7^th International Conference on Nutrition, Food Science and Technology July 22-23, 2024 Rome, Italy

We are privileged to announce “7^th International Conference on Nutrition, Food Science, and Technology” scheduled in Rome, Italy during July 22-23, 2024.

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 Food Technology Congress 2024. The event welcomes all researchers to take part in this conference on food and nutrition. This conference theme is Shaping the Sustainable Food System for Future.

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 Food Technology Congress 2024 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.

Food Technology Congress 2024 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

Track 1: Nutrition and Diet

Nutrition and diet play a pivotal role in our overall health and well-being. A balanced diet, rich in essential nutrients, is essential for optimal physical and mental function. It provides the body with energy, helps maintain a healthy weight, and supports vital functions like immune system strength and organ function. Proper nutrition can also reduce the risk of chronic diseases such as heart disease and diabetes. To achieve a well-rounded diet, it's crucial to consume a variety of foods, including fruits, vegetables, lean proteins, whole grains, and healthy fats. Making informed dietary choices is the cornerstone of a healthy and vibrant life.

Track 2: Obesity and Malnutrition

Obesity and malnutrition represent two extreme ends of the nutritional spectrum, each posing significant health risks. Obesity, characterized by excess body fat, is a global epidemic and is linked to conditions like heart disease, diabetes, and certain cancers. On the other hand, malnutrition refers to deficiencies or imbalances in essential nutrients and can lead to stunted growth, weakened immunity, and cognitive impairments. Paradoxically, both conditions can coexist within communities, highlighting the importance of balanced nutrition. Addressing these issues requires education on healthy eating habits, access to nutritious foods, and healthcare interventions tailored to individual needs. If a person does not get the right balance of nutrients, they can also have malnutrition. It is possible to have obesity with malnutrition.

• Mortality
• Morbidity

Track 3: Food Technology

Food technology encompasses a wide array of scientific and engineering innovations applied to the production, processing, and preservation of food. It plays a pivotal role in meeting the demands of our growing global population and enhancing food safety. Advancements in food tech include novel packaging materials, precision agriculture, and biotechnology applications like genetic modification. These innovations enable the development of healthier, more sustainable, and longer-lasting food products. However, ethical and environmental concerns arise, necessitating a balance between progress and potential risks. The ongoing evolution of food technology is shaping the future of agriculture and the way we nourish ourselves. There are some corporations and start-ups to reduce the plastic generation and disposal.

• Personalized Nutrition
• Restaurant Digitization
• Robotics
• Food Waste Reduction

Track 4: Food Biotechnology

Food biotechnology is a branch of science that utilizes genetic and molecular techniques to enhance food production, quality, and safety. This field allows for the development of genetically modified organisms (GMOs) that can resist pests, increase crop yields, or improve nutritional content. It also aids in the creation of enzymes and microorganisms for food processing, like cheese and yogurt production. While food biotechnology offers potential benefits, it also raises ethical and safety concerns that require careful regulation and consideration to ensure the well-being of consumers and the environment.

Track 5: Food Chemistry and Biochemistry

Food chemistry and biochemistry are fundamental disciplines that explore the composition, structure, and reactions of substances in food. Food chemistry investigates the chemical processes that occur during cooking, preservation, and storage, influencing taste, texture, and nutrition. In contrast, food biochemistry delves deeper into the molecular and biological aspects of food, examining how enzymes, proteins, and other compounds impact food quality and health. Together, these fields contribute to food science, improving food safety, quality, and the development of new products, all while ensuring the nutritional and sensory properties of what we eat.

Track 6: Food Microbiology

Food microbiology is the branch of science that studies microorganisms in food and their effects on its safety and quality. This field delves into bacteria, fungi, viruses, and other microorganisms that can spoil food or cause foodborne illnesses. Food microbiologists examine food processing techniques, storage, and preservation methods to prevent microbial contamination. They also play a crucial role in developing probiotics and fermented foods, showcasing the positive impact of microorganisms on food. Food microbiology is pivotal in ensuring the microbiological safety of our food supply and expanding our understanding of the microbial world in relation to what we eat. The changes vary according to the type of food degraded but can be summarized by examining the fates of the major nutrients found in food: proteins, carbohydrates, and fats.

