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


•           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 18-20, 2017

16th World Congress on Nutrition and Food Chemistry

Zurich, Switzerland
October 02-03, 2017

17th Global Dieticians and Nutritionists Annual Meeting

Kuala Lumpur, Malaysia
Aug 16-18, 2018

Sports Nutrition & Fitness

Dublin, Ireland
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
October 8-9, 2018

World Nutrition 2018

Tokyo, Japan

Nutritional Value & Quality of Foods Conference Speakers

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