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Food & Nutrition 2024

About Conference


5th World Summit on Food and Nutrition Conference, on June 27-28, 2024 at London, UK, with the theme “Interrelationships of Food, Nutrition and Human Wellbeing." We cordially invite all Speakers and Delegates from around the world to join us in Food and Nutrition 2024. Food and Nutrition Summit will feature Keynote Speakers, Oral Presentations, Symposiums, Poster Presentations, Exhibitions, and much more. Food and Nutrition Summit will provide an international platform for scholars and experts from the Food and Nutrition to showcase their scientific work and research on topics such as Food Chemistry and Biochemistry, Food Biotechnology, Sports Nutrition, Food Waste Management, and many more. Clinical Nutritionists, Dieticians, Presidents, Founders, CEO's, business delegates, Scholastic workforce, Enrolled Dieticians and Experts, Young researchers from universities and research labs  are all invited to exhibit their advanced research in  The Food & Nutrition 2024.

Why to Attend?

Food and Nutrition Summit is planned to offer a prominent opening to the experts in the field of Nutrition, Food Sciences and Dietetics to discuss latest research and challenges in the meadow. Nutrition & Dietetics is planned to provide a special podium for Registered 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 Conferences or rather all Nutrition events can facilitate in intermingling with totally different brains in nutrition and food science throughout the planet.

 Target Audience:

• Nutrition based Companies

• Business Entrepreneurs

• Registered Dieticians

• Health-Care Professionals

• Researchers and Scientists

• Training Institutes

• Universities and College Students

• Nutrition and Food science Associates

• Clinical Nutritionists

Sessions and Tracks

Clinical Nutrition:

Clinical nutrition is concerned with the diagnosis and cure of diseases that affect the consumption, absorption, and breakdown of dietary constituents and with the upgrade of health through the anticipation of diet related diseases. Clinical Nutrition is also about studying how food works in the body, nutritionists are interested in how the surroundings disturbs the value and care of foods, and how these elements influence heath and disease. Clinical Nutrition is recognised as enhancing the wellbeing of a client during times of healthiness, weakness, and when undergoing conventional pharmaceutical protocols, as well as playing a vital role in disease prevention.

Sports nutrition:

Sports nutrition is the study and practice of nutrition and diet with regards to enlightening anyone's athletic performance. Nutrition is an important part of many sports training regimens, being popular in strength sports and endurance sports Sports nutrition centres its studies on the type, as well as the amount of fluids and food taken by an athlete. It also deals with the intake of nutrients such as vitamins, minerals, supplements and organic bodies that include carbohydrates, proteins and fats. Sports nutrition is important for supporting player's overall fitness and their exercise needs. Having an appropriate diet offers a person with sufficient energy and nutrients to meet the difficulties of exercise.

Malnutrition:

Malnutrition occurs when an individual gets too little or too many nutrients, causing health complications. Malnutrition is a group of diseases that comprises undernutrition and overnutrition. Undernutrition is a lack of nutrients, which can result in inhibited growth, wasting, and underweight. An excess of nutrients causes overnutrition, which can result in overweight and obesity. There are 4 sub-forms of undernutrition: wasting, stunting, underweight, and deficiencies in vitamins and minerals. The top way to stop malnutrition is to eat a healthy, balanced diet. The consequences of long malnutrition are serially altered cellular metabolism, impaired function, and finally, loss of body tissues clinically, malnutrition is often associated with muscular dysfunction and weakness and altered immunity resulting in an increased risk of infection.

Nutraceuticals and Nutrition supplements:

nutraceutical is any element that is a food or part of a food and provides medical or health benefits, including the prevention and treatment of disease. Some of nutraceuticals are fortified dairy products and citrus fruits. The food products used as nutraceuticals can be categorized as dietary fibre, prebiotics, probiotics, polyunsaturated fatty acids, antioxidants and other different types of herbal/ natural foods. Nutraceuticals are beneficial in precluding many chronic diseases like obesity, diabetes, heart disease, cancer, gastrointestinal disturbances and certain brain disorders. 

