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Royal Free Hospital UK

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Nancy McNarma

Central Queensland University Newzealand

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Henry M Sobell

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Rania Hosny Tomerak

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Matteo Mariano

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FOOD SUMMIT- 2024

About Conference


Early Bird Discount available(50%) until this weekend

We are thrilled to extend a warm invitation to a diverse array of professionals, including speakers, dieticians, nutritionists, researchers, experts, and students, to partake in the Hybrid Event, the 5th International Conference on Food and Nutrition, set to convene on September 9–10, 2024, in Paris, France. This event serves as an exceptional opportunity for individuals from varied backgrounds to converge and disseminate their expertise and insights within the realm of food and nutrition. With the central aim of empowering individuals and fortifying our collective knowledge on food and nutrition, we aspire not only to facilitate the achievement of personal goals but also to champion the cause of environmental conservation, safeguarding our planet for future generations.

Anticipating your enthusiastic involvement in this conference, we envision it as a pivotal platform for fostering learning, fostering collaboration, and fostering the exchange of innovative ideas across the essential domains of food and nutrition. Together, we can embark on a journey towards a healthier future for individuals and our planet, leveraging the wealth of knowledge and expertise within our community to effect positive change on a global scale.

Why to Attend:

The 5th International Conference on Food and Nutrition has several important objectives:

  • Educational Workshops and Symposia: The event will offer advanced workshops, lectures, and symposia to provide attendees with in-depth knowledge and insights into food and nutrition topics.
  • Networking Opportunities: Participants will have the chance to connect with leading experts, researchers, and professionals in the field of food and nutrition, fostering collaboration and knowledge exchange.
  • Discounts for Nutritionists and Dieticians: Nutritionists and dieticians can benefit from special discounts on registration, encouraging their active participation in the conference.
  • Promoting Healthy Diets: The conference aims to provide the latest research on food and nutrition to help individuals make informed choices and promote healthier diets for everyone.
  • Addressing Food and Nutrition: It will provide a platform to discuss and share knowledge on Food and Nutrition, two critical issues in public health.
  • Food Security during a Pandemic: Given the challenges posed by pandemics, especially in ensuring food security, the conference will explore and address issues related to food security in such situations.

Target Audience:

  • Food Safety Officers
  • Dieticians
  • Researchers
  • Scientists
  • Development Specialists
  • Nutritionists
  • Public Health Professionals
  • Quality Control Officers
  • Quality Assurance Officers

The conference serves as a valuable platform for professionals from diverse backgrounds to come together, share insights, and work collectively to address critical issues in food and nutrition. It emphasizes the importance of staying updated with the rapidly changing landscape of the field and its impact on public health and well-being.

Major Sessions

Session 01: Functional Foods

Functional foods, enriched with nutrients or bioactive compounds, extend beyond basic nutrition to offer health benefits. These foods support bodily functions, bolster overall health, and mitigate disease risks. Examples like probiotic yogurt, fortified orange juice, and omega-3-enriched eggs exemplify this category. By integrating functional foods, individuals can conveniently address health concerns and enhance well-being.

Related Global Conference: 

World Food and Nutrition meets | Food and Nutrition conference | Global summit on Food and Nutrition | Euro Food and Nutrition conference | Food and Nutrition Summit

Worldwide Associations and Societies:

European Federation of Food and Nutrition | European Food and Nutrition Information 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 | Sri Lanka Medical Nutrition Association   

Session 02: Food Technology

Food technology applies scientific and engineering methods to enhance food production, processing, and distribution. Innovations like additives, packaging, and processing techniques improve food safety and quality. It also includes advancements in alternative proteins, genetic engineering, and precision agriculture to tackle global food issues. Food technology integrates digital platforms and data analytics to streamline supply chains, enhance traceability, and meet consumer preferences for transparency and convenience.

Related Global Conferences:

Global Summit on Food and Technology | Food and Nutrition Conferences | Food and Nutrition Meet | World Expo on Food Tech | Obesity Conferences | World conferences on Food and Nutrition | Food Conferences 2024

Worldwide Associations and Societies:

European Federation of Food and Nutrition | European Food and Nutrition Information Resource Network | European Hygienic Engineering and Design Group | European Food Information Council | Indonesian Food and Nutrition Association | University of Maryland College Park | Purdue University Main Campus

Session 03: Food Beverages and Industries

Food beverages and industries encompass the production, distribution, and marketing of various liquid consumables, including soft drinks, juices, alcoholic beverages, and functional beverages. These industries range from large-scale multinational corporations to artisanal producers, catering to diverse consumer preferences and dietary trends. Key considerations in beverage production include ingredient sourcing, processing techniques, packaging, and adherence to quality and safety standards. With growing consumer demand for healthier, sustainable, and innovative beverage options, the industry continuously evolves to meet changing market trends and regulatory requirements.

