The 4th Global Summit on Food Science, Nutrition and Technology (Food Summit 2022) will be held by Conference Series on June 09-10, 2022 at Singapore. The Food Science Meeting are honored to host high-profile Keynote Speakers from around the world as well as many concurrent oral and poster presentations, Young Researchers Forum, Delegates to discuss and share on key element and advances in Food and Nutrition. Food Summit 2022 is seizing a privileged opportunity to transfer research-derived knowledge to industry and transform food safety for a safe and healthy future.
Food Science 2022 brings together all leading scientists, professionals, entrepreneurs, industrialists, and engineers in a single forum to discuss current and future aspects of digital and smart agriculture. This is your best opportunity to meet the world's largest community of contributors. This will help professionals to learn the latest advances in the rapidly evolving field of Food Technology. This Food Technology Meet gathers the Food Science researchers, Nutritionist, Dieticians, Professionals to present and learn latest advances, to discuss their experiences, challenges, and research, meet with the colleagues from around the world, and strike new collaborations. We have dealt with various compelling Food Science events and Nutrition and Technology gatherings and develop incredible relations bringing the researchers and associations together.
The Nutrition and Food Congress is focused on sessions covering nearly all tracks such as Food Science and Nutrition, Food Chemistry, Food Microbiology, Food Preservation and Packaging technology, Food Processing, Food Adulteration and Fortification, Food Quality Control and Assurance etc. This Food Science Congress will provide participants the time to disclose practical challenges they encountered during their research.
Who Should Attend?
Food Summit 2022 welcomes multidisciplinary healthcare professionals, food researchers, academic researchers, industrialists, nutritionist, dieticians, young Scientists, students, and delegates, share the latest progressions in the fields of food science, nutrition, and health to participate at Food Science & Nutrition conference. The target audience are:
Academicians, University Professors, Faculty & Students
Directors, Board Members, Presidents, Vice Presidents
Nutrition and Food science Associates
Food safety officers
Public Health Professionals
Researchers and Scientists
Nutrition based Companies
Associations and Societies
Nutritionists & Dietetics Experts
And Many More…
With members from all over the world focused on food technology research and development, this is your best opportunity to reach the largest gathering of Food technology and Processing community members. This Food Science Summit aims to bring together all such scientists, Nobel laureates, researchers, researchers, students and people in food and processing technology and provide them with the opportunity to discuss their unique innovations, exchange ideas and interact with each other. The conference is focused on world-renowned speakers, the latest developments, and achievements in the field of food technology.
To simply put, food science is the study of food. It involves the study of the physical, biological and chemical nature of food. Food science also comprises evaluation of food processing, packaging and safety. Food Composition Databases exist, which lists detailed information sets on the nutritional value and components of a particular food, which is its carbohydrate, protein, fat, minerals, vitamins and fiber content. The properties of food are our concern and its make-up forms the core of the topics of discussion at Food Summit 2019.
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 with respect to food safety. At Food Summit 2019, this special track aims to discuss the latest developments in this field.
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 less, 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 eats, mostly junk food. This too has mental implications as the affected individual has no control over themself to prevent overeating. Eating disorders result 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!
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.
Single Cell Protein (SCP):
With an ever-increasing population, it is being predicted that agriculture will not be able to sustain the demand for food by as early as 2050. Single Cell Proteins (SCP) is one of the disruptive developments in modern food industry. As the name suggests, SCPs are single celled or unicellular microorganism cell mass, which is dried and used as protein supplements. It has a high nutritional value since its rich in vitamins and nutrients however high nucleic acid content makes it unsuitable as a replacement to food and is currently limited to use as supplements. Latest developments in the research on SCPs, their bright future prospects and uses are included in the Food Summit 2019 agenda.
Probiotics & Dietary Supplements:
A dietary supplement is a product that supplements the food. It is generally consumed as a tablet or tonic, which contain 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.
A new discipline of study, foodomics incorporates the use of omics technologies to correlate the fields of food and nutrition. It involves high throughput analyses of data from genomics, transcriptomics, proteomics and metabolomics to improve the understanding of the effect of food on health and technology. Although research in this field is very limited currently due to slow progress in development, Food Summit 2019 invites the submission of work related to it since foodomics is the way to the future.
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.
Depending on requirements nutrition can be classified into various types like:
Clinical Nutrition: Nutrition of patients in health care.
Maternal Nutrition: Nutrition of mothers while they bear and nurture children.
Pediatric Nutrition: Nutrition of children so that they are exposed to all the required nutrients essential for healthy growth.
Sports Nutrition: Nutritional requirements of sportspersons, especially the quantity of food and fluids which should be consumed by athletes to optimize their energy levels.
This track will also discuss the metabolism of the various nutrients and their nutritive value.
