2^nd International Conference on Nutrition, Food Science and Technology April 08-09, 2019 Abu Dhabi, UAE

Dear Colleagues and Friends, 

2^nd International Conference on Nutrition, Food Science and Technology (Food Technology Congress 2019)  to be held from April 08-09 , 2019 in Abu Dhabi, UAE, it is my pleasure to welcome all to participate 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 2^nd 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

Sincerely
Dr.Ozlem Tokusoglu
Conference Chair
Food Technology Congress 2019

Encouraged with the success of Food Technology Congress 2018, we bring up the 21^st 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.

Scientific Sessions:

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.

Animal Nutrition

Behavioral Nutrition and Physical Activity

Clinical Nutrition

Diary Nutrition

Dietetics

Food and Nutritional Immunology

Food and Nutritional Metabolomics

Food and Nutrition

Nutraceuticals and Medicinal Foods

Nutrient related Chronic diseases

Nutrition and Psychology

Plant Nutrition

Public Health Research

Renal Nutrition and Metabolism

Sports Nutrition and Kinesiology

Track 2: Current Research in Nutrition and Dietetics

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

Track 3: Nutritional Neuroscience and Eating Disorders

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.

Determination of the food security in 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.

• Food Security
• Improvement of Immune system

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: 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.

Track 7: Nutritional Epidemiology and Malnutrition

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.

Track 11: 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.
4.induce diabetes.

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 12: 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

Nutrigenetics

Nutritional Epigenetics

Nutritional genomics

Telomere and Nutritional Status

Track 13: 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 14: 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.

Molecular Gastronomy

Pro biotics and Functional Foods

Food Toxicology

Post harvest Technology

Microencapsulation and bioencapsulation of food

Micro and nano structure of food

Flavour Chemistry

Track 15: 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.

Medical Nutrition Therapy

Cognitive Nutrition Therapy

Amino Acid Nutrition Therapy

Nutritional Therapy

Track 16: 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
  
  

  Related Conferences:  Nutrition Conferences | Nutrition Meetings | Nutrition Events| | Food and Nutrition Events | Global Food Conference | Food and Nutrition Meeting |

  Related Societies and Associations:

  Europe: The International Society for Nutrition and Functional Foods ; Phytochemical Society of Europe, British Society of Herbal Medicine ; The World Organization of Natural Medicine ; Society for Medicinal Plant and Natural Product Research ; The German Society for Nutrition Medicine ; The European Society for Clinical Nutrition and Metabolism ; British Association for Applied Nutrition & Nutritional therapy ; Italian Society of Human Nutrition ; The Nutrition Society ; Society of Nutrition and Food Science ; Good Food Society; Public Health and Food Safety ; Spanish Nutrition Society ; Swedish Society for Clinical Nutrition ; Swiss Society for Nutrition ; Dutch Academy of Nutritional Sciences ; The Nutrition Society

  USA: American Nutrition Association ; International Scientific Association for Probiotics and Prebiotics ; Cognitive Neuroscience Society ; International Food Policy Research Institute ; The Food and Beverage Association of America ; The Food society ; Guelph Food Technology Centre ; North American Meat Processors Association ; National Association of Citrus Juice Processors ; American cheese Society ; California Beer and Beverage ; Canadian Association of Holistic Nutrition Professionals ; Animal Nutrition Association of Canada; Ontario Society of Nutrition Management ; Brazilian Society for Food and Nutrition ; Argentine Society of Nutrition ; Mexican Federation of Societies of Nutrition Society for Nutrition Education and Behaviour ; American nutrition association, Academy of Nutrition and Dietetics ; American Society for Nutrition ; American Society for Clinical Nutrition ; American Society for Parenteral and Enteral Nutrition ; The Society for Clinical Nutrition and Metabolism; American pregnancy association, American Public Health Association