Related Global Conference: 

World Food and Nutrition meets | Food and Nutrition conference | Global summit on Food and Nutrition | Euro Food and Nutrition conference | Food and Nutrition Summit

Worldwide Associations and Societies:

European Federation of Food and Nutrition | European Food and Nutrition Information 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 | Sri Lanka Medical Nutrition Association

Session 04: Food Packaging

Food packaging encompasses the creation of containers and materials vital for safeguarding, preserving, and promoting food items. It is pivotal in maintaining food safety, prolonging shelf life, and safeguarding against contamination during transit and storage. Additionally, packaging acts as a conduit for crucial consumer information, detailing ingredients, nutritional data, and usage guidance. Advancements in food packaging focus on eco-friendly materials, active packaging methods, and smart solutions, all geared towards bolstering sustainability and user convenience while reducing environmental footprint.

Related Global Conferences:
World Food and Nutrition Meets | Food and Nutrition Conference | Global summit on Food and Nutrition | Euro Food and Nutrition conference | Food and Nutrition Summit Singapore | Healthy Food and Conference

Worldwide Associations and Societies:
European Federation of Food and Nutrition | European Food  and Nutrition Information 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 | Sri Lanka Medical Nutrition Association | Indonesian Food and Nutrition Association | University of Maryland College Park | Purdue University Main Campus | Michigan State University | University of Massachusetts Amherst

Session 05: Nutrition and Child Nutrition

Nutrition is the process by which organisms obtain and utilize nutrients for growth, development, and overall well-being. It encompasses the intake of food, digestion, absorption, metabolism, and excretion of nutrients.

Child nutrition specifically focuses on the dietary needs of infants, children, and adolescents. Proper nutrition during childhood is crucial for optimal growth and development, cognitive function, immune system support, and long-term health outcomes.

Related Global Conferences:

Global Summit on Food and Technology | Food and Nutrition Conferences | Food and Nutrition Meet | World Expo on Food Tech | Obesity Conferences | World conferences on Food and Nutrition | Food Conferences 2024

Worldwide Associations and Societies:

European Federation of Food and Nutrition | European Food and Nutrition Information Resource Network | European Hygienic Engineering and Design Group | European Food Information Council | Indonesian Food and Nutrition Association | University of Maryland College Park | Purdue University Main Campus

Session 06: Sports nutrition

Sports nutrition focuses on optimizing athletic performance and recovery through dietary strategies tailored to the needs of athletes. It involves the precise timing and composition of macronutrients (carbohydrates, proteins, and fats) to fuel workouts, support muscle growth, and enhance recovery. Additionally, sports nutrition encompasses hydration strategies, electrolyte balance, and the use of supplements like creatine and branched-chain amino acids to maximize performance and minimize fatigue. Athletes often work with registered dieticians or sports nutritionists to develop personalized nutrition plans tailored to their specific goals and training demands.

Related Global Conferences:
Food and Nutrition Conferences | Food and Nutrition Meet | World Expo on Food Tech | Food Conferences 2024 | Food and Nutrition Conferences | Food and Nutrition Meet | Global Summit on Food and Technology | World Expo on Food Tech | Obesity Conferences | World conferences on Food and Nutrition

Worldwide Associations and Societies:
European Federation of Food and Nutrition | European Food  and Nutrition Information Resource Network | European Hygienic Engineering and Design Group | European Food Information Council | Nutrition and Dietetics | Dieticians Association of Sri Lanka | Sri Lanka Medical Nutrition Association | Purdue University - Main Campus | Michigan State University | University of Massachusetts Amherst

Session 07: Pharma and Nutraceuticals

Pharma focuses on developing and producing pharmaceutical drugs for medical treatment, while nutraceuticals blend pharmaceutical and nutritional principles to provide health benefits beyond basic nutrition. Both industries play crucial roles in promoting human health and wellness through innovative research and product development.

