Global Nutrition 2022 has constantly played a very important role in leveraging the effect of nutrition and food around the world through global administration, the conduct and dissemination of evidence-based research, policy and instruction, and well-being that are the exponential catalysts for the constant growth and inspire new solutions and business concepts. Together, we will share, learn, and familiarize to create a brighter, restored future.
Food Science and Nutrition, goals to feast awareness on proper Foods, nutrition, malnutrition and its influence on health issues, the importance of energy balance in patients and major nutrients like fibers, proteins, minerals and vitamins and more.
We welcome members from different parts of the world to join our Online Event - “4th Global Congress on Nutrition and Food sciences” scheduled during November 14-15, 2022 in Amsterdam, Netherlands. It includes prompt Keynote presentations, Oral presentations, Poster presentations, Workshops /symposiums, Exhibitions, interactive and informal exchanges. This is going to be one of the most remarkable events of the year.
Through the theme “Recent Research and Innovation in Nutrition and Food Sciences” conference will explore the progresses in Food and Nutrition, Health and Wellness, Deficiencies, Nutraceuticals and supplements, fitness etc.
Global Nutrition 2022 aim is to bring structured bright minds to provides talk that are ideas-focused, and on a extensive range of scientific sessions, to faster erudition inspiration. It will afford an international podium to segment expertise, foster collaborations, and discover new clinical information, stay current with trends and networking.
As this COVID-19 global pandemic has prompted restrictions on entry and exit, we are here with an effectual learning and sharing process from your comfort zone. We believe that our decision will allow many more people to partake in Global Nutrition 2022.
Keywords: Nutrition Conferences | Nutrition Conferences 2022 | Nutrition Congress | Nutrition 2022 | Nutrition Meetings
Who should attend?
- 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 Global Nutrition 2022, new improvement will be peddled by around 150+ specialists and give an exhaustive study about food science careers about recent scopes. Professors and research scholars will gain advanced modernization ideas for their exploration growth and production development. We are providing a platform for Business entrepreneurs who can demonstrate their nutrition products and grow B2B marketing in Food science 2022.
This podium is an Universal platform for Professors, Deans, Educational researchers, Industrialists, Nutritionist, Dieticians, Doctors, Young Scientists, Students, Delegates, Health experts and fitness trainer also professionals from research labs to take part at Food Science & Nutrition convention. Current expansion and research within the field of Nutrition and Food Sciences are expected to cultivate and propose a completely unique and countless ideas and opportunities within the flourishing food science sector. No matter a good range of involvement for R &D expects to boom its market price towards Nutrition and Food Science. Mounting awareness among societies in association with the trending pharmaceuticals and Nutraceuticals supplements made individuals switch natural products from the natural source which ultimately boomed the market price.
Diet and Nutrition Related Societies
- American Society for Parenteral and Enteral Nutrition
- American Society for Nutrition
- Dieticians of Canada
- Academy of Nutrition and Dietetics
- Federation of European Nutrition Societies
- International Union of Nutritional Sciences
- British Dietetic Association
- British Nutrition Foundation
- Society for Nutrition Education and Behaviour
- Global Alliance for Improved Nutrition
- Center for Nutrition Policy and Promotion
- The German Nutrition Society
Scientific Sessions / Tracks:
Track 01: Food and Nutrition:
Food and nutrition are the mode that we get fuel, providing energy for our bodies. We must to swap nutrients in our bodies with a fresh supply every day. Water is a vital component of nutrition. Fats, proteins, and carbohydrates are all mandatory. Sustaining key vitamins and minerals are also imperative to maintaining good health. For pregnant women and adults over 50, vitamins such as vitamin D and minerals such as calcium and iron are chief to consider when choosing foods to eat, as well as potential dietary supplements.
- Fibre and
Track 02: Nutrition, Health and Aging:
Nutrition is defined as a branch of science that compacts with the physiological body processes, understanding the part of nutrients and other substances for maintenance, growth, reproduction, health and disease of an organism.
Health can be distinct as an ailment of physical, mental and social well-being free from disease and infirmity. The maintenance and good health is accomplished through a blend of various physical, mental, and social factors. Health is a progressive notion highlighting social and peculiar resources, as well as physical capacities.
