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World Congress on Food and Nutrition, will be organized around the theme “Discovering the new advances on food and nutrition for new generation”

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

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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 works 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.

  • Track 1-1Chemistry of food, nutrition and human energy
  • Track 1-2Ethnic foods and community nutrition
  • Track 1-3Human nutritional and dietary needs
  • Track 1-4Processed and unprocessed foods: Health Implications
  • Track 1-5Food flavours, the taste of food and preferences

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.

  • Track 2-1Bioactive nutraceuticals
  • Track 2-2Dietary fibre
  • Track 2-3Dietary supplements
  • Track 2-4Functional foods
  • Track 2-5Poultry and animal nutrition products
  • Track 2-6Human diet

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.

  • Track 3-1Food microbiology
  • Track 3-2Food engineering
  • Track 3-3Nano technology in food production
  • Track 3-4Biotechnology in food science
  • Track 3-5Food packaging

 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.

  • Track 4-1Nutritional requirements
  • Track 4-2Diet in women
  • Track 4-3Pediatrics diet
  • Track 4-4Dietary fats
  • Track 4-5Dietary management

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.

  • Track 5-1Foodomics
  • Track 5-2Obesity
  • Track 5-3Antiaging
  • Track 5-4Cancer
  • Track 5-5Nutrigenetic analysis methods
  • Track 5-6Environmental factors

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.

  • Track 6-1Consumer trends and nutritional behaviors
  • Track 6-2Animal and plant nutrient sources
  • Track 6-3Modes of nutrition
  • Track 6-4Vegetarian, vegan and other dietary systems
  • Track 6-5Minerals required by plants

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.

  • Track 7-1Foods rich in prebiotic fibre
  • Track 7-2Foods rich in probiotic fibre
  • Track 7-3Difference between prebiotics and probiotics
  • Track 7-4Health benefits using prebiotics

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.

 

  • Track 8-1Renal supplements
  • Track 8-2Nutrition for renal failure patients
  • Track 8-3Abnormality in renal metabolism
  • Track 8-4Pre-dialysis Renal Diet

 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.

 

  • Track 9-1Vitamins and minerals deficiency
  • Track 9-2Food borne allergy and intolerance
  • Track 9-3Iodine deficiency disorders
  • Track 9-4Food allergy and intolerance
  • Track 9-5Toxin in food
  • Track 9-6Life style related disorders
  • Track 9-7Food intolerance disorders

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.

  • Track 10-1Protein-energy malnutrition
  • Track 10-2Major micro nutrients deficiencies
  • Track 10-3Malnutrition in women and teenagers
  • Track 10-4Malnutrition in pediatric patients
  • Track 10-5Malnutrition therapy

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

  • Track 11-1Manufacturing
  • Track 11-2Agriculture and agronomy
  • Track 11-3Food industry technology
  • Track 11-4Preserving techniques
  • Track 11-5Food processing
  • Track 11-6Food fortification

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.

  • Track 12-1Bioactive nutraceuticals
  • Track 12-2Organic herbs
  • Track 12-3Role of medicinal food in nutrition
  • Track 12-4Anti-inflammatory foods
  • Track 12-5Healing food diet

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

  • Track 13-1Safe and healthy food
  • Track 13-2Genetically modified food
  • Track 13-3Food allergy
  • Track 13-4Food additives and food contaminants
  • Track 13-5Food toxicants and their control methods

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.

  • Track 14-1Microbiology spoilage prevention and control
  • Track 14-2Food hygiene
  • Track 14-3Product Safety Assessment of Food
  • Track 14-4Food allergies
  • Track 14-5Importance of food safety education
  • Track 14-6Food safety regulations and guidelines

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.

  • Track 15-1Food and drug analysis
  • Track 15-2Chemical analysis of food
  • Track 15-3Laboratory analysis
  • Track 15-4Dietary management

 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.

  • Track 16-1Medical nutrition therapy
  • Track 16-2Life changing tools
  • Track 16-3Food for different medical condition
  • Track 16-4Medicinal food and probiotic nutrition
  • Track 16-5Importance of nutritional therapies

"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.

  • Track 17-1Indigenous as the new healthy
  • Track 17-2Indigenous food & host society
  • Track 17-3Indigenous methods of food preparation
  • Track 17-4Tourism & indigenous food
  • Track 17-5Indigeneity & food education
  • Track 17-6Food indigeneity & sustainable farming
  • Track 17-7WHO policies on world nutrition

 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.

  • Track 18-1Coronary heart disease
  • Track 18-2Stroke
  • Track 18-3Atherosclerosis
  • Track 18-4Damage to the circulatory system
  • Track 18-5High blood pressure