Related Global Conferences:

Global Summit on Food and Technology | Food and Nutrition Conferences | Food and Nutrition Meet | World Expo on Food Tech | Obesity Conferences | World conferences on Food and Nutrition | Food Conferences 2024

Worldwide Associations and Societies:
European Federation of Food and Nutrition | European Food  and Nutrition Information Resource Network | European Hygienic Engineering and Design Group | European Food Information Council | Dieticians Association of Sri Lanka | Sri Lanka Medical Nutrition Association | Indonesian Food and Nutrition Association | University of Maryland  College Park | Purdue University Main Campus

Session 08: Plant-based proteins

Plant-based proteins are derived from sources like legumes, grains, nuts, seeds, and certain vegetables, offering a diverse and sustainable alternative to animal proteins. These proteins are rich in essential nutrients, fiber, and phytonutrients, while typically lower in saturated fats and cholesterol compared to animal sources. Common examples include tofu, tempeh, lentils, chickpeas, quinoa, and hemp seeds. Plant-based proteins are favored by individuals following vegetarian, vegan, or flexitarian diets, as well as those seeking healthier and environmentally friendly dietary options.

Related Global Conferences:
Food and Nutrition Conferences | Food and Nutrition Meet | World Expo on Food Tech | Food Conferences 2024 | Food and Nutrition Conferences | Food and Nutrition Meet | Global Summit on Food and Technology | World Expo on Food Tech | Obesity Conferences | World conferences on Food and Nutrition

Worldwide Associations and Societies:
European Federation of Food and Nutrition | European Food  and Nutrition Information Resource Network | European Hygienic Engineering and Design Group | European Food Information Council | Nutrition and Dietetics | Dieticians Association of Sri Lanka | Sri Lanka Medical Nutrition Association | Purdue University - Main Campus | Michigan State University | University of Massachusetts Amherst

Session 09: Nutrition and fitness

Nutrition and fitness are interconnected components of a healthy lifestyle, working synergistically to optimize physical performance and overall well-being. Proper nutrition provides the fuel and nutrients necessary to support exercise, enhance muscle recovery, and promote endurance. Meanwhile, regular physical activity not only burns calories but also improves metabolism, mood, and cardiovascular health. Balancing nutrient intake with exercise goals is essential for achieving optimal fitness outcomes and sustaining long-term health and vitality.

Related Global Conference:
World Food and Nutrition meets | Food and Nutrition conference | Global Summit on Food and Nutrition | Euro Food and Nutrition conference | Food and Nutrition Summit

Worldwide Associations and Societies:
European Federation of Food and Nutrition | European Food  and Nutrition Information 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 | Sri Lanka Medical Nutrition Association

Session 10: Food Consumption

Food consumption refers to the act of ingesting food for nourishment and sustenance, encompassing the selection, preparation, and ingestion of food items. It is influenced by various factors, including cultural traditions, socioeconomic status, dietary preferences, and accessibility to food sources. Patterns of food consumption vary across regions and populations, with diets ranging from traditional and locally sourced to modern and globally influenced. Understanding food consumption patterns is essential for addressing nutrition-related challenges, promoting healthy eating habits, and ensuring food security on a global scale.

Related Global Conferences:

Global Summit on Food and Technology | Food and Nutrition Conferences | Food and Nutrition Meet | World Expo on Food Tech | Obesity Conferences | World conferences on Food and Nutrition | Food Conferences 2024

Worldwide Associations and Societies:

European Federation of Food and Nutrition | European Food and Nutrition Information 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

Session 11: Food Preservation and Quality Standards

Food preservation involves the application of techniques to extend the shelf life of food products while maintaining their quality and safety. Methods include refrigeration, freezing, canning, drying, and fermentation, which inhibit microbial growth and enzymatic activity. Quality standards in food ensure that products meet specified criteria for attributes such as taste, texture, appearance, and nutritional content. These standards are established by regulatory agencies and industry organizations to uphold consumer expectations and promote consistency and safety in the food supply chain.

Related Global Conferences:
Global Summit on Food and Technology | Food and Nutrition Conferences | Food and Nutrition Meet | World Expo on Food Tech | Obesity Conferences | World conferences on Food and Nutrition | Food Conferences 2022

Worldwide Associations and Societies:
European Federation of Food and Nutrition | European Food  and Nutrition Information 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

Session 12: Food Microbiology and Fermentation

Food microbiology involves the study of microorganisms in food and their impact on safety, spoilage, and fermentation processes. Microbes such as bacteria, yeast, and molds play crucial roles in food preservation and production, as well as in the development of desirable flavors and textures through fermentation. Fermentation is a natural process wherein microorganisms break down carbohydrates into organic acids, gases, or alcohol, altering the properties and improving the shelf life of food products like yogurt, cheese, and bread. Understanding food microbiology and fermentation is essential for ensuring food safety, quality, and flavor enhancement in various food processing industries.

