Scientific Sessions

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Scientific Sessions

Conference Elite appreciate your participation in this Conference. Every Conference is divided into several sessions of subfields. Select the Subfield of your choice please.

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Session 1 :Food Technology

Food technologies have become so common these days that people across the world have accustomed to it. Nowadays the food chain is long and complicated, foods and food technologies are diverse; consequently the consumers are uncertain about the food quality and safety and find it difficult to orient themselves to the subject. That is why consumer acceptance of food technologies is an important question. However in these days acceptance of food products very often depends on potential benefits and risks associated with the food. This also includes the technology the food is processed with. Acceptance of the different food technologies is very different. Whereas pasteurization is well recognized, high pressure treatment or even microwaves are perceived as risky very often.

Session 2 :Food Innovations

Food Innovations inspired an impressive array of innovations from in-vitro meat and edible food packaging to novelties such as self-stirring cookware and a tablet designed for the kitchen. Complete food-safe gel-like substance is applied to the inside of jars intended to hold thick, viscous liquids like honey and mayonnaise. Once the jars are filled, the contents will slide out easily even the notoriously immovable remnants at the bottom. The coating is made from FDA-approved, plant-based, flavorless food ingredients and can be applied to a range of materials including metal, plastic, ceramic and glass. The food safe gel-like substance has a significant impact on reducing food waste combine all the liquids, creams, pastes etc. that get thrown away worldwide because they're just too difficult to access from bottles, jars and canisters and you'd be amazed at the accumulative wastage.

Session 3 :Processing of Fruits and Vegetables

Traditional processing methods drying, concentrating, heating cooking, baking, frying cooling, use of additives preservatives, acidification, fermentation. Improved traditional methods of processing include the application of increased temperatures sterilization, pasteurization, the application of low temperature cooling, freezing, aseptic packaging, controlled atmosphere, freeze-drying, microfiltration and membrane processes. One of the traditional methods of preserving process of fruits and vegetables is a thermal treatment, which involves the use of heat, the increased temperatures. Heat treatment is carried out by methods of sterilization, pasteurization and blanching, thus hermetically sealed packaging is used usually made of metal, glass or plastic. Fruits, vegetables and their products represent a significant segment of the human diet, as they create the preconditions of proper nutrition. From a global point of view fruits and vegetables are present in the human diet all over the world, but it is also interesting that the relatively large producers of fruits and vegetables are developing countries.

Session 4 :Dairy Technology

Dairy Technology is an engineering field that deals with the processing of milk and its products. This field involves the use of technology to make the dairy products and processing more advanced, hi-tech and useful. The dairy technology is a component of food technology that specifically deals with the processing, storage, packaging, distribution and transportation of the dairy products like milk, ice-cream, curd etc. It removes harmful toxins without affecting the nutritional value. The dairy technology is one of the emerging career fields of engineering which generally deals with the overall production and processing of milk and milk based products.

Session 5 :Food Microbiology

Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage, pathogens that may cause disease especially if food is improperly cooked or stored, those used to produce fermented foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as producing probiotics. Food safety is a major focus of food microbiology. Numerous agents of disease, pathogens, are readily transmitted via food, including bacteria, and viruses. Microbial toxins are also possible contaminants of food. However microorganisms and their products can also be used to combat these pathogenic microbes. Probiotic bacteria, including those that produce bacteriocins can kill and inhibit pathogens.

Session 6 :Food Safety

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. The occurrence of two or more cases of a similar illnesses resulting from the ingestion of a common food is known as a food-borne disease outbreak. This includes a number of routines that should be followed to avoid potential health hazards. In this way food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods.

Session 7 :Food Additives and its Impact

Food additives are chemicals that keep foods fresh or enhance their color, flavor or texture. A small percentage of people are sensitive to some food additives. Diagnosing sensitivity to food additives needs professional help, since all of the symptoms of sensitivity can also be caused by other disorders. Food additives are chemicals added to foods to keep them fresh or to enhance their color, flavor or texture. They may include food colorings such as tartrazine or cochineal, flavor enhancers such as MSG or a range of preservatives. Most food additives are listed on the product label, along with other ingredients, in a descending order by weight flavors are an exception and do not need to be identified. Sometimes, the additive is spelt out in full. At other times, it is represented by a code number cochineal may be listed as Coloring120; sodium sulphite may be shown as preservative.

Session 8 :Enzymes in Food

The microbial microcosm of your gut directly connects to the health of your brain and your immune system. One way of maintaining microbial balance of your intestinal tract is by starting a broad spectrum probiotic supplement regimen ensuring the bad bacteria doesn't affect you. Another equally important aspect of digestive health is providing essential digestive enzymes, which aid us in breaking down our food into easily absorbent nutrients. Plant-based digestive enzymes taken in conjunction with probiotics, help to heal the gut from the inside, allowing your body to take full advantage of the nutritious food you're eating. These special digestive enzymes help break down food and even hard-to-process parts of ingredients such as proteins. But those are not the only ways of getting the enzymes that you need.

Session 9 :Trends in Food Packaging

The food packaging industry is vibrant and highly competitive, with food manufacturers always on the look-out for packaging that can provide consumers with increased convenience as well as longer shelf life at a lower cost than their existing packaging. The food industry is well aware that consumers want innovation and value novelty, and therefore the packaging industry must innovate or stagnate. Over the past few decades there have been significant changes in the relative proportions of the packaging materials glass, metal, paper and plastics used to pack food. Most noticeable has been the switch from glass and to a lesser extent metal to plastics with the majority of beverages nowadays packed in polyethylene terephthalate (PET).

