Track 1:Food

Food, substance consisting essentially of protein, carbohydrate, fat, and other nutrients used in the body of an organism to sustain growth and vital processes and to furnish energy. The absorption and utilization of food by the body is fundamental to nutrition and is facilitated by digestion. Plants, which convert solar energy to food by photosynthesis, are the primary food source. Animals that feed on plants often serve as sources of food for other animals. To learn more about the sequence of transfers of matter and energy in the form of food from organism to organism, see food chain

Food is treated in a number of articles. For a description of the processes of absorption and utilization of food, see nutrition; nutrition, human; digestion; and digestive system, human. For information on the methods used to prepare raw foods for cooking, consumption, or storage, see food preservation.

• Microorganisms in the bio-processed foods
• Use of enzymes production in food industry
• Nutrients in biochemistry

Track 2: Food Science

Food Science  is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology, and engineering to give one the scientific knowledge to solve real problems associated with the many facts of the food system. The microbiology and the safety aspects of food must also be understood. Food innovation and Technology is the development and commoditization of new food products, processes and services. Food and beverages companies are looking for ways to make healthy, nutritious offerings that are not only enticing, accessible, exciting and unique but also sustainable. 

Track 3: Food Chemistry 

Food Chemistry focuses on the composition and structure changes in molecules induced by processing, distribution and domestic conditions of foods and food products during their different processing stages and storage periods. Food Chemistry has rapid development in the past few decades based on modern chemistry and biochemistry. Microorganisms involved in food microbiology include bacteria molds and yeasts. Bacteria mainly cause food intoxication and food spoilage thereby causing various humans get health diseases, Probiotic bacteria, including which produces bacteriocins can kill and inhibit pathogens. Alternatively, purified bacteriocins such as nisin can be added directly to food products for food safety.

Track 4:  Food Nutritional Science

Nutritional science deals with the organism’s responses to the diet. It includes studies not only on the nutrients themselves but also on molecular interactions, metabolic and signaling pathways, physiology, pathology, and toxicology. The science of nutrition developed out of discoveries in modern chemistry and medicine. Nutritional science has had a major impact on public health by identifying optimal nutrient intakes on a population-wide basis.

Track 5: Pediatric food & Nutrition

Pediatric Nutrition is defined as the maintenance of a well-balanced diet consisting of the vital nutrients and the sufficient caloric consumption which is required to stimulate development and withstand the physiological necessities at the numerous phases of a child’s growth.

Track 6: Food Biotechnology

Food biotechnology is the use of technology to modify the genes of our food sources. Our food sources are animals, plants, and microorganisms. With food biotechnology, we create new species of animals and plants, for example, specifically animals and plants that we eat. These new species have desired nutritional, production, and marketing properties. With food biotechnology, we use what we know about science and genetics to improve the food we eat. We also use it to improve how we produce food. By improvement, we mean either making the food cheaper to produce, longer lasting, more disease resistant, or more nutritional.

Track 7: Food Processing & Food Adulteration

Food processing has come to be associated with ramen noodles, canned meat, and spongy snack cakes. The health concerns raised by these products have led many to assume that all processed foods are unhealthy, but do they deserve their reputation? Businesses use food processing techniques to transform raw foods and ingredients into new products. These techniques run the gamut and include milling grains into flour, crushing seeds to extract their oil, churning milk into butter, mixing ingredients to make batter, and baking cookies on an assembly line. Meat processing, meanwhile, can involve techniques like cutting, deboning, and removing guts from carcasses. While some food processing techniques use cutting-edge technology, others have been practiced for millennia. Thousands of years before food scientists figured out how to make dinosaur-shaped chicken nuggets, early Egyptians were brewing beer and baking leavened bread.Today, for better and for worse, nearly all our food is processed in some way. Food processing offers important benefits to businesses and consumers, including a more varied food supply and foods with a longer shelf life. Certain aspects of food processing, however, raise concerns over dietary health, worker health, and food safety.

Food adulteration, whether motivated by economic fraud or malicious food tampering, can have serious effects on health and safety. Today, people are more aware than ever of the risks of food adulteration, and updated regulations reflect the need to have more protection at the government and industry level. For instance the Food Safety Modernization Act in the US mandates that food safety plans contain strategies to lessen the risk of food adulteration, with businesses held liable should adulterated products be released into commerce. When a substance is termed an ‘adulterant’, stronger penalties apply, including the possibility of criminal liability.

Track 8: Nutrition and Food Safety

Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health. Unsafe food containing harmful bacteria, viruses, parasites or chemical substances can cause more than 200 different diseases – ranging from diarrhoea to cancers. Around the world, an estimated 600 million almost 1 in 10 people – fall ill after eating contaminated food each year, resulting in 420 000 deaths and the loss of 33 million healthy life years (DALYs). Food safety, nutrition and food security are closely linked. Unsafe food creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, elderly and the sick. In addition to contributing to food and nutrition security, a safe food supply also supports national economies, trade and tourism, stimulating sustainable development. The globalization of food trade, a growing world population, climate change and rapidly changing food systems have an impact on the safety of food. WHO aims to enhance at a global and country-level the capacity to prevent, detect and respond to public health threats associated with unsafe food.

