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SCIENTIFIC SESSIONS

  • Food Safety & Management
  • Food and Economy
  • Malnutrition and Undernutrition
  • Role of Nutrition in prevention of disease
  • Parenteral Nutrition
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IMPORTANT DATES

Abstract Submission
August 20, 2019

Second Early Bird Registration
August 12, 2019

Register Now

Scientific Committee

Click on the image to view biography

Vasilica Barbu

Associate Professor, University of Galati, Romania

Barbu Vasilica graduated in 1991 the Faculty of Biology in the University of Bucharest. Since 2003 she is holder in Faculty of Food Science and Engineering (Dunarea de Jos University of Galati) for the disciplines: cellular biology, genetic engineering, biotechnology of cell and tissues cultures, environmental monitoring and phytosanitary control. Associate Professor since 2009, Barbu Vasilica hold 2 patents, 5 books as author/coauthor, 42 papers published in ISI or DBI journals, over 30 studies published full or summary in the proceedings of international scientific events,14 research and innovation projects, national and international prizes like: Silver Medal at the International Exhibition of Inventions in Geneva, in 2014 for Patent Number RO126627-A0.

Marica Bakovic

Professor, University of Guelph, Canada

Marica Bakovic is a Professor in the Department of Human Health and Nutritional Sciences at the University of Guelph. Dr. Bakovic has lasting interests in choline and phospholipids, especially in the molecular regulation of membrane transport and lipid metabolism.

Michael McBurney

Professor, University of Guelph, Canada

Michael I McBurney is an internationally renowned scientist, communicator, and consultant, with leadership experience developing and implementing product innovation, nutrition research and nutrition communications strategies at VitaScan, DSM Nutritional Products and Kellogg Company. He is an Adjunct Professor in the Department of Human Health & Nutritional Sciences, University of Guelph and has held academic appointments at Texas A&M University (Professor and founding Department Head of the Department of Nutrition and Food Science), University of Alberta, University of Toronto, Michigan State University, and Tufts University. Michael has published >85peer-reviewed papers, 10 book chapters, 36 proceedings and letters, 103 technical abstracts and was the creative force establishing DSM Nutritional Science sponsored blog and twitter accounts in 2010. Between 2010 and 2015, Michael published almost 1,000 blogs and firmly entrenched the ‘TalkingNutrition’ social media presence.

Xiumin Chen

Professor , Jiangsu University, China

Dr. Xiumin Chen received her B.S. and M.S degree in biochemical engineering from Beijing University of Chemical Technology and Chinese Academy of Sciences. She received her PhD degree in Food Science fromThe University of British Columbia in 2011. Currently, she is a professorin School of Food and Biological Engineering at Jiangsu University, China. She has published over 30 papers in international peer-reviewed journals. Her research areas include value-added food by-product processing; chemical and functional changes of heat-processed food; antioxidant and anti-inflammatory mechanisms of bioactive components; bioavailability of functional components; Maillard reaction.

Guorong Wang

Senior Research Scientist, Leprino Foods Company Denver, Colorado, USA

Guorong Wang received his B.S. and M.S. degrees from China Agricultural University and Ph.D degree in Nutrition and Foods Sciences from the University of Vermont, USA. Currently, he is a senior research scientist at Leprino Foods Company located in Denver, USA. 

Gonzalo Delgado-Pando

Research Officer, Teagasc Food Research Centre, Dublin, Ireland

Dr.Delgado-Pando has a BSc in Food Science and Technology and a MSc in Food Safety and Biotechnology from Universidad de Burgos. He holds a PhD from Universidad Complutense de Madrid since 2013. Currently he is a research officer at Teagasc (Ireland) working for the Meat Technology Ireland Programme. He has published more than 20 articles in peer-reviewed international journals. 

Nana Akyaa Ackaah-Gyasi

Principal Scientist, DoseBiome Inc

Nana Akyaa Ackaah-Gyasi received her PhD in Food Science from McGill University, Montreal, Canada. She is currently a Principal Scientist at DoseBiome, a biotechnology company in Toronto. Dr. Ackaah-Gyasi has interest in developing technologies, platforms and products to improve the human microbiome. She has leadership experience in transforming innovative research ideas into consumer products. She was instrumental in the development of “Qii” the world’s first oral care beverage.

