Recommended Global Nutrition Conferences
Nutrition Summit 2020
We invite all the participants across the world to attend the “31st World Congress on Nutrition & Food Sciences” during February 17-18, 2020; Osaka, Japan. The theme of the conference is “Assessing, Analysing & Monitoring Food & Nutritional Research” 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 2020.
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 2019 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
- Business Entrepreneurs
- 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
- Young Researchers
- Technical Staff
- Pharmaceutical companies
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
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
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.
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.
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.
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
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.
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.
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.
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).
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.
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.
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.
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.
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.
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.
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.
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.
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.
Large quantities of both liquid and solid wastes are produced annually by the food processing industry. These waste materials contain principally biodegradable organic matter and disposal of them creates serious environmental problems. Factors affecting the costs of waste disposal are the volume or hydraulic load and the strength or organic load. The waste loads at the processing plant can be reduced significantly through the use of new or modified processing methods and through in‐plant treatment and re‐use. A number of waste treatment processes are available to make the wastewater suitable for discharge. The most widely applied processes are biological treatment, impounding in storage lagoons, and land irrigation.
Food toxicology is the study 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 examples of such substances. Food and nutritional toxicologists deal with toxicants in food, the health effects of high nutrient intakes, and the interactions between toxicants and nutrients. A toxicant is any toxic substance. Toxicants can be poisonous. The term covers substances that may be man-made, biologically produced, or naturally occurring. There are different types of toxicants and they can be found in the air, soil, water, or food.
A Glance at Market of Nutrition and Food:
All through the last ten to fifteen years, bargains in the overall Nutrition supplements advertise have seen a marvellous spike. This has enabled different new players to wander into the business segment with things that assurance to be the solution for youth, prosperity, and vitality. As shown by the evaluations of the Nutrition Business Journal report, the overall Nutrition and supplements advertise stayed at US $96 billion beginning 2012. Following a year, it was around US $104 billion comprehensive.
Past Conference Report
Past Conference Report
Nutrition Summit 2019
Nutrition Summit 2019 Report
The “30th World Congress on Nutrition & Food Sciences” was organized greatly, during May 17-18, 2019 at Osaka, Japan.
The conference was organized around the theme “Promoting the New Dimensions of Nutrition and Food Science” which comprised of 20 Tracks designed to offer comprehensive sessions that address current issues in the field of Nutrition & Food Sciences. This world congress conference brought eminent scientists together from all the nations and in which many critical issues were discussed in depth to provide up-to-date information to the world. On the other hand, the meeting provided a best platform for the young researchers to share their ideas and experiences.
It’s really an honor to have the speakers from all over the world and it’s been a great moment to hear on different research papers at the time of oral presentations and also young research fellows has given a great talk about the current impacts on Nutrition & Food Sciences. Finally, the program has been closed with panel discussion and certificate distribution.
We will get back to you all with Nutrition Summit 2020, Initial Announcement and hope to see you all at our future conference.