Celal Bayar Univeristy Turkey
Osama O Ibrahim
Bio Innovations USA
Ronald W. Judge
Maple Lodge Farms Canada
University of Montpiller France
Mondini Rusconi,Studio Legale Law Firm Italy
West Kazakhstan Marat Ospanov State Medical University Kazakhstan
Huda M Albarnawi
Heriot-Watt University UK
Central Institute of Technology India
Recommended Global Nutrition Conferences
Food Technology Congress 2019
About Conference: The Organizing Committee cordially invites all participants across the globe to attend our prestigious “21st International Conference on Nutrition, Food Science and Technology” going to be held on April 22-23, 2019 at Abu Dhabi, UAE.
Food Technology Congress 2019 provides a deep instinct into the latest discoveries and technological advancements in the field of Nutrition and Functional Foods underlining the theme “Optimizing the Future Excellence in Nutrition and Food Science”. The program is a rich unification of formats ranging from keynote sessions featuring many well-known and thought provoking speakers to intense and highly interactive discussions which are intended in a way where researchers and technical staff from both academia and industry can interact creating a platform for exchange of thoughts
Food Technology Congress 2019 also offers incomparable business opportunities and access to new markets for companies offering ingredients and raw materials for the sectors like Dietary supplements, Functional Foods, Beverages and Drinks, Pharmaceutical ingredients, Health foods and manufacturing, Food Packaging Industries, allied nutrition & healthcare sectors.
Join us and take part in carving out a healthier tomorrow aiding the promising developments through sharing your valuable experiences at this esteemed 21st International Conference on Nutrition, Food Science and Technology @ Abu Dhabi.
Importance and Scope: The field of Nutrition have not only helped the development in different fields in science and technology but also contributed towards the improvement of the quality of human life to a great extent. All this has become possible with the different discoveries and inventions leading to the development of various applications. This natural event has been utilized for regenerating lost parts of human being. Many advances have been taking place. With advent of Nutraceuticals, the scenario has changed a lot. More over present technologies have added new dimension to the field of Nutrition. This will enable scientists to find answers they have been searching for. The business entrepreneurs can bring it to the market and the students can get inspired to learn more and work towards benefit of mankind. Today the market analysis of this field indicates that Government, private institutes and many others are investing more in this field as this has assuring future. The industrial output from the scientific developments in this filed are promising.
The core aim of Food Technology Congress 2019 conference is to provide an opportunity for the delegates to meet, interact and exchange new ideas in the various areas of Food and Nutrition. This International Food Technology and Nutrition conference will feature world renowned keynote speakers, plenary speeches, young research forum, poster presentations, technical workshops and career guidance sessions.
Why to attend?
With people from around the world focused on getting some answers concerning Nutrition and Health, this is your single most obvious opportunity to accomplish the greatest accumulation of individuals from the mending focuses, Universities, Industries , Business Delegates etc. This Food Technology Conference in 2019 will coordinate appears, disperse information, meet with recurring pattern and potential investigators and get name affirmation at this 2-day event. Broadly acclaimed speakers, the most recent frameworks, methodologies, and the most current updates in the field of Nutrition are indications of this conference. This Food Technology Congress 2019 or rather all Food Technology gatherings, Nutrition events will help in frameworks organization, B2B uniting amidst specialists and academicians.
· Food Technology Researchers
· Clinical Nutritionists and Dieticians
· Health care and Fitness Professionals
· Nutrition Associations and Societies
· Business Entrepreneurs
· Integrated Health promoters
· Industry Professionals
· Manufacturing Devices Companies
· Basic and Clinical Research Scientists
Dear Colleagues and Friends,
21st International Conference on Nutrition, Food Science and Technology (Food Technology Congress 2019) to be held from April 22-23 , 2019 in Abu Dhabi, UAE, it is my pleasure to welcome all to participitate in this considerable and prestigious event organized with our group. On behalf of the our Organizing Committee, it’s an honour to host this organization at elegance city Abu Dhabi, UAE.
The Conferences have a great platform for global networking and Food Conferences dealing with the best quality considerations in food science, nutrition, health and food technology. I would also like to express my appreciation to the Organization Group for such an elegant configuration.
