About Us

With a continuance of the most successful series (Nutrition & Food Science at Rome, Italy) and ongoing series (2nd Edition of Nutrition & Food Science at Barcelona, Spain) we are glad to announce the 3rd Edition of Nutrition & Food Science slated to be held during November 09-10, 2020 in Singapore City, Singapore highlighting the theme “Let Food and Nutrition be The Medicine”.

Nutrition Conference 2020 shares an intuition into the existing research and the latest inventions which aims to the potential gathering of all Food Scientists, Sensory analysis, Food Analyst, Flavor Scientists, Nutritionists, Agronomist, Microbiologists, Chemists, Quality Assurance Specialists, and Quality Assurance Managers, Specialists in Food and Beverages, Product Recall Specialists, Product Development Specialists, Quality Control Specialists, Machine Development Specialists, Equipment Handling Specialist etc., This gathering gives an opportunity to network with peers and other scientists who have an expertise in nutrition sciences around the world.

This is one kind of scientific platform with explicit keynote lectures, plenary sessions, and Poster competition, Young Researchers’ Forum (YRF), Workshops, Symposiums and Exhibitions from elite researchers, distinguished scientists and business delegates.

Join us and witness the successful event by participating at Nutrition Conference 2020. Share your profession and trade access to new opportunities from throughout the globe.

Aim & Scope

Nutrition Conference 2020 | Singapore, aims to bring together leading academic scientists, researchers and research scholars to exchange and share their experiences and research results on all aspects of Nutrition & Food Science. It also offers an interdisciplinary platform for researchers, practitioners, professionals and educators to present and discuss the most recent innovations, trends, and concerns as well as practical challenges encountered and solutions adopted in the fields of Nutrition and Food Science.

Who should attend?

  • Scientific researchers
  • Practitioners
  • Global and public health professionals
  • Policy makers
  • Advocacy leaders,
  • Industry and Media
  • Other related professionals

Target Audience

  • Nutritionists
  • Food scientist and researchers
  • Dieticians and Clinical Nutritionists
  • Health care and Fitness Professionals
  • Nutrition Associations and Societies
  • Business Entrepreneurs
  • Integrated Health promoters
  • Academicians and Young Researchers
  • Basic and Clinical Research Scientists
  • Food R&D Laboratories
  • Pharmaceutical companies

Why to Attend?

Enlightening opportunities: Nutrition Conference 2020 has dedicated itself to discovering researchers who specialize in nutrition, food, obesity, lifestyle, and health. This provides the opportunity to interact participants with the Nutritionists, Nutrition Science experts, Food Science Associates, Food Technology Researchers etc.

Interacting with Experts: Nutrition Conference 2020 will provide a platform to network with peers. Most people can help each other uncover ideas and spark inspiration when they get to know each other on a personal level. 

Exchange of information: Nutrition Conference 2020 aims to create an opportunity for exchange of information on technological developments, new scientific innovations and the effectiveness of various regulatory programs towards Nutrition and Food Sciences.
Have fun: Singapore is one of the most visited countries in Asia. Being in research or professional should be rewarding and fun.

Benefits of attending

  • Networking Opportunities, Grow Your Professional Network
  • Build Your Knowledge Base
  • Expand Your Resources
  • Meet Experts & Influencers Face to Face
  • Learning In a New Space
  • Break Out of Your Comfort Zone
  • New Tips & Tactics
  • Greater Focus

Why Singapore?

The Food & Nutrition industry in Singapore is developing rapidly, building on the strong logistics sector and strong image of Singapore as a clean city. Multinationals, including the Dutch companies DSM, Unilever and Friesland Campina have office in Singapore. Wageningen University and Research Centre has strong collaborations with the Nanyang Technological University.

While Singapore is known as a food paradise, its burgeoning food manufacturing industry is more of a hidden gem. In 2017, this industry contributed S$4.3 billion or 1.1% to our GDP, and employed more than 48,000 workers.

Nutrition Conference 2020 welcomes everyone to join us for two – day conference to "The Lion City", Singapore in the month of November.

The 3rd Edition of Nutrition & Food Science 2020 will accept papers on the following tracks/Scientific Sessions:

