Conference on Food and Nutrition

(ICFN)

Date: March 17th - 18th, 2024
Location: New York, United States of America
Organizer: Meetingfora
Application Deadline: March 2, 2024
Contact Email: info@meetingfora.com

International Conference on Food and Nutrition welcomes you to Present your research and Ideas at New York, United States of America on 17th – 18th Mar 2024!

International Conference on Food and Nutrition will be the world’s foremost conference for all eminent professionals dealing with Food and Nutrition and Nutrition research to come together and enrich this event with their research findings and experiences. International Conference on Food and Nutrition is an international event that brings together experts and professionals from the field of public health, nutrition, dietetics, food science, and healthcare. The conference provides an opportunity to share research and best practices, discuss emerging trends, and form collaborations in the areas of public health and dietary lifestyle.

Objective Of the Conference:

Conference will become the leading platform in bringing together all experts and beginners for a friendly and effective research-orient­ed discussion. The goal of the conferences is to bring together scientists at every level from diverse disciplines to understand and discuss throughout the programmed sessions and comfortable gatherings. All these opportunities will support the professional growth of younger scientists that will promote future collaborations and enhance participation and contribution to their exciting research work.

Conference Focus Area:

International Conference on Food and Nutrition Covers Topics such as:

Food and Nutrition Advance 

  1. Biotechnology in food science
  2. Innovation and Invention in Food fortification
  3. Role of Nanotechnology in food science
  4. Digital Technologies in food and nutrition
  5. Nutritional Genomics
  6. Food Nanotechnology
  7. Genetical modifications & Processing
  8. Nutraceuticals and Functional Foods
  9. Food Sustainability

Food Chemistry & Microbiology

  1. Food safety & standards
  2. Quality parameters
  3. Quality control
  4. Different testing methods
  5. Food Contamination
  6. Food Toxicology
  7. Food Analysis
  8. Flavour Chemistry Technology
  9. Analysis of physical & chemical properties
  10. Chemical Composition of food
  11. Chemical risks in food
  12. Microorganisms in food

Nutrition & Health

  1. Nutrition-Growth and Development
  2. Clinical Nutrition
  3. Obesity and Dietary Supplements
  4. Prebiotic and Probiotic Nutrition
  5. Mental health
  6. Cardiovascular Diseases
  7. Balanced diet and Weight management
  8. Digestive health
  9. Fitness & Health
  10. Sports Nutrition
  11. Malnutrition

Agricultural Science

  1. Agro foods
  2. Organic Food
  3. Nutrition and agriculture
  4. Valorization of food waste
  5. Bioprocessing of agro-food resources
  6. Science and technology to improve agricultural Productivity
  7. Conventional crossbreeding
  8. Irrigation technologies: Technologies that make water available for food
  9. Impact and challenges of new technologies
  10. Agriculture’s Impact on Malnutrition
  11. Sustainable agriculture
  12. Micronutrient-enriched fertilizers
  13. Food Waste and Management

Food Processing & Technologies

  1. Beverage processing Technology
  2. Bakery and Confectionery
  3. Processing technology for Sea Food
  4. Food Flavouring and Coatings
  5. Role of Enzyme in food technology
  6. Impact of different processing techniques
  7. Processing and storage stability
  8. Dairy Science & Technology
  9. Food preservation technology
  10. Different food processing techniques & quality
  11. Food additives and metabolites
  12. Role of Packaging in maintain the quality of Food Products
  13. Aqua and poultry processing

Public Health And Nutrition

  1. Impact of Nutrition Education on Dietary habits of Female and Male
  2. Nutrition Education
  3. Good nutrition to prevent COVID19
  4. Immune response in COVID19
  5. Hygiene practices and COVID19
  6. Reflection of Psychology of Eating habits
  7. Current Research in Nutrition and Dietetics
  8. Basics of Nutrition
  9. Nutrition Sensitive Value Chain & Marketing Opportunities
  10. Impact of COVID19 on health

Official Website

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