Nutritional Value & Quality of Foods

Food quality can be considered as a complex characteristic of food that determines its value or acceptability to consumers. Initiations like GMP’s, HACCP, good labeling practices with nutritional information and allergy information are included besides safety, quality attributes include: nutritional value and organoleptic properties such as appearance, color, texture, taste

INTERNATIONAL INSTITUTIONAL REGULATIONS ON FOOD & AGRI-PRODUCTS

•           Codex Alimentarius Commission

•           Office International des Epizooties (OIE)

•           International Plant Protection Convention (IPPC)

•           World trade organization

  • Dietary guidelines and nutrition assessment studies
  • Polyphenols, carotenoids, phytochemicals and antioxidants
  • Synthetic vitamins, nutraceuticals and functional foods
  • Food allergy and intolerance

Related Conference of Nutritional Value & Quality of Foods

September 13-15, 2018

17th World Congress on Nutrition and Food Chemistry

London, UK
April 12-14, 2018

19th International Congress on Nutrition & Health

Amsterdam, Netherlands
May 24-26, 2018

15th International Conference on Clinical Nutrition

Vienna, Austria
June 11-13, 2018

21st European Nutrition and Dietetics Conference

Dublin, Ireland
July 09-10, 2018

21st World Congress on Nutrition & Food Sciences

Sydney, Australia
November 15-16, 2018

28th World Nutrition Congress

Osaka, Japan

Nutritional Value & Quality of Foods Conference Speakers

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