Theme: Harnessing the Latest Innovations and Laying Foreground for Future of Food Science and Technology.

FOOD SCIENCE 2022

Scientific Program

FOOD SCIENCE 2022

Announce the commencement of “34th International Conference on Food Science and Technology" which is going to be held on July 27-28, 2022 at Rome, Italy. The conference highlights the theme “Harnessing the Latest Innovations and Laying Foreground for Future of Food Science and Technology”

The conference is aimed to provide an opportunity for the professionals to discuss the technological advancements in the field of Nutritional Science , Immunology and Food Alergies, Food Toxicology, and Food Safety. Foodomics & Nutrigenomics, Human Nutrition, Food Additives. This includes Keynote Addresses, Oral Presentations, Poster presentations, and Exhibits.

This conference provides a global forum for Academics, Deans, Academic Experts, Industrialists, Nutritionists, Dietician, Doctors, Young Scientists, Students, Delegates, Nutritionists, and talented understudy groups from universities and research laboratories to share the most recent advancements in the fields of food science, pharma and health to participate at Food Science Conference .

This conference will primarily focus on forward-thinking advances and advancements in the field of Food Sciences and Technology. Food science is the branch of science dedicated to the study of nutrition.

Why to attend?

With members from around the world focused on learning about Food Technology and its advancement so this is your best opportunity to reach the largest assembly of participants of the Food Science and Technology community. This conference seek to bring all such scientists, Noble Laureates, researchers, research scholars, students and people together who are involved in Food Science and Technology ground and provide them to discuss about their unique innovation, sharing ideas and interaction with each other. World-renowned speakers, the most recent development and advancement in the field of food technology are the limelight of the conference.

Conference Opportunities

For Researchers and Faculty Members:

Speaker Presentations
Poster Display
Symposium hosting (4-5 members/team)
Workshop organizing

For Universities, Associations & Societies:

Association Partnering
Collaboration Proposals
Academic Partnering
Group Participation

For Students and Research Scholars:

Poster Competition (Winner will get Best Poster Award)
Young Researcher Forum (YRF Award to the best presenter)
Student Attendee
Group Registrations

For Business Delegates:

Speaker Presentations
Symposium hosting
Book Launch event
Networking opportunities
Audience participation

For Product Manufacturers:

Exhibitor and Vendor Booths
Sponsorships opportunities
Product launch Workshop organizing
Scientific Partnering
Marketing and Networking with clients

Benefits

Best Poster Award
Outstanding Young Researcher Award
Group Registration benefits
Keynote sessions by the world’s most eminent researchers
Top Industries Representations

Target Audience:

Microbiologist
Food safety officers
Nutritionists
Dietician
Quality control officers
Quality assurance officers
Scientists
Researchers
Biotechnologists
Industrialists
Food Engineers
Food Technologist

Track 1. Food Science and Technology

Food is the most important thing of one's life in order to remain alive. Plants, poultry, glucose, milk, fruits, proteins, and so on are just some of the things we consume. Technology is a branch of science that assists in the preparation of food using all of the tools available to us. Also the preservation and storage processes are aided by technology. The development of modern food technology has resulted in a reduction in human work pressure. Modifications in food genomics and nanotechnology applications for expanded productivity have been several useful food technologies

Track 2. Food Microbiology and Enzymology

Food microbiology is the study of microorganisms that live in, produce, or contaminate food. This involves the investigation of microorganisms that cause food spoilage. However, "healthy" bacteria in food science, such as probiotics, are becoming more important. Microorganisms are also essential for the production of foods like cheese, yoghurt, other fermented foods, bread, beer, and wine.

Basic and applied aspects of enzymology relevant to food systems are covered by food enzymology. The course covers the following topics: methods for calculating enzymatic activities, enzyme extraction from microbial, plant, and animal systems, and enzyme purification and characterization methods.

Track 3. Bio Active Constituents of Food

Extra nutritional constituents known as "bioactive compounds" are found in small amounts in foods. They're being thoroughly investigated to see how they affect people's health. Many epidemiologic studies have shown that plant-based diets are safe against cardiovascular disease (CVD) and cancer, which sparked this scientific inquiry. There have been several bioactive compounds found. The chemical structure and function of these compounds differ greatly, and they are grouped accordingly. Flavonoids, a subcategory of phenolic compounds, are found in all plants and have been extensively studied in cereals, legumes, nuts, olive oil, tomatoes, fruits, tea, and red wine.

