26^th World Congress on Nutrition and Food Sciences September 29-30, 2022 Paris, France

 Food Science & Technology

Food Science and Technology is the multidisciplinary field that has the comprehensive knowledge of biological and physical sciences for the development of new food products and processing technologies, improvement of food quality, nutrition value and safety of food. Food Science is now also balanced with the technology to improve the wholesome of the food processing and supply.

• Novel Food Engineering Technologies
• Automation of Food Industry
• Chemical Reaction and Kinetics of food components
• Computer Applications in Food Technology
• Gene Technology and G.M Food crop
• Bioprocess Technology
• Consumer Acceptance
• Food Nanotechnology
• Industrial Applications of Food Technology
• Tools and Techniques in Food Technology

Sports Nutrition and Kinesiology

Sports nutrition is a rapidly evolving field of research that brings together knowledge about exercise and human nutrition that improve athletic performance. Nutrition is a core part of sports and mainly focuses on the type of fluid and the amount of food consumed by the athlete. Kinesiology is the study of human movement that provides detailed information about the state of health. The use of kinesiology to improve human well-being includes physical education, rehabilitation, fitness and safety, health improvement, work environment, sports, and exercise.

Food and Nutritional Metabolomics

Metabolomics focuses on high-throughput characterization of small molecule metabolites in biological matrices. Nutritional Metabolomics is the complexity between health & diet. It is used to utilize the small molecule & convert their chemical nature into nutrition product that promotes diet.

Food And Human Health

A balanced and nutritious diet is the connection between food and human health. The dietician assisted participants in making dietary changes, such as consuming less junk food and more nutrient-dense foods like fruits, vegetables, fish, and legumes. People are now realising that there is a biochemical and physical connection between what we eat, how it makes us feel, and our mental wellbeing, in addition to a psychological one. When it comes to common diseases like diabetes, cancer, high blood pressure, and heart disease, there's a lot of debate about how nutrition plays a role and how you can lower the risk by consuming certain foods and adopting certain diet habits. The same can be said about mental health.

• Food for Depression, anxiety and stress
• Effect of food on hormones
• Food Perception
• Health Hazards
• Junk Foods

Food Processing and Technology

The Food Processing is the transfiguration of prepared ingredients by physical or chemical means into food or food into other forms. The food industry blends raw food ingredients to supply marketable food products which will be easily prepared and served by the buyer. Food processing typically includes actions such as chopping and macerating, liquefying, emulsifying, and preparing food (e.g., boiling, frying, frying, or grilling); pickling, pasteurization, and many other types of canning; and canning or other packaging.

 Nutrition and Dietetics

Nutrition science studies the effects of food on our health when our body consumes it, while Dietetics applies nutrition science to prevent and treat disease and promote health especially with the practical approach of a scientific understanding of nutrition. Dietitians evaluate, diagnose, and treat nutrition and nutritional problems at the individual and broader public health level.

Foodborne Infections and Diseases

Foodborne disease (as foodborne illness or food poisoning) is any illness that results from the consumption of contaminated food, contaminated with pathogenic bacteria, viruses, or parasites. Foodborne disease globally is still not under control and outbreaks can cause health and economic losses. There are 31 main foodborne pathogens causing diseases; the significant ones such as Salmonella nontyphoidal, Campylobacter, Listeria, and Shiga toxin-producing Escherichia coli are monitored by national authorities, and outbreaks are assessed in depth to assess trends and determine the steps necessary to combat future outbreaks.

• Emerging foodborne pathogens
• Causes and symptoms of foodborne illness
• Microbial Toxins, Virulence and Toxicity
• Bacteria and Enterotoxins
• Mycotoxins and alimentary mycotoxicoses
• Incubation period and Infectious dose
• Viruses and parasites
• Food poisoning
• Intoxications
• Epidemiology of foodborne illness
• Food Toxicology and Allergies

 Clinical Nutrition and Metabolism

The zones of enthusiasm for Nutrition and Metabolism envelop thinks about in atomic nourishment with regards to heftiness, diabetes, lipidemia’s, metabolic disorder and exercise physiology. Original copies identified through subatomic, cellular and human digestion, supplementation discovery, and collaboration on supplement quality are also as enthusiastic as recordings that use new and creative systems such as metabolomics / lipidomic or other omics-based biomarkers to predict nutritional status and metabolic disorders.

Food Microbiology

Food microbiology is the study of the microorganisms which spoils and contaminates the food. The diseases caused by pathogens or the microorganism are mainly because of the food which is improperly cooked or stored. It cultivates microorganisms that have both useful and harmful impact on food quality and safety and may therefore be of concern to public health.

