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21st International Conference on Food & Nutrition , will be organized around the theme “Forum for Innovation in Food, Nutrition and Public Health”

Food & Nutrition 2018 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food & Nutrition 2018

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The operational managing of Food consumption and nutrition are both very important to decent wellbeing. Clever nutrition and food selections can aid avoid disease. Consuming the precise foods can benefit your body more effectively with a continuing sickness. Accepting decent nutrition and giving care at what you consume can benefit you conserve or progress your healthiness.

Food and nutrition are the system that we get energy for our bodies. We must to substitute nutrients in our bodies with a novel source on a daily basis. Water is an significant element of nutrition. Carbohydrates, proteins, fats, are also essential. Preserving important vitamins and minerals are also significant to preserving good healthiness. For prenatal women and grownups over 50, vitamins for instance vitamin D and minerals such as iron and calcium are significant to deliberate after indicating foods to eat, as well as probable dietary supplements.

  • Track 1-1Halal Food
  • Track 1-2Food quality
  • Track 1-3Meat Science
  • Track 1-4Food Hydrocolloids
  • Track 1-5Food Adulteration
  • Track 1-6Food Additives
  • Track 1-7Fermented Foods
  • Track 1-8Food Microbiology
  • Track 1-9Food Toxicology
  • Track 1-10Food Chemistry

“Food technology is the science that compact with all technique and activities involved in preserving, processing and manufacturing the food stuff”. A food technologist work for the new method development for the food manufacturing and preserving for keeping the food safe and hygienic and enhance the color, flavor and resistance from the natural harms like microorganism and toxins.
The food processing organizations are involved in the processing, preservation, packaging, labeling development, quality management and research and development of the dairy products, food grains, confectionery products, fish products, meat & poultry products and fruit & vegetable products.
Science like chemistry, biology, engineering, nutrition and microbiology is used by the food technology to make the food safer and make available throughout the year in case of seasonal food.

  • Track 2-1Food Processing
  • Track 2-2Organic food & manufacturing
  • Track 2-3Dairy Technology
  • Track 2-4Cereal chemistry & technology
  • Track 2-5Agri-food technology
  • Track 2-6Food Nitrification
  • Track 2-7Food Engineering
  • Track 2-8Food Packaging
  • Track 2-9Food Biotechnology
  • Track 2-10Brewing & malting technology

A Food Safety Management System (FSMS) is a network of interrelated elements that combine to ensure that food does not cause adverse human health effects. These elements include programs, plans, policies, procedures, practices, processes, goals, objectives, methods, controls, roles, responsibilities, relationships, documents, records, and resources.

  • Track 3-1Food safety regulatory affair
  • Track 3-2Food safety regulations & guidelines
  • Track 3-3Fermentation
  • Track 3-4Herbal food supplements
  • Track 3-5Food safety oil & fat analysis
  • Track 3-6Novel foods, processes & nano material
  • Track 3-7Foodomics approaches in food safety
  • Track 3-8Advances in food management
  • Track 3-9Microbiological & chemical aspects of food safety
  • Track 3-10Challenges to food hygiene & safety
  • Track 3-11Environmental protection co-management with food safety

Business and organizations that produce, manage, regulate, and distribute food and beverages comprise the food and beverage production industry. As a fundamental human need, food and beverages always have played a central part in our lives. Our ancestors lived or died according to their ability to grow food, hunt for food, or fight for food. People have always sought out new sources of food. Throughout history people have identified the plants, insects, fungi, and animals in their region capable of sustaining them. In time, agrarian cultures were able to trade or sell their surplus food supplies for other goods and services, and food became an important part of the commerce of a society. As societies came into contact with each other, they also learned of different types of foods available in different parts of the world.

  • Track 4-1Food Beverages Production
  • Track 4-2Coffee cocoa and tea
  • Track 4-3Dairy products and eggs
  • Track 4-4Alcoholic & Non-alcoholic beverages
  • Track 4-5Fish and marine products
  • Track 4-6Food Beverage Packaging
  • Track 4-7Quality Food Beverage

Bacteria are the most important microorganisms to the food processor. Most are harmless, many are highly beneficial, some indicate the probable presence of filth, disease organisms, spoilage and a few cause disease. There are thousands of species of bacteria, but all are single-celled and fall into three basic shapes: spherical, straight rods, and spiral rods. To see them, you need a microscope that magnifies about 1000-fold. All bacteria reproduce by dividing into two cells. The two cells then divide to become 4, 4 become 8, and so forth. Under ideal conditions, this doubling may occur as frequently as every 15 minutes, so that within 5 hours there will be more than a million cells from the original single cell. If there are 1000 original cells instead of a single one, there will be over 1 billion cells in 5 hours Some rod-shaped bacteria are capable of existing in two forms, dormant spores and active vegetative cells. Vegetative cells form spores under adverse conditions as a means of survival. Spore forms preserve the bacteria from starvation, drying, freezing, chemicals, and heat. When conditions become favourable, the spores germinate, with each spore again becoming a vegetative cell with the ability to reproduce. Among the bacteria, sporulation is not a means of reproduction since each cell forms a single spore which later germinates into a single cell again. Most sporulating bacteria that grow in the presence of air belong to the Genus Bacillus, and most that grow only in the absence of air belong to the Genus Clostridium.