Abu Dhabi International Airport (AUH) is the main flying hub of the city and the second fullest airport in the UAE. The number of passengers at the Abu Dhabi International Airport enlarged by 17.2% in 2015, with more than 23 million passengers passing over its terminals during this year. FoodTechnology2019 is going to be held in Abu Dhabi. Abu Dhabi is the capital and the second most populated city of the United Arab Emirates and also capital of the Emirate of Abu Dhabi, the biggest of the UAE's seven emirates.
I cordially invite you to our 2 days program for 21st International Conference on Nutrition, Food Science and Technology (Food Technology Congress 2019).
I hope that it will be sharing your meritorious data and projects concerning nutrition, food science and food technology with our participants through Food Technology Congress 2019, Abu Dhabi with the theme Optimizing the Future Excellence in Nutrition and Food Science. Emphatically, professional gains and outputs in FOODTECHNOLOGY CONGRESS 2019 will impress…..
Have a great conference time in fabuolus city Abu Dhabi, UAE
Food Technology Congress 2019
Encouraged with the success of Food Technology Congress 2018, we bring up the 21st International Conference on Nutrition, Food Science and Technology with its powerful 2-days agenda. Food Technology Congress 2019 is designed to take place at Abu Dhabi during 22-23, 2019.
Track 1: Nutrition, Health and Choice
Nutrition is that the science that interprets the interaction of nutrients and alternative substances in food in relevancy maintenance, growth, replica, health and sickness of an organism. It includes food intake, absorption, assimilation, synthesis, catabolism, and excretion.
Nutrients perform a major role in the stages of lifespan. Natural food that is necessary for the health giving qualities, impacts the growth and development of the fame at some point of childhood, influences the hazard of acute and chronic sicknesses, the maintenance of physiological approaches and all the biological process.
Behavioral Nutrition and Physical Activity
Food and Nutritional Metabolomics
Food and Nutrition
Nutraceuticals and Medicinal Foods
Nutrient related Chronic diseases
Nutrition and Psychology
Renal Nutrition and Metabolism
Sports Nutrition and Kinesiology
Research in nutrition and Dietetics of the nutrition Conference focuses on latest researches and related studies in the field of nutrition and food sciences. In order to ensure both robustness and fairness, it was necessary to create sub-categories within most of the other related categories.
Nutrition labeling is information found on the labels of pre-packaged foods.
- The legislated information includes:
- The Nutrition Facts table
- The ingredient list
- Some optional nutrition claims
These give you information about the nutritional value of a food. You can use this information to make healthier food choices and achieve overall good health.
Foodborne diseases take a major toll on health. Millions of people fall ill and many die as a result of eating unsafe food. Deeply concerned by this, WHO Member States adopted a resolution in 2000 to recognize food safety as an essential public health function.
Food safety encompasses actions aimed at ensuring that all food is as safe as possible. Food safety policies and actions need to cover the entire food chain, from production to consumption.
- Calorie Intake and Consumption
- Carbohydrates and Fibers
- Food Processing Technology
- Hormonal Regulations
- Healthy Eating Initiatives
- Nutrition Physiology
- Molecular Gastronomy
- Nutrition in Wound Healing
- Immuno-enhancing Nutrients and Surgical Recovery
- Food Literacy
- Maternal and Infant Nutrition
Nutrition is emerging as a major player in the high prevalence and incidence of mental disorders, with growing evidence to suggest that diet and nutrition are critical.
Research on pharmacological treatment of eating disorders often yields mixed results and is particularly challenging because of the low number of study participants and high attrition rates. Body composition changes due to loss of lean tissue and/or increased adipose tissue may alter the body’s response to medication. Starvation, characterized by anorexia nervosa (and in some cases, avoidant restrictive food intake disorder), affects metabolism, neurotransmitters, and brain development. In the case of thiamin, which influences appetite, poor nutrition resulting in clinically low nutrient levels may further affect nutritional intake. Eating disorder–related behaviors such as physical activity or purging may also affect the metabolism of medications
Track 4: Food and Nutritional Immunology
Nutritional, Food and Immunology program is one of the immerging research at understanding how nutritional factors influence the immunological responses, and regulating health and disease outcomes.
