Call for Abstract
Scientific Program
29th World Congress on Nutrition and Food Sciences, will be organized around the theme “Nutrition for a Resilient World: Advances, Challenges and Opportunities”
Nutrition Science 2025 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Nutrition Science 2025
Submit your abstract to any of the mentioned tracks.
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Session Overview:
This session will explore the latest innovations and research findings in nutritional science, focusing on how these trends are shaping dietary practices and health outcomes. Participants will gain insights into emerging areas such as personalized nutrition, functional foods, and the role of technology in advancing nutritional science.
Key Topics and Sub sessions
Personalized Nutrition:
- Genomics and Nutrigenomics: Exploring the relationship between genetics and dietary needs, including how personalized diets can enhance health outcomes.
- Microbiome and Nutrition: Understanding how individual gut microbiomes affect nutrient absorption and metabolism, and implications for personalized dietary recommendations.
Technological Advances in Nutritional Assessment: Utilization of apps, wearables, and genetic testing in tailoring nutrition plans to individual needs
Functional Foods and Nutraceuticals:
- Development and Regulation: Current trends in the development of functional foods that promote health beyond basic nutrition, and the regulatory landscape surrounding them.
- Bioactive Compounds: Exploration of phytochemicals, antioxidants, and probiotics in foods and their role in disease prevention and health promotion.
- Market Trends: Insights into consumer demand for functional foods and emerging market trends.
Session Overview:
This session will focus on the critical intersection of nutrition and public health, examining how dietary patterns influence population health outcomes, disease prevention, and health promotion strategies. Attendees will gain insights into effective public health interventions, policies, and the role of nutrition in addressing global health challenges.
Key Topics and Subsessions:
Global Nutritional Challenges:
Malnutrition in All Its Forms: An overview of undernutrition, micronutrient deficiencies, and overweight/obesity as intertwined issues affecting public health.
Impact of Socioeconomic Factors: How income, education, and access to healthy food influence nutritional status and health outcomes across different populations
Nutrition Policy and Advocacy:
Public Health Nutrition Policies: Discussion on effective policies that promote healthy eating and reduce diet-related diseases, including sugar taxes and food labeling regulations.
Advocacy for Nutrition Security: Strategies for advocating at local, national and international levels to ensure equitable access to nutritious foods.
Session Overview:
This session will focus on the intersection of nutrition, sustainability, and food security, addressing how sustainable food systems can promote health and well-being while minimizing environmental impact. Experts will share insights into innovative practices, policies, and research that foster resilient and sustainable food systems.
Key Topics and Subsessions:
Understanding Sustainable Food Systems:
Concepts and Definitions: Exploration of what constitutes a sustainable food system, including ecological, economic, and social dimensions
Global and Local Perspectives: Discussion on how sustainable food systems vary across different regions and cultures
Innovative Agricultural Practices:
Organic and Regenerative Farming: Practices that restore soil health, enhance biodiversity, and reduce dependency on synthetic inputs.
Agroecology: Strategies that apply ecological principles to agricultural practices for sustainable food production.
Session Overview:
This session will explore the latest advancements in food technology and innovation that are transforming the way we produce, process, and consume food. Experts from academia and industry will share their insights on emerging technologies, innovative practices, and their implications for nutrition, health, and sustainability
Key Topics and Subsessions:
Advancements in Food Processing Technologies
Emerging Processing Techniques: Overview of innovative food processing methods, such as high-pressure processing, pulsed electric fields, and vacuum drying, and their impact on food quality and safety
Food Preservation Innovations: Techniques like modified atmosphere packaging and smart packaging solutions that extend shelf life while maintaining nutritional value
Biotechnology in Food Production
Genetically Modified Organisms (GMOs): Current research and public perception regarding GMOs in enhancing nutritional quality and pest resistance.
Synthetic Biology: Exploring the potential of synthetic biology in developing new food products, enhancing flavors, and improving nutrient profiles
Session Overview:
This session will delve into the critical role of nutrition throughout different stages of life, from conception to older adulthood. Experts will share the latest research findings and best practices for optimizing nutrition at each life stage, addressing unique dietary needs and the impact of nutrition on health outcomes
Key Topics and Subsessions:
Prenatal and Maternal Nutrition
Importance of Nutritional Status in Pregnancy: Discuss the effects of maternal nutrition on fetal development, including essential nutrients like folic acid, iron, and omega-3 fatty acids.
Gestational Diabetes and Nutrition: Strategies for managing gestational diabetes through dietary modifications and the importance of individualized nutrition plans.
