About Us | Best Food Nutrition Conference | Agriculture Conferences | Food Technology Meetings | Food Technology Conferences

About Longdom Conferences:

A food nutrition conference is a gathering of experts, researchers, professionals, and stakeholders in the field of food and nutrition. These conferences provide a platform for the exchange of knowledge, ideas, and research findings related to various aspects of food and nutrition.To stay updated with the current research findings in these fields, Longdom Conferences extends immense pleasure in inviting you to join the “2nd International conference on food Nutrition and Agriculture".This will be one of the leading Food nutrition conferences scheduled for July 04-05, 2024 in Dubai, UAE. These Food nurtution Conferences and Agriculture Meetings will focus on the theme "Harvesting Health:Nutrition for well being".The aim is to engage, empower, evolve and explore knowledge among both academicians and industry personnel.

Why join LONGDOM conferences?

Understand the current state of research | Meet international colleagues and experts | Visit the exhibition of leading-edge technology | Engage with editors of the top journals in your field | Global networking and certification | Brand Launching and many more to explore

Who will be the participants?

Session-1:Food nutrition
Food nutrition, often referred to simply as nutrition, is the science that studies the relationship between food and the substances that our bodies need to sustain life and promote health. It encompasses the study of nutrients, their sources, their functions in the body, and their effects on health. Here are some key aspects of food nutrition.

Nutrients: Nutrients are the chemical compounds found in food that provide energy, support growth, and maintain bodily functions. There are six main categories of nutrients.

Carbohydrates
Energy
Macronutrients
Carbohydrates
Fats (lipids)
Micronutrients
Vitamins
Minerals
Water
Digestion
Absorption
Metabolism
Nutritional Requirements
Dietary Guidelines
Nutritional Health

Understanding food nutrition is essential for making informed choices about what we eat to maintain good health and prevent diet-related health issues. Nutritional science continually evolves as researchers discover more about the complex interactions between nutrients and their effects on the body.

Session-2:Current trends in food technology and nutrition

This topic encompasses all aspects of current trends in food technology, food science, and human nutrition. It serves as a platform for the practical application of scientific breakthroughs and the acquisition of knowledge in fields such as nutrition, functional foods, food safety, and food science and technology. This comprehensive and authoritative source of information addresses a wide range of global concerns for food scientists, nutritionists, and healthcare professionals. It includes in-depth reviews on various topics, including the relationship between diet and disease, antioxidants, allergenicity, food coloring, microbiological safety, and flavor chemistry. Additionally, it covers essential areas such as the role of nutrients and their bioavailability, risk assessment, food safety standards, food processing, government regulations and policies, nutrition fortification, emerging food products and ingredients, innovative food technologies, the interplay between food and behavior, the impact of processing on nutritional value, food packaging and labeling, functional and bioactive foods, as well as diet and its effects on health.

Plant-Based Foods
Alternative Proteins
Personalized Nutrition
Functional Foods
Clean Label and Natural Ingredients
Food Technology for Sustainability
Nutrition Apps and Wearables
Microbiome Research
Alternative Sweeteners
Food Safety Technology
Zero-Waste Cooking and Circular Food Systems
Climate-Friendly Diets
Culinary Innovation
Online Food Delivery and Meal Kits
Regulatory Changes

Session-3:Nutritional Therapy and Treatments

Nutritional therapy can provide a holistic approach to addressing medical conditions such as addiction and alcohol abuse. It involves the expertise of a trained diet specialist, whether it be a dietitian, healthcare professional, or experienced nutritionist. These dietary plans are typically developed based on a thorough evaluation that includes a review of your medical history, a physical examination, and an assessment of your dietary habits. Recognizing that many medical conditions can be exacerbated by poor nutrition, nutritional therapy aims to improve or manage addiction and alcoholism through a monitored and health-conscious approach to eating. If you are struggling with addiction or alcoholism, this form of therapy may offer valuable support.

