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25th World Congress on Food Science & Technology, will be organized around the theme “Investigation & Improvement in Food & Nutritional Science”

Food Science 2019 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 2019

Submit your abstract to any of the mentioned tracks.

Register now for the conference by choosing an appropriate package suitable to you.

Healthy nutrition is an important part of leading a healthy lifestyle. In Combined with physical activity, your diet can assist you to reach and maintain a healthy weight, reduce your risk of chronic diseases (like heart disease and cancer), and promote your overall health.

Patients undergoing cancer treatment may need a particular diet in order to maintain their stamina. For example, high-calorie foods may need to be consumed to maintain energy. Getting enough protein and calories in the diet can potentially help with long-term survival.

  • Track 1-1 Hypertension: Salt intake affects blood pressure.
  • Track 1-2Heart disease/high cholesterol: Fatty foods and partially hydrogenated oils can create plaque in arteries.
  • Track 1-3Osteoporosis: Low vitamin D Low and calcium and excess fat can result in fragile bones.
  • Track 1-4Certain cancers: A poor diet & obesity are associated with increased risk of breast, endometrial, esophageal, colon and kidney cancers.

Genetics play an interesting role in body composition, particularly when it comes to body fat. Human body is designed to store fat in particular places, depending on gender, age, and of course, your family genes. Genes, will determine women will carry this body fat around the hips and thighs as opposed to storing fat in the upper body. Men, tend to carry fat in the abdomen but can also carry fat in other places; the storage of fat, regardless of gender, can play a significant role in influencing well being risks.

Food chemistry deals with the study of chemical processes and interactions of all biological and non-biological components of food & nourishment. The biological component incorporates milk, meat, poultry, lettuce, beer etc. It is also similar to biochemistry for its main components such as protein, carbohydrates, lipids & also includes areas such as minerals, water, vitamins, enzymes, food additives, flavors, and colors.

  • Track 3-1Food physical chemistry
  • Track 3-2Food & Flavour Chemistry

Food packaging is packaging of food. A package is for protection, tampering resistance & distinctive physical, chemical & biological needs. It may include a nutrition facts label and other ingredient information about food or beverages being offered for sale.

  • Track 4-1Packaging Type
  • Track 4-2Functions of Food Packaging
  • Track 4-3 Packaging machines
  • Track 4-4Recycling of food packaging

Nutritional Immunology is a field of scientific study that endeavour to understand how diet and nutrition influence the human immune system and its responses. For decades, people have known that the better they eat, the healthier they are. The science of Nutritional Immunology considers individual foods on a molecular level, and how they affect human health on a cellular level.

Food processing is the transformation of agricultural products into nourished food, or one form of food into another forms. Food products change under certain food processing techniques and ways either to improve or to prevent them from happening.

An example of improving a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid.

An example of inhibiting a process would be stopping the browning on the surface of freshly cut apples using lemon juice or other acidulated water.

 

  • Track 6-1Seafood Processing
  • Track 6-2Meat Science and Processing Technology
  • Track 6-3Benefits and drawbacks of processing food

The food industry is a complex, worldwide group of diverse businesses that supplies most of the food consumed by the world's population. The food Industry incorporates

  • Track 7-1Agriculture: raising crops, livestock, and seafood
  • Track 7-2Food Manufacturing: agrichemicals, agricultural construction, farm machinery and supplies, seed
  • Track 7-3Wholesale and food distribution
  • Track 7-4Foodservice

Food technology is a sub discipline of food science that deals with the production, Preservation & processes that make foods.

Biotechnology is any technique which utilizes living organisms to make products, to improve plants or animals, or to develop microbes for specific uses. This definition covers the traditional procedures of animal husbandry, plant breeding and fermentation.

 

  • Track 8-1Food Biotechnology
  • Track 8-2Pharmaceutical Technology
  • Track 8-3Advancement in Food Technology
  • Track 8-4Dairy Technology

Food toxicology is the study of the nature, properties, effects and detection of poisonous or toxic substances in food. Radioactive particles, heavy metal elements, or the packing substances used in food processing are examples of such substances.

