Speaker Guidelines

Scientific Sessions

Food Conference 2021 invites talks under sessions, but not limited to:

Nutrigenomics | Submit

Nutrigenomics is also known as nutritional genomics. It is a study of relationship between human genome, nutrition and health. Nutrigenomics first described in the year 2001 in Italy place of and then it appears in Netherlands in 2002.

Sub Tracks

  • Nutrigenetics
  • Medical genetics
  • Genomics
  • Nutriepigenomics
  • Malnutrition

Probiotics and Nutritional Research | Submit

Probiotics are living organisms that are initiate in food. Probiotics appear to be in effect for both generalized anxiety and anxiety related to particular causes. Findings of a review from 2017 children and adults with severe illnesses should escape using probiotics.

Sub Tracks

  • Bifidobacterium
  • Digestive disorders
  • Prebiotics
  • Human Nutrition
  • Gene Nutrient Interactions

Dietary Supplements, Herbal and Natural Products | Submit

A dietary supplement is a manufactured product proposed to supplement the diet when taken by mouth as a pill, capsule, tablet, or liquid. Some examples of dietary supplements are Vitamins D and B12, calcium, iron, fish oils, Echinacea, etc.

Sub Tracks

  • Dietary Intake
  • Dietary assessment
  • Vitamin Deficiency
  • Organic Dairy and Meat

Genetically Modified Foods & Organic Foods | Submit

Genetically modified foods is also known as genetically engineered foods, made from organisms that had variations presented into their DNA using the procedures of genetic engineering.

Sub Tracks

  • Emerging technologies in agriculture
  • Genetically modified organisms in agriculture
  • Food industry
  • Public health

Food Production and Sustainability | Submit

Most food is produced thousands of miles from where it is consumed needing important energy consumption for controlling, transportation and storing and resulting in significant food waste from spoilage during its journey.

Sub Tracks

  • Food processing
  • Agriculture production
  • Food preparation
  • Food evaluation

Industrial Production and Microbial Fermentation | Submit

Food industry production is a varied collection of businesses that supply maximum of the food expended by the world's population. Food processing contains performing mechanical and chemical procedures on food in a large scale.

Sub Tracks

  • Agribusiness
  • Mechanized agriculture
  • Industrial Food
  • Anaerobic digestion
  • Quality of Foods

Food Flavoring, additives & preservatives | Submit

Smell is the important element of a food item's flavor. Types of food flavors are sweet, sour, bitter, salty and umami.

Food additives are ingredients added to food to preserve flavor or improve its taste, appearance. Examples of Food additives are color additives, Flavors and spices, Flavor enhancers, Emulsifiers.

Sub Tracks

  • Artificial flavors
  • Nutritional additives
  • Micronutrients

Food Processing Techniques & Food Packing | Submit

Food processing is the method which changes raw food items into well-cooked and preserved eatables. For processing, the top quality of raw materials is used by the industry. Main methods used to convert raw food into processed food are: Drying, Preservation, Smoking, Freezing, Salting, Sugaring, Pickling.

Sub Tracks

  • Retail packaging
  • Food and Bioprocess Technology
  • Food fortification
  • Trends in food packaging

Food Preservation & Food Security | Submit

Food preservation regularly contains avoiding the growth of bacteria, fungi (such as yeasts) and other micro-organisms into food. New techniques for food preservation is curing, cooling, freezing, boiling, heating, picking, lye, canning, jellying, jugging, fermentation.

Sub Tracks

  • Cooking techniques
  • Food budgeting
  • GMP in food industry
  • Risk Assessment

Food Safety Assurance, Risk Analysis and Regulation | Submit

Food safety is a main measure which is used as a scientific discipline describing preparation, and storage of food in the way that prevent food-borne illness. Four basic food safety principles are clean, separate, chill and cook.

