Scientific Sessions
Session 1Green Food Processing & Packaging Technologies
Green food processing and packaging technologies aim to minimize environmental impact throughout the food supply chain, from production to consumption. These technologies focus on reducing energy consumption, water usage, and waste generation, while also lowering greenhouse gas emissions and pollution. Green processing methods include sustainable farming practices, efficient energy utilization in manufacturing, and biodegradable packaging materials. Innovations like renewable energy sources, water recycling systems, and eco-friendly packaging alternatives promote sustainability and reduce resource depletion. By adopting green technologies, food producers and manufacturers contribute to environmental conservation, meet consumer demands for eco-friendly products, and ensure a healthier planet for future generations.
Similar Conferences: Culinary Technology Symposium | Culinary Technology Symposium Series | Food Diversity and Inclusion Colloquium | Food Engineering Conference | Food Engineering Convention | Food Engineering Expo | Food Engineering Workshop | Food Ethics and Culture Workshop | Food Fortification and Supplementation Seminar | Food Health and Nutrition Trends Forum | Food Innovation and Entrepreneurship Forum | Food Innovation Colloquium | Food Innovation Conference | Food Innovation Gathering | Food Innovation Summit
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Session 2Food Preservation
Food preservation refers to the methods used to prevent or slow down the spoilage of food, thus ensuring its safety and increasing its shelf life. Food preservation techniques have been used for centuries, with traditional methods including drying, smoking, salting, and fermenting. Modern food preservation methods include thermal processing (such as canning and pasteurization), refrigeration and freezing, dehydration, and the use of chemical preservatives. These methods help to prevent the growth of microorganisms, enzymes, and other factors that contribute to food spoilage.
Similar Conferences: | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop | Food Systems and Sustainability Symposium | Food Tourism and Hospitality Workshop | Functional Food Conference | Functional Food Congress | Functional Food Summit | Functional Food Summit Series | Functional Foods and Nutraceuticals Conference | Functional Foods and Nutraceuticals Forum | Global Food Trade and Market Trends Colloquium | Malnutrition and Global Health Convention | Maternal and Child Nutrition Congress
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Session 3Principles of Food Science
The principles of food science refer to the scientific study of food and its components, which includes the understanding of the physical, chemical, and biological properties of food. Food science also involves the study of the various processes involved in food production, preservation, processing, and distribution. The principles of food science are important for ensuring food safety, quality, and nutritional value. This knowledge is essential in developing new food products that meet consumer demands while also ensuring the health and well-being of consumers.
Similar Conferences: Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop | Food Systems and Sustainability Symposium | Food Tourism and Hospitality Workshop | Functional Food Conference | Functional Food Congress | Functional Food Summit | Functional Food Summit Series | Functional Foods and Nutraceuticals Conference | Functional Foods and Nutraceuticals Forum | Global Food Trade and Market Trends Colloquium | Malnutrition and Global Health Convention | Maternal and Child Nutrition Congress
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Session 4Food Nutrition and Dietary supplement
Food nutrition refers to the essential nutrients found in foods that support overall health and well-being. A balanced diet rich in fruits, vegetables, whole grains, lean proteins, and healthy fats provides vitamins, minerals, antioxidants, and macronutrients necessary for proper bodily functions. Dietary supplements are products containing vitamins, minerals, herbs, amino acids, or other substances intended to supplement the diet and provide additional nutrients. While supplements can be beneficial for addressing specific deficiencies or supporting certain health goals, they should not replace a varied and balanced diet. Consulting with a healthcare provider before taking supplements is important to ensure safety and effectiveness.
Similar Conferences: Food Innovation Summit | Food Policy and Regulation Summit | Food Preservation Colloquy | Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop
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Session 5Chemistry and Bio Chemistry of Foods
The chemistry and biochemistry of foods explore the molecular composition, structure, and interactions of nutrients, additives, and contaminants present in food. This interdisciplinary field investigates the chemical reactions that occur during food processing, cooking, and storage, influencing flavor, texture, color, and nutritional value. Researchers study the bioavailability and metabolism of nutrients, such as carbohydrates, proteins, fats, vitamins, and minerals, to understand their roles in human health. Additionally, food chemistry examines the effects of additives, preservatives, and contaminants on food safety and quality. By applying principles of chemistry and biochemistry, scientists enhance food production, preservation, and nutritional content, ensuring safe and nutritious food for consumers.
