Nutrition 2022 | Dubai | UAE | Allied Conferences | Meetings

Global assembling of Academicians, Researchers, Scholars & Industry to disseminate and exchange information at 100+ Allied Academies Conferences

Theme

Emerging Trends in Nutrition, Food Science and Technology

- Nutrition 2022

About Conference

The 11th International Conference on Nutrition, Food Science and Technology aims to bring together researchers, clinicians, and health professionals to discuss the most recent advancements in Nutrition, Food Science and technology to explore fresh approaches to problems like health inequalities, diseases related Nutrition, and insufficient access to Nutrition services.

Keynote speakers, panellists, and attendees at the conference will come from all over the world and represent a variety of academic specialties, including dieticians, Nutritionists, public health specialists, doctors, and researchers.

The Conference mainly focuses on “"Emerging Trends in Nutrition, Food Science and Technology”. Food Science and Nutrition Conference 2023 will provide an excellent opportunity for Nutritionists, Dieticians, research faculties, and educators to exchange their ideas and research findings.

Metrics

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.

Welcome Message

We cordially invite you all to the 11th International Conference on Nutrition, Food Science and Technology, which will be held on September 25–27, 2023, in Prague, Czech Republic, and will concentrate on recent advancements in food technology. The creative theme for this year is “Emerging Trends in Nutrition, Food Science and Technology”.

Food Science 2023 conference aims to highlight important research, applications, and emerging technologies in all areas of Food Science and Nutrition there will be oral and poster presentations, as well as information exchange.

During this three-day event, some of the experts in the food science and Nutrition industry, including researchers, scientists, food technologists, Nutritionists, dietician, food engineer, healthcare professionals, and industry key players, will be present to promote discussion, encourage collaborations, and expand knowledge.

This scientific conference cover topic such as Food Science, Nutrition and technology, Food preservation, Pediatric Nutrition.

Hope you can join our intellectual event and make significant contributions to its success.

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
Biologist
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.

Session Tracks

Session on Food Science and Nutrition:

Food Science and Nutrition have been many advancements in recent years, and these advancements have a significant impact on the food industry and public health. There is a growing awareness of the environmental impact of food production, and companies are adopting more sustainable practices to reduce waste.

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Related Journals:

Applied Food Science and Nutrition Journal | Journal of Food Science and Clinical Nutrition | Journal of Food Science and Nutrition Research | African Journal of Food Science and Nutrition Technology | Annual Review of Nutrition and Technology | Innovative Food science and Emerging Technologies | Trends in Food Science and Nutrition Technology | Journal of Agricultural and Food science | Journal of Food Science and Nutrition | Journal of Nutrition and Technology | International Journal of Food Sciences and Nutrition.

Related Associations:

International Union of Food Science and Nutrition | Food science Association| The European Federation of Food science and Technology (EFFONT) | CIFST Canadian Institute of Food science and Technology | Colombia Association of Food Science and Nutrition Technology | American Council on Food Science | American Chemical Society Food Science | Association of Food science chemistry | Association for Nutrition and Clinical Chemistry.

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Session on Food Science and Technology:

Food Science and technology plays important role in processing of Junks, such as packaging, preservation, and storage. There are several countries that have made significant contributions to the field of Food Science and technology. United states, Japan, Australia are top most countries developed in food technology.

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International Union of Food Science and Nutrition | Food science Association | The European Federation of Food science and Technology (EFFONT) | CIFST Canadian Institute of Food science and Technology | Colombia Association of Food Science and Nutrition Technology | American Council on Food Science | American Chemical Society Food Science | Association of Food science chemistry | Association for Nutrition and Clinical Chemistry.

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Session on Food safety:

Food scientists are responsible for ensuring that food is safe for consumption by analysing potential hazards, implementing safety protocols, and monitoring food processing, handling, and storage. Food Science in Food Safety focuses on the measures and techniques used to ensure that food is harm free.

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Session on Nutritional biochemistry:

The goal of Nutritional biochemistry is to determine the ideal dietary and Nutrition requirements of both healthy and unwell people. The sector is also looking for ways to reduce the side effects of pharmaceutical medications.

