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Food Summit 2020

About Food Summit 2020

We are proud to announce the commencement of the 2nd International Global Summit on Food Science, Nutrition and Technology conference, which is going to be held during August 24-25, 2020 at Prague, Czech Republic. This Food and Nutrition conference will be mainly focussed on the topic “Analyzing the effect of modern food choices on humans” International Food Summit 2020 will serve as a platform where Clinical Nutritionists, Dieticians, Food experts, Young researchers, Business delegates and students interested in the field of nutrition and want to attend the best food and nutrition conferences from universities and research labs. Food and nutrition conference 2020 that bring expert nutrition enthusiasts, Food researchers and associations together believe that the Food Science, Nutrition and Technology conference 2020 will help analyze the changes in food habits. We have already organized various Food Science, Nutrition and Technology meetings which created incredible relations by bringing experts and associations together. Nutrition conference and Nutrition Events are important as they become a common meeting point for people from various nationalities. Nutrition and dietetics conference, Food processing conference, food technology conferences are also important in terms of the measure occurring worldwide.

As food science, manufacturing techniques and food processing advance every day, Nutrition has become mainly focused on Human metabolism. Nutrition has turned out to be increasingly cantered towards medical conditions and problems which can be prevented with a healthy diet.  Nutrition also involves diseases and conditions that could be caused by dietary intake of poor foods.

We have organized various nutrition conferences and dietitian conferences which created incredible relations with the speakers and delegates, bringing the experts and associations together.

Related Conferences: 5th Global Food Security, Food Safety and Sustainability April 5-5, 2020 Vancouver, Canada | 26th International Conference on Food & Nutrition April 13-14, 2020 London, UK | 29th World Conference on Food and Beverages April 13-14, 2020 London, UK | 5th International Conference on Food Microbiology and Food Market | 4th International Conference on Food Chemistry, Nutrition and Safety | 7th Annual Congress on Plant Science and Molecular Biology | 13th World Congress on Food Chemistry and Food Microbiology May 29-30, 2020 Istanbul, Turkey | 3rd International Conference on Food Safety and Health | International Conference on Food Microbiology June 29-30, 2020 Frankfurt, Germany | International Conference on Food Safety and Health June 29-30, 2020 Frankfurt, Germany

Why Attend?

At conferences, you will hear from leaders in the field of Food Science, Nutrition and Technology who have navigated many of the challenges you do in your everyday life. They have successfully overcome some of the obstacles you face and are willing to share the experience and the result with you. Nutrition Conferences spark lights into your unanswered questions and renew excitement about your research. They often help you solve problems that you couldn’t figure out on your own. You can also network with other like-minded individuals who are willing to share their history and research on Food science, Food technology and Nutrition . Make sure you effectively plan ahead for your next conference.

Nutrition and healthcare 2020 is planned to offer a prominent meeting where the experts in the field of food and nutrition discuss about latest research and challenges which they face. Food Summit 2020 is planned to provide a special platform for Dieticians, Nutritionists, health-care professionals, Researchers and Students working in the field to consciously, exchange visions and their understandings in front of large intercontinental listeners. This Nutrition Congress or other Nutrition events can facilitate important discussions with totally different people who learn Food Science, Nutrition and Food technology throughout the planet, B2B construction between specialists and academicians. The companies handling process merchandise and supplements will exhibit their merchandise within the exhibition. We believe that the 2nd Global Summit on Food and Nutrition can offer an opportunity for discussions on the topic of food, nutrition and life science connected issues and challenges in the field of nutrition and food science. It will also help in sponsoring mindfulness and help in undertaking one of the perilous problems of mankind.

Target Audience:

Clinical Nutritionists

• Registered Dieticians

• Agriculturists

• Students and professors of agriculture

Health-Care Professionals

• Researchers and Scientists

• Training Institutes

• Universities and College Students

• Nutrition and Food science Associates

• Nutrition based Companies

• Business Entrepreneurs


Track 1: Food & Eating Disorders:

Irregularity in diet results in eating disorders. Commonly, there are two types of such disorders – anorexia & bulimia. While anorexia involves eating too little, bulimia is caused due to overeating. These disorders are effected upon by mental health, with fear of gaining weight resulting in anorexia. Bulimia, on the other hand, occurs to people who binge eat, mostly junk food. This too has mental implications as the affected individual has no control over themself to prevent overeating. Eating disorder results in poor health due to discrepancies in the diet. Anorexic people are severely under-weight while overeating causes obesity. Apart from eating disorders, unbalanced components in the diet also lead to cardiovascular diseases and diabetes. A person taking in high volumes of carbohydrates in the form of sugars in their diet can suffer from Diabetes. Excess cholesterol is deposited in the blood vessels, increasing the risk of vascular or cardiovascular diseases, which might even lead to heart attacks!