Nayra Shaker Mehanna

Professor , National Research Center, Cairo, Egypt

Emeritus Prof. Dr. Nayra Shaker Mehanna, former head of Dairy Science Department, Achieved PhD in dairy science from faculty of Agriculture, Ain Shams Univ.  Post Doctor in Research Center for the development of probiotics bacteria, London Ontario, Canada (2007).

She is a valuable member of the Committee of Food Hygiene Egyptian Authority for Standards & Quality and Dairy Egyptian Authority for Standards and Quality (Ministry of industry).

She had established “Production of Human Friendly Bacteria” unit in Food Industry and Nutrition Division - National Research Center and “safety Food” unit.

She has more than 60 publications in national and international scientific journals after PhD. Participate in the supervision of master theses and PhD.

 Principal investigator for many projects from 1995 till now.

 

Anuradha Dutta

Professor , GOVIND BALLABH PANT UNIVERSITY OF AGRICULTURE & TECHNOLOGY

Dr Anuradha Dutta is a Professor Extension ( Home Sc. KVK) ( Department of Foods & Nutrition) has 14 Dr Anuradha Dutta is a Professor Extension ( Home Sc. KVK) ( Department of Foods & Nutrition) has 14 years of experience as a professor. She has done her Ph.D. (Social Science) from H.N.B. Garhwal University, Srinagar She has published around 30 research papers and was awarded the Dr. K.L. Mehata award for her paper entitled Multiple uses of neglected wild plants by indigenous people of Garhwal Himalayas  Asian Agri History Journa 19(2) 195-203.she has attended numerour national and international conferences. she was  conferred  the reviewer’s excellence award by Agriculture Research Communication Center in Nov 2016. She is the member of Scientific panel for Cereals Pulses Legumes & their products ( including Bakery) of the FSSAI, Member Board of Studies Kumaon University, Member boad of studies Trihankar university, Moradabed, Member Board of Studies  Garhwal University 

Radmilo Pesic

Professor , University of Belgrade

Radmilo Pesic graduated and got a Ph.D. degree from the Faculty of Economics University of Belgrade, Serbia. Post-doctoral studies completed at the Department of Economics, Texas A&M University, College Station TX, USA. For more than thirty years he has been employed at the Department of Agricultural Economics, Faculty of Agriculture University of Belgrade,teaching Ecological Economics and Natural Resource Economics. He was a recurrent Visiting Fellow at the Environmental Science and Policy Department at the Central European University in Budapest. Professor Pesic was an International Policy Fellow at the Center for Policy Studies, Open Society Institute in Budapest. He is a member of the Club of Rome Serbian Chapter and Associate Fellow of the World Academy of Art and Science.

Amir Alakaam

Associate Professor, University of North Dakota

Dr. Amir Alakaam is an Associate Professor in Nutrition and a Registered Dietitian in United States. Dr. Alakaam has over six years of clinical experience as a physician in family medicine and general surgery, and seven years of teaching and research experience in the area of nutrition and public health at university level. Dr. Alakaam has served as a book reviewer, invited journal reviewer for numerous peer reviewed journals, and a professional member of the Academy of Nutrition and Dietetics, American Public Health Association, American Diabetes Association, and other national and states associations. His publication appeared in several journals such as Journal of Epidemiological Research, Journal of Human Lactation, Journal of International Students, and AIMS Public Health.

 

About conference


It is with an immense pleasure and a great honor, we would like to welcome you all to the Food Science, Nutrition and Health conference to be held during September  18-20, 2019 in Barcelona,  Spain.

The conference is hosted by Linkin Science. These conferences are well crafted and designed by a team of skilled experts. Our conferences are vast expanded into Medical, life sciences, health care, Engineering and other social sciences. Each conference, summit or executive briefing is tailored to the sector, topic and audience need. Our event structure varies depending on issue and market requirements featuring Keynote presentations, Oral talks, Poster presentations, Young research forum, Exhibitions, roundtables and variable formats. Our mission is to bring the researchers on a common platform and provide opportunity for them to interact. This scientific networking helps for the betterment of science by exchanging the ideas in a broader way. Magnifying Scientific Knowledge by Sharing the research and ideas. We believe in accelerating the possibilities of novel discoveries and enhancement in scientific research, by connecting scientific community for knowledge sharing. Join us to redefine and explore new research, to provide a credible source to barter ideas for scientific studies besides transforming the true outcomes of a distinct scientific discovery and grab the attention for rare emerging technologies.