Related Global Conference:
World Food and Nutrition meets | Food and Nutrition conference | Global summit on Food and Nutrition | Euro Food and Nutrition conference | Food and Nutrition Summit Singapore | Healthy Food and Conference

Worldwide Associations and Societies:
European Federation of Food and Nutrition | European Food and Nutrition Information Resource Network | European Hygienic Engineering and Design Group | European Food Information Council | European Food and Nutrition Safety Authority |  Nutrition and Dietetics

Session 13: Innovative Food Additives and Ingredients

Innovative food additives and ingredients are substances incorporated into food products to enhance flavour, texture, appearance, and shelf life. These additives can include natural compounds, such as plant extracts or fermentation products, as well as synthetic substances approved for safe consumption. Examples range from emulsifiers and stabilizers to natural sweeteners and flavour enhancers. The development of innovative additives and ingredients aims to meet consumer demands for healthier, more sustainable, and convenient food options while ensuring safety and regulatory compliance.

Related Global Conferences:
Global Summit on Food and Technology | Food and Nutrition Conferences | Food and Nutrition Meet | World Expo on Food Tech | Obesity Conferences | World conferences on Food and Nutrition | Food Conferences 2024

Worldwide Associations and Societies:
European Federation of Food and Nutrition | European Food and Nutrition Information 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

Session 14: Food Chemistry and Biochemistry

Food chemistry and biochemistry explore the composition, structure, and reactions of food components at the molecular level. This interdisciplinary field delves into how nutrients, flavors, colors, and textures develop during food processing and cooking. Biochemical processes such as enzymatic reactions, fermentation, and Maillard browning contribute to the sensory properties and nutritional quality of foods. Understanding food chemistry and biochemistry is crucial for improving food safety, quality, and nutritional value in both industrial food production and culinary practices.

Related Global Conferences:
Food and Nutrition Conferences | Food and Nutrition Meet | Global Summit on Food and Technology | World Expo on Food Tech | Obesity Conferences | World conferences on Food and Nutrition | Global Summit on Food and Technology  Food and Nutrition Conferences

Worldwide Associations and Societies:
European Federation of Food and Nutrition | European Food and Nutrition Information Resource Network | European Hygienic Engineering and Design Group | European Food Information Council | European Food and Nutrition Safety AuthorityNutrition Society of India, Association of Health Food

Session 15: Nutrition Disorders

Nutrition disorders encompass a range of conditions resulting from inadequate or imbalanced nutrient intake, absorption, or utilization. These disorders may manifest as undernutrition, such as malnutrition or deficiencies in essential nutrients, leading to stunted growth, weakened immunity, and impaired cognitive function. Conversely, overnutrition disorders, such as obesity and diet-related chronic diseases, arise from excessive calorie consumption or imbalanced diets. Addressing nutrition disorders requires tailored interventions, including dietary modification, supplementation, and medical management, to restore nutrient balance and promote overall health.

Related Global Conferences:
Food and Nutrition Conferences | Food and Nutrition Meet | Global Summit on Food and Technology | World Expo on Food Tech | Obesity Conferences | World conferences on Food and Nutrition | World conferences on Food and Nutrition | Food Conferences 2024

Worldwide Associations and Societies:
European Federation of Food and Nutrition | European Food and Nutrition Information 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

Session 16: Food Analysis and Foodomics

Food analysis involves the systematic examination of food products to assess their composition, quality, and safety. This multidisciplinary field utilizes various techniques, including chromatography, spectrometry, and molecular biology, to analyse components such as nutrients, contaminants, and flavour compounds. Foodomics, an emerging concept, integrates various omics disciplines (genomics, proteomics, and metabolomics) to comprehensively study the molecular profile of foods and their impact on human health. Together, food analysis and foodomics contribute to ensuring the safety, authenticity, and nutritional value of food products.