Track 4. Food Toxicology

Food toxicology is receiving increased attention as the food supply chain becomes more global in origin, and any contamination or poisonous manifestation can result in serious, far-reaching health consequences. Food toxicology encompasses a wide range of aspects of food safety and toxicology, including the character, properties, effects, and identification of toxic materials in food, as well as their disease manifestations in humans. It may also include other aspects of consumer product safety.

Track 5. Food, Nutrition and Health

Nutrition is a basic human need as well as a requirement for a person's health. A healthy diet is essential for development, growth, and an active lifestyle beginning at a young age. Nutrition is the branch of science concerned with all of the different food composite variables and how they are combined to provide proper nourishment. The average dietary requirement for a group of people is determined by factors such as age, weight, height, gender, growth rate, and level of exercise. One of the keys to a healthy life is good nutrition. To boost nutrition, eat a well-balanced diet. Vitamin and mineral-rich foods should be eaten. Fruits, vegetables, whole grains, meat, and a protein source are all included.

Track 6. Current Trends in Food Technology

Nourishment Science is concerned with new or novel crude materials, as well as bioactive chemicals, fixes, and innovations; atomic, small-scale, and macro-structure advances in nutrition. Building, fast strategies for on-line control, and bundling innovations advanced biotechnological and pharmaceutical research. and Quality assurance procedures and implementation of techniques, risk assessment of both natural and non-biological dangers in nourishment, nourishment hypersensitivities and durability are some of the topics addressed by and Nano science developments and applications in nutrition., Present Patterns include nutrition work, associations between eating less and disease, and client demeanours in relation to food and risk assessment.

Track 7. Chemical Process: Biological and Non-Biological

Food chemistry refers to the interactions and chemical processes that occur between the biological and non-biological components of food. Meat, poultry, beer, and milk are examples of biological components. In biochemistry, carbohydrates, lipids, and proteins are all included. Understanding the fundamental changes in composition and physical condition of foodstuffs that may occur during and after industrial production is a specific step of food technology. Food chemists help us understand diet and health in a variety of ways.

Track 8. Advanced Research and Trends in Food Sciences

The worldwide functional nourishment and Nutraceutical market is being propelled by a growing consumer awareness of the medical benefits of foods and their wholesome advantages for potential disease prevention and enhancement. Practical foods are regenerative foods that have medicinal benefits in addition to vitality and basic nutrients. Several studies, including a few European Commission (EC)-funded projects, have led to a better understanding of the possible instruments of naturally complex segments in nutrition which could boost our overall prosperity while improving our health and reducing the risk of illness. Practical foods and nutraceuticals are improving health, lowering social insurance costs, and assisting rural communities with economic development. Increasing interest in utilitarian foods is also assisting manufacturers in expanding their agribusiness and marine-based yields, as well as advancing research and development. Because of growing awareness of the medical benefits of useful food sources and an increase in extra cash, there is a growing interest in utilitarian foods, particularly in developed economies.

Track 9. Food - Quality Control and Quality Assurance

A worrying notification about the customers' health is taken into account; additionally, people are very aware of their dietary consumption and the healthy components of a significant portion of the food they eat. Keeping in mind the importance of health, the food and beverage industry is looking forward to ensuring quality and quantity for the products they produce. This session focuses on food supply chain risk and controls, GMP, GHP, HACCP systems, and the need for audits.

Track 10. Dairy Science & Technology

The Dairy industry is one of the largest segments of the food supply chain, and it is a sector that relies on a specific combination of art and science to succeed, with the balance shifting depending on the commodity. This session addresses the latest developments in dairy technology as well as the challenges that it faces.

