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27th World Congress on Nutrition and Food Sciences, will be organized around the theme “Bridging Excellence in Food and Nutrition”

Nutrition Science 2023 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 2023

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Nutritional science (also nutrition science, sometimes short nutrition, dated tropology) is the science that studies the physiological process of nutrition (primarily human nutrition), inferring the nutrients and other elements in food in relation to maintenance, growth, reproduction, health and disease of an organism. Nutrition and Dietetics studies are growing in demand as more people are in need of lifestyle adjustments and experts who can make sure we don’t eat just the food that only tastes good and looks good, but also the food that’s healthy for us. Nutrition and Dietetics, a sub discipline of Medicine, is the science that focuses on everything related to food and its effect on our health and overall wellbeing. Nutritionists and dietitians aim to progress people’s health and help them make better dietary choices. They also aid patients find a balance between good eating habits and exercising.


 


Food science is the elementary science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific facets of food safety and food processing, informing the enlargement of food technology. Food science brings together manifold scientific disciplines. It integrates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry.

Food technology is the technological aspects. Early scientific research into food technology focused on food preservation. Nicolas Appert's development in 1810 of the canning process was a decisive event. The process wasn't called canning then and Appert did not really know the standard on which his process worked, but canning has had a chief impact on food preservation techniques.



 


Metabolism is a term that is used to describe all chemical reactions involved in maintaining the living state of the cells and the organism. Metabolism can be conveniently divided into two categories:

Catabolism the breakdown of molecules to obtain energy
Anabolism - the synthesis of all compounds needed by the cells

Metabolism is closely linked to nutrition and the availability of nutrients. Bioenergetics is a term that describes the biochemical or metabolic pathways by which the cell ultimately obtains energy. Energy formation is one of the vital components of metabolism.

Nutrition is the key to metabolism. The pathways of metabolism rely upon nutrients that they breakdown in order to produce energy. This energy in turn is required by the body to synthesize molecules like new proteins and nucleic acids (DNA, RNA).



 


The food we eat has a major impact on our health, according to a sum of scientific studies. Changes in diet can help to avert or control many health problems, including obesity, diabetes and certain risk aspects for cancer and heart disease.

Dietetics is the knowledge of how food and nutrition affects human health. The field of dietetics has a solid emphasis on public health and a commitment to educating all Americans about the importance of making proper dietary choices.

Dietitian nutritionists use nutrition and food science to aid people improves their health. Nutrition and dietetic technician’s effort with dietitian nutritionists to provide care and consultation to patients. Both dietitian nutritionists and nutrition and dietetic technicians may also deal general nutrition education. Both are nationally credentialed and are a vital part of health care and foodservice management teams.



 


Clinical nutrition centers on the anticipation, diagnosis, and management of nutritional changes in patients linked to chronic diseases and conditions mostly in health care. Clinical in this sense refers to the management of patients, including not only outpatients at clinics and in private practice, but also inpatients in hospitals. It assimilates primarily the scientific fields of nutrition and dietetics. Furthermore, clinical nutrition aims to maintain a healthy energy balance, while also providing sufficient amounts of nutrients such as protein, vitamins, and minerals to patients.

In the field of clinical nutrition, malnutrition has causes, epidemiology and management distinct from those associated with malnutrition that is mainly related to poverty.

The main causes of clinical malnutrition are:

  • Cachexia caused by diseases, injuries and/or aging
  • Difficulties with ingestion, such as stroke, paresis, dementia, depression, dysphagia



 


Food Processing Technology comprises a set of physical, chemical, or microbiological methods and techniques used to transmute/transform raw components into food and its transformation into other food processing firms. Food Processing Technology covers several topics such as Food Processing, Food Technology, Food Safety, Food Industry, Food Allergy, Food Microbiology, Food Biotechnology, Food Allergy, Food Addiction, Food Fortification, Food Nanotechnology, etc.

Food processing technology procedures comprise many methods used to add worth to the raw food materials (including marine products, poultry, and meat), consumed by human beings or animals. Raw food materials are altered into edible products processing and value addition.