Latest research looks to reverse delay or onset of these immunologic and age-related changes by appropriate dietary modifications and to determine the molecular mechanisms by which nutrients modulate immune cell functions. New Strategies are being developed to use the immunological response as a biologically meaningful index in determining specific dietary requirements.
The present research proposal uses a unique approach to:
Study cellular and molecular mechanisms of age and nutrition-induced changes in immune and inflammatory responses. Determine the efficacy of food components including total calories, lipids, micronutrients such as vitamin E, and zinc, as well as flavonoids such as those in green tea and wolfberry, and prebiotics and probiotics on improving the immune function on dampening the inflammatory responses using cell culture, animal models and clinical trials. Determine the efficacy of food components such as micronutrients and phytochemicals in the prevention of infectious, autoimmune and chronic diseases in animal models, clinical trials and observational studies in worldwide and less developed countries.
Determine the life-long impact of obesity and reducing caloric intake on immune response and resistance to infection.Investigate the impact of nutrition during fetal life on long-life resistance to immune and inflammatory diseases.
Track 5: Nutraceuticals and Medicinal Foods
Medical food or Food for Special Medical Purposes are principally formulated food products intended to be used under the supervision of medical and other appropriate health professionals (dietitians, Nutritionist, Fitness experts, nurses and pharmacists). These products assist the dietary management of individuals with chronic disease, disorders or medical conditions, or during acute phases of illness, injury or disease conditions.
The most popular categories of medicinal food address aging populations and wasting conditions like muscle wasting or sarcopenia, bone rarefaction or osteoporosis, health conditions caused by insufficient status of vitamins and minerals and gastrointestinal dysbiotic conditions. New dietary options are needed to improve compliance with a low-phenylalanine diet and subsequent metabolic control for individuals with phenylketonuria. A variety of acceptable, nutritionally complete products can be made from whey protein glycomacropeptide with the potential to replace, or partially replace, the traditional amino acid-based medical foods currently used in Phenylketonuria diets. GMP based medical foods represent a new paradigm to move current Phenylketonuria diets from synthetic amino acids as the primary source of protein equivalents to a more physiologically normalized diet based on intact protein, which research demonstrates improves protein use and promotes satiety.
A wide range of nutraceuticals have been shown to impose crucial roles in immune status and susceptibility to certain disease states. They also exhibit diseases modifying indications related to oxidative stress including allergy, Alzheimer's disease, cardiovascular diseases, cancer, eye conditions, Parkinson's diseases and obesity.
Track 6: Obesity, Diabetes & Endocrinology
Being overweight or obese predisposes an individual to many medical problems including diabetes, high blood pressure, heart disease, stroke, depression and some types of cancer. In the United States, the frequency of these conditions is increasing at epidemic rates.
Genes can affect the amounts and types of food that we prefer to eat. We all know that some people stay thin whatever they seem to eat and some become obese. Research shows that obesity tends to run in families and studies with twins and adopted children have shown that genes play a key role in this.
Many medications commonly prescribed for diabetes, depression, and other chronic diseases have weight effects, either to promote weight gain or produce weight loss. Knowledgeable prescribing of medications, choosing whenever possible those with favorable weight profiles, can aid in the prevention and management of obesity and thus improve health. Diabetes and endocrinology education, care and treatment. Research understand additional concerns that are often related to diabetes and provide programs and therapies to help individuals achieve their health goals.
Malnutrition is a significant global health concern, particularly in children under five years of age and pregnant women. Malnutrition, though uncommon in developed countries, continues to be a major health burden in developing countries. Malnutrition, consisting of protein-energy malnutrition and micronutrient deficiencies, is globally the most important risk factor for morbidity and mortality. Particularly, hundreds of millions of pregnant women and young children are affected by malnutrition. In the past decade, discourse about the challenge of malnutrition has increased substantially at both national and international levels. Several studies across many diagnostic groups have documented energy, protein and micronutrient intake, particularly, iron and calcium to be insufficient to meet the nutritional requirements. Malnutrition is particularly a problem in institutionalized patients. Studies have shown that between 30 and 60% of hospital food is not consumed, sometimes because of catering practices do not meet the needs of the sick elderly.
