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3rd International Conference on Nutrition, Food Science and Technology, will be organized around the theme “Connecting Global Leaders, Innovators and Investors to Map Out the Future of Food”

Food Technology Congress 2020 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 2020

Submit your abstract to any of the mentioned tracks.

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Nutrition is used to study the Physical and Chemical structure of nutrients and other substances in food in relation to growth maintenance, reproduction, health and disease of an organism. Nutrition studies the interactions between living organisms and food. Nutrients are substances in food required by the body for growth, energy, maintenance, and repair. The Health Choice Movement is the global movement about the right to know what is going into our bodies and having the freedom to make that choice. Exercise, healthy living practices, and alternative medical treatments are also often adopted by Health Choice.

  • Track 1-1 Food and nutritional immunology
  • Track 1-2 Public health research
  • Track 1-3 Animal nutrition
  • Track 1-4 Nutraceuticals and medicinal foods
  • Track 1-5 Dietetics

Food science is used to study physical, biological, and chemical makeup of food, and the concepts underlying food processing. Food technology is one of the applications of food science to the, preservation, processing, packaging, distribution, selection and use of safe food. Food chemistry is used to study the chemical processes and interactions of all biological and non-biological of foods components. It covers the basic composition, structure and properties of foods and chemistry changes occurring during processing and utilization. It also focuses on the chemistry of water, carbohydrates, proteins, lipids, vitamins, minerals and enzymes.

  • Track 2-1 Food engineering
  • Track 2-2 Food microbiology
  • Track 2-3 Food packaging
  • Track 2-4 Food preservation
  • Track 2-5 New product development
  • Track 2-6 Quality control

At every stage of women's life, nutrition and regular exercise are the essentials for good health and healthy growth. But vitamins and minerals become important for a healthy women . Many of the health issues of women at different life stages are affected by nutrition. Diet is one lifestyle factor that is flexible to change. Health practitioners have a significant role to play in helping women to adopt a healthier diet.

  • Track 3-1 Infant nutrition, breast feeding and neonatology
  • Track 3-2 Diet for post pregnancy women
  • Track 3-3 Nutritional problems in pregnant women

Nutritional disorder is one of the major challenges before the health care providers in several countries. Nutritional disorder is not due to the deficiency of micronutrients and nutrients alone, but also due to the body’s inability to absorb and assimilate them from the food. Malnutrition is not only a simple nutritional issue, but associated with social and economic factors. Creating awareness about healthy diet, good living habits, hygiene, health education are necessary to overcome Nutritional disorder. Nutrients are required to maintain good health. The energy yielding nutrients are proteins, carbohydrates and fats. Dietary fibbers, vitamins and minerals such as calcium, iron, chloride, magnesium, phosphorus, potassium and sodium are other essential supplements which are required to keep the immune balance and good health.

  • Track 4-1 Obesity, kwashiorker and marasmus
  • Track 4-2 Starvation
  • Track 4-3 Vitamin deficiency
  • Track 4-4 Anorexia nervosa

Nutrigenomics is the application of genomic principles in nutritional research, enables us to formulate associations between nutrients and genetic factors. Nutrigenomics describes that how your genes interact with nutrients. It clarifies that how our DNA and genetic code affect our need for certain nutrients and also within specific quantities and helps in maintaining optimal health throughout life. Nutrigenetics one of the objectives is to recognize in what way genetic difference affects response to nutrients. This evidence can be in practical to boost health, and inhibit diseases. The final aim of Nutrigenetics is to offer modified nutrition based on their genetic character.

  • Track 5-1 Nutrigenetics
  • Track 5-2 Nutritional epigenet
  • Track 5-3 Nutritional genomics

Nutrition is the processes by which human beings, animals and plants take in and utilizes food substances. Dietetics is the science of applying food nutrition to health. It is a vital, growing field which helps in creativity and opportunity and the possibilities are endless. A dietitian or (dietician) is an expert in dietetics who provides required information to their patients and saves from food disorders and illness.