 


Nutritional disease, any of the nutrient-related diseases and circumstances that cause infection in humans. They may embrace deficiencies or excesses in the diet, obesity and eating disorders, and chronic diseases such as cardiovascular disease, hypertension, cancer, and diabetes mellitus. Nutritional diseases also comprise developmental anomalies that can be prohibited by diet, hereditary metabolic syndromes that respond to dietary treatment, the interface of foods and nutrients with drugs, food allergies and intolerances, and potential hazards in the food supply.



 


Probiotics are live microorganisms endorsed with claims that they offer health benefits when consumed, generally by improving or restoring the gut microbiota. Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases. There is some evidence that probiotics are beneficial for some conditions, but there is little evidence for many of the health benefits claimed for them.

Prebiotics are a sort of fiber that the human body cannot digest. They assist as food for probiotics, which are tiny living microorganisms, including bacteria and yeast. Both prebiotics and probiotics may sustenance helpful bacteria and other organisms in the gut.



 


Obesity is a complex, chronic disease with some causes that lead to extreme body fat and sometimes, poor health. Body fat itself is not a disease, of course. But when your body has too much additional fat, it can change the way it functions. These changes are advanced, can worsen over time, and they can lead to adverse health effects.

Weight management embraces the techniques and physiological procedures that contribute to a person's capability to attain and maintain a certain weight. Most weight management techniques incorporate long-term lifestyle strategies that promote healthy eating and daily physical activity. Moreover, weight management includes developing meaningful ways to track weight over time and to classify ideal body weights for different individuals.



 


Animal nutrition centers on the dietary nutrients needs of animals, chiefly those in agriculture and food production, but also in zoos, aquariums, and wildlife management. Meeting livestock nutritional requirements is enormously important in upholding acceptable performance of neonatal, growing, finishing and breeding animals. From a practical standpoint, an optimal nutritional program should certify adequate intakes of amino acids (both traditionally classified essential and nonessential), carbohydrates, fatty acids, minerals, and vitamins by animals through a supplementation program that amends deficiencies in basal diets (e.g., corn- and soybean meal-based diets for swine; milk replacers for calves and lambs; and available forage for ruminants).



 


Nutritional Sciences is the examine of food, nutrients, and other food constituents, the intake and biochemical processing of food substances, their association to health and disease, and the application of this data to policy and programs. Its application is far reaching. Nutritional scientists recognize how food is digested, absorbed, and metabolized at different stages of life, and explore the effects of nutrient deficiencies and extremes to prevent and treat disease. Those who work in the field of nutritional science also draw on information of the social sciences to recognize the socio-cultural, psychological, economic, and political factors influencing food choice and health statues. Foci within the field comprise diverse approaches, from the study of biochemical pathways and connections with genetics, to observing population intake and relationship to health outcomes (nutritional epidemiology), to designing and testing nutrition interventions to improve community health, to handling nutrition programs and policies to ensure access to nutritious food, among others.



 


Food chemistry is the branch of chemistry that deals with the chemistry behind the biochemical nature of food, its properties and how they are managed in the body. It encompasses the study of chemical components from proteins to carbohydrates and more. In food chemistry, we learn how dissimilar processing techniques affect a certain type of food and also ways to enhance the quality of food.

Food biotechnology is the use of technology to alter the genes of our food sources. Our food sources are animals, plants, and microorganisms. With food biotechnology, we create new species of animals and plants, for example, specifically animals and plants that we eat. These new species have desired nutritional, production, and marketing properties


Food engineering is a technical, academic, and professional field that construes and applies principles of engineering, science, and mathematics to food manufacturing and operations, comprising the processing, production, handling, storage, conservation, control, packaging and distribution of food products. Given its reliance on food science and broader engineering disciplines such as electrical, mechanical, civil, chemical, industrial and agricultural engineering, food engineering is measured a multidisciplinary and narrow field.

Waste management or waste disposal embraces the processes and actions required to manage waste from its inception to its final disposal. This comprises the collection, transport, treatment and disposal of waste, together with monitoring and regulation of the waste management process and waste-related laws, technologies, economic mechanisms.