  • Track 5-1Food mycology
  • Track 5-2Sustainable technologies
  • Track 5-3Sanitation technologies
  • Track 5-4Liquid concentration
  • Track 5-5Bakery & confectionery
  • Track 5-6Food utilization
  • Track 5-7Thermal processing
  • Track 5-8Microbial ecology of foods
  • Track 5-9Microbial aspects of food spoilage & quality
  • Track 5-10Food Contamination

The food economy is increasingly shaped by such new issues as sustainability, safety and quality standards, consumer health, and industry concentration. Cultural and ethical arguments gain momentum when aligned with issues such as economic welfare and stakeholder interests. The food economy grows ever more global and encompasses more elusive elements like trust, integrity, transparency, corporate social responsibility and creating emotional bonds with customers. The food economy is inextricably interrelated with globalisation, changes in consumer demand for food and energy, the ICT revolution, sustainability issues, and shifts in the relationship between private companies and public regulators.

The Food Economy explores a variety of trends and topics from the broad perspective that their evolution is interdependent with all kinds of counter currents and opposite notions: scarcity goes together with abundance, public and private initiatives co-evolve, slow food is connected with fast food, global brands and local products exist simultaneously. The Food Economy devotes chapters to existing and emerging issues and challenges of the expanding food economy. The Food Economy is relevant to academics, students, policymakers and consumers who are interested in recent developments in the food system and their implications for the food policy and research agendas in the years to come.

  • Track 6-1Food Laws
  • Track 6-2Food Security
  • Track 6-3Regulations and Policies
  • Track 6-4Food Safety and Policies
  • Track 6-5Food Service and Entrepreneurship
  • Track 6-6Multilateral Agreements
  • Track 6-7Food Marketing and Management
  • Track 6-8Food Consumer Trend
  • Track 6-9Traditional development of Functional Foods

Nutrition, nourishment, or aliment, is the supply of materials - food - required by organisms and cells to stay alive. In science and human medicine, nutrition is the science or practice of consuming and utilizing foods. IN hospitals, nutrition may refer to the food requirements of patients, including nutritional solutions delivered via an IV (intravenous) or IG (intragastric) tube. Nutritional science studies how the body breaks food down (catabolism) and repairs and creates cells and tissue (anabolism) - catabolism and anabolism = metabolism. Nutritional science also examines how the body responds to food.

  • Track 7-1Nutrition epidemiology
  • Track 7-2Carbohydrate & protein nutrition
  • Track 7-3Nutrition in women’s health & pregnancy
  • Track 7-4Nutrition in Medicine
  • Track 7-5Nutrition & obesity
  • Track 7-6Nutrition in Chronic illness
  • Track 7-7Nutrition in children
  • Track 7-8Sport Nutrition
  • Track 7-9Animal Nutrition

Nutraceuticals is a broad umbrella term that is used to describe any product derived from food sources with extra health benefits in addition to the basic nutritional value found in foods. They can be considered non-specific biological therapies used to promote general well-being, control symptoms and prevent malignant processes. The term “nutraceutical” combines two words – “nutrient” (a nourishing food component) and “pharmaceutical” (a medical drug). The name was coined in 1989 by Stephen DeFelice, founder and chairman of the Foundation for Innovation in Medicine, an American organization located in Cranford, New Jersey. The philosophy behind nutraceuticals is to focus on prevention, according to the saying by a Greek physician Hippocrates (known as the father of medicine) who said “let food be your medicine”. Their role in human nutrition is one of the most important areas of investigation, with wide-raging implications for consumers, health-care providers, regulators, food producers and distributors.

  • Track 8-1Nutrients
  • Track 8-2Marine functional foods & nutraceutical
  • Track 8-3Nutraceuticals in weight management
  • Track 8-4Nutraceuticals for cardiovascular health
  • Track 8-5Bioactive nutraceuticals
  • Track 8-6Nutraceuticals in Cancer therapy
  • Track 8-7Probiotics & prebiotics
  • Track 8-8Protein supplements
  • Track 8-9Vitamin supplements
  • Track 8-10Dietary supplements
  • Track 8-11Recent trends in nutraceutical research

Clinical Nutrition is the diet of patients in health care. Clinical in this logic mentions to the administration of patients, with not only outpatients at clinics, but also inpatients in clinics. It integrates mainly the systematic arenas of nourishment and dietetics. It goals to have a healthy energy equilibrium in patients, as well as giving adequate quantities of additional nutrients for instance vitamins, protein, minerals.

