• About Conference
  • Sessions/Tracks
  • Welcome letter

United Research Forum, UK is proud to host a 4th International Conference on 4th International Conference on Nutrition and Food Sciences going to be held on November 24-25|2022 to bring together a unique and international mix of experts, scientists, researchers, and students to exchange and share their experiences and research outcomes on all elements of Food Technology and Nutritional Sciences .

 Nutrition and Food Sciences 2022 offers an unprecedented program with a great list of famous speakers, wide scope of exceptional sessions including Abstract publications in respected journals. Our Nutrition and Food Sciences 2022 is prestigious for its idea and forefront content, unmatched networking opportunities. We provide sharing and learning about the latest research on Nutrition and food science and other relevant to food Technology and Nutrition . We warmly welcome you to join our Nutrition and Food Sciences 2022   to Research to attend the conference and share the experiences and lessons with other enthusiasts, and develop opportunities for cooperation.

Publishing: After the conference, all accepted conference abstracts/papers will be published with ISBN and DOI in "United Research Forumconference proceedings. In addition, all participants will be encouraged to submit an extended full manuscript to one dedicated Special Issue in "Journal of Environmental and Earth Sciences"URF Publishers on discounted Article Processing Charge (APC) 199 £ (Note: Subjected to peer review

 

Nutrition Conference 2022 will feature a detailed technical program covering the latest research and innovation in Nutrition research. The topics of interest for submissions include, but are not limited to:

Nutrition and Food Science

Nutrition and Health

Industrial Biotechnology in Food Industry

Food Science and Technology

Chemistry and Biochemistry of Nutrition

Recent Innovation in Food Chemistry

Food microbiology

Food Toxicology

Food Science & Chemistry

Food and drug analysis

Food and Nutritional Toxicology

Genetically Modified Organisms

Food Nanotechnology

Nutrigenomics

Diet in Obesity and Underweight

Pediatrics Nutrition

Probiotic Nutrition

Nutrition and Cancer

Clinical Nutrition

Livestock Nutrition

Sports nutrition

Plant nutrition and Nutraceuticals

Food Additives

Chemical Composition of Food

Organic and Natural Foods

Food Industry and Health Hazards

Food- Drug Interaction

Food and bioprocessing engineering

Food Analysis and Quality Control

Nutrigenetics and Nutrigenomics

Obesity and Heart disease

Pediatric and Maternal Nutrition

Obesity and Weight Management

Nutrition in Cancer Care

Food packaging

Food supply chain management

Food and Dairy technology

Prebiotics

Food Chemistry

Post Harvest Technology

Food and Beverages

With a most dynamic approach in the event management, Nutrition Conference 2022 organized by United Research Forum offer a customized platform for each segment of attendees to present their research and experience. This International Conference features some critical attributes to make it worth attending by CPD accreditations.

Plenary Talks: More than 30 speakers from top universities and healthcare firms present their research and address the attendees covering each and every aspect of the domain.

Panel Discussions: Intermittent discussions and sharing viewpoints in a panel of 4–5, on a common topic associated with the subject to highlight the concern.

Networking: Global gathering with a melange of young researchers to noble laureates, the conference provides ample opportunity to meet, greet and discuss even during off- hours.

Conference Scientific Committe

Prof Dr Sonia Sayyedalhosseini, MD

California Northstate University
USA

Prof Dr Seyed Saeid Zamanieh Shahri, MD

California Northstate University
USA

Michael S Fenster

Professor of Culinary Medicine,
USA

Michelle Sugiyama

Founder, President, Mindful Eating,
USA

Suresh Prasad Singh

Former Vice Chancellor V.K.S. University
India

Ahlam Badreldin El Shikieri

Department of Clinical Nutrition, College of Applied Medical Sciences,
Saudi Arabia

Previous Speakers

Dr Jim Mann, CNZM, PhD, DM, FRACP, FRSNZ

Director of the World Health Organization (WHO) Collaborating Centre for Human Nutrition
Newzealand

Josef Illek

University of Veterinary and Pharmaceutical Sciences Brno, Department of Large Animal Clinical Laboratory,
Czech Republic

