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Theme
Towards the Better Future in Nutrition and Human Health
- Nutrition 2019

Welcome Message

It is an incredible delight and a respect to stretch out our warm welcome to the "2nd International Conference on Nutrition, Food Science and Health Management" scheduled on November 20-21, 2019 in Berlin, Germany2nd International Conference on Nutrition, Food Science and Health Management plans to assemble every one of the general population over the globe and base a stage for them to share their experience, learning and their research work, particularly to promote food value addition for wealth and health.

Nutrition 2019 is planned to gather driving judgment aptitudes to a phase on nutrition research and its support. It is the remarkable manual for pass on comprehensive famous universities in the authority of support science and development, specialists, hypothetical researchers, sustenance investigators, scientist’s etc. This is where you will have an extraordinary involvement with the social event. This social affair gives the better strategies to improve nutrition and moreover you can improve your framework completely by interfacing with the distinctive pros related to the field of sustenance advancement over the world. The conference is comprised to offer comprehensive sessions that to discuss and address current issues in the field of nutrition and food technology.

Scientific Tracks and Sessions

Scientific sessions and tracks involved in Nutrition 2019 are as follows:

Scientific Track-1: Nutrition

Nutrition in basic terms refers to the food for cell; in a form it can be used. Food is required by an organism in order to function properly. If an organism does not get sufficient nutrients for the body, a situation of malnutrition may occur. It can be treated by the intake of proper nutrients and diet. Nutrition 2019 focuses on eradication of malnutrition by spreading awareness and knowledge through discussion and understanding latest research and advancement in the field of nutrition.

Scientific Track-2: Nutrition and Cognitive Functions

Generally, the brain devours a colossal measure of vitality in contrast with whatever is left of the body. The instruments associated with the exchange of vitality from nutrients to neurons are probably going to be essential to the control of brain work. Human bodily processes, including the brain, all require both macronutrients, just as micronutrients. Deficient admission of chose nutrients, or certain metabolic issue, may influence subjective procedures by upsetting the supplement subordinate procedures inside the body that are related with the administration of vitality in neurons, which can along these lines influence synaptic pliancy, or the capacity to encode new recollections.

Scientific Track-3:  Paediatric Nutrition and Child Obesity

Paediatric Nutrition is the branch of nutrition that involves the nutritional care of infants, children, and adolescents. The person who studies this branch is a Paediatrician. It involves infant nutrition from birth to the first year of life. Good quality foods for infants and children not only promotes optimum growth and development during that time, but also plays an important role in preventing obesity and some chronic diseases later in life such as heart disease, type 2 diabetes and some cancers. Ensuring a good nutritional start for the paediatric population helps reduce morbidity and mortality in adulthood.

Scientific Track-4: Malnutrition or Nutritional Deficiency

Malnutrition not only refers to the deficient part of diet but it may also occur in the case of over diet. According to WHO, malnutrition refers to deficiencies, excesses or imbalances in a person’s intake of energy and/or nutrients. It happens when the intake of nutrients or energy is too high, too low or poorly balanced. The term malnutrition covers mainly two groups of conditions. First is Under-Nutrition which includes stunting, wasting, underweight and micronutrient deficiencies or insufficiencies. The other is overweight, obesity and diet-related non-communicable diseases such as diabetes, heart disease, stroke and cancer.

Scientific Track-5: Dietetics and Latest Research

Dietetics is the practice of integrating physiological, biochemical, social and managerial concepts into the science of nutrition to achieve a healthy lifestyle. Basically, it is the science or art of applying the principles of nutrition to the diet. Whereas the term diet, can be explained as the regular intake of food consumed by an individual to maintain health. There are a number of types of diets available and consumed by people as per their requirement or prescription. Some are for losing weight, while others are for gaining weight, lowering cholesterol, living a long and healthful life, and many other reasons.

Scientific Track-6:  Diet and Metabolic Syndrome

The metabolic syndrome is a combination of metabolic disorder, for example dyslipidaemia, hypertension, weakened glucose resilience, compensatory hyperinsulinemia and the inclination to create fat around the stomach area. People with the metabolic syndrome are at high hazard for atherosclerosis and, subsequently, cardiovascular infection.

Scientific Track-7:  Nutritional Therapeutics and Treatments

A therapeutic diet is a meal plan that controls and specifies the intake of certain foods or nutrients. It is generally part of the treatment of a medical condition and are normally prescribed by a physician and planned by a dietitian. A therapeutic diet is an improvised version of a regular diet. It is modified or controlled to fit the nutritional needs of a particular person. Some common therapeutic diets include No Concentrated Sweets diet, Diabetic or calorie controlled diet, No Added Salt diet, Low Sodium diet, Low fat/low cholesterol diet, High fibre diet, mechanically altered or soft diet, Pureed diet etc.

Scientific Track-8:  Food Engineering and Microbiology

Food engineering is a multidisciplinary field which consolidates microbiology, connected physical sciences, science and designing for nourishment and related enterprises. Food engineering incorporates, yet isn't restricted to, the utilization of horticultural building, mechanical building and concoction designing standards to sustenance materials. Nourishment engineers give the innovative learning exchange basic to the savvy creation and commercialization of sustenance items and administrations.

Scientific Track-9:  Food Science and Technology

Scientific Track is the science of nature dedicated to the investigation of food; usually mistook for "food technology". The Organization of Food Technologists characterizes food science as "the order in which the designing, natural, and physical sciences are utilized to consider the idea of foods, the reasons for decay, the standards hidden food handling, and the enhancement of foods for the devouring open".

