After the successful completion of our previous onsite and virtual conferences on Nutrition & Food science, we are extending our pleasure to invite you to our upcoming webinar – 4th Edition of Nutrition & Food Science to be held on 08-09 November 2021 on the theme “Let Food and Nutrition be The Medicine”
In the times of COVID – 19, we, the management, Organizing Committee Members and staff have tried to organize the conference on – site, but with the announcement of governmental mandated closures & shutdowns, travel restrictions, social distancing and health & safety of our participants, it has made web based. It would have been irresponsible to go ahead with an international meeting in this region with high levels of spread and severity. And also with the continuous notifications from WHO stating that large gatherings will become an high risk for the spread of infections. We assure that you will enjoy and interact in the webinar virtually.
The webinar provides a unique platform to students, academics, and practitioners, from all over the globe from different parts of the world to present their profound insights on the most modern discoveries and advancements related to Food science, Nutrition and impacts of nutrition in COVID 19. The webinar focuses on the recent developments in the food industry, nutrition needed in the times of COVID 19, immunity related research and other experiments.
We have also received a good response from our previous webinar on the Nutrition & Food Science. Through the series of interactive panel discussion, keynote sessions, speaker sessions, the conference will deliberate on various issues and challenges in innovations, new technologies, applications, research in food and nutrition industries.
The webinar provides deeper understandings on various topics which include Food Chemistry, Food Safety, Food Microbiology, Food Toxicology, Food Quality, Agricultural Research, Dairy Science, Nutritional Benefits, Food Engineering, Immunity and other challenges that faced during COVID 19 times.
We look forward to seeing you virtually!!
Aim & Scope:
Food Virtual 2021 is mainly designed to offer diverse sessions that address the theme “Let Food and Nutrition be The Medicine” and explore advances in research and education in relation to disparities as well as a breadth of other topics. The field of Nutrition have not only helped the development in different fields in science and technology but also contributed towards the improvement of the quality of human life to a great extent. All this has become possible with the different discoveries and inventions leading to the development of various applications. Many advances have been taking place. More over present technologies have added new dimension to the field of Nutrition. This will enable scientists to find answers they have been searching for. The business entrepreneurs can bring it to the market and the students can get inspired to learn more and work towards benefit of mankind. Today the market analysis of this field indicates that Government, private institutes and many others are investing more in this field as this has assuring future. The industrial output from the scientific developments in this filed are promising.
Benefits of Participation:
Food Technology Researchers
Clinical Nutritionists and Dieticians
Health care and Fitness Professionals
Nutrition Associations and Societies
Integrated Health promoters
Manufacturing Devices Companies
Basic and Clinical Research Scientists
Why to attend?
Enlightening Opportunities: Food Virtual 2021 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: Food Virtual 2021 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: Food Virtual 2021 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.
Global Conference on Nutrition & Food Science- June 24-25, 2019, Rome, Italy
Webinar on Nutrition & Food Science- March 22-23, 2021, Virtual Conference
3rd Edition of Webinar on Nutrition & Food Science - July 12-13, 2021, Virtual Conference
