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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.

Register now for the conference by choosing an appropriate package suitable to you.

Food Science is a multi-disciplinary field including science, organic chemistry, nourishment, microbiology, and engineering to give one the logical learning to tackle genuine issues related to the numerous aspects of the nourishment framework. The premise of the teach lies in a comprehension of the science of food components, for example, proteins, sugars, fats and water and the responses they experience amid preparing and capacity.

  • Track 1-1Macronutrients
  • Track 1-2Micronutrients

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 2-1Food Safety and Hygiene
  • Track 2-2Food-borne Diseases
  • Track 2-3Food-borne Diseases

Functional foods are defined as products that resemble traditional foods but possess demonstrated physiological benefits. However, nutraceuticals are commodities derived from foods but are used in the medicinal form of pills, capsules or liquids and again render demonstrated physiological benefits.

  • Track 3-1Adulterants in Food
  • Track 3-2Adverse effects
  • Track 3-3Adverse effects

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 4-1Endogenous
  • Track 4-2Exogenous
  • Track 4-3Lacto bacillus
  • Track 4-4Bifid bacterium

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 5-1Nutrient Deficiencies
  • Track 5-2Toxicities

Nutraceuticals are organically active phytochemicals that have medical advantages. These might be conveyed to the purchaser as a dietary supplement or potentially as a functional food. These items are probably going to assume a fundamental part in human health and lifespan. The utilization of these items by the majority of the public is without a medical prescription or supervision.

  • Track 6-1Herbal Supplements
  • Track 6-2Regulatory Compliance

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 7-1Olive Biophenols as Functional Food
  • Track 7-2Canning

Nutritional Epidemiology is the study of the nutritional determinants of disease in human populations.

In the field of Epidemiology, nutrition can be defined as:

•          The way in which the human body reacts with diet

•          The extent to which the diet influences levels of health

Malnutrition is a serious condition that occurs when a person’s diet doesn't contain the right amount of nutrients. The underlying causes of Malnutrition mainly include poverty, lack of access to food, disease, conflicts, climate change and lack of safe drinking water.

  • Track 8-1Science suppliments & Sports nutrtions
  • Track 8-2All the essential nutrients, sustainably

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 9-1Edipeel is an edible coating that increases the shelf-life of perishable fruits and vegetables.
  • Track 9-2Economically-motivated adulterations

Lifestyle factors, including nutrition, play an important role in the etiology of Cardiovascular Disease.

The soundness of heart is cardiovascular health. Body Nutrition management along with ample rest to the heart can prevent cardiovascular diseases. Cardiovascular fitness is the ability of the heart, blood cells and lungs to supply oxygen-rich blood to the working muscle tissues and the ability of the muscles to use oxygen to produce energy for movement.

  • Track 10-1Approaches to safety and quality in food processing
  • Track 10-2Food fortification and enrichment

Food & Nutrition influences the immune system of our body which can regulate the health, metabolism & diseases control of an organism. Balanced diet maintains the body to fight against the diseases. The immune system is monitored by the Antibodies & Immunoglobulin whereas nutrients play the main role in the buildup process.

For centuries, people have instinctively known that the better they eat, the healthier they are. The science of Nutritional Immunology studies individual foods on a molecular level, and how they affect human health on a cellular level.

 

  • Track 11-1Vulnerability assessment
  • Track 11-2Opportunities in Food Entrepreneurship and Investing

The essential goal of nutrition instructions is to assist people with establishing food habits and practice that are steady with the dietary needs of the body and adjusted to the cultural pattern and food assets of the territory in which they live.

Unlike to the instruction ideas utilized in some other health-focused fields, nutrition training isn't only a procedure of exchanging fact or information about the nutritive estimation of food, the role of food in presenting nutritional deficiency diseases, or techniques for food production, advertising, distribution, and preparation. Nutrition education is concerned principally with the creation and foundation of habits relating to a wide range of food-related practices, particularly to those related to improvement in individual patterns of food consumption.

  • Track 12-1Food inspection
  • Track 12-2Mitigation measure and strategy

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 13-1Breastfeeding for optimum health
  • Track 13-2Formula 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 14-1Nutrient Imbalances
  • Track 14-2Maintain a healthy weight
  • Track 14-3Get 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 15-1Virus cocktail to treat food poisoning
  • Track 15-2Food 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 16-1Sentinel wrap tracks real-time food spoilage
  • Track 16-2Near 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 17-1New Thinking on Food Protection
  • Track 17-2Types of fermentation

There is increasing scientific interest in the interactions of nutrition and health as part of the aging process. This role of nutrients affects the growth and development of the body during childhood, affects the risk of acute and chronic diseases, the maintenance of physiological processes and the biological process of aging.

As we age, a balanced and nutritious diet helps us maintain optimal health. It’s important to get the right nutrients, the right number of calories, and plenty of fluids.

  • Track 18-1CellPod: Home appliance to grow cultured food
  • Track 18-2Reduced production cost

Nutritional Therapy uses food to prevent and reverse diseases that plague most western societies: diabetes, obesity, heart disease, arthritis, and depression. In order for food to be therapeutic, it must be nutrient-dense, measured in part by the nutrients and anti-nutrients, contained in consumed foods.

Nutritional Therapy is also concerned with the way that foods are prepared and delivered for consumption. In order for foods to be therapeutically beneficial, the appropriate micro- and macronutrients must be delivered in a nutritionally dense format without contaminants.

  • Track 19-1Facilitates Pricing
  • Track 19-2Chemical 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 20-1The “trifecta of health”: BodyBio Foundational Kit
  • Track 20-2Fermentation process in biotechnology

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.

