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Maria Chiara Valerii

Maria Chiara Valerii

University of Bologna, Italy

Ms. Niloofar Pejman

Ms. Niloofar Pejman

Polytechnic University of Catalonia, Barcelona Spain

Prakash R Kondekar

Prakash R Kondekar

Director, Indian Institute of Naturopathy, India

Dr. Marcela Albuquerque

Dr. Marcela Albuquerque

CEO, NEPP - Center for Studies in Probiotics and Prebiotics. France

Dr. Hisham R Ibrahim

Dr. Hisham R Ibrahim

The Graduate School of Agriculture, Kagoshima University. Japan

Maciej Combrzyński

Maciej Combrzyński

University of Life Sciences in Lublin. Poland

Beata Biernacka

Beata Biernacka

University of Life Sciences in Lublin, Poland

Tomasz Oniszczuk

Tomasz Oniszczuk

University of Life Sciences in Lublin, Poland

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Nutrition Science 2023

About Conference

We are privileged to announce 27th World Congress on Nutrition and Food Sciences scheduled in Singapore City, Singapore during July 17-18, 2023.

Nutrition is the science that infers the interaction of nutrients and other substances in food in relation to preservation, growth, reproduction, health and disease of an organism. It comprises food intake, absorption, assimilation, biosynthesis, catabolism and excretion. The nutrition of an organism is what it eats, which is largely determined by the availability and palatability of foods. For humans, a healthy diet comprises preparation of food and storage techniques that preserve nutrients from oxidation, heat or leaching, and that diminishes hazard of foodborne illnesses.

We invite all the speakers, dietician, nutritionists, nutrition science researchers, experts, experimenters, officials, moderators, researchers, exhibitors and students to join NUTRITION SCIENCE 2023. The event welcomes all researchers to take part in this conference on food and nutrition. This conference is to  “Gain  your  powers  and  strengths  with the   knowledge  on  food and  nutrition  to   achieve  your  goals  and  also through  this,  we can  protect  our  planet”.

Why to Attend:

This conference aim is to provide latest research on Food and Nutrition and to get rid of bad diet from everyone and to share the knowledge on healthy diet, obesity and weight management and also sharing of some food security challenges during pandemic situation. The NUTRITION SCIENCE 2023 includes advanced workshops on Food and Nutrition, lectures and symposia, including a designated registration area, a refreshment break and gala lunch. So come and join leading experts and allied professionals to keep up with the rapidly accelerating pace of change that is already having an impact on the field of Food & Nutrition, and will continue to in the future.

NUTRITION SCIENCE 2023 anticipates hundreds of delegates including international keynote lectures and oral presentations by renowned speakers and poster presentations by students, Exhibitions and delegates all around the world which will craft a platform for comprehensive promotion and effective expansion in this field. It offers international networking and prospects for collaborations with worldwide companies and industries .This universal event will be an admirable opportunity for the Nutrition and Food Scientists and other professionals.

Target Audience:

Clinical Nutritionists | Department of Nutrition and Dieticians | Health-Care Professionals | Infant care specialist | Manufacturing Medical Devices Companies | Nutrition and Food science Associates | Nutrition based Companies | Researchers | Scientists | Professors | Young Researchers | Students | Technical Staff | Pharmaceutical companies


Sessions / Tracks

Track 1: Nutrition and Food Science:

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.

Track 2: Food Science & Technology:

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.

Track 3: Nutrition and Metabolism:

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).

Track 4: Nutrition and Dietetics:

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.

Track 5: Clinical Nutrition:

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

Track 6: Food Processing and Technology:

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.

Track 7: Nutritional Deficiency and Disorders:

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.

Track 8: Prebiotics and Probiotics:

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.

Track 10: Obesity and Weight Management:

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.

Track 11: Livestock Nutrition:

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).

Track 12: Food and Nutritional Science:

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.

Track 13: Food Chemistry and Biotechnology:

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.

Track 14: Food Engineering and Waste Management:

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.

Track 15: Food Safety, Toxicology and Hygiene:

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.

Track 16: Food Analysis and Quality Control:

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.

Track 17: Nutrigenomics:

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

Track 18: Nutrition, Health & Aging:

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.

Track 19: Food Packaging Technology:

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.

Track 20: Food Borne Diseases:

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.


Market Analysis

The international nutritional analysis market is predictable to be USD 5.4 billion in 2021 and is anticipated to grasp USD 7.9 billion by 2026, at a CAGR of 8.3% from 2021 to 2026.

Market of food and Nutrition supplements market has seen a prodigious spike in manufacture and sales. This has empowered many new Industries to dive into the business sector with goods that pledge to be the remedy for youth, wellbeing, and essentialness. As directed by the Nutritional journals, the nutritional supplement market worldwide is estimated to be $104 billion.

