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17th World Congress on Nutrition and Food Chemistry, will be organized around the theme “Exploring New Dimensions in Nutrition and Food Science”

Nutri- Food Chemistry 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 Chemistry 2018

Submit your abstract to any of the mentioned tracks.

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Food and Nutrition are the system that we get energy for our bodies. We must to substitute nutrients in our bodies with an innovative source on a daily basis. Water is a significant element of nutrition. Carbohydrates, Proteins, Fats are also essential.  Preserving important Vitamins and Minerals are also significant to preserving good healthiness. For prenatal women and grownups over 50, Vitamins for instance Vitamin D and minerals such as iron and calcium are significant to deliberate after indicating foods to eat, as well as probable dietary supplements. 

  • Track 1-1Food Products
  • Track 1-2Temperature Regulation and Fluid and Electrolyte Balance
  • Track 1-3Food Bioactivity
  • Track 1-4Food toxicology and microbiology Spoilage prevention and control
  • Track 1-5Food additives
  • Track 1-6Food and Cosmetic toxicology
  • Track 1-7Dietary Management
  • Track 1-8Nutritional Benefits
  • Track 1-9Nutrients
  • Track 1-10Exercise, Nutrition and Health

We believe that healthy eating is taking a positive approach to food while eating a variety of foods from each of the MyPlate food groups. This means that we concentrate on the nutrients and healthfulness that foods bring without following the latest fads. Our recommendations stem from science – research that has been conducted over decades to show us the most beneficial way to build a diet.

  • Track 2-1Nutrient Bioavailability
  • Track 2-2Role of Food and Nutrition in Health
  • Track 2-3Food Science of Animal Resources
  • Track 2-4Health policies & implementation
  • Track 2-5Minerals: Their Functions and Sources

Food toxicology is based on the analysis and toxic effects of bioactive substances as they occur in foods. Food toxicology is an individual field that evaluates the effects of constituents of the complex chemical matrix of the diet on the activities of toxic agents that may be natural endogenous products or may be introduced from contaminating organisms or from food production, processing, and preparation. Food toxicology is gains vital attention as food supply chain is becoming more worldwide in origin and any contamination or toxic manifestation may cause severe adverse health effects.

  • Track 3-1Chemical Composition of Food
  • Track 3-2Dose-response relationships
  • Track 3-3Food waste disposals
  • Track 3-4Pesticide chemistry and toxicology
  • Track 3-5Food chemistry and toxicology
  • Track 3-6genetically modified food
  • Track 3-7 Food contaminants
  • Track 3-8Food intolerance
  • Track 3-9Food safety assessment
  • Track 3-10Food allergy

Food science draws from many disciplines such as and biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere. The food you consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development comes the mass production of food products using principles of food technology. All of these interrelated fields contribute to the food industry – the largest manufacturing industry in the United States.

  • Track 4-1Research and Development: Food Technology
  • Track 4-2Human Sensory Systems and Food Evaluation
  • Track 4-3Food Ingredient Technology
  • Track 4-4Food Fortification
  • Track 4-5Fermentation Technology
  • Track 4-6Food Grading
  • Track 4-7Advanced Analytical Techniques in Agriculture
  • Track 4-8Food Lipids & Food Proteins
  • Track 4-9Biological and Food Process Design
  • Track 4-10Post-harvest Technology of Fruit & Vegetables

Plants are irreplaceable food resources for humans.  Synthetic chemicals and petroleum derivatives can replace many plant-derived medicines, fibers, and dyes; metal, brick, and concrete can replace wood, but there is no substitute for plant-derived foods. Almost all human foods are plants or organisms that eat plants.  Saprophytic fungi contribute relatively little to the average caloric intake of most people. The first humans gathered wild species. Modern cultures rely on high-yielding cultivars, giving them greater control over food supplies.  While food scarcity and famine remain threats in some parts of the world, more than 90% of the world has a predictable and sufficient source of food.

  • Track 5-1Genetically Modified Crops
  • Track 5-2Dietary Fiber-Beta Glucans
  • Track 5-3Nutritional Quality of Harvested Food
  • Track 5-4Carotenoids- Alpha & Beta Carotene, Lutein, Lycopene
  • Track 5-5Sustainable Farming Systems and Nutrient Dense Food
  • Track 5-6Nutraceuticals Bioactives

Nutrition, Food Science and Public Health Conference focuses on the production of latest food products, design of processing techniques that provide these foods, advancements in packaging materials, shelf life studies, sensory analysis of food by panels, and also microbiological and chemical testing. Food scientists could study a lot of elementary phenomena that are directly coupled to the assembly of food products and its properties. It brings along multiple scientific fields like biology, chemical engineering, and organic chemistry.