Julie Silver

The Vitality Fairy Nutritional Therapist,
UK

Garrick D Lee

The First Affiliated Hospital of Henan University,
China

Suresh Prasad Singh

Former Vice Chancellor V.K.S. University
India

Aisha Mohamed

Laboratory of Microbial Biochemistry of Dairy Microorganisms,
Egypt

Michael S Fenster

Professor of Culinary Medicine,
USA

Michelle Sugiyama

Founder, President, Mindful Eating,
USA

Lisa Rufsholm

CEO, Nutrition, Scientific Nutrition, LLC,
USA

Shilpa Tejpal

Department of Metabolism,
UK

Edgardo Carrillo Cabrera

Food Quality and Food Safety Consultant,
UK

Marcela Viviana Filippi

Escuela de Producción,
Argentina

Sessions

The organisation that provides our bodies with energy is food and nutrition. Every day, we must add more nutrients from a sophisticated source to our bodies. A crucial component of nutrition is water. Proteins, fats, and carbohydrates are all necessary. Similar importance to the use of preservatives for optimum health is given to the preservation of essential vitamins and minerals. After recommending foods to consume, vitamins like Vitamin D, minerals like iron and calcium, and maybe dietary supplements are crucial to consider for pregnant women and those over 50

We believe that consuming a range of meals from each of the My Plate food groups while adopting a positive attitude about food is what constitutes healthy eating. This implies that we focus on the nutrients and healthfulness that food conveys rather than adhering to the newest trends. Our suggestions are based on scientific research that has demonstrated over many years the most beneficial method to construct a diet.

One of the most promising new strategies for pollution control, resource conservation, and cost cutting is industrial biotechnology. Recent improvements in the food business highlight the important role that food biotechnology plays. Genetically modified (GM) plants and animals are commonly used to improve food quality, flavour, and nutritional value. On the other hand, genetically modified yeast and bacteria are employed to create enzymes for the food sector. These genetically modified foods are created utilising biotechnological processes, especially genetic engineering. These methods can be used to feed the hungry in the third world, especially in Africa. In addition to advantages, there are also drawbacks.

In an effort to better understand food processes and eventually enhance food items for the general population, food science pulls from a variety of disciplines, including biology, chemical engineering, and biochemistry. Food scientists investigate the physical, microbiological, and chemical composition of food as key players in the industry. By putting their findings into practise, they created the wholesome goods and creative packaging that can be seen on supermarket shelves all over the world. The food you eat every day is the product of in-depth food research, a methodical inquiry of the characteristics and ingredients of a range of meals. After the first phases of research and development, food products are mass produced utilising food technology concepts. These dependable professions all provide support to the food business.

The act of giving the body the nutrients it needs to develop and operate is known as nutrition. Humans must consume all three macronutrients—carbohydrates, proteins, and lipids—because they are the primary sources of energy for physiological functions. \ A method of science that integrates disciplines is nutritional biochemistry. It focuses on the role of nutrients and other dietary ingredients and how they affect mammalian physiology, health, and behaviour. The major objective of nutritional biochemistry research is to establish the best dietary intakes for each nutrient and food component during the course of the life cycle.

To supply affordable alimental food and food components for food formulations, several new, antiquated, and cutting-edge technologies are being created. Modern food chemistry technology is crucial in modifying the nutritional information related to consumer needs in food products. A variety of culinary processes and industrial techniques should be employed to create foods with high health prices without affecting their flavour, texture, or appearance. Today, certain effective steps in food recovery are taken to lower prices and generate new food products.

Food microbiology is the scientific study of the microorganisms that colonise, modify, process, or contaminate food, including pathogens that cause illness primarily if food is not properly roasted or held on, those used in the production of hard foods like cheese, yoghurt, bread, beer, and wine, as well as those with other beneficial functions like producing probiotics.

The study of bioactive substances as they appear in food and their harmful consequences forms the basis of food toxicology. Food toxicology is a distinct area that assesses the impact of dietary constituents on the activities of hazardous substances, which may be endogenous natural chemicals, transmitted from contaminated organisms, or produced during the manufacture, processing, and preparation of food. As the food supply chain is becoming increasingly globally sourced, food toxicology is receiving more and more attention because any pollution or toxic manifestation might have serious negative health repercussions.

Food science combines food microbiology, chemistry, physics, engineering, and nutrition; as a result, the application of data has grown to include food product and method development, food preservation and storage, and assurance of food safety and quality. How heat, water, acid, and base alter our food and Cosmetics Toxicology is a simple procedure.

Food Conferences' session explains how Food Forensics aids in the investigation of food, drink, and encouraging materials. In order to verify the consistency of starting or generation framework claims, stable iota setups are frequently used to confirm the "Environmental fingerprint" of a product. This environmental fingerprint may then be compared to a reference data of actual instances. It aids in the rational assurance of the source of food and drink, the detection of extortion or fraudulent goods, and ultimately leads to total protection. Food hypersensitivities: causes, cures, administration, FDA, nourishment naming pointers and implications are some of the topics covered by these food events. Other topics covered include food contaminants, food borne illness, food science and innovation training, nutrition ethics, food fixings, nutrition added substances, and community wellbeing.

The focus of food and nutritional toxicology is on the ingredients and toxins found in food, including their absorption, distribution, metabolism, and excretion as well as their role in mutagenesis and carcinogenesis. Additionally, it combines with the poisons found in food and food-related components. the poisons released by the food's packaging and associated components.

