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Advances in Food Science & Nutrition

, Location:Online

Theme: Optimizing Food and Nutritional demands with the help of recent Science and Technology


Topics

  • Agriculture
  • Applied Nutrition
  • Aqua Culture
  • Challenges to food Safety & Hygiene
  • Clinical Nutrition
  • Dairy Foods
  • Food Adulteration
  • Food Allergy
  • Food Borne Pathogens
  • Food Chemistry
  • Food Engineering
  • Food Industry
  • Food Intolerance
  • Food Microbiology
  • Food Poisoning
  • Food Processing
  • Food Research
  • Food Safety
  • Food Science
  • Food Technology
  • Functional Food
  • Global Food Security
  • Holozoic Nutrition
  • Nutrigenomics
  • Nutrition
  • Quality of Food

Speakers

Yvette M. Rose

Yvette M. Rose

Associate Nursing Professor Olivet Nazarene University.

Jacque Gray

Jacque Gray

Research Professor The University of North Dakota.

Tore Bonsaksen1

Tore Bonsaksen1

Research Plant Physiologist USDA-ARS USA

Tore Bonsaksen2

Tore Bonsaksen2

Research Plant Physiologist USDA-ARS USA

Tore Bonsaksen3

Tore Bonsaksen3

Research Plant Physiologist USDA-ARS USA

Tore Bonsaksen4

Tore Bonsaksen4

Research Plant Physiologist USDA-ARS USA

About Event

This two day Scientific community online event will Bringing together Food Technologists, Nutritionists, Academicians, Industrialists and Dietitians. Food laureates, Scientists, researchers, entrepreneurs will find this event useful. This is an innovative platform to discuss the targeted innovation to Nourish the Challenging World.


This is purely an online event which will focus on food technology, food processing, food engineering, food microbiology, bioprocess engineering, agriculture, aquaculture, food chemistry, food packaging, food safety, nutrition and diseases caused by food. We sincerely call upon Food Technologists, Nutritionists, Academicians, Industrialists and Dietitians, Food laureates, Scientists, researchers, entrepreneurs all over the world to gather together to discuss about the advancements in food based research which helps in ensuring the quality and safety of food products. This event brings leading intellects to a platform for round table discussion on Food Science and its progress. This is an innovative platform to discuss the targeted innovation to nourish the Challenging World.

Food science basically means study of food. It can also be defined as the process in which the engineering, biological, and physical sciences are used to study the nature of food, its causes of deterioration, the principles involved in processing and its improvement for the common public. Food scientists carry out various processes which include the development of new food products, choice of packaging materials, half -life and shelf life studies, sensory evaluation of products & microbiological testing. This event will be mainly focusing on collective challenges posed by varied aspects of Food Quality, ranging from global to indigenous issues in Food Safety and Food Hygiene.

Food Science and Technology is a stirring multidisciplinary field that encompasses complete knowledge of the biological, physical and engineering sciences which are used to develop new-fangled food products, design advanced processing technologies, improve the quality of food, increase its nutritive value and safeguard the wholesomeness of food supply. Food Science principles include basic sciences such as food chemistry, biochemistry, genetics, microbiology, food engineering and nutrition to provide consumers with harmless, nutritious food products that contribute to their health. Food Science blends biology, chemistry, physics, engineering, and nutrition to discover ways to improve the safety and well-being of people. This online event aims to encompass the big names around the globe to come down to a common place, share a common platform and extend their knowledge among future researchers, entrepreneurs as well as the farmers who devote their labor and time to provide food to the entire world. It is an inter-disciplinary platform to build up a network from the base to the top among the people associated with food science.

Media Partners


Why to attend a Live Streamed Event?

As Euroscicon are the first to run virtual Life Science conferences we thought you might be unfamiliar with the benefits of attending. Please view these meetings as you would a usual conference, but with the following advantages.

  1. No travelling and accommodation expenditure to attend an online conference. You can join in wherever you like.
  2. Our Online conferences provide ample opportunity to the participant’s delegates and attendees to interact with each other during and after the event.
  3. Asking questions from the speaker same as it is done in normally run physical conferences. Direct Communication with speaker and other participants.
  4. No special equipment is required for attending an online conference. Basics like a computer, access to internet connection and headphones are all you need.
  5. Convenient: You can attend a Online conferences in your office, at home or wherever is most convenient to you.
  6. Reliable and experienced Our Online conferences are conducted by presenters with long term experience in their fields. Generally the presenter is the course director.
  7. Connect with a larger and more global audience, many of whom may have not attended due to cost and travel constraints
  8. Instant Feedback Proper care in taking feedback from participants, at the end of the event participants will have a chance to ask questions and submit your feedback about our Online conferences.
  9. Participants can sign up online when and where is most convenient for them in just a few minutes.
  10. Access all conference materials and audio online for 1 month after the event.
  11. All online conference sessions are recorded and attendees have the option of watching the recorded at no extra cost. These Online conferences are archived and can be watched at a later time.

FAQ about our Live Streamed Events

To find out more about out internet conferences please click here

Delegate Lists

Delegate lists are only available to participants who have registered for an event and with a zero balance.

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This is a closed event

Only participants who have registered are licensed to attend this event. This is for the protection and peace of mind of our speakers who are presenting unpublished work. We ask our participants not to share their screen with people who are not registered for the event and will fine those who do.

Advisory Board

Ditto, Anne Marie

Northwestern University, Feinberg School of Medicine

Garhyan, Jaishree

JNU India.

Marc Karam,

University of Balamand

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