Related Global Conference:
World Food and Nutrition meets | Food and Nutrition conference | Global summit on Food and Nutrition | Euro Food and Nutrition conference | Food and Nutrition Summit | Healthy Food and Conference

Worldwide Associations and Societies:
European Federation of Food and Nutrition | European Food  and Nutrition Information 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

Session 17: Nutrigenomics

Nutrigenomics is a field of study that investigates how individual genetic variations influence responses to nutrients and dietary patterns. By analyzing interactions between genes and nutrients, nutrigenomics aims to personalize nutrition recommendations for optimal health outcomes. This emerging discipline explores how genetic factors affect metabolism, nutrient absorption, and susceptibility to diet-related diseases. Ultimately, nutrigenomics seeks to revolutionize nutrition and healthcare by tailoring dietary interventions to individuals' genetic makeup, potentially reducing the risk of chronic illnesses.

Related Global Conference:
World Food and Nutrition meets | Food and Nutrition conference | Global summit on Food and Nutrition | Euro Food and Nutrition conference | Food and Nutrition Summit Singapore | Healthy Food and Conference

Worldwide Associations and Societies:
European Federation of Food and Nutrition | European Food and Nutrition Information Resource Network | European Hygienic Engineering and Design Group | European Food Information Council | Sri Lanka Medical Nutrition Association | Indonesian Food and Nutrition Association | University of Maryland - College Park  | Purdue University - Main Campus | Michigan State University | University of Massachusetts Amherst | University of Delaware

Session 18: Food Insecurity

Food insecurity refers to the lack of consistent access to enough nutritious food for an active and healthy life. It is a complex issue influenced by factors such as income levels, economic stability, and social support systems. Individuals experiencing food insecurity may struggle to afford or access sufficient food, leading to compromised nutrition and an increased risk of hunger. Addressing food insecurity often involves implementing policies, programs, and community initiatives to ensure equitable food distribution and improve overall access to nutritious food for vulnerable populations.

Related Global Conferences:
Global Summit on Food and Technology | Food and Nutrition Conferences | Food and Nutrition Meet | World Expo on Food Tech | World conferences on Food and Nutrition | Food Conferences 2024

Worldwide Associations and Societies:
European Federation of Food and Nutrition | European Food and Nutrition Information 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

Session 19: Prebiotics

Prebiotics, found in specific foods, are indigestible fibers and compounds that support the growth of beneficial gut bacteria. Serving as a nutritional source for probiotics, these microorganisms contribute to digestive health. Foods like garlic, onions, bananas, and whole grains are rich in prebiotics. By nurturing a balanced gut microbiota, prebiotics enhance digestion, facilitate nutrient absorption, and offer potential health advantages, including a reinforced immune system and diminished inflammation.

Related Global Conferences:
World Food and Nutrition meets | Food and Nutrition conference | Global summit on Food and Nutrition | Euro Food and Nutrition conference

Worldwide Associations and Societies:
European Federation of Food and Nutrition | European Food and Nutrition Information 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

Session 20: Eating Disorders

Eating disorders are mental health conditions marked by detrimental attitudes toward food, body image, and weight. Anorexia nervosa, bulimia nervosa, and binge-eating disorder are common types. Symptoms may include restrictive eating, bingeing, purging, or compulsive exercise, resulting in both physical and emotional turmoil. Treating eating disorders necessitates a comprehensive approach encompassing medical, nutritional, and psychological interventions to address the complex underlying factors and promote recovery.

Related Global Conferences:
Global Summit on Food and Technology | Food and Nutrition Conferences | Food and Nutrition Meet | World Expo on Food Tech | World conferences on Food and Nutrition | Food Conferences 2024

Worldwide Associations and Societies:
European Federation of Food and Nutrition | European Food and Nutrition Information 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

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

Our future depends on a healthy Food and Nutrition what we take daily. It helps us to be healthy and can bring our powers and strengths. Now-a-days, not everyone getting the best food and also the market food is very harmful to everyone, as we take in a bad way. Nutrition analysis is the process of determining the content of food what we take.

Food demand, price increases and food Insecurity

In this pandemic made food demands effects decreased incomes are a more important for food security than supply-side challenges. The demand is possible for extensive income loses which is resultant from the inability due to the lockdowns. It is expected to have 11% decline in number of working hours worldwide, and extreme poverty will be there means  is less than the US$ 2.0 a day is to rise by 30% in 2020. By these income losses which are among urban households is the global number of low-income countries have face food insecurity and 135 million in 2019 to 265 million and over 30 countries may face more needs by 2020. In this, prices were also increased and that can be face by the people who were from low-income countries.