Food Storage and Preservation:

 Food preservation is the process in which the fresh food materials are given a suitable physical or chemical treatment to stop their wastage or spoilage and to retain their nutritive value for long periods. Preservation mainly inhibits the growth of microorganisms, fungi, and other Bacteria. It also includes processes to check the oxidation of fats which causes Rancidification and to stop natural ageing and staining. A number of preservation methods include drying, spray drying, freeze drying, freezing, vacuum-packing, canning, food irradiation, and adding preservatives or inert gases such as carbon dioxide. Other methods that not only support to preserve food, but also add flavour, include pickling, salting, smoking, preserving in sugar syrup and curing.

Food Hygiene & Public Health:

Food Hygiene, is also known as Food Safety can be defined as handling, preparing and storing food or drink in a way that best decreases the risk of consumers becoming sick from the food-borne disease. The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning. Food hygiene is important because every day, people worldwide get sick from the food or drink they consume. Bacteria, viruses and parasites found in food can cause food poisoning. Food poisoning can lead to gastroenteritis and dehydration or potentially even more serious health problems such as kidney failure and death. Food hygiene and safety prevent germs from multiplying in foods and reaching dangerous levels.

Probiotic and Prebiotics:

Probiotics: Living strains of bacteria that add to the population of good bacteria in your digestive system.

Prebiotics: Specialized plant fiber that acts as food for the good bacteria. This stimulates growth among the pre-existing good bacteria. Prebiotics are specialized plant fibers. They act like manures that rouse the development of healthy bacteria in the gut. Probiotics are different in that they contain live organisms, usually specific strains of bacteria that directly add to the population of healthy microbes in your gut.

Examples of Prebiotics are Bananas, Onions, Garlic, Berries and Legumes.

Examples of Probiotics are pickled vegetables, Kimchi, Kefir.

Food Additives, Adulterants and flavonoids:

Food adulteration is the act of intentionally degrading the quality of food either by the addition of inferior substances or by the removal of some valuable ingredient.  Some of the reasons for food adulteration are no efficient food law and lack of government initiatives, Lack of knowledge and awareness of proper food consumption by general public.

Flavonoids are a collection of natural elements that are found in fruits, vegetables, grains, bark, roots, stems, flowers, tea and wine. These natural products are healthy which are known for their beneficial effects on health .Tea and wine are the major dietary sources of flavonoids. Leafy vegetables, onions, apples, berries, cherries, soybeans, and citrus fruits are considered a chief source of flavonoids 

Food additives are constituents added to food to preserve flavor or enhance taste, appearance. Some additives have been used for centuries as part of an effort to preserve food.Salt, sugar, and corn syrup are generally used additives in food in this country.

Food Borne Diseases and Remedies:

Foodborne illness also foodborne disease are referred to as food poisoning is any sickness resulting from the decay of soiled food by pathogenic microorganisms, viruses, or parasites that contaminate food, as well as prions and toxins  in peanuts, poisonous mushrooms, and many types of beans that have not been simmered for at least 10 minutes. Foodborne illness generally rises from inappropriate usage, preparation, or food storage. Good sanitation practices before, during, and after food preparation can ease the risks of contracting a sickness. There is a agreement in the public health community that frequent hand-washing is one of the most effective way to fight against the spread of foodborne illness. Furthermore, foodborne illness can be caused by a number of chemicals, such as pesticides, medicines, and natural toxic substances such as vomitoxin, poisonous mushrooms or reef fish. 

Food Waste Management:

Globally, food waste has become an increasingly recognised environmental issue over the last decade. Not only has the issue of wasted food become an ethical one in a world where approximately 800 million people suffer from hunger, but the environmental impacts of producing food that is then discarded can no longer be overlooked. Most of the schools, restaurants are investing in ways to divert food waste.

Instead of purchasing whatever is left on the shelves, try to buy only what you eat. Even if you are a food waste prevention whiz, there will always be some kind of peel, rind, or coffee grounds laying around that shouldn’t go in your regular trash. Waste-to-energy facilities don’t like to burn wet stuff, and food waste that ends up in landfills creates the climate pollutant methane. Food waste is intact energy resource that ends up rotting away in landfills which emits greenhouse gases in the environment, heating atmosphere thus leafing to climate change.