Importance and Scope:

Nutrition & Food Sciences conference is dedicated to provide platform for  high-quality information that describe the most significant and cutting-edge research in all areas of Food Sciences. As well as reflecting the traditional core subjects of Food Safety Regulations,Parenteral Nutrition, Diabetes Nutrition, Food and economy, Food and nutritional supplements, also features a broad range of nutrition research including, but not limited to, Recommended nutrient allowances, Nutrition in cardiovascular diseases, Oatmeal Nutrition, Obesity and Weightloss. Other cross-disciplinary topics such as Brain Nutrition, Functional foods, will also be featured. The submission of manuscripts detailing multidisciplinary research performed at the interface of nutrition and other scientific fields of inquiry such as Food Technology, Nutritional Science, Food Engineering is also encouraged, where the central theme of the work - and the major advances that are reported - fall within the bounds of Food and Nutritional Sciences.

This Conference is a platform to Industry, Academia, Researchers, Innovators to come together to discuss the research activities, advancements, ideas and exhibit Food products.

Due to advancements in technology and our hectic daily life, there is an increasing demand for easy to prepare (e.g. frozen pizza) and easy to consume food items (e.g. ready-to-eat meals). Apart from quality, factors like safety and nutrition value also need to be kept in mind. Therefore, there is a growing market demand for more advancements and sophistication in the field of food science and technology globally.

Benefits of attending the conference:

Food Science, Nutrition and Health Conference 2019 offers a wonderful opportunity to meet and enhance new contacts the field of Food Science , by providing mutual collaboration and break-out rooms with tea, Coffee, snacks and lunch for delegates between sessions with invaluable networking time for you. It allows delegates to have issues addressed on Nutrition and  Food  science global experts who are up to date with the latest developments in this particular field and provide information on new advancements and other technologies. This International conference features world renowned keynote speakers, plenary speeches, young research forum, poster presentations, technical workshops and career guidance sessions.

Target Audience:

  • Healthcare Students, Scientists and professors
  • Food Researchers
  • Healthcare Faculty
  • Medical Colleges
  • Healthcare Associations and Societies
  • Business Entrepreneurs
  • Training Institutes
  • Conference Opportunities

sessions


Food Safety & Management

Consumer awareness regarding food safety & nutrition is a major issue with respect to healthy lifestyle & disease prevention. Improper consumption of food has implemented a large number of cases of food borne illnesses. The safety, quality and nutritional value of the food we consume is of major importance to our health and wellbeing. Food safety and nutrition are therefore key concerns for the environmental health profession. Consumption of mishandled foods can lead to food poisoning which can be managed from preliminary level: Cleaning of hand before preparing food as well as eating, raw fruits & vegetables should be washed thoroughly before consumption, keeping meet & poultry foods separate from those which will be eaten raw (Fruits & vegetables), cooking the foods thoroughly. These safety measures can reduce the effect of food borne illness. Along with this, public awareness is the most needed safety measure to alleviate any kind food borne illness or food poisoning.

 

Food and Economy:

It's time to remind ourselves that economic growth is only sustainable if all countries have food security. Without a country-owned and country-driven food security strategy, there will be obstacles and additional costs to global, regional and country level economic growth.

Countries with very high levels of poverty and chronic malnutrition face limitations in human capital development, which is required to achieve sustainable growth. High levels of poverty, inequality, and chronic malnutrition force governments to invest significant resources in the short-term through social safety net programs and conditional cash transfers. High rates of malnutrition can lead to a loss in gross domestic product (DGP) of as much as 4 to 5 percent, according to the UN Food and Agriculture Organization.

