International Conference on

 Food Chemistry & Technology

Amsterdam, Netherlands   October 29-30, 2018

Theme: New Approaches in Food Science

Food Chemistry 2018 welcomes attendees, presenters, and exhibitors from all over the world to Amsterdam. We are glad and honoured to invite you to attend this prestigious “International conference on Food chemistry and Technology. Food Chemistry 2018 has been designed in an interdisciplinary manner with a multitude of tracks to choose from every segment and provides you with a unique opportunity to meet up with peers from both industry and academia and establish a scientific network between them. We cordially invite all concerned people to come join us at our event and make it successful by your participation.

Meetings International (Meetings Int.) is a global leader in producing high quality conferences, meetings, workshops and symposia in all major fields of science, technology and medicine. Since its inception, Meetings Int. has been associated with national and international associations, corporations and high level individuals, dedicated to host world class conferences and events. Meetings Int. supports broad scope research and peer review at a broad range of specialists around the world.

This conference brings together a unique and international mix of experts like academicians, scientists, and business professionals, general public, current and prospective food technologist to share information and ideas about the development of food quality and food safety. Attendees will learn about several topics relevant to food technology and food chemistry. Anyone with an interest in food chemistry, food microbiology, food bio-technology and dairy technology including prospective growers, researchers, teachers, students or agency persons with jobs related to food chemistry and technology can attend the conference.This Food Chemistry Conference will offer an exciting scientific program, composed of state-of-the-art plenary lectures, including Face-to-Face Workshops and abstract-driven sessions presenting the latest research in the field of Food technology. Furthermore, this Food technology   Conference will also provide an opportunity for younger investigators to actively participate and present their research.

 

Track 1Food Chemistry
It is the study of chemical processes and interactions of all biological and non-biological components of foods. Food Chemistry is concerned with analytical, biochemical, chemical, physical, nutritional, and toxicological aspects of foods and food ingredients. It also involves the study and development of food additives that can be used to preserve the food. It overlaps with biochemistry in that it deals with the food components.  Food chemistry can be applied in the analysis of dietary content to monitor or improve nutrition, or the determination of levels of contaminants to ensure Food Safety.

Related conferences:
International conference on Food chemistry and Technology November 05-07, 2018, Berlin, Germany; International conference on Agriculture and Food chemistry July 23-24, 2018, Rome, Italy;  Global Summit on Nutritional Science and Food Chemistry May 24-25,2018, Valencia, Spain; International Conference on Food Safety and Regulatory Measures, June 11-13, 2018, Barcelona, Spain; International Conference on Food Microbiology November 29-30, 2018, Dublin Irelend; International Conference on Food Processing and Analysis October 11-13, 2018, Moscow, Russia

Related Societies:
Europe: Danish Agriculture and Food CouncilAssociation of manufacturers and formulators of enzyme productsEuropean food cluster associationEuropean Food law association
USA: Guelph Food Technology CentreHealth CanadaAgriculture and Agri-Food Canada Health Products and Food Branch,
Asia-Pacific: Food Safety and Standards Authority of IndiaFood and Drug Administration (Philippines), Ministry of Food and Drug SafetyFood and Drug Administration

Food Chemistry Conference | Food Technology Conference | Food Science Conference | Food Chemistry Conference 2018 | Food Processing Technology Conference | Food Chemistry Conference EuropeFood Conference  2018-19

Track 2Food and Nutrition
Nutrition begins with food components. It is the process by which the body nourishes itself by transforming food into energy and body tissues. The science of nutrition concerns everything the body does with food to carry on its functions. Food provides essential substances called nutrients. The body needs these nutrients to help it make energy; to grow, to develop, repair, and maintain its tissues, and to keep its different systems working smoothly. It is the science that interprets the interaction of nutrients and other substances in food.