Track 2: Food Biotechnology:

This track deals with the use of biotechnology in food production and processing industry. Biotechnology has a long history of use in the food industry. For centuries, microbes have been used to manufacture bread, dairy products and alcohol through fermentation. The food biotechnology industry received a major boost with the advancements in the field of genetic engineering. Genetically Modified Organisms (GMOs) are now widely used around the world. Through genetic engineering techniques, the genetic makeup of the food composites can be modified to obtain desirable traits. However, it has been met by resistance from several sections of the society and questions are being asked about their viability and effects on human health. The Global Summit on Food and Nutrition invites researchers to present their findings and discuss the various applications of biotechnology in the food industry.

Track 3: Foodborne and Nutritional Disorders:

Nutritious food is the basic necessity of life for human beings. If we fail to obtain sufficient micronutrients (vitamins, minerals) our health will deteriorate. While we already know that malnutrition and hunger are the main problems in the developing world, proper nutritious food can solve the problem of under-nutrition.

Food can also become a source of foodborne illness which can result from eating contaminated food, spoiled food or food with toxic substances.

Climate change also plays a major role in the nutritional quality, security and quality of food.

Main causes include:

  • Increase in the usage of agricultural chemicals due to increase in pests
  • Maintenance of food supply during extreme weather conditions
  • Climate change due to increase in floods and drought

Track 4: Food Flavors:

Food flavouring (or food flavouring) refers to the blending of essences, liquid extracts and flavors that are added to the product to enhance the taste and aroma.

Essential oils from fruits and vegetables, synthetic organic chemicals, food coloring are the basic flavorings that are used.

Although the food flavoring industry mainly used to focus on natural flavoring substances, today we see a lot of organic chemical components such as alcohol, hydrocarbons and phenol ethers used.

Classification of food Flavors:

  • Natural Flavors like herbs, fruits, spices and aromatic seeds like cumin
  • Processed Flavors like fermented, roasted, baked and toasted
  • Added Flavors like essential oils and extracts
  • Synthetic Flavors (like true fruit Flavors)

Track 5: Food and Nutritional Toxicology:

Food toxicology is a field that studies the impact of chemicals in food, particularly if they have the potential to produce adverse health effects. Nutritional toxicology includes the study of the human health impacts of additives and Flavors.

Food and nutrition toxicology involves investigation of Flavors, additives packaging materials and food contaminants.

Food Contaminants

  • Food Intolerance
  • Food Safety Assessment
  • Food Allergy
  • Genetically Modified Food

Track 6: Food Preservation:

Food preservation refers to the process used to preserve food for longer time. It includes different methods like drying, irradiation, pasteurization and adding of additives.

Food preservation is extremely important in the food industry as the majority of the food products need to be preserved. Major causes that are responsible for spoilage of food are an attack on pathogens and oxidation of food.

Some methods of food preservation are

  • Smoking
  • Fermenting.
  • Canning
  • Drying
  • Refrigeration and freezing
  • Irradiation
  • Salting and pickling
  • Dehydration
  • Oxidation

Track 7: Probiotics:

Probiotics are live bacteria that are beneficial to the human body. Probiotics are usually found in the foods we intake but as the food habits have drastically changed, various probiotic supplements that serve the purpose.

Track 8: Dietary Supplements:

A dietary supplement is used as a supplimet to the diet. It is generally consumed as a tablet or tonic, which contains nutrients, vitamins or any other essential substance that is useful to our body, oftentimes to simply increase the consumption of the same. Probiotics are among the most common dietary supplements. These are made of live bacteria and they improve digestion. Dietary supplements are gaining more popularity of late since they are rich in nutritive value and are often recommended by doctors to recovering patients.

