Meet Inspiring Speakers and Experts at our 3000+ Global Events with over 1000+ Conferences, 1000+ Symposiums and 1000+ Workshops on Medical, Pharma, Engineering, Science, Technology and Business.

Explore and learn more about Conference Series LLC Ltd : World’s leading Event Organizer

Conference Series LLC Ltd Conferences gaining more Readers and Visitors

Conference Series LLC Ltd Web Metrics at a Glance

  • 3000+ Global Events
  • 100 Million+ Visitors
  • 75000+ Unique visitors per conference
  • 100000+ Page views for every individual conference

Unique Opportunity! Online visibility to the Speakers and Experts

Nutri Food 2020

About Conference


It is an delight and our warm welcome to the "3rd International Conference on Nutrition, Food Science and Health Management " scheduled on December 01-02, 2020 in Rome, Italy with theme “let’s build healthiness rather than tracing diseases”. Nutrition and Food Science 2020 plans to assemble the general population around the globe and make a common path for Doctors, Deans, Directors, Professors, Students, Research people and other participants including CEO, Consultant, Head of Management, Economist, Project Manager from business and industrial sectors around the world to share their experience, learning and their research work to promote food value addition for wealth and health.

Nutrition and Food Science 2020   is planned to gather renowned speakers around the globe, the most recent techniques, developments, and the latest updates on nutrition research and its support. This is where you will have an extraordinary involvement with the social event. This social affair gives the better strategies to improve nutrition and moreover you can improve your framework completely by interfacing with the distinctive pros related to the field of sustenance advancement over the world. The conference is comprised to offer comprehensive sessions like workshops, symposiums, presentations, plenary talks that to discuss and address current issues in the field of nutrition and food technology.

Why Rome, Italy?

Rome, the capital of Italy is most visited city in Europe. Rome is food core of the world. European Food Safety Authority is located in Parma which is a city in the northern Italian. Research scholars and Students can analyse and acknowledge the food culture, production, processing and variety of markets that characterize Italy as part of the European Union Policies and Programs. They can meet the members of alternative civic food networks, along with slow food movement and can experience rural, agro and culinary tourism. Its historic centres considered as world heritage site by UNESCO by having several historical monuments, museums, places like the Colosseum, St. Peter's Basilica, Castel Sant'Angelo, Ponte Sant'Angelo, Trevi Fountain and the Pantheon to enjoy the hidden treasure of nature. It is a perfect destination of shopping with large markets like Trajan's Market, Roma Termini, Euroma2, Shopping Mall Porta di Roma, Galleria Alber to Sordi. For food lovers several delicious destinations are there like Mercato Centrale Roma, Stagioni, l'Osteria di Eataly La Maisonnette Ristrot, Antico Arco, Fa-bìo, Taverna dei Fori Imperiali and many more to satisfy their hunger. Pasta is a famous food in Roman cuisine. Popular Pasta sauces are amatriciana, carbonara, cacio e pepe and gricia.

Why to Attend?

Food safety conference provides a great opportunity to all the attendees in publishing their research work information, exchange and share their knowledge, and networking with fellow researchers around the world. Food safety conference includes sessions like keynote speech, Oral presentation, Poster presentation, Workshops, Symposium and special sessions for supporting organizations and associations.

Food Safety and Hygiene has planned to offer an extensive network among experts from the various field of life sciences all around the globe to discuss the latest research and the current challenges in the meadow.

Nutrition and Food Science 2020 has been designed in such a way to provide an innovative and comprehensive overview of the latest trends, technologies, developments and the potential future in Food safety and Hygiene. it serve as a catalyst by connecting scientist within and across disciples under a single roof. It would create an environment to generate new ideas and accelerates its applications that benefit society.

