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Nutri Food 2021
Conferenceseries LLC Ltd feels colossal to announce its most awaited webinar “4th World Congress on Food and Nutrition”, scheduled on March 22, 2021, to address recent advancements and transformations in Food and nutrition researches and development. Bearing the short name “Nutri Food 2021", This webinar will cover up scientific keynote sessions, special sessions, poster presentation, advertising, and discussions.
Abstracts should contain 250 to 300 words and the submission procedure is online. The deadline for this submission is 30th January 2021. An abstract is a summary of your research, which must include the author's details, methodologies used in the research, observations & future aspects. Participants can choose their type of presentation while submitting the abstract, i.e. Oral/Poster presentation.
Early bird registration deadline:
The early bird dates for the upcoming “4th World Congress on Food and Nutrition” are going to be closed on/ before 24th December 2020. We request each and every participant for early registration to get an early confirmation. For group participation and packages, reach us at "[email protected]".
Nutri Food 2021 reunites the old and new faces in food research to scale-up many dedicated brains in research and the utilization of the works in businesses by driving Food Manufacturers, medical directors, Food Processors, Deans, Directors, Professors, Students, Research scholars, and other participants throughout the globe to share their thoughts and to feature their accomplishments, offering the chance to find out about the unpredictable researches, talk about interventional systems.
The early bird registration for "Nutri Food 2021" is now open for all the delegates, speakers, and groups with affordable packages including both registration and accommodation. Other than the packages, participants can only register for this conference with the suitable options mentioned on the registration page.
- Directors of Food and Nutrition Research
- Business Delegates
- Food Technologist
- Students (Postgraduates, Doctorates)
- Research Scholars
- Professionals of Food departments
- Professionals of Food Safety and Standard Authority
- Food Industrialists
- Food safety officers
- Quality control officers
- Food laureates
- Nourishment Scientists
- Public Health professionals
- Quality assurance officers
- Product Recall and Development Specialists
- Food Engineers
Track 1: COVID-19 and Food Safety
A potent and diverse food supply is an essential part of the health and nutrition response to COVID-19. Currently, there is no evidence that people can catch COVID-19 from food, including fruits and vegetables. Fresh vegetables and fruits are part of a healthy diet and their consumption should be encouraged. The risk of getting sick with COVID-19 from eating or handling food and food packages is considered very low. Taking everyday actions to prevent the spread of COVID-19 and following basic steps for food safety and eat nutritious foods to take care of your physical and mental health.
COVID-19 is the official name for the disease caused by the virus SARS COV-2, formerly known as ‘Novel Coronavirus’. It is a new bruise from the Coronavirus Family, having high infectivity but low mortality. This considerable disaster shaking not only the world's economy but also the world's politics too which impacts throttling to the global economy and in a week or a couple of months the highly contagious disease has pushed the world to the brink of recession. The COVID-19 pandemic diminish the global food industry as governments close down restaurants and bars to slow the spread of the virus.
Track 3: Food Science and Technology
Food Science and Technology is a stimulating multidisciplinary field with a comprehensive knowledge of the biological, physical and engineering sciences to develop new food products, to design innovative processing technologies, to improve food quality and nutritive value, to enhance the safety of foods and ensure the wholesomeness of our food supply. Food Science apply the principles in the basic sciences like food chemistry, biochemistry, genetics, microbiology, food engineering and nutrition to provide consumers with safe, wholesome and attractive food products that confer to their health and well being.
Track 4: Food Chemistry and Biochemistry
Food chemistry is a chemical processes and interactions of all biological and non-biological components of foods. This also encircles how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. Biochemistry is a branch of science that seeks the chemical processes related to living organisms. It is also a laboratory based science that brings together biology and chemistry. By adapting chemical knowledge and techniques, biochemists can understand and solve biological problems.
Track 5: Food Microbiology
Food microbiology is the scientific study between food and microorganisms and used for the production of food. This includes microorganisms that contaminate food, as well as those used in its production; Moreover, some microorganisms represent a major challenge for public health due to their ability to cause diseases. Food preservation focus at inactivating and controlling the growth of spoilage and pathogenic microorganisms, insuring shelf-stable and healthy foods.
Track 6: Food Processing and Engineering
Food Process Engineering is a multidisciplinary field which deals with the development and refinement of food products for human and animal consumption. It encompasses the practical application of science to develop efficient industrial production, packaging, storage, and marketing of wholesome and convenient foods. Food process engineers are from now on applying techniques like highly hydrostatic pressure, light pulses, pulsed electric fields, ultrasound and magnetic fields to satisfy this demand.
Track 7: Food Biotechnology
Food biotechnology is the use of technology to modify the genes of our food sources. Our food sources are animals, plants, and microorganisms. With food biotechnology, we create new species of animals and plants, for example, specifically animals and plants that we eat. These new species have desired nutritional, production, and marketing properties.
