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Food Technology-2021

About Conference


ME Conferences are delighted to announce our upcoming “4th International Conference on Nutrition, Food Science and Technology” during March 22-23, 2021 in Paris, France which is working under the theme “Exploring the interrelationship of food and nutrition in human health”. This Nutrition conference aims to attend together leading academic Scientists, Researchers, Professors, Business delegates, talented student communities, and research scholars to commerce and share their experiences and research conclusion around all things of Nutrition, Food Science, and Technology.

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Deadline for Abstract Submission: 1st March, 2021 respected speakers submit your written Abstract of presentation and assign for free publication in our supporting Open Access Journals.

 

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Early Bird Registration: On or before 10th March, 2021 confirm your participation with one click before the Early bird season ends..!!
 

Food Technology 2021 Working under the theme “Exploring the interrelationship of food and nutrition in human health” we bring together clinical nutritionists, registered dieticians, and other health-care professionals, top experts researchers, and students. And we take an initiative to offer health practitioners an understanding of the vital role of nutrition in Food Science. The two days of the Conference add Food Science Workshops, Oral and Poster Presentation, Symposiums, Career Guidance Sessions, Young research forums.

 

Why to Food Technology 2021 in Paris, Fance?

After long pandemic outbreaks rejuvenate your minds with 2 days for Paris, Which is a major European city and a global center for art, fashion, gastronomy, and culture. The city of light has beautiful landmarks such as Eiffel Tower, Notre Dame, Palais du Louvre, Arc de Triomphe, Seine River. With members from around the World target on learning about Nutrition. Food Science and Technology and its approach, this is your best opportunity to reach the largest association of participants from the Food Technology community. Conduct Presentations, Distribute information, meet with present and Potential Scientists, make a display with new advancements, and collect name acceptance at this International Conference. World-renowned speakers, the newest techniques, developments, and the Newest Innovations in Nutrition and Food Science are hallmarks of this conference.

 

Global Participants:

  • Clinical Nutritionists
  • Food Technology Researchers
  • Nutrition Associations and Societies
  • Scientists
  • Researches
  • Dieticians
  • Students
  • Quality Control officers
  • Quality Assurance officers
  • Food Engineers
  • Business Entrepreneurs
  • Industry Professionals
  • Public Health Professionals
  • Fitness Professionals
  • Integrated Health promoters
  • Manufacturing Devices Companies 
  • Basic and Clinical Research Scientists

 

 

Sessions/Tracks

 

Track 1: Foods to Build your Immune System amid COVID19

A nutritious diet and an optimally working immune system can never go wrong. If you have a healthy immune system, your body can defend you from any disease, even the novel coronavirus or COVID-19. While as of now, there is neither any vaccine available nor confirm home remedy to protect you from the COVID-19, there are some vitamins and foods which you can inculcate in your diet to have a strong immune system and in pass, fight the infectious disease.

 

Track 2: Nutrition, Health and Choice

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

 

Track 3: Food Science and Chemistry

Food chemistry is all about coming up with new flavours of foods, and seeing what foods and chemicals work well together. To do this, you want a wide knowledge of molecular properties, to ensure the success of the new builds foods, which need to meet standard government requirements like Nutritional Requirements. This and many other things add 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 establishing good practice in livestock farming by supplementing feed with vitamins or antibiotic options. Bio encapsulation, or entrapment, is one of the Development in Food Technology by which the active ingredient is densely packed into minute particles of liquid or solid material (encapsulate) or coated by a shielding material

  • Molecular Gastronomy
  • Pro biotic and Functional Foods
  • Food Toxicology
  • Post-harvest Technology
  • Microencapsulation and bio encapsulation of food
  • Micro and Nano structure of food
  • Flavour Chemistry

 

Track 4: Food and Nutrition Disorders

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

  • Anemia 
  • Obesity 
  • Impaired vision
  • Hypervitaminosis A
  • Rickets

 

Track 5: Diet and Weight Management

There are many factors that involve a person's weight, including diet, physical activity, genetics, medications, and illnesses. Each of these factors influences weight in different ways, but health professionals most often stress the attention of diet and physical activity above all other factors because they can be affected by strategic behavior modification. The science behind weight administration is crucial, 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 the same person uses up in a given time period.