 

  • Track 9-1Food Safety and Hygiene
  • Track 9-2Food-borne Diseases
  • Track 9-3Food irradiation
  • Track 9-4Categories of Food toxicity

Although you might know that eating certain foods can increase your heart disease risk, it's often difficult to change your eating habits. Because you have years of unhealthy eating habits under your belt or you simply wanted to fine-tune your diet, here are eight heart-healthy diet tips. Once you know which foods to eat greater amount and which foods to limit, you'll be on your way toward a heart-healthy diet.

Food microbiology is a branch of Food Science to study of the pathogens that inhibit, contaminating food and microorganisms that may cause disease especially if food is inappropriately cooked or stored, those used to produce fermented beverages & foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as producing probiotics.

Fermentation is one of the techniques to preserve food and enhance its quality. Fermented food product is less affable to other harmful microorganisms, including spoilage-causing microorganisms & pathogens thus extending the food's shelf-life.

  • Track 11-1 Food safety
  • Track 11-2Food testing
  • Track 11-3 Food Fermentation

Food Adulteration refers to the process by which the quality or the nature of a given food is reduced through expansion of adulterants or removal of vital substance. Food adulterants belong to the foreign and usually inferior chemical substance present in food that cause harm or is unwanted in the food.

Adulteration is a term which implies that a food product fails to meet the legal standards. An example of adulteration is an addition of other substance to a food item in order to increase the quantity of the food item in raw form to prepared form, which may lead to the loss of actual quality of food item. ‚Äč

Dietetics is the branch of knowledge concerned about the diet and its effects on health. A dietitian alters their patient's nutrition based upon their health & medical condition and individual needs. Dietitians are directed healthcare professionals licensed to assess, diagnose, and treat nutritional problems.

 

  • Track 13-1Clinical dietitians
  • Track 13-2Community dietitians
  • Track 13-3Food Service dietitians
  • Track 13-4Neonatal dietitians
  • Track 13-5Pediatric dietitians
  • Track 13-6Gerontological dietitians
  • Track 13-7Research dietitians
  • Track 13-8Administrative dietitians
  • Track 13-9Consultant dietitians
  • Track 13-10Business dietitians

Infectious diseases account for more than 54% of total majority in developing countries, where immunizations are the most effective means of anticipation.

To create an edible vaccine, the information necessary to produce an antigenic protein must be introduced into the plant of interest by genetic engineering techniques. Once an individual consumes an edible vaccine, the outer wall of plant cells protects the antigens from degradation by gastric secretion, allowing the antigens to be delivered to the intestinal mucosal surface, where they are absorbed by different mechanisms in order to stimulate a strong and specific immune response.

 

  • Track 14-1Edible vaccines

The risk factors for fatal diseases, like type 2 diabetes and hypertension, are increasingly seen in younger ages, often a result of unhealthy eating habits and increased weight gain. Dietary habits built up in childhood regularly convey into adulthood, so teaching children how to eat healthy at a young age will help them stay healthy throughout their life.

 

 

  • Track 15-1Nutritional Deficiencies
  • Track 15-2Weight gain
  • Track 15-3High blood pressure

Nourished food is one of the simplest and most effective ways to prevent or manage the symptoms of diabetes. However, by making smart decisions, it is workable for those with diabetes to enjoy their favorite junk foods from time to time.

Junk foods contribute to diabetes in these ways:

 

  • Track 16-1Rapid effect on blood sugar levels
  • Track 16-2Triglyceride levels

Recycling of food and organic waste is a innovative idea that can produce both economic and environmental savings. This naturally productive, budget-friendly, environmental friendly disposal from Waste Management can benefit your company, your community and the environment.