  • Track 6-1Food processing industries and practices
  • Track 6-2Guidelines for food safety Standards & regulations
  • Track 6-3Food preservation technologies
  • Track 6-4Food chemistry and biochemistry in food processing
  • Track 6-5Parameters for food processing
  • Track 6-6Food bio actives on nutrition & food product development
  • Track 6-7Food processing industries and practices

Food chemistry is the science which deals with the chemical composition and properties of food and the chemical changes it undergoes due to natural and artificial processing mechanism. Food composition data (FCD) are detailed sets of information on the nutritionally important components of food and provides high value for energy and nutrients including protein, carbohydrates, fat, vitamins and minerals and for other important food components such as fibre. The data are presented in food composition databases (FCDBs). Knowledge about the chemical composition of food is the first essential parameter in dietary treatment of disease or in any quantitative study of human nutrition.

  • Track 7-1Milk and Dairy Products
  • Track 7-2Fruits and Vegetables
  • Track 7-3Meat, Fish and Poultry Products
  • Track 7-4Cereals and Cereal Products
  • Track 7-5Legumes and Oilseeds

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

Food Science blends food microbiology, chemistry, physics, engineering and nutrition therefore the application of data so gained to the event of food product and processes, the preservation and storage of foods, and therefore the assurance of food safety and quality. It is a basic process of how heat, water, acid and base change our foods.od and Cosmetics Toxicology

  • Track 9-1Food Chemistry
  • Track 9-2Food safety Risk assessment and management
  • Track 9-3Food quality control and safety measures Consumer labelling
  • Track 9-4Guidelines for food safety Standards & regulations
  • Track 9-5Food Preservation
  • Track 9-6Food Biotechnology
  • Track 9-7Food Preference
  • Track 9-8Food Nanotechnology
  • Track 9-9Food Engineering
  • Track 9-10Food Engineering
  • Track 9-11Food Toxicology
  • Track 9-12Food Management

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 10-1Cacking Agents
  • Track 10-2Bulking agents
  • Track 10-3Food coloring
  • Track 10-4Emulsifiers
  • Track 10-5Flavor enhancers
  • Track 10-6Glazing agents

Food chemistry also includes the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline withal encompasses how products change under certain aliment processing techniques and ways either to enhance or to obviate them from transpiring. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut red apples using lemon juice or other acidulated water.

  • Track 11-1Water and Minerals
  • Track 11-2Flavor and Color Compounds
  • Track 11-3Food Additives
  • Track 11-4Chemical Preservatives
  • Track 11-5Contaminants
  • Track 11-6Proteins
  • Track 11-7Lipids
  • Track 11-8Carbohydrates
  • Track 11-9Vitamins

Food and nutritional toxicology emphasizes on the food components and the food toxins including the absorption, distribution, metabolism, and excretion of xenobiotic, allergenic and toxic constituent role of diet and nutrients in mutagenesis and carcinogenesis. It also deals with the toxins present in the food and food substances. The toxins released from the packaging material and associated components with the food.

  • Track 12-1Pesticidal Toxicology
  • Track 12-2Food Safety and Toxicology
  • Track 12-3Genetically Engineered foods
  • Track 12-4Aflatoxins
  • Track 12-5Biotoxins
  • Track 12-6Biotoxins
  • Track 12-7Mycotoxicology
  • Track 12-8Food Irradiations
  • Track 12-9Heavy Metal Toxicity
  • Track 12-10Food Born Infections

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 13-1Genetically Modified Vegetables
  • Track 13-2Genetically Modified Crops
  • Track 13-3Genetically Modified Sugar Cane
  • Track 13-4Recombinant food-grade organisms for healthcare

Food nanotechnology is a zone of rising interest and opens up an entire universe of new conceivable outcomes for the sustenance business. Nanotechnology involves the manipulation of microscopic matter that ranges from 1 to 100 nm in size. Because food and water are naturally made up of particles that are on the nanometer scale, engineered nanoparticles are able to penetrate these products easily based on their similar properties. These particles can act as a whole unit by performing similar transportation functions that prove useful in almost every industry, particularly involving food products.

  • Track 14-1Organized Nano sized additives
  • Track 14-2Nano coating
  • Track 14-3Nano sized agrochemicals
  • Track 14-4Nano encapsulation

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 15-1Nutrigenetics
  • Track 15-2Telomere and Nutritional Status
  • Track 15-3Nutritional Genomics
  • Track 15-4Nutritional Epigenetics
  • Track 15-5Genome Damage and Nutritional Deficiency

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 16-1Nutritional supplements
  • Track 16-2Food Safety for nutritional and health growth
  • Track 16-3Detection of GM food
  • Track 16-4Risk and safety issues with GM food
  • Track 16-5Government 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 a reduced risk of obesity.

