June 15-16, 2022
Vienna, Austria
Join us for the Event on Annual Congress on Nutrition and Food Chemistry – NFC 2022! In this annual gathering, the breakthroughs related to Nutrition and Food are about to be deliberated and cognizance of the treatments is to be shared. In this, the conference will serve as a great opportunity for the Delegates of Universities and Institutions as it allows people to interrelate with world-class Nutritionists in our congress. NFC 2022 will not simply be a stage estimation in a gigantic event of people, yet additionally, it’s an attempt to spread research advances in the ever evolving-field of Nutrition & Food. NFC 2022 foresees more than 200 eminent personalities in the field of Nutrition, Food, Chemistry and other related fields. Our congress embraces Keynote speeches, Oral and Poster presentations, Workshops, Exhibitions, e-posters, and many more. The intrigued participants can confirm their participation by registering in NFC 2022. We soulfully welcome you to Austria and hoping that NFC 2022 will inspire you and will result in new collaborations and friendships.
Dear Researchers and Stakeholders in the field!
It is my great honour and pleasure to invite you all to participate in the Annual Congress on Nutrition and Food Chemistry during June 15-16, 2022 in Vienna, Austria which is going to unite Nutrionist, Dieticians, Food Chemists and other specialists to trade their thoughts and information enabling the exchange of advances in both science and practice within the research and clinical community.
This conference is organized with the Theme: Emerging principles and new trends of Food, Nutrition and Chemistry in Covid-19
In NFC 2022, you will be able to share experiences and research results, discuss challenges encountered and solutions adopted, and have opportunities to establish new academic and industry research collaborations and learn more about the values of agricultural products and by-products.
In addition to the professionals and presenters from around the world, there will be workshops, scientific sessions, poster presentations, and also a special session for young scientists encouraging them to explore their interests.
At the end of the conference, participants will be able to exchange collaborations for business purposes, brainstorm for future publications, identify new directions for research, and submit quality peer-reviewed articles.
NFC 2022 provides a wonderful opportunity to regroup, exchange ideas, and be exposed to cutting-edge research. We welcome you all to join us and be a part of our knowledge and views with respect to our conference.
The conference is the best way to share knowledge and experiences in tackling the rare conditions that have been dealing in the past few years. The aim of our conference is to improve the future of the Nutrition Science and Food chemistry.
We assure you that joining NFC 2022 will result in tremendous learning and demonstrate your career and organization value.
Many of you here are eminent scientists, many of you are delegates, some are senior scientists, and hopefully many of you are young researchers looking to broaden their fields and depth of knowledge. Each of you has a different background and a different primary scientific specialty. This mix of expertise is the secret for our conference success. Prepare yourself for the best scientific discussion, listen with an open mind, and discuss and share ideas.
We are looking forward to welcoming you to Vienna, Austria on June 15-16, 2022.
Registration Plans
|
CATEGORY |
PRICE |
|
Speaker Registration |
$ 799 |
|
Delegate Registration |
$ 899 |
|
Package-A (Registration + 2 nights’ Accommodation) |
$ 1099 |
|
Package-B (Registration + 3 nights’ Accommodation) |
$ 1299 |
|
Young Research Forums |
$ 549 |
|
Student Delegate |
$ 399 |
|
Exhibitor |
$ 3500 |
|
Video Presentation |
$ 499 |
|
E-poster |
$ 100 |
|
Accommodation (1 Night) |
$ 199 |
|
Poster presentation |
$ 699 |
|
Accompanying Person |
$ 150 |
Registration Benefits:
Package A
Package B
For Group Registration
Contact: Ms. Kaira Daniel (Program Manager)
Email: foodchemistry@pulsusseries.org
Whatsapp: (44) 741 860 2028
NFC 2022 acknowledges and showcases your ground-breaking research philosophies through an impacting discussion at the Annual Congress on Nutrition and Food Chemistry.
The conference will cover a wide range of nutrition and food-related subjects.
NFC 2022 will have approximately 20 sessions covering a wide range of current themes in Food and Nutrition.
Guidelines
The abstracts must be written in English and published in English (including the title, abstract text, author names, and Affiliations). The abstract must be under 300 words in length and include a brief biography of the author (limited to 150 words).
All abstracts will be reviewed by the Scientific Committee, and the approved abstracts will be published in the conference proceedings volumes.
CME organisation kindly invites Young Researchers from Universities, Institutes, and industries to give a brief oral presentation during the forum.
Abstracts can be submitted electronically using the Submit Abstract link on the webpage or by email.
Session on Nutritional Science
Dietetics focuses on applying nutrition knowledge to illness prevention, treatment, and prevention of disease, whereas nutritional science focuses on the impact of food components on human metabolism. The organization's mission is to empower people via nutrition education. The primary goal of nutrition information is to improve people's diets by modifying the composition, availability, or price of food. The duty of nutrition and health specialists is to continue to explain the possible benefits of food and its components, particularly foods and beverages linked to their top health concerns, such as heart disease, health and obesity.
