About Euro Food 2022

Welcomes all the speakers, delegates, moderators, enthusiastic researchers and exhibitors from all around the sphere to join the “10^th European Food and Nutrition Congress” scheduled during August 15-16, 2022 in Amsterdam, Netherlands. The main theme of the conference is “Unlock your potential with a wise knowledge on Food & Nutrition”.

The key of Euro Food 2022 is to share and converse their research and critical analyses and converse about the latest research and novelties in the arena of Nutritional. This conference is a global stage for professors, deans, academic researchers, Industrialists, Nutritionists, Dieticians, Doctors, Young Scientists, Students, Delegates, Health professionals in nutritionist and talented understudy gatherings from universities and research labs giving an ultimate space to share the latest progressions in the turfs of food science, Nutrition and health to participate at Food & Nutrition conference.

Objective

Creating the specialized network.
Making contacts to offer a means for scientific and industrial exchanges.
Boosting the scientific research with other scientific professionals in the country and through the world. Establishment the network between the university and other related industries.
Summarize the studies of Food and Nutrition Science
Discoursing the latest findings and accomplishments in Food Science & Technology and Nutrition Science.

Sessions and Tracks

Food Industry:

The food industry is a complex, worldwide group of diverse businesses that supplies most of the food consumed by the world's population. The food Industry incorporates. Food technology is a sub discipline of food science that deals with the production, Preservation & processes that make foods Biotechnology is any technique which utilizes living organisms to make products, to improve plants or animals, or to develop microbes for specific uses. Food Manufacturing: agrichemicals, agricultural construction, farm machinery and supplies, seed.

Food Science and Nutrition:

Food Science blends food microbiology, chemistry, physics, engineering and nutrition, therefore, the application of data so gained to the event of food product and processes, the preservation and storage of foods, and therefore the assurance of food safety and quality. It is a basic process of how heat, water, acid, and base change our foods.

Dietary Supplements and Functional Foods:

Functional foods are defined as products that resemble traditional foods but possess demonstrated physiological benefits. However, nutraceuticals are commodities derived from foods but are used in the medicinal form of pills, capsules or liquids and again render demonstrated physiological benefits.

Food preservation and Storage:

Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity. Proper food storage helps maintain food quality by retaining flavour, color, texture and nutrients, while reducing the chance of contracting a food-borne illness. Foods can be classified into three groups. Perishable foods include meat, poultry, fish, milk, eggs and many raw fruits and vegetables.

Probiotics nutrients:

Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut flora. Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases. There is little evidence that probiotics bring the health benefits claimed for them. There are many types of probiotics.

Advancement in Food Technology:

As the financial prudence of many countries are increasing, the customers have started using processed food more than the staples by using advanced food technology. As a matter of fact world-wide food processing technology business has extended to multi trillion dollars. It was reported that around, 16 million people work in the food industry.

Nutricosmetics:

The nutricosmetics are products and ingredients that act as nutritional supplements to care skin, nails, and hair natural beauty. They work from the inside to promote beauty from within. Nutricosmetic is the latest trend in the beauty industry. This tendency rapidly gained many followers because it fits with the modern culture: Today, consumers are very careful with the food that they introduce into their body, and there is also an increasing demand for natural products able to enhance one's health and beauty without side effects and significant traction before use. However, many nutricosmetic products are considered effective due to the historical use and word of mouth.

Nutritional genomics:

Nutritional genomics, also known as nutrigenomics, is a science studying the relationship between human genome, nutrition and health. People in the field work toward developing an understanding of how the whole body responds to a food via systems biology, as well as single gene/single food compound relationships. Nutritional genomics or Nutrigenomics is the relation between food and inherited genes.

Food Chemistry:

Food chemistry deals with the study of chemical processes and interactions of all biological and non-biological components of food & nourishment. The biological component incorporates milk, meat, poultry, lettuce, beer etc. It is also similar to biochemistry for ts main components such as protein, carbohydrates, lipids & also includes areas such as minerals, water, vitamins, enzymes, food additives.

