Speaker Guidelines

Scientific sessions

You can select any of the topics to present your abstract. The topics are not limited to, 

Nutrition and Dietary Bioactive Components | Submit

Food bioactive compounds are extra nutritional constituents that typically occur in small quantities in foods. Bioactive compounds are capable of modulating metabolic processes and demonstrate positive properties such as antioxidant effect, inhibition of receptor activities, inhibition or induction of enzymes, and induction and inhibition of gene expression. They are usually found in multiple forms such as glycosylated, esterified, thiolyated, or hydroxylated. Bioactive food components also have multiple metabolic activities allowing for beneficial effects in several diseases and target tissues.

Sub tracks

  • Induction of detoxifying enzyme systems
  • Diet and Food
  • Antioxidants
  • Reduction in age- related macular degeneration
  • Immune system enhancing
  • Gastrointestinal health modulators

Clinical nutrition | Submit

Clinical nutrition is important for patients in healthcare to deal with sickness, injuries, surgery and for proper recovery. It helps in preventing malnutrition, restoring body tissue and boosting energy and immunity in the body. It involves studying what nutrients are necessary for your body to function and how what you eat affects your health.

Sub tracks

  • Immuno-nutrition
  • Functional Food
  • Therapeutic Diet
  • Nutritional Care
  • Nutrient Absorption

Animal and Dairy Nutrition | Submit

Animal and dairy nutrition articulates on the dietary needs of animals, primarily those in agriculture and food production and wildlife management. Meeting livestock nutritional requirements is extremely important in maintaining acceptable performance of neonatal, growing, finishing and breeding animals.

Sub Tracks

  • Livestock nutrition
  • Agricultural and Food Chemistry
  • Agricultural Chemical Science
  • Plant Nutrition

Allergies and Food Sensitivities | Submit

Food allergy and Sensitivities is an immune system reaction that occurs soon after eating a certain food. Foods most commonly associated with food intolerance include dairy products, grains that contain gluten and foods that cause intestinal gas buildup, such as beans and cabbage.

Sub Tracks

  • Food Intolerance and Metabolic Disorders
  • Lactose intolerance
  • Food Poisoning
  • Management of Food Allergies

Food Flavoring, additives & preservatives | Submit

Food additives are substances added to food to maintain or improve its safety, freshness, taste, texture, or appearance. The use of food additives has become more prominent in recent years, due to the increased production of prepared, processed, and convenience foods.

Sub Tracks

  • Artificial Food Coloring
  • Refined Sugars
  • Emulsifiers
  • Food acids

Malnutrition or Nutrition Deficiency | Submit

Malnutrition remains one of the most serious health problems throughout the world. Malnutrition is a condition that develops when a person's dietary intake does not contain the right amount of nutrients for healthy functioning, or when a person cannot correctly absorb nutrients from food. To prevent malnutrition, people need to consume a range of nutrients from a variety of food types.

Sub Tracks

  • Starvation
  • Nutritional Deficiencies and Diseases
  • Healthy eating
  • Eating Disorders
  • Malnutrition in Children

Maternal and Perinatal Nutrition | Submit

During and after pregnancy, nutrition plays a crucial role in children’s health and development.  is The role of Maternal and Perinatal Nutrition includes newborn growth and development, the reduction of health risks, and the prevention of morbidity in the neonatal period and infancy. This important reference presents valuable nutritional strategies for the care of perinatal patients from preconception through infancy and after hospital release, and analyzes in-hospital and post discharge methods to promote infant growth.

Sub Tracks

  • Breastfeeding and Childhood Feeding Problems
  • Infant and Toddler Nutrition
  • Maternal Diet
  • Child health and Nutrition
  • Nutrition in Pregnancy and Lactation

Food Toxicology & Microbiology | Submit

Food is one of the most essential materials for the survival of living organisms, in addition to oxygen and water. Food Toxicology and Microbiology deals with the substances found in food that, when consumed, may cause harm to the consumers. Food Toxicology covers various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. It will also include other aspects of consumer product safety.

Sub Tracks

  • Food Allergy
  • Food Additive Safety Assessment
  • Toxicology of Selected Food Additives
  • Natural Toxins in Plants and Fungi
  • Ecological Biochemistry of Food

Childhood and Adolescent Obesity | Submit

Childhood and Adolescent Obesity is a complex health issue. It occurs when a child is well above the normal or healthy weight for his or her age and height. Increased physical activity reduces health risks and helps weight management. Nutrition education helps young children develop an awareness of good nutrition and healthy eating habits for a lifetime.