Track 8: Food Processing and Technology
Food Processing Technology includes a set of physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food and its transformation into other forms in food processing industry. Food processing and preparation activities cover three main fields: (1) the preservation of foods by (a) modern methods such as refrigeration, canning and irradiation, and (b) traditional methods such as drying, salting, smoking and fermentation; (2) the development of protein - rich foods; (3) food additives. Similar processes are used to produce animal feed. Fisheries, Animal Production and Health, Plant Production and Protection, were engaged in food technology activities in their respective fields of interest of Food Science. Food technology training in highly developed countries is often not adapted to the needs of developing countries. The Nutrition Division's interest was mainly, in their nutritional implications, in particular in reducing wastage of food, in preventing losses in nutritive value and in conserving or enhancing palatability.
- Food Microbiology
- Enzymes in Food Processing
- Techniques in Food Analysis
- Microbial Cell Factories
Track 9: Pediatric and Maternal Nutrition
Right nutrition in early days of life is very important. Nutritional requirements are different for kids and adults in the family. They are in their growing age, they need balanced nutrition but not only high calorie foods. Due to lack of nutrition especially during critical periods of growth, results in improper development or illness, such as anemia from deficiency of iron or scurvy from deficiency of vitamin C. Nutrition plays a major role in childhood development, for good or ill. Proper nutrition helps for proper growth and development of children and enabling them to reach their full potential.
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.
Track 10: Nutritional Value and Quality of Foods
People stopped living on fresh food alone a long time ago. The nutritional value of food defines what a food is made of and its' impact on the body. Because of disease and weight control, it's particularly important to understand the nutritional value of food due to the impact on the body as it relates to cholesterol, fat, salt, and sugar intake. Judging food quality by appearance is tricky, because plumpness could mean that it's been pumped up with water and nitrogen and therefore may not fully ripen.
To provide sufficient food of good quality during other times of the year as well, a variety of techniques were developed to extend shelf life: Drying, salting, smoking and, later, cooling and freezing. While most of these preservation techniques are centuries old and low-tech, advanced technological progress has considerably expanded them over the last half century.
Dietary transitions in human records were advised to play essential roles in the evolution of mankind. Genetic versions because of model to weight loss plan in the course of human evolution should have vital fitness effects in present day society. The boost of sequencing technologies and the speedy accumulation of genome facts provide an unheard of possibility to comprehensively characterize genetic versions in human populations and unravel the genetic foundation of human evolution. Series of choice detection strategies, based on numerous theoretical fashions and exploiting exclusive elements of choice signatures, were advanced.
Nutraceuticals role in cancer therapy holds the promise that they're prominent active doctrines in opposition to cancer cells. The impact of various varieties of nutraceuticals derived from herbals like Phenolic Acids and Phytochemicals Resveratrol, Quercetin and Catechins, Lycopene, Genistein and Curcumin, Dietary Fiber and Phytoestrogens, Vitamin C and E, Cruciferous Vegetables, which might be used for cancer remedy are few advances in food technological know-how. Recent innovations in Nutraceuticals subject which are said to be the future upsurge in worldwide public fitness problem. Nutricosmetics, new technology skin supplements for beauty and skin health. Nutrigenetics , Nutrigenomics, Food polymers in handing over nutritional bio-actives. And the Safety and Efficacy of rising Nutraceuticals in global marketplace.
Nutritional biomarkers —biochemical, purposeful, or clinical indices of nutrient intake, reputation, or functional consequences—are needed to aid evidence-based totally medical steering and effective fitness applications and rules related to food, nutrients, and fitness. Such indices can display facts about organic or physiological responses to nutritional behaviour or pathogenic strategies, and may be used to reveal responses to therapeutic interventions and to provide facts on interindividual variations in reaction to food plan and nutrition.
