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16th World Congress on Nutrition and Food Chemistry, will be organized around the theme “Explore new trends and Advances in Nutrition and Food Chemistry”
Nutri-Food Chemistry 2017 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 Chemistry 2017
Submit your abstract to any of the mentioned tracks.
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Food Chemistry is the investigation of compound procedures and associations of all natural and non-organic parts of foods. The natural substances incorporate such things as meat, poultry, lettuce, lager, and drain as cases. It is like organic chemistry in its principle segments, for example, starches, lipids, and protein, yet it likewise incorporates territories, for example, water, vitamins, minerals, catalysts, sustenance added substances, flavours, and hues. This train likewise incorporates how items change under certain sustenance preparing strategies and routes either to improve or to keep them from happening. A case of improving a procedure is support maturation of dairy items with microorganisms that change over lactose to lactic corrosive; a case of keeping a procedure would stop the sautéing on the surface of crisply cut Red Delicious apples utilizing lemon juice or other acidulated water.
- Track 1-1Foodomics
- Track 1-2Flavours and odours
- Track 1-3Pigments in Foods
- Track 1-4Food Allergy
Clinical Nutrition plays a significant role in keeping healthy nutrition balance in patients. It is the nutrition for patients and health care. It denotes to the management of patients in hospitals. It joins primarily the scientific fields of nutrition and dietetics. The main aim for clinical nutrition is to keep a healthy energy balance in patients, as well as providing adequate amounts of nutrients such as protein, vitamins, and minerals. Nutritional Assessment, Parenteral nutrition and Nutrition Physiology comes under clinical nutrition.
- Track 2-1Nutritional Assessment
- Track 2-2Parenteral Nutrition
- Track 2-3Considerations during Intensive Care
- Track 2-4Complications- Trouble Shooting and Follow Up
- Track 2-5Nutrition Physiology
- Track 2-6Oncology Nursing
- Track 2-7Mycotoxins and Alimentary mycotoxicoses
Pediatric nutrition includes proper balanced diet consisting of the necessary nutrients and the suitable caloric intake required to promote growth and withstand the physiologic necessities at the numerous stages of a child's growth. Pediatric nutritional needs vary with respect to age, level of activity, and environmental conditions which are directly related to growth. Breastfeeding has important ingredients to build the baby’s immune system. Pediatric nutrition must consist of essential vitamins and minerals for the growth and development. Proteins are the basic units required for the construction of the body muscles and in all the metabolic activities of the body. To increase the calcium level intake, dairy products are desirable.
- Track 3-1Breastfeeding and Alternatives
- Track 3-2Essential Vitamins and Minerals
- Track 3-3Minerals other than Iron, Control of Iron Deficiency
- Track 3-4Energy and Macronutrients
- Track 3-5Recommended Nutrient Intakes
Nutrition is the science that interprets the interaction of nutrients and other substances in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. The diet of an organism is what it eats, which is largely determined by the availability, processing and palatability of foods. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of food-borne illnesses. A poor diet may have an injurious impact on health, causing deficiency diseases such as blindness, anaemia, scurvy, preterm birth, stillbirth and cretinism; health-threatening conditions like obesity and metabolic syndrome; and such common chronic systemic diseases as cardiovascular disease, diabetes, and osteoporosis.
- Track 4-1Nutrient Bioavailability
- Track 4-2Divergence and Convergence in Nutrition Science
- Track 4-3Role of Food and Nutrition in Health
- Track 4-4Food Protein Denaturation
- Track 4-5Lipids Structures and Interactions with Water and Food Proteins
- Track 4-6Carbohydrates Structure and Interactions with Water and Proteins
- Track 4-7Food Science of Animal Resources
- Track 4-8Minerals: Their Functions and Sources
The effects of dietary intake and nutritional status on health are complex. Understanding and untangling specific effects of overall diet and individual nutrients requires an understanding of the complex interactions among dietary, lifestyle, metabolic and genetic exposures and the critical-thinking skills for clarifying them in population-based data.The Nutritional Epidemiology Program is designed to train students in the design, implementation, and analysis of epidemiologic studies that address questions of the role of dietary intake and nutritional status in disease prevention.