Impact on Malnutrition

During this pandemic, mostly the nutrient-rich food were affected and that intensively impact on malnutrition. The people  whoever  stock up their food tend to do so for products like cereals, roots and tubes and pulses that can be store for long period of time that may possible in low-income countries there may be bear on these commodity groups and thus food demand decline arising from income loses that will not affect all food types equally. There will be greater than sensitivity supply as well as demand side so that may result in micronutrient deficiency in many of us.

Impact on Global Nutrition

Half of all deaths in children under 5 are linked to malnutrition, translating into the loss of 5 million children per annum. Starving sets children at higher risk of failing from mutual infections, strengthening the occurrence and severity of such crusts and delays retrieval.

Consumer prices increases

The global average prices for different types of food products increased by 2% to9%, with the half of the tracked goods rising by 8% or more and bread prices went up to 80%  and rice doubled in Maldives and potato prices by 133% in Guyan and it varies for different countries. The consumer price of UK in 2019 is 1.3% and for India is 142.9 % in 2019 and India is 1.4% in 2020.

Global Nutritional Food Market, Products (Bakery and Cereals, Dairy Products, Meat, Fish and Eggs, Soy Products, Fats and Oils, and Others), Ingredients (Carotenoids, Dietary Fibres and Carbohydrates, Fatty Acids, Minerals, Anti-oxidants, Prebiotics, and Probiotics, Vitamins, Proteins, and Others), Application (Sports Nutrition, Weight Management, Immunity, Digestive Health, Clinical Nutrition, Cardio Health, Paediatric, Veterinary, Medical, Personalized and Others), Health (Allergies, Bone and Joint, Glucose Management, Cancer, Cardiovascular, Maternal and Infant and Skin) – Industry Trends and Forecast to 2030.

Nutritional Food Market Analysis and Size

Growing awareness regarding health globally has significantly increased the market to thrive. The pandemic made people more aware of the impact of an unhealthy lifestyle. Concerning this, the growing demand for immunity-boosting supplements and dietary supplements has enhanced the market worldwide. Mineral supplements were in much higher demand among the other nutritional foods as it helps in carrying out various functions such as maintaining muscles, bones, heart, and brain.

Data Bridge Market Research analyses that the nutritional food market, which was USD 5.93 billion in 2022, would rise to USD 12.63 billion by 2030 and is expected to undergo a CAGR of 9.9% during the forecast period 2023 to 2030. In addition to the insights on market scenarios such as market value, growth rate, segmentation, geographical coverage, and major players, the market reports curated by the Data Bridge Market Research also include depth expert analysis, patient epidemiology, pipeline analysis, pricing analysis, and regulatory framework.

 

Visa Trip Advisor

Planning a trip to Paris, France? Attend our Meeting!

Issue with VISA?

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

  1. Official Letter of Invitation
  2. Official Letter of Abstract Acceptance
  3. 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, Alina Walsh, via foodconference@euroconferences.net to arrange for a Visa Letter.

Kindly provide us with the following information for Visa Letters:

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

Payment Methods:

  1. Payment Gateway/RAZORPAY
  2. Bank-to-Bank transfer

Having trouble with registration?

Please contact Program Manager Alina Walsh, via foodconference@euroconferences.net. The FOOD SUMMIT-2024 team will provide you with an INVOICE for the requested price, enabling you to make the Bank-to-Bank transfer.

To Collaborate Scientific Professionals around the World

Conference Date September 09-10, 2024

For Sponsors & Exhibitors

sponsor@conferenceseries.com

Speaker Opportunity

Past Conference Report

Supported By

Journal of Agricultural Science and Food Research Journal of Food and Nutritional Disorders Journal of Nutrition & Food Sciences Journal of Food Processing & Technology

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

Abstracts will be provided with Digital Object Identifier by


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Keytopics

  • Advancement In Food Technology
  • Agri Food Technology
  • Animal Nutrition
  • Clinical Nutrition
  • Dairy Technology
  • Diet And The Gut Microbiome
  • Dietary Supplements
  • Fast Food And Obesity
  • Food Allergy And Public Health
  • Food And Agricultural Immunology
  • Food And Flavour Chemistry
  • Food And Quality Control
  • Food Biotechnology
  • Food Biotechnology & Food Processing
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