Track 12: Obesity and Heart disease
Everyone needs a goal and positive reasons to achieve that goal. Even losing a few pounds can provide you with cardiovascular benefits. Obesity is defined simply as too much body fat. Your body is made up of water, fat, protein, carbohydrate and various vitamins and minerals. Obesity increases the risk for heart disease and stroke. But it harms more than just the heart and blood vessel system. It's also a major cause of gallstones, osteoarthritis and respiratory problems.
Being obese can:
1.raise blood cholesterol and triglyceride levels.
2.lower your “good” HDL cholesterol level.
3.increase blood pressure.
In some people, diabetes makes other risk factors much worse. The danger of heart attack is especially high for these people .Obesity increases the risk for heart disease and stroke. But it harms more than just the heart and blood vessel system. It's also a major cause of gallstones, osteoarthritis and respiratory problems. Obesity is intimately intertwined with multiple health conditions that underlie cardiovascular disease including high blood pressure, diabetes, and abnormal blood cholesterol. In addition, weight gain is a frequent consequence of heart-damaging lifestyle choices such as lack of exercise and a fat-laden diet.
excess fat tissue can directly damage the heart muscle even before symptoms are evident reinforces the case for weight control as a key step in preserving heart health.
Track 13: Nutrigenetics and Nutrigenomics
The fields of nutrigenetics and nutrigenomics are focused on the relationship between human genes and nutrition. Nutrigenetics is defined as the “science of the effect of genetic variation on dietary response”. Nutrigenomics.
Nutrigenetics objective is to recognize in what way genetic difference affects response to nutrients. This evidence can be pragmatic to boost health, and inhibit diseases. The final aim of nutrigenetics is to offer people modified nutrition based on their genetic character. Nutrigenomics includes studies about the effects of food constituents on gene expression. This means that nutrigenomics is research focusing on finding and understanding the molecular-level interaction between nutrients and other dietary bioactives with the genome.
Genome Damage and Nutritional Deficiency
Telomere and Nutritional Status
Track 14: Food, Nutrition and Body weight
Maintaining a healthy body weight is a matter of balancing the energy we put into our bodies (calories from food) with the energy that we use up (or burn) during our daily activities or exercise. If we don’t use up all the energy we consume, the excess will be stored as body fat, and over time our body weight will increase.
Balancing your food intake means enjoying a wide variety of nutritious foods to ensure all your nutritional needs are met. Eat plenty of fruit and vegetables, legumes and cereal foods, and include lean meat, fish, poultry, milk, yogurt and cheese in your diet.
Dairy foods are well known for their role in bone health, they are often not the first food that comes to mind when thinking about losing weight. In fact, dairy foods can often be cut out in the mistaken belief that they are fattening. However, scientific evidence shows that eating 3 serves of dairy every day will not only help your bones but may also help you manage your weight.
Research shows that a healthy vegetarian eating plan, or one made up of foods that come mostly from plants, may be linked to lower levels of obesity, lower blood pressure, and a reduced risk of heart disease. But going vegetarian will only lead to weight loss if you reduce the total number of calories you take in. Some vegetarians may make food choices that could lead to weight gain, such as eating a lot of food high in sugar, fats, and calories.
Track 15: Food Science and Chemistry
Food science is the applied science devoted to the study of food .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. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments. Food Science allows us to make the best use of our food resources and minimize waste. Food scientists may study more fundamental phenomena that are directly linked to the production of food Technology products and its properties. Most food materials are of biological origin. How they behave in harvesting, processing, distribution, storage and preparation is a complex problem. Full awareness of all important aspects of the problem requires broad-based training. The Food Scientist supply this bounty by learning to apply a wide range of scientific knowledge to maintain a high quality, abundant nutrition supply. The strategy of food science and technology professionals is to advance the science of food, ensuring a safe and abundant food supply, and contributing to healthier people everywhere in integral to that evolution.
Food chemistry is all about coming up with new flavors of foods, and seeing what foods and chemicals work well together. In order to do this you need a wide knowledge of molecular properties, in order to ensure the success of the newly formed foods, which need to meet standard government requirements like Nutritional Requirements. Carl Wilhelm Scheele isolated malic acid from apples in 1785. This and many other things contributed to the food Technology world that exists today. A flavour chemist is an example of a career in this industry. Microencapsulation is also an efficient way of ensuring good practice in livestock farming by supplementing feed with vitamins or antibiotic alternatives. Bio encapsulation, or entrapment, is one of the process in Food Technology by which the active ingredient is densely packed into minute particles of liquid or solid material (encapsulant) or coated by a shielding material.