- Track 5-1Malnutrition and associated disorders
- Track 5-2Innovative human therapeutics
- Track 5-3Importance of Nutrition in Chronic Diseases
- Track 5-4Gene Nutrient Interactions
- Track 5-5Nutrigenomics
- Track 5-6Epidemiological studies on nutrition
Vitamins and minerals boost the immune system; support normal growth and development, and help cells and organs do their jobs. Vitamins and minerals are essential nutrients because they perform hundreds of roles in the body. There is a fine line between getting enough of these nutrients (which is healthy) and getting too much (which can end up harming you). Eating a healthy diet remains the best way to get sufficient amounts of the vitamins and minerals you need.
- Track 6-1Food enzymes and reaction mechanisms
- Track 6-2Vegetarian Diets
- Track 6-3Healthy Aging
- Track 6-4Water-soluble vitamins
- Track 6-5Fat-soluble vitamins
- Track 6-6Vitamin and mineral supplements
Food Science is the study of the nature of foods, the causes of their deterioration and the principles underlying methods of processing. The Food Scientist is an important link in the chain of events which results in the widespread availability of the great variety of nutritious, safe and reasonably priced food that most of us take for granted. Food Technology is more concerned with the understanding and application of science to food to satisfy the needs of society for sustainable food quality, safety and security. The modern Food Technologists is primarily concerned with problems related to the manufacture, packaging and distribution of food which is safe, nutritious and attractive but employing techniques that are efficient and cost effective.The subject of FST therefore includes the study of basic sciences such as chemistry, biochemistry, microbiology, mathematics and engineering and how these are applied to food systems.
Natural domesticated animals raised for meat, eggs, and dairy items must have entry to the outside and be given natural sustain. They may not be given anti-microbials, development hormones, or any creature by-products. Organic sustenance has turned out to be exceptionally famous. In any case, exploring the labyrinth of natural sustenance names, advantages, and claims can befuddle. Is natural nourishment truly better for your mental and physical wellbeing? Do GMOs and pesticides cause growth and different sicknesses? What do every one of the marks mean? This guide can help you settle on better decisions about shopping natural, including what to concentrate on and how to make eating natural more moderate.
- Track 8-1Stonyfield Organic Reduced Fat
- Track 8-2Nutrients
- Track 8-3Anti-nutrients
- Track 8-4Organic meat production
- Track 8-5Health and safety
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. The underlying forces driving these trends are set to continue, and the potential for increased demand for livestock nutritionremains vast in large parts of the developing world. Growing consumption of dairy and other livestock products is bringing important nutritional benefits to large segments of the population of developing countries, although many millions of people in developing countries are still not able to afford better-quality diets owing to the higher cost.
- Track 9-1Canned Seafood Products
- Track 9-2Dairy Products
- Track 9-3Meats and Fish
- Track 9-4Nutrition from Animal Source
Food items, for the most part of high protein content, delivered by new mechanical strategies from such nutritive substances as proteins or their segment amino acids, starches, fats, vitamins, and follow components. Manufactured and fake nourishment items more often than not copy characteristic sustenance items in appearance, taste, and scent. Engineered sustenance items are gotten from artificially integrated nourishment substances. On a basic level, cutting edge manufactured natural science allows the combination of any nourishment substance from synthetic components. Be that as it may, the multifaceted nature of combining high-atomic weight mixes, which incorporate nourishment bio-polymers, particularly proteins and polysaccharides (starch and cellulose), makes the generation of engineered sustenance items financially unfeasible at present. Hence, mostly low-sub-atomic weight mixes, for example, vitamins and amino acids, are blended. Engineered amino acids and blends of them are added to regular nourishment items to expand their protein content and are likewise utilized as a part of dietotherapy, for instance, in the intravenous encouraging of patients when ordinary eating is troublesome or inconceivable.
