Nutrition Conferences, Food Science Conferences, Diet & Nutrition Conferences, World Nutrition Conferences, Clinical Nutrition Conferences

Renowned Speakers

Alison Burton Shepherd

Kingâ€™s College London UK

Carmen GÃ³mez Candela

Autonomous University of Madrid Spain

Dilek Boyacioglu

Istanbul Technical University Turkey

Christine Brombach

Zurich University of Applied Sciences Switzerland

Christopher Smith

Food,Nutrition and Health Research Centre Manchester Metropolitan University UK

Francois Andre Allaert

Cen Nutriment Dijon France

Eileen Kennedy

Tufts University USA

Amiza Mat Amin

School of Food Science University Malaysia

Recommended Global Nutrition Webinars & Conferences

Europe & UK

Nutrition Science 2025, France Nutri-Food Chemistry 2025, Germany Nutraceuticals 2025, Germany Nutrition Congress 2025, Switzerland HEALTH NUTRITIONAL 2025, Netherlands

Asia Pacific & Middle East

Canada

Nutritionalscience-2025, Canada

NUTRITION 2022

About Conference

We invite all the participants across the world to attend the “The 32nd World Congress on Nutrition & Food Sciences" April 20-21, 2022 Paris, France and to encourage young minds and their research abilities by providing an opportunity to meet the experts in the field of Nutrition & Food Sciences. Nutrition Summit 2022.

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. The diet of an organism is what it eats, which is largely determined by the availability and palatability of foods. For humans, a healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduces risk of foodborne illnesses.

Why to attend Nutrition Conference?

Nutrition Summit 2022 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 global promotion and effective development in this field. It provides international networking and opportunities for collaborations with worldwide companies and industries

This global event will be an excellent opportunity for the Nutrition and Food Scientists and other professionals. We are anticipating around 100+ speakers and over 200 delegates for this esteemed congress.

Target Audience of Nutrition Conference

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

Session and Tracks

The meeting was carried out through various sessions, in which the discussions were held on the following major scientific tracks:

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 underlying 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

Related Societies:

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.

Related Societies:

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.

Related Societies:

Track 4: Food and Nutritional Toxicology

Food toxicity can be caused due to chemical microbiological hazards and physical. Toxicity can occur from natural elements, endogenous toxins of plant origin. Toxins can also be produced during various processing stages. Toxicity refers to the adverse effects of toxins on the consumers. Nutritional toxicology refers to the means by which the components of the diet or the diet itself prevent against the effects of toxins

Track 5: Dietary Supplements & Functional Foods

Dietary supplements include vitamins, minerals, herbs, botanicals, enzymes, amino acids, or other dietary ingredients. You take these products by mouth in pill, capsule, tablet, or liquid form to supplement your diet. Functional foods are foods that have a potentially positive effect on health beyond basic nutrition. Proponents of functional foods say they promote optimal health and help reduce the risk of disease. ... An example is orange juice that's been fortified with calcium for bone health. Functional foods can be considered to be those whole, fortified, enriched or enhanced foods that provide health benefits beyond the provision of essential nutrients (e.g., vitamins and minerals), when they are consumed at efficacious levels as part of a varied diet on a regular basis.

Related Societies:

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 13: Nutrition, Health & Aging

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. The role of nutrition in aging. Nutritional requirements do not change appreciably with age among adults. ... The reduction in food intake and the tendency of old people to eat the same diet day after day makes them potentially vulnerable to possible deficiencies in specific vitamins, minerals, and protein.

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.

Past conference

The 29th Annual Meeting on Nutrition & Food Sciences (Nutrition Meeting 2018) hosted by Conference Series LLC Ltd took place at Bangkok, Thailand during November 05-06, 2018. It was organized by Conference Series LLC Ltd and generous response was received from the Editorial Board Members of our Supporting Journals as well as from eminent scientists, talented researchers and young student community. Researchers and students who attended from different parts of the world made the conference one of the most successful and productive events in 2018 from Conference Series LLC Ltd.

The program witnessed thought provoking keynote and plenary presentations from experts in the field of Nutrition, highlighting the theme, “Nutrition, Food Science & Innovation".