Related conferences:
International conference on Food chemistry and Technology November 05-07, 2018, Berlin, Germany; International conference on Agriculture and Food chemistry July 23-24, 2018, Rome, Italy;  Global Summit on Nutritional Science and Food Chemistry May 24-25,2018, Valencia, Spain; International Conference on Food Safety and Regulatory Measures, June 11-13, 2018, Barcelona, Spain; International Conference on Food Microbiology November 29-30, 2018, Dublin Irelend; International Conference on Food Processing and Analysis October 11-13, 2018, Moscow, Russia

Related Societies :
USA: American Anthropological Association, AFJ Association of Food Journalists,  IACSIT Food and Agriculture Society (FES)
Asia: Korean Society of Food Science and Technology, Catalan Food Safety Agency
Canada: Committee on World Food Security, North American Meat Processors Association

Food Chemistry Conference | Food Technology Conference | Food Science Conference | Food Chemistry Conference 2018 | Food Processing Technology Conference | Food Chemistry Conference Europe | Food Conference  2018-19

Track 3Food Science and Technology
Food Science and Technology involves the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing. Whereas Food Technology deals with the production processing that makes the food.  Food technologists apply their knowledge of food science to operate, design and manage the facilities and equipment involved in the processing and storage of foods.

Related conferences:
International conference on Food chemistry and Technology November 05-07, 2018, Berlin, Germany; International conference on Agriculture and Food chemistry July 23-24, 2018, Rome, Italy;  Global Summit on Nutritional Science and Food Chemistry May 24-25,2018, Valencia, Spain; International Conference on Food Safety and Regulatory Measures, June 11-13, 2018, Barcelona, Spain; International Conference on Food Microbiology November 29-30, 2018, Dublin Irelend; International Conference on Food Processing and Analysis October 11-13, 2018, Moscow, Russia

Related Societies :
Canada: North American Meat Processors Association, Applied Food Technologies
USA: Processed Vegetable Growers' Association, German Institute of Food Technologies
UK: European Federation of Food Science and Technology, Australian Institute of  Food Science and  Technology

Food Chemistry Conference | Food Technology Conference | Food Science Conference | Food Chemistry Conference 2018 | Food Processing Technology Conference | Food Chemistry Conference Europe | Food Conference  2018-19

Track 04: Dairy Technology
Dairy technology deals with the processing of milk and development of milk products. It includes all the steps from platform tests, handling, equipment used storage, packaging, distribution till the transportation. As the risk of microbial contamination is high in case of milk and milk products, the extension of shelf life is the challenging task. The major milk products include cheese, butter, ghee, curd, buttermilk, yoghurt paneer, condensed milk, casein, ice cream skimmed milk, toned milk, double toned milk etc.

Related conferences:
International conference on Food chemistry and Technology November 05-07, 2018, Berlin, Germany; International conference on Agriculture and Food chemistry July 23-24, 2018, Rome, Italy;  Global Summit on Nutritional Science and Food Chemistry May 24-25,2018, Valencia, Spain; International Conference on Food Safety and Regulatory Measures, June 11-13, 2018, Barcelona, Spain; International Conference on Food Microbiology November 29-30, 2018, Dublin Irelend; International Conference on Food Processing and Analysis October 11-13, 2018, Moscow, Russia

Related Societies :
Canada: North American Meat Processors Association, Applied Food Technologies
USA:  Processed Vegetable Growers' Association, German Institute of Food Technologies
UK:  European Federation of Food Science and TechnologyAustralian Institute of  Food Science and Technology

Food Chemistry Conference | Food Technology Conference | Food Science Conference | Food Chemistry Conference 2018 | Food Processing Technology Conference | Food Chemistry Conference Europe | Food Conference  2018-19

Track 05: Food & Beverages  Industry Safety and Ethics
As food is an indispensable part of everybody's life. So, it is mandatory to have the idea of the food which we consume. The respective session of this Food Conference will focus on Organic foods, Food flavors: Taste of food, Global food supply, Protein Rich Food and Beverages, Home meals, fast food and Food Rheology, Sustainable Food & Beverages, Global and local food chain assessment. To provide exposure to technologies, government / institutional assistance, increase international tie-ups and to provide knowledge about recent trends in Food & beverages sector is the aim of organizing this type of food conference. The novel technologies in Food Science alter the Food & Beverages Sector to reinforce the standard of the eatables and drinks. New food stuffs embrace Biotechnology primarily based strategies food product e.g. Genetically modified food, Organic crops and food stuffs, supermolecule based mostly diet.

