April 18, 2022
Webinar
Pulsus Group is pleased to invite you to its distinguished hybrid event "3rd Global Summit on Food science and Nutrition", following the tremendous success of previous editions of this yearly conference series on food science and Nutrition. This congress will be held as virtual, on April 18th, 2022, with the Theme “Advanced Explication on Food science, Healthcare Nutrition and Diet.
The following are the most intriguing topics we'll be discussing at this gathering.
Food chemistry and Microbiology
Lactating Nutrition in breasting feeding
Food safety and defense
Sports Nutrition
Natural & Artificial food additives
Pediatric Food & Nutrition
Food-borne illness and allergies
COVID-19 Risks to Global Food Security and Sustainability
Food and Beverages
Agriculture and plant science
Food Processing & Food Adulteration
Food addiction and eating disorder
Pregnancy and Pre pregnancy nutrition
Food Nutritional Science
Medical Foods and Nutraceuticals
Healthcare and Nutrition
Food and Dairy Technology
The Webinar 2nd Global summit on Food science and Nutrition has been completed on October 30th, 2021. The scientists, researchers, principal scientist and scholars has been gathered in this webinar .
The scientific event has been organized by eminent organizing committee members in the theme of “Foreground for Advanced Food science, Healthcare Nutrition and diet”. We heartily thankful to all attendees like keynote speakers, OCM, Plenary Speakers, Moderator, Young Research Forum and delegates who contributed their work which made the event more successful.
The conference has been conducted under various sessions for presentations. They are
1. Food science and technology
2. Food chemistry and Microbiology
3. Food Nutrition and Dietary supplement
4. Food Fraud and quality
5. Food and Dairy Technology
6. Healthcare and Nutrition
7. Food safety and defence
8. Functional Food and Food innovation
9. Medical Foods and Nutraceuticals
10. Pregnancy and Pre pregnancy nutrition
11. Food addiction and eating disorder
12. Agriculture and plant science
13. Food and Beverages
14. Diet and Nutrients
15. Prebiotics and Probiotics food
16. Food-borne illness and allergies
17. Clinical Nutrition
18. Foodomics
19. Paediatric and Child Nutrition
20. Sports Nutrition
21. Nutrigenomics
22. Case Studies
Food science 2021 extend its honor to the below mentioned participants
• Yu Fan, Guizhou University | China
• Nicholas Daniel, Dartmouth-Hitchcock | USA
• Richard J Bloomer, The University of Memphis | USA
• Norhashila Hashim, Universiti Putra Malaysia | Malaysia
• J. B. Athavale, MAV | India
• Padmshree Mudgal, University of Delhi | India
• Josep Julve, Institut de Recerca de l’Hospital de la Santa Creu i Sant Pa | Spain
• Priya Keshar, University of Allahabad | India
• Luxita Sharma, Amity University | India
• Manpreet Kaur, Gujral Punjab Technical University | India
• Towhid Hasan, Noakhali Science and Technology University | Bangladesh
• Megha Choudhary, College of Home Science, Nirmala Niketan | India
• Ndifongwa Bisi Shu Nina, University of Douala | Cameroon
• Mariya Choneva, Medical University | Bulgaria
• Nigar Naqvi, Era’s University | India
Let us we meet again @ Food science 2022
Pulsus group organizing the Food science 2022 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
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.
According to recent world bank study, the food borne diseases in low and middle income countries charge at least 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.