Diseases and Conditions Influenced by Nutrition | Diet and Genetics | Food Chemistry | Food Packaging | Food & Nutritional Immunology | Food Processing | Food Industry | Food Technology | Food Toxicology | Food Science & Cardiac Care | Food Microbiology | Food Adulteration | Food Nutrition and Dietetics | Food, Vaccines and Medicine | Importance of Food Nutrition | Junk Food and Diabetes | Management of Food Waste | Molecular Gastronomy | Nutrition in Pregnancy Health | New invention in Nutrition science | Oncology Nutrition | Pediatric Nutrition | Quality Control | Sensory Analysis | Food Labeling | Food Engineering and Microbiology | Food Acceptability | Food Conservation and Preparation | Food Machinery and Packaging | Food Processing Technology | Food Safety and Hygiene | Food Science and Technology | Physiological Aspects of Food | Food Composition and Processing | Health claims on Food | Fermentation in Food Processing | Food Insecurity | Food Poisoning | Food Addiction and Intolerance | Food Contamination and Deficiencies | Nutrition and Food Sciences | Nutritional Aspects of Food | Nutritional Quality of Novel Foods | Bioavailability of Nutrients | Dietary Selection | Diet and Metabolic Syndrome | Nutrition Deficiency and Treatment | Community Nutrition | Molecular Nutrition | Nutrition and Physical Activity | Nutrition and Cognitive Functions | Nutrition in Developing Countries | Nutrition Therapies | Poor Nutritional Status | Human Nutrition | Healthy Diets | Parenteral Nutrition | Nutrition and Disease Management | Drug and Protein Metabolism | Food Regulations | Food Chemistry and Biochemistry | Food Processing and Technology | Food Packaging and Preservation | Food Analysis and Approaches | Food Microbiology and Enzymology | Food, Nutrition and Health | Food Legumes Research | Food Safety and Security | Bio Active Constituents of Food | Dairy Science & Technology | Food Colloids and Polymers | Food and Environmental Sciences | Food and Agricultural Engineering | Traditional Foods Vs Modern Foods | Food Substitution and Adulteration | Food - Quality Control and Quality Assurance | Beverages, Enology and Brewing Science | Seafood, Livestock and Meat Sciences | Agronomy and Agricultural Research | Food Nanotechnology | Agri Food Technology | Food Engineering and Processing | Chemistry of Food and Bio-processed Materials | Food and Dairy Technology | Food Choice and Consumer Behavior | Food Biotechnology | Food Preservation | Food Innovation and Management | Food-borne Diseases | Advancement in Food Technology | Food and Agricultural Immunology | Nutraceuticals & Nutrition Supplements | Seafood Processing | Sensory Evaluation | Enology and Brewing Science | Pharmaceutical Technology | Food and Flavor Chemistry | Meat Science and Processing Technology | Bioinformatics in FoodTech | Global Food Security | Food Industry Background | Food Authentication | Food and Quality Control | Food Consumption and Health Mapping Devices | Food Science | Sports Nutrition | Food Allergies | Functional Foods & Bioavailability | Food Microbiology and Food Quality | Novel Food Processing | Food Process Engineering | Food Chemistry and Analysis | Innovative Processing Technologies | Food Packaging and Shelf Life | Food Safety Compliance | Food Personalisation | New Protein Sources and related Technologies | Tailoring the Food & Function | Plastic Recycling | Food Waste Recycling | Multisensorics and Oral Processing | Emerging Food Safety Hazards | Hygienic Design | Nutritious Food | Nutrition and Nutritional Management | Nutritional Deficiency and Disorders | Probiotics in Nutrition | Nutrition and Cancer | Food Processing and Technical Methods | Food & Public Health Nutrition | Food and Nutritional Toxicology | Chemical reactions in foods | Food safety, security and sustainability | Food Storage and Preservation | Pediatrics nutrition | Nutritional Biochemistry | Nutritional Epidemiology | Food and Nutritional Immunology | Recent Advancement in Nutritional Science & Food Chemistry | Food packaging on nutrition | Foodborne Illness Complaints | Preventing Food Poisoning | Eating Disorders | Nutrition and Nursing | Nutrition and Diabetes | Nutrition in Clinical Practice | Nutritional Neuroscience | Nutrition and Health | Global Strategy on Nutrition | Public Health Research | Nutraceuticals and Medicinal Foods | Obesity, Diabetes & Endocrinology | Current Research in Nutrition and Dietetics | Nutritional Neuroscience and Eating Disorders | Nanotechnology in Nutritional Science & Food Biotechnology | Animal Nutrition | Agri-Food Technology | Food Chemistry and Bio Active Constituents of Food | Food Immunology | Nutraceuticals and Functional Foods | Food and Nutrition Research | Food Safety, Security and Quality Control | Food and Chemical Toxicology | Food Borne Diseases | Food Waste Management | Probiotics and Prebiotics | Food and Drug Analysis | Food Market and Economics | Food Supply Chain Management | Dairy Science and Technology
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