Related conferences:
International conference on Food chemistry and Technology November 05-07, 2018, Berlin, Germany; International conference on Agriculture and Food chemistry July 23-24, 2018, Rome, Italy;  Global Summit on Nutritional Science and Food Chemistry May 24-25,2018, Valencia, Spain; International Conference on Food Safety and Regulatory Measures, June 11-13, 2018, Barcelona, Spain; International Conference on Food Microbiology November 29-30, 2018, Dublin Irelend; International Conference on Food Processing and Analysis October 11-13, 2018, Moscow, Russia

Related Societies :
USA: American Anthropological AssociationThe North American Food Systems Network IACSIT Food and Agriculture Society (FES)
Asia:  Korean Society of Food Science and Technology,,Catalan Food Safety Agency
Canada:  Committee on World Food Security

Food Chemistry Conference | Food Technology Conference | Food Science Conference | Food Chemistry Conference 2018 | Food Processing Technology Conference | Food Chemistry Conference Europe | Food Conference  2018-19

Track 06: Microbiology Of Foods
The food microbiology is the study of the microorganisms that give both benefits and implications on food. The pathogen may be divided into broad spectrum of bacteria, viruses, molds, yeasts etc. These cause changes in the appearance, texture, color and odor. The microbial damage is caused by both intrinsic factors and extrinsic factors. Intrinsic factors include moisture content, P, nutrient content of the food etc. The extrinsic factors include temperature, relative humidity, concentration of gases in the environment etc. On the other hand, there are various beneficial microorganism which on the process of fermentation results in various products.

Related conferences:
International conference on Food chemistry and Technology November 05-07, 2018, Berlin, Germany; International conference on Agriculture and Food chemistry July 23-24, 2018, Rome, Italy;  Global Summit on Nutritional Science and Food Chemistry May 24-25,2018, Valencia, Spain; International Conference on Food Safety and Regulatory Measures, June 11-13, 2018, Barcelona, Spain; International Conference on Food Microbiology November 29-30, 2018, Dublin Irelend; International Conference on Food Processing and Analysis October 11-13, 2018, Moscow, Russia

Related Societies :
Europe: Scotland Food & Drink, Safe Foods
USA:  Processed Vegetable Growers Association ,Norwegian Ministry of Agriculture and Food Landbruks,
Australia: International Commission on Microbiological Specification for Foods

Food Chemistry Conference | Food Technology Conference | Food Science Conference | Food Chemistry Conference 2018 | Food Processing Technology Conference | Food Chemistry Conference Europe | Food Conference  2018-19

Track 07: Food Processing and  Food Safety
Food processing includes various methods and techniques used to transform the raw ingredients for the purpose of human consumption. The Food Processing can be done by physical means or chemical means. It typically involves activities such as mincing, macerating, liquefaction, emulsification Innovation in Food Production, processing and new product development can offer benefits for consumers and the environment. Usually food can be processed by three methods on-off production, batch production, mass production. Processing of food enables the removal of toxins, ease in marketing and distribution tasks. It also enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. The scientific discipline which helps in preventing the food borne illness through the proper handling, preparation and storage is food safety.  The food poisoning occurs by the transmission of pathogens through food. The potential health hazards are avoided by various guidelines and laws enacted. The ISO standards, Codex alimentarius guidelines, HACCP principles act as a major source in maintaining the safety standards of the food industries.

Related conferences:
International conference on Food chemistry and Technology November 05-07, 2018, Berlin, Germany; International conference on Agriculture and Food chemistry July 23-24, 2018, Rome, Italy;  Global Summit on Nutritional Science and Food Chemistry May 24-25,2018, Valencia, Spain; International Conference on Food Safety and Regulatory Measures, June 11-13, 2018, Barcelona, Spain; International Conference on Food Microbiology November 29-30, 2018, Dublin Irelend; International Conference on Food Processing and Analysis October 11-13, 2018, Moscow, Russia

Related Societies:
Europe: Public Health and Food SafetyCommittee on the Environment, Public Health and Food Safety International Society for behavioral Nutrition and Physical ActivityAmerican Society for Parenteral and Enteral Nutrition
Asia-Pacific: Korea Packaging Trade Association
USA: Academy of Nutrition and DieteticsSociety for Nutrition Education and behavior

Food Chemistry Conference | Food Technology Conference | Food Science Conference | Food Chemistry Conference 2018 | Food Processing Technology Conference | Food Chemistry Conference Europe | Food Conference  2018-19

Track 8: Food Industry and Health Hazard
The food industry is a complex, global collective of diverse businesses that supply most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry. Biological, physical or chemical agents in food that are reasonably likely to cause illness or injury in the absence of their control.' There are three main types of food safety hazards: Biological Hazards caused by bacteria, viruses or parasites that are present in air, food, water, soil, animals and humans.

