After the completion of Food Conference 2019 at Rome, Italy, we are very happy to organize our Webinar on Nutrition & Food Science to be held online under the theme, “Uniting the World to Promote Health & Food Care”
Food Conference 2021 showcases the best practices in the world, and provides a one-of-a-kind forum to explore the complete spectrum in food research from basic nutritional essentials to food security, management and advancement in processing technologies. We aim to narrow in on your scientific niche and connect with the experts in your field.
Food Conference 2021 brings together Food Scientists, Sensory analysis, Food Analyst, Flavor Scientists, Nutritionists, Agronomist, Microbiologists, Chemists, Quality Assurance Specialists, and Quality Assurance Managers, Specialists in Food and Beverages, Product Recall Specialists, Product Development Specialists, Quality Control Specialists, Machine Development Specialists, Equipment Handling Specialist etc.,. This is one kind of scientific platform with explicit keynote lectures, plenary sessions, Poster competitions from elite researchers, distinguished scientists and business delegates.
We provide unique opportunity for Researcher’s, Advertisers and Sponsors at this International event to share their ideas and improve their Network.
Food Conference 2021 welcomes everyone to join us for two – day webinar in the month of March.
Aim & Scope:
Food Conference 2021 is mainly designed to offer diverse sessions that address the theme “Uniting the World to Promote Health & Food Care” and explore advances in research and education in relation to disparities as well as a breadth of other topics. The field of Nutrition have not only helped the development in different fields in science and technology but also contributed towards the improvement of the quality of human life to a great extent. All this has become possible with the different discoveries and inventions leading to the development of various applications. Many advances have been taking place. More over present technologies have added new dimension to the field of Nutrition. This will enable scientists to find answers they have been searching for. The business entrepreneurs can bring it to the market and the students can get inspired to learn more and work towards benefit of mankind. Today the market analysis of this field indicates that Government, private institutes and many others are investing more in this field as this has assuring future. The industrial output from the scientific developments in this filed are promising.
Benefits of Participation:
Food Technology Researchers
Clinical Nutritionists and Dieticians
Health care and Fitness Professionals
Nutrition Associations and Societies
Integrated Health promoters
Manufacturing Devices Companies
Basic and Clinical Research Scientists
Food & Beverages segment amount increases from 737m USD in 2018 to 907m USD in 2019. The current top Food Science research countries are United Kingdom, United States, Spain, India, Brazil, Korea, China. China is a largest food markets in volume and value terms, because of its population size. But the Asia food market is growing constantly.
Nutrition Market is growing at a CAGR of 6.9% during the period of 2018 to 2025.
Finally the demand of food increasing day by day, but the resources globally reducing.
Italy is the third largest foodservice market in Europe.
Italy foodservice market is expected to witness a CAGR of 1.24% during the estimated period.
Income in the Food & Beverages segment amounts to US$653m in 2020.
Income is probable to show an annual growth rate (CAGR 2020-2024) of 9.8%, resulting in a market volume of US$950m by 2024 .
Figure: Food market revenue growth from 2017 t0 2024 in million US dollars.
The global food trade sales generate over $4 trillion per year. Food retail is dominated by outfits in the EU and the US, increasing their market share in developing nations and small retailers accounting for a growing share of food sales .
The global food retail market size was valued at USD 11.7 trillion in 2019 and is expected to grow at a compound annual growth rate (CAGR) of 5.0% from 2020 to 2027.
As a result of COVID 19 outbreak, the food retail market is witnessing a significant rise in demand globally .
