After the completion of previous successful editions, we are glad to announce our upcoming “3rd Edition of Nutrition & Food Science” going to be held in Rome, Italy during 11-12 October 2021 under the theme “Let Food and Nutrition be The Medicine?”.
Nutrition 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.
Join us and witness the successful event by participating at Nutrition Conference 2021. Share your profession and trade access to new opportunities from throughout the globe.
Aim & Scope:
Nutrition Conference 2021 | Rome, Italy aims to bring together leading academic scientists, researchers and research scholars to exchange and share their experiences and research results on all aspects of Nutrition & Food Science. It also offers an interdisciplinary platform for researchers, practitioners, professionals and educators to present and discuss the most recent innovations, trends, and concerns as well as practical challenges encountered and solutions adopted in the fields of Nutrition and Food Science. 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.
The Food & Nutrition industry in Italy is one of the most necessary Italian industries, generating total turnover of more than EUR 140 billion in 2018 and accounting for 8% of Italy´s GDP. Italian food and beverage sector value added is expected to increase 3.0% in 2019 and 1.4% in 2020. Italy is also number one when it comes to world food safety, with the lowest number of foodstuffs containing unauthorized chemical residues.
Nutrition Conference 2021 welcomes everyone to join us for two – day conference to Rome, Italy !!
Who should attend?
Why to attend?
Enlightening Opportunities: Nutrition Conference 2021 has dedicated itself to discovering researchers who specialize in nutrition, food, obesity, lifestyle, and health. This provides the opportunity to interact participants with the Nutritionists, Nutrition Science experts, Food Science Associates, Food Technology Researchers etc.
Interacting with Experts: Nutrition Conference 2021 will provide a platform to network with peers. Most people can help each other uncover ideas and spark inspiration when they get to know each other on a personal level.
Exchange of Information: Nutrition Conference 2021 aims to create an opportunity for exchange of information on technological developments, new scientific innovations and the effectiveness of various regulatory programs towards Nutrition and Food Sciences.
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, and 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 1: Food market revenue growth from 2017 t0 2024 in million US dollars.
Market Size by Region:
The nutritional evaluation market is estimated to be valued at USD 4.04 Billion in 2017, and is projected to reach USD 5.99 Billion by 2022, at a CAGR of 8.2% from 2017 to 2022.
The North American place dominated the market and accounted for the largest share, in the International nutritional evaluation market, in 2016. Factors such as a stringent food nutrition labeling regulations, enlarge in consumer focus regarding nutritional labeling, and make bigger in use of nutrition claims as an advertising approach by using food manufacturers are driving the growth of the market in the region.
Figure 2: Nutrition Analysis Market, by Region, 2022(USD Billion).
Furthermore, the nutritional evaluation market will witness rapid increase in developing the areas such as Asia-Pacific, Africa/Middle East, Eastern Europe, and Central & South America due to changing policies associated to food nutrition and product labeling.
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 Managements | Dairy Science and Technology
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