Related conferences:
International conference on Food chemistry and Technology November 05-07, 2018, Berlin, Germany; International conference on Agriculture and Food chemistry July 23-24, 2018, Rome, Italy;  Global Summit on Nutritional Science and Food Chemistry May 24-25,2018, Valencia, Spain; International Conference on Food Safety and Regulatory Measures, June 11-13, 2018, Barcelona, Spain; International Conference on Food Microbiology November 29-30, 2018, Dublin Irelend; International Conference on Food Processing and Analysis October 11-13, 2018, Moscow, Russia

Related Societies:
USA: American Anthropological AssociationAFJ Association of Food Journalists,  IACSIT Food and Agriculture Society (FES)
Asia: Korean Society of Food Science and Technology, Catalan Food Safety Agency
Canada: Committee on World Food SecurityNorth American Meat Processors Association

Food Chemistry Conference | Food Technology Conference | Food Science Conference | Food Chemistry Conference 2018 | Food Processing Technology Conference | Food Chemistry Conference Europe | Food Conference  2018-19

Track 09:  Additives and Enzymes in Food and its Impact
Food additives are the substances that are generally added to preserve the flavor or enhance the taste, appearance, color or other qualities. The additives can be of natural or synthetic type. The additives are divided into a broad spectrum of acidity regulators, anticaking agents, foaming agents, colorants, antioxidants, bulking agents, humectants, flavor enhancers, emulsifying agents, flour enhancers, thickeners, sweeteners, stabilizers etc. The Adequate Daily Intake (ADI) of additives is standardized and the numbering is done to follow the proper guidelines. The food allergen information is also included in labelling standards.

Related conferences:
International conference on Food chemistry and Technology November 05-07, 2018, Berlin, Germany; International conference on Agriculture and Food chemistry July 23-24, 2018, Rome, Italy;  Global Summit on Nutritional Science and Food Chemistry May 24-25,2018, Valencia, Spain; International Conference on Food Safety and Regulatory Measures, June 11-13, 2018, Barcelona, Spain; International Conference on Food Microbiology November 29-30, 2018, Dublin Irelend; International Conference on Food Processing and Analysis October 11-13, 2018, Moscow, Russia

Related Societies:
USA: American Anthropological AssociationAFJ Association of Food Journalists,  IACSIT Food and Agriculture Society (FES)
Asia: Korean Society of Food Science and Technology, Catalan Food Safety Agency
Canada: Committee on World Food SecurityNorth American Meat Processors Association

Food Chemistry Conference | Food Technology Conference | Food Science Conference | Food Chemistry Conference 2018 | Food Processing Technology Conference | Food Chemistry Conference Europe | Food Conference  2018-19

Track 10: FOOD INNOVATIONS
The innovations in food are skyscraping as people are more concerned about their diet and health. The industries are also aiming on new product development, new processing, preservation and packaging techniques to maintain the quality, new methods on shelf life extension. The health drinks, gluten free foods, whole grain products, edible packaging, 3D printing, easy open flexible package, taste enhancers from natural source, intelligent packaging are few among the developing innovation.

Related conferences:
International conference on Food chemistry and Technology November 05-07, 2018, Berlin, Germany; International conference on Agriculture and Food chemistry July 23-24, 2018, Rome, Italy;  Global Summit on Nutritional Science and Food Chemistry May 24-25,2018, Valencia, Spain; International Conference on Food Safety and Regulatory Measures, June 11-13, 2018, Barcelona, Spain; International Conference on Food Microbiology November 29-30, 2018, Dublin Irelend; International Conference on Food Processing and Analysis October 11-13, 2018, Moscow, Russia

Related Societies:
USA: American Anthropological AssociationAFJ Association of Food Journalists,  IACSIT Food and Agriculture Society (FES)
Asia: Korean Society of Food Science and Technology, Catalan Food Safety Agency
Canada: Committee on World Food SecurityNorth American Meat Processors Association

Food Chemistry Conference | Food Technology Conference | Food Science Conference | Food Chemistry Conference 2018 | Food Processing Technology Conference | Food Chemistry Conference Europe | Food Conference  2018-19

Track 11: Food Waste and Recycling
Food waste or 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.
Every year, the average person produces nearly 475 pounds of food waste. That adds up to a whopping 70+ million tons, making it the third largest component by weight in our landfills. Not only does this waste attract vermin, it emits odors and liquids that are toxic to the environment. The methane gas generated from food waste is 20 to 25 times more potent than CO2. This waste must be picked up and hauled to the landfill, yielding a high carbon footprint and increasing traffic congestion and gas consumption.