 


Food safety (or food hygiene) is used as a scientific process/discipline describing handling, preparation, and storage of food in ways that avert food-borne illness. The manifestation of two or more cases of a parallel illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. This covers a number of routines that should be followed to evade potential health hazards. In this way, food safety often edges with food defense to avert harm to consumers. The paths within this line of thought are safety between industry and the market and then amongst the market and the consumer.

Food toxicology is the examine of the nature, properties, effects and detection of toxic substances in food and their disease manifestation in humans. Radioactive elements, heavy metals, or the packing materials used in food processing are illustrations of such substances.

Food hygiene is a set of food manufacturing practices that aim to minimize biological food hazards through safe and clean processes to defend public health from foodborne diseases.



 


The assessment of food can bring about a lot of outcomes. While it can be used to perceive if there are any constituents that shouldn’t be there (often the presence of excess metals), it is also a mode which can be used for various quality control purposes, exclusively to see if the correct ratios are present in the foodstuff. For example, scrutinizing the nutritional content of a food trial is a big area. In these processes, an efficient food analysis tactic can enable the operator to analyze the fiber, protein, calorie, carbohydrate, fat, vitamins and mineral content of the foodstuff.

Quality control is a procedure that classifies and rectifies any defects in finished products before they are shipped. It can be attained by identifying and eliminating sources of quality problems during production to ensure customers' requirements are continually met.



 


Nutritional genomics, also recognized as Nutrigenomics, is a science studying the relationship between human genome, human nutrition and health. Individuals in the field work toward developing an understanding of how the whole body responds to a food via systems biology, as well as single gene/single food compound relationships. Nutritional genomics or Nutrigenomics is the relation between food and inherited genes; it was first expressed in 2001.

The term "nutritional genomics" is an umbrella term counting several subcategories, such as nutrigenetics, Nutrigenomics, and nutritional epigenetics. Each of these subcategories explains some aspect of how genes react to nutrients and express specific phenotypes, like disease risk. There are numerous applications for nutritional genomics, for case how much nutritional intervention and therapy can successfully be used for disease prevention and treatment



 


Nutrition is the biochemical and physiological procedure by which an organism uses food to support its life. It offers organisms with nutrients, which can be metabolized to generate energy and chemical structures. Failure to obtain adequate nutrients causes malnutrition. Nutritional science is the examination of nutrition, though it typically emphasizes human nutrition.

Health, permitting to the World Health Organization, is "a state of complete physical, mental and social well-being and not only the absence of disease and infirmity". An assortment of definitions has been used for dissimilar purposes over time. Health can be endorsed by encouraging healthful activities, such as regular physical exercise and adequate sleep, and by reducing or avoiding unhealthful activities or situations, such as smoking or excessive stress. Some factors affecting health are due to individual choices, such as whether to involve in a high-risk behavior, while others are due to structural causes, such as whether the society is decided in a way that makes it easier or harder for people to get essential healthcare services. Still, other factors are elsewhere both individual and group choices, such as genetic disorders.

Ageing (BE) or aging (AE) is the course of becoming older. The term escalations mainly to humans, many other animals, and fungi, whereas for example, bacteria, perennial plants and some simple animals are possibly biologically immortal. In a broader sense, ageing can state to single cells within an organism which have ended dividing, or to the population of a species.



 


Food packaging is a packaging system precisely planned for food and signifies one of the most important aspects among the processes involved in the food industry, as it offers protection from chemical, biological and physical alterations. The main goal of food packaging is to afford a practical means of protecting and delivering food goods at a reasonable cost while meeting the needs and expectations of both consumers and industries. Additionally, current trends like sustainability, environmental impact reduction, and shelf-life extension have progressively become among the most important phases in designing a packaging system.



 


Foodborne diseases are caused by contamination of food and occur at any stage of the food production, delivery and consumption chain. They can result from several forms of environmental contamination including pollution in water, soil or air, as well as unsafe food storage and processing.

Foodborne diseases encompass a wide range of illnesses from diarrhea to cancers. Most present as gastrointestinal issues, though they can also produce neurological, gynecological and immunological symptoms. Diseases causing diarrhea are a major problem in all countries of the world, though the burden is carried disproportionately by low- and middle-income countries and by children less than 5 years of age.