Aging states to the gradual physical, psychological, and social changes in an organism that leads to a superior risk of weakness, disease or death. Aging comprises oxidative stress, glycation, telomere shortening, side reactions, mutations, etc. It rises to the progressive damage to structure and functions of cells.
Track 03: Nutritional Deficiencies:
Nutritional deficiencies primarily occur when a person doesn't take adequate essential nutrients. An insufficient consumption of essential nutrients like proteins, vitamins, carbohydrates etc., in the intake can lead to Nutritional deficiency. It can be overwhelmed by consumption of balanced diet or taking supplements to balance the scarce nutrients in the body. A healthy, nutritious and balanced diet is crucial for the overall health and well-being.
- Iron deficiency
- Iodine deficiency
- Vitamin D deficiency
- Vitamin B12 deficiency
- Calcium deficiency
- Vitamin A deficiency
- Magnesium deficiency
Track 04: Food Microbiology and Food technology:
Food microbiology is the examine of the microorganisms that inhibit, form, or contaminate food. This consist of the study of microorganisms instigating food spoilage; pathogens that may reason for the disease (especially if food is improperly cooked or stored); microbes used to harvest fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with additional beneficial roles, such as producing probiotics.
Food technology is a channel of food science that connects with the production, preservation, quality control and research and enlargement of the food products. Early scientific research into food technology engrossed on food preservation. Nicolas Appert’s development in 1810 of the canning procedure was a significant event. The procedure wasn't termed canning then and Appert did not really know the principle on which his process worked, but canning has had a major influence on food preservation techniques.
Track 05: Nutrition and Food Science Research:
Proper and stable nutrition is vibrant for maintenance of wellbeing and regular body functions. Food is encompassed of macronutrients like protein, carbohydrate and fat that not only deal calories to provide energy for regular body functions but also play a specific role in maintaining complete health.
Food science is the study of physical, biological, and chemical composition of food, and the procedures underlying food processing. Food science research encompasses application of numerous techniques like Food technology for preservation, processing, packaging, distribution, and use of safe food.
- Food Microbiology
- Food Engineering & Processing
- Food Chemistry & Biochemistry
- Sensory Analysis
Track 06: Sports Nutrition and Exercise Metabolism:
Sports nutrition: Sports nutrition is the study and preparation of nutrition and diet in relation to successful health. It centers on the type and the size of fluids and food taken by a sportsperson.
Exercise: Exercise refers to the body activity that improves physical fitness and maintains overall health and wellness. It is implemented to help in development and to increase strength, to avoid aging, develop muscles and the cardiovascular system, to enhance athletic skills, weight loss or maintenance, to improve health and also for gratification.
Metabolism: Metabolism refers to a collection of life-sustaining chemical reactions in body. The three chief goals of metabolism include conversion of food to energy to carry out cellular processes and functions, the adaptation of food to building blocks for proteins, lipids, nucleic acids, and certain carbohydrates, and the removal of metabolic byproducts.
The term metabolism can also state to the sum of all biochemical reactions that arise in living organisms, with ingestion and the carrying of substances into and between different cells. The clusters of reactions that follow within the cells come under intermediary metabolism or intermediate metabolism.
- Nutrition and recovery
- Catabolic Metabolism: The breaking down of compounds.
- Anabolic Metabolism: The building up (production) of compounds
Track 07: Pediatric Nutrition:
Pediatric nutrition studies the dietary requirements of children to support growth and changes in organ function and body composition. Vigorous consumption in childhood and adolescence is chief for proper growth and development and plays vital role in preventing several health conditions.
Nutrient-enriched diet aid the children to attain and maintain a healthy body weight and reduce the risk of developing health conditions such as High blood pressure, Heart disease, Type 2 diabetes, Cancer, and Iron deficiency.
- Carbohydrate Malabsorption
- Disorders of Vitamin Absorption
- Iron Deficiency Anemia
Track 08: Nutrition and Diabetes:
A vigorous diet is vital for overall health and well-being, for maintenance of normal growth, development and ageing and for maintenance of a healthy body weight. It also diminishes the risk of diseases leading to overall build-up of healthy individual.
An excessive diet can source k which in turn leads to diseases such as blindness, scurvy, preterm birth, stillbirth and anemia. A morbid diet can also cause nutrient excess foremost to conditions such as obesity, cardiovascular disease, diabetes and osteoporosis.