Food Biotechnology:

Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food products as well as food ingredients and food additives. Example of biotechnology food is Crops produced by biotechnology include soybeans, corn, cotton, canola, papaya, tomatoes and squash. Also, an enzyme used to make cheese and yeast to make bread is commonly produced by biotechnology. Protection of the environment. Scientists have made some foods, such as papayas and potatoes, more resistant to disease. Biotechnology can be used for the upgrading of traditional food processing based on fermentation such as the procedures used to produce gari, a fermented, gritty and starchy food derived from cassava. Biotechnology can also help to eliminate toxic components, either by genetic engineering or through food processing.

Food Microbiology:

Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; pathogens that may cause disease microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing probiotics. Food microbiologists examine samples of food, testing them for salmonella, listeria and other microorganisms that cause humans to fall ill. These scientists also look into what drives the growth of microorganisms in food. Food microbiology is about the understanding of microorganisms that grow or multiply in or contaminate the food which we consume. ... The key aspect of food microbiology is food safety which focuses on the disease-causing microorganism and their toxins which may contaminate the food.

Food Nanotechnology:

Food nanotechnology is an area of emerging interest and opens up a whole universe of new possibilities for the food industry. The basic categories of nanotechnology applications and functionalities currently in the development of food packaging include: the improvement of plastic materials barriers, the incorporation of active components that can deliver functional attributes beyond those of conventional active packaging, and the sensing and signaling of relevant information. Nano food packaging materials may extend food life, improve food safety, alert consumers that food is contaminated or spoiled, repair tears in packaging, and even release preservatives to extend the life of the food in the package. Nanotechnology applications in the food industry can be utilized to detect bacteria in packaging, or produce stronger flavors and color quality, and safety by increasing the barrier properties. Nanotechnology holds great promise to provide benefits not just within food products but also around food products.

Food Chemistry and Biochemistry:

Food chemistry is the discipline that deals with the major and minor constituents of food and its raw materials, as well as with their functionality, their fate during food processing and storage. Food biochemistry is the study of chemical processes within and relating to living organisms. Studying the biochemistry of nutrition can uncover vital information about the role diet plays in the establishment, development, and prognosis of physical diseases such as cancer, diabetes, heart disease, and stroke - illnesses that have all been linked in some way to diet and nutrition.

Food Poisoning and Regulatory Toxicology:

Food poisoning, also called as foodborne illness, which is caused by eating contaminated food. Infectious organisms including bacteria, viruses and parasites or their toxins are the most common causes of food poisoning. Infectious organisms or their toxins can contaminate food at any point of processing or production. Contamination can also occur at home if food is wrongly handled or cooked. Food poisoning symptoms, which can start within hours of eating contaminated food, include nausea, vomiting or diarrhoea. Most often, food poisoning is mild and resolves without treatment.

Food: Obesity, Diabetes & Endocrinology

The incidence rate of Diabetes is remarkably high across the globe, driven by reducing physical activities and unhealthy diet. Compared to Type-1 diabetes, Type-2 diabetes represents the lot of prevailing type, accounting for the bulk of all diagnosed diabetes cases. Urban areas dominate rural areas within the range of diabetes patients and females presently account for the majority of the whole diabetes patients. Obesity is a complicated condition characterised by a large amount of body fat. Obesity is a medical condition that increases your chance of developing other diseases and health problems, including high blood pressure, heart disease, diabetes, and some malignancies. Obesity is usually caused by a combination of hereditary and environmental factors, as well as individual food and activity decisions. Weight loss can be aided by dietary adjustments, increased physical activity, and behavioural changes.

Food Marketing and Economics: Novel Concepts and Challenges:

Food marketing is promotion that promotes the sale of food products. Many foods and drinks that are marketed can subsidise too much sodium, sugars or saturated fat to our eating patterns. Food marketing is a key tool to shape and sustain markets through the formation of ties of confidence and loyalty between the manufacturers and the buyers. Researchers have described a cascade of effects in which exposure to unnatural food marketing effects children's brand attentiveness and likings, and consequent purchases and consumption. Exposure to unhealthy food advertisements increases food intake in children.

