Food Conferences, Nutrition Conferences, Food Summit 2025, International Food and Nutrition Conference, Food Meetings 2025

Renowned Speakers

Ewa Maj

Polish Academy of Science Poland

Huang Wei Ling

Medical Acupuncture and Pain Management Clinic Brazil

Federica Mastrolonardo

Free University of Bozen-Bolzano Italy

Francis Thaise A. Cimene

University of Science and Technology of Southern Philippines Philippines

Matteo Mariano

ASL FG Teresa Masselli Mascia Hospital Italy

Ken’ichi Ohtsubo

Niigata University of Pharmacy & Applied Life Sciences Japan

Annie Chimphango

Stellenbosch University South Africa

Jose Russo

Fox Chase Cancer Center-Temple Health USA

Recommended Global Agri, Food & Aqua Webinars & Conferences

Europe & UK

Food Technology Congress 2025, Switzerland Euro Food 2025, Switzerland Plant Biology 2025, UK Food Chemistry 2025, Spain Food and Beverages 2025, UK

Asia Pacific & Middle East

Food Technology 2025, UAE AQUACULTURE & FISHERIES 2025, Thailand

Canada

Food Security 2025, Canada

FOOD SUMMIT 2025

About Conference

Early Bird Discount available (50%) until this Weekend

The Conference on "6^th International Conference on Food and Nutrition" will take place on February 24-25, 2025, in Madrid, Spain. This prestigious event aims to bring together a global community of researchers, scientists, professionals, and policymakers involved in food science and nutrition. It provides a platform to discuss ground-breaking research and developments in areas such as food technology, public health, and sustainable nutrition, making it a vital event for anyone interested in the future of food and health. The event will feature keynote speakers and technical sessions designed to foster collaboration and knowledge exchange among the attendees.

Key topics covered during the conference will include food processing innovations, microbial fermentation, novel food additives, and nutrition for human health. Other sessions will focus on consumer food choices, probiotics and prebiotics, sports nutrition, and obesity management. By addressing both cutting-edge science and practical applications, the conference provides an opportunity to learn about the latest trends and solutions in tackling current challenges in food production and consumption.

As an international delegate, speakers, researchers, nutritionists you can receive Best Discounts on Registration. Join leading experts and allied professionals to stay informed about the rapidly accelerating changes impacting the field of Food & Nutrition, both now and in the future. The Conference will also explore the intersection between nutrition and human health, aiming to connect scientific advancements with practical strategies to improve global health outcomes. With experts from across various sectors, the event offers unique opportunities for networking, collaboration, and knowledge dissemination.

Target Audience:

Food safety officers
Dietician
Researchers
Scientists
Development Specialists
Nutritionists
Public Health Professionals
Quality control officers
Quality assurance officers

Tracks/Sessions

Track 01: Food and Nutrition

Food and nutrition are essential components of human health and well-being, focusing on how food intake impacts the body and its ability to function. Nutrition encompasses the study of nutrients in food such as carbohydrates, proteins, fats, vitamins, and minerals and their roles in maintaining physiological functions like energy production, growth, and repair. A balanced diet supports overall health, helps prevent chronic diseases, and promotes mental and physical well-being. The field of food and nutrition also considers food safety, dietary patterns, and the influence of lifestyle and culture on food choices, all while emphasizing the importance of sustainability in food production and consumption.

Worldwide Associations and Societies: European Federation of Food and Nutrition | European Food and NutritionInformation Resource Network | European Hygienic Engineering and Design Group | European Food Information Council | European Food and Nutrition Safety Authority | Nutrition Society of India Association of Health Food | Nutrition and Dietetics | Dieticians Association of Sri Lanka | University of Maryland College Park | Purdue University Main Campus | Michigan State University | University of Massachusetts Amherst

Track 02: Nutrigenomics

Nutrigenomics is a field of science that explores the interaction between nutrition and an individual's genetic makeup. It aims to understand how different nutrients affect gene expression and how genetic variations influence the body’s response to dietary components. By studying these interactions, nutrigenomics seeks to personalize nutrition recommendations to improve health, prevent diseases, and optimize well-being. This emerging area holds promise for more tailored dietary guidelines, taking into account each person’s unique genetic profile to enhance metabolic function, manage conditions like obesity, and reduce the risk of chronic diseases such as diabetes and cardiovascular issues.

