Track Categories
The track category is the heading under which your abstract will be reviewed and later published in the conference printed matters if accepted. During the submission process, you will be asked to select one track category for your abstract.
Food chemistry, as the name implies, is a branch of chemistry that investigates the biochemistry of food, including its properties and physiological functions. The study of carbon-containing molecules' structure, characteristics, content, reactions, and synthesis is known as Organic chemistry. The majority of organic compounds are composed of carbon and hydrogen, though they can also contain a variety of additional elements. It describes the changes that occur to food during preparation and storage. Food chemistry is a branch of science that mainly focuses on the chemical composition of foods, fundamental biomolecules, the chemical structure and properties of food ingredients, chemical changes that take place in foods during processing and storage, and techniques to identify and manage food spoilage.
A condition known as obesity involves having too much body fat. Obesity is more than simply a visual issue. It is a medical condition that increases the risk of a variety of conditions and illnesses, including cardiovascular disease, hypertension, high blood pressure, and some cancers. Even while not all individuals who have type 2 diabetes are overweight, overweight and lifestyle factors are two among the most typical risk factors. Approximately 90% or 95% of cases of diabetes in the US are caused by these factors. Specialists in Endocrinology study glands and the hormones they secrete, which have an impact on vital Physiological functions such as those that regulate metabolically, blood volume, insulin, hunger, thirst, body temperature, and more.
A biological interaction in ecology is the impact that two animals coexisting in the same community have on one another. They could be interspecies contacts or members of the same species (Intraspecific interactions) (Interspecific interactions). It happens when one organism benefits from having to interact with another organism while the host organism is unaffected. A killer whale choosing to live with a manatee is a good example. Parasitic insects feed on the feces of manatees. This interaction does not affect the manatee because the killer whale doesn't decimate this same manatee's reserves. Interaction is defined as the transfer of material or immaterial goods between acting parties (biological or technological entities) embodied in a specific context. Transactions between entities are accompanied by interaction.
We also use Microorganisms that help the conversion of lactose to lactic acid to speed up the process in addition to natural fermentation. Dairy products that have undergone fermentation are made from milk by the use of acceptable and safe microorganisms. Fermented dairy products contain Lactic acid Bacteria in addition to beneficial substances and metabolites obtained from bacteria produced during fermentation. Among them, fermented dairy products have been linked to illnesses connected to the immune system, metabolic disorders, and the prevention of Obesity. By giving the consumer nutrients that are simple to metabolize and advantageous microbes, fermented meals may result in these health advantages.
A sustainable has minimal negative effects on the environment, supports nutrition, and food security, and promotes a Healthy lifestyle for both future and current generations. Diets that are sustainable safeguard biodiversity and ecosystems are accessible to all people, are equitable in terms of economic opportunity and affordability, provide appropriate nutrition, are safe and healthy, and utilize resources, both natural and human, to the fullest. To preserve population health and meet future generations' nutritional needs, food systems must be able to provide enough energy and critical nutrients. This is known as sustainable nutrition. The objectives of sustainable good Nutrition are to promote fully operational and physiological, emotional, and cultural health and quality of life at all life stages for both the present and future generations, as well as to attain better growth and development for every individual. They also aim to prevent all types of malnutrition.
An Evaluation Method for Lifetime High intake of Functional Foods. You may eat the greatest variety of authentic, whole meals thanks to Methodology, which makes it pressure and simple for you to do so. A healthy diet must be consumed for good nourishment. Food and drink can provide you with the energy and stamina you need. Making better eating decisions may be made easier for you if you comprehend this nutrition terminology. The method of nutrients is the method of obtaining. There are two types of organisms based on how they obtain and use food: Autotrophic and Heterotrophic. Autotrophic nutrition occurs when an organism prepares its food and is not dependent on any other organism. By adopting a duplicate diet technique or a food consumption log, trained study staff can objectively observe dietary intake. To assess potential Dietary exposures, the duplicate diet approach takes identical samples of a subject's typical diet and analyses them.
Nutrition and Food Science is the study of nutrition and food science, such as food systems, sustainability, and global and national food policy. In comparison, Food Science considers the chemical, biological, and physical properties of food in the manufacturing, processing, and storage of food products. Nutrient. The chemical elements in food known as nutrients are essential for the body's proper operation and health maintenance. Proteins, fats, carbohydrates, vitamins, and minerals are some examples. Food Science is a multidisciplinary field that combines chemistry, biochemistry, nutrition, microbiology, and engineering to provide the scientific knowledge needed to solve real-world problems related to the food system's many facets.
Chemicals could have a significant role in the preparation and storage of food. For instance, food additives can increase the shelf life of meals; others, like colors, can make food more appetizing. Flavorings are added to meals to improve the taste. Energy is derived through dietary supplements. Numerous Chemical processes occur from chewing to digestion. HCL (Hydrochloric Acid), which is secreted by the stomach walls, is mixed with food once it reaches the stomach. As a result, it ranks among the most prevalent applications of chemistry in daily life. Food Science is a multifaceted field that combines chemistry, biochemical, nutrition, cell biology, and technology to provide students with the Scientific Knowledge needed to solve real-world problems related to the food system's many facets.
The employment of Microbes in industrially scaled production of food, medicine, and alcoholic beverages is known as fermentation technology. Although fermentation can result in a variety of products, the most prevalent ones are alcohol, lactic acid, nitrous oxide, and Hydrogen and Oxygen (H2). Commercial applications for these materials include use in food, vitamins, medications, and industrial chemicals. Complex chemical molecules are disassembled into simpler ones during the biochemical process of Fermentation. Since microbial enzymes are used to catalyze the reaction, it is known as a biochemical reaction. According to definition, fermentation is a chemical transformation caused by the use of microorganisms, as in the Biotechnology sector's manufacturing of medications, food ingredients, and animal feeds.