Market Analysis

Market of food and Nutrition supplements market has seen a remarkable spike in production and sales. This has permitted many new Industries to dive into the business sector with things that guarantee to be the remedy for youth, wellbeing, and essentialness. As directed by the food and Nutritional journals, the nutritional supplement market worldwide is estimated to be $104 billion.
Sports nutrition trades in Italy are becoming progressively educated about the different types of products available and their aims. While, primarily, consumers’ main worries were to build up muscle and hence they opted for sports protein, they are now becoming progressively conscious of the efficiency of products placed for energy increase, strength, regaining. In Italy foodservice market is likely to witness a CAGR of 1.24% during the forecast period (2019 - 2024).
The Global agricultural industry market is estimated to be about $8.7 trillion according to the Plunkett Research estimate.The cost of food differs in every region which makes it a bit problematic to learn about. It differs due to several factors which include location, Food manufacturing industries, food transportation, food storage and climate.
As per the demand, Fast food industry is also growing very rapidly. The fast food industry includes processing, development, branding and advertising.
Worldwide, Fast food generates around $550 billion dollars and it is assumed that around 2 million people work in the fast food industry. Due to poor diet practices and poor diet selections, most people suffer from nutritional deficiencies and disorders. While Canada, Singapore and other European countries spend comparatively less portion of their income on food equatorial countries like India, Pakistan and Africa spend comparatively 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.

Benefits of Participation

Advantages of Participating  our Conference
  • The advantages of the Speaker and abstract pages are created in Google on your profile under your name would get worldwide visibility.
  • Our comprehensive online advertising attracts 30000+ users and 50000+ views to our Library of Abstracts, which takes researchers and speakers to our conference.
  • Meet with hundreds of like-minded experts who are pioneers in Food and Nutrition and share ideas.
  • All participants in the Conference would have a different reason to participate with eminent speakers and renowned keynote speakers in one-to-one meetings.
  • A rare opportunity to listen what the world's experts are learning about from the world's most influential researchers in the area of Food and Nutrition at our Keynote sessions.
  • World Summit intensive conference schedule, you will acquire experience and expertise in strategic gift preparation that is worth its weight golf, forming an impressive array of recognised professionals.
  • Best Poster Award nominations.
  • Award for Outstanding Young Researcher.
  • Group Registration Advantages.
Benefits of Participation for Speaker
  • Worldwide appreciation of the profile of Researchers.
  • Obtain credits for professional growth.
  • Explore the latest of cutting edge analysis.
  • Make long-term bonds at social and networking activities.
  • An ability to advertise one page in the distribution of abstract books and flyers that ultimately gets 1 million views and adds great value to your research profile.
  • Learn a transition beyond your area of interest to learn more about new subjects and studies away from your  core subject of Food and Nutrition.
  • We have distinctive networking, learning and enjoyable integration into a single package.
Benefits of Participation for Delegate
  • Professional Development-Improve understanding and knowledge.
  • Attendance at webinars supports, rejuvenates and energises delegates.
  • Your involvement in our webinar will help with a new methodology and ideology that can be used to broaden the outcomes of businesses or industries.
  • Opportunities for World summit  researchers and experts in the same field to meet and exchange new ideas through conference
Benefit of Participation for Sponsor
  • Exposure to the international environment would increase the possibility of new companies.
  • Opportunity to demonstrate your company's latest technologies, new products, or service your business to a wide range of  international participants.
  • Increase business by our webinar participants through lead generation.
  • It takes a lot of time, effort and drive to create a successful company, so it's always nice to have a network of colleagues and associates to draw energy from individuals who share a common drive and  objective.
  • Conference on Food and Nutrition provide opportunities for more attention and contemplation that could help you move your company to the next stage.
  • Benchmarking main organization plans and moving it forward.
  • Get feedback from trustworthy people at our conference to your company questions and challenges.
  • On our webinar banner, website and other proceedings, branding and marketing content, the advertising logo of your company.
Benefit of Association for Collaborators
  • Nobody has this massive visitors to Food and Nutrition in the world, this is the best forum to highlight society.
  • Creating long-lasting peer relationships.
  • In our Conference banner, website and other proceedings, branding and marketing material, promotional content and your Organization logo will increase your number of subscribers/members by 40%.
  • The exposure of our event to your Company listing in the Global Business forum will have a great effect on your association.
  • Your representatives can network to update their knowledge and understanding of your organisation and services with key webinar delegates.
  • Neurology advertising materials such as posters, brochures, pamphlets, services that will be circulated to hospitals, universities, society and researchers will be integrated with information.

 

To Collaborate Scientific Professionals around the World

Conference Date June 27-29, 2024

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