Similar Conferences: | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop | Food Systems and Sustainability Symposium | Food Tourism and Hospitality Workshop | Functional Food Conference | Functional Food Congress | Functional Food Summit | Functional Food Summit Series | Functional Foods and Nutraceuticals Conference | Functional Foods and Nutraceuticals Forum | Global Food Trade and Market Trends Colloquium | Malnutrition and Global Health Convention | Maternal and Child Nutrition Congress
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Session 6Food and Chemical Toxicology
Food and Chemical Toxicology is a scientific discipline focused on studying the potential harmful effects of chemicals in food and beverages on human health. It involves assessing the safety of food additives, preservatives, pesticides, contaminants, and other substances present in the food supply. Researchers in this field investigate the toxicological properties of these compounds, including their mechanisms of action, dose-response relationships, and potential risks to consumers. By conducting rigorous safety evaluations and risk assessments, Food and Chemical Toxicology helps inform regulatory agencies, policymakers, and food manufacturers to ensure the safety and quality of the food supply, protecting public health and well-being.
Similar Conferences: Food Innovation Summit | Food Policy and Regulation Summit | Food Preservation Colloquy | Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop
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Session 7The Human Microbiome
The human microbiome refers to the diverse community of microorganisms, including bacteria, viruses, fungi, and archaea, that inhabit various parts of the body, such as the skin, mouth, gut, and reproductive tract. These microorganisms play crucial roles in maintaining health by aiding digestion, synthesizing vitamins, modulating the immune system, and protecting against pathogens. Imbalances in the microbiome, known as dysbiosis, have been linked to various diseases, including inflammatory bowel disease, obesity, and autoimmune disorders. Understanding the complex interactions within the human microbiome is essential for developing strategies to promote health and prevent or treat diseases through interventions targeting microbial composition and function.
Similar Conferences: | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop | Food Systems and Sustainability Symposium | Food Tourism and Hospitality Workshop | Functional Food Conference | Functional Food Congress | Functional Food Summit | Functional Food Summit Series | Functional Foods and Nutraceuticals Conference
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Session 8Probiotics and Functional Foods
Probiotics and functional foods are two areas of nutrition that have gained significant attention in recent years due to their potential health benefits. Probiotics are live microorganisms that are beneficial to human health, especially the gut microbiome. These microorganisms, which include bacteria and yeast, can be found in fermented foods such as yogurt, kefir, and sauerkraut, as well as in dietary supplements. Probiotics are believed to support digestive health, boost the immune system, and promote overall well-being.
Similar Conferences : | Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop
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Session 9Food addiction and eating disorder
Food addiction and eating disorders are complex psychological conditions involving dysfunctional relationships with food. Food addiction is characterized by compulsive overeating, cravings, and loss of control around certain foods, similar to substance addiction. Eating disorders such as anorexia nervosa, bulimia nervosa, and binge eating disorder involve extreme behaviors related to food intake and body weight. Both conditions can have serious physical and emotional consequences, including malnutrition, obesity, depression, and social isolation. Treatment often involves a combination of therapy, nutritional counseling, and medical intervention to address underlying psychological issues and promote healthier attitudes and behaviors towards food and body image.
Similar Conferences: Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop | Food Systems and Sustainability Symposium | Food Tourism and Hospitality Workshop
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Session 10Food Hygiene and Sanitation
Food hygiene and sanitation refer to the practices and measures that are taken to ensure the safety and cleanliness of food products from the farm to the table. This is important to prevent the spread of foodborne illnesses and to maintain the quality of the food. Food hygiene involves the proper handling, preparation, and storage of food products to prevent contamination and the growth of harmful bacteria. This includes practices such as washing hands and surfaces, separating raw and cooked foods, cooking food thoroughly, and storing food at appropriate temperatures.
