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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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Food has been a basic part of our existence. Intake of food ensures growth in children and youth, maintains good health throughout life. Nutrients are components of foods needed for body in adequate amounts for proper growth, reproduction and leading normal life. Nutrition includes the process from eating food to its usage in various functions of body. The science of nutrition deals with what nutrients we need, in what quantity, how to get them and how the body utilizes them. Adequate, optimum and good nutrition indicates the right amount and proportion of nutrients for proper utilization for achieving highest level of physical and mental health. First function of food is to provide energy. Body needs energy to sustain involuntary processes essential for continuing life. Food regulates the activities of the body including – heart beat, maintaining body temperature, muscle contraction, water balance, blood clotting and removal of waste products from the body. Food helps in improving the immune system and improves resistance power of the body. The use of food in the body involves three processes – digestion, absorption and utilization of nutrients in the body.

  • Track 1-1Food hydrocolloids
  • Track 1-2Meat science
  • Track 1-3Food quality
  • Track 1-4Halal food
  • Track 1-5Digestion, absorption and utilisation of nutrients
  • Track 1-6Recommended dietary allowances for nutrients
  • Track 1-7Food chemistry
  • Track 1-8Food toxicology

Food science includes a number of areas of study which span the continuum from the production and processing of food to its marketing, consumption, and impact on the health of individuals and the community. Food science draws from many disciplines like biology, chemical engineering, and biochemistry to understand food processes and ultimately improve food products for the general public. Physical, microbiological, and chemical study of food helps in developing the safe, nutritious foods and innovative packaging that store in supermarket.

  • Track 2-1Food processing
  • Track 2-2Food packaging
  • Track 2-3Food engineering
  • Track 2-4Agri-food technology
  • Track 2-5Cereal chemistry and technology
  • Track 2-6Dairy technology
  • Track 2-7Organic food and manufacturing
  • Track 2-8Brewing and malting technology
  • Track 2-9Food technology

Food Safety & Management is a logical train portraying taking care of, arrangement, and capacity of nourishment in ways that anticipate foodborne disease. This incorporates various schedules that ought to be taken after to stay away from potential safety hazards. A 2003 World Health Organization (WHO) report reasoned that around 30% of revealed food poisoning flare-ups in the WHO European Region happen in private homes. According to the WHO and CDC, in the USA alone, every year, there are 76 million instances of foodborne illness prompting 325,000 hospitalizations and 5,000 death. To provide exposure to technologies, government / institutional assistance, increase international tie-ups and to provide knowledge about recent trends in Food & Nutrition sector is the aim of organizing these types of food conferencesfood meetings, and food events.

  • Track 3-1Food safety regulatory affair
  • Track 3-2Challenges to food hygiene and safety
  • Track 3-3Microbiological and chemical aspects of food safety
  • Track 3-4Advances in food management
  • Track 3-5Foodomics approaches in food safety
  • Track 3-6Food safety oil and fat analysis

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. The aim of organizing the food conferencesfood meetingsfood events  is to provide exposure to technologies, government / institutional assistance, increase international tie-ups and to provide knowledge about recent trends in Food & beverages Sector though this food conference.

  • Track 4-1Food beverages production
  • Track 4-2Coffee cocoa and tea
  • Track 4-3Dairy products and eggs
  • Track 4-4Alcoholic and 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 and 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. There are many ways to think about food which has been discussed in various food eventsfood conferences in the simplest sense, food is a fuel, food provides the energy needed to perform daily functions and maintain normal metabolic processes.

  • 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 is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. To provide exposure to technologies, government / institutional assistance, increase international tie-ups and to provide knowledge about recent trends in Food & beverages sector is the aim of organizing these types of nutrition conferencesnutrition meetings, and nutrition events.

  • Track 7-1Carbohydrate & protein nutrition
  • Track 7-2Nutrition in women’s health & pregnancy
  • Track 7-3Nutrition in medicine
  • Track 7-4Nutrition in children
  • Track 7-5Sport nutrition
  • Track 7-6Animal Nutrition

Nutraceuticals generally depend on the source. They can be categorized on the basis of their natural sources, pharmacological conditions, and also chemical composition of the products. Utmost they are grouped in the subsequent categories like Dietary supplements, Functional Foods, vitamins and minerals, Healing food and Pharmaceuticals. Nutraceuticals are derived from different types of herbals, fruits and marine resources. Nutrition supplements are items that are usually considered non-food items that are used to enhance your nutritional status. Supplements may include, but are not limited to, vitamins, minerals, bars, and energy drinks or sports nutrition products to boost performance. Supplements should be used along with a healthy diet, but not replace it.

  • Track 8-1Nutrients
  • Track 8-2Dietary supplements
  • Track 8-3Protein supplements
  • Track 8-4Probiotics & prebiotics
  • Track 8-5Nutraceuticals in Cancer therapy
  • Track 8-6Bioactive nutraceuticals
  • Track 8-7Nutraceuticals in weight management

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. The global clinical nutrition market is estimated to be USD XX million in 2016 and is expected to reach USD 51,174 million by 2021, growing at a CAGR of over 4.8% during the forecast period from 2017 to 2022.

  • 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

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 and effects of malnutrition
  • Track 10-6Malnutrition in children
  • Track 10-7Malnutrition in women and teenagers
  • Track 10-8Malnutrition- health risks and 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. The aim of organizing the Nutrition conferences, Nutrition meetingsNutrition events  is to provide exposure to technologies, government / institutionalassistance, increase international tie-ups and to provide knowledge about recent trends in Food & beverages Sector though this food conference.

  • Track 11-1Nutrigenomics
  • Track 11-2Human & community nutrition
  • Track 11-3Dietics
  • Track 11-4Nutritional screening & nutritional risk
  • Track 11-5Nutritional disorder
  • Track 11-6Nutrition physiology
  • Track 11-7Ruminant 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 Diet
  • Track 12-2Childhood Obesity
  • Track 12-3Current Research, Control & Prevention of Obesity
  • Track 12-4Advanced treatments for Obesity
  • Track 12-5Obesity & Diabetes
  • Track 12-6Obesity & Endocrinology
  • Track 12-7Genetic Obesity
  • Track 12-8Obesity 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