Acceptable items for Organic & Food Waste Recycling can include:

 

  • Track 17-1Fruits and vegetables
  • Track 17-2Meat, poultry, seafood
  • Track 17-3Bakery items and ingredients
  • Track 17-4Plants, cut flowers, potting soil
  • Track 17-5 Coffee grounds, filters, tea bags
  • Track 17-6 Paper products (napkins, paper towels)
  • Track 17-7Ice cream, yogurt, cottage cheese
  • Track 17-8Eggs and paper egg cartons

Molecular gastronomy is a sub discipline of food science that looks to investigate & explore the physical and chemical transformations of ingredients that occur in cooking.

 

  • Track 18-1Techniques, tools, and ingredients for Molecular gastronomy

Approximately 300 additional calories are needed daily to maintain a healthy pregnancy. These calories should come from a proper diet of protein, fruits, vegetables, and whole grains, with sweets and fats kept to a minimum.

Eating a healthy diet during pregnancy is linked to good fatal brain development, a healthy birth weight, and it reduces the risk of many birth defects. Good nutrition is thought to help balance mood swings and it may improve work and delivery as well.

 

 

  • Track 19-1Key pregnancy nutrition (Folic acid, Calcium, Iron, Protein)
  • Track 19-2Foods to avoid or limit during pregnancy (Alcohol, Fish with high levels of mercury, unpasteurized food, raw meat, Caffeine)
  • Track 19-3Foods to eat (Fruits and vegetables, Lean protein, Whole grains, Dairy)

The truth about nourishment is always in motion. Previously coffee was a carcinogen, the next it’s a effective antioxidant. Carbs used to be the harmful, now (the right kinds of carbs) are the staple of a well-balanced diet.

Food has been a huge part of this technological takeover, with lots of inventions being created for both industry and home uses. A portion of these inventions are incredibly fun and cool to upgrade your own love of food at home. For home gardening, shopping, cooking these are some of the coolest inventions aiming to make your food experiences convenient, high-tech, and personal.

 

  • Track 20-1Veterinary Nutrition

The oncology dieticians provide expert nutrition counselling services to patients and their caregivers as an integral part of cancer care. Our aim is to improve overall nourishment, promote healthy eating habits and enhance overall well-being and quality of life.

Eating the right kinds of foods before, during, and after cancer treatment can enable patient feel better and stay stronger. A healthy diet incorporates eating and drinking enough of the foods and liquids that have important nutrients (vitamins, minerals, protein, carbohydrates, fat, and water) the body needs.

Paediatric nourishment is the maintenance of a particular well-balanced diet consisting of the essential nutrients and the sufficient caloric intake necessary to promote growth and sustain the physiological requirements at the various stages of a child's development.

 

 

  • Track 22-1Pediatrics
  • Track 22-2Paediatrician

Quality control is a branch of quality management focused on fulfilling quality requirements.

 

  • Track 23-1Approaches for quality control
  • Track 23-2Nutraceuticals & Nutrition Supplements

Sensory analysis is particularly a discipline which applies statistical analysis and experimental planning to the use of human senses for the goal of evaluating consumer products. The statistic requires panels of human assessors, on whom the products are tested, and recording the responses made by them. Sensory analysis can mainly be separated into three sub-sections:

 

  • Track 24-1Affective testing (dealing with facts such as preferences)
  • Track 24-2Perception (the psychological and biochemical aspects of sensation)
  • Track 24-3Analytical testing (belongs to objective facts about products)

A food label, is one of the most important and direct means of communicating information to the consumer. This is any tag, brand, mark, pictorial or other descriptive matter, written, printed, stencilled, marked, impressed,  attached, a container of food or food product. This information, which includes items such as ingredients, quality and nutritional value.

Food labels should also show an ingredients list with the most common allergens clearly emphasised so they stand out from the other ingredients.

The significance of nutrition labelling now is to provide the information you need to make healthy choices about the foods you eat. The purpose is to provide facts for nutrients that impact common health concerns, such as weight control, diabetes and high blood pressure, and to guide those following a special diet.