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Renowned Speakers

Michael Rychlik

Michael Rychlik

Technical University of Munich Germany

Deborah Wortelhock

Deborah Wortelhock

Cardiff Metropolitan University South wales UK

Simon Flanagan

Simon Flanagan

Reading Scientific Services Ltd (RSSL) UK

Peter Naughton-Penn

Peter Naughton-Penn

Microbiologics USA

Paul Isherwood

Paul Isherwood

SHS Group Drinks Division UK

Ekaterina Silanteva

Ekaterina Silanteva

Lomonosov Moscow State University Russia

Mohammed H. AlRizeiqi

Mohammed H. AlRizeiqi

University College Dublin Ireland

Victor Raj Mohan Chandrasekaran

Victor Raj Mohan Chandrasekaran

Gulf Medical University UAE

Nutri Food 2018

About Food and Nutrition conference

About Nutri Food 2018

Nutri Food 2018 welcomes all the delegates and participants from far and wide the world to attend World Congress on Food and Nutrition during December 10-12, 2018 in Dubai, UAE. The conference highlights the theme” Discovering the new advances on food and nutrition for the new generation” The conference organizes comprise effective keynote lectures, plenary presentations, poster sessions, young researcher sessions from the distinguished scientists, researchers and brilliant students across the globe creating a platform for information exchange and knowledge transfer. The lectures were designed on current and emerging areas of food and nutrition research which include Food, Nutrition and Health, Nutraceuticals and Nutrition, Food Technology, Nutrition and Dietetics, Nutrition and Dietetics, Animal and Plant Nutrition, Prebiotics and Probiotics Nutrition, Renal Nutrition and Metabolism, Food and Nutrition Disorders, Malnutrition and Malnourishment, Food Industry, Medicinal Food, Food Toxicology, Food safety and management, Advanced Food Analysis Techniques, Food And Nutrition Therapy, Indigeneity and Food, Obesity Diabetes Cardiovascular diseases, Gastrointestinal diseases.This world Conference on Food and Nutrition moreover enables the dynamic speculation of energetic understudy investigators as we are encouraging Poster Award Competition and Young research Forum at the gathering set.

Why To Attend?

Discovering the new advances on food and nutrition for the new generation which implies just not to investigate the on-going new development rather it could be extended to all conceivable ways which will be co-operative in more and more advanced research in this rising field. Food innovation can be utilized to propel such a significant number of features of the present reality. This conference also focuses on a wide variety of current research on Food and Nutrition that have both useful and harmful effects on the safety and quality of foods, and are thus a concern of public health about on Food and Nutrition that have both valuable and unsafe impacts on the security and nature of foods and nutrition, and are thus a concern of public health.

Target Audience

  • Food Technologists
  • Nutritionists
  • Clinical Nutritionists
  • Dieticians
  • Health Care Professionals
  • Nutrition Associations and Societies
  • Integrated Health Promoters
  • Fitness Professionals
  • Clinical Research Scientists
  • Food Science and Nutrition Science  Societies
  • Food Industrialists

 

Sessions/Tracks

Track 1: Food, Nutrition and Health

Food is one that nourishes the body, may also be defined as any substance eaten or drunk which meets the needs for energy, bodybuilding, regulation, and protection of the body. Eating right kind of food in right amounts ensures good nutrition and health. Nutrition is food that work in the body. It includes everything that happens from eating food to its usage in various functions of the body. Nutrients are components of foods needed for a body in adequate amounts for proper growth, reproduction and leading a normal life. The first function of food is to provide energy; the body needs the energy to sustain involuntary processes essential for continuing life. Another important function is bodybuilding. An infant at birth weighs 2.5-3.0 kg and grows to 50-60 kg during adulthood, which is possible only if right food in the right amount is given from birth to adulthood. Food controls the activities of the body including – heartbeat, maintaining body temperature, muscle contraction, water balance, blood clotting and removal of waste products from the body and helps in improving the immune system and improves resistance power of the body.

  • Chemistry of food, nutrition and human energy

  • Ethnic foods and community nutrition

  • Human nutritional and dietary needs

  • Processed and unprocessed foods: Health Implications

  • Food flavours, the taste of food and preferences

Track 2: Nutraceuticals and Nutrition       

Nutraceuticals are food or part of food playing an important role in keeping normal physiological function that maintains healthy human being. The food products which are used as nutraceuticals can be categorized as dietary fibre, prebiotics, probiotics, polyunsaturated fatty acids, antioxidants and other different types of herbal/ natural foods. These nutraceuticals fight against some of the key health problems such as obesity, cardiovascular diseases, cancer, osteoporosis, arthritis, diabetes, cholesterol etc. The demand for nutraceuticals has increased over the past few years and they are being used by people for various therapeutic outcomes.

  • Bioactive nutraceutical

  • Dietary fibre

  • Dietary Supplements

  • Functional Foods

  • Poultry and Animal Nutrition Products

  • Human Diet   

  • Clinical nutrition

Track 3: Food Technology

Food technology is the production processing for making food. Food technologists apply their knowledge about food science to operate, design and manage the facilities and equipment involved in the processing and storage of foods. Due to the insufficient uptake of certain vitamins and mineral, many diseases are now caused. Food technologists are now working on foods which will not get spoilt easily and will also provide essential nutrients to the body. Food technology research has reached an advanced the nutrition research field.

