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Nutrition E Conference 2021

2nd International E Conference on Nutrition and Food Sciences is scheduled on September 06-07, 2021 to bring together unique and international mix of experts to exchange and share their experiences and research outcomes on all elements of Nutrition and Food Science.
We welcome scientists, researchers, engineers, academic people and students, industry, investors and people from all walks of life interested in Nutrition Research to attend the conference and share the experiences and lessons with other enthusiasts, and develop opportunities for cooperation.

Nutrition E Conference 2021 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:

Track 01: Coronavirus disease (COVID-19): Nutrition and Food safety

Track 02: Nutrition

Track 03: Dietary Nutrition for chronic diseases (gastrointestinal, diabetes, cancer

Track 04: Nutrition in the Lifespan (babies, toddlers, children, geriatrics, pregnancy)

Track 05: Sports Nutrition & Kinesiology

Track 06: Nutrition and Culture

Track 07: Clinical Nutrition

Track 08: Community nutrition and public health

Track 09: Collective food and hospitality

Track 10: Food technology and food science

Track 11: Food and Dairy Technology

Track 12: Medical Foods and Nutraceuticals

Track 13: Food & Beverages

Track 14: Food-Borne illness and Allergies

Track 15: Food Biochemistry and Microbiology

Track 16: Food Packing & Preservation

Track 17: Physical Activity, Fitness & Personal Training for

Track 18: Personalised Nutrition: facilitating healthier Dietary choices

With a most dynamic approach in the event management, Nutrition E Conference 2021 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

Michael S Fenster

Professor of Culinary Medicine,
USA

Narvasa Elvessa

Provincial Director of Canadian Council of Cardiovascular Nurses
Canada

Lisa Rufsholm

CEO, Nutrition, Scientific Nutrition, LLC,
USA

Julie Silver

The Vitality Fairy Nutritional Therapist,
UK

Michelle Sugiyama

Founder, President, Mindful Eating,
USA

Edgardo Carrillo Cabrera

Food Quality and Food Safety Consultant,
UK

Aubrey Mast

Professor of Nutrition and Food as Medicine at the University of North Carolina,
USA

Saima Khursheed

University of North Texas at Dallas,
USA

Aisha Mohamed

Laboratory of Microbial Biochemistry of Dairy Microorganisms,
Egypt

Ahlam Badreldin El Shikieri

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

Garrick D Lee

The First Affiliated Hospital of Henan University,
China

Conference Speakers

Saima Khursheed

University of North Texas at Dallas,
USA

Suresh Prasad Singh

Former Vice Chancellor V.K.S. University, Ara Bihar (Undivided) and former Vice Chancellor of Himalayan University
India

Garrick D Lee

The First Affiliated Hospital of Henan University,
China

Edgardo Carrillo Cabrera

Food Quality and Food Safety Consultant,
UK

Aubrey Mast

Professor of Nutrition and Food as Medicine at the University of North Carolina,
USA

Michael S Fenster

Professor of Culinary Medicine,
USA

Navin H Khan

Immune Whey,
USA

Aisha Mohamed

Laboratory of Microbial Biochemistry of Dairy Microorganisms,
Egypt

Previous Speakers

Aubrey Mast

Professor of Nutrition and Food as Medicine at the University of North Carolina,
USA

Garrick D Lee

The First Affiliated Hospital of Henan University,
China

Lisa Rufsholm

CEO, Nutrition, Scientific Nutrition, LLC,
USA

Julie Silver

The Vitality Fairy Nutritional Therapist,
UK

Suresh Prasad Singh

Former Vice Chancellor V.K.S. University, Ara Bihar (Undivided) and former Vice Chancellor of Himalayan University
India

Michelle Sugiyama

Founder, President, Mindful Eating,
USA

Alla Singh

ICAR-Indian Institute of Maize Research,
India

Josef Illek

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

Edgardo Carrillo Cabrera

Food Quality and Food Safety Consultant,
UK

Vinita Satyavrat

Dr. Reddy’s Laboratories Pvt Ltd
India

Ahlam Badreldin El Shikieri

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

Jakub Kieps

Poznan University of Life Sciences,
Poland

Nurhayat Atasoy

Van Yuzuncu Yıl University,
Turkey

Shyamapada Mandal

Department of Zoology,
India

Vitalijs Radenkovsa

Processing and Biochemistry Department,
Latvia

Maria Fernanda Naufel

1Departments of Physiology Universidade Federal de São Paulo (UNIFESP),
Brazil

Norzaleha Kasim

Food Science & Technology Research Centre,
Malaysia

Inga Matulyte

Lithuanian University of Health Sciences,
Lithuania

Gentiana Balaj

Univ Rennes,
France

Vadim K Khlestkin

Russian Research Institute of Farm Animal Genetics and Breeding,
Russia

Hemalatha MS

CSIR-Central Food Technological Research Institute,
India

Francois Grunewald

Groupe URD,
France

Saima Khursheed

University of North Texas at Dallas,
USA

Michael S Fenster

Professor of Culinary Medicine,
USA

Shilpa Tejpal

Department of Metabolism,
UK

Malvika Gupta

Applied Nutrition,
India

Saoussem Harrabi

Laboratory of Clinical Biochemistry,
Tunisia

Margaret Zaitoun

Department of Nutrition and Food Hygiene,
China

Navin H Khan

Immune Whey,
USA

Aifaa Binti Roslan

Department of Food Service and Managemnet,
Malaysia

Kamila Poszczyca

Department of Kinesiology,
Poland

Aisha Mohamed

Laboratory of Microbial Biochemistry of Dairy Microorganisms,
Egypt

Marcela Viviana Filippi

Escuela de Producción,
Argentina

Filip Beno

University of Chemistry and Technology,
Czech Republic

Luciana Rossi

Department of Health,
Italy

Sessions

  • Coronavirus disease COVID-19 Nutrition and Food Safety
  • Nutrition
  • Dietary Nutrition for chronic diseases Gastrointestinal, Diabetes, and Cancer
  • Nutrition in the Lifespan Babies, Toddlers, Children, Geriatrics, Pregnancy
  • Sports Nutrition Kinesiology
  • Nutrition and Culture
  • Clinical Nutrition
  • Community nutrition and public health
  • Collective food and hospitality
  • Food technology and food science
  • Food and Dairy Technology
  • Medical Foods and Nutraceuticals
  • Food Beverages
  • Food-Borne illness and Allergies
  • Food Biochemistry and Microbiology
  • Food Packing Preservation
  • Physical Activity, Fitness Personal Training for Health
  • Personalized Nutrition facilitating healthier Dietary choices

Registration


Registration Includes

  • Access to all Presentations
  • E-Abstract Book and Program
  • E-Certificate for presentation and participation
  • Promotion in conference website and social media
  • Abstract will be published in supporting journals
  • CPD Credits

Benefits of Joining E-Conference

  • Affordability, Convenience & Wider Reach
  • Knock Down Geographical Barriers
  • Great resource for learning new career skills
  • Easy to evaluate and store presented content
  • Global exposure & interaction
  • Simple and automated registration
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