The food produced by Nanotechnology is called Nano food where nanoparticles, nanotechnology techniques or tools are used during cultivation, production, processing, or packaging of the food in Food Technology.
Pro biotics and Functional Foods
Post harvest Technology
Microencapsulation and bioencapsulation of food
Micro and nano structure of food
Track 16: Nutritional Therapy and Treatments
Nutrition therapy is a holistic treatment offering a therapeutic approach to treating medical conditions including addiction and alcohol abuse. It’s achieved through a tailored diet devised and monitored by a medical professional, dietitian, or professional nutritionist. Diets are normally based upon the combination of medical record, physical examination, and dietary history. Operating under the belief that many medical conditions may be made worse by poor diet, nutrition therapy aims to correct or treat drug and alcohol addiction through healthy, monitored eating. If you’re suffering from drug and alcohol addiction, this type of therapy may be very beneficial to you.
Cognitive Nutrition Therapy
Amino Acid Nutrition Therapy
The global Nutraceuticals product and Natural Medicines market has shown consistent growth during the past few years. This tendency is anticipated to endure during the forecast period due to increasing consumer spending on nutritious and healthy functional foods and dietary supplements globally. The most commonly used alternative therapy is dietary supplements, which include medicinal herbs and nutraceuticals. Nowadays, consumers are more conscious about their health and on nutrition- aided products that come in different formats designed in multiple setups like Protein powders, Protein food supplements, Baby foods or cereal mixes, High protein food supplements, Slimming diets, Instant protein soups, Protein base for cosmetic products, Poultry and animal nutrition products and Low calorie diet foods. Most dietary supplements used in alternative medicine are derived from plants, and some are derived from animals. Because such dietary supplements are natural, some people assume that they are safe to use.
Protein food supplements
Baby foods or cereal mixes
Protein base for cosmetic products
Poultry and animal nutrition products
Low calorie diet foods
Liquid proteins for health tonics
Track 18: Public Health Research
Public health refers to the technological know-how and artwork of stopping disorder, prolonging life and selling human health via prepared efforts and informed alternatives of society, organizations, public and private, communities and people. Public health carries the combining processes of epidemiology, biostatistics and fitness services. Environmental fitness, community health, behavioural fitness, fitness economics, public coverage, intellectual health and occupational safety and fitness are different crucial subfields. The main purpose of public health intervention is to enhance health and first-class of life through prevention and remedy of ailment.
- Community Nutrition
- Energy balance and weight management
- Healthy Life style promotion
- Innovative diagnostic and therapeutic products
Importance and Scope:
Food Technology Congress 2019 is intended to provide a notable opening to the experts in the field of Nutrition and Food Science to discuss modern exploration and encounters in the field Nutrition and Food Science. The Conference is planned to provide a special podium for Food Technologists, Nutritionists, registered dieticians, and other health-care professionals, researchers and students working in the arena to consciously, exchange visions and their understandings in front of a large intercontinental listeners.
The companies dealing with nutritional products and supplements can exhibit their products in the Nutrition exhibition and expo. We strongly believe that the 21st International Conference on Nutrition, Food Science and Technology will provide an opening for discussions in the field of Nutrition.
Why Abu Dubai:
Abu Dhabi is the capital and the second most populous city of the United Arab Emirates (the most populous being Dubai), and also the capital of the emirate of Abu Dhabi, the largest of the UAE’s seven emirates. Abu Dhabi lies on a T-shaped island jutting into the Persian Gulf from the central western coast. It is on the southern eastern side of Arabian Peninsula adjoining the Persian Gulf.
Abu Dhabi is the wealthiest emirate of the UAE in terms of Gross Domestic Product (GDP) and per capita income. More than $1 trillion is invested worldwide in this city alone. In 2010, the GDP per capita also reached $49,600, which ranks ninth in the world after Qatar, Liechtenstein and Luxembourg and many others.