- Track 10-1Synthetic Peptides
- Track 10-2Synthetic fiber
- Track 10-3Food coloring
- Track 10-4Synthetic fuel
Nourishment added substances will be substances added to sustenance to safeguard flavour or upgrade its taste and appearance. A few added substances have been utilized for a considerable length of time; for instance, safeguarding sustenance by pickling (with vinegar), salting, as with bacon, saving desserts or utilizing sulfur dioxide as with wines. With the appearance of handled sustenance’s in the second 50% of the twentieth century, numerous more added substances have been presented, of both common and manufactured starting point.
- Track 11-1Cacking Agents
- Track 11-2Bulking agents
- Track 11-3Food coloring
- Track 11-4Emulsifiers
- Track 11-5Flavor enhancers
- Track 11-6Glazing agents
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. Muscle contains a large pro-portion of the total protein in the adult body (40%) and accounts for between one third and one half of all protein turnover in the body. Its total mass and cellular biology are markedly affected by the extent and type of its habitual contractile activity; furthermore, muscle is important not only as a machine for the transduction of chemical energy into mechanical work, but it is also engaged in the diurnal regulation of the ebb and flow of amino acids between the center and the periphery with feeding and fasting, and muscle can be considered to be a store of energy and nitrogen during starvation and disease and after injury.
- Track 12-1Sports Food and Energy Drinks
- Track 12-2Whey Protein Nutrition
- Track 12-3Sports Nutrition Supplements
- Track 12-4Maintenance of Body Composition
- Track 12-5Maintenance of Energy Balance
The study of disease transmission of foodborne contamination is evolving. New pathogens have developed, and some have spread around the world. Numerous microbes including Salmonella, Escherichia coli, Campylobacter, and Yersinia enterocolitica, have supplies in solid nourishment creatures, from which they are spreadind to an expanded assortment of sustenances. These pathogens cause a huge number of instances of sporadic sickness and ceaseless complexity, and also huge and testing episodes over many states and countries. Enhanced observation that consolidates quick subtyping technique, group ID, and community oriented epidemiologic examination can recognize extensive, scattered flare-ups. Flare-up examinations and case-control investigations of sporadic cases can recognize disease sources and guide the improvement of particular avoidance techniques. Better comprehension of how pathogens are holding on in creature repositories is additionally basic to effective long haul aversion. Anticipation of foodborne ailment will progressively rely on upon tainting control of encourage and water devoured by the creatures themselves.
- Track 13-1Ptomaine poisoning
- Track 13-2Botulism
We have billions of friendly bacteria living in digestive tract. Each person’s bacterial flora may be as unique as fingerprints. Friendly bacteria help in digesting the food and absorb nutrients effectively. In a sense, many components of our food cannot be digested in common— the bacteria digest it. The probiotic bacteria used in commercial products today are largely members of the genera Lactobacillus and Bifid bacterium.
Enteral nutrition generally refers to any method of feeding that uses the gastrointestinal (GI) tract to deliver part or all of a person's caloric requirements. It can include a normal oral diet, the use of liquid supplements or delivery of part or all of the daily requirements by use of a tube (tube feeding). The discussion would acquaint you with the complications of enteral feeding, home therapy related to enteral feeding etc.
- Track 14-1Diets for enteral nutrition
- Track 14-2Nutrition properties of probiotics
- Track 14-3Complications of enteral nutrition
- Track 14-4Methods of delivering enteral nutrition
- Track 14-5Health benefits of probiotics
- Track 14-6Role of probiotic in allergic diseases
Food Contamination alludes to the nearness in sustenance of destructive chemicals and microorganisms which can bring about shopper disease. This article addresses the substance defilement of nourishments, instead of microbiological tainting, which can be found under foodborne disease. The effect of compound contaminants on customer wellbeing and prosperity is regularly obvious simply after numerous times of processing. Prolonged presentation at low levels (e.g., growth). Compound contaminants introduce in sustenance are frequently unaffected by warm preparing (not at all like most microbiological operators). Concoction contaminants can be grouped by the wellspring of defilement and the component by which they enter the nourishment item.
