Current Advances in Nutrition & Food Sciences
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.
Related Conference of Current Advances in Nutrition & Food Sciences
April 17-18, 2021
9th International Conference on Probiotics, Functional Foods & Nutraceuticals
Tokyo, Japan
May 24-25, 2021
20th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
August 16-17, 2021
27th International Conference on Clinical Nutrition and Dietetics
Berlin, Germany
October 14-15, 2021
2nd International conference on plant tissue culture & genetics
Manila, Philippines
November 15-16, 2021
31st International Conference on Nutraceuticals and Natural Medicine
Tokyo, Japan
December 02-03, 2021
5th World Congress on Advances in Food Science, Processing and Technology
Paris, Aland Islands
January 28-29, 2022
20th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Singapore, Singapore
Current Advances in Nutrition & Food Sciences Conference Speakers
Recommended Sessions
- Access: Affordability, Allocation and Preference of Food
- COVID-19 and Food Safety
- Current Advances in Nutrition & Food Sciences
- Food Analysis and Quality Control
- Food Biotechnology
- Food Chemistry and Biochemistry
- Food Hygiene & Public Health
- Food Microbiology
- Food Packaging
- Food Poisoning and Regulatory Toxicology
- Food Processing and Engineering
- Food Safety, Quality and Policy
- Food Science and Technology
- Food Storage and Preservation
- Global Impact of COVID-19 Pandemic on Food Industry
- Junk Food and Diabetes
- Management of Food Waste
- Nano Technology in Food Industry
- Utilization: Nutritional Value, Social Value and Safety of Food
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