The track category is the heading under which your abstract will be reviewed and later published in the conference printed matters if accepted. During the submission process, you will be asked to select one track category for your abstract.
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of food. Nourishment science is the investigation of substance procedures and connections of all organic and non-natural parts of sustenance. It is like natural chemistry in its primary segments, for example, starches, lipids, and protein, yet it additionally incorporates regions, for example, water, vitamins, minerals, chemicals, sustenance added substances, flavors, and hues. This teach additionally incorporates how items change under certain sustenance handling systems and courses either to improve or to keep them from happening. Sustenance physical science is the investigation of both physical and concoction associations in nourishments as far as physical and substance standards connected to nourishment frameworks, and additionally the use of physicochemical strategies and instrumentation for the examination and examination of sustenance.
- Track 1-1Biochemistry of food and its constituents
- Track 1-2Water and food
- Track 1-3Food proteins
- Track 1-4Starch and sugars
- Track 1-5Metabolism of food components
Nutrition is the science that deciphers the cooperation of supplements and different substances in nourishment in connection to development, proliferation, wellbeing of a consumer. It incorporates sustenance admission, ingestion, digestion, biosynthesis, catabolism and discharge. The eating regimen of a life form is the thing that it eats, which is generally dictated by the accessibility and satisfactoriness of sustenance. For people, a solid eating routine incorporates planning of nourishment and capacity strategies that protect supplements from oxidation, warmth or draining, and that diminish danger of foodborne sickness. Supplements are believed to be of two sorts: full scale supplements which are required in generally substantial sums, and micronutrients which are required in littler amounts. A kind of sugar, dietary fiber, is required, for both mechanical and biochemical reasons, in spite of the fact that the correct reasons stay misty. A few supplements can be put away - the fat-solvent vitamins - while others are required pretty much consistently. Weakness can be caused by an absence of required supplements, or for a few vitamins and minerals, a lot of a required supplement.
- Track 2-1Low calorie diet
- Track 2-2Single cell protein supplements
- Track 2-3High fiber diet
- Track 2-4Vitamins and minerals
- Track 2-5Dietary fibers
A functional food is a food given an additional function (often one related to health-promotion or disease prevention) by adding new ingredients or more of existing ingredients. Practical nourishments might be intended to have physiological advantages or potentially decrease the danger and comparative in appearance to traditional sustenance and devoured as a feature of a general eating regimen. A Nutraceuticals or additionally useful sustenance in different terms is a pharmaceutical-review and institutionalized supplement, which is provided either as an eating routine supplement or as nourishment. The Food and Drug Administration manages the cases that makers can make about nourishments supplement substance and consequences for illness, wellbeing or body work. Extra research is important to substantiate the potential medical advantages of those nourishments. Research into utilitarian sustenance won't propel general wellbeing unless the advantages of the nourishments are adequately conveyed to the customer.
- Track 3-1Probiotics
- Track 3-2Prebiotics
- Track 3-3Dietary enzymes
- Track 3-4Hydrolyzed proteins
- Track 3-5Super foods
The procedure by which nourishment and an item is created on substantial scale utilizing the advanced industrialization strategies. Earlier food handling methods were constrained by the accessible nourishment conservation, bundling and transportation. Those are done by salting, curing, souring, drying, pickling and smoking. Any part of the operations in the planning, transport, stockpiling, bundling and wrapping, introduction available to be purchased, administration, or conveyance of nourishment is known as sustenance taking care of. Sustenance handlers must have what it takes and information that they have to deal with nourishment securely as they complete the work that they are in charge of. To accomplish a sheltered sustenance supply it is important to apply the basic control point idea and hazard examination before it reaches the market. Additionally instructions are expected to be known by ready shoppers about the dangers from sustenance and how to limit them.