Breastfeeding vs. Formula Feeding: Evidence-based benefits of breastfeeding and guidelines for infant formula use.
Introduction of Solid Foods: Best practices for introducing solid foods, recognizing allergies, and promoting healthy eating habits early in life.
Session Overview:
This session will explore the critical role of nutrition education in promoting healthy eating behaviors and lifestyle changes. Experts will discuss innovative strategies, frameworks, and interventions designed to enhance nutrition knowledge and influence dietary choices across various populations.
Key Topics and Subsessions:
Foundations of Nutrition Education
Understanding Nutrition Literacy: Examining the concept of nutrition literacy and its significance in empowering individuals to make informed dietary choices.
Theoretical Frameworks for Behavior Change: Overview of key behavioral theories (e.g., Health Belief Model, Social Cognitive Theory) that inform nutrition education strategies.
Innovative Educational Approaches
Digital and Mobile Health Interventions: Exploring the use of technology, apps, and online platforms to deliver nutrition education and track dietary behaviors.
Gamification in Nutrition Education: Utilizing game-based learning approaches to engage audiences and enhance knowledge retention about healthy eating.
Session Overview:
This session will delve into the intricate relationship between the human microbiome and its impact on health and nutrition. It will cover the latest research findings, emerging trends, and practical applications in understanding how microbiota influence various physiological processes, disease prevention, and dietary practices.
Key Topics and Subsessions
Introduction to the Microbiome
Understanding the Human Microbiome: Overview of the human microbiome, its composition, and its role in health and disease.
Microbiome Diversity: Factors influencing microbiome diversity, including genetics, diet, environment, and lifestyle.
Dietary Influences on the Microbiome: How different diets (e.g., Mediterranean, ketogenic, plant-based) affect microbiome composition and function.
Fermented Foods and Probiotics: The role of fermented foods and probiotics in modulating the microbiome and enhancing gut health.
Session Overview:
This session will explore the development, implementation, and impact of global nutrition policies and guidelines on public health. It will examine how these policies shape dietary recommendations, food systems, and health outcomes across different populations and regions.
Key Topics and Subsessions:
Introduction to Global Nutrition Policies
The Importance of Nutrition Policies: Overview of the role and significance of nutrition policies in promoting public health and preventing malnutrition.
Historical Context: A brief history of global nutrition policies, highlighting key milestones and changes over the decades.
Key Global Nutrition Guidelines
World Health Organization (WHO) Guidelines: Review of WHO’s global nutrition guidelines, including recommendations on dietary intake, obesity prevention, and micronutrient deficiencies.
Food and Agriculture Organization (FAO) Initiatives: Overview of FAO's role in promoting nutrition and sustainable food systems, including the Voluntary Guidelines on Food Systems and Nutrition.
Session Overview:
This session will explore the intricate relationship between nutrition and mental health, emphasizing how dietary choices can influence mental well-being. It will feature the latest research findings, clinical practices, and public health initiatives aimed at integrating nutrition into mental health care.
Key Topics and Subsessions:
Introduction to Nutrition and Mental Health
The Mind-Gut Connection: Overview of the gut-brain axis and how gut health affects mental health.
Historical Perspectives: Brief exploration of historical beliefs about food and mental health and how they have evolved over time.
Nutritional Influences on Mental Health
Key Nutrients and Their Role: Discussion on specific nutrients (e.g., omega-3 fatty acids, vitamins B6, B12, D, folate) and their impact on mood and cognitive function.
Dietary Patterns and Mental Health: Examination of how various dietary patterns (e.g., Mediterranean diet, Western diet) correlate with mental health outcomes.
Session Overview:
This session will address the diverse research methodologies used in nutrition science, emphasizing how these methods contribute to the reliability, validity, and applicability of research findings. Topics will include both quantitative and qualitative approaches, advances in data collection techniques, and innovative methods in assessing dietary intake, nutrient biomarkers, and the complex interplay between diet and health outcomes.
Key Topics and Subsessions:
Introduction to Research Methodologies in Nutrition Science
Foundational Approaches: Overview of the major research designs in nutrition science, including observational studies, clinical trials, and meta-analyses.
Ethics and Challenges: Key ethical considerations and methodological challenges unique to nutrition research.
Quantitative Methods in Nutrition Research
Randomized Controlled Trials (RCTs): Discussing the gold standard in nutrition intervention studies, with examples of recent impactful RCTs in the field.
Epidemiological Studies: Review of cohort and case-control studies, with emphasis on understanding dietary patterns and chronic disease risk.
Cross-Sectional Studies: Applications in population health to establish correlations between dietary behaviors and health outcomes.