Track 9: Nutrition and Physiology:

Nutrients are broadly classified into two types – Macronutrients and Micronutrients. Macronutrients are those which are required by our body in large amounts (carbohydrates, proteins, lipids) while micronutrients are required in small amounts (vitamins and minerals). Macronutrients are responsible for structural development and energy requirement. Nutrition physiology is the study of the effect of the nutrients on the body’s metabolism and how it functions.

Sports Nutrition: Nutritional requirements of sportspersons, especially the quantity of food and fluids consumed by athletes to optimize their activity.

This track will also discuss the metabolism of the various nutrients and their nutritive value.

Track 10: Food and Quality Control:

The food and processing industries deal with sensitive products. So the industry needs to maintain a certain quality of food standards to meet the requirements of the people.

Most of the customers tend to buy a product of the same brand which we think is of good quality and matches our expectations, but even the slightest mistakes where the quality of a product is damaged or compromised could destroy the image of the brand and the company could face a huge loss.

To prevent this from happening, severe quality control measures are taken by the food industries.

One way to reduce these types of incidents is to eliminate the source of a problem through inspection and quality management to ensure customers’ requirements are met.

Track 11: Paediatric Nutrition:

Paediatric Nutrition deals with the dietary requirements of children. The required nutrients which are essential for healthy growth are provided. If the diet lacks essential minerals and micronutrient content, it is considered inadequate. Breast milk provides the best nutrition for the first few months of birth. This track also deals with the nutritional requirements of a mother if she breastfeeds the infant to provide maximum nutrition which will promote good health and to reduce the risk of anemia and obesity.

Track 12: Nutrition and Pregnancy:

The track nutrition and pregnancy deals with dietary planning needed before, during and after pregnancy. Nutrition of the fetus begins at conception. The nutrition of the mother plays an important role in the growth and health of the fetus before birth and it plays an important role in providing adequate nutrition through breastfeeding after birth.

Track 13: Food Irradiation:

A very recent development, food irradiation involves the use of ionizing radiations as treatment. It is said to be one of the most potent modes of ensuring food safety and additionally increases the shelf-life of food. The most important advantage of irradiation is that it kills all micro-organisms that would otherwise cause foodborne illnesses in humans, which is responsible for 5000 deaths globally each year, despite the high standards we have reached concerning food safety. At Food Summit 2020, this special track aims to discuss the latest developments in this field.

Track 14: Clinical Nutrition:

Clinical Nutrition is a branch of nutrition which deals with patients in health care. It refers to the management of patients, including outpatients and inpatients at clinics and hospitals. It primarily incorporates the scientific fields of nutrition and dietetics. It aims to keep a healthy energy balance in patients, as well as providing sufficient amounts of other nutrients such as protein, vitamins and minerals.

Track 15: Nutrigenomics:

A comparatively new branch, nutritional genomics or Mutrigenomics amalgamate the concepts of nutrition and genomics to study their inter-relationships, particularly concerning the disease. It encompasses the response of our body to food at a molecular level. Nutrigenomics also finds application in studying the inheritance of nutrition and diet-related disorders. 

Track 16: Case Studies:

Case Studies act as informative examples to people who might also face similar problems. Generally, case studies should detail a particular medical case, reporting the background of the patient. They should discuss about the investigations undertaken which are used to determine a diagnosis and differentiate between possible diagnoses techniques, and suggest the type of treatment the patient had undergone. In one piece we can conclude that case studies are a useful and informative part of every doctor or physician's medical education, which actually encourage us to include this track in the Global Summit on Food and Nutrition which is going to be held at Prague, Czech Republic.

Track 17: Food Allergies:

An abnormal reaction by the human body's immune system to some particular food or food components is called a food allergy. Common symptoms of food allergies include itching, reddening, rashes, vomiting or even diarrhoea. Although any food can set off an allergic reaction, milk, eggs and nuts are the most common sources. People  who are allergic to the particular food must make sure that they include alternative food in their diet.

Track 18: Nutrition and Healthcare:

Nutrition education is any blend of instructional courses, in the midst of natural backings, intended to encourage voluntary reception of food choices and various nutrient and food related practices contributing to good health. This track calls for professionals in the healthcare sector to talk about the importance of nutrition in their sector and the importance of education about diet among their staff.

Track 19: Food Consumption and Health Mapping Devices:

With advancements in technology, several devices have come up that monitor our health. These devices are capable of tracking the daily movement of the body along with the daily intake of nutrients to provide us a detailed report on the missing nutrients or health related issues. Health mapping devices help individuals to track their own nutrient intake and health.