- Track 4-1Canned foods
- Track 4-2Pasturasization
- Track 4-3Good manufacturing practices
- Track 4-4Sterilizing food products
- Track 4-5Food fermentation
Flavors, hues, and additives upgrade nourishment's taste, surface, appearance, and time span of usability of food products. Sometimes, specific added substances turn into the subject of open concern. Nourishment colors, a rich flavorant, or bread elasticizes been bantered in the media and the court. Progressively, support bunches are calling for the FDA to redo some of its controls on sustenance added substances. For decades now, the food industry has continually created new chemicals to manipulate, preserve, and transform our food. With the use of chemicals, scientists are able to mimic natural flavors, color foods to make them look more “natural” or “fresh,” preserve foods for longer and longer periods of time, and create altered versions of breads, crackers, fruits, vegetables, meats, dairy products and many more commonly used foods. The organizations are likewise delivering regular textural added substances, to help nourishment producers make new sustenance encounters through various blends of surface parts.
- Track 5-1Food colorants
- Track 5-2Stabilizing agents
- Track 5-3Emulsifiers and flavor enhancers
- Track 5-4Preservatives in food
- Track 5-5Added supplements
Energy from the food is derived by the process of catabolism of food and its components to its lowest or simplest absorbable form. The three primary reasons for digestion are the transformation of nourishment/fuel to vitality to run cell forms, the change of sustenance/fuel to building hinders for proteins, lipids, nucleic acids, and a few sugars, and the disposal of nitrogenous squanders. These chemical catalyzed responses enable living beings to develop and repeat, keep up their structures, and react to their surroundings. It additionally alludes to the whole of every single concoction response that happen in living creatures, including assimilation and the vehicle of substances into and between various cells. The metabolic rate and the vitality utilization contrast from people contingent upon their weight record. The nourishing supplements give extra help and along these lines manage the body's metabolic rate and the keep up a solid advance. A super sustenance has every single essential vitamin minerals proteins and the vitality giving segments accordingly makes it satisfying the eating regimen.
- Track 6-1Food thermodynamics
- Track 6-2Micro and macro nutrients
- Track 6-3Catabolic rate of food
- Track 6-4Nutritional imbalance
- Track 6-5Foods and its calorific value
Customary nourishment refers to food and dishes that are gone through ages and furthermore alludes to sustenance devoured over the long length of progress that have been gone through ages. Traditional food and dishes are conventional in nature, and may have a memorable point of reference in a national dish, territorial food or nearby cooking. Conventional sustenance and refreshments might be created as natively constructed, by eateries and little producers, and by extensive nourishment handling plants. By following the sustenance geology it enables geographers to comprehend the unequal connections amongst created and creating nations in connection to the advancement, generation, transportation, retail and utilization of nourishment. It is additionally a subject that is winding up progressively charged in the general population eye. The development to reconnect the 'space' and 'place' in the sustenance framework is developing, initiated by the exploration of geographers.
- Track 7-1Customary nourishment
- Track 7-2Herbal foods and its diet
- Track 7-3Geography of food
- Track 7-4Conventional cooking methods
- Track 7-5Children food
A Nutraceuticals is a pharmaceutical-review and institutionalized supplement. Significantly they don't exist as nutritious sustenance either as they are controlled as dietary supplements or nourishment added substances by the FDA under the expert of the Federal Food, Drug, and Cosmetic Act. Nourishment items got from sustenance sources that are indicated to give additional medical advantages, notwithstanding the essential nutritious esteem found in food. Contingent upon the purview, items may claim to anticipate constant maladies, enhance wellbeing, postpone the maturing procedure, increment future, or bolster the structure or capacity of the body. The "dietary fixings" in these items may include: vitamins, minerals, herbs or different botanicals, amino acids, and substances, for example, proteins, organ tissues, glandular, and metabolites. Dietary supplements can likewise be concentrates and might be found in many structures, for example, tablets, cases, soft gels, gel caps, fluids, or powders.