Similar Conferences: Clinical Nutrition Conference | Culinary Arts and Gastronomy Forum | Culinary Technology Colloquium | Culinary Technology Conference | Culinary Technology Symposium | Culinary Technology Symposium Series | Food Diversity and Inclusion Colloquium | Food Engineering Conference | Food Engineering Convention | Food Engineering Expo | Food Engineering Workshop | Food Ethics and Culture Workshop | Food Fortification and Supplementation Seminar | Food Health and Nutrition Trends Forum
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Session 11Nutritional Disorders
Nutritional disorders refer to conditions caused by a lack of essential nutrients or an excess of certain nutrients in the diet. These disorders can have a significant impact on overall health and can lead to a range of health problems.
Similar Conferences: Food Health and Nutrition Trends Forum | Food Innovation and Entrepreneurship Forum | Food Innovation Colloquium | Food Innovation Conference | Food Innovation Gathering | Food Innovation Summit | Food Policy and Regulation Summit | Food Preservation Colloquy | Food Preservation Conference
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Session 12Nano Biotechnology
Nanobiotechnology merges nanotechnology with biotechnology, leveraging tiny particles and devices to manipulate biological systems at the nanoscale. By engineering materials and structures at this level, researchers develop innovative tools for drug delivery, diagnostics, and biomedical imaging. Nanoparticles can carry drugs precisely to target cells, enhancing therapeutic efficacy while minimizing side effects. Nanostructures also enable sensitive biosensors for detecting biomarkers of diseases with high accuracy. Moreover, nanobiotechnology advances tissue engineering, creating scaffolds with nanoscale features to mimic natural tissue environments for regenerative medicine applications. This interdisciplinary field holds immense promise for revolutionizing healthcare with its precise control over biological processes at the molecular level.
Similar Conferences: | Food Health and Nutrition Trends Forum | Food Innovation and Entrepreneurship Forum | Food Innovation Colloquium | Food Innovation Conference | Food Innovation Gathering | Food Innovation Summit | Food Policy and Regulation Summit | Food Preservation Colloquy | Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar
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Session 13Food-borne illness and allergies
Foodborne illnesses result from consuming contaminated food, often due to bacteria, viruses, parasites, or toxins. Symptoms include nausea, vomiting, diarrhea, and fever, varying in severity depending on the contaminant. Proper food handling, storage, and cooking can prevent these illnesses. Food allergies, on the other hand, occur when the immune system reacts to specific proteins in food, triggering symptoms like hives, swelling, or anaphylaxis. Common allergens include nuts, shellfish, eggs, and dairy. Strict avoidance and allergen labeling are essential for managing food allergies, while thorough cooking and cross-contamination prevention can reduce the risk of foodborne illnesses, ensuring food safety and public health.
Similar Conference: | Food Ethics and Culture Workshop | Food Fortification and Supplementation Seminar | Food Health and Nutrition Trends Forum | Food Innovation and Entrepreneurship Forum | Food Innovation Colloquium | Food Innovation Conference | Food Innovation Gathering | Food Innovation Summit | Food Policy and Regulation Summit | Food Preservation Colloquy | Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress
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Session 14Healthcare and Nutrition
Healthcare and nutrition are intertwined disciplines essential for overall well-being. Proper nutrition supports optimal health outcomes by providing essential nutrients for growth, energy, and disease prevention. Nutritional interventions are integral to managing chronic conditions like diabetes, heart disease, and obesity, promoting better outcomes and quality of life. In healthcare settings, nutritionists and dietitians collaborate with medical professionals to develop personalized dietary plans tailored to patients’ needs and conditions. Education on healthy eating habits and lifestyle choices is also vital in preventive care. By integrating healthcare and nutrition, individuals can achieve better health outcomes and reduce the risk of chronic diseases, enhancing overall quality of life.