Session 10 :Management of Food Waste

Management of Food Waste needs to understand consumer behavior and attitudes towards food wastage. Findings revealed that food gone out of date was the top reason for food wastage in households along with other reasons such as mouldy food and food that looked, smelled or tasted bad. Management of food wastage encourages the adoption of smart food purchase, storage and preparation habits that help consumers save money while reducing food wastage at source. People need to get educated on management of food wastage through educational materials publicized on newspapers, television and through community-led initiatives, which includes educational skit, and a resource package for schools.

Session 11 :Health and Nutrition

In humans, an unhealthy diet can cause deficiency-related diseases such as blindness, anemia, scurvy, preterm birth, stillbirth and cretinism, or nutrient excess health-threatening conditions such as obesity and metabolic syndrome; and such common chronic systemic diseases as cardiovascular disease, diabetes, and osteoporosis. Under-nutrition can lead to wasting in acute cases, and the stunting of marasmus in chronic cases of malnutrition. People need good nutrition that consists of carbohydrates, dietary fiber, and non-digestible material such as cellulose, fat-soluble vitamins and minerals nutrients, and water. These provide structural materials like amino acids from which proteins are built, and lipids from which cell membranes and some signaling molecules are built and energy. Some of the structural material can be used to generate energy internally.

Session 12 :Nutrition in Clinical Practice

Nutrition in Clinical Practice (NCP) deals with the scientific basis and clinical application of nutrition and nutrition support. Nutrition in Clinical Practice disseminates current research on clinical nutrition and nutrition support from a interdisciplinary viewpoint and bridge the gap between research and practice. It deals with various subfields such as medical education, nutrition in clinical practice, and preventive medicine. Nutrition in Clinical Practice delves into topics such as the effects of sugar; health effects of obesity and the obesity paradox; health effects of gluten and grains; nutritional therapy. The research and clinical practice of nutrition includes ancillary materials like clinically relevant formulas, nutrition data tables, and patient specific meal planners all fully updated.

Session 13 :Advancements in the Field of Nutrition

The truth about nutrition is always in flux. One day coffee is a carcinogen, the next it’s a potent antioxidant. Carbs used to be the devil, now the right kinds are the staple of a well-balanced diet. What's healthy seems to change at regular pace. For instance, there was serious false hope when they said butter was said to be healthy. But another study quickly squashed that dream and confirmed that saturated fats have been and always will be bad for us. The research, published in The British Medical Journal found that a reduced intake of saturated fats can lower one's risk of coronary heart disease, while swapping in unsaturated fats from vegetable-based oils, nuts, seeds, avocados, and seafood actually works to boost heart health. There were many such instances how truth about nutritional foods changed frequently.

Session 14 :Global Strategy on Nutrition

Global Strategy on Nutrition deals with the non-communicable  diseases considered the most important risks such as high  blood  pressure,  high  concentrations of cholesterol in the blood, inadequate intake of fruit and vegetables, overweight or obesity, physical inactivity  and  tobacco  use. Unhealthy diets and physical  inactivity are thus among  the  leading  causes  of  the  major  non-communicable  diseases, including  cardiovascular  disease, type 2 diabetes and certain types of cancer which contribute substantially to the global burden of disease, death and  disability. Other diseases related to diet and physical inactivity such as dental caries and osteoporosis are widespread causes of morbidity. The burden of mortality, morbidity, and disability attribute to non-communicable diseases which are currently the greatest and continuing to grow in developing countries.

Session 15 :Probiotics and Functional Foods

Probiotics are now emerging as an important category of food supplement in the United States. Questions about the biologic nature, available products, claimed health benefits, and safety and regulation of probiotics are important for both consumers and nutrition professionals. Probiotics can be considered functional foods because they provide health benefits beyond the traditional nutrition function. With few exceptions, most probiotic products currently available contain lactic-acid-producing bacteria, which mainly belong to the genera Lactobacillus and Bifidobacterium. An adequate level of viable bacteria in a probiotic product and an appropriate daily dose are critical to achieve a health benefit. Because probiotics are not known to be pathogenic and their upper tolerable level is high, they could be promoted as a beneficial food supplement.


Session 16 :Agriculture

Agriculture is defined with varying scopes, in its broadest sense using natural resources to produce commodities which maintain life, including food, fiber, forest products, horticultural crops, and their related services. Thus defined, it includes arable farming, horticulture, animal husbandry, and forestry, but horticulture and forestry are in practice often excluded. The major agricultural products can be broadly grouped into foods, fibers, fuels, and raw materials such as rubber. Classes of foods include cereals grains, vegetables, fruits, oils, meat, milk and eggs. Over one third of the world's workers are employed in agriculture, second only to the service sector, although the number of agricultural workers in developed countries has decreased significantly over the past several centuries.    

Session 17 :Malnutrition & Nutritional Deficiencies

The body requires many different vitamins and minerals that are crucial for both body development and preventing disease. A nutritional deficiency occurs when the body does not absorb or get from food the necessary amount of nutrition. Deficiencies can lead to a variety of health problems which include digestion problems, skin disorders, stunted or defective bone growth, and even dementia. The most widespread nutritional deficiency worldwide is iron deficiency. Iron deficiency can lead to anemia. This is a blood disorder that causes fatigue, weakness, and a variety of other symptoms. When you are iron-deficient, your body produces fewer red blood cells. The red blood cells it produces are smaller and paler than healthy blood cells. They are also less efficient at delivering oxygen to your tissues and organs. Iron is found in foods such as dark leafy greens, red meat, and egg yolks. It helps your body make red blood cells.