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“Human Nutrition through Food Engineering”

We welcome individual paper presentations, panel sessions, round table discussions, performances, short films and posters. Your participation in NutriFood2017 may be under the following categories ( Original research paper, published article, Dissertation/PhD thesis, Research abstract, Listener, Digital poster, Co-author, and Virtual )

Conference Proceedings

All  abstracts of the registered participants  will be published in the conference abstract book with a Canadian ISBN 978-1-988652-03-0  . The full papers will be accepted through a double blind reviewed process and will be published online and forwarded a copy to Canadian Archives for future preservation. The conference book will be deposited at the US Congress Library the largest library in the world.

We will submit the proceedings to be indexed in the Thomson Reuters, SCOPUS,  Google Scholar  for possible Indexing.

Main Sub Themes of the conference

  • Advanced Food Processing Technologies
  • Food Biotechnology and Nutrition
  • New developments in food engineering
  • Food Science
  • Food Toxicology
  • Health Nutrition
  • Molecular Nutrition
  • Nutrition in Developing Countries
  • Nutritionist Communications
  • Advanced biotechnological and Nano-science   developments and applications
  • Consumer attitudes to food and risk assessment.
  • Food function and relationships between diet and disease
  • Molecular, micro- and macro-structure
  • Rapid techniques for online control
  • Risk assessment of both biological and non-biological hazards in food

Nutrition and food industry is a $115 billion global industry. Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and engineering to give one the scientific knowledge to solve real problems associated with food product development. Food Science is still a relatively new and growing discipline, brought about mainly as a response to the social changes taking place in North America and other parts of the developed world.

Few challenges facing the global community today match the scale of malnutrition, a condition that directly affects one in three people. Malnutrition and diet are by far the biggest risk factors for the global burden of disease: every country is facing a serious public health challenge from malnutrition. The economic consequences represent losses of 11 percent of gross domestic product (GDP) every year in Africa and Asia, whereas preventing malnutrition delivers $16 in returns on investment for every $1 spent. The world’s countries have agreed on targets for nutrition, but despite some progress in recent years the world is off track to reach those targets. This third stocktaking of the state of the world’s nutrition points to ways to reverse this trend and end all forms of malnutrition by 2030. * (WHO 2016 report )

Over the past decade, momentum around nutrition has been steadily building, with governments and stakeholders around the world acknowledging nutrition as a key component of development. In 2015, the Sustainable Development Goals enshrined the objective of "ending all forms of malnutrition", challenging the world to think and act differently on malnutrition—to focus on all its faces and work to end it, for all people, by 2030.

The current trend towards merger between food and pharmaceutical   industries to produce the next generation of new food products such as functional foods and nutraceuticals is the biggest challenge facing the discipline of Food Science today.

Therefore proposals featuring innovative methodologies and outcomes will be particularly welcomed. Abstracts will be peer reviewed for alignment with the issue’s objectives before full papers are accepted.

 

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