  • Track 17-1Diet, Exercise, Behaviour and Lifestyle Interventions
  • Track 17-2Anti-Aging
  • Track 17-3Obesity and its Treatment
  • Track 17-4Weight Management Tips
  • Track 17-5Areas of Adipose Fat Distribution
  • Track 17-6Behaviour 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 18-1Metabolomics
  • Track 18-2Cardiac Rehabilitation
  • Track 18-3Pharmaceutics enhancing the level of Nutrition
  • Track 18-4Effects of long-chain triglyceride in humans
  • Track 18-5Cachexia in chronic heart failure
  • Track 18-6Early gene-diet interaction

Nutrition is a critical component to therapy for young children with chronic diseases and medical conditions. Proper nutritional support prevents malnutrition, assures appropriate physical growth and development, and helps to maintain a strong immune system. A pediatric registered Dietician is a licensed health professional who specializes in the nutritional care of children and understands their specific nutritional needs. Children’s Hospital has a team of Registered dieticians, board certified in pediatrics, who collaborate with physician teams to provide expert, evidence-based nutritional care for infants, children and adolescents

  • Track 19-1Recommended nutrient intakes
  • Track 19-2Energy and Macronutrients
  • Track 19-3Breastfeeding and alternatives
  • Track 19-4Caring practices

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 20-1Synthetic Peptides
  • Track 20-2Synthetic fiber
  • Track 20-3Food coloring
  • Track 20-4Synthetic fuel

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 Gastro Intestinal (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 21-1Diets for enteral nutrition
  • Track 21-2Nutrition properties of probiotics
  • Track 21-3Complications of enteral nutrition
  • Track 21-4Methods of delivering enteral nutrition
  • Track 21-5Health benefits of probiotics
  • Track 21-6Role of probiotic in allergic diseases

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 22-1Childhood Cancer
  • Track 22-2Nutrition in cancer care
  • Track 22-3Advances in Ovarian Cancer Research
  • Track 22-4Nutrition Care of the Cancer Patient
  • Track 22-5Nutrition Therapy and benefits
  • Track 22-6Nutrition and breast cancer
  • Track 22-7Drugs dealing with Cancer cure

Nutrition and nutritional care have gained wide clinical and scientific interest during the past decades. The increasing knowledge of metabolic disturbances and nutritional assessment in chronic and acute diseases has stimulated rapid advances in design, development and clinical application of nutritional support. No patient should have insufficient intake of energy and substrates in modern hospital care treatment. The parenteral route can be used successfully when other alternatives of nourishment are difficult or impossible. Nowadays, fully adequate nutrition can be performed by giving total parenteral nutrition (TPN). The regimen can be individualized to cover different needs. In the short term we can compensate for disturbances in the longer term we can maintain nutritional balance.

  • Track 23-1Nutritional Assessment
  • Track 23-2Parenteral Nutrition
  • Track 23-3Considerations during Intensive Care
  • Track 23-4Nutrition Physiology
  • Track 23-5Public health and Consumer Protection

The Livestock industry is one of the largest and most influential industries on the planet. With millions of farms and billions of animals worldwide, its ultimate goal is to “manage production for optimal yields to ensure economic viability and to supply sufficient volumes to feed large populations”. The health of large animal groups directly correlates with the operational stability and overall profitability of a farming operation. Every livestock operation has unique characteristics that lead to distinct livestock nutrition requirements. Because of this, it is essential to review the ingredients of livestock feed to understand the nutritional effect it will have on different types of animals.

  • Track 24-1Dairy products
  • Track 24-2Meats and fish
  • Track 24-3Nutrition from Animal Source

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 25-1Food enzymes and reaction mechanisms
  • Track 25-2Vegetarian Diets
  • Track 25-3Healthy Aging
  • Track 25-4Water-soluble vitamins
  • Track 25-5Fat-soluble vitamins
  • Track 25-6Vitamin and mineral supplements

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 26-1Ptomaine poisoning
  • Track 26-2Botulism

Sports nutrition deals with the well-designed nutrition plans assigned for athletes. The energy required for living and physical activity comes from the food we eat and fluid intake. All the Macronutrients are required for energy resources for as nutrition for athletes. Active adults and competitive athletes turn to sports nutrition to help them achieve their goals. Examples of individual goals could include gaining lean mass, improving body composition, or enhancing athletic performance. These sport-specific scenarios require differing nutritional programs. Research findings indicate the right food type, caloric intake, nutrient timing, fluids, and supplementation are essential and specific to each individual. Proper exercises & physical activity along with proper nutrition includes daily healthy habits to maintain good health & fitness.

  • Track 27-1Healthcare Nutrition for Athletes
  • Track 27-2Eating Disorders in Athletes
  • Track 27-3Amino Acid Metabolism in Exercise
  • Track 27-4Exercise, Nutrition and Health