Benefits of attending:

Speaker Benefits:

  • Attendees will be certified with CPD credits with participation certification
  • All accepted abstracts will be published in the respective Journals
  • Each abstract will receive a DOI provided by Cross Ref
  • Provide a platform to organize symposia or workshops
  • Special interactive sessions will be provided, if you are coming with your research team
  • Promotion for your own labs will be feasible
  • Young scientist award & Best Poster certificates

Delegate Benefits:

  • Exploring new technologies & innovations in Food science department
  • Acquiring knowledge about nutrition and health management
  • Develop the art of marketing
  • Meet Experts & potential scientists Face to Face

Tracks and Sessions

Track-1: Nutrition

Nutrition in basic terms refers to the process of obtaining the food in a form it can be used which is necessary for health and growth of the cells. Food is required by an organism in order to function properly. If an organism does not get sufficient nutrients for the body, a situation of malnutrition may occur. It can be treated by the intake of proper nutrients and diet. Nutrition and Food Science 2020 focuses on eradication of malnutrition by spreading awareness and knowledge through discussion and understanding latest research and advancement in the field of nutrition.

Sub-tracks:

  • Plant nutrition
  • Animal nutrition
  • Human nutrition
  • Healthy Diet

Track-2: Nutrition and intellectual Functions

Generally, the brain devours a colossal measure of vitality in contrast with whatever is left of the body. The instruments associated with the exchange of vitality from nutrients to neurons are probably going to be essential to the control of brain work. Human bodily processes, including the brain, all require both macronutrients, just as micronutrients. Deficient admission of chose nutrients, or certain metabolic issue, may influence subjective procedures by upsetting the supplement subordinate procedures inside the body that are related with the administration of neurons vitality which can along these lines influence synaptic pliancy, or the capacity to encode new recollections.

Sub-tracks:

  • Nutrient science-proteins, vitamins, carbohydrates
  • Role of nutrients in growth and development
  • Dietary-uptake of nutrients

Track-3:  Child Obesity and Pediatric Nutrition

Pediatric Nutrition is the branch of nutrition that involves the nutritional care of infants, children, and adolescents. The person who studies this branch is a Pediatrician. It involves nutrition of infants from birth to the first year of life. Good quality foods for infants and children not only promotes optimum growth and development during that time, but also plays an important role in preventing obesity and some chronic diseases later in life such as heart disease, type 2 diabetes and some cancers. Ensuring a good nutritional start for the pediatric population helps reduce morbidity and mortality in adulthood.

Sub-tracks:

  • Breastfeeding for optimum health
  • Formula feeding- powder, concentrated liquid, and pre-diluted liquid form food
  • Introduction of solid foods

Track-4: Nutritional Deficiency or Malnutrition

Malnutrition not only refers to the deficient part of diet but it may also occur in the case of over diet. According to WHO, malnutrition refers to deficiencies, excesses or imbalances in a person’s intake of energy and/or nutrients. It generally happens when the intake of nutrients or energy is too high, too low or poorly balanced. The term malnutrition covers mainly two groups of conditions. First is Under-Nutrition which includes stunting, wasting, underweight and micronutrient deficiencies or insufficiencies. The other is overweight, obesity and diet-related non-communicable diseases such as diabetes, heart disease, stroke and cancer.

Sub-tracks:

  • Under-nutrition
  • Over-nutrition
  • Poverty and food prices
  • Lack of Agricultural productivity

Track-5: Latest Research in Dietetics

Dietetics is the practice of integrating physiological, biochemical, social and managerial concepts into the science of nutrition to achieve a healthy lifestyle. Basically, it is the science or art of applying the principles of nutrition to the diet. Whereas the term diet, can be explained as the regular intake of food consumed by an individual to maintain health. There are a number of types of diets available and consumed by people as per their requirement or prescription. Some are for losing weight, while some are for gaining weight, lowering cholesterol, living a long and healthy life, and many other reasons.

Track-6:  Diet and Metabolic Syndrome

The metabolic syndrome is a combination of metabolic disorder, for example dyslipidaemia, hypertension, weakened glucose resilience, compensatory hyperinsulinemia and the inclination to create fat around the stomach area. People with the metabolic syndrome are at high hazard for atherosclerosis and, subsequently, cardiovascular infection.

