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Topics of interest for submission include, but are not limited to:

FOOD SCIENCE TRACK

Food science, analysis, chemistry, composition, legislation
Food preservation, processing, quality, research, safety
Food Service, technology, distribution, engineering, marketing
Food materials science
Food microbiology & Food packaging
HACCP and Quality assurance
Food labeling regulations
Role of food processing in nutrition security
Food Science & Technology
Approaches to safety and quality in food processing
Food fortification and enrichment
Food science, composition, analysis, chemistry
Food packaging, preservation, Food processing, Food quality
Food research engineering & technology
Food safety & service
Food distribution and marketing
Food materials science
Food microbiology
Food engineering
Culinary science
Quality assurance & legislation
Food enzyme kinetics
Use of safe, nutritious, and wholesome food
Development of new food products
Impact of genetically modified food on health
Food Allergy and Food Poisoning
Self-heating food packaging
Microbiological and chemical testing of Food items
Candying and dehydrating of fruits
Advanced mass transfer in foods
Physical and chemical properties of food
ISO 22000- Standardization dealing with food safety
Choice of packaging materials
Progresses in the transport and storage of liquid and solid foods
Alcoholic beverages- quality and safety aspects
Food borne illness
Enzyme application in dairy industry
Emerging Technologies in Food Processing
Decaffeination of Coffee and Tea
Food Labeling
Enzyme Application in Dairy Industry
Nutritional Effects of Food Processing
Food hydration and shelf-life
Agri-food processing technologies

HUMAN NUTRITION TRACK

Appetite control
Body composition & Body fluids
Digestion and absorption
Deficiency disorders
Diet studies
Energy metabolism
Ethanol and other organic compounds
Infectious diseases
Malnutrition
Metabolic disorders
Nutritional support
Nutrition physiology
Antioxidants and phytochemicals
Appetite control
Body composition
Body fluids
Digestion and absorption
Energy metabolism
Ethanol and other organic compounds
Nutrient drug interactions
Nutrient metabolism
Nutritional immunology
Nutritional techniques and methodologies
Antioxidants and phytochemicals
Carbohydrates
Clinical and physiological techniques
Contaminants
Macronutrients
Micronutrients
Minerals and trace elements
Protein, amino acids and nitrogenous compounds
Proximate composition
Public health nutrition
Aging & nutrition issues
Growth and development
Infant feeding
Nutrition education & policy
Nutritional state
Reproduction and lactation
Socioeconomic status
Sports nutrition
Nutrition for Seniors
Clinical nutrition
Appetite disorders
Cardiovascular diseases
Deficiency disorders
Infectious diseases
Metabolic disorders
Neoplasms
Nutritional support
Obesity
Growth and development
Infant feeding
Reproduction and lactation
Socioeconomic status
Sports nutrition
Nutrition physiology
Nutrient drug interactions
Nutrient metabolism
Nutritional immunology
Nutritional techniques and methodologies
Carbohydrates
Clinical and physiological techniques
Contaminants
Lipids
Micronutrients
Minerals and trace elements
Protein, amino acids and nitrogenous compounds
Proximate composition
Public health nutrition
Technological advances

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