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Food scientists are involved in the production of latest food products, design of processes to provide these foods, advancements in packaging materials, shelf-life studies, sensory analysis of food by panels, and also microbiological and chemical testing. Food scientists could study a lot of elementary phenomena that are directly coupled to the assembly of food products and its properties. It brings along multiple scientific fields like biology, chemical engineering, and organic chemistry.
- Track 1-1Food engineering
- Track 1-2Microbiology
- Track 1-3Packaging
- Track 1-4Preservation and substitution
Nutrition is the science that interprets the interaction of nutrients and alternative substances in food in regard to maintenance, growth, copy, health and sickness of an organism. It includes food intake, absorption, assimilation, synthesis, dissimilation and excretion. The diet of an organism is what it consumes, that is essentially determined by the supply, the process and taste property of foods. A healthy diet includes preparation of food and storage ways that preserve nutrients from oxidization, heat or natural process, which scale back risk of food borne ill health.
- Track 2-1Nutrients (micro and macro)
- Track 2-2Animal and plant nutrition
- Track 2-3Environmental nutrition
Clinical nutrition focuses on Nutrition of patients in health care. Clinical in this sense refers to the management of patients, as well as not solely outpatients at clinics, however additionally (and mainly) inpatients in hospitals. It incorporates primarily the scientific fields of nutrition and life science. It aims to stay a healthy energy balance in patients, similarly as providing ample amounts different nutrients like proteins, vitamins, minerals.
- Track 3-1Nutrition and malnutrition
The conference focuses on the Technology that does not have a significant history of consumption or is produced by a method that has not been previously used for food. There is ample number of novel food engineering techniques that is being developed such as Development in Osmotic Dehydration, Athermal Membrane Processes for the Concentration of Liquid Foods and Natural Colors, High Intensity Pulsed Light Technology, Non-thermal Processing by Radio Frequency Electric Fields, Application of Ultrasound, Irradiation of Foods, GMO’S etc.
Nanomaterial is used in food production to improve the flow properties, quality, overall acceptability, flavor, color and to improve the shelf life of the product. It can also help in the production of low fat, sugar and salt foods to overcome food related diseases. Nanomaterial and micro structured assemblies are used in the encapsulation of food ingredients, additives, nutritional supplements and functional foods. Nano capsules which burst into different microwave frequencies incorporates desired flavor and color to food. Nanotubes which are made of milk protein by self-assembly can be used in novel ingredients for viscosity, gelation and Nano encapsulation controlled release.
Nanotechnology has its potential in purposeful food, style of organic process supplements and nutraceuticals containing Nano sized ingredients and additives like vitamins, antimicrobials, antioxidants, and preservatives area unit presently offered for increased style, absorption and bioavailability. Nutraceuticals that are incorporated within the carriers embrace carotenoid, beta-carotenes and phytosterols area unit employed in food to forestall the buildup of sterol. It will observe smaller amounts of chemical contaminants, bacterium and viruses. Nano-fluorescent particles will observe food pathogens. Biosensors are incorporated to alert shoppers, producers and distributors against safety standing of the process product.
Nanotechnology in food science is being incorporated in foods, food packaging and also in agriculture products. As developments in nanotechnology continue to emerge, its applicability to the food industry will increase potentially.
Food safety is a study describing handling, preparation, and storage of food in ways in which stop food borne sickness. This includes variety of routines that ought to be followed to avoid potential health hazards. During this approach food safety usually overlaps with food defense to stop damage to consumers. The tracks within this line of thought are safety between business and also the market then between the market and also the consumers. In considering business to plug practices, food safety issues embody the origins of food as well as the practices with reference to food labeling, food hygiene, food additives and chemical residues, yet as policies on biotechnology and food and pointers for the management of governmental import and export review and certification systems for foods. In considering market to consumer’s practices, the standard thought is that food has to be compelled to be safe within the market and also the concern is safe delivery and preparation of the food for the buyer.
- Track 6-1Regulations and standards
Packaging material should be tamper evident, convenient, appealing, and fulfill all the physical, chemical and biological needs. A packaging material is the silent salesman by itself which bears the nutritional information, allergy information, barcode etc. there are numerous trends in food packaging.
Packaging material includes temperature recorder which can track and monitor the temperature history of food shipments. Radio Frequency identification is carried out to food programs for supply chain management and has shown a widespread benefit in permitting food manufacturers and shops create complete real time visibility in their supply chain.
- Track 7-1Types of packaging
- Track 7-2Packaging machines and materials
- Track 7-3Properties and functions of packaging materials
- Track 7-4Active packaging and edible packaging
Food chemistry is that the study of chemical processes and interactions of all biological and non-biological parts of foods. The biological substances embrace such things as meat, poultry, lettuce, beer, and milk as examples. Food chemistry encompasses the changes that will take place during processing and gives an idea to improve or prevent them from happening.