Sub Tracks

  • Safe food handling procedures
  • Food services
  • Product safety
  • Food politics
  • Implementation of food laws and regulations

Food Engineering | Submit

Food engineering is a multidisciplinary field which chains microbiology, applied physical sciences, chemistry and engineering for food and related industries. Food engineers are working in food processing, food machinery, packaging, ingredient manufacturing, instrumentation, and control.

Sub Tracks

  • Food Process Engineering
  • Food packaging technology
  • Plant operations
  • Natural products used for food

Food Safety and Quality | Submit

Food quality is the quality appearances of food that is satisfactory to consumers. This contains external factors as appearance, texture, and flavor. Food quality similarly agreements with product traceability. It also contracts with labeling problems to confirm there is correct ingredient and nutritional information.

Sub Tracks

  • Food hygiene
  • Consumer labeling
  • Manufacturing control
  • Marketing for food

Food Waste Management, Food Poverty & Food Ethics | Submit

Food waste is food that is wasted, lost or uneaten. The reasons of food waste or loss are numerous and occur at the stages of producing, processing, retailing and consuming.

Food Ethics field that offers ethical analysis and guidance for human behavior in the production, delivery, preparation and consumption of food.

Sub Tracks

  • Sustainable food system
  • Ethical eating
  • Food and the environment
  • Packaging waste

Food Nanotechnology | Submit

According to an explanation in a report by the European Nanotechnology Gateway, food is nano food when nanoparticles, nanotechnology techniques are used during cultivation, production, processing, of the food. The word “nano” comes from the Greek for “dwarf”.

Sub Tracks

  • Nano food
  • Nano particles
  • Nano encapsulation
  • Nano diet

Applications of Biotechnology in the Food Industry | Submit

Biotechnology is used in the manufacture of food constituents. Food testing and in diagnostics of food elements the utilization of innovative expertise of biotechnology is done.

Sub Tracks

  • Abiotic Stress Resistance
  • Agricultural Biotechnology
  • Nutrient Supplementation
  • Healthcare

Nutrition and Diet Supplements | Submit

Nutritional supplements are the dietary supplements that provide nutrients. Vitamins, minerals, proteins, amino acids or other nutritional substances are the examples for nutrient supplements. Nutrilite is a most famous selling vitamin in the world.

Sub Tracks

  • Nutritional Care
  • Nutrient Absorption
  • Therapeutic Diet
  • Carbohydrates
  • Fermentation of dairy products

Clinical Nutrition | Submit

Clinical in this sense refers to the controlling of patients, containing not only outpatients at clinics, but also inpatients in hospitals. A clinical nutritionist is concerned with how nutrients in food are managed, stored and discarded by your body, along with how what you eat affects your overall well-being.

Sub Tracks

  • Physician Nutrition
  • Methods of nutrition
  • Nutritional implications
  • Clinical malnutrition

Food Toxicology | Submit

Food toxicology defines toxicants or toxins found in foods. Nutritional toxicology can discuss to how the diet or components of the diet avoid against the opposing effects of toxicants or toxins.

Sub Tracks

  • Nutrition toxicology
  • Natural Toxins in Plants and Fungi
  • Medicinal foods
  • Toxicants in food
  • Health effects of high nutrient

Food Borne Disease Management and Prevention | Submit

Causes of food borne illness are of three types: Biological hazards, Chemical hazards, Physical hazards. A cause of food borne illness includes bacteria, viruses, and parasites are biological hazards. Natural toxins, food allergens and chemical contaminants are in chemical hazards. Metal shavings from cans and plastic pieces are in physical hazards.

Sub Tracks

  • Prevention of foodborne illness
  • Food Thermometers
  • Foodborne illness statistics
  • Food-related disease

Eating Disorders & Weight Management | Submit

An eating disorder is a mental disorder defined by irregular eating habits that harmfully affect a person's physical or mental health.

Weight management is the phrase used to explain both the methods and underlying physiological procedures that donate to a person's ability to get and keep a certain weight.