As per the Health Authority Abu Dhabi (Head), around 1,800 medical nurses should be enrolled yearly crosswise over Abu Dhabi to stay aware of the developing interest. It is likewise evaluated that by 2019 an extra 6,500 attendants will be required.
Why to attend?
Lectures from renowned speakers.
Novel process to benefit your research.
Accepted abstract will be published in the journal.
Excellent platform to showcase the latest products and formulation in the fields of Nutrition and Food Technology
Keynote forums by eminent professors, doctors, and scientist.
Global Nutrition Report:
The Global Nutrition Report reveals the urgent requirement of collective action to combat malnutrition’s cascading impact on people. The humble truth is we cannot secure supportable growth until we report the determined food, nutrition and health challenges undermining opportunities for our planet’s poorest and most susceptible people. Moving from theory to action requires giving specific attention to those people left furthest behind, enduring determined disaster and the effects of climate change.
Glance at Market and Funding for Nutrition and Dietetics Research:
The report examinations the introduction of nourishment market in the UK to increment at a Compound Annual Growth Rate of 8.4% through 2015-2019. Wellbeing and Wellness advertise cosmic system is possessed normally by excellence and hostile to maturing item deals at $679 billion, followed by brain, wellness and body work out ($390 billion) and wellbeing eating, nourishment and weight reduction deals ($277 billion). Protein supplements are not just devoured by people taking after a wellness administration, but on the other hand are devoured by people who don't have room schedule-wise to set up a whole supper yet need to expend entire sustenance fixings that will furnish them with adjusted nourishment. Execution nourishment indicates to the assorted sorts of supplements spent by individuals for maintaining a fit way of life, which involves lifting weights and fat consuming. It additionally indicates a substitute to sustenance to oversee body weight. Dietary supplements involve items which can meet prescribed dietary needs. Dietary fixings in supplement items generally contain vitamins, minerals, amino acids, herbs and other plant fixings, for example, proteins and metabolites in concentrated or concentrate shape. The worldwide nourish added substances market is ascending at a noteworthy rate on account of the advancement in the domesticated animal populace for meat utilization as a wellspring of protein. The market for bolster added substances was prized at USD 16.19 billion in 2015 and is relied upon to develop at a CAGR of 4.3% from 2016, to achieve USD 20.71 Billion by 2021. The primary objectives of the report are to depict, fragment, and venture the span of the worldwide nourish added substances showcase as for sort, domesticated animals, frame, capacity, and district, convey extensive data concerning the essential issues affecting the improvement of the market, and intentionally plot key organizations and exhaustively dissect their center abilities. Dietary supplements item utilization principally helps shoppers meet suggested dietary prerequisites, treat and anticipate diseases. The worldwide dietary supplements market is likely to be esteemed at US$ 123,324.7 Million before the finish of 2015 and anticipated that would represent US$ 252,142.1 Million by 2025, mirroring a CAGR of 7.4%. Vitamins and minerals fragment is among the real supporter of the general income of the dietary supplements showcase.
Nutrition, Health and Choice
Current Research in Nutrition and Dietetics
Nutritional Neuroscience & Eating Disorders
Food & Nutritional Immunology
Nutraceuticals and Medicinal Foods
Obesity, Diabetes and Endocrinology
Nutritional Epidemiology and Malnutrition
Food Processing and Technology
Pediatric and Maternal Nutrition
Nutritional Value and Quality of Foods
Current Research in Nutrition & Dietetics
Obesity and Heart disease
Nutrigenetics and Nutrigenomics
Food, Nutrition and Body weight
Food Science and Chemistry
Nutritional Therapy and Treatments
Nutraceuticals and Natural Medicine Products
Public Health Research
Scientists,Food Technologists, Nutritionists, Clinical nutritionists, Dieticians, health-care professionals, Fitness experts, researcher’s scholars and students working in the field of Nutrition and Health. The other section of audiences can be Presidents, CEO’s, Delegates and industrial executives from nutritional and healthcare Sectors.
Food and Nutrition Companies:
Advo Care International
Atkins Nutritionals Inc.