Session Overview:
"Food Microbiology" is a compelling session topic for the 29th World Congress on Nutrition and Food Sciences, offering a deep dive into the essential role microorganisms play in food safety, quality, and preservation. This session can explore a range of topics.
Key Topics and Subsessions:
Microbial Safety in Food Production: Ensuring safety by controlling pathogens in various stages of food processing.
Spoilage Prevention and Shelf Life Extension: Techniques to prevent spoilage and extend the shelf life of food products.
Antimicrobial Resistance: Understanding and addressing the rise of antimicrobial resistance in the food supply.
Advances in Detection Technologies: Innovations in rapid microbial detection methods for food quality assurance.
Microbial Ecology in Food Systems: Examining microbial interactions and their impact on food quality and human health.
Session Overview:
Foodborne contaminations, regularly called food contamination/sustenance harming, are brought around by eating or drinking food or water corrupted by life forms or the harms made by the microorganisms. They by and huge reason gastrointestinal side impacts like regurgitating, detachment of the bowels, ailment, and stomach torment. Foodborne ailment (food harming) is caused by devouring sullied food, refreshments, or water and can be a assortment of microbes, parasites, infections and/or toxins.
Key Topics and Subsessions:
Foodborne Infections and Microorganisms is a vital scientific session topic for the 29th World Congress on Nutrition and Food Sciences. This session would explore the types of pathogens including bacteria, viruses, and protozoa that cause foodborne illnesses, their impact on public health, and the latest in prevention and detection strategies
Microbial Poisons in Food is an essential topic for the 29th World Congress on Nutrition and Food Sciences. This session would focus on toxins produced by microorganisms such as bacteria, molds and fungi that can contaminate food, posing significant health risks
A session on Biocontrol in Food Safety and Agriculture would be highly relevant for the 29th World Congress on Nutrition and Food Sciences. Biocontrol, or the use of natural organisms and substances to manage harmful pests and pathogens, is gaining traction as a sustainable alternative to chemical interventions in food production and storage
Session Overview:
An ungainly reaction by the immune system to particular food or parts of food is known as food affectability. Ordinary side impacts join shivering, becoming flushed, rashes, hurling, or indeed the runs. Yet any food can set off an unfavourably vulnerable reaction, drain, eggs, and nuts are the most broadly recognized sources. People oversensitive to particular food ought to guarantee that they make up for misplaced time with the supplements by eating up choices in their eating regimen.
Key Topics and Subsessions:
Production of food fixings by yeasts and molds: A session on the Production of Food Ingredients by Yeasts and Molds would offer fascinating insights into the role of these microorganisms in developing natural, high-value food products. Yeasts and molds have long been used in food production to produce flavors, colors, enzymes, and other ingredients that contribute to food quality, shelf-life, and nutritional content
Mycotoxins and discovery : A session on Mycotoxins and Their Discovery would delve into the history, significance, detection, and control of these toxic compounds produced by certain molds, which are a major concern in food safety. Mycotoxins pose serious health risks to humans and animals, affecting the liver, kidneys, immune system, and even contributing to cancer development. This session would be valuable for scientists, regulatory bodies, and industry professionals focused on food safety, toxicology, and public health
Session Overview:
Food taking care of is the distinction in unpleasant fixings into food or different structures by physical or fabricated methodologies. Food taking care of solidifies unpleasant food fixings to outline appealing food things that the client can without much of a extend get prepared and serve. Food handling is the change of crude fixings into food or into other shapes by physical or chemical implies. Innovations which are as of now found in the food industry or related segment are Tall weight handling, beat electric areas, ultrasound, and cold plasma.
Key Topics and Subsessions:
Food organisms in plastisphere: microbial biological system on smaller scale plastics
The "plastisphere" refers to a unique microbial ecosystem that has developed on microplastics and smaller plastic particles in aquatic and terrestrial environments. Microplastics have become ubiquitous pollutants, creating artificial surfaces that harbor diverse communities of microorganisms, including bacteria, fungi, and algae. These microbial consortia are influenced by the plastic substrate itself, offering a distinct habitat compared to natural surfaces. This session would focus on the dynamics, ecological impacts, and potential health risks associated with the plastisphere, especially as these ecosystems interact with food webs
Food microbial environment of water
The microbial environment of water plays a significant role in food safety, particularly as it relates to agricultural irrigation, food processing, and the presence of waterborne pathogens. This environment includes various bacteria, viruses, protozoa, and fungi, many of which can either benefit or pose risks to food production and human health. Understanding the types of microbes in water sources and their interactions with food systems is essential for managing contamination and preventing foodborne illnesses