 

Malnutrition and Undernutrition

Poverty and hunger are two of the biggest problems faced by the world today. Terms commonly heard and discussed with respect to hunger are malnutrition and Under-nutrition. Human beings need food on a daily basis to have the energy required for growth and maintenance of important bodily functions. There are many important nutrients that are required in different quantities daily by our bodies. People remain confused between malnutrition and Under-nutrition when reading related articles or when hearing experts on different forums. This article attempts to make clear the differences between malnutrition and under-nutrition.

 

Role of Nutrition in prevention of disease

Health is much more than the absence of disease. It is a positive quality, emphasizing physical, social, intellectual, emotional, and spiritual well being. Optimum nutrition , providing all nutrients in both kind and amount, is the cornerstone of good health and the cutting edge of prevention. The foods we eat, and the nutrients they should provide, are the most important continuing environmental factors influencing our growth, development, functional abilities, and health. Nutritional knowledge, with education of both the general public, and particularly health professionals is critical if we are to succeed in significantly reducing the excessive premature morbidity and mortality from our leading killer diseases - heart disease, cancer, and stroke. How we structure our lifestyles, with proper nutrition, health habit discipline, and exercise programming, will have a great influence on personal health, and will help reduce our current catastrophic medical care expenditures.

 

Parenteral Nutrition

Parenteral nutrition, or intravenous feeding, is a method of getting nutrition into your body through your veins. Depending on which vein is used, this procedure is often referred to as either total parenteral nutrition (TPN) or peripheral parenteral nutrition (PPN).

 

This form of nutrition is used to help people who can’t or shouldn’t get their core nutrients from food. It’s often used for people with:

  • Crohn’s disease
  • cancer
  • short bowel syndrome
  • ischemic bowel disease

 

It also can help people with conditions that result from low blood flow to their bowels.

Parenteral nutrition delivers nutrients such as sugar, carbohydrates, proteins, lipids, electrolytes, and trace elements to the body. These nutrients are vital in maintaining high energy, hydration, and strength levels.

 

Enteral Nutrition

More than 100 different enteral nutrition formulations are available, classified into three categories: elemental or semi-elemental, polymeric and immunoenhanced (immunonutrition and probiotics). In acute pancreatitis, (semi)elemental nutrition is usually preferred over polymeric formulation because this formulation is supposed to have a superior absorption from the intestine, less stimulation of pancreatic secretions and a better tolerance.

 

Pediatric Nutrition: Prevalence of overweight  

Over the past several decades, the incidence of atopic diseases such as asthma, atopic dermatitis, and food allergies has increased dramatically. Among children up to 4 years of age, the incidence of asthma has increased 160%, and the incidence of atopic dermatitis has increased twofold to threefold. The incidence of peanut allergy has also doubled in the past decade. Thus, atopic diseases increasingly are a problem for clinicians who provide health care to children. It has been recognized that early childhood events, including diet, are likely to be important in the development of both childhood and adult diseases. This clinical report will review the nutritional options during pregnancy, lactation, and the first year of life that may or may not affect the development of atopic disease. Health and nutritional status and feeding practices

 

Nutritional and nursing

Proper nutrition plays a big role in disease prevention, recovery from illness and on-going good health. A healthy diet will help you look and feel good as well. Since nurses are the main point of contact with patients, they must understand the importance of nutrition basics and be able to explain the facts about healthy food choices to their patients. Nutrition classes provide the information necessary to sort the fact from fiction about healthy eating and pass that knowledge on to their patients. Not only must nurses be able to explain the ins and outs of a healthy diet, they must also lead by example

 

Animal and dairy nutrition:

Animal nutrition deals with nutritional benefits on consumption of dairy products, genetically modified animal nutrition, meats and fish and also a section view to farm environment. Billions of people around the world consume milk and dairy products every day. Not only are milk and dairy products a vital source of nutrition for these people, they also present livelihoods opportunities for farmers, processors, shopkeepers and other stakeholders in the dairy value chain. But to achieve this, consumers, industry and governments need up-to-date information on how milk and dairy products can contribute to human nutrition and how dairying and dairy-industry development can best contribute to increasing food security and alleviating poverty.  The rapid rise in aggregate consumption of meat and milk is propelled by millions of people with rising incomes diversifying from primarily starch-based diets into diets containing growing amounts of dairy and meat industry.