Similar Conferences: | Food Engineering Convention | Food Engineering Expo | Food Engineering Workshop | Food Ethics and Culture Workshop | Food Fortification and Supplementation Seminar | Food Health and Nutrition Trends Forum | Food Innovation and Entrepreneurship Forum | Food Innovation Colloquium | Food Innovation Conference | Food Innovation Gathering | Food Innovation Summit | Food Policy and Regulation Summit | Food Preservation Colloquy | Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar
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Session 15Food Quality and Safety Regulations
Food quality and safety regulations aim to ensure that food products meet established standards for consumer protection. These regulations cover various aspects of food production, processing, distribution, and labeling. They establish guidelines for hygiene practices, pesticide use, food additives, and packaging materials to minimize contamination risks. Regular inspections and monitoring enforce compliance with these regulations, while stringent testing protocols detect harmful substances and pathogens. Accurate labeling informs consumers about ingredients, nutritional content, and allergens, promoting transparency and informed choices. By upholding food quality and safety standards, these regulations safeguard public health, prevent foodborne illnesses, and uphold consumer trust in the food supply chain
Similar Conferences: Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop | Food Systems and Sustainability Symposium | Food Tourism and Hospitality Workshop | Functional Food Conference | Functional Food Congress | Functional Food Summit
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Session 16Food borne diseases and remedies
Foodborne diseases result from consuming contaminated food, causing illnesses like salmonellosis, E. coli infection, and norovirus. Prevention involves proper food handling, storage, and cooking to kill harmful bacteria. Washing hands, utensils, and surfaces regularly, separating raw meats from other foods, and cooking foods to safe temperatures reduce the risk of contamination. Symptoms include nausea, vomiting, diarrhea, and fever, often requiring hydration and rest for recovery. In severe cases, medical attention may be necessary. Public health measures, like surveillance, education, and regulation, aim to prevent outbreaks. Enhanced food safety practices at all stages of production and distribution mitigate foodborne illness risks.
Similar Conferences: | Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop
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Session 17Geriatric Nutrition
Geriatric nutrition focuses on meeting the dietary needs of older adults to support healthy aging and prevent age-related health conditions. As people age, nutritional requirements change due to factors like reduced metabolism, changes in appetite, and increased risk of chronic diseases. A balanced diet rich in fruits, vegetables, whole grains, lean proteins, and healthy fats is essential for maintaining muscle mass, bone density, cognitive function, and overall health in older adults. Adequate hydration, vitamin D, calcium, and B12 intake are also crucial. Personalized dietary plans, regular monitoring, and addressing specific nutritional deficiencies are key strategies in geriatric nutrition to optimize health outcomes and quality of life.
Similar Conferences: Culinary Technology Symposium | Culinary Technology Symposium Series | Food Diversity and Inclusion Colloquium | Food Engineering Conference | Food Engineering Convention | Food Engineering Expo | Food Engineering Workshop | Food Ethics and Culture Workshop | Food Fortification and Supplementation Seminar | Food Health and Nutrition Trends Forum
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Session 18Prebiotics and Probiotics food
Prebiotics are non-digestible fibers found in foods like garlic, onions, bananas, and whole grains that nourish beneficial gut bacteria. They promote microbial diversity and fermentation in the gut, supporting digestive health and immunity. Probiotics are live bacteria found in foods like yogurt, kefir, sauerkraut, and kimchi, which introduce beneficial microbes to the gut. Probiotics can help restore balance to the gut microbiome disrupted by factors like antibiotics or illness, improving digestion and potentially reducing the risk of certain diseases. Together, prebiotics and probiotics contribute to a healthy gut ecosystem, enhancing overall well-being and supporting optimal digestive function.
Similar Conferences: Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop | Food Systems and Sustainability Symposium | Food Tourism and Hospitality Workshop
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Session 19Food Production and Consumption
Food production and consumption refer to the processes involved in the production and consumption of food and beverages. Food production involves a range of activities, including agriculture, fishing, animal husbandry, and food processing. The goal of food production is to produce safe, nutritious, and affordable food for consumption by individuals and populations. Food consumption, on the other hand, involves the selection, preparation, and consumption of food and beverages. The choices that individuals make regarding food consumption can have significant impacts on their health and well-being, as well as on the environment.