Sub Tracks

  • Adolescent Nutrition
  • Dietary Assessment in Children
  • Nutrient Intakes of Children and Adolescents

Pediatric Nutrition | Submit

Pediatric nutrition considers the dietary needs of infants to support growth and development, including changes in organ function and body composition. A diet lacking essential calories, minerals, vitamins, or fluids is considered inadequate. Proper infant nutrition demands providing essential substances that support normal growth, functioning, development, and resistance to infections and diseases.

Sub Tracks

  • Nutrition of Healthy Infants, Children and Adolescents
  • Micronutrient Deficiencies in Children
  • Parenteral Nutritional Support

Advanced Research and Trends in Food Sciences | Submit

Demand for foods that don’t contain something specific - be it animal-based ingredients, gluten, sugar, salt, artificial additives or potential allergens - is on the increase and products that used to fill particular niches, such as vegan, are moving to the mainstream. Manufacturers are striving to develop new products to meet this change in demand and seem to be tapping into the inclination of consumers to seek out foods they perceive as being generally healthier, more ethical, sustainable and more natural than their conventional counterparts.

Sub tracks

  • Food Nanotechnology
  • Food Bioscience, Biotechnology& Biophysics
  • Food Legumes Research
  • Sensory & Consumer Sciences
  • Food and Resource Economics

Vitamins and Minerals | Submit

Vitamins and minerals are compounds necessary for the healthy functioning of our bodies. We need them to help us grow, to see correctly, to form bones, muscles, skin and organs, as well as to help us battle infections. Deficiencies in certain vitamins and minerals can lead to severe problems.

Sub Tracks

  • Nutrition and Food Supplements
  • Vitamin and mineral deficiencies
  • Carbohydrates
  • Essential fatty acids
  • Vitamins and minerals from food

Nutrition in Aging, Chronic Disease and Obesity | Submit

Nutrition in older adults is affected by a variety of medical, psychological, social and lifestyle factors. Eating a well-balanced diet is an important part of staying healthy as you age. It can help you maintain a healthy weight, stay energized, and get the nutrients you need. It also lowers your risk of developing chronic health conditions, such as heart disease and diabetes.

Sub Tracks

  • Diabetes
  • Nutrition and Chronic Disease
  • Obesity and overweight
  • Importance of nutrition, physical activity and healthy weight

Nutritional Epidemiology & Disorders | Submit

Nutritional epidemiology is the study of how the foods we eat are involved in the etiology of disease. This includes the evaluation of how dietary patterns, components, nutrients, and contaminants are associated causally and non-causally with health outcomes or markers of disease.

Sub Tracks

  • Nutrition Physiology
  • Dietary Intake
  • Dietary assessment
  • Diet and cancer
  • Nutritional deficiencies

Eating disorders & Food Hygiene | Submit

Eating disorders are a range of psychological conditions that cause unhealthy eating habits to develop. They might start with an obsession with food, body weight, or body shape. Although the term eating is in the name, eating disorders are about more than food. Educating both male and female children about food hygiene, healthy eating and body image is can also prevent this type of disorders.

Sub Tracks

  • Anorexia nervosa
  • Dieting and starvation
  • Psychological and emotional health
  • Gastrointestinal disorders

Probiotic Nutrition & Enteral nutrition | Submit

Probiotics are live microorganisms that can be consumed through fermented foods or supplements. These live microorganisms can have quantifiable common effects on the body and may give medicinal preferences. Probiotics are widely known for their ability to prevent diarrhea or reduce its severity. Enteral nutrition is a way to provide food through a tube placed in the nose, the stomach, or the small intestine.

Sub Tracks

  • Probiotics and prebiotics
  • Gastrostomy Feeding
  • Role of probiotics in a child
  • Health benefits of probiotics
  • Microbes as probiotics

Community and Public Health Nutrition | Submit

Community health nutrition is about the development of health programs that promote nutritional services. Community effort will typically work to provide promotion, patient assessment, meal plan development, food security, food safety, and healthy eating encouragement to schools and communities within an area.

Sub Tracks

  • Nutrition Care Process
  • Food Service
  • Healthy Living
  • Prevention of Nutritional Disorders

Dairy Science & Technology | Submit

Dairy Technology is a science and engineering field that deals with the study of milk processing and its products. It is a part of food technology and processing industry that involves processing, packaging, distribution and transportation of various dairy products such as milk and ice-cream by using the science of biochemistry, bacteriology, and nutrition.

