3rd Edition of Nutrition & Food Science

Topics

• Clinical Nutrition
• Nutrition and Dietary Bioactive Components
• Allergies and Food Sensitivities
• Animal and Dairy Nutrition
• Additives & preservatives
• Food Flavoring
• Maternal
• Malnutrition or Nutrition Deficiency
• Food Toxicology & Microbiology
• Perinatal Nutrition
• Pediatric Nutrition
• Childhood and Adolescent Obesity
• Vitamins and Minerals
• Advanced Research and Trends in Food Sciences
• Chronic Disease and Obesity
• Nutrition in Aging
• Eating disorders & Food Hygiene
• Nutritional Epidemiology & Disorders
• Community and Public Health Nutrition
• Probiotic Nutrition & Enteral nutrition
• Sport and Exercise Nutrition
• Dairy Science & Technology
• Women Health and Nutrition
• Nutraceuticals and Nutrigenomics
• Food Production and Sustainability
• Food Borne diseases
• Organic Food and Nutritional Supplements
• Food and Drug Administration
• Food Packing
• Good Manufacturing Practices (GMP)
• Global Nutrition & Market
• Storage & preservation
• Food Engineering
• Nutrient-Gene Interactions
• Food Waste Management and Utilization
• Food Safety and Risk Assessment
• Food Chemistry and Nutrition

Who should Attend

• Food scientist and researchers
• Nutritionists
• Health care and Fitness Professionals
• Dietitians and Clinical Nutritionists
• Business Entrepreneurs
• Nutrition Associations and Societies
• Academicians and Young Researchers
• Integrated Health promoters
• Food R&D Laboratories
• Basic and Clinical Research Scientists
• Pharmaceutical companies