Pediatric nutrition is a branch which deals with the medical and nutritional care of children. Pediatric nutrition is basically a well-balanced diet which is given to children at a young age to complete their daily nutritional intake. A pediatric nutritionist is a person who takes care of the nutritional intake of the infant based on the current health and growth of the child.
The pediatric nutritional needs vary with age, activity and Health conditions of the infant. In paediatrics, Breast feeding plays an important role in the growth rate of children, to build the baby’s internal body parts like brain, immune system and vascular system. Infant diet must consist of all the essential vitamins and minerals which help in development and growth of body muscles and bones. Protein in also required in adequate amount to build muscles.
Pediatric Nutrition for chronic diseases
Major Associations and Societies Worldwide:
Pediatric Nutrition Association of the Philippines (IPNAP) | Asia Pacific Infant and Young Child Nutrition Association (APIYCNA) | Nestle Nutrition Institute(NNI) | Abbott Nutrition | Pediatric Nutrition Conference | Pediatric Nutrition Care Association | American Society for Nutrition | Nutritionist Conferences | Nestle S.A. | Nutrition Conferences | Diet Conferences | Clinical Nutrition Conferences | Abbott Laboratories | Neonatology Nutrition Institute | Breast Feeding Conference | Royal FrieslandCampina | List of Nutrition Conference | Baxter International Inc | Pediatric Nutrition Conferences | Neonatology Nutrition Conferences | Clinical Nutrition Conference | Child Growth Conference | North American Society for Pediatric Gastroenterology, Hepatology and Nutrition | Infancy Conferences | Association of Pediatric Gastroenterology and Pediatric Nurses (APGNN) | Child Development Conferences | Academy of Nutrition and Dietetics Position and Practice Papers | Infant Pediatric and Nutrition Association of the Philippines | Kenya Pediatric Association
What you eat matters. You can nourish your skin from both inside and out. Our skin also reflects our eating habits. To maintain healthy skin you can eat fruits and vegetables which are high in antioxidants such as beta carotene (beta carotene is a precursor of vitamin A). Vitamins C, E and A also help in maintaining health of skin.
Skin damage also occurs due to some external factors which include medication and pregnancy. Different people give different advices on what to do to maintain the perfect skin using a specific nutrition plan.
Skin is the largest organ of your body and skin health is dependent largely on your diet. As skin goes through many cycles of renewal and repair, All the required nutrients should be supplied with minerals to help repair and maintain the skin. The skin is mostly exposed to dust, so it undergoes many changes which may lead to various skin diseases like inflammation, pimples, dry skin and other skin disorders.
Clinical nutrition refers to the practice of analysing a persons nutrient intake based on the family or medical history, lifestyle and laboratory results and recommend changes in the diet plan.
A clinical nutritionist also provides advice on changing the diet plan in order to prevent a particular disease or prevent further medical injury.
A clinical nutritionist may work in variety of fields including hospitals, weight management clinics, acute health care centers, pharmaceutical industries, Food companies and sports agencies.
The Basic Nutrition plan comprises macro and micronutrients which are required to meet the daily requirement of the human body depending on the average person’s daily activity and eating preference.
The regular diet ensures that the body gets the daily essential amount of nutrients which are required to perform everyday tasks and keep our body in a healthy condition.
Sports nutrition, on the other hand, is more complex. The sports diet is specially designed for each person depending on their individual training, body type, goal, muscle growth, and strength building.
Sport diet also consists of macro and micronutrient-rich foods, but the requirement of other nutrients are also taken into consideration like creatine (to improve muscle recovery), multivitamin (replenishes the key water-soluble vitamins lost with daily intense training), Fish oil (to maintain the ratio of omega-3 and omega-6 fatty acid), Whey protein (fast absorbing protein) etc. which are used to repair muscle tissues and improve the elasticity of muscles.
Hence the sports diet depends on individual goals and training needs and helps them reach their highest fitness level.
A comparatively new branch, nutritional genomics or nutrigenomics amalgamate the concepts of nutrition and genomics to study their inter-relationships particularly with respect to 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.
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 investigations undertaken in order to determine a diagnosis or differentiate between possible diagnoses, and should indicate the type of treatment the patient underwent as a result. 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 encouraged us to include this track in the Global Summit on Food and Nutrition conference which is going to be held at Paris, France.
An unusual reaction by the immune system to certain food or components of food is called a food allergy. Common symptoms 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 allergic to certain food must ensure that they compensate for the nutrients by consuming alternatives in their diet.
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.
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 intake of nutrients and provide the user a detailed report on its usage. Health mapping devices effectively help individuals to track their own consumption and health. At the Food Summit 2019 congress, we encourage and invite those who are involved in this field of medical devices to come and share their research.