Sub Tracks

  • Dairy Engineering 
  • Dairy Biotechnology
  • Packaging of Dairy Products 
  • Fundamentals of Microbiology
  • Milk Production Management & Dairy Development

Sport and Exercise Nutrition | Submit

Good nutrition helps individuals involved and interested in sports maximize power and endurance as well as overall performance and health. The food and fluid which an athlete consumes before, during and after exercise affects health and body composition, as well as performance and recovery.

Sub Tracks

  • Food for Fitness
  • Energy and Fluid balance
  • Wellness/sports nutrition
  • Ergogenic supplements

Nutraceuticals and Nutrigenomics | Submit

Nutraceuticals and Nutrigenomics investigate how certain foods interact with our genes to affect our health.  It is the area of nutrition in which molecular tools such as DNA tests are used to understand individuals diet responses. Nutrigenetics examines how your body responds to nutrients based on your genetics.

Sub Tracks

  • Nutrigenetics
  • Nutritional Epigenet
  • Nutritional genomics
  • Plant Nutrigenomics

Women Health and Nutrition | Submit

Women have different daily nutritional requirements to men. This nutritional need is due to the male and female hormones. Vitamins and minerals become important for healthy women. Many of the health issues of women at different life stages are affected by nutrition. Diet is one lifestyle factor that is flexible to change. Health practitioners have a significant role to play in helping women to adopt a healthier diet.

Sub Tracks

  • Diet for post pregnancy women
  • Nutritional problems in pregnant women
  • Nutrition during breastfeeding
  • Maternal nutrition

Food Borne diseases | Submit

Foodborne illness is an infection or irritation of the gastrointestinal tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. Common foodborne illness symptoms include vomiting, diarrhea, abdominal pain, fever, and chills. Cleanliness is a major factor in preventing foodborne illness. Even with food safety inspection and monitoring at Federal, State, and local government facilities, the consumer's role is to make sure food is handled safely after it is purchased.

Sub Tracks

  • Food Poisoning
  • Foodborne microbes and toxins
  • Creutzfeldt-Jakob disease

Food Production and Sustainability | Submit

Ensuring a sustainable supply of food for the world's fast growing population is a major challenge. Food production is one of the key areas that require action, alongside issues of food consumption, nutrition and food security.

Sub Tracks

  • Food laws and regulations
  • Sustainable agriculture policies
  • Food education and food communities
  • Food economics and marketing

Food and Drug Administration | Submit

The Food and Drug Administration is responsible for protecting the public health by ensuring the safety, efficacy, and security of human and veterinary drugs, biological products, and medical devices; and by ensuring the safety of our nation's food supply, cosmetics, and products that emit radiation.

Sub tracks

  • Safety, Efficacy, and Security
  • Food and dietary supplements
  • Food production, shipping, storage and handling

Organic Food and Nutritional Supplements | Submit

Organic foods have been grown or farmed without the use of artificial chemicals, hormones, antibiotics or genetically modified organisms. It means organic food production prohibits the use of chemical pesticides, chemical fertilizers, or chemical preservatives. This method of farming works at grass root level preserving the reproductive and regenerative capacity of the soil, good plant nutrition, and sound soil management, produces nutritious food rich in vitality which has resistance to diseases.

Sub tracks

  • Organic Dairy and Meat
  • Organic Farming
  • Food additives
  • Chemical ripening
  • Food Irradiation

Good Manufacturing Practices (GMP) | Submit

Good manufacturing practice (GMP) in Food industry are basic operational and environmental conditions required to produce safe foods. They ensure that ingredients, products and packaging materials are handled safely and that food products are processed in a suitable environment.

Sub tracks

  • Production and in process controls
  • Sanitation and hygiene
  • Storage of starting materials and finished
  • Good agricultural practice
  • GMP in food industry

Food Packing, storage & preservation | Submit

Food Packing, storage is an important components of food preservation. Many reactions that may deteriorate the quality of a food product occur during storage. Packaging needs to be done for several reasons. Here are some of the most prominent ones: Safety, brand visibility, bundling it together, theft prevention.

Sub Tracks

  • Food security
  • Food packaging materials
  • Antimicrobial food packaging
  • Non-thermal processing

Global Nutrition & Market | Submit

Global nutrition is a comprehensive look at nutritional status and determinants across various populations worldwide. The trend and outlook of global market is forecast in optimistic, balanced, and conservative view. The balanced projection is used to quantify global nutritional supplements market in every aspect of the classification from perspectives of Ingredient, Product Form, Application, End-user, Supplement Classification, Distribution Channel, and Region.