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Colombia Association of Food Science and Nutrition Technology | American Council on Food Science |American Chemical Society Food Science | Association of Food science chemistry | Association for Nutrition and Clinical Chemistry | International Union of Food Science and Nutrition | Food science Association| The European Federation of Food science and Technology (EFFONT) | CIFST Canadian Institute of Food science and Technology |

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Session on Food Preservation and Packaging:

Preservation in Food Science is the process of preventing food and Nutrition from spoiling until it can be consumed. Food preservation has become increasingly important in recent times for several reasons like food demand, globalization, food convenience, and food safety concern.

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Related Journals:

Innovative Food science and Emerging Technologies | Trends in Food Science and Nutrition Technology | Journal of Agricultural and Food science | Journal of Food Science and Nutrition | Journal of Nutrition and Technology | International Journal of Food Sciences and Nutrition | Applied Food Science and Nutrition Journal | Journal of Food Science and Clinical Nutrition | Journal of Food Science and Nutrition Research | African Journal of Food Science and Nutrition Technology | Annual Review of Nutrition and Technology

Related Associations:

International Union of Food Science and Nutrition | Food science Association| The European Federation of Food science and Technology (EFFONT) | CIFST Canadian Institute of Food science and Technology | Colombia Association of Food Science and Nutrition Technology | American Council on Food Science |American Chemical Society Food Science | Association of Food science chemistry | Association for Nutrition and Clinical Chemistry.

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Session on Food toxicology:

Food toxicology is the study of the harmful effects of chemical substances and toxins in food on human health. The main goal of food toxicology in Food Science is to ensure that the food we eat is safe and free from harmful contaminants, such as pesticides, heavy metals, food additives, and other chemical substances that may pose a threat to human health.

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Related Associations:

International Union of Food Science and Nutrition | Food science Association| The European Federation of Food science and Technology (EFFONT) | CIFST Canadian Institute of Food science and Technology | Colombia Association of Food Science and Nutrition Technology | American Council on Food Science |American Chemical Society Food Science | Association of Food science chemistry | Association for Nutrition and Clinical Chemistry.

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Session on Dairy science and technology:

Dairy science and technology involve evaluating the environmental impact of dairy production and developing strategies to promote sustainable practices in the industry. It is the study of milk and dairy products.

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Related Associations:

International Union of Food Science and Nutrition | Food science Association| The European Federation of Food science and Technology (EFFONT) | CIFST Canadian Institute of Food science and Technology | Colombia Association of Food Science and Nutrition Technology | American Council on Food Science |American Chemical Society Food Science | Association of Food science chemistry | Association for Nutrition and Clinical Chemistry.

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Session on Food Nanotechnology:

Food nanotechnology is the application of nanotechnology principles and techniques to the production, processing, packaging, and preservation of food and food science products. Nanoparticles can be used to enhance the bioavailability of nutrients, create new food additives with improved stability and functionality.

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Related Journals:

Applied Food Science and Nutrition Journal | Journal of Food Science and Clinical Nutrition | Trends in Food Science and Nutrition Technology | Journal of Agricultural and Food science | Journal of Food Science and Nutrition | Journal of Nutrition and Technology | International Journal of Food Sciences and Nutrition | Journal of Food Science and Nutrition Research | African Journal of Food Science and Nutrition Technology | Annual Review of Nutrition and Technology | Innovative Food science and Emerging Technologies

Related Associations:

Colombia Association of Food Science and Nutrition Technology | American Council on Food Science |American Chemical Society Food Science | Association of Food science chemistry | Association for Nutrition and Clinical Chemistry International Union of Food Science and Nutrition | Food science Association| The European Federation of Food science and Technology (EFFONT) | CIFST Canadian Institute of Food science and Technology |

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Session on Nutrition and Metabolism:

Nutrition and metabolism are maintaining overall health and preventing chronic diseases such as obesity, diabetes, and heart disease. Research in these fields aims to understand the mechanisms by which nutrients are processed by the body and how dietary factors can be optimized to promote health and prevent disease .

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Related Associations:

Colombia Association of Food Science and Nutrition Technology | American Council on Food Science |American Chemical Society Food Science | Association of Food science chemistry | Association for Nutrition and Clinical Chemistry International Union of Food Science and Nutrition | Food science Association| The European Federation of Food science and Technology (EFFONT) | CIFST Canadian Institute of Food science and Technology |

Related societies:

Session on Food Storage and Food freezing:

Food storage and freezing are important techniques for preserving the quality and safety of food products, reducing food waste, and promoting a sustainable food system. Some common methods of food storage include refrigeration, canning, and dehydration. Food storage and Food Freezing is the important process in Food science and technology.

