Track Categories
The track category is the heading under which your abstract will be reviewed and later published in the conference printed matters if accepted. During the submission process, you will be asked to select one track category for your abstract.
The scientific session on "Impact of Food Processing on Nutrition" focuses on investigating how various food processing techniques can affect the nutritional composition and properties of food. This session aims to explore the changes that occur during processing and their implications for human nutrition and health
The scientific session on "Assessment of Nutritional Needs" focuses on the methods and approaches used to evaluate and determine the nutritional requirements of individuals or specific populations. This session aims to explore the various tools, techniques, and considerations involved in assessing nutritional needs for optimal health and well-being
The scientific session on "Food Preservation" focuses on the study and development of techniques and strategies to maintain the quality, safety, and shelf life of food products. This session aims to explore various aspects related to food preservation, including the principles, methods, and emerging technologies used in preserving different types of food
The scientific session on "Nutrigenomics" focuses on the study of how nutrients interact with genes and how this interaction influences human health and disease. This session aims to explore the relationship between nutrition and genetics, and how personalized nutrition approaches can be developed based on an individual's genetic makeup
The scientific session on "Food Authenticity" focuses on the study and evaluation of the integrity and genuineness of food products. This session aims to explore various aspects related to food authenticity, including the detection and prevention of food fraud, adulteration, and mislabeling
The scientific session on "Food Fortification" focuses on the practice of adding essential nutrients to food to address nutrient deficiencies and improve public health. This session aims to explore various aspects related to food fortification, including its importance, techniques, and impact on human nutrition
The scientific session on "Functional Ingredients" focuses on the study and exploration of bioactive compounds and substances that provide health benefits beyond basic nutrition in food and beverages. This session aims to investigate the properties, mechanisms, and potential applications of functional ingredients in promoting human health and preventing diseases
The scientific session on "Food Engineering" focuses on the application of engineering principles and techniques in the field of food processing, preservation, and production. This session aims to explore various aspects related to food engineering, including the development of innovative technologies, process optimization, and quality improvement in food manufacturing
The scientific session on "Nutrigenomics" focuses on the study of how nutrients and dietary factors interact with the genome and impact gene expression, as well as their influence on individual health and disease risk. This session aims to explore the relationship between nutrition, genetics, and human health at a molecular level
The scientific session on "Sustainable Food Systems" focuses on the study and exploration of strategies, practices, and innovations aimed at creating a more sustainable and resilient food system. This session aims to address the environmental, social, and economic challenges associated with food production, distribution, and consumption, and to promote sustainable solutions for the future
The scientific session on "Nutritional Epidemiology" focuses on the study of the relationship between diet, nutrition, and health outcomes at the population level. This session aims to investigate the role of diet and specific nutrients in the development and prevention of various diseases, as well as to understand the impact of dietary patterns on overall health and well-being
The scientific session on "Food Fortification" focuses on the process of adding essential nutrients to food to improve its nutritional content and address specific nutrient deficiencies in populations. This session aims to explore the benefits, challenges, and advancements in food fortification strategies for enhancing public health and combating malnutrition
The scientific session on "Nutritional Interventions for Chronic Diseases" focuses on the use of dietary approaches and nutritional strategies in the prevention and management of chronic diseases. This session aims to explore the role of nutrition in promoting health, reducing disease risk, and improving outcomes for individuals with chronic conditions
The scientific session on "Food Waste Reduction" focuses on the global issue of food waste and explores strategies and interventions to minimize food waste throughout the food supply chain. This session aims to address the environmental, social, and economic implications of food waste and highlight innovative approaches to reduce waste and promote sustainability
The scientific session on "Sensory Analysis" focuses on the evaluation of sensory attributes and perceptions of food and beverages. This session aims to explore the science and methodologies used to understand and measure sensory characteristics, consumer preferences, and the sensory experience of various food products