  • Track 6-1 Dietetic technicians
  • Track 6-2 Clinical dietitians and food service dietitians
  • Track 6-3 Healthy diet
  • Track 6-4 Digestive disorders

Being overweight then the required or obese affects an individual to many medical problems including diabetes, high blood pressure, heart disease, stroke, constipation, depression and some types of cancer. Genes can affect the amounts and types of food that we prefer to eat. We can observe 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. The greatest risk is for diabetes where a body mass index above 35 kgs increases the risk by 93-fold in women and by 42 kgs in men. The risk of coronary heart disease is rapidly increased to 86% by a 20% rise in weight in males. Elevation of blood pressure, hyperlipidemia and high risk from coronary heart disease are seen.

  • Track 7-1 Hypertension
  • Track 7-2 Congestive heart failure
  • Track 7-3 Types of diabetes

There are many factors that contribute to a person's weight, including diet, physical activity, genetics, medications, and illnesses. Each of these factors affect weight in different ways, but health professionals most often stress the importance of diet and physical activity above all other factors because they can be affected by strategic behavior modification. The science behind weight management is difficult, but one of the key concepts that help in weight management is Energy Balance. Energy Balance is the idiom used to describe the difference between the number of calories a person consumes and the number of calories that same person expends in a given time period. Dietary management is also known as Foodservice Management and it is one of the practices of providing nutritional choices for individuals and groups with diet concerns through management of foodservices. In Canada, about 48% of adults, or 11.5 million people, are overweight or obese without a proper food diet.

  • Track 8-1 Diet to weight loss
  • Track 8-2 weight management program
  • Track 8-3 Diet control

A food allergy is a unusual immune response to food . The symptoms of the allergic reaction may vary from mild to severe. They may include itchiness, swelling of the tongue, vomiting, diarrhea, low blood pressure. A food intolerance and food poisoning are two conditions, caused due to an improper immune response. Food hypersensitivity is used to refer both food intolerances and food allergies. Intolerance can result from the absence of specific chemicals or enzymes needed to digest a food substance and it may be a result of an defect in the body's capacity to absorb nutrients, as occurs in fructose malabsorption. Food allergies and Food intolerance usually have a fast onset and may include:

  • Track 9-1 Diarrhea, abdominal pain, and stomach cramps
  • Track 9-2 Swelling of lips, tongue, eyelids
  • Track 9-3 Vomiting, itching, swelling, rashes
  • Track 9-4 Pharmacologic, metabolic, and gastro-intestinal responses

Nutritional value is used to provide well-balanced ratio of the essential nutrients like carbohydrates, fat, protein, minerals, and vitamins in items of food or diet. Food quality is an essential for food manufacturing requirement, because food consumers are exposed to any form of detoxification that may occur during the manufacturing process. Food quality and food safety are the main targets of investigation in food production activities. Therefore, reliable paths to notice, classify, characterize and monitor quality and safety issues occurring in food are of great interest. Food quality also deals with product traceability, (e.g., of ingredient, and packaging suppliers), recall of the product be required. It also deals with labeling, packaging of products and quality issues to ensure there is correct ingredient and nutritional information.

  • Track 10-1 Adulterated food
  • Track 10-2 Quality management system
  • Track 10-3 Verification and validation
  • Track 10-4 Food administration

Food processing Technology includes set of physical and chemical techniques in the transformation of food ingredients or agricultural products into food. It includes many forms of processing foods, such as grinding grain to make raw flour to home cooking and complex industrial methods used to make convenience foods. Benefits of food processing include toxin removal, preservation, easy marketing and distribution tasks, increasing food consistency and improves quality of food. With the help of food processing technology a large profit potential exists for the manufacturers and suppliers of processed food products.

  • Track 11-1 Hygiene
  • Track 11-2 Minimization of waste
  • Track 11-3 Techniques in food analysis
  • Track 11-4 Energy efficiency

Food safety is foremost measure which is used as a scientific discipline describing preparation, and storage of food in the way that prevent food-borne illness. Food safety considerations include the origins of food relating to food labeling, food hygiene, food packing, food additives, as well as policies in food technology guidelines for the management of governmental certification for quality food.

