Name: Food science Congress 2020
Start: 2020-03-11
End: 2020-03-13
Location: Switzerland

Renowned Speakers

We’ve invited the top most influential speakers from around the world to give inspirational talks and lead practical workshops.

Osama O Ibrahim

BIO INNOVATION, USA USA

Biography

Majda Ortan

Founder and owner of company, Ph.Agrohom Slovenia

Roberto Cannataro

University of Calabria, Italy Italy

Conference Information

Welcome Message

About conference

Pulsus aims to accumulate the meeting and feel fortunate to declare that “4th Global Summit on Food science and Healthcare Nutrition” has been scheduled on March 11-12, 2020 at Zurich,Switzerland. Food science 2020 invites all the participants across the universe such as eminent researchers, professors, scientists, students, principal scientist, research scholars and entrepreneur to get an aware about food science and Nutrition in the matter: Foreground for Advanced Food science, Nutrition and Diet.

Food science and Nutrition will be a marvellous gathering which will give rememberable knowledge about the new advanced food technology, food innovation, Food science and technology research, Nutrition technolog y, Nutrition and Dietitian development. The aim of the conferenceon food science and nutrition is to build a strong carrier for students and professors, make an innovative scientist to the world, grow B2B networking, showcase nutrition products and show untold food and beverages advancement.

Food science is the application of food production, preservation, packaging and storing to keep the food safe, clean and looking good. There are 5 branches of Food science which includes

Food microbiology
Food Engineering and processing
Food chemistry and Biochemistry
Nutrition
Sensory Analysis

Healthy eating pattern focuses on type of food and type of nutrition in food which promotes the health. A healthy eating normally promotes normal growth and development of children, helps to maintain normal BMI and decrease the danger of chronic diseases.

The meeting comprises of keynote talk, plenary talk session, young scientist speech, workshop, symposium and poster presentation to explore your knowledge at Dubai.

Who should attend

The participants should be

Food Technologist
Food Microbiologist
Food science and Nutrition Associates
Food policy officers
Nutritionist and Dietitian
Food product development officers
Food scientists
Food product marketers
Food chemists
Clinical Nutritionist
Food quality assurance officers
Quality control technologists
Food manufactures
Food Engineer

Why should attend?

In Food science 20 20, new innovation will be traded by around 150+ experts and give a detailed study for food science carers about recent scopes. Professors and research scholars will gain advanced innovation ideas for their research growth and production development. We are providing a platform for Business entrepreneurs can exhibit their nutrition products and grow B2B marketing in Food science 2020.

Best Poster award by presenting their work with crisp ideas of poster presentation
Special attention to young research forum(students)
Certificate for all food science attendees
Keynote and workshop will conduct by eminent speakers
Sensible an opportunity to conduct preconference workshop
Support with sponsorship to become an ambassador
Delegate can come to grasp the tricks for Business growth

Sessions

Sessions 01: Food science and technology

Food science is the branch of science that works to form and maintain their characteristic which involves physical, biological and chemical composition to make different foods. Food science is crucial to secure the world’s population enough to eat for absolutely productive working lives nowadays and in the future. Food science deals with nutrition, food safety and security depend on the raw materials and manufactured food.

Food technology involves selection, manufacturing, processing, preservation, packaging, distributing and use of safe food products.

Related conferences: Food and Nutritional sciences 2020, May 21-22, 2020, Valencia, Spain | International conference on Food science and Nutrition, Oct 23-25, 2019, Rome, Italy | International conference on Food science, Technology and Nutritional science, Sep 23-24, 2019, Barcelona, Spain | International conference on Food science and Health, May 14-15, 2019, Amsterdam, Netherlands | International conference on Food Science , Nutrition and Public Health, June 27-28, 2019, Singapore | Global Summit on Food and Nutrition, July 01-02, 2019, Paris, France

Related societies: Australian Institute of Food science and Technology; society of Nutrition and Food science; International Union of Food science and Technology; American society of Nutrition; The Nutrition Society; Nutrition society of Australia; Federation of African Nutrition societies; Federation of European Nutrition societies; South African Association for Food Science and Technology

Session 02: Food chemistry and Microbiology

Food chemistry is one of the chemical process which involves interaction of all biological and nonbiological components of food. The chemical reaction in food prevents from food spoilage, contamination and microbial growth. The research on food microbiology involves designing of new food products preventing from food-borne diseases and how microbes harm food.

Related conferences: Advances in Food science, Processing and Technology, Feb 27-28, 2019, Tokyo, Japan | International conference on Food science and Technology, November 11-12, 2019, London, UK | Euro global conference on Food science and Nutrition, Sep 17-18, 2019, Paris, France | World Food science and Food Technology congress, Oct 23-24, 2019, Toronto, Canada | World congress on Nutrition and Food sciences, June 17-18, 2019, Brisbane, Australia

Related societies: Nutrition and Dietetics society; Nutrition society of New Zealand; International Society of Sports Nutrition; Food and Nutrition society; Federation of Asian Nutrition societies; Food and Nutrition society of Ethiopia; Society for Nutrition education and Behaviour; Canadian Institute of Food Science and Technology

Session 03: Food Nutrition and Dietary supplement

Dietary supplement involves the adding of nutrition in diet plan and lower the risk of health problems. It consists of dietary supplements include vitamin, calcium, minerals, herbals and botanicals which come in a variety of forms such as tablets, capsules, powders, drinks as well as energy bars.