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Session 20Food Waste Management
Food waste management aims to reduce, recycle, and repurpose food waste to mitigate environmental impacts and promote sustainability. Strategies include prevention through education and awareness campaigns to reduce over-purchasing and food spoilage. Surplus food redistribution channels excess food to those in need, minimizing waste while addressing hunger. Composting organic waste converts it into nutrient-rich soil amendments for agriculture, closing the nutrient loop. Innovative technologies, like anaerobic digestion, generate energy from food waste while reducing methane emissions from landfills. Collaboration among stakeholders, including government, businesses, and communities, is essential for implementing comprehensive food waste management solutions to conserve resources and combat hunger and environmental degradation.
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Session 21Nutritional Immunology & Food Allergies
Nutritional immunology is a field of research that investigates the role of nutrients and other dietary compounds in regulating the immune system and reducing the risk of various diseases. This field has important implications for the prevention and treatment of allergies, autoimmune diseases, and other conditions that involve an overactive or underactive immune system. One of the areas where nutritional immunology has had a significant impact is in the study of food allergies. Food allergies occur when the immune system mistakenly identifies certain proteins in food as harmful and launches an immune response to protect the body. This can lead to a range of symptoms, including hives, itching, swelling, and in severe cases, anaphylaxis.
Similar Conferences: Food Innovation Summit | Food Policy and Regulation Summit | Food Preservation Colloquy | Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress
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Session 22Food Texture and Rheology
Food texture refers to the physical properties of food that are perceived by the senses, such as touch, sight, and taste. Texture encompasses attributes like hardness, chewiness, crispiness, creaminess, viscosity, and mouthfeel. Texture influences consumer preference, satisfaction, and acceptability of food products. Methods for analysing food texture include sensory evaluation by trained panels or consumers, instrumental techniques such as texture profile analysis (TPA), and imaging methods.The texture, consistency, and composition of foods, which can affect how food is chewed and digested. Dentistry is concerned with how teeth, jaws, and gums function in the chewing process. Problems in dental health can influence food choices and nutrient intake. Rheology is the study of the flow and deformation of materials, including liquids, solids, and soft solids (e.g., foods), under the influence of applied forces. In the context of food, rheology focuses on understanding how food materials deform and flow in response to forces such as stirring, pumping, mixing, or chewing. Rheological properties of food include viscosity, elasticity, thixotropy, yield stress, and viscoelasticity.
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Session 23Food Processing & Technology
Food processing and technology refer to the various methods and techniques used to transform raw agricultural products into a range of food products that are safe, nutritious, and convenient to consume. Food processing involves several stages, including cleaning, sorting, grading, processing, preservation, and packaging. These processes can involve a variety of techniques, such as washing, cutting, cooking, canning, freezing, and drying, depending on the specific product being processed.
Similar Conference: | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop | Food Systems and Sustainability Symposium | Food Tourism and Hospitality Workshop
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Session 24Food Storage and Food freezing
Chemical fermentation technology is a process used in the production of a variety of industrial chemicals, such as ethanol, acetic acid, and lactic acid. It involves the use of microorganisms, such as bacteria and yeast, to convert organic compounds into other useful chemicals. During the fermentation process, microorganisms are introduced into a substrate, such as sugar or starch, and are allowed to grow and metabolize the substrate under controlled conditions. The resulting chemical products are harvested, purified, and used in various industrial applications.
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Session 25Medical Foods and Nutraceuticals
Medical foods and nutraceuticals are specialized products formulated to address specific nutritional needs or provide health benefits beyond basic nutrition. Medical foods are intended for the dietary management of certain medical conditions under the supervision of healthcare professionals. They often contain ingredients like amino acids, vitamins, minerals, or other nutrients tailored to support metabolic processes or manage diseases. Nutraceuticals are products derived from food sources with purported health benefits, such as dietary supplements, functional foods, or herbal products. While they are not regulated as strictly as pharmaceuticals, nutraceuticals can provide added nutrients or bioactive compounds that support overall health and wellness.
