Virtual Conference

Track: Food Science Research and Nutrition Education

Food Science Research and Nutrition Education


Food Science is the science and technology that is applied to the manufacture, production, processing, product creation, packaging, preparation, evaluation, distribution, use, and safety of food products. Food science is the study of what happens to food between the time it leaves the farm, field, or water and the time it is purchased by the customer. Food scientists work in a variety of fields such as food processing, food preservation, product development, and so on.
·        Clinical Nutrition,
·        Dietary Surveys,
·        Diets and Diseases,
·        Eating Disorders,
·        Food Chemistry,
·        Maternal and Infant Nutrition,
·        Metabolism and Nutrition Physiology,
·        Nutrient Metabolism,
·        Nutrition and Food Health,
·        Nutritional Epidemiology,
·        Nutritional Status

Nutritional problems are classified into two types: those caused by insufficient intake in relation to nutritional needs, and those caused by an excessive and unbalanced intake of food or a specific dietary component. One of the primary goals of nutrition education should be to provide people in rural and urban areas with the knowledge, skills, and motivation they need to obtain and consume healthy diets. Such education should cover improved family food supplies as well as more effective use of available food and economic resources in order to provide nutritious diets and better care for the most disadvantaged groups. Nutritional education motivates people to eat healthily and exercise on a regular basis. It refers to any combination of educational approaches and environmental supports aimed at encouraging the adoption of healthy eating habits and other food and nutrition-related behaviours.
·        Policy and System Approaches,
·        Environmental Approaches,
·        Technological Advances,
·        Food Procurement,
·        Food Insecurity