At the Food and nutrition 2020 conference, we encourage and invite those who are involved in this field of medical devices to come and share their research.


About Prague

Prague is the capital of the Czech Republic and is also the largest city in Czech Republic. Prague has a population of around 1.3 million people. It has a temperate oceanic climate with relatively warm summers and chilly winters.

Prague, which is situated in the core of Central Europe and is surrounded by Australia, Germany and Slovakia.

The city offers something for every visitor who visits this dream city. In the middle ages, Prague turned into a capital of bohemian kingdom. Prague also has a history with the shoking Gothic Renaissance and Baroque time structures.

As Prague lies on the banks of the Vltava River, it experiences oceanic and humid continental climate which is greatly enjoyed by the tourists. As the public transportation services are convenient and reliable, most of the people rely on them for their daily commute. While two-thirds of the city population use metro, trams and busses, many tourists also rely on them as public transport covers most of the tourist attractions.Prague is also a safe city with negligible crime rate.


Market Analysis


Nutrition is very important for human life. It improves the complete life range and also the quality of life. Food and Nutrition is a basic necessity of all the people of all the regions. Nutrition not only depends on what we eat but also on the type of food, history of manufacture, Agricultural practices and processing the food.

The Market of Food and Nutrition:

Throughout the few years, the Nutrition supplements market has seen a phenomenal spike in manufacture and sales. This has empowered various new Industries to dive into the business sector with goods that guarantee to be the remedy for youth, wellbeing, and essentialness. As directed by the Nutritional journals, the nutritional supplement market worldwide is estimated to be $104 billion.

The Global agricultural industry market is estimated to be about $8.7 trillion according to the Plunkett Research estimate. Global Food Export alone is estimated at around $1.47 trillion in 2017 according to the world trade organization. The cost of food varies in every region which makes it a bit difficult to learn about. It varies due to various factors like location, availability of Food industries, food transportation, storage and climate.

Canada, Singapore and other European countries spend relatively less portion of their income on food while other equatorial countries like India, Pakistan and Africa spend relatively more portion of their income on food.

The retail grocery industry in the US alone makes around $650 billion in revenue in 2018 according to the U.S. Department of the census.

Past Conference Report

Food Summit 2019

We would like to thank everyone who attended the Food Summit 2019.

Food Summit 2019 has been successfully completed and sensing the importance of food and nutritional education, we are hosting the 2nd Global Summit on Food and Nutrition (Food Summit 2020) which is scheduled during August 24-25, 2020 in Prague, Czech Republic. We're very thankful to our past attendees, Hotel Holiday Inn Paris and their staff, the Committee, Ad- Sponsors, Media partners for keeping their trust in us and helping the nutrition conference a huge success.

The conference focused on the theme “Forum for Innovation in Food, Nutrition and Public Health”. The conference was successful in gathering eminent speakers from various reputed organizations and their paramount talks enlightened the gathering.

The nutrition meet received a generous response from the Editorial Board Members of Journals as well as expertise from academia, talented researchers and the young student community. Researchers and students who attended from different parts of the world made the conference one of the most successful events in 2019 from our group. The conference was marked with the presence of renowned Speakers, Young Researchers, Students and Business Delegates driving the three day event into the path of success with thought provoking keynote and plenary presentations.

The scientific program paves a way to gather speakers and researchers through the research talks and presentations and puts forward many thought provoking strategies. Food & Nutrition 2020 will schedule and coordinate all meetings with our Editorial board members and other experts in the field of Food Safety, Foodborne illness, Nutrition deficiencies, Nutraceutical and nutrient Supplements and Dieticians across the world.

Scientific sessions which were covered in the nutritional conference 2019 are Food, Nutrition and Health, Food Science, Food Safety and Management, Beverages Processing, Food Microbiology, Food and Economy, Nutrition, Nutraceuticals and Nutrition Supplements, Clinical Nutrition, Malnutrition, Obesity, Public Health Research, Healthcare and Pediatric Nutrition.