- Track 8-1Carbohydrates and proteins
- Track 8-2Lipids
- Track 8-3Enzymes
- Track 8-4Vitamins and minerals
- Track 8-5Color, flavor and additives
Food toxicity may be due to the physical, chemical and microbiological hazards. The toxicity may be due to the natural elements, endogenous toxins of plant origin. Toxins can also be produced during various stages in processing. It mainly refers to the adverse effects of toxins on the consumers. Food toxicity may be the result of microorganisms or toxins contaminating the food or excessive levels of a nutrient, such as vitamin A which causes adverse health effects eventually death.
- Track 9-1Basic toxicology
- Track 9-2Testing methods
- Track 9-3Dose response
Livestock is the domestically raised animals in an agricultural setting to provide commodities like food, fiber, and labor. The term usually refers to those raised for food, and generally solely farmed ruminants, like bovine and goats. In recent years, some organizations have conjointly raised livestock to market the survival of rare breeds. The breeding, maintenance, and slaughter of those animals, referred to as husbandry, could be a part of recent agriculture that has been practiced in several cultures since humanity's transition to farming from savage lifestyles. Livestock nutrition focuses on the dietary wants of domesticated animals, primarily those in agriculture and food production.
- Track 10-1Animal rearing and farming
- Track 10-2Livestock Disease
Food sampling may be a method used to make sure a food is safe which it doesn't contain harmful contaminants, or that it contains solely permissible additives at acceptable levels, or that it contains the correct levels of key ingredients and its label declarations square measure correct, or to understand the degree of nutrients present.
A food sample is administrated by subjecting the merchandise to physical analysis. Analysis could also be undertaken by or on behalf of a manufacturer relating to their own product, or for official food enforcement or management functions, or for analysis or public data.
- Track 11-1Laboratory analysis
- Track 11-2Application of sampling
Food quality is that the quality characteristics of food that's acceptable to shoppers. This includes external factors (size, shape, color, gloss, and consistency), texture, and flavor; factors like federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial). Food quality is a vital food producing demand, as a result of food consumer’s square measure at risk of any kind of contamination that will occur throughout the producing method. Several consumers additionally have confidence producing and process standards, notably to grasp what ingredients square measure gift, as a result of dietary, organic process necessities (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies).
- Track 12-1Laws and regulations
Food preservation is to prevent the growth of microorganisms (such as yeasts), or alternative micro-organisms (although some ways work by introducing benign microorganism or fungi to the food), likewise as retardation the reaction of fats that cause rancidity. Food preservation can also embody processes that inhibit visual deterioration, like the catalyst browning reaction in apples when they're cut throughout food preparation.
Many processes designed to preserve food involve quite one food preservation technique. Conserving fruit by turning it into jam, as an example, involves boiling (to scale back the fruit’s wetness content and to kill microorganism, etc.), sugaring (to forestall their re-growth) and sealing within an airtight jar (to forestall re contamination
- Track 13-1Modern industrial techniques
- Track 13-2Storage facilities
- Track 13-3Commercial food logistics
- Track 13-4Oil, fat and dry storage
The conference deals with the business of making and selling food is a broad discipline. Food Business Management is a unique blend of chemistry, economics, engineering, marketing and biology. There are many numbers of companies offering current and past businesses involved in food production or processing.
- Track 14-1Industrial influence
- Track 14-2Wholesale and distribution
- Track 14-3Marketing
Food Microbiology is the study of the microorganisms that inhabit, create, or contaminate food, with the study of microorganisms inflicting food spoilage. "Good" bacterium, however, like probiotics, have become more and more vital in food science. Additionally, microorganisms are essential for the assembly of foods like cheese, yogurt, bread, beer, wine and, different hard foods.
Scopes of food microbiology
It deals with the study of organism in food. It includes study of organism in food inflicting food spoilage, illness and food infection. It conjointly embraces methodology of food preservation like canning, freezing, drying, sterilization, radiation. It conjointly includes cleanliness and sanitation in food biology. Some microorganisms square measure use in preparation of food like delicatessen, cheese, pickles, and breed some microorganisms have high content of protein and vitamins.
- Track 15-1Food safety
- Track 15-2Fermentation
- Track 15-3Microbial bio-polymers
- Track 15-4Testing and authenticity
Substance which is processed, semi processed or raw intended for human consumption should be safe, wholesome, fit for consumption during whole food chain. The main objective is to protect public health and contribute to the economic development, protect consumers against unsafe food and fraudulent practices.
