Call for Abstract

World Congress on Food and Nutrition Science, will be organized around the theme “Accelerating Research & Innovation in Food, Nutrition and Health to Feed the Future Generation”

Food Congress 2020 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Congress 2020

Submit your abstract to any of the mentioned tracks.

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\r\n Food has been an essential bit of our world. Affirmation of nutrition ensures advancement in children and youth, keeps up awesome prosperity all through life. Supplements are sections of sustenance required for body in adequate wholes for genuine improvement, augmentation and driving customary life. Sustenance joins the system from eating sustenance to its use in various components of body. The investigation of sustenance oversees what supplements we require, in what sum, how to get them and how the body utilizes them. Adequate, perfect and awesome sustenance exhibits the ideal total and degree of supplements for fitting use for achieving most hoisted measure of physical and mental prosperity. The use of sustenance in the body incorporates three methods – handling, absorption and utilization of supplements in the body.

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\r\n The nutritional value of foods depends on their composition, which shows a wide range of variation depending on the species, cultivar and maturity stage. The composition of foods includes a great number of metabolites however, it could be predicted that no single commodity might be rich in all these constituents. This session explores the general characteristics and novel findings of the components of foods, related to their benefits as food sources. The Nutrition Score is the first simple, transparent and straightforward method that can be applied globally and across all food and beverage categories to evaluate the nutritional composition. It can help food manufacturers to improve the nutritional value of their products. In addition, the nutrition Score can be a starting point for a powerful health indicator front-of-pack.

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\r\n Weight reduction and eating regimen administration is a test for many individuals around the globe. All inclusive, more than 1 billion individuals are over a perfect weight. Notwithstanding the negative social impacts being overweight has on an individual, the wellbeing impacts can be savage. The influences weight has on hazardous or life changing sickness are obliterating. Illnesses, for example, diabetes, coronary illness, and disease all have connections to being overweight or corpulent. Expanding training endeavors, open weight administration designs and sustenances, and a developing want to be physically attractive has energized this market in later years. More than 100 million individuals in the United States are effectively associated with a weight reduction or weight administration design at any one

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\r\n Food biochemistry is concerned with the breakdown of food in the cell as a source of energy. Each cell is a factory that converts the nutrients of the food one eats to energy and other structural components of the body. The amount of energy that these nutrients supply is expressed in Calories (kilocalories). Food Bioprocessing have become widely used in several fields of commercial biotechnology, such as production of enzymes (used, for example, in food processing and waste management) and antibiotics

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\r\n Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Developments in food technology have contributed greatly to the food supply and have changed our world. The food and drink trade maintains the characteristics of a stable, non-cyclical and sturdy sector against the backdrop of the present economic downswing. These Food Conferences includes Food & Beverages trade: prices and edges,Food offer transportation and storage, watching the food cold chain, Food costs inflation and food insufficiency.

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\r\n Nourishment Toxicology incorporates food prejudice, food hypersensitivity, foodborne diseases, sustenance illumination and metabolic issue. Nourishment businesses have distinctive plants everywhere throughout the world and that would improve the conveyance of neighbourhood sustenance. So to abstain from bringing in remote foodborne pathogens or to abstain from trading nourishments containing pathogens, more serious screen of foodborne pathogens is required.

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\r\n Microbiological quality control of the work station of those chain frameworks is ending up vital in the coming years foodborne infections may increase as a result of expanded globalization of our sustenance supply.

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\r\n In the field of medicine, clinicians cure diseases and injuries one patient one time. But in public health, the disease prevention and injury. Public health educators, practitioners and researchers effort with groups and people. They recognize the reasons of disease and incapacity. They instrument broader scale solutions.

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\r\n Food Economy primary duty is to keep these issues in mind such as standard, quality, safety of consumer health. It is related to inextricable inter-connected with globalization. The changes in demand by public sector for proper nutrition to maintain proper health leads to effect in economy sector. The relationship between private companies and public sector leads to huge amount of revenue collection worldwide. There are multiple agreements, food services, entrepreneurship, food marketing officials who takes the responsibility for economic welfare and maintain the momentum. Hence this Food Conference will bring the relationship between the both sectors in a very positive way.

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\r\n Food engineering is a multi-facet area of applied physics which combines science, microbiology, and engineering knowledge for food and related industries. It is also supported by the principles of agricultural engineering, mechanical engineering and chemical engineering. Apart from these, physics, chemistry, and mathematics are the three pillars to understanding and engineering food products and operations in the food industry. Food engineers make available the technological information essential for the production and commercialization of food products and services in a cost effective manner. Food engineers are involved in a wide range of activities, starting from food ingredient, processing, instrumentation, packaging, manufacturing, to the quality control process.

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\r\n Engineering properties of food materials

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\r\n Rheological properties of food

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\r\n Genetic engineering: The future of foods

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\r\n Food-production systems for space, army and navy

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\r\n Robotics potential in food production

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\r\n Advancement of fermentation technology in food industry

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\r\n The global nutrition market accounted for $28.37 billion in 2016 and is expected to reach $45.27 billion by 2022, growing at a CAGR of around 8.1% between 2017 and 2022, according to a new report from Zion Market Research. The nutraceuticals industry continues to be in a healthy position overall and future forecasts are promising. For example, Euromonitor International expects the U.S. vitamin and dietary supplement market to increase by 53% to $28.7 billion by 2021.

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