Webinar on

Food Science & Beverages

August 19, 2021

Food Science & Beverages 2021

Theme: New Innovations in Food Science & Beverages

We welcome all the enthusiastic researchers from all around the world to join us for the “Webinar on Food Science & Beverages” during August 19, 2021. The summit will move forward with the theme “New Innovations in Food Science & Beverages”. This webinar is a global platform for professors, deans, academic researchers, industrialists, nutritionists’ dieticians, doctors, young scientists, students, delegates, and health professionals in nutritionist and other healthcare professionals to participate at Food Science & Beverages webinar.

Food Science & Beverages 2021 is comprised to offer comprehensive sessions that address current issues in the field of food Science, i.e. 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)


Track 1: Food & Nutritional Sciences

Nutrition is the scientific study of the nutritional components of food and their physiological importance in the growth and maintenance of the body. Nutritional studies stress upon deciphering various steps and intricacies of food intake, its digestion, absorption and assimilation. Based on the information gathered from nutritional studies the nutritionist recommends the intake or avoiding of food items as per the dietary and physiological demand of the body. The food and nutrition research focus on diverse aspects by taking the socio-economic implications into account. It offers in-depth analysis on the nutritional values and dietary needs of the people, which is essential in the formulation of specific strategies to meet the global food security and prevention of diseases caused due to malnutrition.

Track 2: Food Toxicology & Policy

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. Alcohol can be dangerous to health in amounts more than one serving per day for a woman and two per day for a man. A healthy diet includes a lot of natural foods. A sizeable portion of a healthy diet should consist of fruits and vegetables, especially ones that are red, orange, or dark green. Whole grains, such as whole wheat and brown rice, should also play a part in your diet.

Track 3: Natural & Artificial food additives

Food additive is any substance added to food. Natural food additives are made from natural sources such as fruits, plants, animal lard and insects, while artificial additives are made synthetically. A large fraction of these additives would be flavoring agents. Applications are high intensity sweeteners, Bakery & confectionary, Food & Nutrition, Beverages, Dairy & Frozen Desserts, Sauces & Dressings.Nutrition research has traditionally focused on the assumption that all individuals have the same nutritional requirements, although nutrionists do recognise differing needs of children as compared with adults, and of males as compared with females.

Track 4: Food Adulteration and Food Waste Management

Globally, regarding one third of all food created is lost or wasted on the management chain, causative to gas emissions and different environmental problems, wasting tremendous resources within the production processes, and creating reusable materials within the waste stream more durable to recover. Because the human population urbanises and grows cities have a chance to create on experiences from around the world to cut back their waste matter footprint, recover nutrients from waste matter, scale back gas emissions through renewable energy generation and improve their overall waste Food Science

Track 5: Microbiology of Fermented Foods and Beverages

Matured nourishment and drinks assume a significant job in the eating routine of individuals in numerous pieces of the world. Matured nourishment gives significant wellsprings of supplements and has extraordinary potential in keeping up wellbeing and forestalling maladies. nutrionists do recognise differing needs of children as compared with adults, and of males as compared with females. Dietary guidelines in most countries have assumed a need to prevent deficiency diseases. These are typically presented as RDAs and state the amount of a nutrient that is needed per day for most people to stay healthy.


  • Food & Nutritional Sciences
  • Food Toxicology & Policy
  • Natural & Artificial food additives
  • Food Adulteration and Food Waste Management
  • Microbiology of Fermented Foods and Beverages