Nov 09-10, 2020    Paris, France

Future Assessments on Nutrition Management and Deficiency Diseases

Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. Nutrition focuses on how diseases, conditions, and problems can be prevented or reduced with a healthy diet.

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 facets of the food system.

Target Audience:

  1. Business Entrepreneurs
  2. Nutritionists
  3. Manufacturing Medical Devices Companies
  4. Nutrition and Food science Associates
  5. Pediatric Dieticians
  6. Department of  Nutrition and Dieticians
  7. Health-Care Professionals
  8. Dieticians
  9. Pediatric Gastroenterologists
  10. Pediatric Nutritionists
  11. Nutrition based Companies
  12. Pediatric Associations and Societies
  13. Pediatric Physicians
  14. Pediatric Researchers
  15. Primary Care Doctors
  16. Researchers and Scientists
  17. Training Institutions
  18. Pediatricians
  19. Pharmaceutical companies
  20. Universities and College Students
  21. Clinical Nutritionists
  22. Infant care specialist etc.
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