Track 11. Agronomy and Agricultural Research

Agricultural research is a wide multidisciplinary area of biology that incorporates the sections of exact, environmental, economic, and social sciences that are used in agricultural practise and understanding. How to grow crops efficiently and profitably while conserving natural resources and preserving the environment is referred to as agronomy. Agricultural Microbiology, Agricultural Engineering, Farm Management, Agricultural Economics, Organic Farming, Plant Protection, Agricultural Economic Entomology, Traditional Agriculture, Agricultural Waste, Precision Agriculture, and other topics are covered.

Track 12. Food Substitution and Adulteration

Food adulteration is the deliberate degradation of the quality of food offered for sale, either by the addition of inferior ingredients or the removal of a valuable ingredient. Food adulteration occurs globally and in various ways, affecting virtually all food commodities. Adulteration is not only a big financial issue, but it can also cause serious health issues for consumers.

As the name implies, a food replacement is a dietary supplement designed to replace one or more meals per day. Substitutes that have been approved by the medical community have all of the properties that the body needs to stay healthy and sound.

Track 13. Food Legumes Research

The demand for legume crops is increasing in a world that urgently needs more sustainable agriculture, food security, and healthy diets. The growing demand for plant protein, as well as more adaptable and environmentally conscious agricultural practises, is fueling this development. Food, feed, fibres, and even fuel are all products of legumes, which are plants that grow with little nitrogen and in harsh conditions.

Track 14. Food Chemistry and Biochemistry

Food chemistry examines how production, distribution, and domestic environments affect the composition and structure of molecules in foods and food products at various stages of processing and storage. Food chemistry has advanced rapidly in recent decades, thanks to advances in modern chemistry and biochemistry.

Bacteria, moulds, and yeasts are among the microorganisms involved in food microbiology. Bacteria primarily cause food poisoning and spoilage, resulting in a variety of human illnesses. Bacteriocins are produced by probiotic bacteria, which can destroy and inhibit pathogens. Purified bacteriocins such as nisin, on the other hand, may be added directly to food products for food protection.

Track 15. Food Nanotechnology

Food nanotechnology is a branch of nanotechnology concerned with applying nanotechnology to food or food packaging in order to prolong the shelf life or protection of food, detects harmful bacteria, or create stronger flavours. By manipulating biological molecules for roles other than those they have in nature, nanotechnology has begun to find potential applications in the field of functional food, opening up a whole new area of production. Nano food is created when nanotechnology or its application, such as a Nanomachine, is used in the manufacture, cultivation, processing, or packaging of food. It does not include food that has been atomically modified or food generated by Nanomachines.

Track 16. Food Safety and Standard

Unsafe food poses a global health challenge, endangering everyone; babies, small children, pregnant women, the elderly, and people with existing health problems are particularly vulnerable. Every year, 220 million children get diarrhoea, with 96 000 of them dying. Unsafe food causes a positive feedback loop of diarrhoea and malnutrition, jeopardising the nutritional status of the most vulnerable. Wherever food security is a concern, people prefer to eat less nutritious diets and consume more "unsafe foods," which include chemical, microbiological, and other hazards that pose a health danger.

Track 17. Food Packaging and Preservation

The word "food preservation" refers to a variety of methods for keeping food from spoiling. Canning, pickling, drying and freeze-drying, irradiation, pasteurisation, smoking, and the use of chemical additives are all examples. As less people eat foods grown on their own land and as customers expect to be able to buy and eat foods that are out of season, food security has become an increasingly important part of the food industry. Advanced packaging technologies are now being used by dairy foods to extend shelf lifeESL manufacturing and packaging was used by RyanFoods, a wholly-owned subsidiary of Dean Foods that manufactures extended shelf life (ESL) fluid milk products, to push back their "best before" dates. Ultra-high temperature (UHT) pasteurisation is used in ESL processing and packaging.

Track 18. Food and Resource Economics

To maintain recent high levels of economic growth in the least developed countries and to combat chronic malnutrition, an overhaul of the agricultural sector will be needed. As cities grow, so do urban families' food needs. In the current climate of volatile food prices, financial, fuel, and economic crises, the urban poor's situation is precarious. The urban poor would be the hardest hit, as they are mostly situated in the most vulnerable areas of cities and lack the capacity to adjust to climate-related impacts. The complexities of assisting the urban poor necessitate prompt and appropriate responses from local, state, and national governments, as well as international organisations.