Glucose present in the blood attained from consumed food is the key source of energy. Insulin released by pancreas benefits in absorption of glucose from into the cells to produce energy required to carry out cell processes and functions. Insufficient production or no production of insulin by pancreas can lead to an abnormal increase in blood glucose levels, a condition known as diabetes.
- Type 1 diabetes
- Type 2 diabetes
- Gestational diabetes
- Monogenic diabetes
Track 09: Obesity and Weight Management:
Obesity is a health ailment in which accumulation excess body fat has negative impact on health. Sources of Obesity range from individual, socioeconomic to environmental causes and include diet, physical activity, urbanization, genetic susceptibility, mental disorders, and endocrine disorders.
Weight management raises to the methods and core physiological processes that contribute to a person's capability to reach and maintain a certain weight. Proper weight management strategies should frequently focus on achieving healthy weights through slow and steady weight loss, monitored by maintenance of a perfect body weight over time. Increasing obesity rates are a main concern everywhere the world understanding the basic science of weight management and some of the strategies for attaining and maintaining a healthy weight stands very important to a person's overall health since obesity is a risk factor for many chronic diseases, like Type 2 diabetes, hypertension and cardiovascular disease.
- Environmental factors
- Psychological factors
- Genetic and Environmental factors
- Medical conditions
Track 10: Food Fraud and quality:
Food fraud is elucidated as the misleading affirmation of products which encompasses “tampering, internal substitution and food adulteration”. It comprises deception of food products by adding up dangerous ingredients and packaging arises when food is sold in a way of intentional act perpetrated for economic profit.
Food quality is the quality characteristics of the food which is delivered to customers which includes color, essence, shape and color.
- counterfeiting, and misrepresentation
Track 11: Food and Dairy Technology:
Milk is an antique form of food kind to the humans and part of milk is in high position in the traditional diet chart. Dairy technology is the procedure of invention of new dairy products with food technology and processing industry. It includes the application of fermented products in food technology such as Butter, Curd, cheese which we use in our daily life.
Dairy booths developed one of the leading marketing distributors everywhere the world as there are many advantages of consuming milk products such as milk and curd which has a good sum of nutrients.
Track 12: Probiotic Nutrition:
Probiotics comprise living microbes claimed to afford health benefits by restoring the gut flora. A developing probiotics market has led to the necessities for scientific confirmation of claimed benefits offered by microorganisms present in probiotic products. Sources of probiotics include food and dietary supplements.
Track 13: Food safety and defense:
The food safety covers health and hygiene obligation for food handling agents, food preparation and storage, aims to the declination of food-borne diseases. To attain the food safety, the engineers should certify the safe food practice to intercept from contamination and food poisoning. FDA is responsible for caring the public health to make sure the safety and security of human drugs and food.
Now a days FDA is defending the contamination of food where they will reduce the quality of the food by eradicating nutritional content or they will add some second-class ingredients to the products.
Track 14: Medical Foods and Nutraceuticals:
Food for medical function is used to accomplish the diet regime of patients with specific diseases, disorders or medical condition. It comprises dietary products with cause of nutrition for food activities, drug and medicine.
Medical foods will defers form person to person based on the disease and the medication they are using.
Nutraceuticals are the medical foods which give health benefits of basic nutrition that averts and cure diseases. The products are natural supplement and organic which does not exist as a steady category.
Track 15: Clinical Nutrition:
Clinical nutrition centers on the prevention, diagnosis, and management of nutritional variations in patients connected to chronic diseases and conditions primarily in health care. Clinical nutrition in this sense states to the management of patients, including not only outpatients at clinics and in private practice, but also inpatients in hospitals. It integrates primarily the scientific fields of nutrition and dietetics. Furthermore, clinical nutrition aims to sustain a healthy energy balance, while also providing sufficient amounts of nutrients such as protein, vitamins, and minerals to patients.
Track 16: Food-borne illness and allergies:
Foodborne ailment also well-known as food poisoning is an infection which is caused due to eating of food with adulterated microorganism or pathogenic bacteria. It might be ensued due to inappropriate maintenance and adulterated utensils, improper temperature of potentially hazardous food, food from unsafe sources. Food allergies have no treatment, but with early identification and taking the proper safeties when selecting foods, the effects of the food allergies can be minimized.