  • Food microbiology

  • Food engineering

  • Nanotechnology and food production

  • Biotechnology in food science

  • Food packaging

Track 4: Nutrition and Dietetics

 The food we eat has a significant impact on our health, change in diet can help avoid or control many health problems like obesity, diabetes and certain risk factors for cancer and heart disease. Dietetics is the science deals with how food and nutrition disturbs human health. Dietetics has a strong prominence on public health.  Dietician nutritionists apply nutrition and food science to help people progress their health and provide care and consultation to patients. A balanced diet is a cornerstone of health. All the age of people should enjoy a variety of healthy foods from all of the foods groups, including whole grains, fruits, vegetables, healthy fats, low-fat or fat-free dairy and lean protein. But women also have special nutrient needs (women’s diet and nutrition) and, during each stage of a woman's life, these needs change.

  • Nutritional requirements

  • Diet in women

  • Pediatrics diet

  • Dietary fats

  • Dietary managements

Track 5: Nutrigenomics and Nutrigenetics

The Nutritional genomics emphases on the interface between bioactive food components and the genome, which consist of Nutrigenetics and Nutrigenomics. Nutrigenomics and Nutrigenetics are focused on the association among human genes and nutrition that means how genetic variation affects due to nutrients. Nutrigenetics examines how a body counters to nutrients based on genetics and Nutrigenomics studies how nutrients affect body’s expression of genes. Information that is related to nutrigenetics and nutrigenomics help to inhibit, treats, or even cure certain diseases.

  • Foodomics

  • Obesity

  • Antiaging

  • Cancer

  • Nutrigenetic analysis method

  • Environmental factors

Track 6: Animal and Plant Nutrition

Food is the essential thing for both plant and animals to survive .plants are Autotrophic, they prepare their own food providing some of it to other organisms. Whereas Animals are Heterotrophic, they cannot build their food inside themselves and intake from other plants or animals. One prepares its own food and one depends on other for food. Plants require light, water and about 20 elements known as essential elements to meet all their biochemical needs. Some plants cannot produce their own food and must obtain their nutrition from outside sources these are parasitic or saprophytic. Some plants are mutualistic symbionts, epiphytes, or insectivorous. Most animals take their nutrients by the ingesting of other organisms. The molecules necessary function for animals are amino acids, lipid molecules, nucleotides, and simple sugars and the food consumed consists of protein, fat, and complex carbohydrates. Animals convert these macromolecules into the simple micro molecules essential for keeping cellular functions. The conversion of the food consumed to the nutrients involves digestion and absorption. During digestion, food particles are broken down into smaller components, and later, they are absorbed by the body.

  • Consumer trends and nutritional behaviours

  • Animal and plant nutrient sources

  • Modes of nutrition

  • Vegetarian, vegan and other dietary systems

  • Minerals required by plants

Track 7: Prebiotics and Probiotics Nutrition

Prebiotics are the elements that come mostly from fibres, and indigestible food components that promote the growth of helpful bacteria in our gut and that human can’t digest. They help in improving gastrointestinal health as well as potentially increase calcium absorption. The fruits like bananas, onions, garlic and whole grains naturally contain prebiotics. Prebiotics comprise fructooligosaccharides and galactooligosaccharides. Probiotics are live microorganisms which when consumed may give a health benefit to the host. Certain species of Lactic Acid Bacteria (LAB) and Bifidobacterium spp. are usually used in the manufacture of probiotic products. Probiotics promote the inherited disorder, reduce lactose intolerance, decrease diarrhoea incidence, management infections, act as antibiotics, suppress tumours, and shield against carcinoma. Foods such as yogurt, kimchi, and naturally contain probiotics. A few probiotics naturally found in foods are Bacillus coagulants and Saccharomyces boulardii. Probiotics slow the growth of harmful bacteria and facilitate in maintaining the function and strength the barrier provided by intestinal walls.

  • Foods rich in prebiotic fibre             

  • Foods rich in probiotic fibre                         

  • Difference between prebiotics and probiotics                                 

  • Health benefits using prebiotics

Track 8: Renal Nutrition and Metabolism

Renal nutrition is concerned with making certain that excretory organ patients eat the proper foods to make dialysis efficient and improve health. A diet prescribed in chronic renal failure and designed to regulate the intake of protein, potassium, sodium, phosphorus, and fluids, depending on individual conditions. Carbohydrates and fats are the principal sources of energy. Protein is less in number; the amount is determined by the patient’s condition. Milk, eggs, meat, cereals, vegetables, fruits, bread, rice and pasta are the primary sources of calories. The key points of renal nutrition are eating more high protein foods, and less high salt, high potassium, high phosphorus foods. The low potassium level of the diet also makes it useful in hyperkalemia. The diet could also be nutritionally inadequate and should be supplement with vitamins and electrolytes.

  • Renal supplements

  • Nutrition for renal patients

  • Abnormalities in renal metabolism

  • Pre-dialysis renal diet

Track 9: Food and Nutrition Disorders

 Nutritional Disorder is caused by due to intake of insufficient food or of bound nutrients, an inability of the body to absorb and use nutrients, or by overconsumption of certain foods. In other words, Nutritional Disorder is that the nutritionary imbalance that is because of either overnutrition or undernutrition. It may cause by the presence of toxin within the diet. They may include deficiencies or excesses in the diet, obesity and eating disorders, and chronic diseases such as cardiovascular disease, hypertension, cancer, and diabetes mellitus. Nutrition deficiency diseases include developmental abnormalities that can be prohibited by diet. Hereditary metabolic disorders that respond to dietary treatment, the interaction of foods and nutrients with drugs, food allergies, and intolerances in the food supply. When vitamin levels so much exceed the body’s needs and the body stores these excesses they can cause vitamin toxicity.