Session on Food Chemistry & Nutrition
Agricultural and food chemistry is the discipline that is responsible for growing the nation's food supply. This department is divided into two categories: Basic research and Development and applied research and development. Basic research is concerned with the biological and chemical mechanisms that allow crops and livestock to flourish. Applied research seeks to enhance the quality, quantity, and safety of agricultural products by using what has been learned from fundamental research. Agricultural and food chemists study all aspects of crop and animal production, food safety, quality, nutrition, processing, packaging, and material utilisation in order to achieve their common goal of producing enough nutritious food and feed to support the population in a sustainable manner while remaining responsible to our environment and ecosystem.
Session on Dairy, Food Science & Technology
Milk's principal natural role is to provide nourishment to the young. The strong link between product quality, process operation, and design in the dairy industry is based on physical, chemical, and biological phenomena. Food science and technology is a branch of applied science that includes biology, engineering, nutrition and health science, molecular biology, genetics, microbiology, and biochemistry. Its mission is to advance our knowledge of food components, materials, and their transformation into nutritious and safe products, as well as their distribution to the general population. In order to feed the expanding population, technological improvements should be encouraged.
Session on Diabetes Nutrition & Diet
The importance of nutrition in diabetes management cannot be overstated. Maintaining a healthy diet and, eventually, a healthy lifestyle, requires balancing the correct amounts of carbohydrates, fats, proteins, fibres, vitamins, and minerals. Getting the balance correct can help the body stay in great shape, but what exactly is the right nutrient balance? For millennia, people have argued about the optimal blend, and the debate continues now. When it comes to diabetes patients' dietary needs, one thing to keep in mind is how their blood sugar levels will react to different meals. A dietician will adjust a patient's diet based on their health, medical condition, and induvial requirements.
Session on Functional Foods & Nutraceuticals
Nutraceuticals are organically active phytochemicals with medical benefits that can be sold as a dietary supplement or as a functional food to the consumer. These goods will almost certainly have a critical role in human health and longevity. The vast majority of people use these ingredients without a doctor's prescription. They can be thought of as a nonspecific biological therapy that is intended to enhance well-being and regulate symptoms in order to prevent the cancer from progressing.
Session on Pregnancy Nutrition
To maintain a healthy pregnancy cycle, an additional 300 calories are required on a daily basis. These calories should come from a well-balanced diet that contains protein, fruits, vegetables, whole grains, and sweets and fats, as well as sweets and fats. The range was kept to a bare minimum. During pregnancy, eating a balanced diet is associated to better brain development, a healthy birth weight, and consequently a lower risk of birth abnormalities. Pregnancy nutrition is known to help with mood swings and may also help with work and delivery.
Session on Medicinal Chemistry
Small organic molecules and biologics are two types of medicinal chemicals that are organic in origin. Inorganic and organo-metallic compounds are often used as medicines. The most prevalent approach of medicinal chemistry is to use synthetic organic chemistry and computational chemistry in close collaboration with chemical biology, enzymology, and structural biology to find and develop novel therapeutic medicines. Drug discovery necessitates multidisciplinary collaboration at the intersection of chemistry, biology, and medicine. Medicinal chemistry is both a science and a kind of art. The former gives humanity's best chance for increasing living standards, while the latter continues to challenge researchers by requiring both intuition and expertise in order to identify novel medications.
Session on Food Microbiology & Enzymology
In the field of food science, food microbiology and enzymology play a significant role. Foods and food ingredients are currently processed with enzymes derived from bacteria, yeasts, and moulds. Some yeast species are employed for protein production, and these microbial sources of enzymes have been meeting customer demand for decades.
Session on Nutrition & Cancer Research
Nutrition may be a beneficial strategy of consuming and utilising food by the body for its growth, tissue replacement, and overall health. Before, after, and during cancer treatment, eating the appropriate foods can help patients stay healthy and strong. Protein, minerals, fat, and what the body craves are all part of a balanced diet.
Session on Food Chemistry & Biochemistry
Food chemistry is concerned with the composition, chemical, physical, and functional aspects of foods and goods as they are processed and stored. It has advanced rapidly in recent decades, thanks to advances in modern chemistry and biology. The chemical properties of food components and additives have been the focus of recent developments in food chemistry and biochemistry.
Session on Nutrition & Cardiovascular Disease
Lifestyle and other factors have a significant role in the aetiology of cardiovascular disease. The soundness of the heart determines its strength, which is related to cardiovascular health. If the body's diet is correctly regulated and the heart is given enough rest, cardiovascular diseases can be prevented. The ability of the heart, blood cells, and lungs to send oxygen-rich blood to muscle tissue, as well as the muscle's ability to utilise oxygen to produce energy for movement, is referred to as cardiovascular fitness.
