Call for Abstract
4th International Conference on Food and Nutrition, will be organized around the theme “Shaping the Sustainable Food System For Future”
Food Summit-2023 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Summit-2023
Submit your abstract to any of the mentioned tracks.
Register now for the conference by choosing an appropriate package suitable to you.
Unused food is referred to as food waste or food misfortune. Food waste occurs for a variety of causes across the food system, including during production, preparation, circulation, retail, and consumption.
- Track 1-1Waste during Production
- Track 1-2Waste during Consumption
Consumer science is a social science that examines how people and the environment interact. Diet, parenting, ageing, housing, food safety, the environment, and consumer sciences are a few of the topics covered by the specialist in food and consumer sciences.
- Track 2-1Food Services and Nutrition
- Track 2-2Food Management and Marketing
- Track 2-3Production and processing of food
A programme called dairy science focuses on using biological and chemical principles to produce and manage dairy animals as well as to produce and handle milk products.
- Track 3-1Chemistry and Technology of Dairy Products
- Track 3-2Quality Control and Management of Dairy Products
- Track 3-3Dairy Science in Food Business
- Track 3-4Dairy Science and Associated Diseases
It is the application of Food Science to the selection, processing, preservation and in what way take the food. This mainly focused on animal products to grow and in that to get new investments. The reduction of crop yields in many European countries are more focusing to climate change, which is associated with consumption of meat. In this, Biodegradable, plastic- free solutions are gaining to make that in progress and there are some corporations and start-ups to reduce the plastic generation and disposal.
- Track 4-1Personalized Nutrition
- Track 4-2Restaurant Digitization
- Track 4-3Robotics
- Track 4-4Food Waste Reduction
Food microbiology is the study of the microorganisms that is the contamination of food. This is the study of microorganisms causing food spoilage and whenever we cook improperly and that may cause diseases; microbes There are some bacteria involves in Lactic acid bacteria, Acetic acid bacteria, Proteolytic bacteria, Lipolytic bacteria, Saccharolytic bacteria ,Thermophilic bacteria Fermentation is one of the process of preservation of food and alter its quality. Yeast, especially Saccharomyces cerevisiae, is used for bread, brew beer and make wine. Certain bacteria, consists of lactic acid bacteria, are used to make yogurt, cheese, hot sauce, pickles, fermented sausages and dishes such as kimchi.
- Track 5-1Halotolerant bacteria
- Track 5-2Osmophilic bacteria
All types of Food Security should be covered, from production, stability, economic access, stocks, markets, trade (local to global), and the nutritional value of food. This section covers all sectors of science, sociology, and economics of food production, agricultural development, access to food, quality, safety, and nutrition. Food sustainability covers all types of food waste, food recovery, and climate change. Food waste management might involves some studies of the life cycle evaluation and issues with the circular economy. Studies may also address some food waste treatment methodologies. Such methodologies might include membrane technologies, anaerobic digestion, land filling, or incineration.
- Track 6-1Food Security
- Track 6-2Nutrition
- Track 6-3Food sustainability
- Track 6-4Waste Management
The future of food production, innovation and engineering may look very different from what we have taken for granted in our day. The inclusion of several phases in a single food production process could see the arrival of the so-called post-animal bio-economy. Adoption of items such as 3D printing, meat-grown laboratory, blockchain. vertical and cellular farming can see that agriculture and animal husbandry (food) are over. Just think of that second - we could be on the verge of retiring from the very thing that makes civilization possible.
- Track 7-13D Food Printing
- Track 7-2High-Pressure Processing System
- Track 7-3Insect Protein
- Track 7-4Robo Chefs
Nutrition is the study of nutrients in food, how the body uses them, and it tells about the relationship between diet, health, and disease. It use ideas from molecular biology, biochemistry, and genetics to understand how nutrients affects on our human body
- Track 8-1Cholesterol
- Track 8-2Dietary Fibre
- Track 8-3Docosahexaenoic Acid
- Track 8-4Polyunsaturated Fatty Acid
- Track 8-5Lipids
- Track 8-6Fatty Acids
Many of the world's major crops, such as rice, wheat, cassava, beans, sweet potatoes, pearl millet or corn, are often deficient in some of these minerals. Traditional agricultural practices can in part increase the amount of healthy plant food, but advances in ‘omics’ technology are being used rapidly in the development of plants with essential improved nutrients. Ionomics, or the study of the ionome (which can be defined as the composition of a particular mineral element), is a modern and effective genomics tool that can provide high-level input information about the broad structure of nutrients provided to a plant. In conjunction with other ‘omics’ technologies, such as genomics, transcriptomics and proteomics can be used to identify many genes that play an important role in the synthesis, transport and accumulation of mineral nutrients in plant foods, especially in their edible components.