  • Vitamins and mineral deficiency

  • Food borne allergy and intolerance

  • Iodine deficiency disorder

  • Food allergy and intolerance

  • Toxin in food

  • Life style related disorder

  • Food intolerance disorder

Track 10: Malnutrition and Malnourishment

By taking excesses or imbalances intake of energy and nutrients deficiency disease that is malnutrition occurs. The terms malnutrition consists of 2 main teams of conditions undernourished and overnutrition. When the body doesn’t get enough nutrients this type of malnutrition is called undernutrition and while the body gets too many nutrients this condition is called overnutrition. Due to the nutrient loss, excessive dieting and less intake of nutrient diarrhoea, excessive sweating, kidney failure, food allergies, severe injury, serious illness, and a lengthy hospitalization can be caused. Nutritional deficiencies have generally been the leading causes of death and disability.  Poverty and lack of food are the primary reasons for the occurrence of malnutrition.

  • Protein-energy malnutrition

  • Major micronutrients deficiency

  • Malnutrition in women and teenagers

  • Malnutrition in pediatrics patients

  • Malnutrition therapy

Track 11: Food Industry

The term food industries cover a series of industrial activities that includes the processing, conversion, preparation, preservation, packaging of foodstuffs and that supplies most of the food consumed by the world population. The raw materials used are generally of vegetable or animal origin and produced by agriculture, farming, breeding, and fishing. Some food processing techniques, such as freezing, preserve the nutritional content and other methods, such as cooking, can also improve nutritional content. Further, preserved food is available for much longer time periods than non-preserved foods. The main advantage to processing foods is the ability for producers to ensure food safety and remove or prevent dangerous toxins. For example, Milk pasteurization, removes harmful bacteria from raw milk, making it suitable for human consumption. Food processing methods that remove water, such as drying and smoking, reduce the possibility of bacterial growth because the bacteria rely on the water to grow and multiply.

  • Manufacturing

  • Agriculture and agronomy

  • Food industry technology

  • Preserving techniques

  • Food processing

Track 12: Medicinal Food

Food acts as medicine which helps the body to prevent some diseases. The food that we consume in diet play a vital role in controlling inflammation levels helps the digestive organs to process and eliminating waste, balancing blood sugar, controlling blood pressure and cholesterol level (cardiovascular health) and many more. Medicinal food includes anti-inflammatory foods and anti-inflammatory components of certain foods and herbs are linked with lowered inflammation. The Healing diet begins with a high menu in vegetables, fruits, sprouted seeds rich in omega-3, fruits, wild meats and these anti-inflammatory foods can prevent the way inflammation affects our bodies and our lives. The healing foods diet will introduce you into a total health transformation and this diet is designed to help overcomes from diseases like Diabetes, Heart Disease, Digestive disorders, Fatigue, Depression, Hormone imbalance, and Cancer prevention. The major groups of anti-inflammatory foods are green leafy vegetables, walnuts, coconut oil beets, broccoli, fruits like pineapple, blueberries, salmon etc.

  • Bioactive nutraceuticals

  • Organic herbs

  • Role of medicinal food in nutrition

  • Anti-inflammatory foods

  • Healing food diet

Track 13: Food Toxicology

The food contains characteristic chemicals, including starches, sugars, proteins, and vitamins.        However, a few foods contain harmful characteristic poisons. Once in a while, a poison is available as a normally happening pesticide to avoid bug attack or to shield the plant from waste when harmed by climate, dealing with, UV light or organisms. Food Toxicants covers distinctive perspectives from the field of toxicology including applications to identify sustenance allergens, hereditarily adjusted living beings.

  • Safe and healthy food

  • Genetically modified food

  • Food allergy

  • Food toxicants and there control methods

  • Food additives and food contaminants

Track 14: Food safety and Management

Food hygiene means to ensure the safety of food from production to consumption. Food can become contaminated at any point during harvesting, processing, storage, distribution, transportation, and preparation. Food safety includes handling, storing and preparing food to inhibit infection and to make sure that food keeps enough nutrients to have a healthy diet. So unhygienic food can also cause poor nutrition. The Food Safety Management System (FSMS) provides a preventative methodology to detect, prevent and decrease food-borne hazards. This is to decrease the risk of food poisoning and to make food safe for consumption.

  • Microbiology spoilage prevention and control

  • Food hygiene

  • Product safety assessment of food

  • Food allergies

  • Importance of food safety education

  • Food safety regulations and guidelines

Track 15: Advanced Food Analysis Techniques

Strategies in food analysis applied to food products manage the standards and the obtained tools of nourishment examination, emphasizing fruit and vegetable products. Nourishment examination is the way toward deciding the healthful substance of food and nourishment items. The procedure can be performed through an assortment of techniques. Food examination is the train managing the application, study and advancement of logical methodology for describing the properties of nourishments and their constituents. These scientific methodologies of analytical techniques in food safety are utilized to give data about a wide range of attributes of food, including their arrangement, structure, physicochemical properties.

  • Food and drug analysis

  • Chemical analysis of food

  • Laboratory analysis

  • Dietary management

Track 16: Food and Nutrition Therapy

 Food and Nutrition Therapy is a total dietetics practice which gives wide, evidence-based sustenance treatment for everybody, new-born children, kids, and grown-ups. Nutritious Therapy expands one's wellbeing potential however exclusively planned nourishing and method of life changes. It empowers the advantages of healthy, good, natural nutrition for perfect prosperity, and also the remedial impacts of specific nourishments for particular wellbeing conditions. Nourishing Therapy distinguishes the nutrition that makes look and feel best. The essential objective of nutrition therapy for diabetes is to accomplish great glucose control.