• Microbiology of fermented foods and beverages
• Food mycology
• Predictive microbiology
• Microbial aspects of food spoilage and quality
• Industrial microbiology
• Nutritional availability in foods
• Applications of indicator organisms
• Factors affecting the growth of food micro-organisms
• Adoption of biofilms in food 
• Food Spoilage and Preservation
• Vegetable (water) Processing
• Fermentation of Food Waste Streams

Nutritional Deficiency and Disorders

Malnutrition disorders or Nutritional Deficiency can include inadequate or over-dieting, weight gain and dietary problems, and persistent illnesses such as cardiovascular infections, hypertension, illness, and diabetes. Healthy illnesses also include formative abnormalities that can be counteracted by abstinence from food, an innate metabolic problem that responds to dietary treatment, the relationship of diet and supplementation with drugs, food allergies and intolerances, and potential food hazards.

 Prebiotics and Probiotics

Probiotics are living microorganisms that are very beneficial for our human body, especially for the digestive system. Probiotics act as a balance between harmful and beneficial microorganisms. Probiotics should be used as a dietary supplement and not as a medicine. Prebiotics can stimulate the growth or activity of beneficial microorganisms in the body. One example is gastrointestinal fat. Both probiotics and prebiotics are intermediate between food and medicine.

Food Engineering And Biotechnology

The food and beverages industry is all companies involved in processing raw food materials, packaging, and distributing them. This includes fresh, prepared foods as well as packaged foods, and alcoholic and non-alcoholic beverages. Beverage is any kind of liquid. Water, tea, coffee, milk, juice, beer and any kind of drinks item are listed in beverage items. The food and beverage service is part of the service-oriented hospitality sector.

• Pasteurization
• Modified atmosphere packaging
• Ultra-heat treatment, High-pressure processing
• Bioreactor design, instrumentation, control, and automation
• Fermented foods, seafood, and dairy products
• Food Intolerance and Allergies
• Genetically engineered foods
• Food production, processing, packaging, and internal control

 Nutrigenetics and Nutrigenomics

While nutrigenetics provides information about how your specific genome should determine what and how to eat to maximize health, nutrigenomics is all about how the foods you choose alter the expression of your genes. These changes can have a big impact on health, well-being, weight, and fitness.

Obesity and Weight Management

Obesity is a complex disease associated with excessive fat in the body. Obesity is not just a cosmetic issue. It is a medical problem that increases the risk of other diseases and health problems such as heart disease, diabetes, high blood pressure, and certain types of cancer. Weight Management is to maintain a healthy body weight by increasing the physical activities regularly and healthy diet and thus helps in reducing the obesity.

Research In Nutrition and Food Science

Food Science helps in the preparation of nourishment items from the raw materials of rural areas that are sufficient for human utilization. A Food Scientist has the ability to change over these craw materials into the protected, appealing nourishment items and drinks accessible on our grocery store racks. Nutrient Scientists continually look to enhance existing systems by which new items are created, prepared, bundled, put away, and transported.

• Clinical Nutrition
• Nutrition and Cancer
• Probiotics and Prebiotics
• Paediatric Nutrition
• Plant Nutrition
• Animal and Diary Nutrition
• Public Health Research

Food Science is a dynamic field to concentrate on that applies sciences, for example, Chemistry, Biochemistry, and Microbiology to find optimal approaches to enhance the taste, nourishment, and nature of the world's nourishment supply. Micro-organisms were used in industrial processes and thus useful in preserving and contaminating food even before their existence was known. The production of fermented beverages and vinegar, and the leavening of bread are all traditional processes and preserved by using enzymes that have come down to us from time immemorial. The discovery of micro-organisms with their multiplicity of highly specific biochemical activities has quickened a sustainable growth of industrial fermentation processes.

• Dairy Science and Technology
• Meat Science and Processing
• Wine Industry
• Sea Food Processing
• Cereal and Bakery Industry

 Food and Nutritional Science

The two terms Food Industry and Nutrition Science are similar in that they both focus on food and their meanings vary greatly. Nutrition studies the relationship between foods and their effects on human health. Nutrition addresses topics such as obesity, malnutrition, and food insecurity. In comparison, Food Science looks at the chemical, biological and physical properties of food in relation to the production, processing, and storage of food.

Food Chemistry and Biotechnology

Food chemistry generally combines chemical processes and interactions of all biological and non-biological components of food. Biological substances include food such as meat, poultry, salad, beer, milk. It is as similar as biochemistry in its main components such as carbohydrates, lipids, and protein, but also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. Food biotechnology is generally the use of technology to modify the genes of food sources. Our food sources are basically animals, plants, and microorganisms. Through food biotechnology, we create new species of animals and plants, such as the animals and plants that we eat.

Food Laws and Regulation

National legal systems are a critical component of a successful food control system. The nourishment legislation has minimum quality requirements to ensure that the food supplied is unadulterated and not subjected to any deceptive activities intended to defraud the consumer. Sustenance legislation should cover the entire supply chain, from animal care arrangements to on-farm controls and early handling, all the way to final delivery and use by the consumer. Is a rational teaching that depicts coping with, preparing, and sustenance capability in ways that lead to foodborne disease. The tracks within this line of thinking are business and consumer well-being, followed by market and purchaser well-being.