  • The Paleo Diet
  • The Vegan Diet
  • Low-Carb Diets
  • The Dukan Diet
  • The Ultra-Low-Fat Diet
  • The Atkins Diet
  • The HCG Diet
  • The Zone Diet

 

Track 6: Nutritional Value & Quality of Foods

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

  • Reduce high blood pressure
  • Lower high cholesterol
  • Improve your well-being
  • Improve your ability to fight off illness

 

Track 7: Current Research in Nutrition and Dietetics

Research in nutrition and Dietetics of the nutrition Conference concentrate on latest researches and similar studies in the field of nutrition and food sciences. In order to ensure both durability and fairness, it was crucial to create sub-categories within most of the other related categories. Food safety encompasses actions aimed at establish that all food is as safe as possible. Food safety policies and actions need to cover the integrated food chain, from production to utilization.

  • Calorie Intake and Consumption
  • Carbohydrates and Fibers
  • Food Processing Technology
  • Hormonal Regulations
  • Healthy Eating Initiatives
  • Nutrition Physiology
  • Molecular Gastronomy
  • Nutrition in Wound Healing

 

Track 8: Nutraceuticals and Medicinal Foods

Medical food or Food for Special Medical ambition are principally develop food products intended to be used under the guidance of medical and other convenient health professionals (dieticians, Nutritionists, Fitness experts, nurses, and pharmacists). These products benefit the dietary management of individuals with chronic disease, disorders, or medical conditions, or during keen phases of illness, injury, or disease circumstances.

  • Reduce high blood pressure.
  • Lower high cholesterol.
  • Improve your well-being.
  • Improve your ability to fight off illness.

 

Track 9: Nutritional Epidemiology & Malnutrition

Malnutrition is a significant global health concern, especially in children under five years of age and pregnant women. Malnutrition, though significant in developed countries, continues to be a major health concern in developing countries. Malnutrition, subsist of protein-energy malnutrition and micronutrient shortage, is globally the most important risk factor for morbidity and mortality. Particularly, hundreds of millions of pregnant women and young children are concerned by malnutrition. In the past decade, discourse about the challenge of malnutrition has raise considerably at both national and international levels. Several studies beyond many diagnostic groups have documented energy, protein and micronutrient intake, especially, iron and calcium to be deficient to meet the nutritional requirements. Malnutrition is specially a problem in institutionalized patients.

 

Track 10: Food Engineering

food engineering reviews cover all engineering conditions of today’s food scientific research and the food industry. Coverage establishes on a classic as well as current novel food engineering topics, exploring such crucial factors as the health, nutritional, and environmental aspects of food preparation. The process requires synthetically created DNA that mimics commonly occurring DNA in other organisms. Genetically engineered (GE) foods have had their DNA commutated using genes from other plants or animals. Scientists take the gene for a coveted trait in one plant or animal, and they insert that gene into a cell of another plant or animal. Some people have to assert concerns about commonly engineered foods, such as: Creating foods that can cause an allergic reaction or that are harmful, Unexpected or harmful genetic changes, Genes moving from one GM plant or animal to another plant or animal that is not commonly engineered, foods that are less nutritious This avoids announce other genes with undesirable traits. Genetic engineering also helps in speeding up the process of creating new foods with covet traits

  • Food chemistry
  • Food microbiology
  • Dairy technology
  • Food additives

 

Track 11: Current Advances in Nutrition and Food Science

Dietary  conversion in human records were advised to play fundamental roles in the evolution of mankind. Genetic versions because of model to weight loss plan in the course of human change should have vital fitness holdings in present day society. The boost of sequencing technologies and the fast accumulation of genome facts provide an unheard of circumstance to comprehensively define genetic versions in human populations and unravel the genetic authority of human evolution. Series of choice disclosure strategies, based on numerous theoretical fashions and apply exclusive elements of choice signatures, were advanced.