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Related Associations:

International Union of Food Science and Nutrition | Food science Association| The European Federation of Food science and Technology (EFFONT) | CIFST Canadian Institute of Food science and Technology | Colombia Association of Food Science and Nutrition Technology | American Council on Food Science |American Chemical Society Food Science | Association of Food science chemistry | Association for Nutrition and Clinical Chemistry.

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Session on Clinical Nutrition and Therapeutic Dietetics:

Clinical Nutritionists and dietitians work closely with healthcare professionals, to develop comprehensive Nutrition plans that meet the specific needs of individual patients. Healthy and nutritious diet is important for maintaining good health and preventing chronic diseases.

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Session on Women Nutrition:

The Nutritional needs of women differ from men due to their unique physiological and reproductive needs. Adequate Nutrition is essential for women to maintain good health, prevent chronic diseases, and support healthy pregnancies and breastfeeding. Over all there are 0.2 billion dietician and Nutritionist worldwide.

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Session on Nutrition and Diabetes:

Nutrition is very important for people with diabetes. Diabetes patients should try to eat a range of foods, such as fruits, vegetables, nutritious grains, lean meats, and dairy items. They should also cut back on their consumption of sodium, saturated fats, and added sugars.

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Related Associations:

International Union of Food Science and Nutrition | Food science Association| The European Federation of Food science and Technology (EFFONT) | CIFST Canadian Institute of Food science and Technology | Colombia Association of Food Science and Nutrition Technology | American Council on Food Science |American Chemical Society Food Science | Association of Food science chemistry | Association for Nutrition and Clinical Chemistry.

Related societies:

Session on Medicinal Foods:

Medical foods are meant to be consumed as a regular part of a diet which gives essential Nutrition to our body. medicinal Foods include functional Foods, such as omega-3 fatty acids, antioxidants. probiotics, Due to their potential health benefits and advantage, medicinal foods are growing in popularity.

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Related Journals:

Trends in Food Science and Nutrition Technology | Journal of Agricultural and Food science | Journal of Food Science and Nutrition | Journal of Nutrition and Technology | International Journal of Food Sciences and Nutrition | Applied Food Science and Nutrition Journal | Journal of Food Science and Clinical Nutrition | Journal of Food Science and Nutrition Research | African Journal of Food Science and Nutrition Technology | Annual Review of Nutrition and Technology | Innovative Food science and Emerging Technologies

Related Associations:

CIFST Canadian Institute of Food science and Technology | Colombia Association of Food Science and Nutrition Technology | American Council on Food Science |American Chemical Society Food Science | International Union of Food Science and Nutrition | Food science Association| The European Federation of Food science and Technology (EFFONT) | Association of Food science chemistry | Association for Nutrition and Clinical Chemistry.

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Session on Nutritional Deficiencies:

When the body is deficient in essential Nutrients for maintaining health, this condition is known as Nutritional deficiency. Several things, such as a bad diet, certain illnesses, or a lack of access to nourishing foods, can cause Nutritional deficiencies .

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Session on Pediatric Nutrition:

Pediatric Nutrition is very important for the growth and development of children. Proper Nutrition during childhood sets the foundation for a healthy life, helping to prevent chronic diseases and other health problems later in life.

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Session on Dental Nutrition:

Dental Nutrition is important in today's world for several reasons. Poor dental health can lead to a range of health problems, including infections, pain, and difficulty eating and speaking. Also, dental health can have a significant impact on one's quality of life. Tooth decay, gum disease, and other dental problems can cause discomfort, embarrassment, and social isolation.

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Related Associations:

International Union of Food Science and Nutrition | Food science Association| The European Federation of Food science and Technology (EFFONT) | CIFST Canadian Institute of Food science and Technology | Colombia Association of Food Science and Nutrition Technology | American Council on Food Science |American Chemical Society Food Science | Association of Food science chemistry | Association for Nutrition and Clinical Chemistry.

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Market Analysis

The global market for Food science is expected to have massive increase during the period of 2023–2033. We find that the market is expected to reach USD 76,453.20 million by 2030 and is expected to grow at a CAGR of 8.2% from 2023 to 2030. Market growth is accelerated by an economy's popularity and emergence.