  • Track 21-1Introduction of solid foods.
  • Track 21-2Requirements for fermentation

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 22-1 Risk analysis
  • Track 22-2 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 23-1Sanitation Technologies
  • Track 23-2Role of Packaging in Food Processing

In developing countries, malnutrition contributes to over 6 million child deaths each year. (55 percent of the 12 m deaths.) In the last two centuries, there has been a general improvement in the health of people worldwide that has been attributed largely to changes in nutrition, hygiene, and public health. At the beginning of the 19th century, the burden of morbidity and mortality from nutritional deficiency diseases such as pellagra, rickets, and vitamin A deficiency was relatively high in Europe, North America, and much of the rest of world. By the end of the 20th century, these diseases were largely eradicated from industrialized countries, but many of these diseases and their associated morbidity and mortality continue to be major problems in developing countries today.

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 25-1Food defense mechanisms
  • Track 25-2Food Product Shelf Life

Vitaminology is a branch of science which deals with the study of vitamins, their structure, mode of action, and functions in maintaining body health. Lipidology is the study & activity of lipids their structure, Chemical composition & functions in our body. Both are associated with the nutrition field which is essential for our metabolism.

  • Track 26-1Impact of genetically modified food on health
  • Track 26-2latest development in fermentation technology

Renal nutrition can be defined as a diet prescribed in chronic renal failure and which is designed to control the intake of protein, potassium, sodium, phosphorus, and fluids. The principal sources of energy are carbohydrates and fats. Protein intake is limited; and is usually supplied from milk, eggs, and meat. Bread, Cereals, pasta, and rice are the primary sources of calories. The diet may be nutritionally inadequate and should be supplemented with vitamins and electrolytes.

Metabolism is the chemical reactions involved in retaining the dwelling nation of the cells and the organism. Metabolism can be quite simply divided into classes:

Catabolism - the breakdown of molecules to obtain energy

Anabolism - the synthesis of all compounds needed through the cells.

  • Track 27-1Food and Drug Administration Acts and Laws
  • Track 27-2Tempering and counterfeiting

Nutritional Biochemistry is the study of science that deals with nutrients and their chemical components, composition, structure & functions of living organisms. Nutritional Biochemistry deals with the assessment, intervention & treatment of disease.

  • Track 28-1Food physical chemistry
  • Track 28-2Food Quality Control in Food Industry

Food quality is an essential nourishment producing necessity since nourishment purchasers are defenseless to any type of contamination that may happen during the manufacturing procedure. Numerous buyers additionally depend on assembling and preparing measures, especially to realize what fixings are available, because of dietary, healthful necessities (genuine, vegetarian), or medicinal conditions (e.g., diabetes, or allergies).

It is vital to understand the nutritional value of food because of the effect on the body as it relates to cholesterol, fat, salt, and sugar intake. The food label is the key instrument for the customers to ensure the nutritional value of a product.

  • Track 29-1Food protection
  • Track 29-2Food storage

Advances in Food and Nutrition react to the rising requests of the consumers and the different issue that emerge due to an improper or insufficient intake of food and nutrition. There are various researches in food engineering techniques that are being developed which incorporates genetically modified food and 3D imprinting in food.

  • Track 30-1Cultured/Lab-grown meat
  • Track 30-2Food defense mechanisms
  • Track 30-3Health hazards

The natural approach to health makes use of the evidences of lifestyle, detoxification and techniques for diet. Integrative nutrition aims to upgrading the overall wellbeing through diet and lifestyle changes. Holistic / Integrative Nutrition empower you to transform your personal life.

 

 

 

  • Track 31-1Higher employee morale
  • Track 31-2 Flavor Chemistry

Agriculture and Nutrition share a typical passage point: "Food." Food is a key result of agricultural exercises, and, thusly, is a key contribution to great nutrition. Without farming there is little nourishment or sustenance. However, availability of food from agriculture doesn't guarantee great nutrition.

  • Track 32-1Agronomy
  • Track 32-2AGRICULTURAL RESEARCH

Since plants remain at the base of the natural food chain, mineral supplements absorbed by plants inevitably discover their way into the issue that makes up all animals, including humans.

Plant nutrition is generally regarded as two separate points: natural nutrition and inorganic nutrition. Organic nutrition centers around the production of carbon compounds, particularly the consolidation of carbon, hydrogen, and oxygen by means of photosynthesis, while inorganic nutrition is concerned fundamentally with the obtaining of mineral components from the soil. Photosynthesis and the securing of mineral particles from the soil are so reliant, be that as it may, that this qualification amongst natural and inorganic nutrition is more a matter of convenience than genuine.

  • Track 33-1Agricultural and Food Chemistry
  • Track 33-2 Agricultural Chemical Science

Nutritional deficiency disorders may include inadequacies or overabundances in the diet, weight gain and dietary problems, and incessant illnesses, for example, cardiovascular infection, hypertension, disease, and diabetes mellitus. Wholesome sicknesses additionally incorporate formative variations from the norm that can be counteracted by abstaining from food, an innate metabolic issue that reacts to dietary treatment, the association of nourishments and supplements with drugs, food allergies and intolerances, and potential perils in the food supply.

  • Track 34-1Good Manufacturing Practices
  • Track 34-2Food Contaminants

Protein Science deals with the structure, functions, and biological significance of proteins, their role in genetics, molecular and cell biology, and their regulation and mechanisms of action.

A single cell can include hundreds of proteins, each with a completely unique feature. Although their systems, like their features, range substantially, all proteins are made up of 1 or more chains of amino acids. Proteins can play a big selection of roles in cellular or organism. Proteins make up about 42% of the dry weight of our bodies.

  • Track 35-1Use of safe, nutritious, and wholesome food
  • Track 35-2 Good Food Safety Practices