Market Analysis

Countries in the WHO European Region are rather diverse in terms of income and development levels, as well as food culture and traditions. Despite these differences, some of the challenges related to unhealthy diet are common. These are mainly characterized by energy imbalance and excessive intakes of trans fats, sugars and salt. This can be attributed to the consumption of highly processed, energy-dense manufactured foods and sugar-sweetened beverages and insufficient consumption of vegetables, fruits and whole grains . In addition, foods and beverages high in fats, trans fatty acids, sugars and salt (HFSS products) have become more widely available, cheaper and are heavily promoted, particularly to children .As a result, the prevalence of overweight and obesity in the WHO European Region has been increasing steadily, to alarming levels. Recent evidence shows that in 2016, 59% of the adult population of Europe was overweight (World Health Organization, 2018d). Moreover, projected trends estimate that obesity will increase in 44 countries and if the situation remains unchanged, 33 out of 53 countries in the region will have a 20% or higher obesity prevalence.

Market Analysis of Global Nutrition
Closely half of all deaths in children under 5 are linked to malnutrition, translating into the loss of about 3 million children per year. Malnourishment sets children at higher risk of failing from mutual infections, intensifications the occurrence and severity of such crusts and delays retrieval.

Nutrition Supplements Market:

The global nutrition supplements market size was valued at USD 133.1 billion in 2016 and is expected to quicken at a CAGR of 9.6% from 2016 to 2024. This influence is due to the rising consciousness to weight management amongst working professionals because of extensive brand operations by nutritional product manufacturers. Nutritional supplements are majorly consumed with an intention to enhance the intake of important nutritional elements in the human body. Increased cardiovascular disorders among the populations because of changeable diet patterns and inactive lifestyle among the age-group of 30-40 are expected to promote the importance of Nutraceuticals.

EXPERT LEVEL (SCIENTIFIC RESEARCH AWARD)

Meetings International is announcing Young Scientist Awards through 10th European Food and Nutrition Congress (Euro Food 2021) which is scheduled on November 17-18, 2021 in London, UK. This Food Congress focuses on “Unlock your potential with a wise knowledge on Food & Nutrition"

Euro Food 2021 and upcoming online conferences will recognize participants who have significantly added value to the scientific community of plant genome science and provide them outstanding Young Scientist Awards. The Young Scientist Award will provide a strong professional development opportunity for young researches by meeting experts to exchange and share their experiences at our international conferences.

Plant Genomics 2021 focuses mainly Food Industry, Food Science and Nutrition, Dietary Supplements and Functional Foods, Food preservation and Storage, Probiotics nutrients, Advancement in Food Technology, Nutricosmetics, Nutritional genomics, Food Chemistry. Food Congress is providing a platform for all the budding young researchers, young investigators, post-graduate/Master students, Ph.D. students, and trainees to showcase their research and innovation.

Eligibility:
Young Scientists, faculty members, post-doctoral fellows, PhD scholars and bright Final Year MSc and M.Phil. candidates. Persons from Scientific Industry can also participate.

Benefits: The Young Scientist Feature is a platform to promote young researchers in their respective area by giving them a chance to present their achievements and future perspectives.

•Acknowledgement as YRF Awardee
•Promotion on the conference website, Young Researcher Awards and certificates
•Link on the conference website
•Recognition on Meetings Int. Award Page
•Chances to coordinate with partners around the world
•Research work can be published in the relevant journal without any publication fee

Criteria:

•All presented abstracts will automatically be considered for the Award.
•All the presentation will be evaluated in the conference venue
•All the awards will be selected by the judges of the award category
•The winners of the Young Scientist Award will receive an award certificate.
•The awards will be assessed as far as to plan and format, intelligence, argumentation and approach, familiarity with past work, engaging quality, message and primary concerns, parity of content visuals, and by and large impression.

Guidelines:

•All submissions must be in English.
•The topic must fit into scientific sessions of the conference
•Each individual participant is allowed to submit a maximum of 2 papers
•An abstract must be submitted online as per the given abstract template
•Abstracts must be written in Times New Roman and font size will be 12
•Abstract must contain title, name, affiliation, country, speakers biography, recent photograph, image and reference

Conditions of Acceptance:
To receive the award, the awardees must submit the presentation for which the award is given, for publication at the website, along with author permission. Failure to submit the PPT and permission within the designated timeframe will result in the forfeiture of the award.

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About Euro Food 2022

Sessions and Tracks

Market Analysis

EXPERT LEVEL (SCIENTIFIC RESEARCH AWARD)

ADVERTISE WITH US

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Be a part of 10th European Food and Nutrition Congress