• Food Borne Bacterial Pathogen
• Fermented Food
• Food Allergen
• Bioprotective cultures

Track 7: Nutritional Immunology

Nutritional immunology is a specialized field that investigates the complex interplay between nutrition and the immune system. It examines how dietary choices impact immune function, inflammation, and overall health. Nutrients like vitamins, minerals, and antioxidants play vital roles in strengthening immune responses and maintaining a balanced immune system. A well-balanced diet can bolster the body's ability to fight infections and chronic diseases. Nutritional immunology provides insights into how food choices can influence our immune defenses, offering strategies to promote optimal health and resilience against diseases.

Track 8: Nutritional Epidemiology

Nutritional epidemiology is a branch of epidemiology that focuses on studying the relationship between diet, nutrition, and health outcomes in populations. Researchers in this field collect and analyze data to identify patterns and associations between dietary habits and diseases. By examining large-scale dietary surveys and health data, they can uncover links between specific nutrients or dietary patterns and conditions such as obesity, heart disease, or cancer. Nutritional epidemiology plays a crucial role in shaping public health policies and dietary guidelines, aiming to improve overall health through evidence-based dietary recommendations.

Track 9: Food-Quality Control and Quality Assurance

Food-quality control and quality assurance are integral processes within the food industry to ensure the safety and consistency of food products. Quality control involves monitoring and inspecting food at various stages of production to meet specific standards, such as taste, texture, and appearance. Quality assurance, on the other hand, encompasses a broader approach, involving the establishment of systems and procedures to maintain consistent quality. This includes implementing strict food safety protocols, traceability, and compliance with regulatory standards. Effective quality control and quality assurance measures are essential to prevent contamination, maintain product integrity, and ultimately safeguard consumer health while building trust in the food supply chain.

Track 10: Food Nanotechnology and Toxicology

Food nanotechnology involves the application of nanoscale materials, like nanoparticles and nanocomposites, to improve food quality, safety, and nutrition. It allows for better nutrient delivery, enhanced preservation, and even smart packaging. However, this innovation has raised concerns about the potential health and safety risks associated with nanoparticles in food, leading to the emergence of food nanotoxicology. This sub-discipline explores the biological effects and safety implications of ingesting nanomaterials, aiming to ensure that food nanotechnology remains beneficial while minimizing potential health risks, ensuring that nanoscale innovations in food benefit consumers safely.

Track 11: Nutritional Neuroscience and Eating Disorders

Nutritional neuroscience is a field that investigates how diet influences brain function and mental health. It explores the impact of nutrients on cognitive abilities, mood, and neurodegenerative diseases. Research in this area examines the crucial link between nutrition and the brain, aiming to promote mental well-being through dietary strategies and interventions.
Eating disorders are complex mental health conditions characterized by unhealthy and often life-threatening eating behaviors. Common types include anorexia nervosa, bulimia nervosa, and binge-eating disorder. These disorders are often rooted in body image dissatisfaction, social pressures, and emotional distress. Treatment typically involves a combination of therapy, medical support, and nutritional counselling.

Track 12: Pediatric and Maternal Nutrition

Pediatric nutrition concentrates on the specific dietary needs of infants, children, and adolescents, catering to their growth and development. It addresses the nutritional requirements essential for building strong bodies and ensuring proper cognitive and physical development.
Maternal nutrition, on the other hand, revolves around the dietary needs of pregnant and breastfeeding women. It focuses on providing essential nutrients to support maternal health and the optimal growth and development of the developing fetus or infant. Adequate maternal nutrition is critical for the well-being of both mother and child, impacting the child's health in the short and long term. Maternal deficiencies of some micronutrients can affect the quality of breastmilk. These deficiencies can be avoided if the mother improves her diet before, during, and between cycles of pregnancy and lactation, or takes supplements.