 

Nutrition epidemiology:

Nutritional epidemiology is a sub discipline of epidemiology and provides specific knowledge to nutritional science. It provides data about the diet-disease relationships that is transformed by Public Health Nutrition into the practice of prevention. The specific contributions of nutritional epidemiology include dietary assessment, description of nutritional exposure and statistical modeling of the diet-disease relationship.  Much interest is also directed towards the technique of taking and analyzing photographs of all meals ingested, which might improve the dietary assessment in terms of precision. The description of Nutritional exposure could greatly benefit from standardization of the coding of foods across studies in order to improve comparability.

 

Nutrition related chronic diseases:

The world has traditionally focused on the vast magnitude of the many forms of nutritional deficiency, along with their associated mortality and morbidity in infants, young children and mothers. However, the world is also seeing a dramatic increase in other forms of malnutrition characterized by obesity and the long-term implications of unbalanced dietary and lifestyle practices that result in chronic diseases such as cardiovascular disease (CVD), cancer and diabetes. All forms of malnutrition's broad spectrum are associated with significant morbidity, mortality, and economic costs, particularly in countries where both under- and over nutrition co-exist as is the case in developing countries undergoing rapid transition in nutrition and lifestyle. Diet and nutrition are important factors in the promotion and maintenance of good health throughout the entire life course. Their role as determinants of chronic NCDs is well established and they therefore occupy a prominent position in prevention activities.

 

Sports nutrition:

From the athletes’ point of view, there is nutrition related to workouts and events, and general nutrition. Nutrition related to workouts and events refers to nutrition before, during, and after workouts and events. It is about pre exercise, during exercise, and post-exercise nutrition. It is mostly about fluids and carbohydrate calories. It is a little about sodium. Of course, caloric mix and quality, vitamins, minerals, and other nutrients have important roles to play in general or overall nutrition. There are several major reasons to study interactions between muscle protein interaction during and after exercise and nutrition.

 

Vitaminology and lipodology:

Vitamins are biological constituents in food that are required in traces amounts for development and for upholding good health. The vitamins comprise vitamin E k, vitamin D, vitamin K, vitamin A, and folate, biotin, vitamin B12, vitamin B6, thiamin, niacin, pantothenic acid, riboflavin, and vitamin C. Vitamins are essential in the food in simply minute amounts, in disparity to the energy constituents of the diet. Maximum of the vitamins are strictly related with a consistent vitamin insufficiency disease. Vitamin D, efficiency pointers to diseases of the bones for instance osteoporosis. Serious vitamin A insufficiency cans consequence in xerophthalamia, a disorder which, if gone unprocessed, marks in total blindness. Vitamin K insufficiency leads in impulsive hemorrhage. Slight or reasonable folate insufficiency is quite general thing through the world, and can consequence from the disability to eat green, leafy vegetables and fruits.

 

Paleolithic diet:

Our epidemics of dietary disease have prompted a great deal of research into what humans are meant to eat for optimal health. In 1985, an influential article was published, proposing that our chronic diseases stem from a disconnect between what our bodies evolved eating during the Stone Age, or the Paleolithic period, during the last two million years and what now makes up our diet, and advocating for a return towards a hunter-gatherer type of diet of lean meat, fruits, vegetables, and nuts, also known as the so-called Paleo Diet.

 

Balanced Diet-measures and recommendations:

The major nutrients that our body wants are unit proteins, carbohydrates and fats. These offer the body with energy for numerous functions like beating of heart, activity of muscles and brain, etc. additionally, the body wants vitamins and minerals for its optimum functioning. to urge a diet and nutrition, it's necessary to decide on foods from all food teams (cereals, pulses, poultry and meat, milk and milk product, fruits and vegetables).

 

The diverse nutrients (carbohydrates, proteins, fat, minerals, and vitamins) are allotted in 4 essential meals companies: grain products, greens and fruit, milk and milk alternatives and meat and meat options. The food manual specifies the each day recommended quantities for every of those groups. The encouraged everyday intake of protein for an grownup female is ready 45g and that for an adult make is about 55.5g. This wide variety is variable by using opinion due to the fact researches are nonetheless being performed to find out how lots protein an average individual virtually calls for. To make certain that you get sufficient protein, ensure  you take 2-3 portions of it within the day.