Session on Food Processing & Technology
Food processing encompasses a wide range of techniques and processes that employ scientific knowledge and technology to transform raw materials (from either a plant or animal source) into intermediate foods or edible goods. Food Technology teaches scientific and technological knowledge while also developing prospective skills in the selection, storage, preservation, processing, packaging, and distribution of safe, nutritious, healthful, attractive, affordable, and convenient meals for customers.
Session on Electro Chemistry
The practical relevance of electrochemical processes, their involvement in living beings, and the distinctive aspects of their experimental research have led to the establishment of electrochemistry as an individualised scientific field. The detection of a visual picture, the transmission of a nerve impulse, and the digestion and utilisation of dietary energy are all biological activities that need electrochemical linkages.
Session on Food Engineering
Food engineering is a multidisciplinary discipline connected to food manufacturing that encompasses food science applications. Food engineering's major goal is to speed up the application of effective industrial processes in the transformation of raw materials like plant or animal sources into edible forms, including packaging, storage, and distribution.
Session on Food Packaging & Preservation
Food packaging serves to prevent food from unwanted contact and damage, to enclose the food, and to provide nutritional information to consumers. Food preservation is the primary goal of food processing, which is at the heart of food science and technology. Food preservation is mostly utilised to make up for poor agricultural planning, provide value-added commodities, and provide nutritional variety.
Session on Sports Nutrition & Kinesiology
The right diet ensures that the body receives an adequate supply of nutrients, which are required to accomplish basic tasks and keep our bodies healthy and stable. On the other hand, sports nutrition looks to be more challenging. The sports diet is tailored to each individual's metabolism, training, goals, muscular growth, and bodybuilding needs. According to a 2018 study, the global sports nutrition industry was worth UDS 31 billion in 2017 and is expected to rise slowly to UDS 51 billion by 2023, with a 50% growth rate between 2017 and 2023.
Session on Food Nanotechnology & Toxicology
Herbicides and fertilisers might be more effective with nanotechnologies, resulting in increased agricultural yields. It may also be able to increase farming production by supplying nourishment to plants and animals via their nanostructure. Food toxicology is one of the most important elements of study. Food toxicity and a range of food-borne disorders are caused by uncontrolled contaminants, both biological and non-biological, resulting in substantial health repercussions and economic disruptions.
Session on Advanced Food Research
The current progress in nutrition and food research recognises the potential relationship between food and nutritional science, which will eventually bring together remarkable and scientific innovation in a wide range of nutrition and food sciences. Through technological and scientific developments, scientists hope to improve health feeding habits, their sustainability, and how to handle difficulties in impoverished countries.
Session on Food - Quality Control, Safety & Security
All food processors should be concerned about food source quality. Federal and state agencies are in charge of quality control and assurance as established by regulations, policies, and standards. Food-related concerns (food safety and security) are high on the political agenda, and they are seen as one of the most significant threats to societies in the next decades. The pillars of food security are availability, stability, access, and consumption. According to the World Health Organization (WHO), food- and water-borne diarrheal illnesses are one of the top causes of death worldwide due to contaminated food. As a result, food safety is one of the causes of acute and chronic disorders.
A Glance at Market
Dealing with International dietary supplements has increased dramatically over the previous two decades. As a result, new companies have been able to enter the market with products that promise to provide a solution for youth, well-being, and necessity. According to a survey published by the Nutrition Business Journal, the global market for nutrition and food supplements has remained stable at USD 116 billion since 2016. It was roughly USD 128 billion all-inclusive after two years.
Current advancements and research in the field of nutrition and food sciences are projected to generate and present a plethora of new and exciting ideas and prospects in the burgeoning food science industry. Despite a diverse spectrum of R&D contributions, the market value of Nutrition and Food Science is predicted to rise. People began to switch to natural products from a natural source as their awareness of the trending pharmaceuticals and Nutraceuticals supplements grew, resulting in a market value boom.
According to the findings of a large survey, the chemical market is expected to grow from $4.1 trillion in 2013 to $5.4 trillion by 2020. China, whose 25% share of the chemical industry ceased in 2013, but whose annual growth rate of 8% by 2020 will continue to stimulate commerce, is a vital factor for these developments. The growth and development techniques of the chemical business will be accelerated by innovations already strengthened in the vehicle sector, power conversion, building, and electronics. Late in the day, the Chinese economy was rewarded with exceptional growth rates. In addition to demand sectors, the economy's wider industry has experienced rapid expansion in pace with the country's growth.
Ceramics, polymers, elastomers, surfactants, acids, oleo-chemicals, alcohols, dyes, bases, salts, alkalis, fats, colorants, esters, coatings, solvents, neutral gases, petrochemicals, process gases, and supply gases are some of the most important industrial and purposeful chemical groups that are currently undergoing major developments. The oil and gas industry uses specialty chemicals, but uncultivated wood, forestry, mining, industrial chemical synthesis, and even water need a variety of chemicals.