- Track 9-1Ionomics
- Track 9-2Omics
- Track 9-3Ionome
- Track 9-4Traditional agricultural practices
Food chemistry is a study of chemical processes and the integration of all biological and non-biological components of food. Biological substances include substances such as meat, poultry, lettuce, beer, milk as examples. It is almost identical to biochemistry in its key components such as carbohydrates, lipids, and proteins, but it also contains compounds such as water, vitamins, minerals, enzymes, food additives, flavors and colors. This advice also includes how products change under certain dietary procedures and ways to strengthen or prevent them from occurring.
- Track 10-1Bioactive constituents of foods
- Track 10-2Chemistry of food additives
- Track 10-3Effects of processing on the composition
- Track 10-4Food chemistry and biochemistry in food processing
- Track 10-5Food bioactive on nutrition & food product development
The conversion of agricultural products into food, or one type of food into other types. It includes many types of food processing, from the digestion of cereals for home cooking to the complex industrial processes used to make light meals. The top five nutritional strategies are nutrition and environmental protection, Vegan & Plant-based Nutrition, Personalized Nutrition and Biohacking, Nutrition Confusion, prevention through Nutrition Education.
- Track 11-1Primary food processing
- Track 11-2Secondary food processing
- Track 11-3Tertiary food processing
Obesity means being excessively fat. If a person said to be obese and if his or her body mass index is beyond 30. Such a person has a body fat rate that is irregular to his body mass. The body mass index can be calculated by considering the weight and height of a person. Therefore, it is a scientific way of determining the appropriate weight of any person. When the body mass index of a person specifies that he or she is obese, it exposes the person to make health risk. It has been thought of as only weight loss. Weight management covers all aspects of attaining and maintaining proper weight for a healthy lifestyle. Dietetic practice in weight management is difficult and challenging. Analysis of weight and health should guide weight management goals and outcomes.
- Track 12-1Obesity
- Track 12-2Body mass
- Track 12-3Weight Management
Malnutrition is a disease that occurs when a person's diet lacks the right amount of nutrients to function properly, or when a person is unable to properly absorb nutrients from food. Malnutrition problems can be caused by malnutrition, malnutrition or poor nutrition. Ensure the free consumption of fruits and vegetables and adequate folic acid intake.
- Track 13-1Use grain products in the form of grain, high fibre
- Track 13-2Limit sugar consumption and sugary drinks
- Track 13-3Limit calorie intake from any source
- Track 13-4Limit sodium intake
Dietary preferences are the experimental conditions in which people express themselves through food. Food preferences include food quality testing, and how much people like and dislike you. A nine-point hedonic scale, designed to measure food intake, is used to measure food preference. People who love pleasure and who do not love bitterness are considered to be natural traits. Priorities and taste of food grow in experience and are influenced by our attitudes, beliefs, and expectations
- Track 14-1Biological determinants such as hunger, appetite, and taste
- Track 14-2Economic determinants such as cost, income, availability
- Track 14-3Physical determinants such as access, education, skills (e.g. cooking) and time
- Track 14-4Social determinants such as culture, family, peers and meal patterns
- Track 14-5Psychological determinants such as mood, stress and guilt
- Track 14-6Attitudes, beliefs and knowledge about food
Sports nutrition may be an expert in the field of nutrition that is closely related to physical education and the application of science. Healthy sports nutrition is often defined because the use of healthy eating information in an active daily diet program focuses on providing fuel to the body, simplifying the repair and reconstruction process following strenuous physical activity, and improving athletic performance at competitive events, while fully promoting health and wellness. Not only is the diet important for sports nutrition but also the amount of time we eat throughout the day affects our performance and our recovery from exercise. Foods eaten before and after exercise are very important for a sports diet but you should be careful about everything you put in your body.
- Track 15-1Sports Nutrition
- Track 15-2Exercise
Food packaging is one of the essential areas in food technology and that plays an important role in preserving all types of foods. The development of novel packaging in food segment is contributed by the large use of packaged foods, rising need of prepared foods by the usage of microwave meals and growing use of smaller size food packages. Another important reason for innovative food packaging is that the rising problems with food borne microbial outbreaks which demands the utilization of packaging with antimicrobial effects along side retention of food quality.
- Track 16-1Packaging machinery
- Track 16-2Metallic cans
- Track 16-3Aseptic packaging
- Track 16-4Flexible packaging
- Track 16-5Aluminium foils
Dietary supplements are ingredients in foods and beverages designed to extend shelf life. Some supplements are used to enhance the flavour of these foods in order to make them more appealing to consumers. In this case, dietary supplements have the effect of bringing the desired effect to the producer's diet. However, this may not be the case for consumers as supplements have been shown to have some adverse effects on users. The following research identifies the origins, benefits, and consequences of using dietary supplements in the health of consumers.
- Track 17-1Dietary supplements
- Track 17-2Supplements
Animal nutrition focuses on the dietary needs of animals, primarily those in agriculture and food production, but also in zoos, aquariums, and wildlife management. There are seven major classes of nutrients: carbohydrates, fats, fibre, minerals, proteins, vitamins, and water. Nutritional Requirements of Livestock. The essential nutrients required by grazing animals are water, energy, protein, minerals, and vitamins. These nutrients are needed to maintain body weight, growth, reproduction, lactation, and health