 

Dental health and weight management:

The foods that are best for dental health are typically similar varieties of foods that growing children and adults need for overall health. In general, it’s an honest plan to eat lots of contemporary vegetables, which give lots of essential vitamins and minerals. Some vegetables will even facilitate clean your teeth whether or not or not you eat meat, it’s conjointly necessary to eat lots of proteins, which might embrace beans, dairy, loony and even some vegetables, still as meat and fish. Uptake a balance of whole grains, fruits and dairy farm product will any spherical out a diet.

 

Weight management is the method of adopting long manner modification to keep up a healthy weight on the premise of somebody's age, sex and height. Risk of sort a pair of polygenic disease, cardiopathy, stroke, malady disease, uropathy and alternative health problems. Methods of weight management embody uptake a healthy diet and increasing physical activity levels.

 

Food and nutrient supplements:

Food supplements are intended to correct nutritional deficiencies, maintain an adequate intake of certain nutrients, or to support specific physiological functions. They are not medicinal products and as such cannot exert a pharmacological, immunological or metabolic action. Therefore their use is not intended to treat or prevent diseases in humans or to modify physiological functions.

 

In May 2018, the EFSA Panel on Food Additives and Nutrient Sources Added to Food (ANS) adopted guidance on the evaluation of sources of nutrients and bioavailability of nutrient from the sources.

 

Nutrition in Women and Postmenopausal diet:

Middle-age weight gain is common, but getting older doesn't mean you can't get lean. Women pack on more fat during menopause because of hormonal changes, and muscle tissue reduces with age to exacerbate the issue. Many women fail to exercise, further contributing to weight gain. Based on your genetics, much of the added fat may build up around your abdomen. A large waist circumference -- 35 inches or more for women -- indicates high levels of visceral fat, which is linked to deadly diseases like diabetes and heart attack. After menopause, many women put on extra pounds. In addition, their nutritional needs shift, and they may be at higher risk for certain health conditions, like heart disease and osteoporosis.

 

Brain Function:

Scientists know that certain nutrients and other key chemical compounds are essential to human brain function. Serious deficiencies in some of these, such as vitamin B12 and iron, can lead to impaired cognitive function due to neurological, or nerve fiber, complications. Cognition can be defined as the ability to use simple-to-complex information to meet the challenges of daily living. Careful attention to diet help protect the aging brain from problems with nerve cell signals involved in memory and cognition.

 

Functional Foods:

Functional foods are foods that have a significant positive effect on health than basic nutritional meal plan. It is believed that functional foods promote optimal health and help to reduce the risk of many diseases. A common example of a functional food is oatmeal since it contains soluble fibre which can help lower cholesterol levels. Some foods are modified to have health benefits. An example is orange juice that's been fortified with calcium for bone health. Functional foods have been shown to be a tremendously effective for weight reduction and in almost all cases more effective than traditional methods of dietary restrictions to reduce body weight and improving nutritional intake. Most significantly, continuous use of meal replacements may be the most effective means of all treatments when it comes to maintaining body weight. Functional foods are generally used to replace one or two meals a day and allow the individual complete freedom for their remaining daily calories.

Nutrigenetics and nutrigenomics:

Nutrigenetics objective is to identify in what way genetic difference affects response to nutrients. This evidence can be pragmatic to boost health, and inhibit diseases. The final aim of nutrigenetics is to offer people modified nutrition based on their genetic character. Nutrigenomics includes studies about the effects of food constituents on gene expression which shows that the same is the investigation that focuses on discovery and understanding the molecular-level relationship between nutrients and other dietary bioactives with the genome.

Nutrition in Anti-aging Treatment

While aging can’t be stopped fully, it can be slower down with the help of proper nutrition & healthy diet. Skin reflects the inner health status of body. Vitamins, carotenoids, tocopherols, flavonoids and a variety of plant extracts possess antioxidant properties & are widely used for anti-aging treatment either topically or orally.Anti-oxidants such as carotenoids, flavonoids, tocophenols, vitamins (A, C, D and E), and essential omega-3-fatty acids, some proteins and lactobacilli are capable of promoting healthy skin. The best prevention approach against the harmful action of free radicals is a healthy lifestyle (caloric restriction, body care and physical exercise), with low stress conditions and a balanced nutritional diet, including anti-oxidative rich food. To maintain a good skin it is mandatory to drink water properly along with taking Vitamin C rich fruits to prevent any kind of skin diseases.