- Track 8-1Food as medicine
- Track 8-2Dietary supplements
- Track 8-3Anti-inflammatory food
- Track 8-4Healing diet
- Track 8-5Animal and plant medicines
Adverse reactions occurring as a result of exposure to some chemical toxicant in the food are one of the considerations while producing or manufacturing a food product. Any clinically abnormal response to food or food additives is related to the term food allergy in common and thus impairs the metabolic functions in the human body and other consumers. Immunological stimulation and response depends upon the nature of the antigen, and route, amount, duration and frequency of exposure. The result may be a negligible or weak response, being a state of awareness of the antigen but manifested clinically as a state of tolerance, or result in hypersensitivity. Their allergic responses are due to hypersensitivity reactions with the immune system and thus are responsible for the adverse reactions and inflammatory disorders mainly from the age of 3 to 5 in case of humans and also in other pet animals. Knowledge about the types and sources of these foodborne chemicals, the circumstances of exposure that lead to adverse reactions, and the frequency of occurrence of such events will aid allergists in diagnosing the basis for the adverse reactions.
- Track 9-1Allergic foods
- Track 9-2Hypersensitive food allergies
- Track 9-3Natural toxicants in food
- Track 9-4Sea food toxins
- Track 9-5Diagnosis and treatments
Food processing is a technique implemented to convert the raw materials into the finished or consumable product which is well cooked and well preserved eatables for both animals and humans. Best quality harvested, slaughtered and butchered and clean constituents are used by food processing industry to manufacture very nutritious and easy to cook food products. Salting, sugaring, drying, freezing, smoking, vacuum packs and pickling are some techniques and methods used to convert food into processed or preserved food. Preservation process mainly includes heating or boiling to destroy micro-organisms, oxidation, toxic inhibition, dehydration or drying, osmotic inhibition, freezing, a sort of cold pasteurization which destroys pathogens and various combinations of all these methods. As progression in the field of food science research the traditional methods are replaced by the modern industrial techniques but still any technique that’s followed should be able to Maintain or create nutritional value, texture and flavor is an important aspect of food preservation.
- Track 10-1Processing of food
- Track 10-2Modern and Traditional techniques of food preservation
- Track 10-3Food spoilage
- Track 10-4Refrigerated foods
- Track 10-5Shelf -life of food products
Modern biotechnology refers to various scientific techniques used to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge. Latest technology emerged in the research field of food science that incorporates the modern methods and technology advancements in food processing and preservation without compromising the nutritious value of the food and thus maintaining its quality for a longer time by increasing its shelf life of a food product. The field mainly focuses on the producing a new variety or hybrids simply by incorporating the gene manipulation techniques in the field of food science both in plants and animals as well. Best out of the raw materials are chosen and thus manipulated as desired products. Engineered foods sever as a major nutrient source for treating the anemic and mal nutrition in the world population. FDA approves Good Manufacturing Practices and Principles in producing a new food product and thus evaluation plays a major role in them before packing and marketing.
- Track 11-1Crop biotechnology
- Track 11-2Animal biotechnology
- Track 11-3Engineered food
- Track 11-4Genetically modified food
- Track 11-5Food vaccines
Microbes are the indicator organisms used in both processing and even production of food material. Microbial food cultures carry out the fermentation process in foodstuffs which helps to preserve perishable foods and to improve their nutritional and organoleptic qualities like smell and taste of the substance. Microbial food cultures preserve food through formation of inhibitory metabolites such as organic acid, often in combination with decrease of water activity and further help to improve food safety through inhibition of pathogens or removing of toxic compounds. Food industry has now generally adapted quality assurance systems and is implementing the Hazard Analysis Critical Control Point (HACCP) concept. There is a need for rapid and simple microbiological tests which can be adapted to the technology and logistics of specific production processes. Traditional microbiological methods generally do not meet these high requirements. Extensive scientific study continues to characterize microbial food cultures traditionally used in food fermentation taxonomically, physiologically, biochemically and genetically. This allows better understanding and improvement of traditional food processing and opens up new fields of applications.