It can offer information about the chemical makeup, processing, quality control (QC), and contamination of foods. Product, as well as process attributes, are the two types of food quality Parameters. The attributes of a product can include its looks, appearance, smell, taste, protection, article life, and convenience. Process attributes can include the product's origin, manufacturing method, and environmental concerns. Food analysis is commonly believed to relate to chemistry or physical tests, assays, or measurements, and it can refer to a wide range of analyses, including measurements of mycotoxins, pesticide or pesticide residues, water, fat, fibers, nitrite, or nitrate levels, and the amount of each. Food analysis is a vital branch of chemical analysis that can provide data on the chemical composition, preparation, quality control, and pollutants of foodstuffs, as well as enforce compliance with food and exchange laws.
The study of Microorganisms that colonized, alter, and process food as well as those that infect and spoil it is referred to as food science. It belongs to the most diversified subfields in microbiologist research. Food safety, manufacturing, handling, protection, and storage all depend on Microbiology. Organisms such as bacteria, molds, and yeasts are used in the production of Foods and food flavorings such as wine, beer, bakery products, and dairy products. Food toxicology is the research of the composition, characteristics, manifestation of diseases in people, and detection of harmful chemicals in food. Examples of such things include Radioactive materials, toxic substances, or the packaging materials used in the production of food. Dietary toxicology is the examination of the composition, characteristics, manifestation of diseases in people, and detection of Harmful chemicals in food. Examples of such things include radioactive materials, toxic substances, or the packaging materials used in the production of food.
It's referred to as a Food-Drug interaction when food impacts a medication in the body. Food can interfere with a medication's ability to act properly, improve or worsen a Medication's negative effects, or even bring on brand-new ones. Additionally, drugs can alter how the body processes food. Neither prescription nor over-the-counter (OTC) medications are immune from the effects of Food-drug interactions. These include drinks, antacids, vitamins, iron supplements, herbs, and dietary supplements. Because they bind to the components of some medications, some foods can impact how you metabolize them. Food intake causes a variety of physiological changes in the human intestinal (GI) tract, which can alter a drug's release, absorption, distribution, metabolism, and/or elimination, hence affecting its Pharmacokinetic profile.
Food waste, food restoration, and climate change are all included in the concept of food sustainability. Research papers on the life cycle evaluation and problems with recycling and reuse may be included in managing food waste. The ability to obtain healthy food is essential to human existence. Secure food availability can have a variety of good effects, such as employment creation and Economic growth. reduction of poverty. Support for food security comes from a sustainable food system. Access to food is a crucial component of healthy eating habits and food and nutritional security. For more sustainable food systems to be achieved as well as Alimentary and nutritional security, improvements in both food production systems are necessary. By using sustainable eating practices, you can make sure that your establishment or home has little impact on the environment. The goal of sustainable food is to prevent squandering or harming the environment. Eating more locally grown food that isn't carried very far minimizes the impact of climate change.
It is imperative to have access to enough safe and sufficient food to support life and promote Good health and over 200 illnesses, ranging from cancer to diarrhea, are brought on by unsafe food that contains dangerous germs, viruses, insects, or chemical compounds. For the support for life and the development of good health, sufficient amounts of safe and Nourishing food are needed. Food, on the other hand, offers a favorable environment for the growth of microorganisms and, if tainted, can act as a carrier for bacteria, viruses, parasites, and prions, leading to food poisoning. Food chemists are also crucial in ensuring that the food generated is safe and of high quality. Food chemists use good manufacturing practices to ensure proper preparing food, processing, and storage.
The totality of all internal chemical changes that transform food into Cellular components is referred to as intermediary metabolism. It consists of catabolism (the degradation of macromolecules) and metabolism (the breakdown of Macromolecules). People who follow good eating habits live much longer and are less likely to develop life-threatening conditions including cardiovascular disease, diabetes type 2, and obesity. Healthy nutrition can assist those who have chronic diseases in managing their conditions and avoiding complications. A new Open Access publication dedicated to human research in the areas of nutrition and metabolism is called human nutrition & metabolism. Changes in contemporary lifestyle and illness epidemiology demonstrate the relevance of nutrition and metabolism for human health. Your body turns the food and liquid you consume into energy through a process known as Metabolism. This intricate process releases the fuel your body requires to function by combining calories from food and beverages with oxygen.
A term developed from the words Pharmaceutics and Nutrition is Nutraceutical. The phrase is used to describe items separated from herbal supplements, dietary supplements (nutrients), certain diets, and processed meals including cereals, soups, and drinks utilized for medical purposes in addition to being a source of nourishment. The industry of dietary supplements known as Nutraceuticals solely uses whole foods to make products that improve health. Chemical substances can have a significant impact on food preservation and production. For instance, food additives can extend the food's shelf life while others, like colors, can enhance the appeal of food. Flavorings are used to improve the taste of food. Nutritional supplements are applied as nutritional sources.
The food industry has been forced to innovate as a result of recent improvements in production techniques in order to remain competitive in the market. Using 3D food printing, food products may be produced that are uniform in terms of shape, colour, flavour, texture, and even nutrition. Three-dimensional (3D) printing holds great promise for enhancing the production of food products, streamlining the supply chain more and more, and boosting the use of food-grade components. The authors evaluated recently published reviews and determined that the extrusion-based type merited more literature synthesis in order to better grasp the current position of 3D food printing in terms of offering food engineering solutions with customizable design. Therefore, we examined the potentials of 3D extrusion-based printing to address problems in food processing in this perspective study. The principles of extrusion processes, food printer and printing enhancement, (extrusion) food systems, algorithm development, and related food rheological properties were discussed. They also discussed the evolving trends of 3D food printing technologies.