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3rd International Conference on Nutrition, Food Science and Health Management, will be organized around the theme “”

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\r\n 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.

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  • Track 1-1Plant nutrition
  • Track 1-2Animal nutrition
  • Track 1-3Human nutrition
  • Track 1-4Healthy Diet

\r\n 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.

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  • Track 2-1Role of nutrients in growth and development
  • Track 2-2Dietary-uptake of nutrients
  • Track 2-3Nutrient science-proteins, vitamins, carbohydrates

\r\n 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.

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  • Track 3-1Breastfeeding for optimum health
  • Track 3-2Formula feeding- powder, concentrated liquid, and pre-diluted liquid form food
  • Track 3-3Introduction of solid foods

\r\n 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.

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  • Track 4-1Under-nutrition
  • Track 4-2Over-nutrition
  • Track 4-3Poverty and food prices
  • Track 4-4Lack of Agricultural productivity

\r\n 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.

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\r\n 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.

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  • Track 6-1Health
  • Track 6-2Dietary choices
  • Track 6-3Eating disorders
  • Track 6-4Weight management

\r\n 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.

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\r\n 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.

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  • Track 8-1drug/food products
  • Track 8-2design of food/biological/pharmaceutical production processes
  • Track 8-3design of environmentally responsible waste treatment systems
  • Track 8-4marketing and technical support for manufacturing plants
  • Track 8-5Fermentation
  • Track 8-6Microbial biopolymers

\r\n 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.

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  • Track 9-1Food engineering
  • Track 9-2Food engineering
  • Track 9-3Food chemistry
  • Track 9-4Food & nutrition department
  • Track 9-5Food technology
  • Track 9-6Food microbiology
  • Track 9-7Food packaging
  • Track 9-8Food nutrients
  • Track 9-9Preservation of food

\r\n 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.

 

  • Track 10-1Fermentation
  • Track 10-2Preservation
  • Track 10-3Post-harvest management

\r\n 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.

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\r\n 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.

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  • Track 12-1Protein synthesis
  • Track 12-2Biotechnology
  • Track 12-3Drugs

\r\n 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.

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  • Track 13-1Diet of sports persons
  • Track 13-2Fitness

\r\n 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.

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  • Track 14-1Organic produce
  • Track 14-2Food preservation

\r\n 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.

 

  • Track 15-1Food and nutrition security
  • Track 15-2Sustainable intensification of food production systems
  • Track 15-3Innovative ways of providing food to increasing population
  • Track 15-4Food storage and technology
  • Track 15-5Preservation techniques
  • Track 15-6Food packaging technology
  • Track 15-7Post-Harvest Handling and Processing of farm products

\r\n 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.

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\r\n 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.

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  • Track 17-1Food microbiology
  • Track 17-2Preserving presses of food
  • Track 17-3Packed food effects

\r\n 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.

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  • Track 18-1Genetics &Plant Breeding
  • Track 18-2Genetically modified crops
  • Track 18-3Food biotechnology

\r\n 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.

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  • Track 19-1Production of bio-gas
  • Track 19-2Production of organic composts

\r\n 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.

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\r\n 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.

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