Track 8: Food Analysis and Quality Control
Food analysis and quality control have many aspects. Different food analysis methods are conferred, that is physicochemical, phytochemical, and packaging methods. Instrumental methods are also considered and different types of quality control methods are also discussed to mention the quality of the food products. Food analysis and quality control processes are necessary for all types of food industry.
Track 9: Food Storage and Preservation
Food storage includes keeping preserved or purchased food in a safe condition and a suitable facility for use. The storage of food is compassed in a suitable environment. This often means a dry, cool place. There are several places in which food can be stored. Food preservation can be described as the science which deals with the process of prevention of decay or spoilage of food thus, allowing it to be stored in a fit condition for future use. Many of the people enjoy growing and preserving their own food.
Track 10: Food Poisoning and Regulatory Toxicology
Food poisoning is a major root of gastroenteritis, resulting in a well-known set of unpleasant symptoms. It is also called food borne illness which is caused by eating contaminated food. Infectious organisms containing bacteria, viruses and parasites or their toxins are the most common causes of food poisoning. Toxicology is a major role in the development of regulations and other occupational health policies. Many government programs use the results of toxicology studies to lead regulation of chemicals and other toxic substances. It will be concerning the health hazards and risks involved with the use, production, and disposal of such agents as pesticides, drugs, cosmetics, foods, and household goods.
Track 11: Food Packaging
Food packaging is well defined as an enclosing food for protecting it from infringing or contamination from physical, chemical and biological sources, also active packaging will be the most common packaging system used for a preserving food product. There is a vast transformation of packaging the food products in technology usage and application from a StoneAge revolution. Use or reuse eliminates or delays entry to the waste stream in potential packaging.
Track 12: Food Safety, Quality, and Policy
Every individual employee has their own responsibility of taking proper food quality and safety instructions directly influence on ingredients, packaging, manufacturing, storage, and transport products. The ultimate goal is to fulfill the customers’ requirements and also strict food safety and quality standards issued by government regulatory authorities. Preventing contaminating food by separating raw and cooked foods and store food at a proper temperature, use safe and purified water and good raw materials.
Track 13: Food Hygiene & Public Health
Food hygiene and public health refers to contamination with microorganisms or microbes. Day by day people is seriously affected by a disease that is caused by consuming unhygienic and unsafe healthy food. Eating food that contains infectious or toxic substances results in foodborne diseases. The food we are eating daily should be free from contaminants like plague and chemicals.
Track 14: Junk Food and Diabetes
Every human body needs to insulin the levels of glucose or sugar to regulate blood pressure in the body’s cells. The body cannot process glucose which comes from carbohydrates without insulin. Junk foods are usually unhealthy foods, they increase fat, calories and sugar also decrease fiber, vitamins, and minerals in every person’s body.
Track 15: Nano Technology in Food Industry
Over the past few years, nanotechnology has been increasing day-by-day, which had taken into consideration to be attractive that has revolutionized the food factor. It is mainly defined as the creation, utilization, manipulation of materials, devices, or systems. The majority of bioactive compounds like protein, carbohydrates, lipids, and vitamins are sensitive to a high acidic environment and enzyme activity of the stomach and duodenum.
Track 16: Management of Food Waste
Food waste is a major part of the impact on agriculture, climate change, and other environmental issues. Food waste and its accumulation are becoming a major problem around the world due to the continuous increase in population in the world. Wastage of food mainly occurs high in developed countries and in another case 842 million people in poor countries experience chronic hunger.
Food security is fundamental access to issue food. Food affordability is a key element that integrates the price of food with the amount of replaceable income to spend on it. If the price rises faster than income, food insecurity may increase. In the same way, physical access varies from place to place. In a society allocation is a further issue that can take a range of forms due to different reasons.
Nutrition value is a part of food quality that will measure a ratio of well-balanced essential nutrients, protein, fat, carbohydrates. Effective utilization plays a major role in food safety as the consumption of unsafe water and food are significantly increasing malnutrition. In today’s world, social value adds freedom, justice, community, and responsibility.
Nutritional knowledge is an important step to developing strategist to improve the food choices of college students and promote healthy lifestyle behaviors. Therefore, the purpose of this study was to determine the current nutritional knowledge. Advances in food and nutrition ahead to rising consumer demands and the various issues that arise as a result of insufficient or inadequate food and nutrition intake. There are several studies being conducted in food engineering techniques that bind genetically modified food and food imprinting in 3D.
Past Conference Report
All accepted abstracts will be published in respective Conference Series LLC LTD International Journals.
Abstracts will be provided with Digital Object Identifier by