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Global Nutrition Meet, will be organized around the theme “”
Global Nutrition 2020 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Global Nutrition 2020
Submit your abstract to any of the mentioned tracks.
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Clinical nutrition is the practice of analyzing if a person is consuming an adequate amount of nutrients for good health. A clinical nutritionist is concerned with how nutrients in food are processed, stored and discarded by your body, along with how what you eat affects your overall well-being. Professionals in this field assess your nutritional needs based on your family and medical history, lifestyle and laboratory tests in order to make recommendations on your
- Track 1-1Food Technology
- Track 1-2Food Manufacturing
Food Science is a multi-disciplinary field including science, organic chemistry, nourishment, microbiology, and engineering to give one the logical learning to tackle genuine issues related to the numerous aspects of the nourishment framework. The premise of the teach lies in a comprehension of the science of food components, for example, proteins, sugars, fats and water and the responses they experience amid preparing and capacity.
- Track 2-1Macronutrients
Public health research deals with all aspects of public health including community medicine, public health, Epidemiology, occupational health, environmental hazards, clinical research, and public health laws and covers all medical specialties concerned with research and development for the masses.
- Track 3-1Food Safety and Hygiene
- Track 3-2Food-borne Diseases
\r\n nutraceuticals<span style="\"box-sizing:" border-box;\"=""> are commodities derived from foods but are used in the medicinal form of pills, capsules or liquids and again render demonstrated physiological benefits.
- Track 4-1 nutraceuticals
\r\n Prebiotics<span style="\"box-sizing:" border-box;\"=""> can stimulate the growth or activity of useful microorganisms in the body. Both Probiotics & Prebiotics are intermediates between food & drugs.
- Track 5-1microorganisms
- Track 5-2Prebiotics
\r\n nutrition<span style="\"box-sizing:" border-box;\"=""> problems at an individual and wider public health level. They use up-to-date public health and scientific research on food, society, health and disease, which they translate into practical guidance to enable people to make appropriate lifestyle and food choices. The team’s expertise in public health nutrition, clinical and community dietetics, health promotion and sports nutrition helps to inform our teaching on a wide range of modules across several programs in nutrition and dietetics.
- Track 6-1Nutritional science
- Track 6-2Dieticians
Nutraceuticals are organically active phytochemicals that have medical advantages. These might be conveyed to the purchaser as a dietary supplement or potentially as a
- Track 7-1functional food
<span style="\"color:" rgb(185,="" 134,="" 66);="" text-decoration-line:="" none;\"="">Nutrition is a science that exactly deals with the nutrients & other substances in the food that maintains our body growth, metabolism, absorption, reproduction of living organisms. It includes six processes such as food ingestion, absorption, assimilation, biosynthesis, catabolism & excretion. Metabolism is chemical processes which are occurring in our body and is used to maintain the life of a living organism.
- Track 8-1living organisms
Nutritional Epidemiology is the study of the nutritional determinants of disease in human populations.
- Track 9-1Epidemiology
<span style="\"color:" rgb(185,="" 134,="" 66);="" text-decoration-line:="" none;\"="">Food processing is the transformation of cooked ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging.