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9th International Conference on Food Science & Technology, will be organized around the theme “Food Science, Safety & Innovation”

Food Science 2018 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Science 2018

Submit your abstract to any of the mentioned tracks.

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Food Science is a combined derivative of Food Chemistry, Technology, Nutrition, Microbiology and Engineering to give one the scientific knowledge to solve the associated problems related to Food products. Wherein, the Food Chemistry is a branch of Food Sciences which studies the chemical process, interactions of biological and non-biological food, fermentation procedure and dehydration. It include compounds such as carbohydrates, lipids, proteins and fats with the combination of water, vitamins, minerals, enzymes, food additives to control the food being contaminated and toxified.

  • Track 1-1Food Poisoning
  • Track 1-2Food Hygiene
  • Track 1-3Raw and Rare meat
  • Track 1-4Unpasteurized juices and milk
  • Track 1-5Mechanism of Poisoning
  • Track 1-6Dietary culture
  • Track 1-7Antiquity of Food and beverages
  • Track 1-8Efficient brewing and beverage production
  • Track 1-9Dehydration
  • Track 1-10Food Traceability
  • Track 1-11Alimentary mycotoxicoses
  • Track 1-12New Product Development
  • Track 1-13Commercial food logistics
  • Track 1-14Food fortification
  • Track 1-15Food rotation
  • Track 1-16Freezers and thawing food
  • Track 1-17Food preservation
  • Track 1-18Domestic Food Storage
  • Track 1-19Ptomaine poisoning
  • Track 1-20Fermentation and enzyme technology
  • Track 1-21Titration and Concentration Technologies
  • Track 1-22Aromatic foods
  • Track 1-23Food Nanotechnology
  • Track 1-24Food Storage
  • Track 1-25Food Microbiology
  • Track 1-26Food Pathogen
  • Track 1-27Food Processing
  • Track 1-28Food Supplements
  • Track 1-29Food Proteins
  • Track 1-30Geneticaly Modified Foods
  • Track 1-31Foodomics
  • Track 1-32Thermal and non-thermal processing
  • Track 1-33Food Enzymes
  • Track 1-34Food Bioactivity
  • Track 1-35Food Biochemistry
  • Track 1-36Food Fortification
  • Track 1-37Food Biotechnology
  • Track 1-38Fermented Foods
  • Track 1-39Food Systems
  • Track 1-40Food policy & applied nutrition

Food the most needed element in one’s life to be alive. The stuff we get from plants, animals, glucose, milk, vegetables, proteins so on are just the food we intake. The technology is the science which aids in the preparations of the food with all the stuff we get. The technology even aids in the preservation and storage processes. Modern food technology has emerged in such a way that has decreased the human work pressure. The modulations in the genomics of the food, applications of the nano technology for a greater production have been some valuable food technologies.

  • Track 2-1Gene technology and GM food crop
  • Track 2-2Food engineering
  • Track 2-3Application of nano technology
  • Track 2-4Instruments in food production
  • Track 2-5Kitchen science
  • Track 2-6Computers and food Science

Food Engineering is a branch of Food Sciences which deals with the microbiology, applied physical sciences, chemistry for food and related industries. The development of the new product, modern technologies in the preservation of the food and maintenance of the food has been derived from the Food Engineering and Sciences. It provides a valuable platform for the Food Engineers to establish their views on crop development.

  • Track 3-1Food Management
  • Track 3-2Food and Bioprocess Technology
  • Track 3-3Food Physical Chemistry
  • Track 3-4Food Engineering
  • Track 3-5Food Preservations

Food is an essential element in one’s life to be alive. Similarly, Nutrients are important in one’s life to survive and grow better. Macronutrients are the ones responsible in providing bulk energy where in Micronutrients are the ones responsible in carrying out the metabolism activities of the human body. These are available in the form of Food stuffs in our environment.

  • Track 4-1Food Nutrification
  • Track 4-2Food Control
  • Track 4-3Food policy & applied nutrition
  • Track 4-4Agri-food Technology
  • Track 4-5Malnutrition
  • Track 4-6Food Sciences & Technology
  • Track 4-7Hyponatremia
  • Track 4-8Antinutrient

Food is also considered as a curative element in one’s human life. Nutritional therapy is a way to approach the medical conditions by a charted diet monitored under the supervision of a Doctor, consultant or a registered dietitian. Compounds extracted from the plants of Tulsi, Turmeric, Rosemary are used in the Nutritional Therapy.

  • Track 5-1Food Allergies
  • Track 5-2Clinical Nutrition
  • Track 5-3Medical Nutrtion Therapy
  • Track 5-4Life changing tools
  • Track 5-5Foods for different medical condition
  • Track 5-6Labeling of Medical Food
  • Track 5-7Medical Safety: Emergency Food

Microorganisms on consumption provides better health and benefits, these kinds of organisms are called as a Probiotics. These organisms are made alive only after the consumption of them by the human body. Functional foods have a greater ability over the nutrition providing a sustained potential health to the humans. The best example of a functional food is oats containing soluble fiber that can help in reducing the cholesterol levels.

  • Track 6-1Baby Foods
  • Track 6-2Food Preference
  • Track 6-3Baby food types
  • Track 6-4Process Industry and baby food
  • Track 6-5Historical and cultural evolution of baby food items
  • Track 6-6Need and choice of Toddler

The way of handling, preparation, and storage of food done in a diplomatic way without leading to the foodborne illness is called Food Safety. The food characterized on the acceptability by the costumers is known as Food Quality. The administration of the Food production, processing, storing and marketing under the area of public policy is the Food Policy.

  • Track 7-1Food Toxicology
  • Track 7-2Verification and Validations
  • Track 7-3Quality management systems
  • Track 7-4Food quality & preferences
  • Track 7-5Agriculture intensification
  • Track 7-6Land degradation
  • Track 7-7Enhancing policy instrument for environment quality
  • Track 7-8Restoration of wetland ecosystems
  • Track 7-9Geo-spatial applications for food and agriculture
  • Track 7-10Effects of climatic changes
  • Track 7-11Impacts of soil carbon sequestration
  • Track 7-12Food Hygiene
  • Track 7-13Impacts of soil carbon sequestration
  • Track 7-14Food safety Risk assessment and management
  • Track 7-15Microbiology Spoilage prevention and control
  • Track 7-16Antioxidants
  • Track 7-17Food Hazards
  • Track 8-1Global Food Security
  • Track 8-2Global Security Food Systems
  • Track 8-3Security Development
  • Track 8-4Extensive-scale food accumulating
  • Track 8-5Risks to Food Security
  • Track 8-6Machinery components of food processing industry
  • Track 8-7Operation, care and repair of farm machinery
  • Track 8-8Green farming
  • Track 8-9Traditional v/s advanced farming
  • Track 8-10Plants and animals for food
  • Track 8-11Food Preservation
  • Track 8-12Security and Community Development

The food which is uneaten or thrown is known as the global loss or the Food Waste. The Food waste is occurred in the process of Production, manufacturing and retailing. By the survey it states that one third or the one half the all the food is wasted. At the consumption stage a person wastes 220 lb (Approximately 100 kilograms) per year.

  • Track 9-1Food Processing
  • Track 9-2Reduction and Disposal
  • Track 9-3Composting
  • Track 9-4Anaerobic digestion
  • Track 9-5Management of Food Waste
  • Track 9-6Waste hierarchy

A process of covering or protecting the food from contaminating for much longer days is known as Food Packing. Food Grading includes those inspection, appraisal Furthermore foray about Different nourishments in regards to quality, freshness, lawful congruity. Food Grading provides a Market value to the products on the quality basis.

  • Track 10-1Aseptic Processing; Flexible Packing
  • Track 10-2Recycling & Rinsing
  • Track 10-3Food Contamination
  • Track 10-4Active packaging
  • Track 10-5Beer measurement
  • Track 10-6Sustenance grading
  • Track 10-7Additives and Preservatives

Dairy foods are which extracted from or containing milk of mammals, cows, buffaloes, goat, sheep, camels and humans. This also includes yogurt, cheese and butter. As the dairy products are rich in nutrition their commercial value is high and has a greater demand in the future. Most of the dairy products are used in the preparation of commercial foods such as sweets.

  • Track 11-1Dairy Technology
  • Track 11-2Dairy farming
  • Track 11-3Milk: A raw material or Food
  • Track 11-4Associated Diseases
  • Track 11-5Processing of Dairy products
  • Track 11-6Dairy industry as a carrier alternative

Mental disability or uncontrolled consumption of the food affecting the human physical health is studied under Food Disorders. This also includes binge eating disorder where person eat a large amount in short period of time. Any disorder or illness caused by the consumption of nutritional diet is considered as Nutritional Disorder. This may lead to cardiovascular disease, hypertension, cancer and diabetes mellitus.

  • Track 12-1Food allergy
  • Track 12-2Lifestyle related disorders
  • Track 12-3Malnutrition and associated disorders
  • Track 12-4Other inflammatory and autoimmune diseases
  • Track 12-5Vitamin and mineral deficiency disorders
  • Track 12-6Preventions
  • Track 12-7Late-phase response
  • Track 12-8Acute response
  • Track 12-9Food Intolerance
  • Track 12-10Iodine Deficiency Disorders

Chronic diseases are long-lasting diseases that are not contagious and preventable. Hunger and malnutrition are the most traumatic problems faced by the poorest countries, often leading to physical or mental disorder or even death. Malnutrition leads to the chronic conditions like obesity, cardiovascular disease, diabetes mellitus and cancer.

  • Track 13-1Prevention
  • Track 13-2Junk food diseases
  • Track 13-3Wait gain due to Chronicity
  • Track 13-4Chronic disease Management
  • Track 13-5Combating Heart disease
  • Track 13-6Diabetes of Unhealthy food
  • Track 13-7Food Borne Diseases

The foods that is formulated and intended for a diet management of a disease that has unique nutritional needs that cannot be met by a normal diet chart are considered as medical food. The food which has an ability to cure the disease or control the cause of a disease is known as medicinal food. Tulsi, turmeric, rosemary, ginger, manuka honey are considered to be the top medicinal food curing and controlling the chronic diseases from time.

  • Track 14-1Probiotic Food
  • Track 14-2Bioactive Neutraceuticals
  • Track 14-3Therapeutic Nutrition
  • Track 14-4Ortho Molecular Medicine
  • Track 14-5Organic Herbs
  • Track 14-6Macrobiotic Diet

Nutritional science is a combined study of food components, effects of food on humans, food metabolism, health performance and disease resistances of a human or an animal. The study of food choices can also be categorized under the Nutritional Sciences. Nutritional Sciences mainly focuses on the physiological and biological aspects of food and nutrition. It provides the information about diet charts for all the specified diseases.

 

  • Track 15-1Dietetics
  • Track 15-2Food Sciences
  • Track 15-3Nutritional labeling
  • Track 15-4Effects of food on Metabolism
  • Track 15-5Nutritional Physiology
  • Track 15-6Biological aspects of Food
  • Track 15-7Avitaminosis
  • Track 15-8Prevention over chronic disorders
  • Track 15-9Dietary Guidelines

Dietetics is a study of science of how food and nutrition affects human health. The food what we eat has a significant impact on our health, maintaining the balancing diet helps in controlling or preventing many health problems, including obesity, diabetes and certain risk factors for cancer and heart diseases.

  • Track 16-1Nutritional Requirements
  • Track 16-2Daily Caloric Needs
  • Track 16-3Augumentation of performance capacity with low glycogen stores
  • Track 16-4Dietary Fats
  • Track 16-5Diet in women
  • Track 16-6Dietary Ingredients
  • Track 16-7Dietary Management

Nutrition provided under the guidance of a medical profession in the health care sectors is known as clinical nutrition. The Clinical Nutrition charts the diet to the patient for the supervision of the diseases. It maintains a healthy balance in patients for a faster recovery providing all the necessary nutrients to the patient.

  • Track 17-1Nutritional assessment
  • Track 17-2Enteral or parenteral route - Strategy
  • Track 17-3Parenteral nutrition
  • Track 17-4Considerations during intensive care
  • Track 17-5kidney failure, liver failure
  • Track 17-6Complications - trouble shooting and Follow-up
  • Track 17-7The NuTRIflex┬« Syste
  • Track 17-8Farm environment
  • Track 17-9Public health and Consumer Protection

A balanced diet is a cornerstone of health; women should enjoy having various kinds of foods like whole grains, fruits, vegetables, healthy fats, low-fat dairy and lean protein, Residing these women should also have special nutrients such as Iron, Calcium, Folic Acid food, vitamin D, Fiber, Omega fatty acids during each stage of her life to maintain a good health. Calcium & Iron diet plays an important role during the pregnancy period of women.

  • Track 18-1Fetal alcohol spectrum disorder
  • Track 18-2Future direction for research
  • Track 18-3Nutrition after pregnancy
  • Track 18-4Nutrition during pregnancy
  • Track 18-5Pre-pregnancy nutrition
  • Track 18-6Nutrient deficiency of Calcium & Iron
  • Track 18-7Menstrual Nutrition
  • Track 18-8Pregnancy Nutrition
  • Track 18-9Nutrition from Breastfeeding
  • Track 18-10Smoking and pregnancy
  • Track 18-11Prenatal nutrition
  • Track 18-12Novel research in prenatal nutrition

Public Health Nutrition is a branch of Nutrition Sciences emphasizing the application of food and research to improve the health of populations. It primarily focuses to protect and improve the health of the public. The main aim is to make resources available to the public which are not offered by the health-care system. It also takes the opportunity in educating the pregnancy women about proper consumption of food for baby and mom. Public Health Nutrition is now recognized by the local, state and federal services. Campaigns including safe drinking water, healthy eating and food safety were organized by the Public Health Nutrition.

  • Track 19-1Effect of social and behavioural factors on nutrition
  • Track 19-2Healthy Life style promotion
  • Track 19-3Energy balance and weight management
  • Track 19-4Community Nutrition
  • Track 19-5Parallel food and nutrition science
  • Track 19-6Health policies and implementation
  • Track 19-7Nutritional awareness and counselling programs
  • Track 19-8Nutrition quality on consumer health
  • Track 19-9Nutrition transition and its health implications
  • Track 19-10Public health nutrition and food policy
  • Track 19-11Calcium and Vitamin D nutrition and bone disease of elderly
  • Track 19-12Agro-Nutritional Approach for Global Health
  • Track 19-13Micronutrient Interventions to promote Nutritional Health
  • Track 19-14Eco-friendly Soy Nutrition for World Health Development
  • Track 19-15Innovative diagnostic and therapeutic products

Nutrigenomics is a study of the effects of food and food constituents on gene messenger. Primarily it focuses on the identification and understanding molecular-level interactions between nutrients and other bioactive with genome. The scientific study of relationships between human genome, nutrition and health is called as Nutritional Genomics. Nutrigenomics is branched under the scientific study of Nutritional Genomics.

  • Track 20-1Nutritional Genomics
  • Track 20-2Nutritional Epigenetics
  • Track 20-3Genome Damage and Nutritional Deficiency
  • Track 20-4Nutrigenetic
  • Track 20-5Obesity
  • Track 20-6Anti-aging
  • Track 20-7Cancer
  • Track 20-8Telomere and Nutritional Status

The research study of nutrition and diet with regards to enhance one’s athletic performances. Maintenance of a good health is most important for all sports training regimens, being popular in strength sports (weight lifting and bodybuilding) and continuance sports (swimming, cycling, running, rowing). It can be achieved only by consuming the supplements which enhances the energy, recovers and stabilizes.

  • Track 21-1Healthcare Nutrition for Athletes
  • Track 21-2Factors influencing Nutritional Requirements
  • Track 21-3Energy Supplements
  • Track 21-4Activity Reduces Anxiety and Depression
  • Track 21-5Activity Improves Cognitive Health┬á
  • Track 21-6Mental and Cognitive Health
  • Track 21-7Activity and Personal Health Assessment
  • Track 21-8Physical Activity, Fitness, and Health
  • Track 21-9Weight Loss Aids
  • Track 21-10Recovery Nutrition

The drug prepared and processed with the aid of naturally occurring Nutrient for the medication of the disease is called as Nutraceuticals. The pharmaceutical is an industry where the drug is prepared, processed, and marketed under the certification of pharmacologist. The drug containing Nutrition do not have any side effects on the human body, until the patient is allergenic to some of the food.

  • Track 22-1Bioactive Nutraceuticals
  • Track 22-2Poultry and animal nutrition products
  • Track 22-3Liquid proteins for health tonics
  • Track 22-4Probiotic Supplementation
  • Track 22-5Marine bioactives and supplements
  • Track 22-6Herbal weight loss
  • Track 22-7Absorption Blockers
  • Track 22-8Thermogenic Ingredients
  • Track 22-9Capsaicins and Catechins
  • Track 22-10Protein base for cosmetic products
  • Track 22-11Slimming diets
  • Track 22-12Baby foods or cereal mixes
  • Track 22-13Diet & Cognition
  • Track 22-14Pharmaconutrition
  • Track 22-15Tissue regeneration and disease prevention
  • Track 22-16Regulation of stem cell function
  • Track 22-17Prevention of chronic inflammation
  • Track 22-18Skin penetration and oral absorption
  • Track 22-19Protein powders
  • Track 22-20Protein food supplements
  • Track 22-21Soluble Dietary Fibers

Nutritional therapy is utilized to enable cancer patients to get the supplements they have to keep up their body weight and quality, keep body tissue solid, and battle contamination. Dietary patterns that are useful for tumor patients can be altogether different from the typical adhering to a good diet rules.

Adhering to a good diet propensities and great nourishment can enable patients to manage the impacts of disease and its treatment. Some tumor medications work better when the patient is very much sustained and gets enough calories and protein in the eating routine. Patients who are very much fed may have a superior visualization (shot of recuperation) and personal satisfaction.

  • Track 23-1Fish Omega 3 Fatty Acids- EPA and DHA
  • Track 23-2Nutrition during treatment
  • Track 23-3Suggestions for handling treatment side effects
  • Track 23-4Nutrition and nonmelanoma skin cancers
  • Track 23-5Nutrition therapy for Cancer patient
  • Track 23-6Managing eating problems caused by surgery, radiation, and chemotherapy
  • Track 23-7Dietetics During Cancer treatment
  • Track 23-8Phenolic Acids and Phytochemicals
  • Track 23-9Dietary Fiber and Phytoestrogens
  • Track 23-10Vitamin C and E as Nutraceuticals
  • Track 23-11Resveratrol, Quercetin and Catechins
  • Track 23-12Lyocopene, Genistein and Curcumin
  • Track 23-13Cruciferous Vegetables and Cancer Prevention
  • Track 23-14Some supplements and helpful foods
  • Track 23-15Nutrition and chemotherapy and immunotherapy
  • Track 23-16Fruit and Vegetables, Soy Proteins
  • Track 23-17Whole grains, Nuts and Legumes
  • Track 23-18Phytochemicals and Polyphenols
  • Track 23-19Sterols, Stanols, Phenols & Flavones
  • Track 23-20Dietary Patterns for cancer health
  • Track 23-21Childhood Cancer
  • Track 23-22Nutrition in cancer care
  • Track 23-23Advances in Ovarian Cancer Research
  • Track 23-24Nutrition Care of the Cancer Patient
  • Track 23-25Nutrition Therapy and benefits
  • Track 23-26Nutrition and breast cancer
  • Track 23-27Drugs dealing with Cancer cure
  • Track 23-28Combinatorial therapy

Proteins are probably the most sufficient characteristic particles in living structures and are way more different in frame and capacity than other full scale atoms. A solitary cell can envelop several proteins, each with an absolutely particular capacity. Despite the fact that their structures, similar to their highlights, assortment impressively, all proteins are comprised of at least 1 chains of amino acids. Proteins are massive biomolecules, or macromolecules, which incorporate at least one long chain of amino corrosive buildups. Proteins play out an immense cluster of capacities inside living beings, together with catalyzing metabolic responses, DNA replication, reacting to boosts, and transporting atoms from one range to an additional.

  • Track 24-1Enzymes in poultry nutrition
  • Track 24-2Protein Regulation
  • Track 24-3Protein Mechanisms
  • Track 24-4Protein Function
  • Track 24-5Molecular & Cell Biology
  • Track 24-6Genetics & Evolution
  • Track 24-7Research in protein nutrition
  • Track 24-8Antioxidative stress
  • Track 24-9Protein nutrition
  • Track 24-10Iodine deficiency disorders
  • Track 24-11Whey protein
  • Track 24-12Protein mechanism in human
  • Track 24-13Protein Structure

There is adequate number of research in nourishment designing strategies that is being created, for example, Development in Osmotic Dehydration, Athermal Membrane Processes for the Concentration of Liquid Foods and Natural Colors, High Intensity Pulsed Light Technology, Non-warm Processing by Radio Frequency Electric Fields, Application of Ultrasound, Irradiation of Foods, GMO'S, 3D imprinting in sustenance, robots in

  • Track 25-1Nutritional Informatics
  • Track 25-2Risk and safety issues with GM food
  • Track 25-3Detection of GM food
  • Track 25-4Food Safety for nutritional and health growth
  • Track 25-5Viticulture
  • Track 25-6Nutritional Requirements
  • Track 25-7Nutritional risk
  • Track 25-8Nutritional Screening
  • Track 25-9Nutritional Science
  • Track 25-10Nutritional Security
  • Track 25-11Nutritional Supplements
  • Track 25-12Oenology
  • Track 25-13Organic Food
  • Track 25-14Orthomolecular medicine
  • Track 25-15Osteoarthritis
  • Track 25-16Osteoporosis
  • Track 25-17Parenteral Nutrition
  • Track 25-18Synthetic Nutrition
  • Track 25-19Government regulations for GM food