Sub Tracks

  • Abnormal psychology
  • Behavioral neuroscience
  • Mind–body interventions
  • Mental disorder

Sports Nutrition | Submit

Sports nutrition is the study and practice of nutrition and diet with honors to refining anyone's athletic performance. Sports Nutrition attentions its studies on the type, as well as the measure of fluids and food taken by an athlete.

Sub Tracks

  • Food Systems
  • Food Marketing and Strategies
  • Food economics
  • Food utilization

Obesity & Weight Loss | Submit

Obesity is a term used to define excess body fat. It is defined in terms of a person's weight and height, or his/her body mass index. he most common form of measurement for obesity is Body Mass Index (BMI), it is used in determining obesity.

Sub Tracks

  • Bariatrics
  • Body shape
  • Starvation
  • Healthy eating

Plant Nutrition and Soil Sciences | Submit

Plant nutrition is the study of the chemical elements and compounds required for plant growth, plant metabolism and their outward supply. Since plants need nutrients in the procedure of elements such as carbon and potassium.

Sub Tracks

  • Nutrient deficiency
  • Functions of nutrients
  • Biology and pharmacology of chemical elements
  • Hydro culture

Pediatric & Maternal Nutrition | Submit

Pediatric Nutrition is a dietetic exercise collection of the Academy of Nutrition and Dietetics. We are dedicated to the well-being and whole health of children.

Sub Tracks

  • Childhood nutrition
  • Micronutrient Deficiencies in Children
  • Parenteral Nutritional Support
  • Nutrition of Healthy Infants

Diabetes & Diet | Submit

Diabetes is a disease that happens when your blood glucose, also called blood sugar. Diabetes is caused by the immune system destroying the cells in the pancreas that make insulin. Both type 1 and type 2 diabetes disturb the body's capacity to control blood glucose levels.

Sub Tracks

  • Gestational diabetes
  • How insulin problems develop
  • Healthy living

Environmental Impact on Agriculture | Submit

The environmental impact of agriculture differs based on the wide variety of agricultural practices engaged everywhere in the world. Environmental impacts are of two types, those are means based and effect based.

Sub Track

  • Climate change
  • Deforestation
  • Soil degradation
  • Sustainable agriculture
  • Human impact on the environment

Food and Agricultural Engineering | Submit

Food & Agriculture engineering is a specialized multi-disciplinary field of engineering that association’s science, microbiology, and engineering education for food and allied industries. The main difference in agriculture and agriculture engineering is agriculture sector take in the biology very much but agricultural engineering mostly depends on mathematics.

Sub Tracks

  • Agricultural practices
  • Agricultural production
  • Plant Nutrigenomics
  • Crop Production
  • Post-Harvest Technology

Food Research & Technology | Submit

Food is the study of physical, biological, and chemical makeup of food. Food technology is a branch of food science that compacts with the manufacture procedures that make foods. Development of food technology was gradually increases all over the world.

Sub Tracks

  • Advancement in Food Technology
  • Food packaging ideas
  • Food, Culture, and Society

Food Chemistry & Biochemistry | Submit

Food Chemistry involves the study of chemical components from proteins to carbohydrates and more. It deals with the production, processing, distribution, preparation, evaluation, and utilization of food. It allows us to recognize what chances in food during cooking, processing, storing and even digestion.

Sub Tracks

  • Food rheology
  • Food for preserving flavors
  • Dietary minerals
  • Water in food systems

Functional Foods & Nutraceuticals | Submit

Functional foods are daily foods into which commensal bacteria have been incorporated to provide health profits. Nutraceuticals are rather synonymously regarded as functional foods. Examples of nutraceuticals are natural foods, including antioxidants, dietary supplements, fortified dairy products, and citrus fruits, and vitamins, minerals, herbals, milk, and cereals.

Sub Tracks

  • Polyunsaturated fatty acids
  • Plant by-product
  • Food supplement
  • Intestinal health

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 Food Conference 2021.
  • 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 relevant international journal.

Submit your abstract here