We request you to submit your abstract of your talk/presentation/symposium according to the session of your interest.


Session 1 - Food science & technology

Food science is the science of nature devoted to the study of food. This branch involves the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, as well as microbiological and chemical testing to evaluate the quality of food. Food technology is a branch of food science that deals with the production processes that make foods. Developments in food technology have contributed greatly to the food supply and have changed our world

Session 2 - Food microbiology and food chemistry

Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage. During harvesting, food processing and downstream operations food may become contaminated with a wide range of microorganisms. The primary factors associated with food spoilage are associated with intrinsic food properties which include endogenous enzymes, substrates, sensitivity for light, oxygen and cross contamination during harvesting, slaughter and processing in combination with temperature abuse.  Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods.

Session 3 - Dairy science & Technology

It includes the study of milk and milk-derived food products from a food science perspective. It focuses on the biological, chemical, physical, and microbiological aspects of milk itself, and on the technological aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream.

Session 4 - Advancement in Food Technology

This topic is mainly focused on recent advancements in food technology like Canning technology through optimization & modeling techniques. Recent advances in agglomeration in spray drying; recent advances in food processing and Technology are not only important to meet the increasing productivity demands but to adopt sophisticated automation, control and monitoring methods and techniques. New food stuffs include Biotechnology based methods derived food products e.g. genetically modified food, Organic crops and foods, Protein based diet to name a few.

Session 5 - Food Biotechnology

Food biotechnology is a rapidly expanding field of science with many different applications. Biotechnology provides powerful tools for the sustainable development of agriculture as well as the food industry, improving the production of foods and making them more available and nutritious. Improving the quality and yield of agricultural products, reducing losses and ensuring food quality and safety are some major applications of food biotechnology.

Session 6 - Advanced Food Analysis

Food analysis is a very important branch of analytical chemistry, able to provide information about chemical composition, processing, quality control (QC) and contamination of foodstuffs, ensuring compliance with food and trade laws. Food additives which include preservatives, antioxidants, sweeteners, colors are primarily used to enhance the safety and quality characteristics. Food analysis is a prerequisite for ascertaining product quality.

Session 7 - Food Packaging

Food packaging is the enclosing of food to protect it from damage, contamination, spoilage, pest attacks, and tampering, during transport, storage, and retail sale. Food packaging is a vital component of the food industry, as it prolongs food storage and enables long distance transportation. The novel food packaging techniques thus facilitate in fulfilling the demands throughout the food supply chain by gearing up toward persons own lifestyle.

Session 8 - Hurdle Technology

Hurdle technology is a method of ensuring the safety of foods by eliminating or controlling the growth of pathogens, making the food safe for consumption and extending its shelf life through the application of a combination of technologies and approaches. This was developed as a new concept for the production of safe, stable, nutritious, tasty, and economical foods. Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, or the presence of preservatives

Session 9 - Vitamins, Minerals and Enzymes

Vitamins and Minerals boost the immune system; support normal growth and development, and help cells and organs do their jobs. Vitamins and minerals are essential nutrients because they perform hundreds of roles in the body. Food enzyme nutrition is the art and science of using nutrition to maintain homeostasis and health in the body.

Session 10 - Sustainable Food and Beverages

Sustainable food is food that is safe and healthy. It's produced without hazardous pesticides and chemicals, non-essential antibiotics or growth promotion supplements. Nutrition is also playing an increasing role in defining sustainable foods. Sustainable food isn’t only about the food itself. It’s a combination of factors including how the food is produced, how it’s distributed, how it’s packaged and how it’s consumed.

Session 11 - Nutritional Epidemiology & Malnutrition

Nutritional epidemiology is the study of human health in relation to nutrition. It is the study of how diet affects health and disease in human populations, or the science of public health nutrition. Malnutrition is a serious condition that occurs when a person’s diet doesn't contain the right amount of nutrients. The underlying causes of Malnutrition mainly include poverty, lack of access to food, disease, conflicts, climate change and lack of safe drinking water.