Track 19. Food Components, Additives and Ingredients

Food components are chemical compounds that are added to foods to keep them fresh or to add colour, taste, or texture. Food colorings, flavour enhancers, and a variety of preservatives may also be present. Before food additives can be used, they should be tested to see whether they have any negative effects on human health. Toxicological testing on animals is used to determine the amount of additive that is supposed to be safe when consumed by humans. Natural food additives are much stronger, safer, and easier to use than synthetic food additives. Using powerful studies and governmental legislation, the use of food components should be controlled and monitored.

Track 20. Artificial Intelligence for Food

Food processing is a complicated business. It involves sorting the food or raw materials coming from the farm, maintaining the machinery and several types of equipment, and more. At the end, when the final product is ready to ship, humans check the quality of a product and decide whether or not it is ready to ship. However, in many food processing units, this process is automated by Artificial Intelligence.

Track 21. Food Processing and Technology

Food processing is a process that transforms food items into a form that can be used. It can cover the processing of raw materials into food through a variety of physical and chemical processes. Various activities covered by this process include mincing, cooking, canning, liquefaction, pickling, maceration and emulsification. It also includes the process of adding value to the production of products by means of methods such as primary and secondary processing, preservation, quality management, packaging and labelling of a variety of products such as dairy products, fish products, fruit & vegetable products, meat & poultry products, confectionery products and food grains.

Food Processing covers general characteristics of raw food material; harvesting, assembling and receiving raw materials; methods of food preservation; processing objectives, including factors influencing food acceptability and preferences; packaging; water and waste. A full understanding of the methods of processing and preservation is required, including drying, freezing, pasteurization, canning, irradiation, extrusion, to name but a few. The ability to perform analysis of food ingredients is built along with statical efficiency.

Track 22. Beverage Technology

The application of food science to the selection, preservation, manufacturing, packaging, distribution, and use of healthy food and beverages is known as food and beverage technology. Starting with food science, product production, quality assurance and quality control, and food regulation, food and beverage technology is a series of processes. Food and beverage technology is the research, examination, and collection of data regarding foods and their components.

The Beverages that does not contain any alcohol or we can say the beverages in which there is no alcohol or the alcoholic percentage is zero is called as Non Alcoholic Beverages. A liquor or brew containing alcohol as the active agent is called as Alcoholic Beverages.

Track 23. Food Consumer Science

Consumer science is a social discipline focused on interaction between people and the environment. Some of the issues discussed by the Food consumer sciences specialist are diet, aging, housing, food protection, environment and parenting.

Consumer Food Science is the study of what influences our food choices and the acceptability of new food products based on biotechnological research and experimentation, and improving advanced consumer’s behaviour in relation to an increase of synergies among food science consumer’s societal models and food agro-industry competitions. These include: Nutrition Science, Food Marketing, and Management, Food Production and Processing.

Track 24. Meat Poultry and Seafood

Meat is flesh taken from a dead animal that people cook and eat. Meat is known to be a whole protein food containing all the human body's amino acids. The fat of the meat, which varies widely with the species, quality and cut, is a valuable source of energy and also affects the taste, the juiciness and the tenderness of the lean.

Poultry is a term used for any kind of domesticated bird that is captive-raised to serve its purposes. The word 'poultry' may be described as household birds, like chicken, turkeys, ghosts and ducks that are raised for meat or egg production and the word 'poultry' is historically used for the purpose of references to gallstones, and water birds.

Any fish or shellfish used for food from the sea is known as Seafood. Seafood plays an important role in the world's food safety and offers both challenges and opportunities to produce sustainable food. Seafood is one of the most highly traded foods and is an important source of protein, essential fatty acids and micronutrients. The seafood sector has been evolving in recent years, with a rapid increase in aquaculture, geographical shifts in trade and increasing commoditization and vertical integration. This session offers detailed information on the seafood processing industry that needs to address new obstacles in order to absorb all the new developments in food science and innovation.

