Webinar on

Agro-Food Science and Technology

July 28, 2021

Agro-Food Science & Technology

Theme: Modern Impact of food science and advancement

We are delighted to announce the upcoming Webinar on “Agro-Food Science and Technology” held on July 28, 2021. The webinar will be a common platform for researchers, scholars and students from all areas of Food Safety in Covid-19 outbreak, Good Manufacturing Practices and Preservation, Food Supply Chain, Food Adulteration and Food Waste Management, Biotechnological Applications in Food Technology, Food Toxicology and Microbial Aspects of Food, Food Science, Genetically Modified Food, Food and Drug Administration (FDA)

The aim of the conference is to provide a platform to the researchers, industrials and students. It gives a chance to explore research scholars, delegates and students to interact and share their experience and knowledge in Agro-Food Science and Technology.

 

Track 1: 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.

Track 2: Food Biotechnology & Bioprocess Technology

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.

Track 3: Obesity, Diabetes & Endocrinology

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.

Track 4: Food Borne Infections and Diseases

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.

Track 5: 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. 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.

 

 

  • Nutritional Genomics
  • Food Biotechnology & Bioprocess Technology
  • Obesity, Diabetes & Endocrinology
  • Food Borne Infections and Diseases
  • Dietary Supplements and Functional Foods