Call for Abstract

30th World Congress on Nutrition & Food Sciences, will be organized around the theme “Promoting the New Dimensions of Nutrition and Food Science”

Nutrition Summit-2019 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Nutrition Summit-2019

Submit your abstract to any of the mentioned tracks.

Register now for the conference by choosing an appropriate package suitable to you.

  • Track 1-1Food Additives
  • Track 1-2Food Bioactivity
  • Track 1-3Dietary Management
  • Track 1-4Nutritional Benefits
  • Track 1-5Food Toxicology Prevention and Control
  • Track 2-1Biological and Food Process Design
  • Track 2-2Food Ingredient Technology
  • Track 2-3Human Sensory Systems and Food Evaluation
  • Track 2-4Food Grading
  • Track 2-5Fermentation Technology
  • Track 3-1Global Nutritional Challenges
  • Track 3-2Nutrition Education
  • Track 3-3Nutritional Science
  • Track 3-4Bio-Availability and Bio-Equivalence Studies
  • Track 3-5Food and Nutrition
  • Track 3-6ADME Studies
  • Track 4-1Food Sampling
  • Track 4-2Membrane or Filtration Microbiological Tests
  • Track 4-3Microbial Biopolymers
  • Track 4-4Fermentation in Food Processing
  • Track 4-5Other Microbiological Tests
  • Track 5-1Nutrition Properties of Probiotics
  • Track 5-2Complications of Enteral Nutrition
  • Track 5-3Methods of Delivering Enteral Nutrition
  • Track 5-4Health Benefits of Probiotics
  • Track 5-5Role of Probiotic in Allergic Diseases
  • Track 6-1Bioactive Nutraceuticals
  • Track 6-2Pharmaconutrition
  • Track 6-3Phytochemicals: Nutraceuticals and Human Health
  • Track 6-4Probiotics and Nutraceuticals
  • Track 6-5Marine Nutraceuticals and Functional Foods
  • Track 7-1Nutrient Bioavailability
  • Track 7-2Modern Nutrition in Health and Disease
  • Track 7-3Trace Elements in Human Nutrition and Health
  • Track 7-4Health Policies & Implementation
  • Track 7-5Food Industry Influences Nutrition and Health
  • Track 8-1Plastics in Food Packaging
  • Track 8-2Developments in Food Packaging Technology
  • Track 8-3Biodegradable Polymers for Food Packaging
  • Track 8-4Sol–Gel Based Application in Food Packaging Technology
  • Track 8-5Antimicrobial Food Packaging
  • Track 9-1Clinical Malnutrition
  • Track 9-2Nutrition and Cardiovascular Health
  • Track 9-3Enteral Nutrition
  • Track 9-4Medical Nutrition Therapy
  • Track 9-5Nutrition Physiology
  • Track 10-1Freezing and Food Safety
  • Track 10-2Shelf-Stable Food Safety
  • Track 10-3Canning and Home canning
  • Track 10-4High Pressure Processing of Food
  • Track 11-1Effects of Feed Ingredients on Livestock Nutrition
  • Track 11-2Basics of Livestock Nutrition
  • Track 11-3Adding vitamins for improved health
  • Track 11-4Dairy products
  • Track 11-5Nutrition from Animal Source
  • Track 12-1Implication of Milk Products in Food-Borne Diseases
  • Track 12-2Global Estimation of Food Borne Diseases
  • Track 12-3Listeria monocytogenes, as a Food-Borne Pathogen
  • Track 12-4Ptomaine Poisoning
  • Track 12-5Botulism
  • Track 13-1Human Nutrition & Dietetics
  • Track 13-2Nutraceuticals & Medicinal Foods
  • Track 13-3Nutrition & Cardiovascular Health
  • Track 13-4Role of Nutrtition in Human Life Cycle
  • Track 14-1Nutrition and Food Safety
  • Track 14-2Nutrition through Life Course
  • Track 14-3Food Engineering
  • Track 14-4Functional Foods and Bioactive Compounds
  • Track 15-1Nutrigenetics
  • Track 15-2Telomere and Nutritional Status
  • Track 15-3Nutritional Epigenetics
  • Track 15-4Genome Damage and Nutritional Deficiency
  • Track 16-1Importance of Nutritional Therapies
  • Track 16-2Plant Nutrition and Nutraceuticals
  • Track 16-3Nutrition in Cancer Treatment
  • Track 16-4Medicinal Foods and Probiotic Nutrition
  • Track 16-5Nutritional Epidemiology
  • Track 17-1Toxicology of Tannins and related Polyphenols
  • Track 17-2Metabolism and Toxicology of Selenomethionine
  • Track 17-3Toxicology of Tryptophan in food
  • Track 17-4Amino acid Racemization in Alkali-treated Food Proteins
  • Track 17-5Food Irradiations
  • Track 18-1Dietary Supplements
  • Track 18-2Oral Nutritional Supplements
  • Track 18-3Innovative Human Therapeutics
  • Track 18-4Nutritional Epidemiology & Malnutrition
  • Track 18-5Herbal Supplements
  • Track 19-1Natural systems for Food waste management and treatment
  • Track 19-2Energy Content of Municipal Solid Waste and its Potential Utilization
  • Track 19-3Geoenvironmental Engineering For Food Waste Management
  • Track 19-4A Life Cycle Approach to the Management
  • Track 20-1Food Allergy
  • Track 20-2Food Safety Assessment
  • Track 20-3Food Intolerance
  • Track 20-4Food Contaminants
  • Track 20-5Food Waste Disposals