Hereditarily modified foods, often known as genetically modified foods (GM foods), are foods that are produced by animals whose DNA has undergone alterations as a result of hereditary building processes. Unlike previous procedures, such as specific upbringing and change breeding, hereditary building tactics take into consideration the presentation of new attributes and in addition more prominent control over traits. Hereditarily modified foods were first commercially available in 1994, when Calgene began to market their unpopular Flavor Saver delayed-aged tomato. The majority of dietary modifications are mostly focused on trade commodities that have lost favour with ranchers, such as soybean, maize, canola, and cotton. Hereditarily altered harvests have been developed for better nutrient profiles and resistance to diseases and herbicides.

Food nanotechnology is an area of growing interest that offers the food industry a vast array of new potential results. Nanotechnology involves the control of tiny materials with a size range of 1 to 100 nm. Engineered nanoparticles are able to infiltrate these goods readily based on their comparable characteristics because food and water are plainly composed of nanometer-sized particles. By carrying out comparable transportation tasks that are beneficial in practically every business, particularly those involving food goods, these particles can behave as a whole unit.

The aim of nutrigenetics is to determine how genetic variation impacts nutritional response. Practical applications of this knowledge include illness prevention and health improvement. Nutrigenetics' ultimate goal is to provide individuals with customised nourishment depending on their genetic make-up. A branch of nutritional genomics called nutrigenomics investigates how dietary components affect gene expression. According to these sources, nutrigenomics is a branch of science that aims to understand how the genome interacts with nutrients and other dietary bioactives at the molecular level. The public, genetic subgroups, and individuals have a lot more access to better nutritional knowledge thanks to nutrigenetics and nutrigenomics.

Being overweight is a known primary risk factor for metabolic syndrome, cardiovascular disease, and early mortality, hence obesity is a developing issue. Dietary variables may have a significant role in the development of obesity, even though the exact processes underlying this weight improvement are yet unclear. Diet consists of mixtures of meals, and each item may have interactions or synergistic effects that make it challenging to analyse dietary elements separately. In comparison to a single food or nutrient, dietary patterns that represent a mix of foods may be more strongly associated with illness risk. According to earlier research, eating habits high in fruits, vegetables, and fibre may be linked to a lower risk of obesity.

The treatment of young children with chronic illnesses and medical disorders must include nutrition. A healthy immune system is supported by proper dietary assistance, which also avoids malnutrition and ensures optimal physical development. A licenced health practitioner with a specialty in the nutritional management of children and knowledge of their unique dietary needs is a paediatric registered dietician. Registered dieticians who are board certified in paediatrics work with medical teams at Children's Hospital to offer professional, scientifically supported dietary treatment for newborns, kids, and teenagers.

In our digestive tract, there are billions of helpful bacteria at work. The bacterial ecology of any individual may be as unique as a fingerprint. Beneficial bacteria aid in efficient nutrient absorption and food digestion. In a way, the bacteria absorb many of the nutrients in our meals that can't be digested by us alone. The majority of the probiotic bacteria found in today's commercial products belong to the genera Lactobacillus and Bifidobacterium. Any feeding technique that delivers some or all of a person's caloric needs through the gastrointestinal (GI) system is typically referred to as enteral nutrition. It might comprise a typical oral meal, the addition of liquids, or the use of a tube to provide some or all of the daily needs (tube feeding).

The area of research into how diet affects cancer treatment is fairly vast. As study continues, it is becoming more and more obvious that diet is a crucial factor in cancer. According to estimates from the American Institute for Cancer Research and the World Cancer Research Fund, eating the right foods, exercising regularly, and maintaining a healthy weight can prevent 30–40% of all malignancies. For certain specific types of cancer, it is probably greater than this. The majority of research on nutrition and cancer has been reductionist, meaning that a specific food or nutrient has been examined in relation to its effects on tumour formation/regression or another end point of cancer at a specific region in the body.

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Registration


Registration Includes

  • Publish Conference Proceedings with ISBN & DOI Number
  • Encouraged to publish full length articles in Supporting Journals
  • Earn CPD Credits
  • Conference Kit (Conference Proceedings book, Bag, Badge, Notebook, Pen)
  • Admission to the Exhibition Halls
  • Admission to the Plenary Programme and Global Networking Forum

Benefits of Joining E-Conference

  • Encouraged to publish full length articles in Supporting Journals with discounted APC charges
  • Opportunity to join as Session Chair, Member of Scientific and Organizing Committee
  • Best presentation awards
  • Get Opportunity Collaborate with United Research Forum
  • Avail discount on upcoming United Research Forum Events
  • 50% discount on United Research Forum Membership
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