• Breastfeeding and alternatives
• Caring practices
• Human Milk
• Infant Nutrient Assimilation

Track 13: Sports Nutrition and kinesiology

Sports nutrition is a specialized field that involves tailoring dietary plans to optimize athletic performance. It focuses on supplying athletes with the right balance of nutrients, energy, and hydration, which can enhance endurance, strength, and recovery. Sports nutritionists work closely with athletes to create individualized meal plans to meet their specific needs.
Kinesiology, on the other hand, is the scientific study of human movement. It delves into the mechanics, physiology, and psychology of physical activity, exercise, and sports performance. Kinesiologists explore how the body moves, functions, and responds to exercise, helping athletes improve their performance, prevent injuries, and recover effectively.

Track 14: Food Processing and Technology

Food processing and technology involve the transformation of raw agricultural materials into consumable food products using various methods and equipment. It encompasses a wide range of techniques, such as cooking, freezing, drying, canning, and packaging, to enhance the safety, shelf life, taste, and convenience of foods. Food technology integrates science and engineering to innovate and improve processes, from developing new recipes to creating efficient, large-scale production methods. It plays a crucial role in meeting the demands of a growing global population and ensuring the quality and safety of our food supply.

Track 15: Food Engineering and Waste Management

Food engineering is a specialized field within the food industry that applies engineering principles and techniques to food production processes. It focuses on designing and optimizing the methods and equipment used in the production, processing, and packaging of food products. Food engineers work to improve efficiency, safety, and quality in the food manufacturing industry.

Waste management in the context of food production involves strategies to minimize and responsibly handle food waste generated during the manufacturing process. This can include reducing food losses, recycling by-products, and managing waste disposal to minimize environmental impact.

Track 16: Nutrition, Health & Aging

Nutrition, health, and aging are interconnected aspects of the human life cycle. Nutrition plays a critical role in maintaining health and well-being as individuals age. As people grow older, their nutritional needs may change due to physiological and metabolic alterations. Proper nutrition can influence the aging process, affecting factors like cognitive function, muscle mass, bone health, and overall vitality. Understanding the relationship between nutrition, health, and aging is essential for promoting a higher quality of life and addressing the unique dietary needs of older adults.

Track 17: Food Borne Diseases

Foodborne diseases, also known as food poisoning or foodborne illnesses, are health conditions caused by the consumption of contaminated food or beverages. These illnesses result from the ingestion of harmful microorganisms such as bacteria, viruses, parasites, or chemical substances present in the food. Symptoms can range from mild discomfort to severe and even life-threatening conditions. Preventing foodborne diseases involves proper food handling, storage, and preparation, as well as maintaining hygiene and food safety standards to ensure the safe consumption of food products.

The global nutritive analysis request was valued at USD5.42 billion in 2021 and is anticipated to grow at a CAGR of8.1 during the cast period. The changing life of the population, coupled with a rising inclination toward packed food, is the major factors that foster food analysis request growth around the world. Also, the duty of food safety and nutritive labeling regulations, rising spending on R&D conditioning, and rising penetration of e-commerce channels are also anticipated to swell the nutritive analysis assiduity demand. Nutritional analysis is gaining huge traction among various operations to gather information about food appearance, shelf life, composition, flavor, texture, and numerous others.

Moreover, rising disposable income, growing mindfulness regarding the quality of the food products, and high prevalence of chronic diseases are the farther factors that are offering various economic prospects for nutritive analysis assiduity growth in the soothsaying times.

 At the onset of the COVID- 19, the nutritive analysis request continued to show a substantial growth rate worldwide. During this period, the government of the various region has executed strict lockdown policy and social distancing morals to help the spread of coronavirus among the population.

 Thereby, these restrictions have negatively told the capital investments in various sectors that hamper the nutritive analysis assiduity growth worldwide. Though the growing need for quality food and multitudinous nutritive supplements for boosting the vulnerable system is likely to play a major part in the food analysis request growth. Also, the gradational opening of lockdown, flourishing growth of thee-commerce assiduity, and globalization of food traded are fueling the nutritive analysis assiduity demand in the estimated times