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23rd World Congress on Nutrition and Food Sciences, will be organized around the theme ““Revolutionary strategies of improving health with best Nutrition” ”
Nutrition Science 2020 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 2020
Submit your abstract to any of the mentioned tracks.
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Public health research deals with all aspects of public health including community medicine, public health, Epidemiology, occupational health, environmental hazards, clinical research, and public health laws and covers all medical specialties concerned with research and development for the masses.
- Track 1-1Food Safety and Hygiene
- Track 1-2Food-borne Diseases
- Track 1-3Food-borne Diseases
Probiotics are live microorganisms that are highly beneficial to our human body. Probiotics act as a balance between harmful & useful microorganisms. Probiotics should be used as a dietary supplement and not as a medication. Prebiotics can stimulate the growth or activity of useful microorganisms in the body. Both Probiotics & Prebiotics are intermediates between food & drugs.
- Track 2-1Nutrient Deficiencies
- Track 2-2Toxicities
Nutrition is a science that exactly deals with the nutrients & other substances in the food that maintains our body growth, metabolism, absorption, reproduction of living organisms. It includes six processes such as food ingestion, absorption, assimilation, biosynthesis, catabolism & excretion. Metabolism is chemical processes which are occurring in our body and is used to maintain the life of a living organism.
- Track 3-1Olive Biophenols as Functional Food
- Track 3-2Canning
Food processing is the transformation of cooked ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging.
- Track 4-1Edipeel is an edible coating that increases the shelf-life of perishable fruits and vegetables.
- Track 4-2Economically-motivated adulterations
- Track 5-1Approaches to safety and quality in food processing
- Track 5-2Food fortification and enrichment
- Track 6-1Vulnerability assessment
- Track 6-2Opportunities in Food Entrepreneurship and Investing
Maternal Nutrition focuses on the studies which have demonstrated that the nutritionary state of young ladies’ pre-origination (particularly body weight) has an impact on fetal development. In any case, all through physiological state, nutritionary ingestion by the mother is trusted that it doesn't have any effect all through the first and second trimesters, however maternal nutritionary admission inside the last trimester is widely accepted to have some effect on fetal development, and in this manner maternal nutrition plays a vital part in the improvement and development of the fetus.
- Track 7-1Breastfeeding for optimum health
- Track 7-2Formula feeding
Dietary choices of individuals vary. Diet is the food consumed by a person to maintain health and nutritional requirements. Appetite is the desire to eat food occasionally that serves to keep up the energy to maintain the metabolic activities.
- Track 8-1Nutrient Imbalances
- Track 8-2Maintain a healthy weight
- Track 8-3Get essential nutrients.these include protein, carbohydrates, fats, and water
Nutrition communication is the process by which nutritional knowledge is converted to change in diet. Nutrition communication aims to educate and empower people about nutrition. Nutrition information focuses to improve peoples' diets such as restricting misinformation about nutrition or manipulating the composition, availability or price of foods. The role of nutrition and health professionals is to continue to communicate the potential benefits of foods and food components to consumers, especially foods and beverages that relate back to their top health concerns: heart health, weight, and cancer.
- Track 9-1Virus cocktail to treat food poisoning
- Track 9-2Food Technology
Nutritional toxicology is related to but is not synonymous with food toxicology. Food toxicology describes toxicants or toxins found in foods. Nutritional toxicology can refer to how the diet or components of the diet prevent against the adverse effects of toxicants or toxins. Every drug is a poison when taken in higher dose. In a similar manner nutrient taken in higher doses can cause Nutrition toxicology. In general, toxicologists deal with the exogenous compounds (i.e. xenobiotic or foreign compounds) whereas Food and Nutritional Toxicologists deal with toxicants in food, the health effects of high nutrient intakes, and the interactions between toxicants and nutrients.
- Track 10-1Sentinel wrap tracks real-time food spoilage
- Track 10-2Near Field Communication (NFC) sensor to test food spoilage
Nutrition could be a method in which food is taken in and utilized by the body for growth, to keep the body healthy, and to replace tissue. Consumption of proper styles of foods before, during, and after cancer treatment can facilitate the patient feel healthy and stronger. A healthy diet includes consumption and drinking enough of the foods and liquids that have vital nutrients (vitamins, minerals, protein, carbohydrates, fat, and water) the body desires. Cancer can change the way the body uses food. Cancer and cancer treatments may affect nutrition.
- Track 11-1New Thinking on Food Protection
- Track 11-2Types of fermentation
- Track 12-1Facilitates Pricing
- Track 12-2Chemical alteration of food
Behavioral Nutrition is the science which is helpful in evaluating some of the problems & changes in dietary behaviors. Various factors influence our human activity such as behavioral, personal, familial, social, and physical environmental factors. Correcting these factors will lead to healthy dietary behaviors.
- Track 13-1The “trifecta of health”: BodyBio Foundational Kit
- Track 13-2Fermentation process in biotechnology
Obesity is the condition where the excess fat accumulates in our body which is lining under the adipose tissue. It leads to various health-related problems such as heart attack, stroke, hypertension etc. Diabetes is the major problem all over the world caused by various environmental & genetic factors. The major risk is kidney failure. Preventing and treating obesity will help in the prevention and treatment of diabetes. Endocrinology is completely related to the endocrine glands & hormones in our body. It is associated with physiology & medicine.
- Track 14-1 Risk analysis
- Track 14-2 Good hygiene practices and HACCP
Sports nutrition is a rapidly growing field of study that combines knowledge of exercise science and human nutrition. Kinesiology is the study of motion or human movement. Utilizations of kinesiology in human-wellbeing incorporate physical training educator, rehabilitation, fitness and safety, health advancement, working environments, sport and exercise enterprises.
- Track 15-1Sanitation Technologies
- Track 15-2Role of Packaging in Food Processing
It is well established that poor diet, especially early in life, can have lasting effects on mind working and intellectual execution. Conversely, significantly less is thought about the transient impacts of meals on intellectual conduct in well-nourished people. Be that as it may, the consequences of concentrates on the impacts of meals on intellectual conduct can likewise build our comprehension of the essential way in which nutrients influence brain working.
- Track 16-1Food defense mechanisms
- Track 16-2Food Product Shelf Life
- Track 17-1Agricultural and Food Chemistry
- Track 17-2 Agricultural Chemical Science