Track 25. Food Analysis and Approaches

Food Systems approach to transform the food ecosystem of the country. It includes both demand and supply side interventions. On the supply side, it focuses on core regulatory functions to ensure quality and standards of food in terms of safety, nutrition and environmental sustainability.it includes improving food safety and hygiene standards in food businesses across the food value chain through a graded approach. This implies using traditional regulatory and enforcement approaches for large food businesses such as testing and inspections, which would eventually evolve to self-compliance by food businesses.

Food analysis is a discipline concerned with the production, application and study of analytical procedures for characterizing the properties of food and its constituents. These analytical techniques are used for providing information on a broad range of food characteristics including composition, structure, physical chemistry and sensory characteristics. This knowledge is important for our reasoned understanding and for our ability to make foods economically reliably healthy, nutritious and appealing and for consumers to make educated decisions about their diet.

Food Analysis deals with the principles, m ethods, and techniques necessary for quantitative physical and chemical analyses of food and food products. The analyses will be related to the standards and regulations for food processing.

Track 26- COVID-19 and Food Security Challenges

Food Security means that all citizens have physical, social and economic access at all times to adequate, secure and nutritious food that meets their food preferences and dietary needs in order to live an active and healthy life. The COVID-19 outbreak poses huge challenges for the global community. While at the beginning the focus has mainly been on health issues, it has become clear that this crisis will have big impacts on all areas of society. The resiliency and inefficiencies of global, regional and local food systems have the potential to become another major consequence of the pandemic.

Food security exists when all people have access to sufficient, safe, nutritious food at all times, physically and economically, to meet their dietary needs and food preferences for an active life. Several factors make it particularly complex: climate change, which exacerbates food insecurity; food price volatility; land grabbing; biofuel 'competition'; lack of investment in subsistence farming; and, finally, social factors such as conflict, poverty, education and women's status.

Examples: include soup kitchens, food banks, school lunch programs, and other programs that give food to people in need without requiring any type of commitment in return.

Covid-19 Food Security Challenge:

1. Keep your hands, kitchen and utensils clean

2. Separate raw and cooked food, especially raw meat and fresh produce

3. Cook your food thoroughly

4. Keep your food at safe temperatures, either below 5 °C or above 60 °C; and

5. Use safe water and raw material.

Track 27 - Food Colloids and Polymer

Food colloids give many different food products structure, texture, and mouth-feel; for example, jam, ice cream, mayonnaise, etc. Food colloid contains hydrocolloid that provides food products with thickening, gelling, emulsification, and stabilizing properties. Food polymers are edible plant, animal and micro-organism polymers that can be used in food systems, including proteins, polysaccharides, etc. Oils and/or lipids from plants and animals, although their molecular weights are relatively small, could also be considered as food polymers. The stabilization of food colloids represents an important functional property of food polymers. Proteins and polysaccharides are the two main types of food polymers found in oil-in-water emulsions, and some food emulsion products contain both types of macromolecules.

Examples: 1) Food colloids are sols, gels, emulsion, and foam. For example, egg white foam is a simple colloid system. Air bubbles (disperse phase) are trapped in the egg white (continuous phase) resulting in a foam.

2) Food polymers can be classified into three groups based on their sources: (1) plant-based food polymers, such as starch, dietary fiber, and cereal protein; (2) animal-based food polymers, such as meal protein; (3) microorganism-based food polymers, such as fungus polysaccharides.

Track 28 - Food Bioscience, Biotechnology& Biophysics

Bioscience is a diverse area of research and industry with a common thread – using expertise to establish biological solutions that support, restore and enhance the quality of life of humans, plants and animals in our environment. From life-saving treatments and procedures to nutritious food and cutting-edge research, community benefits from improved quality of life by bioscience.

Food biotechnology is the application of advanced biotechnological techniques to food production and processing. Food fermentation, which is the oldest biotechnological method, and food additives, as well as plant and animal cell cultures, are included. New and, advanced research on fermentations, and enzyme science, genetic engineering, protein engineering, bioengineering and processing.

Biophysics is a discipline that uses physics theories and methods to explain how biological processes functions.

Track 29 – Food Sensory Science

A Scientific discipline used to induce, quantify, evaluate and interpret reactions to the characteristics of food and materials as experienced by the senses of sight, smell, touch, taste and hearing is called as Food Sensory Science. It is essential that the food industry measures the flavour, texture and other sensory properties of food and consumer products for quality assurance, product development and optimization, alternative processing studies, packaging and storage as well as the physical characteristics of the senses.

