Pulsus aims to accumulate the meeting and feel fortunate to declare that “5th Global Summit on Food science and Healthcare Nutrition” has been scheduled on May 28-29, 2021 at Dublin, Ireland. Food science 2021 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 technology, 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 microbiology
- Food Engineering and processing
- Food chemistry and Biochemistry
- 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 Dublin.
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 2021, 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 2021.
- 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 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.
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.
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.
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.
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 technology 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 nutrition 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.