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Call for Abstract

Date

October 18-19, 2021 at 09:30 AM IST 
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Location

Zurich, switzerland

Foodborne illness is caused by consuming contaminated foods or beverages. Many different disease-causing microbes or pathogens can contaminate foods, so there are many different types of foodborne illnesses. Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites.

Food fermentation is a food processing technology that utilizes the growth and metabolic activity of microorganisms for the stabilization and transformation of food materials. Fermentation was primarily developed for the stabilization of perishable agricultural produce

Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and engineering to give one the scientific knowledge to solve real problems associated with the many facets of the food system

Being overweight or obese predisposes an individual to many medical problems including diabetes, high blood pressure, heart disease, stroke, depression and some types of cancer. In the United States, the frequency of these conditions is increasing at epidemic rates. Genes can affect the amounts and types of food that we prefer to eat. We all know that some people stay thin whatever they seem to eat and some become obese. Research shows that obesity tends to run in families and studies with twins and adopted children have shown that genes play a key role in this.

 

Nutritional, Food and Immunology program is one of the immerging researches at understanding how nutritional factors influence the immunological responses, and regulating health and disease outcomes.

Latest research looks to reverse delay or onset of these immunologic and age-related changes by appropriate dietary modifications and to determine the molecular mechanisms by which nutrients modulate immune cell functions. New strategies are being developed to use the immunological response as a biologically meaningful index in determining specific dietary requirements.

 

Food Processing Technology includes a set of physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food and its transformation into other forms in food processing industry. Food processing and preparation activities cover three main fields: (1) the preservation of foods by (a) modern methods such as refrigeration, canning and irradiation, and (b) traditional methods such as drying, salting, smoking and fermentation; (2) the development of protein - rich foods; (3) food additives. Similar processes are used to produce animal feed. Fisheries, Animal Production and Health, Plant Production and Protection, were engaged in food technology activities in their respective fields of interest of Food Science. Food technology training in highly developed countries is often not adapted to the needs of developing countries. The Nutrition Division's interest was mainly, in their nutritional implications, in particular in reducing wastage of food, in preventing losses in nutritive value and in conserving or enhancing palatability.

 

Food science is the applied science devoted to the study of food .Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments. Food Science allows us to make the best use of our food resources and minimize waste. Food scientists may study more fundamental phenomena that are directly linked to the production of food Technology products and its properties. Most food materials are of biological origin. How they behave in harvesting, processing, distribution, storage and preparation is a complex problem. Full awareness of all important aspects of the problem requires broad-based training. The Food Scientist supplies this bounty by learning to apply a wide range of scientific knowledge to maintain a high quality, abundant nutrition supply. The strategy of food science and technology professionals is to advance the science of food, ensuring a safe and abundant food supply, and contributing to healthier people everywhere in integral to that evolution.

Food sciences is all about coming up with new flavors of foods, and seeing what foods and chemicals work well together. In order to do this you need a wide knowledge of molecular properties, in order to ensure the success of the newly formed foods, which need to meet standard government requirements like Nutritional Requirements. Carl Wilhelm Scheele isolated malic acid from apples in 1785. This and many other things contributed to the food Technology world that exists today. A flavor chemist is an example of a career in this industry. Microencapsulation is also an efficient way of ensuring good practice in livestock farming by supplementing feed with vitamins or antibiotic alternatives. Bio encapsulation, or entrapment, is one of the process in Food Technology by which the active ingredient is densely packed into minute particles of liquid or solid material (encapsulate) or coated by a shielding material.

The food produced by Nanotechnology is called Nano food where nanoparticles, nanotechnology techniques or tools are used during cultivation, production, processing, or packaging of the food in Food Technology.

  • Molecular Gastronomy
  • Pro biotics and Functional Foods
  • Food Toxicology
  • Post harvest Technology
  • Microencapsulation and bioencapsulation of food
  • Micro and nano structure of food
  • Flavour Chemistry.

 

 

Maintaining a healthy body weight is a matter of balancing the energy we put into our bodies (calories from food) with the energy that we use up (or burn) during our daily activities or exercise. If we don’t use up all the energy we consume, the excess will be stored as body fat, and over time our body weight will increase.Balancing your food intake means enjoying a wide variety of nutritious foods to ensure all your nutritional needs are met. Eat plenty of fruit and vegetables, legumes and cereal foods, and include lean meat, fish, poultry, milk, yogurt and cheese in your diet.

 

Medical food or Food for Special Medical Purposes are principally formulated food products intended to be used under the supervision of medical and other appropriate health professionals (dietitians, Nutritionist, Fitness experts, nurses and pharmacists). These products assist the dietary management of individuals with chronic disease, disorders or medical conditions, or during acute phases of illness, injury or disease conditions.

 

 

People stopped living on fresh food alone a long time ago. The nutritional value of food defines what a food is made of and its' impact on the body. Because of disease and weight control, it's particularly important to understand the nutritional value of food due to the impact on the body as it relates to cholesterol, fat, salt, and sugar intake. Judging food quality by appearance is tricky, because plumpness could mean that it's been pumped up with water and nitrogen and therefore may not fully ripen.

 

 

 

Public health refers to the technological know-how and artwork of stopping disorder, prolonging life and selling human health via prepared efforts and informed alternatives of society, organizations, public and private, communities and people.  Public health carries the combining processes of epidemiology, biostatistics and fitness services. Environmental fitness, community health, behavioural   fitness, fitness economics, public coverage, intellectual health and occupational safety and fitness are different crucial subfields. The   main purpose of public health intervention is to enhance health and first-class of life through prevention and remedy of ailment.

Microbiological hazards are one of the most significant causes of food poisoning. Initially these methods were applied to extend the shelf life of foods, and over time an understanding emerged that many of these methods had the effect of making food safer for human consumption

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Zurich, Switzerland