Food and Nutrition

About Conference

The 6th World Congress on Food and Nutrition will take place on August 24-25, 2023 Frankfurt, Germany and Nutri Food 2023 cordially invites all delegates and attendees from near and far to attend. Discovering the the New ways of having nutrition is the conference's key theme. A venue for knowledge transmission and information sharing is provided through the conference's well-organized keynote addresses, plenary presentations, poster sessions, and young researcher sessions from eminent scientists, researchers, and talented students around the world. This international conference on food and nutrition  fosters the active research of keen student researchers because we support the Poster Award Competition and Young Research Forum at the gathering location.

Why To Attend?

Finding the latest advancements in food and nutrition for the next generation is  going beyond simply looking into the most recent developments and exploring all of the options that could be used to collaborate on increasingly sophisticated research in this developing area. There are a huge number of aspects of the current reality that can be pushed forward by food innovation. This conference also focuses on a wide range of recent research on food and nutrition that has both beneficial and detrimental implications on the quality and safety of foods, and is thus a concern for public health.

Target Audience:

• Directors of Food and Nutrition Research
• Business Delegates
• Food Technologist
• Nutritionist
• Dietitian
• Students
• Research Scholars
• Professionals of Food Departments
• Professionals of Food Safety and Standard Authority
• Food Industrialists
• Researchers
• Food safety officers
• Quality Control Officers
• Food laureates
• Nourishment Scientists
• Public Health Professionals
• Quality Assurance Officers
• Scientists
• Product Recall and Development Specialists
• Food Engineers

Sessions and Tracks

Track 1: Animal and Plant Nutrition

Food is essential for both plants and creatures to survive. Being autotrophic, plants create their own food and distribute some of it to other biological beings. Despite being heterotrophic, animals cannot produce their own food or obtain it from other plants or animals. One prepares its own food, whereas the other relies on outside sources. For plants to fulfil all of their biochemical needs, they also need light, water, and about 20 other substances known as essential components. Some plants, known as saprophytic or parasitic plants, are unable to produce their own nourishment and must obtain it from outside sources. A few plants feed on insects, are epiphytes, or are mutualistic symbionts.

• Consumer trends and nutritional behaviors
• Animal and plant nutrient sources
• Modes of nutrition
• Vegetarian, vegan and other dietary systems
• Minerals required by plants

Track 2: Advancement in Food Technology

Consumers are starting to use processed food more frequently than basics as the economies of many countries grow. In reality, there are many trillions of dollars invested in food handling innovation worldwide. Roughly 16 million people are employed in the food industry, according to calculations. Continuous improvements in food processing and technology are crucial to receive intricate computerization, control, and checking strategies and procedures, as well as to meet the rising profitability needs. The Food and Beverages Sector can improve the quality of foods and drinks because to the incredible advances in food science. Organic harvests and food products, protein-based diets, hereditarily modified foods, and biotechnology-based food items are just a few examples of new food items.

Track 3: Affordability, Allocation and Preference of Food

Access to food is essential to food security. Food affordability is a crucial factor that ties the cost of food to the amount of replacement income available for food purchases. Food insecurity may worsen if prices climb more quickly than income. Physical access varies from location to location in the same way. Another problem in a society is allocation, which can occur for a variety of causes and in a variety of forms.

Track 4: Clinical Nutrition

Patients under social insurance receive nutrition through clinical nutrition. Clinical in this context refers to the management of patients, including outpatients at facilities but furthermore (and essentially) inpatients at medical clinics. The logical disciplines of nutrition and dietetics are fundamentally combined. If at all possible, oral organisation is preferred among the methods for obtaining nutrients. There are both intravenous and enteral options available for nasogastric feeding (in parenteral nourishment).

Track 5: Current Advances in Nutrition & Food Sciences

The development of food and nutrition is a response to both the growing consumer demands and the various problems that result from consuming food and nutrition improperly or insufficiently. Incorporating genetically modified food and 3D printing in food, numerous advanced food processing technologies research projects are currently under development.

Track 6: Diet and Weight Management

Diet, exercise, genetics, medications, and illnesses are just a few of the many factors that contribute to an individual's weight. Each of these factors has a different effect on weight, but health professionals usually emphasise the importance of nutrition and exercise over all other factors because they can both be impacted by important behavioral changes. Although the physics behind how to weigh leaders is difficult to understand, energy balance is one of the fundamental concepts that can be used. The expression "vital balance" is used to illustrate the difference between the number of calories a person consumes and the number of calories an analogous person expends in a specific amount of time.