Dietary Assessment
Customized Nutritional Plans
Management of Health Conditions
Weight Management
Nutrient Supplementation
Gut Health
Food Sensitivities and Allergies
Sports Nutrition
Mindful Eating and Behavior Change
Chronic Disease Prevention
Monitoring and Follow-Up
Scientific Evidence

Session-4:Food Quality Control and Quality Assurance
Food Quality Control and Quality Assurance are critical processes in the food industry that aim to ensure the safety, consistency, and overall quality of food products. While these terms are often used interchangeably, they represent distinct but complementary approaches to achieving food quality.

Food Quality Control (QC):

Definition: Food Quality Control is a set of procedures and measures implemented during and after the production process to monitor and verify that food products meet specific quality standards and regulatory requirements.

Food Quality Assurance (QA):

Definition: Food Quality Assurance is a comprehensive system of policies, procedures, and practices designed to proactively ensure that food products consistently meet or exceed predefined quality standards and regulatory requirements.

Session-5:Food Bio-Actives and Food Additives

"Food Bio-Actives and Food Additives" refers to two distinct categories of substances used in the food industry, each with its own purpose and characteristics.

Food Stabilizing Agents
Food Structure & Quality
Food Colorant & Emulsifiers
Food Sensory & Flavor Enhancers
Need & Risk Analysis for Food Additives
Food Carbohydrates & Food Lipid: Structures & it’s Interactions

Session-6: Functional foods and Nutraceuticals

"Functional foods" and "nutraceuticals" are related terms that refer to food products and dietary supplements designed to provide health benefits beyond basic nutrition.

Functional foods are those that have the potential to positively impact health beyond providing basic nutrition. They have been shown to support overall well-being and can reduce the risk of various diseases. Nutraceuticals, on the other hand, are foods or food components that offer medicinal or health benefits, including disease prevention and treatment. Nutraceuticals can encompass both naturally nutrient-rich foods and those with specific medicinal properties.

Nutritional development
Bioengineered foods
Dietary supplements
Pharmacology and toxicology

Session-7:Diet for Obesity, Underweight and Gastrointestinal Diseases

Dietary considerations for obesity, underweight, and gastrointestinal diseases vary significantly due to the distinct health concerns associated with each condition. Here's an overview of dietary approaches for each

Obesity and its Treatment
Areas of Adipose Fat Distribution
Dietary Modification and Exercise Pattern
Behaviours Modification
Underweight and its treatment
Diet for Obesity:
Calorie Control
Balanced Diet
Portion Control
Reduced Sugar and Processed Foods
Healthy Fats
Regular Exercise
Diet for Underweight:
Increased Caloric Intake
Protein-Rich Foods
Healthy Fats
Frequent Meals
Nutrient-Dense Foods
Strength Training
Diet for Gastrointestinal Diseases:
Gastroesophageal Reflux Disease (GERD)
Irritable Bowel Syndrome (IBS)
Inflammatory Bowel Disease (IBD)
Celiac Disease
Diverticulitis

Session-8: Food Processing and Engineering

Engineering is a multidisciplinary field applying engineering principles to food production. It covers the transformation of raw agricultural materials into safe, convenient, and shelf-stable food products. This subject involves research on food's physical and engineering aspects, including processing, quality control, packaging, storage, and distribution. It also extends to designing innovative food products and services, managing food facilities and equipment, and exploring the economics of food engineering, including alternative methods.

Here are key aspects and concepts related to food processing and engineering

Food Processing Techniques
Thermal Processing
Freezing and Refrigeration
Drying
Fermentation
Extrusion
Food Preservation
Food Packaging
Quality Control
Food Safety
Food Additives
Food Engineering
Sustainability
Food Product Development
Food Regulations
Food Supply Chain Management
Emerging Technologies
Food Waste Reduction

Fermentation and Food Biotechnology are intertwined disciplines that involve the use of microorganisms and biological processes to transform raw food materials into a wide range of food and beverage products.

This topic covers all research related to food fermentation, including the development of novel fermented foods, the exploration of starter cultures and novel strains for fermentation, the application of ingredients and probiotics, and the utilization of metagenomics approaches to study microbial communities in food systems. The scope of this topic extends beyond the development of enzymes or novel enzymes for food applications, with a focus on producing food ingredients, prebiotic substances, sugars, organic acids, and vitamins. Additionally, any research related to the development of biosensors for food applications will be considered.