Sub-tracks:

  • Health
  • Dietary choices
  • Weight management
  • Eating disorders

Track-7:  Nutritional Therapeutics and Treatments

A therapeutic diet is a meal plan that controls and specifies the intake of certain foods or nutrients. It is generally part of the treatment of a medical condition and are normally prescribed by a physician and planned by a dietitian. A therapeutic diet is an improvised version of a regular diet. It is modified or controlled to fit the nutritional needs of a particular person. Some common therapeutic diets include No Concentrated Sweets diet, Diabetic or calorie controlled diet, No Added Salt diet, Low Sodium diet, Low fat/low cholesterol diet, High fiber diet, mechanically altered or soft diet, Pureed diet etc.

Track-8:  Food Engineering and Microbiology

Food engineering is a multidisciplinary field which consolidates microbiology, connected physical sciences, science and designing for nourishment and related enterprises. Food engineering incorporates, yet isn't restricted to, the utilization of horticultural building, mechanical building and concoction designing standards to sustenance materials. Nourishment engineers give the innovative learning exchange basic to the savvy creation and commercialization of sustenance items and administrations.

Sub-tracks:

  • drug/food products
  • design of food/biological/pharmaceutical production processes
  • design of environmentally responsible waste treatment systems
  • marketing and technical support for manufacturing plants
  • Fermentation
  • Microbial biopolymers

Track 09: Food Science 

The study of the physical, chemical and biological properties of food and food ingredients comes under a stream called food science. The applied form of food science makes different branches like its selection of food, preservation, processing, packaging, distribution, and use of safe food products. Numerous of professionals are working in the field of food science and technology and contributing their services for the making of healthier food for human beings and ensuring continual and abundant supply of safe food ingredients to increasing population.

Sub-Tracks:

  • Food engineering 
  • Food chemistry 
  • Food & nutrition department
  • Food technology 
  • Food microbiology
  • Food packaging
  • Food nutrients
  • Preservation of food

Track-10:  Food Processing Technology

Food processing is the change of agricultural items into food, or of one type of food into different structures. Such essential food processing included conversion of synthetic enzymatic to the fundamental structure of food in its normal structure, also served to manufacture a boundary against surface microbial action that caused quick rot. Advantages of food processing incorporate poison evacuation, safeguarding, facilitating advertising and distribution undertakings, and increasing food consistency.

Sub-tracks:

  • Fermentation
  • Preservation
  • Post-harvest management

Track-11:  Food Composition and Processing

Food composition information (FCD) are elaborated sets of data on the nutritionally vital elements of foods and supply values for energy and nutrients together with protein, carbohydrates, fat, vitamins and minerals and for alternative vital food elements like fiber. To this day, food composition studies remain central to nutrition analysis into the role of food elements and their interactions in health and illness. However, due to increasing levels of sophistication and quality in nutrition science, there's a larger demand for complete, current and reliable FCD, alongside info on a wider range of food components, including bioactive compounds. The earliest food composition tables were primarily based exclusively on chemical analyses of food samples, that were principally undertaken specifically for the tables. However, as the food supply has evolved, and with the increasing demand for nutritional and related components, it has become more difficult for compilers to rely only on chemical analysis when compiling FCDBs.

Track-12:  Protein Science

Nutraceuticals can be described as any product formed from food sources with extra health benefits more than the nutritional value found in foods. They can be considered non-specific biological therapies used to promote health and wellbeing also prevent malignant processes and their symptoms. The type of nutraceuticals and related products depends on the source by which it is formed. They can be classified on the basis of their natural sources, pharmacological conditions, as well as chemical constitution of the products. Most often they are grouped in the categories of dietary supplements, functional food, pharmaceuticals and medicinal food.

