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7th International Conference on Nutrition, Food Science and Technology, will be organized around the theme “”

Food Technology Congress 2024 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Technology Congress 2024

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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.

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

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

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.

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.

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

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.

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.

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.

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.

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.

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

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.

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.