  • Food Microbiology
  • Food Engineering & Processing
  • Food Chemistry & Biochemistry
  • Nutrition
  • Sensory Analysis

 

Track 12: Optimization Techniques in Food Technology

While mathematically state-of-the-art approach can be used to better observe and improve procedures, the nonlinear nature of meals convert fashions could make their dynamic development a frightening task. With addition from a virtual who’s who within the meals convert industry, Optimization in Food Engineering calculate the possible makes use of and boundaries of optimization techniques for meals processing, which include humanistic methods, artificial intelligence-genetic algorithms, multi-goal optimization strategies, and computational fluid dynamics. An developing part of the meals processor’s activity is to enhance systems to squeeze extra greenbacks out of overhead to offset growing utility and shipment fees. Logically combining optimization strategies from many assets into a single quantity concentrate on food manufacturing approaches.

  • Protein-energy malnutrition
  • Micronutrient deficiency diseases 

 

Track 13: Medicinal Foods

The meals we regularly devour help determine whether or not or not we grow ill, or remain healthful into older age. Whether veggies, fruit,  meat, oils, or grains, meals contain influential substances that have antioxidants, phytonutrients, vitamins, minerals, fatty acids, fiber, and much more. Specific meals gadgets can assist velocity improvement of an acute health problem, such as a bout of cold or flu. In other occurrences, the effect is extra lengthy-term and defending in nature. Food has improbable recuperation potential, and may rightfully be viewed and contact as “medication.” A Nutraceutical is a pharmaceutical-grade and regulated nutrient. In the worldwide market, there are a sizable device great troubles. Nutraceuticals from the global marketplace may also claim to apply organic, but the dearth of adjustment might also compromise the protection and effectiveness of products. Nutraceuticals do now not exist as a managerial category; they are regulated as dietary dietary   supplements and meals factor with the aid of the FDA.

 

Track 14: Nutritional Therapy and Treatments

Nutrition therapy is a comprehensive treatment offering a therapeutic approach to treating medical conditions including addiction and alcohol abuse. It’s complete through a tailored diet discover and control by a medical professional, dietician, or professional nutritionist. Diets are Generally based upon the consolidation of medical record, physical examination, and fast history. Operating under the belief that many medical positions may be made worse by poor diet, nutrition therapy aims to appropriate or treat drug and alcohol addiction through healthy, monitored eating. If you’re difficulty from drug and alcohol addiction, this type of therapy may be very good to you.

 

Track 15: Food Processing & Technology

Food handle Technology includes a set of physical, chemical or microbiological methods and techniques used to modify raw ingredients into food and its revolution into other forms in food deal with industry. Food processing and preparation enterprise cover three main fields:  the preservation of foods by  current methods such as biting, canning and irradiation, and  traditional methods such as drying, salting, smoking and fermentation, the expansion of protein - rich foods; food additives. Similar action are used to production animal feed. Fisheries, Animal construction and Health, Plant Production and Protection, were committed in food technology activities in their various fields of interest of Food Science.

 

Track 16: Food Marketing and Economics

Food marketing policies need to be studied as part of a broader improvement strategy that can affect food preservation and poverty assuagement. The food economics aims at regulating, coordinating and advertise research activities about the economy of the ago-food sector. The food marketing system is changing briskly, especially as modern supply chains evolve to arrangement supermarkets and as concerns for food safety and origin are repeated in the purchasing decisions of increasingly booming consumers. Modern supply chains and supermarkets correct the nature of farm market consumer communications.

 

Track 17: Novel Food Packaging Technologies

Food packaging means packaging food and preserves food. A package provides protection, tampering hoard, information communication and special physical, chemical, or biological needs. The packaged food subsists of nutrition facts label and other instruction about food being offered for sale. Numerous reports industry states that use of smart index will increase. There are Various indicators with different benefits for food manufacturer, consumers and retailers. Temperature signatory 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 establish products are correctly packed and date coded.

Track 18: Food Allergies and Intolerance

A food allergy is a awesome immune response to food. The symptoms of the allergic answer may vary from mild to severe. They may include itchiness, swelling of the tongue, vomiting, diarrhea, low blood pressure. A food prejudice and food poisoning are two conditions, caused due to an improper immune response. Food inflammation is used to refer both food prejudice and food allergies. Intolerance can result from the absenteeism of specific chemicals or enzymes needed to digest a food material and it may be a result of an defect in the body's quantity to absorb nutrients, as occurs in fructose malabsorption.

 

 

To Collaborate Scientific Professionals around the World

Conference Date March 22-22, 2021

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Journal of Food Processing & Technology Journal of Nutrition & Food Sciences Journal of Nutrition and Dietetics

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