  • Medical nutrition therapy

  • Life changing tools

  • Food for different medical condition

  • Importance of nutritional therapies

Track 17: Indigeneity and Food

"Indigenous food" can in a split second resound with commodification rehearses, post-expansionism, food uncertainty, gender-role associations, and so forth. Then again, we may watch the development of counter-developments, for example, elective nourishment systems, food legacy safeguarding, nourishment power, gender activism, nourishment and atmosphere activity, among others. These counter-developments hold diverse stakes and bear different plans yet they all have a similar target: Regaining control. As fascinating as it can be to draw a moral line between the former historical constructs and social practices and the subsequent counter movements, social reality should not be surrounded in such mechanism.

  • Indigenous as the new healthy

  • Indigenous food & host society

  • Indigenous methods of food preparation

  • Tourism & indigenous food

  • Indigeneity & food education

  • Food indigeneity & sustainable farming

  • WHO policies on world nutrition

Track 18: Obesity, Diabetes, Cardiovascular Diseases, Gastrointestinal Diseases

The gastrointestinal tract plays a key role in obesity through its contributions to satiation and satiety, production of gut hormones that influence appetite, absorption of nutrients that ultimately determine the positive energy balance that results in obesity, changes in bile acids and the micro biome, and the metabolic products of microbial digestion of nutrients (short-chain fatty acids) that modify some of the metabolic factors that are associated with obesity. Obesity usually is associated with morbidity related to diabetes mellitus and cardiovascular diseases. However, there are many gastrointestinal and hepatic diseases for which obesity is the direct cause (e.g., non-alcoholic fatty liver disease) or is a significant risk factor. When obesity is a risk factor, it may interact with other mechanisms and result in earlier complicated diseases. There are increased odds ratios or relative risks of several gastrointestinal complications of obesity: gastroesophageal reflux disease, erosive gastritis, gastric cancer, diarrhoea, colonic diverticular disease, hepatocellular carcinoma, acute pancreatitis, and pancreatic cancer. Gastroenterologists are uniquely poised to participate in the multidisciplinary management of obesity as physicians caring for people with obesity-related diseases, in addition to their expertise in nutrition and endoscopic interventions.

  • Coronary heart disease

  • Stroke

  • Atherosclerosis

  • Damage to the circulatory system

  • High blood pressure

Market Analysis Report

World Conference on Food and Nutrition to be held during December 10-12, 2018 at Dubai, UAE. Conference will explore the advances in food nutrition and health, food technology, Nutrigenomics and Nutrigenetics, food safety management etc.

Importance and Scope

The significance of food and nourishment in human improvement is generally perceived in both high pay and middle to low-salary nations. Lack of healthy sustenance in the entirety of its structures adds up to a significant weight on national wellbeing frameworks as well as the whole social, social and monetary texture of countries, and is the best hindrance to the satisfaction of human potential. Putting resources into nourishment, accordingly, bodes well since it diminishes medicinal services costs, enhances efficiency and financial development and advances training, scholarly limit and social improvement for present and who and what is to come. Besides, great sustenance is a human right. Nourishment security envelops numerous rights, particularly the privilege to sufficient sustenance and to the most noteworthy achievable standard of wellbeing. It incorporates youngsters' rights to nourishment, wellbeing, and care and also survival and advancement. Other than that, it includes ladies' entitlement to fitting administrations regarding pregnancy, and the post-natal period alongside satisfactory sustenance amid pregnancy and lactation. Sustenance is perpetually vital in the light of the on-going monetary and nourishment value emergencies.Indigenous populaces in remote areas consistently find it is difficult to get to nutritious sustenance. As Indigenous people group lost access to their customary land, processed, western-style nourishments supplanted conventional nutritious eating methodologies. Frequently, the main sustenance accessible today in remote Indigenous people group is modest, prepared and exceptionally undesirable. The normal of wellbeing in urban and provincial Indigenous social orders can't recuperate without activity focusing on nourishment, numerous Indigenous people group attempting to pay for costly new sustenance. In Australia, the challenge to ensure sufficient wholesome intake for the whole populace represents a noteworthy issue. Expansive quantities of Australians encounter corpulence because of poor direction for living while others, for example, those in remote Indigenous people group, are sustenance unreliable in light of the fact that they don't approach reasonable solid nourishment.

Why Dubai?

Dubai is a city in the United Arab Emirates, situated inside the emirate. The emirate of Dubai is situated on the southeast shoreline of the Persian Gulf and is one of the seven emirates that make up the nation. It has the most populace in the UAE (2,106,177) and the second-biggest land an area by territory (4,114 km2) after Abu Dhabi. It is one of only a handful couple of urban communities on the planet that has withstood such a quick transformation from an obliging start as a pearl-jumping focus - to one of the quickest developing urban areas on earth. Dubai nowadays is a business endeavour, exchange and supply center. It is conjointly thought of dynamic core of the Arabian Gulf area. With year-round sunshine, intriguing deserts, gorgeous beaches, deluxe hotels and shopping malls, fascinating heritage attractions and a thriving business community, Dubai receives millions of leisure and business visitors each year from around the world is one of the few cities in the world that has withstood such a rapid conversion- from a courteous beginning as a pearl-diving centre - to one of the fastest growing cities on earth and has attained itself the name of being the ‘gateway between the east and therefore the west'.

Market Research Globally

US is the biggest market for sports nutrition on the planet and the class encountered another positive year, with current retail esteem development of 11% of every 2016 to achieve US$6.7 billion. In 2016, development was driven by the fast extension of its statistic base. While sports nutrition items beforehand focused on center competitors and bodybuilders, more prominent quantities of easy-going clients have started utilizing the items as they are more mindful of protein's medical advantages and of the significance of dynamic ways of life. Notwithstanding more youthful easy-going clients, more moderately aged and elderly buyers are occupied with sports exercises including simple exercise like strolling. Senior purchasers will keep on showing more prominent enthusiasm for taking games nourishment items to pick up the protein that keeps up bulk and manage ideal levels of protein admission. Games sustenance makers are gaining the extending market by propelling new items with less mind-boggling plans, more advantageous configurations and more extensive conveyance in more much of the time went to basic supply channels. The new items and expanded accessibility through more well-known channels have upheld the development of games sustenance industry in the US.