Track 9: Food Toxicology & Policy

Ethnic foods are getting widespread worldwide. Notwithstanding, food borne outbreaks and food remembers because of the contamination of those foods with unhealthful agents, toxins, unacknowledged allergens, and unsafe chemical compounds area unit increasing in recent years at the side of their growing quality.

Track 10: Foodomics & Nutrigenomics

Foodomics requires the combination of food chemistry, biological sciences and data analysis. It greatly helps the scientists in an area of food science and nutrition to gain a better access to data, which is used to analyze the effects of food on human health. It is believed to be another step towards better understanding of development and application of technology and food. Nutrigenomics which is the integration of the study of nutrition, gene and omics and can help with personalized health and nutrition intake by assessing individuals and make specific nutritional requirements. The focus is in the prevention and the correction of specific genetic disorders.

Track 11:  Sports & Nutrition

Dietary supplements come in the form of pills, capsules, powders, gel tabs, extracts or liquids. They might contain vitamins, Minerals, fiber, amino acids, herbs or other plants or enzymes. Nutrition plays a pivotal role in fitness by supporting the training and composition demands of any sportsman and recreational in any sport. Good food choices help make sure you have enough energy, which in turn helps training and aids recovery.

Track 12: Lactating Nutrition in breasting feeding

Breastfeeding uses a lot of energy and nutrients. It is important that your diet supplies the nutrients you need during breastfeeding, such as protein, Iron, calcium and vitamins. Need these nutrients for your own health and welfare. It provides 100% Daily Value of vitamins, and extra amounts of vitamins known to be especially important for lactating women. Breast milk also contains antibodies, growth factors, essential fatty acids, and hormones that protect your baby from illness.

• Complementary Feeding
• Infant and Child Nutrition
• Malnutrition in Children
• Essential Vitamins & Minerals
• Infant Formula and Growing Up Milk

Track 13:  Public Health Nutrition

Public health nutrition aims to improve the nutritional status of the entire population at large, with specific focus on those identified vulnerable in the population. It also emphasizes on the prevention of diseases rather than a curative approach and promotes health. It aims at integrating the services for promotion of health in society, to maximize coverage and output. It tries to identify resources existing in the community and maximizes the utilization of these resources in promoting health. It also integrates with local health agencies for the betterment of health and nutritional status of populations.

Track 14:  Food Security

Food security, as defined by the United Nations’ Committee on World Food Security, means that all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their food preferences and dietary needs for an active and healthy life. Over the coming decades, a changing climate, growing global population, rising food prices, and environmental stressors will have significant yet uncertain impacts on food security. Adaptation strategies and policy responses to global change, including options for handling water allocation, land use patterns, food trade, postharvest food processing, and food prices and safety are urgently needed. IFPRI’s work on food security includes analysis of cash transfers, promotion of sustainable agricultural technologies, building resilience to shocks, and managing trade-offs in food security, such as balancing the nutritional benefits of meat against the ecological costs of its production

Track 15:  Food Innovation

Innovation is the lifeblood of the food industry and is essential for ensuring profitability and survival. Consumer demands and expectations are constantly evolving and retailers are seeking new products to meet these needs. Companies who have a clear understanding of the consumer and market place will emerge as strong and sustainable businesses. To achieve, food companies must have in place a formal, market focused innovation system to actively manage all stages of the process. 

Track 16: Mental health and mental disorder

Mental disorders are health conditions they are characterized by changes in state of mind, mood and behaviour that are related with pain or hypothetically disabled working. Mediterranean Diet is considered a beneficial diet for overall health and brain health. Poor nutrition can lead to physical health problems in obesity. People who don’t have a healthy diet to report symptoms of depression or other mental health issues. And there appears to be some association between nutrients in food and emotional welfare.

• Adult/children counselling
• Advanced treatments in mental illness
• Multiple personality disorders

Track 16: Eating Disorder

An eating disorder is a condition in which a person takes excessive food intake which affects a person’s physical or mental health Eating disorders include intense emotions and abnormal behaviours around food and weight. It is important to know that eating disorders are mental illnesses, and they are not simply a lifestyle choice. 

• Binge Eating Disorder
• Nutritional disorder
• Iodine disorder   

Track 18:  Diet and Obesity

Eating a balanced diet is a key in maintaining good health and keeping your body in optimum condition and also a way of ensuring you eat all of the required nutrients for your body to function properly. A balanced diet will not be the same for everyone.

Obesity and Overweight are defined as abnormal or excessive fat accumulation that caused by individual factors such as genetics and behavior (physical activity, dietary patterns, medication use and others) may impair health.

Track 19:  Natural & Artificial food additives

Food additive is any substance added to food. Natural food additives are made from natural sources such as fruits, plants, animal lard and insects, while artificial additives are made synthetically. A large fraction of these additives would be flavoring agents. Applications are high intensity sweeteners, Bakery & confectionary, Food & Nutrition, Beverages, Dairy & Frozen Desserts, Sauces & Dressings.

Track 20: Animal Nutrition

Track 21: Agronomy / Agriculture