Track 7: Food & Nutritional Metabolomics

Metabolomics provides a natural arrangement that reflects a person's distinctive inherited special imprint, exactly as lifestyle, eating routine, and climate, in contrast to other 'omics' breakthroughs (genomics, proteomics, etc.). Researchers can statistically identify non-genetic elements that contribute to post-genomic and post-transcriptional alteration using metabolomics. Foodomics has recently been defined as a discipline that focuses on food and nutrition topics using cutting-edge omics innovations, where MS approaches are seen as key. Foodomics can be used for a variety of purposes, such as the development of new transgenic food varieties, food foreign substances, and comprehensive poisonousness studies, as well as the genomic, transcriptomic, proteomic, and additionally metabolomic investigation of food sources for compound profiling, credibility, or potentially Biomarkers connected with food quality or wellbeing.

• Metabolomics of genetically modified crops
• Metabolomics in nutrition research
• Dietary metabolites and cellular metabolism

Track 8: Food Safety

Keeping food clean involves ensuring its safety from production through consumption. During the processes of gathering, handling, storing, conveying, transporting, and planning, food can become contaminated at any time. Food handling includes preparing, storing, and caring for food to prevent disease and make sure it retains an adequate amount of nutrients for a healthy diet. Therefore, unhygienic food might also result in hopeless nutriment. The Food Safety Management System (FSMS) provides a preventative approach to identify, stop, and lessen food-borne risks. This reduces the risk of food contamination and renders the 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
• Foodborne illness

Track 9: Food and Nutrition Disorders

One of the world's current rapidly evolving problems is the topic of sustainability. Malnutrition, one of the major nutritional problems caused by a lack of nutrient-rich foods, is currently a problem in many countries. Health problems are not merely a matter of being unwell; they also have a social and financial component. Currently, malnutrition is one of the most difficult tests for social security providers in some countries. The body's inability to absorb and acclimatise to vitamins and supplements from food is another factor contributing to the malnutrition problem. Proteins, carbohydrates, and lipids are the substances that promote vitality. Dietary fibres, nutrients, and minerals like calcium, iron, chloride, magnesium, phosphorus, potassium, and salt are other fundamental supplements

Track 10: Nutrigenetics and Nutrigenomics

By utilising genomic principles in dietary analysis, nutrigenomics enables us to pinpoint the link between dietary components and inherited traits. Nutritional genomics shows how your traits interact with supplements. It explains how our DNA and genetic makeup affect our need for specific improvements and additional within express sums, and how it helps us maintain perfect prosperity throughout our lives. Investigating the implications of hereditary variation for supplement response is one of the goals of nutrigenetics. This confirmation can help to promote prosperity and prevent diseases.

Track 11: Food Hygiene & Public Health

Contamination with bacteria or microbes is referred to as food hygiene and public health. A illness that is brought on by eating unsafe and unsanitary healthy food is significantly affecting people every day. Foodborne illnesses are brought on by ingesting contaminated or harmful food. Our daily food intake should be free of pesticides and other harmful substances.

Track 12: Nutritional Epidemiology & Malnutrition

The study of dietary factors that influence infection in human populations is known as dietary epidemiology. Health nutrition is defined in the field of epidemiology as:

 How the body reacts to diet, the extent to which eating habits have an impact on wellbeing levels.

• Malnutrition and associated disorders
• Innovative human therapeutics
• Importance of nutrition in chronic diseases
• Gene-nutrient interactions
• Epidemiological studies on nutrition
• Malnutrition

Track 13: Women Health and Nutrition

Nourishment and regular exercise are the cornerstones of tremendous prosperity and improvement for women at every stage of their lives. For robust women, vitamins and minerals become essential. The impact of nutrition on clinical disorders affecting women at various phases of life is enormous. One aspect of a lifestyle that is adaptable to change is diet. The primary task of prosperity specialists is to help ladies accept a more lucrative eating schedule. While men exhibit a higher mean level of these issues, women have a higher average degree of psychological well-being issues. Sex differences frequently occur in the context of common mental disorders, whereas they predominate in women.