 

The worldwide nourishment and refreshment industry is developing at 3.5% a year and is relied upon to be worth more than US$7 trillion by 2014. Key patterns for new item improvement are in wellbeing, comfort, neutrality and maintainability. New sustenances in view of leafy foods satisfy a large number of the requests of the top notch shopper. The characteristic "wellbeing radiance" of common deliver make fixings got from foods grown from the ground very looked for after in the worldwide commercial center. The market for practical nourishments – sustenances that offer advantages past fundamental sustenance – is one of the quickest developing fragments of the worldwide nourishment industry. Nourishments and refreshments that offer approved wellbeing claims represent around US$25 billion of worldwide deals, he more extensive utilitarian sustenance advertise, including rehydration and games beverages and food with milder wellbeing claims, is assessed to be worth around US$200 billion.

The food that eaten can directly affect the capacity to appreciate life to its fullest. Maybe the most evident beneficial outcome of sustenance is the pleasurable inclination you from eating a decent tasting dinner. It may be a plate of barbecued chicken, old-fashioned corn, crisp vine-aged tomatoes, and a heated potato, or a steaming dish of spaghetti finished with a lively tomato sauce. The eating regimen can have long-haul impacts on wellbeing too. Eating routine assumes a noteworthy part in advancing and keeping up great wellbeing, keeping some incessant infections and treating others, and speeding recuperation from wounds. In prior circumstances, maladies, for example, goiter and pellagra were moderately normal—both are caused by nutritious lacks and cured by diets containing adequate measures of a specific supplement. On account of goiter, iodine is the missing supplement; with pellagra it is for the most part niacin, a B vitamin. These infections are uncommon today in the United States in light of the fact that most Americans get enough of these fundamental supplements in their diets. Great sustenance amid youth and puberty is basic for development and improvement, well-being and prosperity, and the counteractive action of some ceaseless illnesses. However numerous American kids' eating regimens miss the mark regarding prescribed dietary guidelines. Moreover, terrible eating routine and physical inertia, bringing about a vitality irregularity, are the most vital variables adding to the expansion in corpulence in youth.

Prebiotics and Probiotics: Ingredients, Applications and Global Markets

Probiotics advertise measure was a significant billion as far as fixing deals in 2017. Capacity sustenance utilization is viewed as a noteworthy industry incline profiting worldwide probiotics advertise development. This pattern is getting prominent as buyers are progressively getting to be mindful of the connection between nourishment, eating routine, and wellbeing. Worldwide probiotics market may accomplish picks up at some % and will increment in development by 2023

Nutraceuticals: Global Markets

The worldwide nutraceuticals advertise investigation was regarded at USD 275.35 billion in 2017. Expanding danger of illnesses, for example, hypertension, weight, diabetes, and cholesterol are relied upon to build item request over the evaluated period. The mind-boggling expense related with medicinal services medications has brought about developing buyer enthusiasm for nutraceuticals in the course of recent years. Nutraceuticals give wellbeing and therapeutic advantages and improve the fundamental nutritive estimation of sustenance and furthermore give basic supplements as dietary supplements and utilitarian nourishments and refreshments. Worldwide patterns are inclining toward customized nourishment, wherein nutraceuticals are relied upon to assume a noteworthy part.

Middle East-

The Middle East and Africa have particularly high development in female work interest. The child populace is currently near 200 million. These two actualities hold the way to clarifying solid market development. Saudi Arabia is by a wide margin the biggest market in the area and has seen twofold digit development for as long as three years. As moms have increased expanding consciousness of their children's' dietary needs, the interest for sustenance items that are characteristic, strengthened and offer medical advantages has been rising.

Major Socities and Associations Related to Food and Nutrition

 

USA

Food and Beverage Association of America

Food Products Association

International Association of Operative Millers

Juice Products Association

Food Products Association

International Association of Operative Millers

American Beverage Association

American Frozen Food Institute

National Frozen & Refrigerated Foods Association

International Dairy-Deli-Bakery Association

International Foodservice Distributors Association

American Meat Institute

American Mushroom Institute

Juice Products Association

Federal Institute for Risk Assessment (BfR)

Minister of Agriculture and Food

Bread Bakers Guild of America

Brewers Association

American Mushroom Institute

American meat institute

American Wholesale Marketers Association

Farmers’ Rice Cooperative

Almond Board of California

Europe

Association of European Manufacturers and Formulators of Enzyme Products

European Food and Drink Industry

European Food Safety Authority

Federal Institute for Risk Assessment

European Cocoa Association

Federation of European Specialty Ingredients

Norwegian Food Safety Authority

European Food Safety Authority

European Flavour Association

European Food Information Council

Federation of European Food Additives and Food Enzymes Industries

Federal Ministry of Food, Agriculture and Consumer Protection

Pesticides Safety Directorate

Food Standards Agency

European Flavour and Fragrance Association

Norwegian Ministry of Agriculture and Food

European Crop Protection Association

Natural Food Colours Association

Asia Pacific

Seafood Exporters Association of India

Singapore Food Manufacturers' Association

Food & Consumer Products of Canada

Canadian Food Exporters Association

Canadian Health Food Association

Canadian Food Exporters Association

Food Processors of Canada

Food Manufacturer - Food and Drug Administration Philippines

Association of Food Scientists & Tech

Food Corporation of India

Korean Food for the Hungry International Malaysia

Singapore Association of Food Equipment Manufacturers & Suppliers (SAFEMS)

