Annual Congress on
Nutrition and Food Chemistry

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.