 

Probiotics & Prebiotics :

Probiotics & prebiotics are one of the most important topics in the field of nutrition these days. Although, they are sound similar but they are having different impact on human health. Prebiotics are those food product or supplements which contain live bacteria, found in human gut, are used to improve health. These gut bacteria are collectively known as gut flora or gut Microbiota. These are having a role of improving digestion along with these are known to reduce the effect of bowel inflammation, regulate blood sugar levels, lowers cholesterol level. Current research shows that they are able to reduce effects of everything from colon cancer to Alzheimer's risk, and their findings are promising. Unlike probiotics, prebiotics are non-living organisms. These are soluble, fermentable fibres that we’re unable to digest in our stomachs. This allows them to progress to our intestines, where this is eaten up by probiotics and fermented into short-chain fatty acids.

 

 

Women and Maternal Nutrition-Dietary Plans

Improvement of maternal nutrition during pregnancy is of key importance to improve health of both mother & baby. Ideally, making healthy food choices should begin in the months prior to conception; however, for some women, as soon as she finds out she is pregnant, it is important that she makes sure her diet is as good as it can be. Australian dietary guidelines recommend that women enjoy a wide variety of nutritious foods every day from the five food groups such as: Fruit, vegetables of different types and colours , legumes and beans, Grain food (mostly wholegrain and/or high fibre varieties such as breads, cereals, rice, pasta and noodles Dairy foods like milk, cheese and yoghurt), Protein such as lean meat, fish, poultry, eggs, nuts and seeds. Prior to conceiving, during pregnancy and lactation, it can be difficult to meet these increased nutritional needs through diet alone. Taking a specially formulated  nutritional supplement ensures that mother & baby get enough important nutrients such as - folic acid, iron, iodine, protein and vitamin D.

 

Nutritional deficiency:

Poor diet or lack of proper dietary intake leads to malnutrition or nutritional deficiency. In some cases it is the effect of excess or imbalances in energy intake. Therefore the term malnutrition covers 2 broad group of conditions- First is under-nutrition & the second one is Obesity or overweight. This condition may lead to several fatal or life threatening diseases if not controlled at the initial stage. Poor diet may lead to lack of vitamins & minerals which can lead kwashiorkor (due to lack of protein), Scurvy (lack of Vitamin C). According to the record of World Health Organization (WHO), 462 million people world-wide are malnourished, and underdeveloped due to poor diet affects 159 million children globally. This condition may complicate the disease like malaria, measles, pneumonia & diarrhoea. On the other hand obesity may lead to the risk of some non-communicable disease like heart disease, stroke, diabetes and cancer. According to survey malnutrition affects approximately all countries with 1.9 billion overweight while 462 million underweight. A healthy balanced diet is recommended for prevention of malnutrition.

Market analysis


Food science is the applied science devoted to the study of food.  It is  a discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public.

Foods are analyzed by scientists working in all of the major sectors of the food industry including food manufacturers, ingredient suppliers, analytical service laboratories, government laboratories, and University research laboratories.

Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as microbiology, chemical engineering, and biochemistry.

According to new market research the report "Nutritional Analysis Market by Parameter, Product Type (Beverages, Bakery & Confectionery, Snacks, Dairy & Desserts, Meat & Poultry, Sauces, Dressings, Condiments, Fruits & Vegetables, Baby Food), Objective, and Region - Global Forecast to 2022", the nutritional analysis market is to reach USD 5.99 Billion by 2022, at a CAGR of 8.2% from 2017. The market for nutritional analysis is driven owing to the rise in consumer awareness, implementation of food safety & nutritional labeling regulations, globalization of food trade, and advancement in technology.

“Vitamin profile dominated the nutritional analysis market in 2016”

The vitamin profile segment dominated the nutritional analysis market, followed by proteins, in 2016. The demand for vitamin supplements and food is increasing in the global market. Growth in health conscious consumers preferring food products or supplements with higher vitamin percentage is fueling the demand for nutritional analysis.

