Be a part of World Congress on Food Science & Food Safety

We eat food in order to sustain our lives. Food is any material eaten to give nutrition to organisms. Food is generally of animal, plant or fungi origin, and has necessary nutrients, including vitamins, proteins, carbohydrates, and fats. The five major food groups are protein-containing foods, carbohydrates, vegetable foods, fruits, and oils. Food provides energy and other nutrients for living and can therefore be classified into physiological and nutritional domains.

Nutrition refers to the processes involved to bring about a normal process by which the nutrition of the food is brought into the body. Nutrient absorption and transport involve the assimilation and utilization of food as well as disposal through the action of hormones and enzymes.

Food security both at the national and the household level. Since its emergence, it has passed through several phases, the latest one starting in 1991 when India introduced a Structural Adjustment Programme. From a social constructivist perspective, this article aims at understanding (a) the most important features of this system in the various phases of its history, (b) the social processes that led to the emergence and subsequent development of distribution policy and (c) the various functions PDS has served in the course of its history. It concludes that in the most recent era, there are two contradictory tendencies (one coming from economic rationalization, the other from populist politics) which push and pull the PDS in different directions. The latter tendency is so strong that a drastic curtailment of the food distribution Programme is unlikely, despite the pleas made by those favoring cutting down subsidies and reducing the responsibility of the state.

 

Food and Resource Economics Through curriculum and experiential learning, students develop the skills to analyze complex situations such as the allocation of natural resources to meet the needs of people in local, state, national, and global communities. Food And Resource Economics combines economics, policy and business as understood from an agriculture, food, natural resources and environmental perspective.

Food safety standards and requirements are set out at the national level in the Food Standards Code, and brought into force in each state and territory by state-based Acts and Regulations. Legislation means that people responsible for selling or serving unsafe food may be liable for heavy fines.

Agricultural economics is an applied field of economics concerned with the application of economic theory in optimizing farm production and agribusiness systems. Agricultural economics began as a branch of economics that specifically dealt with land usage, it focused on maximizing the crop yield while maintaining a good soil ecosystem. Throughout the 20th century the discipline expanded and the current scope of the discipline is much broader. Agricultural economics today includes a variety of applied areas, having considerable overlap with conventional economics.

Prebiotics and Probiotics is a concise, well-written and easily readable guide to two important nutritional components that can have a markedly beneficial effect on human health, particularly that of the digestive tract and the immune system. The delicate balance in the numbers and types of intestinal bacteria that should exist in healthy people can be disrupted by several factors, including poor diet, natural aging, stress and antibiotic therapy.

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.

Overweight and obesity have increased rapidly in the past four decades, and the latest national prevalence estimates for 2015–19, based on Chinese criteria, were 6·8% for overweight and 3·6% for obesity in children younger than 6 years, 11·1% for overweight and 7·9% for obesity in children and adolescents aged 6–17 years, and 34·3% for overweight and 16·4% for obesity in adults (≥18 years). Prevalence differed by sex, age group, and geographical location, but was substantial in all subpopulations. Strong evidence from prospective cohort studies has linked overweight and obesity to increased risks of major non-communicable diseases and premature mortality in Chinese populations. The growing burden of overweight and obesity could be driven by economic developments, sociocultural norms, and policies that have shaped individual-level risk factors for obesity through urbanization, urban planning and built environments, and food systems and environments.

There are several bacteria that cause common food borne diseases associated with various food, we consume every day. In this context, a list of the foodborne disease has been discussed along with the associated infectious bacteria and foods they found. This list of the food borne disease makes you understand the symptoms of food poisoning, foods, hygiene, and bacteria. Ethnic foods are getting widespread worldwide. Notwithstanding, food borne outbreaks and food remembers because of the contamination of those foods with unhealthful agents, toxins, unacknowledged allergens, and unsafe chemical compounds area unit increasing in recent years at the side of their growing quality.

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. Good nutrition is an important part of leading a healthy lifestyle. Combined with physical activity, your diet can help you to reach and maintains a healthy weight, reduce your risk of chronic diseases (like heart disease and cancer) and promote your overall health.

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. To provide sufficient food of good quality during other times of the year as well, a variety of techniques were developed to extend shelf life: Drying, salting, smoking and, later, cooling and freezing. While most of these preservation techniques are centuries old and low-tech, advanced technological progress has considerably expanded them over the last half century.

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. To provide sufficient food of good quality during other times of the year as well, a variety of techniques were developed to extend shelf life: Drying, salting, smoking and, later, cooling and freezing. While most of these preservation techniques are centuries old and low-tech, advanced technological progress has considerably expanded them over the last half century.