  Asia Pacific: Probiotic Association of India; Japan Society of Nutrition and Food Science; National Agricultural Cooperative Marketing Federation of India Limited; National Institute of Nutrition Campus, Nutrition Society of India, North African Nutrition Association; The Association of Food Technology; Indian Sugar Mill Association; All India Distillers Association; Hong Kong Dietitians Association; Food & Nutritional Science Society; Nutrition Society of Malaysia; The Parenteral & Enteral Nutrition Society of Malaysia ; Singapore Nutrition and Dietetics Association; Society Parenteral and Enteral Nutrition ; Pakistan Nutrition and Dietetic Society; Nutrition Society of Pakistan; Nutrition Society of Bangladesh; Probiotic Association of India; Clinical Nutrition Society; The Indian Society of Probiotics; Singapore Nutrition and Dietetics Association; The Parenteral and Enteral Nutrition Society of Malaysia, Indian Dietetic Association, India; The Nutritionist-Dietitians Association of the Philippines ; The Indonesian Nutrition Association.

  Middle East: Obesity and metabolic surgery society of India; Annual Gulf Obesity surgery society; The Nutrition Society; All India Association for Advancing Research in Obesity; Gulf Heart Association; The Dubai Association Centre (DAC); The Gulf Chapter of The American Association of Clinical Endocrinologists  (AACE).

  RELAVENT CONFERENCES: Nutrition Meetings |Food Technology Conferences | Global Food Meetings |

1. Middle East Obesity, Bariatric Surgery and Endocrinology Congress June 25-26, 2018 Dubai, UAE
2. 22nd World Nutrition & Pediatrics Healthcare Conference, July 16-18, 2018| Dubai
3. International Conference on Food Safety and Health, August 30-31, 2018|Dubai
4. 11th World Congress on Food Chemistry & Food Microbiology, September 03-04, 2018| Dubai
5. 28th World Neonatal, Pediatric and Family Medicine Conference, September 27-29, 2018| Dubai
6. World Congress on Nutrition and Obesity Prevention, October 8-9, 2018|Dubai
7. International Conference on Obesity and Chronic Diseases, October 15-16, 2018|Dubai
8. World Pediatric and Nursing Meeting, October 15-16, 2018|Abu Dhabi
9. World Congress on Food and Nutrition, December 10-12, 2018|Dubai
10. International Conference on Diabetes and Cholesterol Metabolism, October 15-17, 2018 Dubai, UAE
11. 2nd International Conferences on Obesity and Diabetes, May 14-16, 2018 Melbourne, Australia
12. 14th Euro Obesity, Endocrinology Congress, September 13-14, 2018 London, UK
13. 3rd International Obesity Chronic Diseases Conference,July 23-25, 2018 | Los Angeles, CA, USA UK
14. 20th Global Obesity Meeting, August 24-25, 2018 Singapore
15. 10th Asia Pacific Nutrition Conference on Clinical Nutrition, 26 – 29 November 2018, Adelaide Convention Centre, Australia
16. IUNS 21st ICN, International Congress of Nutrition, October 15-20, 2018 Buenos Aires, Argentina
17. 3rd International Conference on Obesity and Chronic Diseases, July 23-25, 2018 | Los Angeles, CA, USA
18. 24th European Congress on Obesity, 17 to 20 May 2018, Porto, Portugal
19. 9th biennial Childhood Obesity Conference, May 30 – June 2, San Diego, California

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 2^nd 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.

Conference Highlights:

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
 

Target Audience:

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:

Abbott Laboratories
Advo Care International
Alpharma Inc.
Atkins Nutritionals Inc.
Balchem Corporation
Bioplex Nutrition Inc.
Century Foods International
Chef Jay's Food Products
DSM Nutritional Products
DuPont
Elan Nutrition – ConAgra
Food Sciences Corporation
Lyoferm
Martek Biosciences Corporation
NBTY
NUTRAMAX PRODUCTS
Nutrilite

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
Williams College
Princeton University
Harvard University
Swarthmore College
Amherst College
University of Tokyo
National University of Singapore
University of Hong Kong
Peking University
The Australian National University
The University of Sydney
The University of New South Wales
University of Auckland
Tsinghua University
Seoul National University