Track 1
Nutrition and Food Science
Food science is the study of the physical, biological, and chemical makeup of food and the concepts underlying food processing. Food science is the applied science devoted to the study of food. The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles erlying food processing, and the improvement of foods for the consuming public. Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism, and excretion
Track 2
Food Science and Technology
The food you consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development comes the mass production of food products using principles of food technology. All of these interrelated fields contribute to the food industry. Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere
Track 3
Nutrition & Metabolism
The areas of interest for Nutrition & Metabolism encompass studies in molecular nutrition in the context of obesity, diabetes, lipedemias, metabolic syndrome and exercise physiology. Manuscripts related to molecular, cellular and human metabolism, nutrient sensing and nutrient–gene interactions are also in interest, as are submissions that have employed new and innovative strategies like metabolomics/lipidomics or other omic-based biomarkers to predict nutritional status and metabolic diseases.
Track 4
Food Microbiology
Food microbiology is the study of the microorganisms that inhibit, create, or contaminate food, including the study of microorganisms causing food spoilage, pathogens that may cause disease especially if food is improperly cooked or stored, those used to produce fermented foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as producing probiotics. To ensure safety of food products, microbiological tests such as testing for pathogens and spoilage organisms are required. This way the risk of contamination under normal use conditions can be examined and food poisoning outbreaks can be prevented. Testing of food products and ingredients is important along the whole supply chain as possible flaws of products can occur at every stage of production.
Track 5
Probiotic Nutrition
Probiotics are nonpathogenic organisms (yeast or bacteria, especially lactic acid bacteria) in foods that can exert a positive influence on the host's health. The theory is that live microorganisms within food or in the form of a supplement improve the microbial balance of the intestinal tract. Probiotics are live bacteria and yeasts that are good for you, especially your digestive system. We usually think of these as germs that cause diseases. But your body is full of bacteria, both good and bad. Probiotics are often called "good" or "helpful" bacteria because they help keep your gut healthy
Track 6
Nutraceuticals & Medicinal Foods
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. Nutraceuticals are the food supplements in the diet & also helpful in treating and preventing the disease. Nutraceuticals are the fortified food products that provide medical benefits. Medicinal foods are specially designed & formulated for nutrition and dietary management of a disease. It has distinctive nutritional value than the normal foods.
Track 7
Nutrition and Health
Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism, and excretion. Eating a balanced diet is vital for good health and wellbeing. Food provides our bodies with the energy, protein, essential fats, vitamins and minerals to live, grow and function properly. We need a wide variety of different foods to provide the right amounts of nutrients for good health.
Track 8
Food Packaging Technology
Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale. After use, organic matter that is still in the food packaging needs to be separated from the packaging. This may also require rinsing of the food packaging. It is critical to maintain food safety during processing, packaging, storage, logistics (including cold chain), sale, and use. Conformance to applicable regulations is mandatory. All aspects of food production, including packaging, are tightly controlled and have regulatory requirements. Uniformity, cleanliness and other requirements are needed to maintain Good Manufacturing Practices.
Track 9
Clinical Nutrition
Clinical nutrition is nutrition of patients in health care. Clinical in this sense refers to the management of patients, including not only outpatients at clinics, but also (and mainly) inpatients in hospitals. It incorporates primarily the scientific fields of nutrition and dietetics. Among the routes of administration, the preferred means of nutrition is, if possible, oral administration. Alternatives include enteral administration (in nasogastric feeding) and intravenous (in parenteral nutrition).
TRACK 10:
Food Preservation and Food Storage
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity. Proper food storage helps maintain food quality by retaining flavor, color, texture and nutrients, while reducing the chance of contracting a food-borne illness. Foods can be classified into three groups. Perishable foods include meat, poultry, fish, milk, eggs and many raw fruits and vegetables.
Track 11
Livestock Nutrition
Animal nutrition focuses on the dietary needs of animals, primarily those in agriculture and food production, but also in zoos, aquariums, and wildlife management. There are seven major classes of nutrients: carbohydrates, fats, fiber, minerals, proteins, vitamins, and water. Nutritional Requirements of Livestock. The essential nutrients required by grazing animals are water, energy, protein, minerals, and vitamins. These nutrients are needed to maintain body weight, growth, reproduction, lactation, and health.
Track 12
Food Borne Diseases
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes. Symptoms vary depending on the cause, and are described below in this article. A few broad generalizations can be made, e.g.: The incubation period ranges from hours to days, depending on the cause and on how much was consumed.
Track 14
Food Quality and Nutritional Values
Sustenance extraordinary is the agreeable attributes of nourishment this is reasonable for shoppers. This comprises of outside components as look (measure, shape, shading, sparkle, and consistency), surface, and taste; components together with government review norms (e.g. of eggs) and inside (compound, physical, microbial). Wholesome score frameworks are strategies for positioning or score nourishment stock or suppers classes to talk the dietary cost of sustenance simplified to the gathering of people. Rating structures are progressed through governments, charitable gatherings, or non-open foundations and offices.
Track 15
Nutrigenomics
Nutrigenomics is a whole system approach. Nutrigenomics examines relationships between what we eat and our risk and response to disease and the molecular mediators - genes and gene expression and biomarkers, such as hormones or metabolites - between them. Nutrigenomics also seeks to provide a molecular understanding of how common chemicals in the diet affect health by altering the expression of genes and the structure of an individual's genome. The premise underlying nutrigenomics is that the influence of diet on health depends on an individual's genetic makeup.
Track 16
Nutritional Therapeutics and Treatments
Therapeutic supplements treatment (MNT) is a reclamation strategy to treating clinical circumstances and their related side effects and signs and indications through utilizing a for the most part customized sustenance plan formulated and observed through an efficient restorative specialist wellbeing professional, enlisted dietitian, or master nutritionist. The eating regimen is essentially constructed absolutely in light of the influenced person's therapeutic report, physical exam, practical examination, and dietary records.
Nutritional Therapeutics and Treatments
Therapeutic supplements treatment (MNT) is a reclamation strategy to treating clinical circumstances and their related side effects and signs and indications through utilizing a for the most part customized sustenance plan formulated and observed through an efficient restorative specialist wellbeing professional, enlisted dietitian, or master nutritionist. The eating regimen is essentially constructed absolutely in light of the influenced person's therapeutic report, physical exam, practical examination, and dietary records.