Russian-Association-of-Tea-and-Coffee-Producers-Rustea coffee

Food and Drug Administration (Philippines)

Ministry of Food and Drug Safety

Food Safety and Quality Division

The Asia and Pacific Seed Association

Related Conferences

  1. 11th World Congress on Food Chemistry & Food Microbiology, August 30-31, 2018 Dubai, UAE
  2. International Conference on Food Safety and Health August 30-31, 2018 Dubai, UAE
  3. 2nd International Conference on Nutrition, Food Science and Technology April 08-09, 2019 Abu Dhabi, UAE
  4. 21st International Conference on Food & Nutrition, July 25-26, 2018 Vancouver, Canada
  5. 8th International Conference on Food Safety and Regulatory Measures June 11-12, 2018 Barcelona, Spain
  6. 22nd World Congress on Food Sciences & Nutrition September 19-20, 2018 Hong Kong
  7. 3rd International Conference on Food & Beverage Packaging July 16-18, 2018 Rome, Italy
  8. European Food Chemistry Congress July 26-27, 2018 Amsterdam, Netherlands
  9. International Congress on Food Processing, Safety & Packaging, September 20-21, 2018 Prague, Czech Republic
  10. 19th Nutrition and Food Summit September 26-27, 2018 San Antonio, Texas, USA
  11. 21st International Conference on Food Technology & Processing, October 04-06, 2018 London, UK
  12. 22nd International Conference on Food Science & Nutrition October 11-13, 2018 Moscow, Russia
  13. World Food Science and Technology Congress October 15-16, 2018 Greece, Athens
  14. 21st Global Summit on Food Processing, Safety & Technology September 28-29, 2018 Chicago, Illinois, USA
  15. Innovations in Food Science and Human Nutrition Conference Sep 13 - 15, 2018, Rome, Italy (Hotel Rome Pisana)
  16. 3rd International Conference on Food Science & Technology Frankfurt, Germany October 25-27, 2018
  17. 2nd International Conference on Food Science, Nutrition & Probiotics August 06-08, 2018, Berlin, Germany
  18. International Conference on Nutritional Science and Food Technology Rome, July02-03, 2018
  19. International Congress on Food Technology October 10-12 2018, Cappadocia, Turkey
  20. 3rd International Conference on Food Science and Nutrition Engineering July 23-25, 2018, Chengdu, China
  21. 20th International Conference on Food Science and Nutrition London, United Kingdom June 28 - 29, 2018
  22. 3rd International conference on Agricultural and Food Sciences November26 – 28, 2018 Bangkok, Thailand
  23. 3rd World Summit & Expo on Food Technology and Probiotics October 25-26, 2018 at Prague, Czech Republic
  24. 2nd International Conference on Food Science and Bioprocess Technology October 1-3, 2018 Frankfurt, Germany
  25. International Food Science and Agrotechnology Conference August 7-9, 2018 at Universiti Malaysia Terengganu (UMT)
  26. Euro-Global Conference on Food Science, Agronomy and Technology 20–22 September 2018 Rome, Italy

Past Conference Report

10th World Congress on Nutrition & Food Sciences

Nutrition 2017 Report

The 10th World Congress on Nutrition & Food Sciences took place at Osaka, Japan, from May 29-31, 2017. It was organized by Conference Series and generous response was received from the Editorial Board Members of OMICS International Journals as well as from eminent scientists, 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 and productive events in 2017 from Conference Series. The three-day program witnessed thought-provoking keynote and plenary presentations from experts in the field of Nutrition & Food Science Experts, highlighting the theme, “Forum for innovations in Nutrition, Food Sciences, and Public Health”.

The meeting was carried out through various sessions, in which the discussions were held on the following major scientific tracks:

  • Food Processing & Food Technology
  • Nutrition in Developing Countries
  • Nutritional Value & Food Quality
  • Plant Nutrition & Livestock Nutrition
  • Food Disorders & Nutritional Disorders
  • Geriatric Nutrition Public Health Meetings
  • Food Toxicology & Nutritional Toxicology
  • Nutritional Neuroscience & Eating Disorders Public Health Meetings
  • Renal Nutrition & Metabolism
  • Nutritional Biochemistry
  • Dietary Supplements & Functional Foods
  • Nutrition Metabolism
  • Food Science and Chemistry
  • Public Health and Research
  • Sports Nutrition and Kinesiology
  • Clinical Nutrition
  • Obesity, Diabetes & Endocrinology
  • Cancer Nutrition
  • Diet & Appetite
  • Vitaminology & Lipidology
  • Pediatric Nutrition & Maternal Nutrition
  • Cardiovascular Nutrition
  • Nutrition Education
  • Human Nutrition & Dietetics
  • Health Nutrition & Aging Nutrition
  • Probiotics & Prebiotics
  • Nutraceuticals & Medicinal Foods
  • Nutritional Therapy & Nutritional Treatments
  • Food Communications & Nutrition Communications
  • Nutritional Epidemiology & Malnutrition
  • Holistic Nutrition & Integrative Nutrition
  • Food Immunology & Nutritional Immunology
  • Food Metabolomics & Nutritional Metabolomics

The highlights of the meeting were the eponymic  keynote lectures from

Yuanlong Pan, Nestle Purina Research, USA

Alison B Shepherd, Vocare Group, UK

Nutrition 2017 played an important role in promoting multidisciplinary interactions between science and medicine to enhance research in Nutrition & Food Science. The program covered current and emerging research innovations in the field of Nutrition and Food Science.