Food allergy is a state arises under food borne illness which conveys allergen from food and reacts with immune system. Allergy triggering food which react with the body, elicit signs and symptoms such as digestive problems, hives, etc.
Track 17: Pregnancy and Pre pregnancy nutrition:
Many women don't eat a well-balanced diet earlier pregnancy and may not have the appropriate nutritional status for the loads of pregnancy. Generally, a pregnant woman desires to add about 300 extra calories daily after the first trimester to meet the needs of her body and her developing baby. Pregnancy is the foremost phase in a women’s life. When they want nutrition for the baby to grow healthy. The assistance from nutritionist will boost the awareness in patients on how to take care the baby.
It is significant to eat nutritious food before you become pregnant because good nutrition supports your baby during the first trimester (three months) as their lungs, heart, brain and other important organs start to develop. Now days there are several malnutrition cases increasing everywhere the world because of the absence of nutrients in the food reserved by the pregnancy women’s.
- Folic acid
Track 18: Nutritional Epidemiology:
Nutritional epidemiology is a sub discipline of epidemiology and offers specific knowledge to nutritional science. It affords data about the diet-disease relationships that is distorted by Public Health Nutrition into the practice of prevention The Nutritional Epidemiology forte is to provide rigorous training in the biological phases of nutrition, epidemiology, biostatistics, monitors the nutritional status of populations and select related disciplines and matures and evaluates interventions to accomplish and maintain healthy eating patterns among populations, and scrutinizes the relationship and synergy between nutrition and physical activity. The complete objective is to assist students to explore relationships between diet and disease.
- Nutrition Physiology
- Cohort Effect
- Dietary Intake
- Biological Marker
- Caloric Intake
The international nutritional analysis market is predictable to be USD 5.4 billion in 2021 and is anticipated to grasp USD 7.9 billion by 2026, at a CAGR of 8.3% from 2021 to 2026.
Market of food and Nutrition supplements market has perceived a phenomenal spike in production and sales. This has endowed various new Industries to dive into the business sector with goods that pledge to be the remedy for youth, wellbeing, and essentialness. As focused by the Nutritional journals, the nutritional supplement market global is projected to be $104 billion.
Sports nutrition patrons in Italy are becoming progressively educated about the different types of products existing and their aims. While, initially, consumers’ main alarms were to build up muscle and hence they opted for sports protein, they are now fetching increasingly aware of the efficacy of products positioned for energy increase, endurance, recovery and strength. In Italy foodservice market is expected to observe a CAGR of 1.24% during the forecast period (2019 - 2024).
The Global agricultural industry market is projected to be about $8.7 trillion according to the Plunkett Research estimate. Global Food Export alone is assessed at around $1.47 trillion in 2017 according to the world trade organization. The cost of food fluctuates in every region which sorts it a bit difficult to learn about. It differs due to numerous factors which include location, Food manufacturing industries, food transportation, food storage and climate.
As per the demand, Fast food industry is also mounting at an alarming rate. The fast food industry comprises processing, development, branding and advertising.
Universally, Fast food produces around $550 billion dollars and it is supposed that around 2 million people work in the fast food industry. Due to deprived diet habits and poor diet choices, most people agonize from nutritional deficiencies and disorders.
While Canada, Singapore and other European countries employ relatively less portion of their income on food equatorial countries like India, Pakistan and Africa spend relatively added portion of their income on food.
The retail grocery industry in the US alone makes about $650 billion in revenue in 2018 according to the U.S. Department of the census.
Key Market Players:
Key players in this market include SGS SA (Switzerland), Intertek Group (UK), Eurofins Scientific (Luxembourg), Thermo Fisher Scientific (US), Bureau Vieritas (France), ALS (Australia), Mérieux NutriSciences (US), AsureQuality (New Zealand), TÜV Nord Group (Germany), Food Lab, Inc. (US), Compu-Food Analysis (US), NutriData (US), Certified Laboratories (US), Premier Analytical Services (UK), Microbac Laboratories (US).