Session-10:Food Chemistry and Functional Foods

This topic covers all aspects related to chemical reactions in food, including the major and minor components of food. It encompasses their nutritional, physiological, bioactive constituents, sensory properties, flavours as well as their functional aspects for human health. The scope of this topic is not limited to the development of novel methods that validate the bioactive components in food and food products, but also includes experimental studies on food digestion and the bioavailability of bioactive compounds in relation to human health.

Subtopics in Food Chemistry:

Macronutrient Chemistry
Micronutrient Analysis
Subtopics in Functional Foods:
Probiotics and Prebiotics
Antioxidant-Rich Foods
Fortified Foods
Dietary Fiber and Digestive Health
Omega-3 Fatty Acids
Functional Food Formulation
Clinical Studies and Health Claims
Bioactive Compounds
Food Additives
Flavor Chemistry
Food Preservation
Food Processing Chemistry
Food Packaging Materials

Session-11:Food Safety, Quality, and Policy

Food Safety, Quality, and Policy encompass critical aspects of the food industry that are essential for ensuring the safety, nutritional value, and regulatory compliance of food products.

This subject area encompasses comprehensive research in the realm of food safety, spanning chemical and microbiological dimensions. It delves into critical methodologies like Hazard Analysis and Critical Control Points (HACCP), Food Safety Management Systems, and the Halal system. Additionally, this topic explores the enhancement of food quality through innovations in ingredients, processing technology, flavors, and packaging.

Here are some key subtopics within this field

Subtopics in Food Safety:

Microbial Food Safety:
Chemical Food Safety:
Allergen Management:
Food Safety Auditing and Certification:
Food safety auditing standards (e.g., GFSI)

Subtopics in Food Quality:

Sensory Evaluation
Quality Control and Assurance
Shelf Life and Packaging
Analytical Methods
Food Authenticity and Traceability

Subtopics in Food Policy:

Food Safety Regulation
Nutrition and Health Policy
Sustainable Agriculture and Food Policy
International Food Trade and Policy
Food Security and Access

Session-12:Crop Biotechnology

Crop biotechnology involves genetic modification to enhance crop traits and productivity. It employs tools like genetic engineering and gene editing to introduce or modify genes, resulting in benefits like pest resistance, environmental resilience, and improved nutrition. This field addresses global challenges, including food security and sustainable agriculture. It offers potential solutions like hardy crops that reduce chemical inputs and provide nutritious food. However, ethical, regulatory, and environmental concerns necessitate responsible and sustainable practices.

Genetic Modification Techniques
Crop Improvement
Nutritional Enhancement
Crop Protection
Environmental Considerations
Sustainability
Regulatory and Ethical Issues
Crop Biotechnology in Developing Countries
Biotechnology and Crop Breeding
Future Trends and Innovations
Global Trade and Market Considerations

Session-13:Climate Change and Agriculture

Climate Change and Agriculture is a critical field that investigates the intricate relationship between shifting climate patterns and agricultural practices. This intersectional study involves understanding how climate change impacts crop growth, livestock health, and food systems at large. It encompasses a range of topics:

Subtopics in Climate Change and Agriculture

Climate Impact Assessment
Adaptation Strategies
Mitigation Efforts
Crop Selection and Management
Water Resource Management
Livestock and Animal Agriculture
Soil Health and Carbon Sequestration
Food Security
Resilience in Rural Communities
Climate-Smart Agriculture
Policy and International Cooperation
Research and Innovation
Economic Consequences
Education and Outreach

Session-14:Global Trade and Agriculture

Global Trade and Agriculture is a multifaceted domain that explores the intricate relationship between international trade and the agricultural sector. It involves a wide array of topics and considerations:

Subtopics in Global Trade and Agriculture:

Trade Agreements and Policies
Market Access and Barriers
Trade and Food Security
Commodity Markets and Price Volatility
Export and Import Dynamics
Supply Chains and Logistics
Quality and Safety Standards
Emerging Markets and Opportunities
Trade and Sustainable Agriculture
Climate Change and Trade
Intellectual Property Rights and Agriculture
Trade Disputes and Conflict Resolution