- Track 12-1Microbes used as food
- Track 12-2Fermented food
- Track 12-3Food safety
- Track 12-4Food pathogens
- Track 12-5Food borne diseases
Energy is a science that includes the investigation of substance response rates and instruments. Chemical reactions occur in foods during food processing and food storage. A few responses result in a quality misfortune and must be limited, while others result in the development of a coveted flavor or shading and must be streamlined to acquire the best item quality. A comprehension of response components combined with evaluation of rate constants will encourage the choice of the best states of a procedure or capacity, all together that the coveted attributes will be available in the item. A major goal for the food scientist is the prediction of the change in quality of a particular food as a function of both time and environmental conditions. In addition, kinetic modelling is also useful for the nutritionist, to study the kinetics of changes during digestion and assimilation in the body (bioavailability). The application of kinetics in reactor engineering and inactivation of some physical reactions in sustenance is the most concentrated parts of today’s research in food.
- Track 13-1Kinetic modelling of food quality
- Track 13-2Reactions altering food substance
- Track 13-3Role of enzymes in food
- Track 13-4Food deterioration
- Track 13-5Metabolism of food in body
Eating a very much adjusted routine and enable us to get the calories and supplements you have to fuel your everyday exercises, including customary exercise. To fuel your activity execution, the correct sorts of nourishment at the correct circumstances of the day should be practiced as a result of healthy living. The diet of an organism is what it eats, which is largely determined by the availability and palatability of foods. For humans, a healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of foodborne illness. Diet doesn’t mean eating less but have right food which depends on both the quality and quantity of the food and drink at regular intervals. It is prescribed to improve a person's physical condition or to prevent or treat a disease. Staying healthy means fit which includes our diet as a prime. An unhealthy diet can cause deficiency-related diseases such as blindness, anemia, scurvy, preterm birth, stillbirth and cretinism, or nutrient excess health-threatening conditions such as obesity and metabolic syndromes.
- Track 14-1Health and aging
- Track 14-2Body mass index
- Track 14-3Nutrition deficiencies and disorders
- Track 14-4A healthy diet
- Track 14-5Nutrition literacy
Are medical complaints which are in relation with the food and the health, where obesity referring to a person’s body weight is more than the normal range which is mainly due to the accumulation of fat in the tissues and in other hand, mal nutrition results from eating a diet in which nutrients are either not enough or are too much such that the diet causes health problems. Undernourishment mostly often related to the unavailability of high quality nutrients to the consumers, could be a cause of poverty and high food prices. Obesity is most commonly caused by a combination of excessive food intake, lack of physical activity, and genetic susceptibility leading to preventable cause of death in both children and adults. Excessive body weight is associated with various diseases and conditions, particularly cardiovascular diseases, diabetes, cancer and asthma. Micronutrient deficiencies result from the type of the nutrition deficient, which can lead to adverse conditions and leading to death.
- Track 15-1Obese food
- Track 15-2Under nutrition and over nutrition
- Track 15-3Body Mass Index
- Track 15-4Diet management
- Track 15-5Treatments and prevention
Advances in food and Nutrition Research recognize the integral relationship between the food and nutritional sciences and brings together outstanding and scientific developments in the broad areas of food science and nutrition. Researchers aims in improving to resolve the challenges of sustainability, and healthy feeding practice of the growing future population in industrialized and developing nations through scientific and technological advancements. An advanced research area includes Analytical systems, Macromolecular systems, Bioprocessing systems, Sustainable food systems. The major priority is given in promoting and maintaining good health, environmentally sustainable products and frontier technologies for building and transforming the world. Research includes conceptualization, development of research strategies and analysis and interpretation of results, and currently focuses on the following areas of food research: Food Processing, Functional Foods and Nutraceuticals, Enhancement of Shelf Life of Foods, Physical Chemistry of Foods, Dairy Science and Technology, Microbial and Enzyme Technology and Engineering, Analytical systems and many more.