Scientific Track-10:  Food Processing Technology

Food processing is the change of agricultural items into food, or of one type of food into different structures. Such essential food processing included synthetic enzymatic changes to the fundamental structure of food in its normal structure, also served to manufacture a boundary against surface microbial action that caused quick rot. Advantages of food processing incorporate poison evacuation, safeguarding, facilitating advertising and distribution undertakings, and increasing food consistency.

Scientific Track-11:  Food Composition and Processing

Food composition information (FCD) are elaborated sets of data on the nutritionally vital elements of foods and supply values for energy and nutrients together with protein, carbohydrates, fat, vitamins and minerals and for alternative vital food elements like fibre. To this day, food composition studies remain central to nutrition analysis into the role of food elements and their interactions in health and illness. However, due to increasing levels of sophistication and quality in nutrition science, there's a larger demand for complete, current and reliable FCD, alongside info on a wider range of food components, including bioactive compounds. The earliest food composition tables were primarily based exclusively on chemical analyses of food samples, that were principally undertaken specifically for the tables. However, as the food supply has evolved, and with the increasing demand for nutritional and related components, it has become more difficult for compilers to rely only on chemical analysis when compiling FCDBs.

Scientific Track-12:  Protein Science

Nutraceuticals can be described as any product formed from food sources with extra health benefits more than the nutritional value found in foods. They can be considered non-specific biological therapies used to promote health and wellbeing also prevent malignant processes and their symptoms. The type of nutraceuticals and related products depends on the source by which it is formed. They can be classified on the basis of their natural sources, pharmacological conditions, as well as chemical constitution of the products. Most often they are grouped in the categories of dietary supplements, functional food, pharmaceuticals and medicinal food.

Scientific Track-13:  Sports Nutrition & Kinesiology

Sports nutrition is the study of combined knowledge of human nutrition and exercise science. Kinesiology is the study of motion or movement of body. Utilizations of physiology in human-wellbeing incorporate physical coaching professional, rehabilitation, fitness and safety, health advancement, working environments, sport and exercise enterprises. There have been tremendous advances in knowledge and its application, particularly in the last decade. The number of full-time jobs is slowly increasing. Athletes in any respect levels square measure wanting seriously at the role nutrition plays in coaching, recovery, and performance.

Scientific Track-14:  Food Safety and Hygiene

Food safety is a scientific discipline describing taking care of, arrangement, and capacity of food in manners that anticipate food-borne illness. The event of at least two instances of a comparable illnesses coming about because of the ingestion of a typical food is known as a food-borne disease outbreak. This incorporates various schedules that ought to be pursued to dodge potential well-being perils. Along these lines food safety frequently covers with food resistance to anticipate damage to consumers.

Scientific Track-15:  Food Addiction and Intolerance

Food intolerance is an adverse response, frequently delayed, to a food, drink, food supplementary substance, or compound found in foods that produces facet effects in a minimum of one body organs and frameworks, yet for the most part alludes to responses other than food sensitivity. Food hypersensitivity is utilized to allude comprehensively to both food intolerances and food allergies.

A food addiction or uptake addiction could be a social addiction that's pictured by the impulsive consumption of engaging (e.g., high fat and high sugar) foods that terribly enact the reward framework in people and different creatures in spite of unfavourable outcomes.


Scientific Track-16:  
Food Poisoning

Food poisoning is an especially terrible ailment brought about by defiled food. The most well-known sorts of microorganisms and infections we think about which causes food poisoning are Salmonella, E. coli and Norovirus.

Scientific Track-17:  Ageing:Health and Nutrition

Good nutrition plays a significant role in determining the health and well-being of older people and in delaying or reducing the risk of diseases such as stroke, heart disease, diabetes etc. Eating less fruits and vegetables is responsible for close to three million deaths worldwide every year. In addition, dietary fat seems to be associated with various cancers and nutritionally unbalanced diets, which are often associated with diabetes, can play a significant role in increasing the risks of developing coronary heart disease.

Scientific Track-18:  Health Management

Health systems management or health care systems management depicts the initiative and general management of hospitals, hospital systems, and additionally health care systems. In worldwide use, the term alludes to management at all dimensions.

Announcements and Important Dates

2nd International Conference on Nutrition, Food Science and Health Management” Committee would like to invite speakers to submit their research work for inclusion in the Nutrition 2019 scientific program.

 

Nutrition 2019 has over 20 tracks designed to offer a comprehensive outlook that addresses current issues in Food Nutrition Research. Speakers will be allocated specific slots corresponding to their sessions.

 

The abstract can be submitted under Submit Abstract in homepage or by emailing us at ryan.steve@alliedscholars.com

 

The complete registration/s is to be received per attendee and the corresponding payment in Dollars by the given deadlines. Please note that the discounts will not be available for on-site registration.

Click here for Registration: http://nutritionalconference.alliedacademies.com/registration

 

Important Dates



Final Call for Abstract Submission: May 4, 2019

Early Bird Registration: June 20, 2019

Final Call for Registration: July 31, 2019

Marketing Analysis

European food market is much diversified. Lately, more emphasis is being given to functional foods and RTS foods. There is tremendous scope in every section of food from food processing to distribution or from food chemistry to food packaging. The European food market for food had tripled since 1950.

European food market for food nutrition and technology has been in the forefront of European and international collaboration through various initiatives taken place in this field. This initiative, which has since been used as a model by some other disciplines, involves a cohort of graduate students from several countries studying modules in some five different European countries, and then doing a research project in a further country, while also developing different language skills. This provides great international networking opportunities, and has proved popular with the students.


Berlin itself serves as one of the main spots for Europe that is contributing in the field of Food Nutrition Technology. Food Science Universities/ Nutrition Institutes in Berlin in numbers are more than any other country in Europe.

Nutrition 2019 plans to gather every one of the general population over the globe and base a stage for them to share their knowledge, research work and experience particularly to promote nutrition awareness leading to wealth and health.

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