Track 03: Prebiotics and Probiotics

Prebiotics and probiotics play important roles in supporting gut health and overall well-being. Probiotics are live beneficial bacteria, typically found in fermented foods like yogurt, kefir, and kimchi, or in supplements, that help maintain a healthy balance of gut microbiota. Prebiotics, on the other hand, are non-digestible fibers found in foods such as garlic, onions, bananas, and whole grains, which serve as food for these beneficial bacteria, promoting their growth and activity. Together, prebiotics and probiotics contribute to improved digestion, enhanced immune function, and may even influence mental health through the gut-brain axis.

Track 04: Innovation in Food Processing

Innovation in food processing involves the development of advanced techniques to improve the efficiency, safety, and nutritional quality of food production. These innovations focus on preserving food longer, minimizing nutrient loss, and enhancing flavor and texture while reducing environmental impact. Emerging technologies such as high-pressure processing (HPP), pulsed electric fields (PEF), and cold plasma offer non-thermal ways to kill harmful microbes, extending shelf life without compromising food quality. Additionally, 3D food printing, nanotechnology, and bioprocessing are revolutionizing how food is made, tailored to specific nutritional needs, and sustainably produced.

Track 05: Food Security and Sustainability

Global food security and sustainability are critical challenges as the world’s population continues to grow, with nearly 10 billion people expected by 2050. Ensuring that everyone has access to sufficient, safe, and nutritious food requires addressing issues like climate change, resource depletion, and inequitable food distribution. Sustainable agricultural practices, such as agro ecology, regenerative farming, and efficient water use, are essential for preserving ecosystems while boosting food production.

Track 06: Pediatric Nutrition

Pediatric nutrition focuses on providing children with the essential nutrients needed for growth, development, and overall health during infancy, childhood, and adolescence. It encompasses balanced intake of macronutrients like proteins, fats, and carbohydrates, along with vitamins and minerals, to support physical growth, brain development, and immune function. Pediatric nutrition also addresses specific challenges such as managing food allergies, preventing obesity, and ensuring proper nourishment in cases of picky eating or malnutrition. Early dietary habits established during childhood are critical for lifelong health, helping to prevent chronic diseases and promote well-being into adulthood.

Track 07: Food Packaging Standards

Food packaging, preservation, and quality standards are essential components in maintaining the safety, freshness, and shelf life of food products. Packaging not only protects food from contamination and physical damage but also plays a role in extending its shelf life through methods like vacuum sealing, modified atmosphere packaging, and the use of barrier materials. Preservation techniques, such as refrigeration, freezing, drying, and pasteurization, help inhibit microbial growth and chemical reactions that cause spoilage. Quality standards, governed by regulations and industry guidelines, ensure that food products meet safety, nutritional, and labelling requirements. Adhering to these standards helps prevent foodborne illnesses, reduces waste, and ensures that consumers receive high-quality products that are safe and nutritious.

Track 08: Food Microbiology and Fermentation

Food microbiology focuses on the study of microorganisms that inhabit, create, or contaminate food. It involves the identification of bacteria, yeasts, molds, and viruses that can cause food spoilage or foodborne illnesses, as well as those beneficial in food production. Fermentation, a key area in food microbiology, is a metabolic process where microorganisms like yeasts, lactic acid bacteria, and molds convert sugars into alcohol, acids, or gases. This process not only preserves food but also enhances flavor, texture, and nutritional value, producing products such as yogurt, cheese, beer, and sauerkraut. The understanding of microbial interactions in food is crucial for ensuring food safety, quality, and shelf life.

Track 09: Plant Based Protein

Plant-based proteins are derived from non-animal sources such as legumes, grains, nuts, seeds, and certain vegetables, offering a sustainable alternative to animal proteins. They provide essential amino acids needed for muscle repair, energy production, and overall health. Popular sources include soy, lentils, chickpeas, quinoa, and hemp seeds, which can be easily incorporated into a variety of diets. Plant-based proteins are often lower in saturated fats and cholesterol compared to animal proteins, making them beneficial for heart health. Additionally, they contribute to reducing the environmental impact of food production, as plant-based diets tend to have a smaller carbon footprint than animal-based ones.