  • Track 9-1Nutrition and Cardiovascular Health
  • Track 9-2Role of Nutrition in prevention of disease
  • Track 9-3Nutrition Physiology
  • Track 9-4Enteral Nutrition
  • Track 9-5Pharmaceutical
  • Track 9-6Health and Nutrition

Think back on everything you have eaten over the last 24 hours. Do you think that your diet is well balanced and that you are getting the appropriate nutrients you need? Proper nutrition is very important to maintaining a healthy body and mind. The body requires over 40 essential nutrients to function properly, including vitamins, minerals, amino acids, protein and carbohydrates. In addition to the quality of nutrients consumed, the body must also maintain a certain quantity of food to remain healthy. Humans must consume a certain amount of calories each day in order to maintain a productive and energetic lifestyle. A large problem facing the human population today is malnutrition. Malnutrition is when a person's diet has an imbalance of the essential nutrients that the body needs to remain healthy. This imbalance in nutrients can weaken the person's immune system and body and make them more susceptible to illnesses. Malnutrition can also cause delays in a child's physical and mental development. Malnutrition is often divided into two different types, which are under-nutrition and over-nutrition. These two different types of malnutrition vary by what the person is consuming, how it is influencing their body and the prevalence in certain regions of the world.

When most people think of malnutrition, they often think of someone who is suffering from under-nutrition. Under-nutrition occurs when a person consumes a diet that does not meet the necessary requirements for the amount of essential nutrients or calories a person needs to remain healthy. This type of malnutrition can occur when people are not eating enough food, or when the food they are eating does not contain well-balanced nutrients. The World Health Organization estimates that one out of every three people is suffering from a deficiency in one or more essential nutrients. The symptoms associated with under-nutrition vary by deficiency, but all deficiencies will eventually cause permanent harm to the body. Throughout the world, there are three common deficiencies that people suffer from. Lack of vitamin A in the diet is a very large problem worldwide and results in many cases of blindness in children each year. A deficiency in iron can cause a person to become anaemic, which can result in fatigue, increased risk of infection and increased risk of haemorrhaging during childbirth. Iodine deficiency is also very common, with one-third of the human population suffering from a lack of iodine. Iodine is important for proper functioning of the thyroid gland, which is responsible for producing hormones that manage the body's metabolic rate. A lack of iodine can cause stunted growth, mental delays and the creation of goitres, which are when the thyroid glands at the base of the neck become swollen.

  • Track 10-1Urban malnutrition
  • Track 10-2Over nutrition
  • Track 10-3Protein energy malnutrition
  • Track 10-4Nutrition epidemiology
  • Track 10-5Causes of malnutrition
  • Track 10-6Effects of malnutrition
  • Track 10-7Malnutrition in children
  • Track 10-8Malnutrition in women & teenagers
  • Track 10-9Malnutrition- health risks & syndromes

A dietician (or dietician) is an expert in dietetics; that is, human nutrition and the regulation of diet. A dietician alters their patient's nutrition based upon their medical condition and individual needs. Dieticians are the only healthcare professionals licensed to assess, diagnose, and treat nutritional problems. For example, safely regulating the diet of a patient with Crohn's disease is out of physician's scope of expertise, thus a dietician must be called to permit any changes based upon their knowledge of nutritional biochemistry. Dieticians work in a variety of settings from clinical to community and public policy to media communications.

  • Track 11-1Nutrigenomics
  • Track 11-2Nutrition physiology
  • Track 11-3Nutritional disorder
  • Track 11-4Nutritional screening & nutritional risk
  • Track 11-5Nutritional epidemiology
  • Track 11-6Human & community nutrition
  • Track 11-7Sports nutrition
  • Track 11-8Clinical nutrition
  • Track 11-9Children nutrition
  • Track 11-10Ruminant nutrition

Obesity means having too much body fat. It is different from being overweight, which means weighing too much. The weight may come from muscle, bone, fat, and/or body water. Both terms mean that a person's weight is greater than what's considered healthy for his or her height.
Obesity occurs over time when you eat more calories than you use. The balance between calories-in and calories-out differs for each person. Factors that might affect your weight include your genetic makeup, overeating, eating high-fat foods, and not being physically active.Being obese increases your risk of diabetes, heart disease, stroke, arthritis, and some cancers. If you are obese, losing even 5 to 10 percent of your weight can delay or prevent some of these diseases. 

  • Track 12-1Obesity & Weight Management
  • Track 12-2Genetic Obesity
  • Track 12-3Obesity Medicine & Treatments
  • Track 12-4Obesity & Cancer
  • Track 12-5Obesity & Chronic Diseases
  • Track 12-6Obesity & Endocrinology
  • Track 12-7Obesity & Diabetes
  • Track 12-8Advanced treatments for Obesity
  • Track 12-9Current Research, Control & Prevention of Obesity
  • Track 12-10Childhood Obesity
  • Track 12-11Obesity Diet
  • Track 12-12Obesity in women

In the field of medicine, clinicians cure diseases and injuries one patient one time. But in public health, the disease prevention and injury. Public health educators, practitioners and researchers effort with groups and people. They recognize the reasons of disease and incapacity. They instrument broader scale solutions.

  • Track 13-1Innovative diagnostic and therapeutic products
  • Track 13-2Effect of social and behavioural factors on nutrition
  • Track 13-3High risk nutrition disorders Management
  • Track 13-4Healthy life style promotion
  • Track 13-5Nutrition quality on consumer health