Sub-tracks:

  • Protein synthesis
  • Biotechnology
  • drugs

Track-13:  Sports Nutrition & Kinesiology

Sports nutrition is the study of combined knowledge of human nutrition and exercise science. Kinesiology is the study of motion or movement of body. Utilizations of physiology in human-wellbeing incorporate physical coaching professional, rehabilitation, fitness and safety, health advancement, working environments, sport and exercise enterprises. There have been tremendous advances in knowledge and its application, particularly in the last decade. The number of full-time jobs is slowly increasing. Athletes in any respect levels square measure wanting seriously at the role nutrition plays in coaching, recovery, and performance.

Sub-tracks:

  • Diet of sports persons
  • Fitness

Track-14:  Food Safety and Hygiene

Food safety is a discipline describing taking care of, arrangement, and capacity of food in manners that anticipate food-borne illness. The event of at least two instances of a comparable illnesses coming about because of the ingestion of a typical food is known as a food-borne disease outbreak. This incorporates various schedules that ought to be pursued to dodge potential well-being perils. Along these lines food safety frequently covers with food resistance to anticipate damage to consumers.

Sub-tracks:

  • Organic produce
  • Food preservation

Track 15: Agriculture and Food Security

Agriculture and Horticulture conference is focusing on the topic of food security and welcomes all the people who are related to food security. Providing adequate amount of essential nutrients required for human beings has ever been the challenge in the province of food security. Hence, malnutrition is interlinked to food security consideration, yet difficult to be eliminate it. Food security therefore, become important in the province of research work.

Sub-Tracks:

  • Food and nutrition security
  • Sustainable intensification of food production systems
  • Innovative ways of providing food to  increasing population
  • Food storage and technology
  • Preservation techniques
  • Food packaging technology
  • Post-Harvest Handling and Processing of farm products

Track-16:  Food Addiction and Intolerance

Food intolerance is an adverse response, frequently delayed, to a food, drink, food supplementary substance, or compound found in foods that produces facet effects in a minimum of one body organs and frameworks, yet for the most part alludes to responses other than food sensitivity. Food hypersensitivity is utilized to allude comprehensively to both food intolerances and food allergies.

A food addiction or uptake addiction could be a social addiction that's pictured by the impulsive consumption of engaging (e.g., high fat and high sugar) foods that terribly enact the reward framework in people and different creatures in spite of unfavourable outcomes.

Track-17:  Food Poisoning

Food poisoning is an especially terrible ailment brought about by defiled food. The most well-known sorts of microorganisms and infections we think about which causes food poisoning are Salmonella, E. coli and Norovirus.

Sub-Tracks:

  • Food microbiology
  • Preserving presses of food
  • Packed food effects

Track-18: Genetically Modified Food:

Genetically Modified Food(bioengineered foods) is the food produced from organisms that have had changes introduced into their DNA using the genetic engineering methods. Genetic engineering techniques allow for the introduction of new traits as well as greater control over traits when compared to previous methods, such as mutation breeding and selective breeding.

Sub-Tracks:

  • Genetics &Plant Breeding
  • Genetically modified crops
  • Food biotechnology

Track-19:Food waste management

About one third of food produced is lost or wasted along the management chain Globally,which contributing to greenhouse gas emissions and other environmental issues, wasting tremendous resources in the production processes, and making recyclable materials in the waste stream harder to recover. As the human population increases and urbanizes, cities have an opportunity to build on experiences from around the world to reduce their food waste footprint, recover nutrients from waste food, reduce greenhouse gas emissions through renewable energy generation and improve their overall waste management systems.

Sub-Tracks:

  • Production of bio-gas
  • Production of organic composts

Track-20:Ageing ,Health and Nutrition

Good nutrition plays a significant role in determining the health and well-being of older people and in delaying or reducing the risk of diseases such as stroke, heart disease, diabetes etc. Eating less fruits and vegetables is responsible for close to three million deaths worldwide every year. In addition, dietary fat seems to be associated with various cancers and nutritionally unbalanced diets, which are often associated with diabetes, can play a significant role in increasing the risks of developing coronary heart disease.

Track-21:  Health Management

Health systems management or health care systems management depicts the initiative and general management of hospitals, hospital systems, and additionally health care systems. In worldwide use, the term alludes to management at all dimensions.