Proteins can be classified by their composition, structure, biological function, or solubility properties. Food proteins are very complex. Various proteins have been purified and characterized. They vary in molecular mass, ranging from approximately 5000 to more than a million Daltons. They are composed of elements including hydrogen, carbon, nitrogen, oxygen, and sulfur.

Beverages are the major product type for nutritional analysis”

Nutrition analysis refers to the process of determining the nutritional content of food. The beverage industry is growing with the innovation of products such as energy drinks, vitamin fortified water, anti-aging water, and sports drinks. On the other hand, the beverage industry is witnessing challenges such as the compositional quality and safety to be monitored in order to track contamination, adulteration, product consistency, and to ensure regulatory compliance from raw ingredients to the finished product.

“Labeling segment, by objective, dominated the nutritional analysis market in 2016”

Nutritional labeling has received considerable attention in the food industry due to increasing consumer interest in health and diet issues. Food labels are a source of information and most often the first means for directly connecting with a consumer; however, its potential is not always well exploited. Labels may be an instrument for reinforcing generic claims and for establishing product differentiation, differentiation across food categories and within a specific category. Consumers have several choices regarding their food supply, so they can be selective about the products they purchase.

 

Scientific Sessions

Abstract Submission : August 20, 2019

Second Early Bird Registration : August 12, 2019

  • Food Safety & Management
  • Food and Economy
  • Malnutrition and Undernutrition
  • Role of Nutrition in prevention of disease
  • Parenteral Nutrition
  • Enteral Nutrition
  • Pediatric Nutrition: Prevalence of overweight
  • Personalized Nutrition and nursing
  • Animal and dairy nutrition
  • Nutrition epidemiology
  • Nutrition related chronic diseases
  • Sports nutrition
  • Vitaminology and lipodology
  • Paleolithic diet
  • Balanced Diet-measures and recommendations
  • Dental health and weight management
  • Food Technology and nutritional supplements
  • Nutrition in Women and Postmenopausal diet
  • Brain Nutrition
  • Functional Foods
  • Nutrigenetics and nutrigenomics
  • Nutrition in Anti-aging Treatment
  • Probiotics & Prebiotics
  • Women and Maternal Nutrition-Dietary Plans
  • Nutritional deficiency
  • Food Packaging
  • Food Safety & Management
  • Food and Economy
  • Malnutrition and Undernutrition
  • Role of Nutrition in prevention of disease
  • Parenteral Nutrition
  • Enteral Nutrition
  • Pediatric Nutrition: Prevalence of overweight
  • Nutrition and nursing
  • Animal and Dairy nutrition
  • Nutrition epidemiology
  • Nutrition related chronic diseases
  • Sports Nutrition
  • Vitaminology and lipodology
  • Paleolithic Diets
  • Balanced Diet- Measures and Recommendations
  • Dental health and weight management
  • Foods and Nutritional Supplements
  • Nutrition in Women and Postmenopausal diet
  • Brain Nutrition
  • Functional Foods
  • Nutrigenetics and Nutrigenomics
  • Nutrition in Anti-aging Treatment
  • Probiotics and Prebiotics
  • Women and Maternal Nutrition-Dietary Plans
  • nutritional deficiency

Registration Categories

Abstract Submission : August 20, 2019

Second Early Bird Registration : August 12, 2019

Awards

FSNH (Food Science, Nutrition and Health) anticipates being able to provide funding to assist some attendees coming from Lower and Middle Income Countries to present their science at the summit.  Participants desiring to be considered for one of these awards need to specify their interest after their submission of the required abstract. Selected participants will receive a cash award of $250 to $1,000 (USD) scholarship Under the 3 categories

  1. Outstanding Submitted Abstract of the FSNH.
  2. Best Research of the conference as evaluated by the Scientific Committee
  3. Young Researcher Award under YRF category to encourage budding scientists/ researcher.

Decisions will be made based on evaluation of the submitted abstract by the Scientific Committee and amount of funds available. The decision made by the Scienctific Committe would be final. We want you to grab this opportunity and participate in the conference...!

Media Partners
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Conference Venue

Sallés Hotel Ciutat del Prat, Barcelona, Spain

 

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