Track 30- Food Security and Global Concern

Food Security ensures that all individuals have physical and economic access at all times to sufficient quantities of nutritious, healthy and culturally appropriate foods that are generated in an environmentally sustainable and socially just manner, and that individuals are able to make informed choices about their food choices.

Global Concerns is any issue adversely affecting the global community and the environment, such as environmental problems, political crises, social issues and economic crises, is a global issue. Global challenges vary in magnitude from small problems impacting everyone to global catastrophe threats threatening the entire life of the human race or its society.

The generally neonatal and fetal show measure was respected at 3.35 billion out of 2016 and is relied upon to make at a CAGR of 7.6% throughout the really take a look at time-frame. A piece of the variables liable for market improvement are the high pace of birth in non-modern nations, rising commonness of preterm births, and attempts by the association to build perseverance rates in such cases The Europe antepartum and heavenly messenger instrumentality Care Market was esteem USD 6.71 billion of each 2016 and it'll be creating at a CAGR of 6.2%, and compasses $2.36 billion by 2021. New-born child care is required essentially assuming there should be an event of preterm birth, that breezes up in the diseases like sub normality, mind issues, vision and hearing issues, and consistent respiratory organ sickness.

Members Associated with Child Care Research

Pediatric research includes a number of specialties like Pediatric cardiology, Pediatric allergy, Pediatric dermatology, Pediatric oncology, Pediatric surgery and many more. Every Pediatric specialty conducts research related to their respective topic to improve child health care. In Poland there are approximately around 970 Pediatricians. There are a number of general Pediatricians across the globe. As per the records it is being acknowledged that globally 7.62% are registered Pediatricians with specific specialty.

Life Expectancy

The life expectancy rate has often been in the favour of deaths, especially during the World War. The growth rate also stayed negative until around 2007, but recently the stats have changed. The growth rate has now become 1.19%, which is the estimate calculated in 2012. The birth rate in 2012 was estimated to be 9.96 per 1000 people. The death rate was calculated as 9.24 deaths per 1000 deaths, which is still very close to the birth rate. The fertility rate has been decreasing since 2008, which at that point was 1.39 children born per woman and has now reached 1.31 children born per woman.

Demographics

The median age of the total population is reported to be 38.5 years. Out of this, the median age for the male population was estimated to be 36.8 years, and for the female population it was reported to be 40.3 years.

The sex ratio at the time of birth between men and women is 1.06 males / female. For the age group under 15 years, it is 1.06 males / female. For the next age group, which is 15-64 years, it is 0.99 male / female. For the last age group, which is 65 years and over, the sex ratio is calculated to be about 0.62 male / female. When combined, this data gives an overall ratio of 0.94 male per female.

Infant mortality rate:

The infant mortality rate is estimated to be 6.42 deaths / 1000 live births for the total, with 7.12 deaths for the males and 5.67 deaths for the females per 1000 live births. The life expectancy at the time of birth is 76.25 years. For the male population it is 72.31 years, and for the females it is 80.43 years.

All the more that the deaths under 19 years of age are mostly avoidable, analysis of trends in deaths due to possibly modifiable factors enables taking preventive measures at the national and local level and contributes to reducing future mortality.

Although the number of deaths due to external causes among European children has decreased compared with those of the 1990s, the leading causes are transport accidents, drowning and other external causes. According to the World Health Organization (WHO), every year in the world, because of injury and violence about 950,000 children and adolescents below the age of 18 years die, of which nearly 90 % constitute unintentional injuries (WHO and UNICEF. In 2012, in the age group 5–14, injury mortality rate (MR).