Diseases and Conditions Influenced by Nutrition | Diet and Genetics | Food Chemistry | Food Packaging | Food & Nutritional Immunology | Food Processing | Food Industry | Food Technology | Food Toxicology | Food Science & Cardiac Care | Food Microbiology | Food Adulteration | Food Nutrition and Dietetics | Food, Vaccines and Medicine | Importance of Food Nutrition | Junk Food and Diabetes | Management of Food Waste | Molecular Gastronomy | Nutrition in Pregnancy Health | New invention in Nutrition science | Oncology Nutrition | Pediatric Nutrition | Quality Control | Sensory Analysis | Food Labeling | Food Engineering and Microbiology | Food Acceptability | Food Conservation and Preparation | Food Machinery and Packaging | Food Processing Technology | Food Safety and Hygiene | Food Science and Technology | Physiological Aspects of Food | Food Composition and Processing | Health claims on Food | Fermentation in Food Processing | Food Insecurity | Food Poisoning | Food Addiction and Intolerance | Food Contamination and Deficiencies | Nutrition and Food Sciences | Nutritional Aspects of Food | Nutritional Quality of Novel Foods | Bioavailability of Nutrients | Dietary Selection | Diet and Metabolic Syndrome | Nutrition Deficiency and Treatment | Community Nutrition | Molecular Nutrition | Nutrition and Physical Activity | Nutrition and Cognitive Functions | Nutrition in Developing Countries | Nutrition Therapies | Poor Nutritional Status | Human Nutrition | Healthy Diets | Parenteral Nutrition | Nutrition and Disease Management | Drug and Protein Metabolism | Food Regulations | Food Chemistry and Biochemistry | Food Processing and Technology | Food Packaging and Preservation | Food Analysis and Approaches | Food Microbiology and Enzymology | Food, Nutrition and Health | Food Legumes Research | Food Safety and Security | Bio Active Constituents of Food | Dairy Science & Technology | Food Colloids and Polymers | Food and Environmental Sciences | Food and Agricultural Engineering | Traditional Foods Vs Modern Foods | Food Substitution and Adulteration | Food - Quality Control and Quality Assurance | Beverages, Enology and Brewing Science | Seafood, Livestock and Meat Sciences | Agronomy and Agricultural Research | Food Nanotechnology | Agri Food Technology | Food Engineering and Processing | Chemistry of Food and Bio-processed Materials | Food and Dairy Technology | Food Choice and Consumer Behavior | Food Biotechnology | Food Preservation | Food Innovation and Management | Food-borne Diseases | Advancement in Food Technology | Food and Agricultural Immunology | Nutraceuticals & Nutrition Supplements | Seafood Processing | Sensory Evaluation | Enology and Brewing Science | Pharmaceutical Technology | Food and Flavor Chemistry | Meat Science and Processing Technology | Bioinformatics in FoodTech | Global Food Security | Food Industry Background | Food Authentication | Food and Quality Control | Food Consumption and Health Mapping Devices | Food Science | Sports Nutrition | Food Allergies | Functional Foods & Bioavailability | Food Microbiology and Food Quality | Novel Food Processing | Food Process Engineering | Food Chemistry and Analysis | Innovative Processing Technologies | Food Packaging and Shelf Life | Food Safety Compliance | Food Personalisation | New Protein Sources and related Technologies | Tailoring the Food & Function | Plastic Recycling | Food Waste Recycling | Multisensorics and Oral Processing | Emerging Food Safety Hazards | Hygienic Design | Nutritious Food | Nutrition and Nutritional Management | Nutritional Deficiency and Disorders | Probiotics in Nutrition | Nutrition and Cancer | Food Processing and Technical Methods | Food & Public Health Nutrition | Food and Nutritional Toxicology | Chemical reactions in foods | Food safety, security and sustainability | Food Storage and Preservation | Pediatrics nutrition | Nutritional Biochemistry | Nutritional Epidemiology | Food and Nutritional Immunology | Recent Advancement in Nutritional Science & Food Chemistry | Food packaging on nutrition | Foodborne Illness Complaints | Preventing Food Poisoning | Eating Disorders | Nutrition and Nursing | Nutrition and Diabetes | Nutrition in Clinical Practice | Nutritional Neuroscience | Nutrition and Health | Global Strategy on Nutrition | Public Health Research | Nutraceuticals and Medicinal Foods | Obesity, Diabetes & Endocrinology | Current Research in Nutrition and Dietetics | Nutritional Neuroscience and Eating Disorders | Nanotechnology in Nutritional Science & Food Biotechnology | Animal Nutrition | Agri-Food Technology | Food Chemistry and Bio Active Constituents of Food | Food Immunology | Nutraceuticals and Functional Foods | Food and Nutrition Research | Food Safety, Security and Quality Control | Food and Chemical Toxicology | Food Borne Diseases | Food Waste Management | Probiotics and Prebiotics | Food and Drug Analysis | Food Market and Economics | Food Supply Chain Management | Dairy Science and Technology
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