33^rd European Nutrition and Dietetics Conference

Nutrition and Food Science Research

1 Nutrition and Food Science Research: Nutrition plays a crucial role in overall health and development, with improved nutrition correlating to enhanced new born, child, and maternal well-being, reinforced immune systems, safer pregnancies and childbirths, reduced risk of non-communicable diseases like diabetes and cardiovascular issues, and extended life expectancy.

Healthy children demonstrate improved learning capacities, while individuals receiving adequate nutrition exhibit increased productivity, aiding in breaking the cycle of poverty and hunger over time. Food science, a multidisciplinary field encompassing chemistry, biology, nutrition, microbiology, physics, mathematics, and engineering, aims to provide a scientific understanding of food's molecular composition, leading to the development of safer and superior food products for human consumption.

Food Science encompasses the application of science and technology throughout the entire journey of food production, processing, packaging, distribution, and utilization, ensuring both quality and safety. Food scientists work across various domains such as food processing, preservation, product development, and more, contributing to advancements in food microbiology, engineering, chemistry, and biochemistry.

Themes covered:

• Food Microbiology
• Food Engineering
• Food Chemistry
• Food Processing
• Food Biochemistry
• Antioxidants and Phytochemicals
• Clinical Nutrition
• Dietary Surveys
• Diets and Diseases
• Eating Disorders
• Maternal and Infant Nutrition
• Metabolism and Nutrition Physiology
• Nutrient Metabolism
• Nutrition and Food Health
• Nutritional Epidemiology
• Nutritional Status