Track 14: Probiotics and Prebiotics Nutrition

Prebiotics are substances that typically come from inedible food components and filaments that help the growth of beneficial microbes un our stomachs but that humans cannot digest. They aid in gut health maintenance and may even improve calcium retention. Prebiotics are frequently found in organic foods such whole grains, onions, and garlic as well as bananas. Fructo- and galacto-oligosaccharides are components of prebiotics. Probiotics are living bacteria that can benefit the host's health when consumed. Probiotic products are often put together using specific kinds of Bifidobacterium spp. and Lactic Acid Bacteria (LAB). Probiotics aid in the development of acquired disorders, lessen lactose intolerance, decrease the likelihood of loose stools, prevent food contamination, function as anti-infection agents, smother growths, and protect against carcinogenesis.

Foods rich in prebiotic fibre   

• Foods rich in probiotic fibre
• Health benefits using prebiotics
• Difference between prebiotics and probiotics                                

Track 15: Nutritional Immunology and Food Allergies

Dietary immunology is another name for nourishing immunology. Dietary Immunology set up systems for understanding what a healthy diet and food components signify for safe reactions, hence limiting prosperity and illness outcomes. Major development of activating immunology is a direct result of the harmful impact that a lack of solid food has on the immune system. An abnormal reaction to nourishment, brought on by your body's immune system, is called sustenance touchiness. The foods that frequently cause extremely sensitive reactions in adults include fish, shellfish, peanuts, and tree nuts like walnuts. Children's problem foods include wheat, soy, milk, peanuts, tree nuts, and eggs.

Track 16: Junk Food and Diabetes

Every human body requires insulin to control glucose or sugar levels, which in turn controls blood pressure in the cells. Without insulin, the body is unable to digest the glucose that comes from carbs. Junk food is typically harmful since it increases fat, calories, and sugar while decreasing fibre, vitamins, and minerals in everyone's body.

Track 17: Processed food and nutrition

When purchasing processed foods, customers run the risk of consuming more sugar, salt, and fat than is advised because they may not be aware of the amount of additives present. Due to the high amounts of added sugar or fat, these meals may also have more calories.

Track 18: Renal Nutrition & Metabolism

Diet and nutrition are important components of living well with renal disease. Patients who have a kidney infection should be more concerned with their eating habits and should adhere to certain dietary programmes. The type of diet depends on the stage of kidney infection. Dieticians working in a dialysis centre will be able to plan the patient's meal schedule. A dietician will provide detailed instructions regarding daily dietary intake. The typical diet consists of foods that are high in protein, low in sodium, and high in phosphorus and potassium. Additionally, taking safe liquid admittance levels is suggested.

• Blood urea nitrogen
• Protein equivalent of nitrogen appearance (pna)
• Renal osteodystrophy
• Evaluation of nutritional status
• Hyperlipidemia
• Nutritional therapy

Track 19: Nutraceuticals & Medicinal Foods

Food acts as a form of medication that helps the body prevent some diseases. The food that we eat plays a significant role in regulating our irritability levels by helping the stomach-related organs handle and eliminate waste, regulate glucose, regulate pulse and cholesterol levels (cardiovascular health), and more. Restorative food includes relaxing food selections and ingredients that lessen the irritability of some meal selections and spices. The healing food sources diet will completely transform your state of health, and it is designed to assist people overcome conditions like Diabetes, Heart Disease, Digestive Issues, Fatigue, Depression, Hormonal Issues, and Cancer Prevention.

• Bioactive Nutraceuticals
• Organic herbs
• Role of medicinal food in nutrition
• Anti-inflammatory foods
• Healing food diet

Track 20: Pediatric and Geriatric Nutrition

The depiction of children's dietary needs is known as pediatric nutrition. It is deemed insufficient to follow a diet that does not include sufficient amounts of nutrients, calories, minerals, or water. When set apart from condition, chest milk provides the best nutrition for these crucial first lengthy periods of development. Strength of geriatric prescription is that it shines a light on the therapeutic interventions of older persons. By removing obstructions and eradicating toxins in more mature individuals, it seeks to advance prosperity.

Market Analysis

The global fermentation-derived fine chemicals market should reach $42.4 billion by 2027 from $32.0 billion in 2022 at a compound annual growth rate (CAGR) of 5.8% for the forecast period of 2022 to 2027. The market size and estimations are provided in terms of value (USD Millions), considering 2021 as a base year, and a market forecast will be provided from 2022 to 2027. Regional market size with respect to the application will be provided. COVID-19 impact will be considered during the market estimation.

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.

Global Supplemental Sale Analytics

Majority of People Suffering from Malnutrition around the world

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.

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