  • Track 12-1 Manufacturing control
  • Track 12-2 Consumer labeling
  • Track 12-3 Safe food handling procedures

Food preservation prevents the growth of microorganisms as well as slowing the oxidation of fats that cause rancidity. Some traditional methods such as cooling, freezing, boiling, fermentation  of preserving food have been shown to have a lower energy input when compared to modern methods (i.e; pasteurization, freeze drying, vacuum packing). If a food processing company wants to maintain its good quality standards and market image, appropriate specification schemes should be developed for all its products. Most companies need product specifications, which define the standard quality of their products and production procedures, such as picking, storage, delivery, supply and transportation.

  • Track 13-1 Food administration
  • Track 13-2 Quality management system
  • Track 13-3 Microbial fermentation

As the advancement technology is increasing, the consumers have started using processed food more than the staples. Recent advances in food processing and Technology is not only important to meet the increasing productivity demands but to adopt refined automation, control and monitoring methods and techniques. Hence, the food which we consume every day is the result of widespread food research, a systematic investigation into a variety of food properties and compositions. There are many ways to discuss about food which has been discussed in various food events, food conferences in the simplest sense, food is a fuel, food provides the dynamism needed to perform daily functions and maintain metabolic processes.

 

  • Track 14-1 Food technology innovations
  • Track 14-2 Genetically modified foods
  • Track 14-3 Advances in freezing technology
  • Track 14-4 Emerging preservation technologies
  • Track 14-5 Advances in emulsion science

Food packaging means packaging food and protecting food. A package provides protection, tampering resistance, information transmission and special physical, chemical, or biological needs. The packaged food consists of nutrition facts label and other information about food being offered for sale. Numerous reports industry states that use of smart indicators will increase. There are different indicators with different benefits for food producers, consumers and retailers. Temperature recorders are used to monitor products shipped in a cold chain and barcodes have been used for decades in packaging many products. These are some of the packaging technologies to ensure products are correctly packed and date coded.

  • Track 15-1 Food and bioprocess technology
  • Track 15-2 Novel packaging ideas
  • Track 15-3 Dietary supplement
  • Track 15-4 Auto coding
  • Track 15-5 Food labeling regulations

Food marketing policies need to be considered as part of a broader development strategy that can affect food security and poverty alleviation. The food economics aims at controlling, coordinating and promoting research activities about the economy of the agro-food sector. The food marketing system is changing rapidly, especially as modern supply chains evolve to provision supermarkets and as concerns for food safety and origin are reflected in the purchasing decisions of increasingly prosperous consumers. Modern supply chains and supermarkets change the nature of farm market consumer communications.

  • Track 16-1 Agricultural economics society
  • Track 16-2 Agricultural economics society
  • Track 16-3 Food marketing strategies
  • Track 16-4 Digital marketing for food
  • Track 16-5 Agricultural and food economics

Good manufacturing practices are essential for every manufacturing industry  in order to obey the guidelines suggested by agencies that control the approval and licensing for  the manufacture and sale of food, beverages, cosmetics and pharmaceutical products. The main purpose of GMP is always to prevent harm occurring to the end user from contamination. GMP is certified through the effective use of a quality management system. Good manufacturing practices, good and agricultural practices, are administered and controlled by administrative agencies in the, United States, United Kingdom, Canada, Europe, China, India and other countries.

  • Track 17-1 Production and in process controls
  • Track 17-2 Sanitation and hygiene
  • Track 17-3 Storage of starting materials and finished
  • Track 17-4 Good agricultural practice
  • Track 17-5 GMP in food industry

Public Health focuses on the promotion of good health through nutrition and the primary prevention of nutrition related illness in the population. And approaches and provide solutions to nutrition related public health achievements, environmental fitness, community health, behavioral fitness, fitness economics, public coverage circumstances and problems around the world. Extended roles in dietetics, Sports nutrition, parenteral nutrition and its role in the surgical cardiothoracic patient are some of the case studies related to Nutrition health research. The main purpose of public health involvement is to enhance health and first class of life through prevention and remedy for nutrition disorders and illness.

  • Track 18-1 Public policy letter
  • Track 18-2 Community nutrition
  • Track 18-3 Energy balance and weight management
  • Track 18-4 Healthy life style promotion
  • Track 18-5 Innovative diagnostic and therapeutic products