Related conferences: World congress on Food science and Technology, July 15-17, 2019, Rome, Italy | International conference on Food Technology and Processing, Oct 07-08, 2019, Dublin, Ireland | International conference on Food science and Nutrition, August 26-27, 2019, Bangkok, Thailand | International conference on Agronomy and food science and Technology, June 20-21, 2019, Istanbul | International conference on Food Technology and processing 2019, Oct 07-08, 2019 | Dublin, Ireland

Related societies: Nutrition society of Malaysia; Food and Agriculture Organization of the United Nations; World Public Health Nutrition Association; German Nutrition society; American Society of Nutritional Sciences; Food Technolog y Association of Australia

Session 04: Food Fraud and quality

Food fraud is defined as the misleading statement of products which involves “tampering, internal substitution and misbranding”. It involves deception of food products by adding harmful ingredients and packaging occurs when food is sold in a way of intentional act perpetrated for economic gain.

Food fraud may not only include “adulteration” or “misbranding” of food, drug and cosmetic act, but it also involves tax avoidance and smuggling.

Related conferences: Food and Nutritional sciences 2020, May 21-22, 2020, Valencia, Spain | International conference on Food science and Nutrition, Oct 23-25, 2019, Rome, Italy | International conference on Food science, Technology and Nutritional science, Sep 23-24, 2019, Barcelona, Spain | International conference on Food science and Health, May 14-15, 2019, Amsterdam, Netherlands | International conference on Food Science , Nutrition and Public Health, June 27-28, 2019, Singapore | Global Summit on Food and Nutrition, July 01-02, 2019, Paris, France

Session 05: Food and Dairy Technology

Milk is an ancient for humankind and role of milk is the traditional diet. Dairy technology is the process of invention of new dairy products with food technolog y and processing industry. It involves the application of fermented products in food technology such as Butter, Curd, cheese.

Session 06: Healcare and Nutrition

Nutrition is the intake of food, thought-about in relevancy the body’s dietary desires. Sensible nutrition– an adequate, well diet combined with regular physical activity – could be a cornerstone of excellent health. Poor nutrition will result in reduced immunity, hyperbolic condition to illness, impaired physical and mental development, and reduced productivity.

Session 07: Food safety and defence

The food safety contains health and hygiene obligation for food handlers, food preparation and storage, aims to reduce the food-borne diseases. To achieve the food safety, the engineers should follow the safe food practice to prevent from contamination and food poisoning. FDA is responsible for protection the public health by ensuring the safety and security of human drugs and food.

Session 08: Functional Food and Food innovation

Functional Foods consists of some basic additional nourishment that professes to improve wellbeing or prosperity by giving advantage beyond the traditional nutrients. Funcional Foods may incorporate such things as grains, breads, drinks that are sustained with nutrients, a few herbs and nutraceuticals.

Food innovation is defined as the new product development, but innovation can be equally applied across marketing, operations, quality assurance and food safety.

Session 09: Medical Foods and Nutraceuticals

Food for medical function is used to manage the diet of patients with certain diseases, disorders or medical condition. It includes dietary products with source of n utrition for food activities, drug and medicine

Nutraceuticals are the medical foods which provide health benefits of basic nutrition that prevents and cure diseases. The products are natural supplement and organic which does not exist as a regular category.

Session 10: Pregnancy and Pre pregnancy nutrition

Pregnancy is the important part of life for women when they need nutrition for the baby to grow. The advice from nutritionist will improve the awareness for patients to grow the baby

Session 11: Food addiction and eating disorder

For people experiencing a food addiction, profoundly acceptable nourishments (which are frequently wealthy in fat, sugar, and additionally salt) trigger chemical responses in the mind that induces feelings of delight and fulfilment. This response has been disclosed as practically identical to a someone who is addicted's reaction to their substance of decision, as it enacts a similar brain reward center.

Food addicts become subordinate upon the "good" feelings that are acquired from consuming certain foods, which frequently sustains a continued need to eat, notwithstanding when not eager. These practices generate a vicious cycle. It will lead to several disorder such as heart diseases, diabetes, etc.

Session 12: Agriculture and plant science

Agriculture is a type of research for food scientists and has a way to improve the efficiency and safety of food products. It is one of the scientific researches to improve the productivity of plants, field crops and farm animals for expanding the nation’s food supply.

Session 13: Food and Beverages

Food and Beverages play a key role in disease prevention and treatment. Beverage is the most active functional food category because it should meet consumer demands in business for excellent delivering of Nutrients and bio active compounds which will create opportunity for business.