Track 10: Food Analysis and Food omics

Food analysis and food omics are critical fields in modern food science that focus on understanding the composition, quality, and safety of food. Food analysis involves the use of chemical, physical, and biological methods to assess the nutrient content, contaminants, additives, and overall quality of food products. Techniques such as chromatography, spectroscopy, and mass spectrometry are commonly employed for precise measurements. Food omics, encompassing disciplines like genomics, proteomics, metabolomics, and lipidomics, takes a more comprehensive approach by studying the molecular profile of food and its interactions with human health.

Track 11: Public Health Nutrition

Public health nutrition focuses on promoting health and preventing disease at the population level through improved dietary practices and access to nutritious food. It addresses issues like malnutrition, obesity, food insecurity, and non-communicable diseases by implementing nutrition policies, community programs, and education initiatives. Public health nutrition also plays a critical role in developing guidelines for food labeling, fortification, and safe dietary standards. By encouraging healthier eating habits and equitable access to food, it aims to reduce health disparities and improve overall community well-being, especially in vulnerable populations.

Track 12: Food Consumer Science

Food consumer science explores the behaviours, preferences, and decision-making processes of individuals and groups regarding food consumption. It combines insights from psychology, sociology, economics, and nutrition to understand how factors like culture, social norms, marketing, health awareness, and environmental concerns influence food choices. This field also examines consumer responses to new food technologies, sustainability initiatives, and trends like organic, plant-based, or functional foods.

Track 13: Sports Nutrition and Exercise Metabolism

Sports nutrition and exercise metabolism are integral to optimizing athletic performance and recovery. Sports nutrition focuses on providing athletes with the right balance of macronutrients carbohydrates, proteins, and fats as well as micronutrients to fuel their training, enhance performance, and support recovery. Carbohydrates supply energy for intense workouts, proteins aid in muscle repair and growth, and fats provide sustained energy. Exercise metabolism examines how the body converts nutrients into energy during physical activity, including the role of metabolic pathways like glycolysis and fat oxidation.

Track 14: Micronutrient Deficiencies

Micronutrient deficiencies occur when the body lacks essential vitamins and minerals, such as iron, vitamin A, iodine, zinc, and folate, which are crucial for growth, immune function, and overall health. These deficiencies can lead to a range of health problems, including anemia, impaired cognitive development, weakened immunity, and increased risk of infections. Micronutrient deficiencies are particularly prevalent in developing countries but can also affect populations with poor diets or restrictive eating patterns. Addressing these deficiencies involves dietary diversification, fortification of staple foods, and supplementation programs to ensure adequate intake of vital nutrients, especially in vulnerable groups like children and pregnant women.

Track 15: Functional Foods and Supplements

Functional foods and supplements are products that offer health benefits beyond basic nutrition, often playing a role in preventing or managing chronic diseases. Functional foods, such as fortified cereals, probiotic yogurts, or omega-3-rich foods, contain bioactive compounds that support health, such as improving gut health, boosting immunity, or promoting heart health. Dietary supplements, including vitamins, minerals, and herbal extracts, are used to complement the diet by addressing nutrient gaps or supporting specific health needs. Both functional foods and supplements are integral in modern nutrition strategies, promoting wellness and helping to prevent deficiencies or lifestyle-related diseases like cardiovascular disease or diabetes.

Track 16: Food Allergies and Intolerances

Food allergies and intolerances involve adverse reactions to certain foods, but they differ in their underlying causes. Food allergies are immune system responses where the body mistakenly identifies certain proteins as harmful, leading to symptoms such as hives, swelling, or anaphylaxis. Common allergens include peanuts, tree nuts, milk, eggs, and shellfish. In contrast, food intolerances, such as lactose intolerance, result from the inability to properly digest or metabolize certain foods, leading to symptoms like bloating, gas, or abdominal pain. Managing food allergies and intolerances typically requires avoiding trigger foods and, in some cases, using medical interventions like epinephrine for severe allergic reactions.

Track 17: Nutritional Epidemiology

Nutritional epidemiology is the study of the relationship between diet and health outcomes in populations. It investigates how dietary patterns, nutrient intake, and food consumption influence the risk of developing chronic diseases like heart disease, diabetes, and cancer. By analysing large-scale data from population studies, nutritional epidemiology helps identify dietary factors that promote health or contribute to disease. This field also evaluates the effectiveness of public health interventions aimed at improving nutrition, such as dietary guidelines or food fortification programs. Through its findings, nutritional epidemiology informs policies and recommendations to enhance population health and reduce the burden of diet-related diseases.