Similar Conferences: Food Tourism and Hospitality Workshop | Functional Food Conference | Functional Food Congress | Functional Food Summit | Functional Food Summit Series | Functional Foods and Nutraceuticals Conference | Functional Foods and Nutraceuticals Forum
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Session 26Food chemistry and Microbiology
Food chemistry investigates the composition, structure, and properties of food molecules, including carbohydrates, proteins, fats, vitamins, and minerals. It explores reactions that occur during food processing, cooking, and storage, impacting flavor, texture, color, and nutritional value. Understanding food chemistry guides food formulation, preservation, and quality control in the food industry, ensuring safe and nutritious products. Microbiology studies microorganisms in food, including bacteria, yeasts, molds, and viruses. It examines their role in food spoilage, fermentation, and foodborne illnesses. Microbiologists develop methods to detect and control pathogens, ensuring food safety. Together, food chemistry and microbiology contribute to producing high-quality, safe, and nutritious foods for consumers.
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Session 27Nutraceuticals & Nutrition Supplements
Nutraceuticals and nutrition supplements are products that are used to promote health and prevent or treat various health conditions. They are available in various forms, including pills, capsules, powders, and liquids. Nutraceuticals are food or food components that provide medical or health benefits beyond basic nutritional values. Examples of nutraceuticals include omega-3 fatty acids, probiotics, and plant extracts such as ginseng, turmeric, and ginger. Nutraceuticals can be found in natural foods such as fruits, vegetables, and herbs, as well as in fortified and enriched foods.
Similar Conferences: | Functional Food Summit | Functional Food Summit Series | Functional Foods and Nutraceuticals Conference | Functional Foods and Nutraceuticals Forum | Global Food Trade and Market Trends Colloquium | Malnutrition and Global Health Convention | Maternal and Child Nutrition Congress
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Session 28Pregnancy and Pre pregnancy nutrition
Pre-pregnancy nutrition refers to the dietary habits and nutritional status of women before they become pregnant. It is essential for women to maintain a balanced and nutritious diet before conception to optimize fertility, support reproductive health, and reduce the risk of pregnancy complications. Key components of pre-pregnancy nutrition include consuming a variety of nutrient-rich foods, maintaining a healthy weight, achieving adequate intake of vitamins and minerals (such as folic acid, iron, calcium, and iodine), and avoiding harmful substances like alcohol, tobacco, and certain medications. Pregnant women should also stay hydrated by drinking plenty of water and avoid excessive caffeine and certain foods that may pose a risk of foodborne illnesses. In some cases, healthcare providers may recommend dietary supplements or modifications to address specific nutritional needs or pregnancy-related symptoms.
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Session 29Diet and the Gut microbiome
Diet is one of the most influential factors that shape the composition and function of the gut microbiome. Different dietary components, such as fiber, prebiotics, probiotics, polyphenols, and fat, can selectively modulate the growth and activity of specific microbial species in the gut. Fiber-rich foods, particularly fruits, vegetables, whole grains, legumes, and nuts, are known to promote the growth of beneficial bacteria in the gut by serving as substrates for fermentation. High-fat diets, particularly those rich in saturated fats and low in fiber, have been associated with alterations in the gut microbiome that may contribute to inflammation, metabolic dysfunction, and increased risk of chronic diseases.
Similar Conferences: Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop | Food Systems and Sustainability Symposium | Food Tourism and Hospitality Workshop
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Session 30Nutritional Endocrinology and Neuroscience
Nutritional endocrinology investigates how dietary factors influence the endocrine system, which comprises glands that produce hormones involved in regulating various physiological processes. Hormones play critical roles in metabolism, energy balance, appetite regulation, growth, reproduction, stress response, and other bodily functions. Certain nutrients and dietary patterns can directly or indirectly affect hormone production, secretion, and signaling pathways. Nutritional neuroscience investigates the effects of diet and specific nutrients on brain structure, function, and cognitive performance. The brain is highly sensitive to nutritional status, and certain nutrients play essential roles in neurodevelopment, neurotransmitter synthesis, synaptic plasticity, and neuronal signaling.
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Clinical Nutrition Conference | Culinary Arts and Gastronomy Forum | Culinary Technology Colloquium | Culinary Technology Conference | Culinary Technology Symposium | Culinary Technology Symposium Series | Food Diversity and Inclusion Colloquium | Food Engineering Conference | Food Engineering Convention | Food Engineering Expo | Food Engineering Workshop | Food Ethics and Culture Workshop
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