The European e-commerce Nutrition market has grown strongly over the past few years, providing exciting opportunities for online retailers across multiple industries. The Czech Republic is one of Europe's most important consumer markets, has grown steadily in recent years, and is also an important e-commerce market. The Czech Republic's E-Commerce market is expected to register a CAGR of 6.1% during the forecast period.

The pediatric Nutrition testing market was estimated at USD 20.5 billion in 2025; it is projected to grow at a CAGR of 8.3% to reach USD 32.6 billion by 2026. The Nutrition and diet industry is complex and dynamic. To meet the increasing Nutrition deficiency, global dieticians and Nutritionists must increase by 75% by 2050.

The Food Science and beverage industry are one of the most important components of many economies around the world. The global food and beverage market will expect to be worth $9 trillion in 2025. The key trends in the global market are changing consumer lifestyles and preferences, rising demand for organic food products, and evolving consumption and selling patterns. Streamlined manufacturing processes and improved cold chain facilities are also contributing to market growth.

The Czech Republic has a well-developed Food science industry and a strong tradition of cuisine, which includes many traditional dishes and beverages that are popular both domestically and internationally. The country also has a growing interest in Food Science and Nutrition, with several universities offering degree programs in these areas. It has made significant progress in Nutrition development over the past few decades.

The report also includes a Food science and Nutrition market outlook for Asia Pacific, Europe, the Middle East, Africa, North America, and Latin America to provide a global perspective of the industry.

The population and economic outlook of the Czech Republic are also presented in the report to provide insights and forecasts of macroeconomic factors shaping the future of the Food Science and Beverage markets.

There is a growing demand for healthy Nutrition and natural food products in the Czech Republic, driven by increasing consumer awareness of the link between diet and health. Consumers are looking for products that are low in sugar, salt, and artificial additives, and that contain natural ingredients and whole grains.

Consumer interest in food quality and composition is growing. Gender, age, and income were found to be related to health food store shopping. It should be noted, however, that the correlation is quite low. The growing demand for products from health food stores and organic farms reflects the growing interest in high Nutrition and healthy food products. Another important outcome of the study is the mapping of people with a healthy BMI's interest in food nutritional values. The majority of these people are most concerned with sugar content, carbohydrates, and calorie values, and most people with a healthy BMI are also concerned with energy values, vitamins, and, last but not least, mineral content.

Also, 25% of the population is older, which is increasing the need for goods that address age-related health issues. Also, 25% of the population is older, which is increasing the need for goods that address age-related health issues. They include functional foods, vitamins, Nutrition and supplements, which support healthy ageing and cognitive function

Organizing committee members

Susanna Uusmaa

CEO & Co-Founder

Biomedical, Estonia

Ilie Vasiliev

Senior Vice President

WAMS(The World Academy of Medical Sciences) , Medical Sciences, Mexico

Yazen M Alnouti

Associate Professor, Department of Pharmaceutical Sciences

The University of Nebraska Medical Center, USA

David Wishart

Chief Doctor

National Institute of Infectious Diseases, Saiseikai Central Hospital, Metabolomic, Matei Bals, Bucharest, Romania

Dr. Produl Hazarika

ENT Surgeon

Cleveland Clinic, Otolaryngology, UAE

Renowned Speakers

Yazen M Alnouti

Associate Professor,, Department of Pharmaceutical Sciences

The University of Nebraska Medical Center, USA

To Collaborate Scientific Professionals around the World

Conference Date	January 10-11, 2022
Poster Oppurtunity	Available
e-Poster Oppurtunity	Available

Testimonials

Dr. Zahneb Khan

Associate Professor

I have attended many conferences in my career, but the Food Science Conference stands out as one of the best. The quality of the presentations and discussions was excellent, and the connections I made have already proven invaluable in my work. I high

Dr. Amen Woods

Assistant Professor

The Food Science Conference exceeded my expectations in every way. The speakers were knowledgeable and passionate, and the discussions were lively and thought-provoking. I left the conference feeling energized and excited about the future of food sci

Dr. Emily Sasha

Research Associate

I was blown away by the caliber of the speakers and presenters at the Food Science Conference. The insights and knowledge shared were truly transformative, and I feel much better equipped to tackle the complex challenges facing the food industry.<