  • Nutrition and Dietary Bioactive Components
  • Clinical Nutrition
  • Animal and Dairy Nutrition
  • Allergies and Food Sensitivities
  • Food Flavoring, additives & preservatives
  • Malnutrition or Nutrition Deficiency
  • Maternal, Perinatal Nutrition
  • Food Toxicology & Microbiology
  • Childhood and Adolescent Obesity
  • Pediatric Nutrition
  • Advanced Research and Trends in Food Sciences
  • Vitamins and Minerals
  • Nutrition in Aging, Chronic Disease and Obesity
  • Nutritional Epidemiology & Disorders
  • Eating disorders & Food Hygiene
  • Probiotic Nutrition & Enteral nutrition
  • Community and Public Health Nutrition
  • Dairy Science & Technology
  • Sport and Exercise Nutrition
  • Nutraceuticals and Nutrigenomics
  • Women Health and Nutrition
  • Food Borne diseases
  • Food Production and Sustainability
  • Food and Drug Administration
  • Organic Food and Nutritional Supplements
  • Good Manufacturing Practices (GMP)
  • Food Packing, storage & preservation
  • Global Nutrition & Market
  • Nutrient-Gene Interactions
  • Food Engineering
  • Food Safety and Risk Assessment
  • Food Waste Management and Utilization
  • Food Chemistry and Nutrition

Market Analysis

The global nutritional supplements market size was valued at USD 273.9 billion in 2018 and is anticipated to expand at a CAGR of 6.4% over the forecast period. Rising health consciousness and growing consumer interest in active living are some of the major factors driving the market. According to the National Institutes of Health (NIH), in 2019, Americans spend around USD 2.1 billion annually on weight-loss dietary supplements [1].

Figure 1: Sports nutrition market worldwide from 2018 to 2023 [2]

Top Nutrition Associations

  • National Association for Nutrition Professionals
  • American Nutrition Association
  • The Academy of Nutrition and Dietetics
  • American Society for Parenteral and Enteral Nutrition
  • American Council on Science and Health
  • World Public Health Nutrition Association
  • Society for Nutrition Education and Behavior
  • American Society for Clinical Nutrition
  • Food and Nutrition Board
  • Association of Nutrition Departments and Programs
  • School Nutrition Association
  • National Food Service Management Institute
  • National Restaurant Association

Food and Nutrition Companies

  • Abbott Laboratories
  • Atkins Nutritionals Inc.
  • Century Foods International
  • DuPont
  • Food Sciences Corporation
  • Glanbia Nutritionals
  • Mead Johnson Nutrition
  • NUTRAMAX PRODUCTS
  • Nestle Nutrition
  • Nutrilite
  • TRC NUTRITIONAL LABS
  • USANA Health Sciences

Dairy Market

Global Dairy Market is segmented on the basis of Product Type (Milk, Cheese, Butter, Dairy Desserts, Yogurt, and Other Product Types), Distribution Channel (Supermarkets/Hypermarkets, Convenience Stores, Specialist Retailers, and Other Distribution Channels), and Geography [3].

Geographical distribution of dairy market

North America

  • United States
  • Canada
  • Mexico
  • Rest of North America

Europe

  • Germany
  • United Kingdom
  • France
  • Russia
  • Italy
  • Spain
  • Rest of Europe

Asia-Pacific

  • India
  • China
  • Japan
  • Rest of Asia-Pacific

South America

  • Brazil
  • Argentina
  • Rest of South America

Middle East & Africa

  • United Arab Emirates
  • Saudi Arabia
  • South Africa
  • Rest of Middle East & Africa

Lactose-free Dairy Products are expected to drive the Market Growth

In the United States, Europe, and China, more than 5%, 10%, and 90% of the population are intolerant to lactose, respectively. In these markets, lactose-free dairy products are witnessing immense popularity. According to the majority of the population, products with low levels of lactose and sugar are considered to be healthy. There is a significant increase in the number of lactose-free products. Products with less lactose content and lactose-free dairy products, such as yogurt, milk, and cheese, are gaining traction in the market studied. The United States accounts for 29% of all the lactose-free food consumed across the world. The lactose-free dairy category is projected to register a CAGR of 7% [3].

Figure 2: Lactose-free Dairy Products Market Growth in Canada-2018.

References

  1. https://www.grandviewresearch.com/industry-analysis/nutritional-supplements-market
  2. https://www.statista.com/statistics/450168/global-sports-nutrition-market/
  3. https://www.mordorintelligence.com/industry-reports/dairy-products-market
  4. https://www.nal.usda.gov/fnic/associations-and-foundations
  5. https://www.nal.usda.gov/fnic/industryfood-service-associations
  6. https://www.careersinfood.com/food-and-nutrition-companies-resource-42.htm