The scientific session on "Food Composition Analysis" focuses on the analysis and characterization of the chemical composition of food. This session aims to explore the methodologies and techniques used to determine the nutritional content, bioactive compounds, contaminants, and other components present in food
The scientific session on "Product Reformulation Strategies" focuses on the development and implementation of strategies to reformulate food products with the goal of improving their nutritional profile, reducing undesirable components, and enhancing overall product quality. This session aims to explore various approaches and innovations used by researchers and industry professionals to reformulate food products in response to changing consumer preferences, health concerns, and regulatory requirements
The scientific session on the "Role of Dietary Fibers in Gut Health" focuses on exploring the impact of dietary fibers on the gastrointestinal system and overall gut health. This session aims to investigate the mechanisms by which dietary fibers influence gut microbiota, digestive function, and various aspects of gastrointestinal health
This session will explore the challenges and adaptations in food safety protocols and supply chains during the COVID-19 pandemic. Experts will discuss strategies to ensure food safety, maintain supply chain resilience, and meet the changing demands of consumers in a post-COVID world
The scientific session on "Food Safety and Quality Assurance" focuses on ensuring the safety, quality, and integrity of food throughout the entire food supply chain. This session aims to explore the strategies, technologies, and practices employed to prevent, detect, and manage foodborne hazards, as well as to maintain the overall quality and authenticity of food products
This session will delve into the nutritional implications of COVID-19, focusing on how the virus has affected dietary habits, nutrient intake, and overall health. Presenters will share research findings, highlight vulnerable populations, and propose strategies to enhance nutritional resilience in the face of future pandemics
The scientific session on "Sustainable Diets" focuses on the intersection between nutrition and sustainability, with an emphasis on promoting dietary patterns that are both healthy for individuals and environmentally sustainable. This session aims to explore the concept of sustainable diets, their components, and their potential impact on human health and the environment
The scientific session on "The Role of Bioactive Compounds" focuses on exploring the various bioactive compounds found in food and their potential health benefits. This session aims to investigate the physiological effects, mechanisms of action, and potential applications of bioactive compounds in promoting human health and preventing chronic diseases
The scientific session on "The Role of Gut Microbiota" focuses on exploring the complex and essential relationship between the microorganisms residing in the human gut and their impact on human health and disease. This session aims to investigate the composition, function, and influence of gut microbiota on various physiological processes and health outcomes
The scientific session on "Bioactive Compounds for Disease Prevention" focuses on exploring the potential of bioactive compounds derived from natural sources in preventing and managing various diseases. This session aims to investigate the therapeutic properties, mechanisms of action, and potential applications of bioactive compounds in promoting health and reducing the risk of chronic diseases
In this session, researchers and industry professionals will showcase innovative approaches to food processing and preservation that have emerged as a response to the COVID-19 pandemic. Topics will include novel techniques for extending shelf life, reducing food waste, and maintaining nutritional quality in times of crisis
The scientific session on "Innovative Sensory Evaluation" focuses on exploring novel approaches and techniques for evaluating sensory attributes and consumer preferences in food and beverage products. This session aims to showcase innovative methods that go beyond traditional sensory evaluation, offering new insights and advancements in understanding consumer perception and sensory experiences
The scientific session on "Functional Foods and Nutraceuticals" focuses on the study and exploration of food components and dietary supplements that provide health benefits beyond basic nutrition. This session aims to examine the potential therapeutic effects and physiological mechanisms of functional foods and nutraceuticals in promoting health, preventing diseases, and improving overall well-being
The scientific session on "Food Microbiology" focuses on the study of microorganisms in food and their impact on food safety, quality, and preservation. This session aims to explore various aspects of food microbiology, including the identification, characterization, and control of microorganisms present in different types of food
The scientific session on "Food Allergies" focuses on the study of adverse immune reactions to specific food proteins and their impact on human health. This session aims to explore various aspects related to food allergies, including their prevalence, mechanisms, diagnosis, and management