 

Market Analysis

Marketing Analysis

European food market is much diversified. Lately, more emphasis is being given to functional foods and RTS foods. There is tremendous scope in every section of food from food processing to distribution or from food chemistry to food packaging. The European food market for food had tripled since 1950.

European food market for food nutrition and technology has been in the forefront of European and international collaboration through various initiatives taken place in this field. This initiative, which has since been used as a model by some other disciplines, involves a cohort of graduate students from several countries studying modules in some five different European countries, and then doing a research project in a further country, while also developing different language skills. This provides great international networking opportunities, and has proved popular with the students.

Berlin itself serves as one of the main spots for Europe that is contributing in the field of Food Nutrition Technology. Food Science Universities/ Nutrition Institutes in Berlin in numbers are more than any other country in Europe.

Nutrition and Food Science 2020  plans to gather every one of the general population over the globe and base a stage for them to share their knowledge, research work and experience particularly to promote nutrition awareness leading to wealth and health.

Recommended Associations & Societies:

Europe: Federation of European Nutrition Societies | Society of Nutrition and Food Science | European Food Information Council | International Union of Nutritional Sciences | European Food Safety Authority | Centre for Biosciences and Agriculture International | European Federation of Food Science & Technology

USA: Canadian Food Inspection Agency | Centre for Food Safety and Applied Nutrition | Economic and Food Safety Authority | Institute of Food Technologists | American Society for Nutrition | Under Secretary and Inspection Service | Food Safety and Inspection Service | United States Food and drug Administration

Asia: Parental and Enteral Nutrition Society of Asia | Asia Pacific Clinical Nutrition Society | International Union of Nutritional Sciences | Food and Agriculture Organization of the United Nations | National Institute of Nutrition | Federation of Asian Nutrition Societies | Indian Council of Medical Research | World Health Organization | Food Safety and Standards Authority of India | State Food and Drug Administration

 

About City

Rome is the capital city of Italy and also serves as the capital of the Lazio region Rome is located in the central part of the Italian peninsula, on the river Tiber. It is the fourth most populous city in the European Union occupying an area of 1,285 km2 with about 2,879,728 residents and also the second largest city located in Italy.

Rome has a Mediterranean climate with mild, humid winters and hot, dry summers having average annual temperature is above 20 °C during the day and 10 °C during night

Rome is one of the oldest continuously occupied cities in European union. It was first called “The Eternal City” by the Roman poet called Tibullus in the 1st century BC. The Rome of the Kings was built on 7 hills named the Aventine Hill, the Caelian Hill, the Capitoline Hill, the Esquiline Hill, the Palatine Hill, the Quirinal Hill and the Viminal Hill. Modern Rome is also crossed by another river named the Aniene, which flows into the river Tiber north of the historic center.

Rome hosts all the principal institutions of the nation which includes the Presidency of the Republic, the government, the Parliament, the main judicial Courts, and the diplomatic representatives of all the countries for the states of Vatican City and Italy. Rome is also having many international institutions and notably cultural & scientific ones, such as the American Institute, the British School, the French Academy, the Scandinavian Institutes, and the German Archaeological Institute. There are also some specialized agencies of the United Nations, such as the Food and Agriculture Organization (FAO). Rome also hosts major international and worldwide political and cultural organizations like the International Fund for Agricultural Development (IFAD), World Food Programme (WFP), the International Centre for the Study of the Preservation and Restoration of Cultural Property (ICCROM) and the NATO Defense College.

As of 2019, Rome is categorized as an Alpha- global city by the Globalization & World Cities Research Network and was the 11th most visited city in the world, third most visited city in the European Union, and the most popular tourist destination in Italy.

To Collaborate Scientific Professionals around the World

Conference Date December 01-02, 2020

For Sponsors & Exhibitors

sponsor@conferenceseries.com

Speaker Opportunity

Supported By

All accepted abstracts will be published in respective Conference Series LLC LTD International Journals.

Abstracts will be provided with Digital Object Identifier by