Sub tracks

  • Medical Food
  • Sports Nutrition
  • Additional Supplements
  • Food Systems

Nutrient-Gene Interactions | Submit

There is increasing recognition that nutrients have the capacity to directly regulate metabolic processes through impacting on the expression of enzymes, receptors, hormones and other proteins. As such they can impact on growth, ageing and susceptibility to non-communicable diseases.

Sub tracks

  • Effects of Nutrients on Gene Expression
  • Epigenetic interactions
  • Genetic variations
  • Epigenetics and Nutrition

Food Engineering | Submit

Food engineering is the application of engineering principles to the storage, processing and distribution of food materials and their bio-products. It requires a sound engineering education, as well as fundamental training in chemistry and food science. Food Engineers take engineering principles and apply them to the storage, processing, and distribution of food materials and other bio-products.

Sub tracks

  • Food Process Engineering
  • Food Marketing and Strategies
  • Digital marketing for food
  • Agricultural and food economics

Food Safety and Risk Assessment | Submit

Food safety affects us all, and in our daily lives we naturally want to avoid food that puts our health at risk. A risk assessment of a food or ingredient includes hazard identification and characterization, exposure assessment and risk characterization. This leads up to a decision on whether any legal measures should be taken in order to prevent harm by this food or ingredient.

Sub tracks

  • Manufacturing control
  • Consumer labeling
  • Safe food handling procedures
  • Food hygiene and safety
  • Risk Analysis

Food Waste Management and Utilization | Submit

Food industry produces large volumes of wastes, both solids and liquid, resulting from the production, preparation and consumption of food. These wastes materials contain principally biodegradable organic matter and disposal of them creates serious environmental problems. The right food processing ERP suit can facilitate food waste reduction efforts. The most widely applied processes are biological treatment, impounding in storage lagoons, and land irrigation.

Sub tracks

  • Agricultural production
  • Packaging waste
  • Waste water and liquid effluent
  • General factory waste

Food Chemistry and Nutrition | Submit

Chemistry has major importance in Food Processing sector. Food chemistry is the branch of chemistry that deals behind the biochemical nature of food, their properties and how they are processed in the body. It involves the study of chemical components from proteins to carbohydrates and more.

Sub Tracks

  • Food Technology
  • Food Production and Preparation
  • Food Processing and Evaluation
  • Fermentation of dairy products

Speaker Guidelines

  • Speakers are encouraged to arrive at the venue at least an hour before their presentation is due to start. You will be given the opportunity to go through your slides in the break prior to your speech.
  • Oral sessions allow authors to present papers for discussion detailing their presenting for 20 minutes, with 5 minutes allocated for questionnaire.
  • Speakers are strongly encouraged to dress in business formals during presentations.
  • The conference secretariat will provide a letter of invitation upon request. This letter is to facilitate participant's travel and visa arrangements only.

Presentation Format

  • Technicians will assist you in pre-loading your presentation to the networked system either by their presentation in an USB flash drive/external device or authors can present using their own devices.
  • Prepare notes that highlight the salient points of your talk. Make sure your slides are readable, concise & uncluttered.
  • LCD projectors, Screens, Laser pointers and Microphones are provided.
  • Basic AV setup would be provided; slider with pointer, cordless mike, desktop mike, lapel, basic sound system.
  • Please stop when signaled by the Chair to do so.
  • Speakers who have video clips in their presentation should check the compatibility with the computer projection equipment

Abstract Submission Guidelines

  • Abstracts must be submitted on the understanding that they have not been presented elsewhere (except in the form of a thesis) and are not currently under consideration by another conference. The submitting speaker should ensure that the abstract publication has been approved by all other co-authors.
  • The abstracts must be submitted in English language (including title, abstract text, author names and affiliations).
  • Presenting author’s contact details including full mailing address, office phone number, email address and contact number
  • Name(s) of presenting author and co-authors: first name(s) or initials of first name(s), family name
  • Affiliation details of all authors: Department, institution/hospital, city, state (if relevant), country
  • The presenting author of an abstract must register for the Nutrition Conference 2020.
  • Abstract must be submitted online or can be e – mailed to the organizer.
  • You will receive a confirmation when the abstract has been received. Please contact the organizer if you did not receive confirmation within 3 working days.
  • You can submit your work in any broad themes (or) other topics related to Nutrition & Food Science.
  • All the abstracts must be submitted before the deadlines provided.
  • Abstracts will be published in the conference proceedings.

Submit your abstract here or email us at foodscience@globalepisteme.com