids, phytochemicals and antioxidants
  • Track 1-4Synthetic vitamins, nutraceuticals and functional foods
  • Track 1-5Carbohydrate and protein nutrition
  • Track 1-6Balanced diet- Recommended dietary allowance
  • Track 1-7Food biotechnology
  • Track 1-8Nutrition and metabolism
  • Track 2-1Nutritional requirements in infants & children
  • Track 2-2Low birth weight- Prevention,control and treatment
  • Track 2-3Effects of malnutrition in children- Treatment strategies
  • Track 2-4High risk nutrition disorders- Management
  • Track 2-5Childhood obesity and risk factors
  • Track 3-1Vitamin and mineral deficiency disorders
  • Track 3-2Obesity, diabetes and related disorders
  • Track 3-3Food allergy and intolerance
  • Track 3-4Other inflammatory and auto-immune diseases
  • Track 3-5Malnutrition and associated disorders
  • Track 3-6Mental disorders
  • Track 3-7Lifestyle related disorders
  • Track 4-1Management of eating disorders
  • Track 4-2Total parenteral nutrition
  • Track 4-3Treatment of gastrointestinal disorders
  • Track 4-4Role of nutritional therapy in chronic illness
  • Track 4-5Ready-to-use therapeutic Foods (RUTFs)
  • Track 4-6Naturopathic medicine
  • Track 4-7Importance of dairy products in nutrition
  • Track 5-1Food safety- Risk assessment and management
  • Track 5-2Food toxicology and microbiology- Spoilage prevention and control
  • Track 5-3Novel methods for the evaluation of food adulteration and authenticity
  • Track 6-1Food preservation technologies
  • Track 6-2Food chemistry and biochemistry in food processing
  • Track 6-3Parameters for food processing
  • Track 6-4Trends in modern food processing
  • Track 6-5Food processing industries and practices
  • Track 6-6Food bioactives on nutrition & food product development
  • Track 6-7Effect of novel food processing methods on food quality & properties
  • Track 6-8Food packaging on nutrition
  • Track 6-9Food additives and ingredients in food manufacturing
  • Track 6-10High pressure processing (HHP) effects on Food allergens
  • Track 7-1Healthy life style promotion
  • Track 7-2Energy balance and weight management
  • Track 7-3Nutritional education & counseling programs
  • Track 7-4Effect of social and behavioral factors on nutrition
  • Track 7-5Health policies & implementation
  • Track 7-6Epidemiological studies on nutrition
  • Track 7-7Nutrition quality on consumer health
  • Track 10-1Omega fatty acids and health benefits
  • Track 10-2Increasing shelf-life and quality of food
  • Track 10-3Organic nutrition
  • Track 10-4Genetically modified foods- Advantages and disadvantages
  • Track 10-5Functional, traditional, medicinal and novel foods - Function on metabolism
  • Track 10-6Applications of nanotechnology in food and nutrition
  • Track 10-7 Sensory evaluation of foods
  • Track 10-8 Functional, traditional, medicinal and novel foods - Function on metabolism
  • Track 10-9Fruit bioactives in beverage manufacturing