- Track 15-1Environmental contaminants
- Track 15-2Processing contaminants
- Track 15-3Emerging food contaminants
- Track 15-4Safety and regulation
- Track 15-5Food contaminant testing
Hereditarily altered sustenances or GM nourishments, otherwise called hereditarily built nourishments, are nourishments delivered from creatures that have had changes brought into their DNA utilizing the techniques for Hereditary Building. Hereditary building strategies take into account the presentation of new qualities and in addition more prominent control over characteristics than past techniques, for example, particular rearing and transformation breeding. Business offer of hereditarily adjusted nourishments started in 1994, when Calgene initially promoted its unsuccessful Flavr Savr deferred aging tomato. Most sustenance changes have fundamentally centered around trade trims out popularity by ranchers, for example, soybean, corn, canola, and cotton. Hereditarily changed harvests have been built for imperviousness to pathogens and herbicides and for better supplement profiles. GM domesticated animals have been created, in spite of the fact that as of November 2013 none were on the market.
- Track 16-1Genetically Modified Vegetables
- Track 16-2Genetically Modified Crops
- Track 16-3Genetically Modified Sugar Cane
- Track 16-4Recombinant food-grade organisms for healthcare
The field of investigation of the role of nutrition in the cancer process is very broad. It is becoming clearer as research continues that nutrition plays a major role in cancer. It has been estimated by the American Institute for Cancer Research and the World Cancer Research Fund that 30–40 per cent of all cancers can be prevented by appropriate diets, physical activity, and maintenance of appropriate body weight. It is likely to be higher than this for some individual cancers. Most of the research on nutrition and cancer has been reductionist; that is, a particular food or a nutrient has been studied in relation to its impact on tumour formation/regression or some other end point of cancer at a particular site in the body. These studies are very helpful in seeing the details of the mechanisms of disease. However, they do not help give an overall picture of how to prevent cancer on a dietary level. Even less, they tell little of how to eat when a person already has a cancer and would like to eat a diet that is favourable to their recovery.
- Track 17-1Childhood Cancer
- Track 17-2Nutrition in cancer care
- Track 17-3Advances in Ovarian Cancer Research
- Track 17-4Nutrition Care of the Cancer Patient
- Track 17-5Nutrition Therapy and benefits
- Track 17-6Nutrition and breast cancer
- Track 17-7Drugs dealing with Cancer cure
Malnutrition is a state of nutrition in which a deficiency or excess (or imbalance) of energy, protein and other nutrients causes measurable adverse effects on tissue / body form (body shape, size and composition) and function and clinical outcome. The term malnutrition does include obesity; however BAPEN is focussed on the problem of “under nutrition”. Malnutrition can often be very difficult to recognise, particularly in patients who are overweight or obese to start with. Malnutrition can happen very gradually, which can make it very difficult to spot in the early stages. Some of the symptoms and signs to watch out for include:
Loss of appetite
Weight loss – clothes, rings, jewellery, and dentures may become loose
Tiredness, loss of energy
Reduced ability to perform normal tasks
Reduced physical performance – for example, not being able to walk as far or as fast as usual
Altered mood – malnutrition can be associated with lethargy and depression
- Track 18-1Malnutrition in infants
- Track 18-2Nutrition, ageing, and physical functioning
- Track 18-3Marasmus role in malnutrition
- Track 18-4Major micronutrients deficiencies
- Track 18-5Nutrition and the physiology of malnutrition
- Track 18-6Protein energy malnutrition
Psychology has been applied to the field of sports so that athletes can maximize their ability on the playing field and to the legal system so that the validity of eyewitness memory can be better understood. Businesses have long relied on psychologists for selection methods and tests for personnel, yet one discipline has yet to be tapped the field of nutrition. As is true of exercise, eating is a behaviour important for optimal health. Eating meets basic biological needs, yet many people suffer health problems due to poor eating choices. For example, some people eat too much food for their level of activity and gradually become obese. Others restrict their food intake severely, resulting in serious health problems and even death. Drastically limiting food intake is often motivated by psychosocial factors such as a misguided desire to improve physical appearance or to enhance athletic performance. Good nutritional practices and weight control are two related but different issues in health psychology. Positive health behaviors include eating all necessary nutrients while preventing an accumulation of excess body fat. Body weight can be lost through starvation, but this is dangerous to health and results in undesirable losses of muscle and bone mass. Another important fact is that many adults who lose weight eventually regain it in the form of fat. This happens because they revert to previous eating and exercise patterns. Maintenance of a healthy body weight is central to good health.