lobal Nutritional Food Market By Product (Bakery and Cereals, Dairy Products, Meat, Fish and Eggs, Soy Products, Fats and Oils and Others), Ingredient (Carotenoids, Dietary Fibres and Carbohydrates, Fatty Acids, Minerals, Anti-oxidants, Prebiotics and Probiotics, Vitamins, Proteins and Others), Application (Sports Nutrition, Weight Management, Immunity, Digestive Health, Clinical Nutrition, Cardio Health, Paediatric, Veterinary, Medical, Personalized and Others), Health (Allergies, Bone and Joint, Glucose Management, Cancer, Cardiovascular, Maternal and Infant and Skin), Country (U.S., Canada, Mexico, Germany, Italy, U.K., France, Spain, Netherland, Belgium, Switzerland, Turkey, Russia, Rest of Europe, Japan, China, India, South Korea, Australia, Singapore, Malaysia, Thailand, Indonesia, Philippines, Rest of Asia- Pacific, Brazil, Argentina, Rest of South America, South Africa, Saudi Arabia, UAE, Egypt, Israel, Rest of Middle East & Africa) Industry Trends and Forecast to 2028.
Global Nutritional Food Market Scope and Market Size
The nutritional food market is segmented on the source of product, ingredient, application, and health. The growth between these segments will help you analyze meagre growth sectors in the industries, and afford the users with valuable market outline and market insights to help them in creating strategic decisions for identification of core market applications.
- On the source of product, the nutritional food market is segmented into bakery and cereals, dairy products, meat, fish and eggs, soy products, fats and oils, and others.
- Based on ingredient, the global nutritional food market has been allocated into carotenoids, dietary fibers and carbohydrates, fatty acids, minerals, anti-oxidants, prebiotics and probiotics, vitamins, proteins, and others.
- Based on the tender, the nutritional food market is segmented into sports nutrition, weight management, immunity, digestive health, clinical nutrition, cardio health, pediatric, veterinary, medical, personalized, and others.
- On the origin of health, the nutritional food market is segmented into allergies, bone and joint, glucose management, cancer, cardiovascular, maternal and infant and skin.
Past Conference Report:
Global Nutrition 2021
We gratefully express thank all our pleasing speakers, conference attendees, students for making Global Nutrition 2021 Conference the best ever!
The “3rd Global Congress on Nutrition and Food sciences” was held during August 23-24, 2021, as a Webinar. The generous response was received from the Editorial Board Members of Journals along with scientists, researchers, students, and leaders from various fields of Nutrition and Food Science, who made this event a grand success. We are acknowledging with gratitude and support by all the Editorial Board Members of Journal of Nutrition Science Research for their valuable suggestions for the growth of the Organization.
The conference was initiated with the Honorable presence of the Keynote forum. The heartfelt gratitude to the Organizing Committee Associates, many external experts, company representatives and other eminent personalities who supported the conference by facilitating the discussion forums. We also took the privilege to felicitate the Organizing Committee Members, Editorial Board Members and Media Partners who supported this event.
By the outstanding accomplishment of Global Nutrition 2022, it is proud to announce the “4th Global Congress on Nutrition and Food sciences” to be held during November 14-15, 2022 in Amsterdam, Netherlands. Global Nutrition 2022 has been organized with the intention and the specific intent of promoting the development of new perspectives and ideas for exploiting the high level of Awareness attained by the scientific community in various Nutrition and Food science field.
Let us meet at @ Global Nutrition 2022
- Track 01: Food and Nutrition
- Track 02: Nutrition, Health and Aging
- Track 03: Nutritional Deficiencies
- Track 04: Food Microbiology and Food technology
- Track 05: Nutrition and Food Science Research
- Track 06: Sports Nutrition and Exercise Metabolism
- Track 07: Pediatric Nutrition
- Track 08: Nutrition and Diabetes
- Track 09: Obesity and Weight Management
- Track 10: Food Fraud and quality
- Track 11: Food and Dairy Technology
- Track 12: Probiotic Nutrition
- Track 13: Food safety and defense
- Track 14: Medical Foods and Nutraceuticals
- Track 15: Clinical Nutrition
- Track 16: Food-borne illness and allergies
- Track 17: Pregnancy and Pre pregnancy nutrition
- Track 18: Nutritional Epidemiology
To share your views and research, please click here to register for the Conference.
To Collaborate Scientific Professionals around the World
|Conference Date||November 14-15, 2022|
|Sponsors & Exhibitors||
|Speaker Opportunity Closed|
|Poster Opportunity Closed||Click Here to View|
All accepted abstracts will be published in respective Our International Journals.
Abstracts will be provided with Digital Object Identifier by