Bioplex Nutrition Inc.
Century Foods International
Chef Jay's Food Products
DSM Nutritional Products
Elan Nutrition – ConAgra
Food Sciences Corporation
Martek Biosciences Corporation
Major Societies of Nutrition worldwide:
American Society for Nutrition
Society of Nutrition and Food Science
The Nutrition Society of Australia
Austrian Nutrition Society
Belgian Nutrition Society
British Nutrition Society
Cyprus Dietetic & Nutrition Association
Danish Nutrition Society
Federation of Asian Nutrition Societies
Federation of European Nutrition Societies
French Nutrition Society
German Nutrition Society
International Union of Nutritional Sciences
Italian Nutrition Society
Norwegian Nutrition Society
The Nutrition Society of South Africa
Spanish Nutrition Society
Swiss Nutrition Society
Swedish Nutrition Foundation
Top Universities World Wide:
Massachusetts Institute of Technology
The College of William and Mary
University of Tokyo
National University of Singapore
University of Hong Kong
The Australian National University
The University of Sydney
The University of New South Wales
University of Auckland
Seoul National University
Past Conference Report
Food Technology Congress 2018| Dubai
20th International Conference on Nutrition, Food Science and Technology was hosted by the Conference Series LLC Ltd at Dubai, UAE during April 16-17, 2018 with the theme “Presenting a New Era to Food Science and Technology”.
The conference marked its start by an opening ceremony which included introduction by the Honorable Guests and the Members of Keynote Forum. All the speakers have extended their contribution in the form of highly informative presentations to lead the conference to the ladder of success.
The Conference extends its warm gratitude towards all the Participants, Eminent Speakers, Young Researchers, Delegates and Students.
We would like to specially thank the following people who laid the foundation for the event’s success
Organizing Committee Members:
- Ozlem, Tokusoglu, Celal Bayar University, Turkey
- Osama O Ibrahim, Bio Innovations, USA
- Julijana Tomovska, University St. Kliment Ohridski, Macedonia
- Lara Hanna Wakim, Holy Spirit University of Kaslik, Lebanon
- Hasan Mukhtar, University of Wisconsin, USA
- Alison Burton Shepherd, Queens Nurse Vocare Group, UK
- Zenaida Fainsan Velasco, University of Santo Tomas, Philippines
- Kamon Chaiyasit, President Integrative Nutrition and herbal medicine association, Thailand
- Ozlem, Tokusoglu, Celal Bayar University, Turkey
- Osama O Ibrahim, Bio Innovations, USA
- Omar Cesana, Mondini Rusconi,Studio Legale Law Firm,Italy
- Subhajit Ray, Central Institute of Technology,India
Poster Evaluation Committee and the Winner:
Food Technology Congress 2018 would like to acknowledge Dr.Osama O Ibrahim for his evaluation of the poster session and we are glad to congratulate Huda Albarnawi, Heriott-watt University, UK for receiving the Best Poster Award of the conference.
The Conference is privileged to felicitate Food Technology Congress 2018 Organizing Committee, Keynote Speakers, Chairs & Co-Chairs and also the Moderators of the conference whose support and efforts made the conference to move on the path of success. Conference Series LLC Ltd thanks every individual participant for the enormous exquisite response. This inspires us to continue organizing events and conferences for further research in the field of Nutrition.
Ozlem Tokusoglu – Celal Bayar University, Turkey
After the huge optimistic response from scientific fraternity, renowned personalities and the Editorial Board Members of Conference Group from across the world. We are pleased to announce the 21st International Conference on Nutrition, Food Science and Technology to be held during April 22-23, 2019 at Abu Dhabi, UAE (foodtechnology.nutritionalconference.com) with the theme “Optimizing the Future Excellence in Nutrition and Food Science”.
Bookmark your dates for “Food Technology Congress 2019” as the Nominations for Best Poster Awards and Young Researcher Awards are open across the world.
For Details: foodtechnology.nutritionalconference.com
Past Conference Report
All accepted abstracts will be published in respective Conference Series LLC LTD International Journals.
Abstracts will be provided with Digital Object Identifier by