Track 18: Food Chemistry and Biochemistry

Food chemistry and biochemistry examine the molecular composition of food and the chemical reactions that occur during processing, storage, and digestion. Food chemistry focuses on the structure, properties, and interactions of key components like carbohydrates, proteins, fats, vitamins, and minerals. It also explores how these elements contribute to flavour, texture, colour, and nutritional value. Biochemistry delves deeper into the biological processes involving enzymes, hormones, and metabolic pathways that transform food into energy and essential compounds for the body.

Track 19: New Food Additives and Ingredients

Innovative food additives and ingredients are reshaping the food industry by enhancing flavor, texture, nutritional value, and shelf life while addressing consumer demands for healthier and more sustainable options. Advances include natural and plant-based additives like alginates and pectin for improved texture, as well as bioactive compounds such as probiotics and prebiotics that support gut health. Novel ingredients like edible insects and alternative proteins, including lab-grown meat and algae, are emerging to provide sustainable protein sources.

Track 20: Dairy Science & Technology

Dairy science and technology focuses on the production, processing, and quality control of milk and dairy products. It encompasses the entire dairy supply chain, from animal health and milk composition to the development of various products such as cheese, yogurt, butter, and ice cream. Advanced technologies in pasteurization, homogenization, and fermentation ensure safety, extend shelf life, and enhance the nutritional profile of dairy products. Innovations like ultra-high temperature (UHT) processing, microfiltration, and precision fermentation are also transforming the industry, enabling the creation of plant-based and lactose-free alternatives.

Benefits of Attending

Your Speaker & Abstract pages on Google under your name will receive worldwide visibility, enhancing your professional profile.
Our robust online publicity attracts over 30,000 users and 50,000 views to our Library of Abstracts, providing researchers and speakers with global exposure.
Connect and exchange ideas with hundreds of industry leaders in Food and Nutrition, fostering valuable collaborations and partnerships.
Participate in one-to-one meetings with renowned keynote speakers and eminent researchers, gaining insights and expertise.
Attend keynote sessions led by world-renowned researchers, providing unique insights into the latest advancements in Food and Nutrition.
Gain access to strategic knowledge and expertise through our intensive conference schedule, enhancing your skills and capabilities.
Meet and discuss with Industrial Leaders in person, gaining valuable industry insights and networking opportunities.
Benefit from symposia, workshops on career development, and pre-conference workshops held in major countries, expanding your knowledge base.
Stand a chance to win nominations for Best Poster Award and the Outstanding Young Researcher Award, acknowledging excellence in research.
Avail benefits for group registrations, encouraging collaboration and participation among colleagues and peers.

Benefits of Participation- Speaker:

Worldwide acknowledgment of Researcher’s profile
Obtain professional development credits
Explore the best in Cutting edge Research
Make Lasting connections at Networking and Social Events
An opportunity to give One page advertisement in abstract book and flyers distribution which eventually gets 1 Million views and add great value to your research profile
Learn beyond your field of interest, a change to know more about the new topics and research apart from your core subject from Food and Nutrition
We provide unique convergence of Networking, Learning and Fun into a single package

Benefits of Participation- Delegate:

Professional Development –Uplift the knowledge and skills
Conference attendance inspires, rejuvenates, and energizes delegates
Your participation at our conference will be helpful for a new approach and ideology that can be utilized for extending the outcome of companies or industries.
Opportunities to meet through online webinar for Healthcare Summit researchers and experts of same field and share new ideas

Market Analysis

The Latin America nutritional supplements market was valued at USD 51.32 billion in 2022 and is projected to grow at a compound annual growth rate (CAGR) of 8.0% from 2023 to 2030. The region faces a high prevalence of chronic diseases such as hypertension, diabetes, and metabolic disorders, with over 60% of the population classified as overweight or obese, according to the WHO. Post-pandemic health trends have also seen more than 50% of consumers aiming to adopt more active lifestyles, driving the demand for supplements. Regulatory support, like the Brazilian Health Regulatory Agency's approval of Setria Glutathione in April 2023, is expected to further boost the market in the coming years.

