It is with great pleasure and honor to invite you all to the 11th International Conference on Nutrition, Food Science, and Technology, which will be held on October 05-06, 2022 in Madrid, Spain. This conference will deliver new ideas, convictions, strategies, and tactics in the field of Nutrition Food Science, and Technology. Food Science 2022 seeks to bring together the most prestigious societies and industries, as well as known and honorable individuals from top universities throughout the world.
On behalf of the organizing committee, Food Science 2022 invites all researchers, industrialists, doctors, young scientists, as well as students and corporate delegations to attend and have a valuable time. The Conference theme is "Nutritional food with science and technology". The main goal of the Food science 2022 meeting is to promote scientific collaboration, exchange views, and fellowship among Professionals and experts in the food industry. Food Science 2022 is the right venue for connecting with the world's greatest audience.
We warmly encourage all the interested candidates to attend our intellectual event and contribute to its success by your active involvement.
The goal of this conference is to highlight significant research and application in all fields of food science and technology. A variety of Food Science and Technology-related subjects will be covered through oral and poster presentations, as well as discussions and information exchange.
Food Science 2022 will provide a more conducive environment for experts to discuss a wide range of Food Science-related issues like Malnutrition, Food Poison, Food Nutritional Science, Food Adulteration, Food Biotechnology, and other topics that will be covered in Food Science 2022.
Who should attend?
- Food Science Experts
- Health and Food Researchers
- Natural Medicine Researchers
- Alternative Medicine Specialists
- Healthcare Professionals
- Experts from Hospitals
- Food Experts from food industries
- Directors and Professors from Universities
- Nutritionists and Dietitians
- Clinical Researchers
- Food scientists
- Food Chemist
- Food engineers
- Food safety officers
- Quality control officers
We are confident that the knowledge and skills imparted at the Food Science 2022 Conference, through many discussions, speeches, talks, and presentations, will be beneficial and educational for each and every individual. We expect this to be one of the most memorable events for all of us as it will bring together all of the scientists, professors, and delegates for a spectacular outcome. We hope to see you on the day of the event.
Sessions and Tracks
Session 01: Food science
The investigation of food's chemical and physical qualities, as well as any changes that may occur during preparation and storage to ensure the quality of the food.
Session 02: Nutritious food
Nutrition is a field of food science that focuses on food and gives information on a wide range of health topics. Food is the most crucial aspect for humans to have a healthy survival. It also helps with the treatment and cure of many disorders that are caused by a lack of nourishment. Nutrition and health are influenced by a variety of elements such as food, the environment, lifestyle, and others.
Session 03: Food Microbiology
The goal of food microbiology is to reduce microbial exposure in consumers. The food industry, biotechnology, and food safety are all affected by food microbiology. The Food Corporation's role is to guarantee that people have access to nutritious food. Food quality and safety are major problems in the domain of food economics.
Session 04: Food Science and Technology
The application of food science is the selection, preservation, processing, packaging, distribution, and usage of safe food is known as food technology. Its related fields include Analytical chemistry, biotechnology, and Engineering, nutrition, quality control, and food safety management.
Session 05: Analysis and Chemistry of Food
Food chemistry is the study of the chemical composition and characteristics of food, as well as the chemical changes that occur in it. The identification and classification of main nutrients and minor components are aided by food analysis.
Session 06: Synthesized Food
Synthetic or artificial foods are made with food ingredients that have been chemically created. It has the appearance, smell, and taste of real foods. Synthetic amino acids and mixtures of them are used in diet therapy and to boost the protein content of natural foods.
Session 07: Malnutrition and Obesity
Obesity is on the rise, which has resulted in a surge in chronic diseases. Diabetes affects about four out of every five people in underdeveloped nations, according to the International Diabetes Federation. An imbalance in a person's energy or nutrient intake is classified as malnutrition. Undernutrition, micronutrient deficiencies, and obesity are the three kinds of malnutrition addressed. One of the world's most critical health issues is malnutrition.
Session 08: Bioavailability and functional food
Functional food is a typical food that offers health benefits in addition to providing basic nutrition. In food science and the food industry, functional foods, such as nutraceuticals are becoming popular. It is critical for healthy aging and will help to improve the condition of chronic disease in older people.
Session 09: Nutrition, Health, and Ageing
For the growth and function of our body, food provides energy, vitamins, minerals, lipids, protein building blocks, enzymes, and genetic material. Less food intake has become a major risk factor for malnutrition in older age people, especially in terms of protein and micronutrients. This raises the risk of developing a number of age-related diseases.
Session 10: Diet and Exercise
A Nutritious and well-balanced diet can help you to get the calories and nutrients. You must use the energy you consume to fuel your daily activities, which include regular exercise. When it comes to eating foods to fuel your exercise performance, choosing vegetables over doughnuts is not a good option. It's essential to eat the proper foods at the right times.
