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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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”.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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