Session 14: Diet and Nutrients

Diet paly a main role to maintain the body’s health and regular BMI but it should have proper guidelines. Dietary guidelines become more accurate what we should eat to achieve plans of Nutrients. According to WHO, these nutrients must come from diet food and they are important for disease prevention.

Session 15: Prebiotics and Probiotics food

Prebiotics is a indigestive fiber compound found in the food that contains tiny living micro organism to improve good bacteria in the body. Probiotics are food consists of helpful bacteria that acts as a food for human microflora which promote the gut healthy.

Session 16: Food-borne illness and allergies

Foodborne illness is an infection which is caused due to eating of food with contaminated microorganism or toxins. It can be occurring due to improper maintain or contaminated utensils, improper temperature of potentially hazardous food, food from unsafe sources. Food allergy is a condition comes under food borne illness which carries allergen from food and react with immune system. Allergy causing food which react with the body, trigger sings and symptoms such as digestive problems, hives, etc.

Session 17: Clinical Nutrition

Clinical Nutrition involves studying of nutrients and providing necessary nutrition to patients in healthcare. Clinical Nutrition refers to management of patients, maintaining healthy energy balance including not only outpatients but also inpatients in hospital.

Clinical Nutrition plans to address the relationship between disease and nutrition as well as heath care; subjects that have been increasing scientific interest inside the scientific community and among clinical experts over the past decades.

Session 18: Foodomics

Foodomics is the definition of both omics and nutrition field through the application of new omics technology to improve consumer’s wellbeing, health and knowledge.

Foodomics is the exhaustive, high-throughput approach for the exploitation of food science in the light of an improvement of human nourishment. Foodomics is another way to deal with food and nutrition that reviews the food field all in all with the nutrition area to achieve the primary target, the optimization of human wellbeing and prosperity.

Session 19: Paediatric and Child Nutrition

Proper nutrition is need for child growth and development of brain & bodies to attain their potential. Paediatric nutrition considers the dietary supplement, feeding and nutrition to support the children’s growth such as changes in organ function.

With the help of paediatric nutrition, infectious disease and chronic disease can be reduced.

Session 20: Sports Nutrition

Sports Nutrition is the study and practise of nutrition and diet to improve athletic performance. Sports nutrition is an important part for sports which involve diet, exercise and psychotherapy. The purpose of sports nutrition is to provide specialized nutritional advice to specialist and monitor the special nutritional needs of athletes with disabilities.

Session 21: Nutrigenomics

Nutrigenomics is the study of the food interact with specific gene which induce the risk of chronic diseases like type 2 diabetes, obesity, heart disease, stroke and cancer. It is used to learn both the diet and gene which how it affects the person health and finding new ways to prevent diseases.

Session 22: Case Studies

Case studies is the detailed report of particular medical case and medical history of patients. Case studies in food science refers the investigation report of export and import in food products from retailer to consumer. It will be easy to track the analysis of patients who have food diseases, food borne illness and food allergies

Market Analysis

Pulsus group organizing the Food science 2020 conference to improve international market growth, attract global food companies and universities.

Global Market

The analysis shows that the global food and agriculture product has been increased from 494.9 billion USD in 2018 to 729.5 billion USD in 2019. The top 10 current global food science research countries are China, United States, Brazil, Italy, Spain, South Korea, Germany, India, United Kingdom, Australia. After many years of analysis, the absolute number of undernourished people has increased from 784 million to 821 million.

In 2019 analysis, the top 10 middle east countries for food science research are Iran, Turkey, Egypt, Saudi Arabia, Israel, Jordan, Lebanon, United Arab Emirates, Iraq, Oman.

Top food science companies are

Nestle
Pepsico
Anheuser-Busch InBev
JBS
Tyson
The Coca-Cola Company
Mars
Archer Daniels Midland company
Cargill
Danone
Kraft Heinz
Mondelez International
Unilever
Heineken
Smithfield
Lactalis
Suntory
CHS
Asahi
DIAGEO

Importance and scope

By expanding the global population is raising food needs turn focus onto global food safety. Nowadays food science allow us to maximize the best usage of food resources and minimize wastage.

The scope of food science lies in the way that it has ability to give nourishment to our population through scientific preservations, killing avoidable misfortunes and making accessible progressively balanced and nutritious sustenance. High esteem food products from low grade material can be produced by inventive fitting preparing and bundling technologies and likewise from results and build up waste utilizing incorporated methodology. The role of food technologist does not stop at farm level but rather it proceeds till the reaped harvested crops and animal products are prepared, safeguarded and further changed into valuable and nutritious items, until it utilized by the customer.

Future

According to recent world bank study, the food borne diseases in low and middle income countries charge atleast 100 billion USD a year, with this exceeding exceeding 500 million USD for 28 countries. The global food technology market is expected to grow 250.43 billion USD in 2022.