Related conferences:
International conference on Food chemistry and Technology November 05-07, 2018, Berlin, Germany; International conference on Agriculture and Food chemistry July 23-24, 2018, Rome, Italy;  Global Summit on Nutritional Science and Food Chemistry May 24-25,2018, Valencia, Spain; International Conference on Food Safety and Regulatory Measures, June 11-13, 2018, Barcelona, Spain; International Conference on Food Microbiology November 29-30, 2018, Dublin Irelend; International Conference on Food Processing and Analysis October 11-13, 2018, Moscow, Russia

Related Societies:
Europe: Public Health and Food SafetyCommittee on the Environment, Public Health and Food Safety International Society for behavioral Nutrition and Physical ActivityAmerican Society for Parenteral and Enteral Nutrition
Asia-Pacific: Korea Packaging Trade Association
USA: Academy of Nutrition and DieteticsSociety for Nutrition Education and behavior

Food Chemistry Conference | Food Technology Conference | Food Science Conference | Food Chemistry Conference 2018 | Food Processing Technology Conference | Food Chemistry Conference Europe | Food Conference  2018-19

Track 12: Food Marketing and Economics
For all businesses starting from small-scale farms to multi-national manufacturers, the thumb rule to promote products and build relationships with customers is to implement a proper and effective marketing strategy. In case of Food marketing like of most other business it is to advertising spreading brand awareness and paying stores for shelf space. The marketing effort of food companies focus on products with added value (called as Food Processing).These are foods and beverages with marketable qualities that consumers pay extra for, such as convenience, added dietary nutrients, flavors, textures, colors and even unusual shapes . For example, the corn and corn sweeteners in a typical box of corn flakes are worth roughly four cents, while the box of cereal sells for over four dollars.

Related conferences:
International conference on Food chemistry and Technology November 05-07, 2018, Berlin, Germany; International conference on Agriculture and Food chemistry July 23-24, 2018, Rome, Italy;  Global Summit on Nutritional Science and Food Chemistry May 24-25,2018, Valencia, Spain; International Conference on Food Safety and Regulatory Measures, June 11-13, 2018, Barcelona, Spain; International Conference on Food Microbiology November 29-30, 2018, Dublin Irelend; International Conference on Food Processing and Analysis October 11-13, 2018, Moscow, Russia

Related Societies:
Europe: Public Health and Food SafetyCommittee on the Environment, Public Health and Food Safety International Society for behavioral Nutrition and Physical ActivityAmerican Society for Parenteral and Enteral Nutrition
Asia-Pacific: Korea Packaging Trade Association
USA: Academy of Nutrition and DieteticsSociety for Nutrition Education and behavior

Food Chemistry Conference | Food Technology Conference | Food Science Conference | Food Chemistry Conference 2018 | Food Processing Technology Conference | Food Chemistry Conference Europe | Food Conference  2018-19

Introduction:-
Food Chemistry is the branch of food science that deals with study of chemical changes that undergoes during the processing, handling, storage of food. Food chemistry is closely related with the biochemistry, Microbiology, Molecular biology etc. The major aim of food chemistry is to understand and prevent the undesirable changes of food when it exposed to the severe environmental conditions and to improve the nutrients and quality of food. Food Chemistry is an overview of chemistry related to food sciences, such as food analysis, microbiology, nutrition, and food engineering etc. The study of chemistry probably dates from the first millennium AD and the route to modern food chemistry can be traced through the alchemist philosophies of medieval China, India and Europe, although it took about a thousand years for chemistry to grow into a coherent and inclusive discipline

According to market research report, “Global Organic Food Market By Product Type, By Region, Competition Forecast and Opportunities, 2011 – 2021”, global organic food market is projected to grow at a CAGR of over 14%, during 2016-2021, on account of rising disposable income coupled with growing awareness among consumers about health benefits of consuming organically produced food. Additionally, rising internet penetration, aggressive marketing strategies by major companies and easy availability of these food products on the back of robust distribution network are projected to boost sales of organic food across the globe. In 2016, about 43.7 million hectares of agricultural land was under organic cultivation, which was managed by over 2.3 million producers across the globe. Moreover, leading players operating in global organic food market are offering these products in environment friendly packaging to lure consumers.