- Track 19-1Lipid metabolism
- Track 19-2Protein and amino acid metabolism
- Track 19-3Appetite and its control
- Track 19-4Influence of genotype on inflammation and metabolism
- Track 19-5Water and electrolytes in health and disease
Nutrigenetics goal is to identify how genetic difference affects response to nutrients. This information can be pragmatic to enhance health, and prevent diseases. The ultimate goal of nutrigenetics is to offer people modified nutrition based on their genetic makeup. Nutrigenomics is a branch of Nutritional genomics which studies about the effects of food constituents on gene expression. This means that nutrigenomics is research focusing on identifying and understanding molecular-level interaction between nutrients and other dietary bioactives with the genome. Nutrigenetics and Nutrigenomics hold much potential for providing better nutritional information to the public generally, genetic subgroups and individuals.
- Track 20-1Nutrigenetics
- Track 20-2Telomere and Nutritional Status
- Track 20-3Nutritional Genomics
- Track 20-4Nutritional Epigenetics
- Track 20-5Genome Damage and Nutritional Deficiency
From time immemorial it has been recognized that women especially pregnant and lactating women form one of the most vulnerable segments of the population from nutritional point of view. Maternal under nutrition is associated with low birth weight and all its attendant adverse consequences. Epidemiological studies has documented the magnitude and adverse consequences of chronic energy deficiency(CED) on the mother child dyad and paved way for effective intervention programmes to address under nutrition during pregnancy and lactation. Too early, too close, too many and too late pregnancy adversely affect nutrition and health status of the mother child dyad; timely contraceptive care has become an indirect effective intervention to prevent deterioration in maternal and child nutrition. Yet another important indirect cause of under nutrition continues to be infections; under nutrition increases the susceptibility for infections; infections aggravate under nutrition. With the advent of HIV epidemic, it is inevitable that over the next decade there will be an increase in under nutrition in women due to HIV infection. While under nutrition continues to be major problem as in the earlier decades, the current decade has witnessed the progressive rise of over nutrition in women during reproductive age especially among the affluent segments of population both in urban and in rural areas. It has become imperative to assess the pregnant women diet and nutrition and give them appropriate advice and care.
- Track 21-1Prenatal Nutrition
- Track 21-2Nutrition and Pregnancy
- Track 21-3Prevention of Maternal Deaths
- Track 21-4Low Birth Weight- Prevention, Control and Treatment
- Track 21-5Nutrient Needs during Lactation
An optimal nutritional package should guarantee adequate intakes of amino acids, carbohydrates, fatty acids, minerals, and vitamins by animals through a supplementation package that modifies deficiencies in basal diets. Dietary supplementation with certain nutrients such as arginine, glutamine and zinc can regulate gene expression and metabolic paths to enhance immune function, fertility, pregnancy outcome, neonatal survival and growth, feed efficiency and meat quality. The proper balance of protein, vitamins and all nutritionally important minerals in diets is needed to make a fruitful nutrition program that is both productive and economical.