• Food protection and regulations
• Food Legislation
• Food Safety and Quality Law
• Packaging and Labelling Law
• Licensing Registration and Sanitary Permits
• Consumer Health
• Industry-market compatibility
• nourishment & Sustenance legislation

 Food Engineering and Waste Management

Food engineering is a scientific field that interprets and applies the principles of engineering, natural science and mathematics to the production and operation of food, including the processing, production, handling, storage, conservation, packaging, and distribution of food. It is the wholesome of the complete process in Food Industry. While the Waste Management is all about the prevention of food from being waste.

  Food Safety, Toxicology and Hygiene

The term Food Safety encompasses all important practices that businesses must follow to ensure the suitability of food for consumption. Food Hygiene is one such important practices, which means a subcategory of food safety. Food and Nutritional Toxicology generally deal with toxicants in food, the Related Nutrition Conferences: Asian Congress of Nutrition. Portuguese Association of Enteric and Parenthetic Nutrition. Asian Pan-Pacific Society for Pediatric Gastroenterology, Hepatology and Nutrition Annual Meeting. American Society of Nutrition (ASN) Annual Meeting. ASPEN Nutrition Science and Practice Conference. Conference on Federation of African Nutrition Societies. International Congress of Nutrition. International Symposium of Prebiotics and Probiotics in Pediatrics. Nestlé International Nutrition Symposium.  Annual European Microbiome Congress. The Food & Nutrition Conference & Expo International Plant-Based Nutrition Healthcare Conference

Food Industry and Food Innovation

The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population. The term food industries covers a series of industrial activities directed at the production, distribution, processing, conversion, preparation, preservation, transport, certification and packaging of foodstuffs. The food industry today has become highly diversified, with manufacturing ranging from small, traditional, family-run activities that are highly labour-intensive, to large, capital-intensive and highly mechanized industrial processes. Many food industries depend almost entirely on local agriculture, produce, or fishing.

• Food Innovation
• Beverage Industry
• Meat and Poultry Food
• Refrigerated and Frozen Food
• Grocery
• Food Service

 Food Analysis and Quality Control

Food analysis is a diverse field of research with significant impact on health, society, and economy. It intends to characterize food products in terms of chemical composition, traceability, safety, quality, sensory perception, and nutritional value. Quality control is a set of measures to ensure the quality of food products by identifying processing and manufacturing defects. It is a reactive process aimed at identifying and fixing defects in the finished product.

Market Analysis:

Nutrition is basic for human life, prosperity, and improvement through the entire life range. Awesome prosperity is vital to continue with a helpful life; Nutrition prompts a Healthy lifestyle. While, Food Science  is the fundamental and applied science of food whose scope starts at the intersection with agricultural science and Nutrition. It is an interdisciplinary field of chemistry, biochemistry, nutrition, microbiology, and engineering that provides scientific knowledge to solve real-world problems associated with many aspects of the food system. Nutrition and Health is powerfully basic slant for people far and wide.

A Glance at Market of Nutrition and Food:

Throughout the last ten to fifteen years, deals in the worldwide Nutrition supplements and Food Science market have seen a phenomenal spike. This has empowered various new players to venture into the business sector with items that guarantee to be the remedy for youth, wellbeing, and essentialness. With the rise in chronic disease and heath awareness worldwide, are fueling consumer interest in nutrition. Currently, due to improper nutrition due to a busy and hectic lifestyle, people are getting in the hand of several diseases. As a result, people become more aware of the nutritional value of food and limit their intake of foods high in fat, cholesterol, sugar, and salt. In addition, the growing trend towards health and wellness is creating a demand for functional ingredients, fortified foods, and dietary supplements, which is driving an increase in demand for human nutrition worldwide.

The human nutrition market is expected to reach $465.4 billion by 2025, growing at a CAGR of 6.6%during the forecast period of 2019 to 2025. The global food safety testing market obtained a value of nearly USD 19 billion in 2019. The market is highly expected to grow further during the forecast period of 2020-2025 at an estimated year-on-year rate of 8%. The Food Industry is projected to attain a value of USD 31 billion by 2025.The global Food testing Market is estimated to surpass $7,688 million mark by 2025 growing at an estimated CAGR (Compound Annual Growth Rate) of more than 6.1% during 2020 to 2025.

The global food and beverage store market is expected to contract from $ 1,850.8 billion in 2019 to $ 1,844.1 billion in 2020, at a CAGR of -0.4%. The decline is mainly due to a slowdown in economic https://www.nutritionalconference.com/growth in various countries due to the outbreak of COVID-19 and measures to contain it. The market is then expected to rebound and grow at a CAGR of 6% from 2021 to reach $ 2,155.8 billion in 2023.The bulk food ingredients market is estimating a CAGR of 4.9% during the forecast period (2020 - 2025).

Many Universities, Institutes, Organizations, and associations are managing the research and development on Nutrition and Food Sciences. Also, in this pandemic situation many online events were organized to spread the awareness among the people to stay healthy and positive with the help of good nutrition and diet. Therefore, Conference Series decided to direct the webinar Nutrition Science 2022.