We would specially thank the Moderators of the Nutrition 2017  Yuanlong Pan, Nestle Purina Research, USA and Alison B Shepherd, Vocare Group, UK for their contribution for the conference.

We are obliged to the various delegates from companies and institutes who actively took part in the discussions. We sincerely thank the Organizing Committee Members and Editorial board of Nutrition 2017  for their gracious presence and continuous support throughout the proceedings of this event. With the valuable feedback and generous response received from the participants of the event, Conference series llc LTD would like to announce the commencement of  “World Congress on Food and Nutrition “December 10-12, 2018 Dubai, UAE.

New Updates- Nutri Food 2018

An orange a day keeps macular degeneration away (the eye doctor away)

People who frequently consume oranges are less likely to progress macular degeneration than people who do not eat oranges. Individuals who consume at least one orange each day have more than a 60% less chance of expanding late macular degeneration 15 years afterward. Macular degeneration is the chief reason of legal blindness, responsible for 50 percent of all cases of blindness. Mostly, adopting a healthy lifestyle and regular eye testing has been shown to reduce the risk of losing sight from this disease, but this is the first time a particular ingredient has been identified.

Flavonoids are dominant antioxidants found in majority fruits and vegetables, and they have significant anti-inflammatory benefits for the immune system. Common foods that contain flavonoids such as tea, apples, red wine and oranges. Flavonoids in oranges seem to help prevent against the eye disease.

Intake more oranges and grapefruit can ease hazard of stroke, heart illness, cancers, macular degeneration and cognitive disability. The enchanted properties of these sweetly sectioned fruits are thanks to their flavonoid substance; flavonoids are bioactive compounds, and they can be found in fruits, vegetables, nuts, dried beans and lentils, cocoa, tea and red wine. The flavonoids in oranges and grapefruit – called flavanones – have moreover been connected to more advantageous brain cells, strengthen blood vessels and diminished inflammation. And in addition to flavanones, citrus natural product to contains vital measurements of vitamins A and C, folate, potassium, thiamine, calcium, magnesium and fibre.

Mushroom Nutraceuticals for improved nutrition and better human health

Mushrooms have always been valuable and esteemed due to their enormous role in curing various degenerative diseases. Also their distinctive taste and flavour make them a demanding food for everyone’s plate. Due to their chemical composition, nutritional value and therapeutic properties has lengthened vigorously during the last few years. Mushrooms contain 50 to 65% total carbohydrate, 19 to 35% proteins (with numerous biological and medicinal actions such as lectins) and 2 to 6% fat content of their dry matter.

In mushrooms unsaturated fatty acids are found to be chief over saturated fatty acids principally palmitic acid, oleic acid and linoleic acid, while the quantity of linolenic fatty acids is very partial. Mushrooms rich in fat soluble vitamins together with ergosterol content are supposed to be the only vegetarian source for vitamin D.

Data on fibre content and composition is partial but polysaccharides like β-glucans increase the nutritional assessment of mushrooms. It has been perceived and established that mushrooms are wonderful food with their enormous nutraceutical properties. And for this one of the details is the presence of bioactive molecules i.e. β-glucans, triterpenoids, antioxidants etc. These molecules are not only medicinally strong but also immune-modulators.

Genes have no effect on consumption of total calories, carbohydrates, fat

Excess weight and obesity have turn into a global health problem. According to the World Health Organization, 39 % of adults in EU countries suffer from overweight, in Germany more than 50 % of adults have overweight. A large number of adults are overweight which is mainly due to the modern lifestyle which is categorized by low physical activity and consumption of high-calorie foods. Furthermore, genetic factors play an important role in the occurrence of obesity. Moreover, genetic factors play a role in the occurrence of obesity. Thus far, nearly a hundred genes (loci) have been recognized which are associated with the body mass index (BMI). Though, the functioning of these genes, as well as the biological mechanisms behind them, is still largely unknown. The study of the link between genetic factors and nutrition can shed light on whether the genes which are linked to BMI play a role in nutrition.

Hence, so far there exist no suggestions that certain genetic factors are linked with the total consumption of calories, carbohydrates, and fat. The new state of the proposal is still too inadequate for deriving individual nutritional recommendations based on genetic information. In all studies, it is found that the fat mass and obesity (FTO) linked gene as well as the melanocortin 4 receptor gene (MC4R), therefore it is concluded that there exist no indications that certain genetic factors are allied with the total intake of calories, carbohydrates, and fat.

Eat Grapes and Prevent Cancer, Kidney Disease, and Other Health Issues

Grapes are rich in vitamins such as A, C, K, B6, phytonutrients, like phenols and polyphenols, etc. But primarily they are an excellent source of magnesium, potassium, minerals, phosphorous, and sodium, function as an excellent enhancement to health.

Besides, they contain a lot of water, which possess the body hydrated and supplies antioxidants, fiber, healthy carbs, and protein. Therefore, they are useful for reducing the damage done by the free radicals and even decelerate aging. Moreover, they maintain an energetic and a healthy lifestyle. Grapes have multiple health profits, most of which are exceptionally favourable for the overall health. Most significant benefits that grapes provide to health -

Expand Eye Health

Grapes can lift the eye health by opposing the oxidative stress and reacting to the alterations at a cellular level. Additionally, they comprise a huge amount of proteins in the retinas. Beneficial for Kidneys

Grapes contain a lot of water. Thus, they are useful for detoxifying the body from all the toxic, but more prominently, they can help the kidney by inducing urination. As well, grapes can ease the stress and pressure on the kidneys.