Nutrition analysis is the progression of concentrating food while also allowing for biosynthesis, catabolism, excretion, assimilation, and absorption. Nutritional analysis guarantees that food quality is enhanced and secure. Nutritional analysis is most usually used in the retail food packaging industry, in the form of nutrition fact menus and panel labeling. The nutritional makeup of foods can be discovered and measured precisely through nutritional analysis. This is significant because the nutritional composition of food is enormously essential to both consumers and authorities. Variable food label policies are incentivizing market contributors to use nutritional analysis. Government rules relating to food safety and higher quality are major influences considered in this market. It is an significant aspect of analytical chemistry that gives data on the chemical composition, processing, quality control, and contamination of food. It ensures that commerce and food guidelines are monitored.

The Global agricultural industry market is assessed to be about $8.7 trillion according to the Plunkett Research estimate. Global Food Export alone is evaluated at around $1.47 trillion in 2017 according to the world trade organization. The cost of food varies in every region which makes it a bit difficult to learn about. It varies due to various factors which comprise location, Food manufacturing industries, food transportation, food storage and climate.

Global Nutritional Food Market, By Product (Bakery and Cereals, Dairy Products, Meat, Fish and Eggs, Soy Products, Fats and Oils and Others), Ingredient (Carotenoids, Dietary Fibers and Carbohydrates, Fatty Acids, Minerals, Anti-oxidants, Prebiotics and Probiotics, Vitamins, Proteins and Others), Application (Sports Nutrition, Weight Management, Immunity, Digestive Health, Clinical Nutrition, Cardio Health, Pediatric, Veterinary, Medical, Personalized and Others), Health (Allergies, Bone and Joint, Glucose Management, Cancer, Cardiovascular, Maternal and Infant and Skin) – Industry Trends and Forecast to 2029.



Global Nutritional Food Market Analysis and Size:

Human bodies need vitamins and minerals, known as micronutrients. These micronutrients nourish body and aids in keeping it healthy. The rise in health awareness is mounting the growth of the nutritional food market.

These nutrients can reduce your risk for chronic diseases. Global nutritional food market was valued at USD 5.40 billion in 2021 and is expected to reach USD 11.08 billion by 2029, registering a CAGR of 9.40% during the forecast period of 2022-2029.



Restraints/Challenges Global Nutritional Food Market:

On the other hand, absence of nutritional labeling regulations in several countries and lack of food control infrastructure and resources in emerging countries are predictable to obstruct market growth. Also, lack of harmonization of food nutritional labeling regulations and time-consuming testing methods are anticipated to challenge the nutritional food market in the forecast period of 2022-2029.

This nutritional food market report delivers details of new recent developments, trade regulations, import-export analysis, production analysis, value chain optimization, market share, impact of domestic and localized market players, analyses opportunities in terms of emerging revenue pockets, alterations in market regulations, strategic market growth analysis, market size, category market growths, application niches and dominance, product approvals, product launches, geographic expansions, technological innovations in the market.

Covid-19 Impact on Nutritional Food Market:

To address the COVID-19 outbreak, pharmaceutical and biotech companies collaborated and supported nutritional food products' development. An escalation in demand for nutrition-rich products was witnessed due to the concerns about the infection and ill effects. The upsurge in the health consciousness among population accelerated the nutritional food market, and will endure to support the market in the post-pandemic scenario.




Past Conference Report

We gratefully express thank all our pleasing speakers, conference attendees, students for making NUTRITION SCIENCE 2022 Conference the best ever!

The “26th World Congress on Nutrition and Food Sciences” was held during September 29-30, 2022 as a Webinar. The generous response was received from the Editorial Board Members of Journals along with scientists, researchers, students, and leaders from various fields of Nutrition and Food science, who made this event a grand success. We are acknowledging with gratitude and support by all the Editorial Board Members of Journal of Food and Nutritional Disorders for their valuable suggestions for the growth of the Organization.

The conference was initiated with the Honorable presence of the Keynote forum. The heartfelt gratitude to the Organizing Committee Associates, many external experts, company representatives and other eminent personalities who supported the conference by facilitating the discussion forums. We also took the privilege to felicitate the Organizing Committee Members, Editorial Board Members and Media Partners who supported this event.

The keynote Forum of the conference as follows:

  • Stefania De Santis, University of Bari Aldo Moro, Italy
  • B.K. Mishra, North-Eastern Hill University, India
  • Anubhuti Sharma, ICAR- Directorate of Rapeseed Mustard Research, India

By the outstanding accomplishment of NUTRITION SCIENCE 2022, it is proud to announce the 27th World Congress on Nutrition and Food Sciencesto be held during July 17-18, 2023, in Singapore City, Singapore. NUTRITION SCIENCE 2023 has been organized with the intention and the specific intent of promoting the development of new perspectives and ideas for exploiting the high level of Awareness attained by the scientific community in various Nutrition and Food Science fields.

Let us meet at @ NUTRITION SCIENCE 2023.


To Collaborate Scientific Professionals around the World

Conference Date July 17-18, 2023

For Sponsors & Exhibitors

Speaker Opportunity

Past Conference Report

Supported By

Journal of Nutrition Science Research Journal of Food & Industrial Microbiology Journal of Experimental Food Chemistry

All accepted abstracts will be published in respective Conference Series International Journals.

Abstracts will be provided with Digital Object Identifier by