Keywords

Food & Eating Disorders | Food Biotechnology | Foodborne and Nutritional Disorders | Food Flavors | Food and nutritional Toxicology | Food Preservation | Probiotics | Dietary Supplements | Nutrition and Physiology | Food and Quality Control | Paediatric Nutrition | Nutrition and Pregnancy | Food Irradiation | Clinical Nutrition | Nutrigenomics | Food Allergies | Nutrition and Healthcare | Food Consumption and Health Mapping Devices | Food Technology | Infection and deficiency disorder | Organic and inorganic complexes in food | Vitamin Deficiency Diseases | Metabolic syndrome | Nutrient–gene interaction | Nutrition and Sports Sciences | Malnutrition | Aging | Osteoporosis | Anaemia | GI disorders | Dietary factors | Nutritional Labeling | Food Inspection and Grading | Micronutrients | Antioxidants | Macronutrients | Food poisoning | Food legislation | Food spoilage | Dairy technology | Chemical makeup of food | Fermentation | Pasteurizing | Natural foods | Freeze-drying | Fortified food products | Vitamins, minerals and others | Diet for post pregnancy Women | Infant Nutrition | Breast Feeding and Neonatology | Nutritional problems in Pregnant Women | Food Product Shelf Life | Agricultural Engineering | Sanitation Technologies | Modern Packing | Chemical Engineering | Chemical alteration of food | Microbial fermentation | Food administration | Quality management system | Abnormal and maladaptive eating | Binge Eating Disorder | Food Addiction | Metabolic Outcomes | Bio active Nutrients | Molecular Gastronomy | Public Health Nutrition | Animal Nutrition | Maternal and Infant Nutrition | Eco nutrition | Dietary Metabolic | Nutrition and metabolism | Nutrition literacy | Food Science of Animal Resources | Nutritional Biochemistry | Calorie Counting | Nutrient profiling | Nutraceuticals | Synthetic Vitamins | Functional foods | Food Contamination | Food chemistry | Human nutrition | Food microbiology | Food and Nutrition | Under-nutrition | Plant nutrition | Food Consumption and Production | Food Hygiene and Safety | Food Analysis | Food packaging | Over-nutrition | Poverty and food prices | Food & nutrition department | Food nutrients | Preservation of food | Protein synthesis | Food Waste Management | Food Conservation and Preparation | Food Deficiencies and Disorders | Food waste prevention | Vitamin Nutrition | Food quality management | Food allergy | Food laws and regulations | Food policy | Food safety | Food Rheology | Foodomics | Food Packaging and Labelling | Molecular Nutrition | Nutrition rich diet | Enteral Nutrition | Nutrition education | Nutrition and health | Food science and Technology | Nutrition for children | Pediatric nutrition | Restorative nutrition therapy | Prebiotic supplements | Probiotic supplements | Oncology nutrition | Sports nutrition | Brain nutrition | Nutritional technology | Clinical nursing | Nutrition, diabetes and obesity | Trends in nutrition | Diabetes nutrition | Nutrition and cancer prevention | Pediatric Diet | Neonatal and Pediatrics Nutrition | Nutrition | Nutrition in Chronic illness| Child and Adolescent Obesity | Malnutrition in Children | Breast Feeding | Pediatric Food Allergy | Pediatric Case Report | Child Nutrition and Development | Pediatric Parental Nutrition | Dietary supplements | Functional Foods | Prebiotics and Probiotics | Human Nutrition and Dietetics | Nutraceuticals and Medicinal Compounds | Nutritional Disorders | Live Stock Nutrition | Nutricosmetics | Traditional Medicine | Herbal Medicine | Nutrition and Dietetics | Nutrition, Health and Choice | Food and Nutrition Disorders | Pediatric & Geriatric Nutrition | Animal and Plant Nutrition | Women Health and Nutrition | Nutrition science | Nutrition physiology | Nutritional Epidemiology | Dietetics and Clinical Nutrition | Holistic nutrition | Lactating Nutrition in breasting feeding | Food Security | Food Innovation | Eating Disorder |Nutrition in Cancer Treatment | Malnutrition and Micro nutrition | Nutrition and Obesity | Animal and Dairy Products | Nutrition Therapy | Nutritional Deficiencies | Nutritional Science | Nutrition and Cancer | Nutrition and Diabetes | Animal and Dairy Nutrition | Malnutrition or Nutrition Deficiency | Nutrition and Immunology | Nutrition, Obesity and Diabetes | Nutritional Value & Quality of Foods | Agricultural Nutrition | Medical Nutrition Therapy | Allergy and Nutrition | Nutrition and Rural Development | Plant Nutrition and Soil Sciences | Nutritional Therapy and Treatments | Food Toxicology | Metabolic Disorders | Diet Techniques | Eating Disorders | Critical care & Nutrition | Malnutrition or Nutritional Deficiency | Diabetic Nutrition and Meal Plans | Nutrition in Pregnancy and Lactation | Animal and Diary Nutrition | Nutritional Disorders and Treatment | Food Systems & Bioengineering | Food Science & Chemistry | Pediatric and Maternal Nutrition | Chemistry and biochemistry of nutrition | Probiotic Nutrition | Chemistry of Food | Technology In Food Chemistry | Food Drug Interaction | Food and Mental Health | Food Nutrition and Dietetics | Food Allergies and Intolerance | Food Preservation and Quality Standard | Novel Food Packaging Technologies | Food Marketing and Economics

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