Session 12 - Diet and Diseases

Poor diet is one of the major contributors to the leading causes of chronic illness and death. Healthy diets along with physical activity are key to good nutrition and necessary for a long and healthy life. Eating nutritional foods and balancing energy intake with the necessary physical activity to maintain a healthy weight is essential at all stages of life. Unbalanced intake of foods high in energy (sugar, starch and/or fat) but low in essential nutrients commits to energy excess, overweight and obesity. Some diet-related diseases, such as hypertension (high blood pressure), heart disease, cancer, and/or osteoporosis are frequent in old age.

Session 13 - Quality of Foods

Food quality confirms all the safety, nutritional quality and acceptability of the delivered foods as well as food acceptability by customers. Food safety refers to handling, preparing and storing food in an exceeding way to best scale back the chance of individuals becoming sick from foodborne diseases. Deterioration of foods will result in loss of quality attributes, including flavor, texture, color, and other sensory properties. Nutritional quality is also affected during food deterioration.

Session 14 - Nutrition

Nutrition, nourishment, or aliment, is the supply of materials - food - required by organisms and cells to stay alive. Nutritional science studies how the body breaks food down (catabolism) and how it repairs and creates cells and tissue (anabolism). Nutrition also focuses on how diseases, conditions, and problems can be prevented or reduced with a healthy diet.

Session 15 - Agriculture and Food

The agri-food sector helps in the food production and distribution, and includes a vast range of roles from farming to the point of eating. Agriculture companies, food manufacturers, producers and retailers are large employers in this sector, as are government departments that develop food policy. The agri-food sector is also intrinsically linked to globally important challenges such as land and water use, climate change, and health and well-being.

Session 16 - Sports Nutrition

Sports nutrition plays a key role in optimising the beneficial effects of physical activity. Sports nutrition has conventional significant courtesy over the past few decades. Certainly, nutrition guidance nearly every process in the body tangled in energy production and retrieval from exercise. A very stimulating subject of sports nutrition is the use of supplements like proteins and metabolism of lipids and their effects on human recital and health minerals and trace elements play a vital role in body construction.

Session 17 - Nutrigenetics and Nutrigenomics

Nutrigenomics is the application of genomic principles in nutritional research, enables us to formulate associations between nutrients and genetic factors. Nutrigenetics examines how your body responds to nutrients based on your genetics.  Nutrigenetics and Nutrigenomics require a deep understanding of nutrition, genetics and biochemistry. The fields of nutrigenetics and nutrigenomics are focused on the relationship between human genes and nutrition. 

Session 18 - Food Substitution and Adulteration

Food Substitutions allow you to keep the foods that you love in your life by lightening them or choosing similar foods that you like. Knowing good food substitutions is one of the most successful healthy diet habits that should be incorporated into your life. Food adulteration is the act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient.

Session 19 - Food and Nutrition Disorders

Growing children need sufficient nutritious food.  When there is lack of proteins and calories in a child's body (malnutrition), diseases like marasmus and kwashiorkor occur. Nutritional Disorder is the disorder caused by an insufficient intake of food or of certain nutrients, by an inability of the body to absorb and use nutrients, or by overconsumption of certain foods. In other words Nutritional Disorder is nutritional imbalance which is due to either over nutrition or under nutrition. It may be caused by the presence of a toxin in the diet. All of these categories can be discussed under this session.

Session 20 - Probiotics: Applications and Challenges

Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. Our body normally has what we would call good or helpful bacteria and bad or harmful bacteria. Maintaining the correct balance between these bacteria is necessary for optimal health. Probiotic and symbiotic dairy products may be used in the nearest future to treat a variety of health disorders. Understanding probiotic modes of action may be the most challenging issues ahead of us. The viability and stability of probiotics has been both a marketing and technological challenge for industrial producers.

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