Suitable for the Bones

As grapes contain calcium, they can be a tremendous natural medicine for the bones. As an outcome, they might be able to relieve knee pain from symptomatic osteoarthritis. Moreover, grapes comprise antioxidants which can progress the flexibility of the joints along with mobility.

Prevent Cancer

Grapes rich in antioxidants. So, they are able to slow down numerous types of cancer such as esophageal, pancreatic, prostate, mouth, and lung cancer.

Prevent Diabetes

Grapes might be able to diminish the chance of rising diabetes. Mainly, by consuming dried grapes. Therefore, add grapes to diet if suffering from obesity.

Keto diet: link to diabetes risk

Ketogenic diets that are low-carbohydrate, high-fat diets that have been exposed to decrease weight loss may cause an increased risk of Type 2 diabetes in the primary stage of the diet. They change metabolism so that energy derives from fat instead of sugar. Type 2 diabetes is one of the most persistent challenges of now a days and its vital root has not been fully understood. Ketogenic diets, which are low in carbohydrate and high in fat, are known to lead to weight loss and have been considered to be healthy. These results raise new questions about ketogenic diets and whether or not they are actually healthy.

Diabetes is one of the major health concerns we face. Even though ketogenic diets are well-known to be healthy, our results show that there may be an increased risk of insulin resistance with this type of diet that may principal to Type 2 diabetes. Insulin is released in the blood and control blood sugar levels including signaling the liver to stop generating sugar. If this system is reduced and the body does not use insulin appropriately, which is called insulin resistance, individuals are likely to progress high blood sugar levels. For ketogenic diets this process for controlling blood sugar levels does not effort accurately and there was insulin resistance in the liver. When the liver is unable to respond to normal levels of insulin to control blood sugar levels this may lead to an increased risk of Type 2 diabetes.

To Collaborate Scientific Professionals around the World

Conference Date December 10-12, 2018

Speaker Opportunity

Supported By

Journal of Food Processing & Technology Journal of Probiotics & Health Journal of Nutrition & Food Sciences

All accepted abstracts will be published in respective Conference Series LLC LTD International Journals.

Abstracts will be provided with Digital Object Identifier by


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Keytopics

  • Agri Food Technology
  • Agricultural Biotechnology
  • Agricultural Science
  • Agriculture Engineering
  • Anorexia Nervosa
  • Antiaging
  • Antiquity Of Food And Beverages
  • Atherosclerosis
  • Bulimia Nervosa
  • Campylobacter Infection
  • Cancer
  • Carbohydrates
  • Cardiovascular Diseases
  • Cholesterol
  • Clinical Nutrition
  • Dairy Science And Technology
  • Diet And Cognition
  • Dietary Fats
  • Dietary Fiber
  • Dietary Managements
  • Dietary Proteins
  • Dietary Supplements
  • Dietetics
  • Diets
  • Digestive Disorders
  • Eating Disorders
  • Emergency Food Supply
  • Enzymology
  • Ethnic Cooking
  • Fermentation Technology
  • Fermented Foods
  • Food Additives
  • Food Allergens
  • Food Allergies
  • Food Allergies And Intolerance
  • Food Analysis
  • Food And Beverages
  • Food And Drug Analysis
  • Food Biochemistry
  • Food Bioprocessing
  • Food Biotechnology
  • Food Chemistry
  • Food Components
  • Food Engineering
  • Food Fermentation
  • Food Handling
  • Food Health
  • Food Hygiene
  • Food Innovations
  • Food Integrity
  • Food Intolerance
  • Food Labelling
  • Food Labels
  • Food Management
  • Food Marketing
  • Food Microbiology
  • Food Nanotechnology
  • Food Nutrification
  • Food Nutrition
  • Food Packaging
  • Food Poisoning
  • Food Policy
  • Food Policy & Applied Nutrition
  • Food Preservation
  • Food Processing
  • Food Quality
  • Food Regulation
  • Food Risk Assessments
  • Food Safety Management
  • Food Science
  • Food Science And Technology
  • Food Spoilage
  • Food Storage
  • Food Substitution
  • Food Sustainability
  • Food Technology
  • Food Testing
  • Food Toxicology
  • Foodborne Hazards
  • Functional Foods
  • Genetically Modified Foods
  • Healthy Eating
  • Heart Health
  • Herbal Supplements
  • High Blood Pressure
  • High Triglycerides
  • Human Nutrition
  • Infant And Newborn Nutrition
  • Kidney Disease
  • Live Stock Nutrition
  • Macronutrients
  • Malnutrition
  • Medical Nutrition Therapy
  • Medicinal Food
  • Metabolic Syndrome
  • Micronutrients
  • Minerals
  • Molecular Genomics
  • Molecular Nutrition
  • Norovirus Infection
  • Novel Food Engineering
  • Nutraceuticals
  • Nutrification
  • Nutrigenetics
  • Nutrigenomics
  • Nutrition
  • Nutrition And Health
  • Nutrition And Health Issues
  • Nutrition Supplements
  • Nutritional Immunology
  • Nutritional Support
  • Obesity
  • Organic And Natural Foods
  • Organic Food
  • Overnutrition
  • Parenteral Nutrition
  • Pasteurization
  • Phytonutrients
  • Prebiotics
  • Pregnancy And Nutrition
  • Probiotics
  • Protein Nutrition
  • Protein Regulation
  • Protein Sciences
  • Public Health Nutrition
  • Renal Nutrition
  • Safety And Health Claims
  • Salt And Sodium
  • Sports Nutrition
  • Symbionts
  • Undernutrition
  • Vegetarian Diet
  • Vitamins
  • Weight Control
  • Weight Management