Associations & Societies Associated with Pediatrics - Market Analysis

The Institute of Cultural Affairs: Japan
International Angel Association
The International Nursing Foundation of Japan
International Society for Mangrove Ecosystems
The Japan Asian Association & Asian Friendship Society
The Japan Association for Greening Deserts
Japan Campaign to Ban Landmines
Japan Chernobyl Foundation
Japan Committee for Negros Campaign
Japan International Food for the Hungry
Japan International Volunteer Centre
Japan NGO Centre for International Cooperation
Japan NGO Network on Indonesia
Japan Overseas Christian Medical Cooperative Service
Japan Palestine Medical Association
Japanese Organization for International Cooperation in Family Planning

Global Associations and Societies associated with Pediatrics:

American Academy of Pediatrics
American Society of Pediatric Otolaryngology
American Pediatric Surgical Associations
Society for Pediatric Dermatology
Child Neurology Society
European Pediatric Associations
The North American Society for Pediatric and Adolescent Gynaecology
American Academy Society
Pediatric Infectious Diseases Society
Society for Pediatric Radiology
Society for Pediatric Anaesthesia
Pediatric Trauma Society
International Pediatric Associations
Canadian Pediatric Associations
American Society for Pediatric Oncology & Haematology
Society for Developmental and Behavioural Pediatrics
Indian Associations of Pediatric surgeons
Dutch Associations of Pediatrics

Food & Nutrition 2018

Successfully hosted the 21st International Conference on Food & Nutrition during July 25-26 2018, at Vancouver, Canada. The conference focused on the theme “Forum for Innovation in Food, Nutrition and Public Health”. The conference was successful in gathering eminent speakers from various reputed organizations and their paramount talks enlightened the gathering.

The pragmatic meet received generous response from the Editorial Board Members and Journals as well as expertise from academia, talented researchers and young student community. Researchers and students who attended from different parts of the world made the conference one of the most successful events in 2018. The conference was marked with the presence of renowned Speakers, Young Researchers, Students and Business Delegates driving the three day event into the path of success with thought provoking keynote and plenary presentations.

The scientific program paves a way to gather visionaries through the research talks and presentations and put forward many thought provoking strategies. Food & Nutrition 2018 will schedule and coordinate all meetings with our Editorial board members and other experts in the field of Food Safety, Food borne illness, Nutrition, Nutraceutical and nutrient Supplements, Dietician across the world.

Scientific session covered in the conference i.e. Food, Nutrition and Health, Food Science, Food Safety and Management, Beverages Processing, Food Microbiology, Food and Economy, Nutrition, Nutraceuticals and Nutrition Supplements, Clinical Nutrition, Malnutrition and Undernutrition, Dieticians and Nutritionists, Obesity, Public Health Research.

The proceedings of the conference were embarked with an Opening Ceremony followed by Special Sessions and a series of Lectures delivered by both Honourable Guests and members of the Keynote forum. The adepts who promulgated the theme with their exquisite talks were:

· Sherry Strong, Founder of Sweet Freedom and Return to Food, Canada

· Beiquan Mou, Agricultural Research Service, USA

· Nurul Aman Sam, University of Massachusetts, USA

· Patti Murphy Public Health Agency of Canada, Canada

· Julia Riendeau, Public Health Agency of Canada, Canada

· Myriam Abboud, Zayed University, UAE

· Mirey Karavetian, Zayed University, UAE

· Yiftach Vaknin, Agricultural Research Organization, Israel

We heartily congratulate the winners of the Poster Competition and appreciate all the participants who put their efforts in poster presentations and Young Researchers and sincerely wish them success in future endeavours.

We extend our heartiest thanks to all the Organizing Committee Members for their kind support rendered towards the success of Food & Nutrition-2018. At the same time we take the opportunity to thank all the speakers, delegates and participants for providing their valuable contribution and time for Food & Nutrition-2018.

Food & Nutrition-2018 Organizing Committee would like to thank the Moderator of the conference, Laura Raggio, Universidad de la República, Uruguay who contributed a lot for the smooth functioning of this event.

With the encouragement from the enormous feedback from the participants and supporters of Food & Nutrition-2018, Conference Series LLC Ltd is glad to announce “34th International Conference on Food Science and Technology" during July 27-28, 2022 Rome, Italy.

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Conference Date	July 27-28, 2022
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34^th International Conference on Food Science and Technology July 27-28, 2022 Rome, Italy

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FOOD SCIENCE 2022

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To Collaborate Scientific Professionals around the World

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