Scope and Importance:
Food chemistry deals with nature of chemical substance and transformation that takes place during the severe environmental conditions, processing, utilization etc. These transformation leads to the energetic changes in the body. Any imbalance and abnormality in the Chemical constituents like Carbohydrates, vitamins, minerals, water etc leads to the diseased rate in the body. So, the knowledge of Biochemistry applied in diagnosis, prevention and treatment of these diseases. Food Chemistry directing the food material to chemical observations. Food chemistry utilize many procedures and Analytical tools so that they change the food with healthy, nutritious, safe food materials with high commercial value. An understanding the chemical transformation and processes has made food substances available on a global scale. The basic principle under food chemistry is to create the methods that makes it possible to harvest, preserve, process and prepare the food with high nutritional value for human  consumption  and increase the shelf life of food products without causing any diseases to the human.

Increasing   average household annual spending on food, rising awareness about health benefits associated with organic foods, greater accessibility of these products through small to medium scale retailers, continuous development in supply chain network and implementation of initiatives to encourage farmers to switch to organic farming are projected to fuel organic food sales across the globe. 

Food Additives:
Nowadays many food items that contains  Food Additives to improve Flavour, texture, taste, appearance etc. Some of theses additives that cause severe health problems and death. Example of some additives that Should be avoid in food:

         Name of Additives

               Side effects 

   Aspartame 

Mental confusion, Nausea ,Lymphoma.

  HFCS

Diabetes ,Increased CholestraL level 

   Monosodium Glutamate

Eye damage, obesity, Tissue Damage

   Sodium Sulfites 

Breathing Problems ,Cardiac Arrest

  Sulfur Dioxide

Cardio vascular diseases ,Bronchitis

Food and Nutritional deficiency diseases:
Food  is the substance that composed of chemical constituents like Carbohydrates, Vitamins ,Minerals, Fats, Proteins etc which is consumed by the  human for nutrition ,growth and  development. If any imbalance in the uptake of these nutrients leads to diseases called Nutritional Deficiency diseases .Deficiency in these nutrients caused some diseases in Children and results in death.

  •       Rickets
  •       Scurvy
  •       Beri Beri
  •       Night Blindness
  •       Goitre
  •       Iron Deficiency Anaemia
  •       Kwashiorkor
  •       Depression
  •      Osteoporosis

Food Waste:
Food waste is the food that is discarded or uneaten. Food waste that occurs during the household activities, processing, production ,retailing etc.

Universities Related to Food Chemistry

  • University of Alberta, Canada
  • Dalhousie university, Canada
  • University of  Saskatchewan, Canada
  • University of  Guelph, Canada
  • McGill University, Canada
  • University of British Columbia, Canada
  • Iowa state  university ,USA
  • University of  Missouri, USA
  • University of  Kentucky, USA
  • Mississippi State of University, USA
  • University of Tennessee, USA
  • Colorado State University, USA
  • Massey University, New Zealandâ€

Food Chemistry and Food safety centres:

  • Canadian Food Inspection Agency (CFIA), Canada
  • Guelph Food Technology Centre, Canada
  • U.S. Food and Drug Administration (FDA), USA
  • Centre for Food Safety and Applied Nutrition (CFSAN), USA
  • Ministry of Food and Drug Safety (MFDS), South Korea
  • Ministry of Health (MOH), Malaysia
  • Food Safety and Quality Division, Malaysia
  • Minister for Food Safety, New Zealand
  • New Zealand Food Safety Authority (NZFSA)
  • Joint Expert Committee on Food Additives, USA

Reference:-

  • http://www.ibisworld.com/industry/nutritionists-dietitians.html
  • http://www.strategyr.com/MarketResearc/Sports_and_Fitness_Nutrition_Supplements_Market_Trends.asp(global industry analyst)
  • Global Nutrition and Supplements Market: History, Industry Growth, and Future Trends by PMR release/2015/01/27/700276/10117198/en/Global-Nutrition-and-Supplements-Market-History-Industry-Growth-and-Future-Trends-by-PMR.html)