- Track 16-1Standard procedures
- Track 16-2Labeling
Nutrigenomics - a branch of biological process genetic science and is that the study of the results of foods and food constituents on organic phenomenon. Nutrigenomics has been outlined because the application of high-throughput genomic tools in nutrition studies and analysis. It can even be seen as analysis to supply folks with strategies and tools UN agency are trying to find malady preventing and health promoting foods that match their lifestyles, cultures and genetic science.
The term "high output tools" in Nutrigenomics refers to genetic tools that modify immeasurable screening tests to be conducted at one time. Once such high output screening is applied in nutrition analysis, it permits the examination of however nutrients have an effect on the thousands of genes gift within the human order. Nutrigenomics involves the characterization of cistron merchandise and therefore the physiological operate and interactions of those merchandise. This includes how nutrients impact the assembly and action of specific cistron merchandise and the way these proteins successively have an effect on the response to nutrients.
- Track 18-1Application in anti-ageing and obesity
- Track 18-2Ethics of Nutrigenomics
Obesity could be a medical condition within which excess body fat has accumulated to the extent that it should have a negative result on health. Obesity is most ordinarily caused by a mix of excessive food intake, lack of physical activity, and genetic condition. Few cases are caused primarily by genes, endocrine disorders, medications, or mental disturbance. A study that fat individuals eat very little but gain weight owing to a slow metabolism. On average, weighty individuals have bigger energy expenditure than their skinny counterparts attributable to the energy needed to keep up associate accrued body mass. Obesity could be a leading preventable reason behind death worldwide, with increasing rates in adults and youngsters.
Weight loss, within the context of medication, health, or shape, refers to a discount of the full body mass, as a result of a mean loss of fluid, body fat or fatty tissue or lean mass, particularly bone mineral deposits, muscle, tendon, and other connective tissue. Weight loss will either occur accidentally as a result of undernourishment or associate underlying sickness or arise from an acutely aware effort to enhance associate actual or perceived overweight or weighty state. "Unexplained" weight loss that's not caused by reduction in hot intake or exercise is named frailty and should be a signal of a heavy medical condition. Intentional weight loss is often spoken as slimming.
- Track 19-1Obesity related disorders
- Track 19-2Diabetic Nutrition
- Track 19-3Weight Management
Nutrition scientific discipline (NP) is the psychological study of however psychological feature selections, like meal choices, influence nutrition, psychological health, and overall health. Nutrition scientific discipline seeks to know the link between nutritionary behavior and mental health/well-being. NP could be a sub-field of scientific discipline and additional specifically of health scientific discipline. It’s going to be applied to varied completely different fields including: scientific discipline, dietetics, nutrition, and promoting. NP could be a fairly new field with a short history that has already began to contribute data and data to scientific discipline. There are 2 main areas of disputation at intervals nutrition scientific discipline. the primary space of disputation is that the subject are often viewed as nutrition moving psychological functions or are often viewed as psychological selections and behavior influencing nutrition and health. The second disputation being the process of what's "healthy" or "normal" as associated with nutrition.
The causes or loss are varied, and occur at the stages of production, processing, merchandising and consumption. Global food loss and waste amounts to between tierce and common fraction of all food made. Loss and wastage happens in the slightest degree stages of the food supply chain or value chain. In low-income countries, loss occurs throughout production, whereas in developed countries abundant food – regarding a hundred kilograms (220 lb.) per person each year – is wasted at the consumption stage. Waste within the food trade is characterized by a high quantitative relation of product-specific waste. Not solely will this mean that the generation of this waste is inevitable, however conjointly that the number and sort of waste created, that consists primarily of the organic residue of processed raw materials, will scarcely be altered if the standard of the finished product is to stay consistent. the use and disposal of product-specific waste is tough, thanks to its inadequate biological stability, doubtless infective nature, high water content, potential for fast autoxidation, and high level of catalyst activity. The varied forms of waste generated by various branches of the food trade will be quantified supported every branches' several level of production. To boot, various strategies of waste management have emerged, that target the foremost necessary contents of the waste.
- Track 21-1Reduction and disposal
- Track 21-2Waste utilization or reuse
The conference focuses on Studies which have shown that nutritionary condition of girls pre-conception (specifically body weight) has an influence on fetal growth. But throughout physiological state, nutritionary intake by the mother is believed that it does not have any impact throughout the primary and second trimesters, however maternal nutritionary intake within the last trimester is wide believed to possess some impact on the fetal growth, and thus maternal nutrition plays an important role within the development and growth of the craniate.
- Track 22-1Nutritional requirements in infants & children
- Track 22-2Nutrition before, during and after pregnancy