During the pandemic, a significant surge in the purchase of nutritional supplements aimed at boosting immunity was observed, with over 80% of Brazilians showing interest in vitamins, minerals, and other such products. This heightened awareness and product uptake have fueled market growth. Concurrently, decreased activity levels since the onset of the pandemic have increased susceptibility to chronic conditions, making weight management a major concern for many in Latin America. According to Glanbia, more than 43% of Latin Americans are now more conscious of their weight, leading to a rise in fitness centers and gyms. This trend has driven demand for sports nutrition, further contributing to the expansion of the market.

In recent years, Latin American countries have significantly increased their consumption of nutritional supplements, a trend that accelerated following the COVID-19 pandemic. According to ALANUR, in Chile, 50% of households now use dietary supplements daily, with vitamins being the most popular due to their extensive benefits. These supplements help meet daily nutritional needs and enhance immunity, leading over 90% of users to report improved mental and physical health. Regulatory standards for nutritional and food supplements vary across Latin American countries but generally adhere to the Codex Alimentarius guidelines for international food supplement regulation. The region also features various trade blocs, such as the Southern Common Market, which includes Argentina and Brazil, influencing these regulatory practices.

Latin America was severely impacted by the COVID-19 pandemic, which exacerbated the region's existing health issues and resulted in a high death toll. A June 2020 paper published on PubMed identified Latin America as the most significant hotspot for COVID-19 at that time. In response to the pandemic, there has been a growing emphasis on preventive health measures, driving stronger market growth for health products in the region. A recent study revealed that three-quarters of people in Peru now regularly incorporate immunity-boosting supplements into their diets.

Visa Trip Advisor

Planning a trip to Madrid, Spain? Attend our Meeting!

Issue with VISA?

To support participants in their VISA application process, we provide VISA support documents as follows:

Official Letter of Invitation
Official Letter of Abstract Acceptance
Receipt of Payment

Points to note:

Visa Letter (official letter of invitation) will be issued only after successful registration and payment for the conference.

Visa Letters can be issued only for the individual accepted to attend the conference. Please contact the Program Manager, Andrea Davis, via foodconference@euroconferences.net to arrange for a Visa Letter.

Kindly provide us with the following information for Visa Letters:

Your name as it appears on your passport
Passport Scan Copy (for passport number and date of birth)
Abstract Acceptance letter for Presenters

Payment Methods:

Payment Gateway/RAZORPAY
Bank-to-Bank transfer

Having trouble with registration?

Please contact Program Manager Alina Walsh, via foodconference@euroconferences.net. The FOOD SUMMIT 2025 team will provide you with an INVOICE for the requested price, enabling you to make the Bank-to-Bank transfer.

Past Conference Report

FOOD SUMMIT- 2024

Conference Series is excited to announce the “5^th International Conference on Food and Nutrition” (FOOD SUMMIT- 2024), which took place on September 09-10, in Paris, France. FOOD SUMMIT- 2024 brought together outstanding speakers who shared their knowledge and discussed the latest topics in Food and Nutrition. The event, hosted by Conference Series, attracted young researchers, business delegates, and talented students from over 25 countries. With the theme “Shaping the Sustainable Food System for Future,” the conference focused on subjects like Food Technology, Nutrition, Food Chemistry and Biochemistry, and Food Beverages. The shared knowledge and ideas will help create collaborations and advance scientific progress in Food and Nutrition.

The Organizing Committee thanks Nina Saund, Specialist Dietitian from the UK, for moderating and ensuring the smooth running of FOOD SUMMIT-2023. The conference began with an opening ceremony followed by lectures from Honourable Guests and Keynote speakers. Highlights included informative presentations by Zahra Al-Kharousi from Sultan Qaboos University, Oman, and Hina Rizvi from Advanced Wound Care and Hyperbaric Specialists of Texas, USA. The success of the 4^th International Conference on Food and Nutrition was made possible by the support of an international, multi-professional steering committee and the coordination of the Journal of Food Processing & Technology, Journal of Agricultural Science and Food Research, Journal of Nutritional Disorders & Therapy, and Journal of Nutrition & Food Sciences. We are deeply grateful for their help.

After the successful completion of FOOD SUMMIT- 2024, we are excited to announce the “6^th International Conference on Food and Nutrition” to be held on February 24-25, 2025, in Madrid, Spain, with the theme "Emerging trends in food technology shaping the future of diets".

Past Reports Gallery