The meeting was carried out through various sessions, in which the discussions were held on the following major scientific tracks:

Clinical Nutrition
Food Processing & Technology
Public Health Nutrition
Food Science and Chemistry
Nutritional Biochemistry
Probiotics & Prebiotics
Nutraceuticals & Medicinal Foods
Human Nutrition & Dietetics
Dietary Supplements & Functional Foods
Nutritional Epidemiology & Malnutrition
Nutrition Education
Diet & Appetite
Nutrition, Health & Aging
Pediatric & Maternal Nutrition
Food & Nutritional Toxicology
Food & Nutritional Immunology
Nutrition in Cancer Care
Behavioral Nutrition & psychology
Obesity, Diabetes & Endocrinology
Nutritional Neuroscience & Eating Disorders
Plant & Livestock Nutrition
Food & Nutritional Disorders
Dairy Science & Technology
Food Safety & Standards
Food Packaging Technology
Nutrition Metabolism & Disorder
Food waste management and utilization
Food microbiology
Food preservation and Food storage
Food and Agri business management
Sports Nutrition & Kinesiology

The highlights of the meeting were the keynote lectures from:

Cleto Corposanto, Magna Graecia University, Italy
Rajasekhar Kali Venkata, University of Hyderabad, India

Nutrition Meeting - 2018 played an important role in promoting multidisciplinary interactions between science and medicine to enhance research in Nutrition. The program covered current and emerging research innovations in the field of Nutrition.

We are obliged to the various delegates from companies and institutes who actively took part in the discussions. We sincerely thank the Organizing Committee Members and Editorial board of Nutrition-2018 for their gracious presence and continuous support throughout the proceedings of this event. With the valuable feedback and generous response received from the participants of the event, Conference Series LLC Ltd would like to announce the commencement of ” 31st Annual Congress on Nutrition & Food Sciences" during September 21-22, 2020 at Paris, France.

Market Research

The global nutritional analysis market is projected to grow at a CAGR of 8.2% to reach USD 5.99 Billion by 2022, in terms of value. The objective of this study is to define, segment, and project the size of the nutritional analysis market on the basis of parameter, product type, objective, and region, and to provide detailed information about the crucial factors influencing market dynamics (drivers, restraints, opportunities, and industry-specific challenges). The market opportunities and competitive landscape of market leaders are also studied for the stakeholders. Competitive developments such as new service launches, expansions, acquisitions, and investments are also included. This report includes estimations of market size in terms of value (USD million). Both, top-down and bottom-up approaches have been used to estimate and validate the size of the nutritional analysis market and of various other dependent submarkets in the overall market. Key players in the market have been identified through secondary research, and their market share in respective regions has been determined through primary and secondary research.

To Collaborate Scientific Professionals around the World

Conference Date November 21-22, 2022

For Sponsors & Exhibitors

sponsor@conferenceseries.com

Speaker Opportunity

Poster Opportunity E-Poster Opportunity

Useful Links

Past Conference Report

NUTRITION SUMMIT 2021 Conference

Supported By

Journal of Food Science and Nutrition Journal of Food and Nutritional Disorders Journal of Food Nutrition and Health

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

Abstracts will be provided with Digital Object Identifier by

Nutrition & Food Sciences

November 21-22, 2022 Paris, France

Assessing, Analysing & Monitoring Food & Nutritional Research

Nutrition conferences | Food Science conferences | Nutrition Summit 2022 | Diet & Nutrition conferences | Asia-Pacific | Europe | USA

Conference Series Conferences gaining more Readers and Visitors

Renowned Speakers

Alison Burton Shepherd

Carmen GÃ³mez Candela

Dilek Boyacioglu

Christine Brombach

Christopher Smith

Francois Andre Allaert

Eileen Kennedy

Amiza Mat Amin

Recommended Global Nutrition Webinars & Conferences

Europe & UK

Asia Pacific & Middle East

Canada

NUTRITION 2022

About Conference

Session and Tracks

Past conference

Market Research

To Collaborate Scientific Professionals around the World

Useful Links

Past Conference Report

Supported By