The proceedings of the healthcare conference were embarked with an Opening Ceremony followed by Special Sessions and a series of Lectures delivered by both Honourable Guests and members of the Keynote forum. The experts who participated in the healthcare conference with their Honorable talks were:

  • Aziz Hasib, Faculty of Sciences and Technology , Morocco
  • Beiquan Mou, Agricultural Research Service, USA
  • Safdar Ashraf Aligarh Muslim University, India
  • Patti Murphy Public Health Agency of Canada, Canada
  • Julia Riendeau, Public Health Agency of Canada, Canada
  • Myriam Abboud, Zayed University, UAE
  • Mirey Karavetian, Zayed University, UAE
  • Yiftach Vaknin, Agricultural Research Organization, Israel

We heartily congratulate the winners of the Poster Competition and appreciate all the participants who put their efforts in poster presentations and Young Researchers and sincerely wish them success in future endeavors.

We extend our heartiest thanks to all the Organizing Committee Members for their kind support rendered towards the success of Food & Nutrition-2018. At the same time, we take the opportunity to thank all the speakers, delegates and participants for providing their valuable contribution and time for Food Summit-2019.

Food Summit-2019 would like to thank the Organizing Committee Member of the conference, Dr Joyce Anastasi, NYU Meyer's Division of Special Studies in Symptom Management, USA who contributed a lot for the smooth functioning of this event.

With the encouragement from the enormous feedback from the participants and supporters of Food Summit 2019 and Food and Nutrition-2018, We are glad to announce the 2ndGlobal Summit on Food and Nutrition 2020 in Prague, Czech Republic on August 24-25, 2020

Past Reports  Gallery  

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Conference Date August 24-25, 2020

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  • Advancement In Food Processing
  • Advancements In The Field Of Nutrition
  • Advances In Dairy
  • Agri Food Nutrition
  • Animal And Dairy Nutrition
  • Antioxidants
  • Artificial Sweeteners
  • Behavioral Nutrition & Physical Activity
  • Clinical Nutrition
  • Dairy Science & Technology
  • Diet For Gastrointestinal Diseases
  • Diet In Obesity And Underweight
  • Dietary Fibre
  • Dietary Supplements
  • Dietary Supplements & Functional Foods
  • DNA And Metabolomics
  • Eating Disorders
  • Food & Nutritional Disorders
  • Food & Nutritional Immunology
  • Food & Nutritional Metabolomics
  • Food & Nutritional Toxicology
  • Food &Nutritional Supplements
  • Food And Agri Business Management
  • Food And Nutrition
  • Food And Nutrition
  • Food Chemistry
  • Food Is Medicine
  • Malnutrition & Infant Nutrition
  • Malnutrition Or Nutrition Deficiency
  • Malnutrition Or Nutritional Deficiency
  • Marine Nutraceuticals
  • Multivitamin Supplements
  • Natural Medicine
  • Nutraceuticals
  • Nutraceuticals & Medicinal Foods
  • Nutraceuticals And Medicinal Food
  • Nutraceuticals For Cancer Therapy
  • Nutraceuticals For Cardiovascular Health:
  • Nutraceuticals For Weight Management
  • Nutraceuticals Market-Growth Trends
  • Nutricosmetics
  • Nutrient Related Chronic Diseases
  • Nutrition And Cancer
  • Nutrition And Diabetes
  • Nutrition And Food Borne Illnesses
  • Nutrition And Food Science
  • Nutrition And Health
  • Nutrition And Immunology
  • Nutrition And Nursing
  • Nutrition And Obesity
  • Nutrition And Psychology
  • Nutrition And Public Health
  • Nutrition During Adolescence
  • Nutrition Education
  • Nutrition Epidemiology
  • Nutrition In Cancer Care
  • Nutrition In Clinical Practice
  • Nutrition In Pregnancy And Lactation
  • Nutrition In Women Health And Pregnancy
  • Nutrition Metabolism & Disorder
  • Nutritional Science
  • Nutritional Supplements
  • Nutritious Food
  • Obesity And Heart Disease
  • Obesity And Weight Management
  • Obesity, Diabetes & Endocrinology
  • Osteoporosis
  • Paediatric Nutrition
  • Pediatric & Maternal Nutrition
  • Pediatric Nutrition
  • Plant & Livestock Nutrition
  • Plant Nutrition
  • Plant Nutrition And Nutraceuticals
  • Probiotic Nutrition
  • Probiotics And Prebiotics
  • Sports Nutrition & Kinesiology
  • Traditional Medicine
  • Types Of Fitness & Benefits
  • Vitaminology & Lipidology
  • Vitaminology And Lipidology
  • Yoga Therapy And Naturopathy