- Track 16-1Food bio processing
- Track 16-2Dairy Science and Technology
- Track 16-3Physical Chemistry of Foods
- Track 16-4Sustainable food systems
- Track 16-5Food and Nutrition Research
Generally “food law” is used to apply to legislation which regulates the production, trade and handling of food and hence covers the regulation of food control, food safety and relevant aspects of nourishment exchange. Least quality prerequisites are incorporated into the nourishment law to guarantee the sustenance delivered are unadulterated and are not subjected to any false practices expected to cheat the customer. Sustenance law should cover the aggregate chain starting with arrangements for creature sustain, on-cultivate controls and early handling through to definite conveyance and use by the shopper. Is a logical teaching depicting dealing with, planning, and capacity of sustenance in ways that causes foodborne disease. This incorporates various schedules that ought to be taken after to stay away from potential wellbeing risks. Along these lines nourishment security frequently covers with sustenance guard to avoid mischief to customers. The tracks inside this line of thought are wellbeing amongst industry and the market and afterward between the market and the purchaser.
- Track 17-1Food and Drug Administration Acts and Laws
- Track 17-2Good Manufacturing Practices
- Track 17-3Food inspection
- Track 17-4Risk analysis
- Track 17-5Good hygiene practices and HACCP
Food loss is food that is discarded or lost uneaten. The causes of food waste or loss are numerous, and occur at the stages of production, processing, retailing and consumption. Out of total Food waste generated only 14 per cent of the food waste is recycled, the rest of it is disposed of at the waste-to-energy (WTE) plants for incineration. As alternatives to landfill, food waste can be composted to produce soil and fertilizer, fed to animals, or used to produce energy or fuel. There is a need to manage food waste holistically. Reducing food wastage, redistributing unsold/excess food and recycling food waste are important components of our national waste management strategies to work towards waste management strategies, with the most preferred approach at the top of the hierarchy. The most reasonable strategic approaches include, Prevent and Reduce Food Wastage at Source, Redistribute Unsold/Excess Food, Recycle/Treat Food Waste, and Recover Energy.
- Track 18-1Food as bio-waste
- Track 18-2Food waste generation
- Track 18-3Recycling treatments
- Track 18-4Integrative FWM system designs
- Track 18-5Food as fuel
As sustenance quality is a subject of expanding concern, the matter of executing high national and cross-fringe quality norms, for example, e.g. HACCP has turned out to be perpetually vital. This reality posture extremely requesting difficulties to the farming part the world over. All quality control and testing provide you with reliable information on the quality and safety of your processed food products, at different stages of the manufacturing process and before the finished product is shipped. Food testing is integral to the efficient production of safe, quality products. With the food industry increasingly subject to scrutiny, testing to ensure compliance with food safety regulations and to protect public health, is a must. Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. The latest methods and technology used to identify risk factors, improve quality, efficiency and to add value to the market.
- Track 19-1Laboratory quality assurance
- Track 19-2Food quality and testing training
- Track 19-3Hygiene audits (GHP)
- Track 19-4Ethical Audits
- Track 19-5Quality Management System
Food substitutions involve the addition or exchange of ingredients or even a nutritional component in the food or diet which additionally supports for body’s energy metabolic processes and extra nutrition supplements. Simple food substitutions that will help to incorporate simpler like fruits and vegetables in the diet. In the improvement of food engineering, one of the many difficulties is to utilize current apparatuses, innovation, and learning, for example, computational materials science and nanotechnology, to grow new items and procedures. All the while, enhancing quality, wellbeing, and security stay basic issues in sustenance designing examination. New bundling materials and methods are being produced to give more security to sustenance, and novel protection innovation is rising.
- Track 20-1Engineering of food
- Track 20-2Protein and nutrients substitution
- Track 20-3Genetically Modified Food
- Track 20-4Calorie substitutions
- Track 20-5Food research