- Track 22-1Livestock Protein Supply
- Track 22-2Livestock Nutrition Aspects
- Track 22-3Ruminant Nutrition
- Track 22-4Feed Quality and Safety Guidelines
- Track 22-5Sustainability According to the Feed Type
- Track 22-6Non-Ruminant Nutrition
The word nutrition first appeared in 1551 and comes from the Latin word nutrire, meaning “to nourish.” Today, we define nutrition as the sum of all processes involved in how organisms obtain nutrients, metabolize them, and use them to support all of life’s processes. Nutritional science is the investigation of how an organism is nourished, and incorporates the study of how nourishment affects personal health, population health, and planetary health. Nutritional science covers a wide spectrum of disciplines. As a result, nutritional scientists can specialize in particular aspects of nutrition such as biology, physiology, immunology, biochemistry, education, psychology, sustainability, and sociology. In 1946, the World Health Organization (WHO) defined health as “a state of complete physical, mental, and social well-being, and not merely the absence of disease or infirmity.” The foods we eat contain nutrients. Nutrients are substances required by the body to perform its basic functions. Nutrients must be obtained from diet, since the human body does not synthesize them. Nutrients are used to produce energy, detect and respond to environmental surroundings, move, excrete wastes, respire There are six classes of nutrients required for the body to function and maintain overall health. These are carbohydrates, lipids, proteins, water, vitamins, and minerals. Foods also contain nonnutrients that may be harmful (such as cholesterol, dyes, and preservatives) or beneficial (such as antioxidants).
- Track 23-1Vitamin and mineral nutrition- current researches
- Track 23-2Transfusion of drugs for Clinical Nutrition
- Track 23-3Nutritional analysis tools and software
The common nutrition criteria are not intended as a universally applicable system. The choice of categories was motivated by the need to balance the need for simplicity and consistent treatment of similar products on the one hand and, on the other, the need to avoid categories so broad that only lax nutrition criteria would accommodate all types of products represented in a category. In order to ensure both robustness and fairness, it was necessary to create sub-categories within most of the nine categories.
- Track 24-1Nutritional supplements- An introduction
- Track 24-2Food Safety for nutritional and health growth
- Track 24-3Detection of GM food
- Track 24-4Risk and safety issues with GM food
- Track 24-5Government regulations for GM food
Obesity is a growing concern because being overweight is widely regarded as a major risk factor for metabolic syndrome, cardiovascular disease, and premature death. Although the mechanisms for this weight gain have not been entirely elucidated, dietary factors may be important in the development of obesity. Diet consists of combinations of foods, and these individual components may have interactive or synergistic effects that make studying dietary factors in isolation difficult. Dietary patterns that represent a combination of foods may be more strongly associated with disease risk than an individual food and nutrient. Previous studies have reported that dietary patterns that are high in fruits, vegetables, and fibre might be associated with areduced risk of obesity.
- Track 25-1Diet, Exercise, Behaviour and Lifestyle Interventions
- Track 25-2Anti-Aging
- Track 25-3Anti-Aging
- Track 25-4Obesity and its Treatment
- Track 25-5Weight Management Tips
- Track 25-6Areas of Adipose Fat Distribution
- Track 25-7Behaviour Modification
Nutritional Therapy is the application of nutrition science in the promotion of health, peak performance and individual care. It focusses on the therapeutic approach for dealing with nutritional related disorders and malnutrition. It deals with Nutrition therapy and benefits, Nutrition and cancer and innovative treatments and Nutrition and Cancer- Clinical Studies. In 2011, the most recent year in which most of the countries reported data, the United States spent 17.7 per cent of its GDP on health care, whereas none of the other countries tracked by the OECD reported spending more than 11.9 per cent. The United States spends $8,508 per person, two and a half times more than the average of $3,322 for OECD countries. America spends about 50 per cent more than Norway, the next largest per capita spender.
- Track 26-1Metabolomics
- Track 26-2Cardiac Rehabilitation
- Track 26-3Pharmaceutics enhancing the level of Nutrition
- Track 26-4Effects of long-chain triglyceride in humans
- Track 26-5Cachexia in chronic heart failure
- Track 26-6Early gene-diet interaction