Session 11: Nutrition in Public Health
The primary purpose of public health nutrition is to improve or sustain the health of selected populations. The main objectives of public health nutrition are to improve the health and well-being of the entire population. As a result, public health nutrition is responsible for the entire system, rather than only illness prevention.
Session 12: Clinical Nutrition and Food Metabolism
Clinical nutrition is the study of whether a person is getting sufficient nutrients to stay healthy. Your nutritional needs are determined by clinical nutritionists based on your lifestyle, family history, and medical history. Dietary and nutritional advice is based on the person's medical information. Dietary changes may also help you avoid getting sick.
Session 13: Nutritional Probiotics
Probiotics are living organisms, according to the World Health Organization. When large quantities of these organisms are taken, they can have obvious biological effects and offer consumers health benefits. For many years, we have consumed it in the form of capsules and dairy products. Probiotics have been shown in studies to aid with hay fever symptoms and stomach upset caused by antibiotics.
Cancer patients should consume a good diet and exercise on a regular basis. Obesity, food, and physical activity are all connected to the development of some cancers. A good diet can help you fight cancer. According to research, good nutrition and exercise can help people during and after cancer treatment.
Session 15: Nutritional Epidemiology
The branch of epidemiology known as nutritional epidemiology analyses the effects of food. Epidemiology is the study of the nutritional factors of disease in human populations. Nutritional epidemiology's main goal is to maintain track of food consumption, nutrient intake, nutritional status of a population, and sickness prevention in order to improve public health.
Session 16: Kinesiology and Food Nutrition
Human nutrition and exercise science both come under sports nutrition. Kinesiology is the science of human movement. These include sections on biomechanics, anatomy, physiology, and neuroscience. Both of these fields of research are multidisciplinary.
Session 17: Nutrition
Nutrition improves the quality of life. Nutrition is essential for living a healthy lifestyle. Food and nutrition are basic requirements for all people in all places. Nutrition is influenced not only by what we consume, but also by the type of food, its manufacturing history, agricultural practices, and how it is processed.
Session 18: Food Policy
Food policy refers to the state in which all people of all ages have access to sufficient, safe, and nutritious food that meets their dietary needs and preferences in order to live an active and healthy life. The goal of achieving global hunger eradication by 2050 is the current problem. Food and nutrition security are multifaceted issues that span numerous industries, disciplines, and policy domains.
- Nutrition assistance
- Food safety
- Dietary guidance and labeling
Session 19: Food Waste Management
The term “Food waste” describes food that was not used for its intended purpose and is managed in a variety of ways, such as a donation to feed people, creation of animal feed, composting, anaerobic digestion, or combustion facilities. Food is lost or wasted for a variety of reasons: bad weather, processing problems, overproduction, and unstable markets cause food loss long before it arrives in a grocery store, while overbuying, poor planning, and confusion over labels and safety contribute to food waste at stores and in homes.
- Food safety management system
- Food contamination and adulteration
- Food processing and analysis
- Food additives and labelling
- Microbiological and chemical aspects of food safety
The industry for food and nutritional supplements has seen a tremendous increase in production and sales. This has allowed lots of new industries to enter the market with products that claim to be the answer to youth, well-being, and necessity. The global nutritional supplement business is expected to be around $100 billion worth, according to Nutritional journals.
According to Plunkett Research, the global agricultural industry market is predicted to be worth $8.6 trillion. According to the World Trade Organization, global food exports were valued at roughly $1.57 trillion in 2017. The cost of food varies from place to region, making it difficult to learn about. Location, food production industries, food transportation, food storage, and climate are all elements that influence it.
The Global Nutrition Report emphasizes the urgent need for coordinated action to reduce the harmful impacts of malnutrition on people. The basic truth is that we won't be able to achieve long-term growth until we address the significant food, nutrition, and health challenges that are restricting the world's poorest people. Moving from theory to practice necessitates paying close attention to those who have been left behind, as well as those who are dealing with crises and the effects of climate change.
Allied Group, one of the best scientific conference planners in the world, has a unique voice in every field of business, technology, and research. A conference series' success is directly influenced by how far it reaches an online community. Every international conference, whether it be for research, academia, or business, needs an online audience.
The main attendees who have a strong interest in attending the Food Science conference are research people, academicians, research institutes, industrialists, and students from the field of food science. The number of unique visitors and page views for conferences based on Nutrition and Food science are remarkably high, and they indicate a resounding success.
Allied expands its frontier by keeping track of each conference's proceedings on the relevant conference webpages and on its official social media accounts. The international scientific and industrial communities are thus invited to witness the variety of talks, discussions, product exhibitions, and alliances.