Session-15:Sustainable Agriculture

Sustainable Agriculture is a holistic approach to farming that aims to balance the need for agricultural production with environmental stewardship, social responsibility, and economic viability. It encompasses a wide range of topics and practices aimed at fostering long-term sustainability:

Subtopics in Sustainable Agriculture:

Agroecology
Soil Health
Crop Diversity and Rotation
Water Management
Integrated Pest Management (IPM)
Organic Farming
Precision Agriculture
Livestock Management
Sustainable Food Systems
Climate-Smart Agriculture
Biodiversity Conservation
Certification and Standards
Economic Viability
Policy and Governance
Education and Outreach

This topic covers all research related to the development of local and national culinary dishes, as well as the exploration of novel processing techniques for food and beverage applications. It includes sensory evaluations of new recipes and innovations in gastronomy, such as creativity in gastronomy, culinary trends, culinary performance, and gastronomic experiences. The scope of this topic extends beyond gastronomic tourism, culinary traditions, sustainability in gastronomy, and culinary history, to include the development of new culinary products.

Session-17:Agriculture and Crop Science Technology

Agriculture and Crop Science Technology is a dynamic field at the intersection of agriculture, biology, and technology, dedicated to enhancing crop production, sustainability, and agricultural efficiency. It encompasses a broad range of topics and innovations.

Subtopics in Agriculture and Crop Science Technology.

Crop Breeding and Genetics
Precision Agriculture
Biotechnology and Genetic Engineerin.
Crop Monitoring and Remote Sensing
Digital Agriculture and Farm Management
Soil Health and Nutrient Management
Water Management and Irrigation
Climate-Resilient Agriculture
Integrated Pest Management (IPM)
Agroecology
Bioinformatics and Computational Biology
Smart Farming and Internet of Things (IoT)
Food Traceability and Safety
Vertical Farming and Controlled Environment Agriculture
Biological and Organic Farming
Rural Connectivity and Access to Technology

Session-18:Pharmaceuticals vs Nutraceuticals
Pharmaceuticals vs. Nutraceuticals represents a critical distinction in the world of health and wellness. While both play roles in supporting health, they differ significantly in terms of regulation, purpose, and delivery. Here are subtopics that delve into this contrast.

Subtopics in Pharmaceuticals vs. Nutraceuticals:

Definition and Purpose
Regulation and Oversight
Medical Application
Formulation and Ingredients
Therapeutic Claims
Side Effects and Risks
Dosage and Prescription
Clinical Research and Evidence
Disease Treatment vs. Health Enhancement
Availability and Accessibility
Cost and Affordability
Future Trends and Convergence

Session-19:Probiotics and Prebiotics food

Probiotics and Prebiotics in Food represent a growing area of interest in nutrition and health, focusing on the beneficial microorganisms and dietary fibers that support gut health and overall well-being. Here are subtopics that delve into this realm:

Subtopics in Probiotics and Prebiotics in Food:

Definition and Function
Natural Sources
Health Benefits
Gut Microbiome
Probiotic Supplements
Prebiotic Fiber Types
Symbiotic Products
Digestive Disorders and Probiotics
Prebiotics and Weight Management
Dietary Guidelines
Safety and Allergies
Future Research and Innovation

Session-20:Agricultural Economics

Agricultural Economics is a multidisciplinary field that applies economic principles to the study of agriculture, including the production, distribution, and consumption of agricultural goods and services. It encompasses a wide range of topics and issues related to the economic aspects of farming and the agricultural sector.

Subtopics in Agricultural Economics:

Supply and Demand Analysis:
Farm Management:
Agricultural Policy:
Rural Development:
Market Structure and Competition:
Environmental Economics:
Consumer Behavior and Food Choices:
International Trade and Agriculture
Food Security and Hunger
Agricultural Technology and Innovation
Risk and Insurance
Sustainable Agriculture
Labor and Farm Workers
Economic Impacts of Climate Change
Economic Development and Food Systems

Session-21:Veterinary Nutraceuticals

Veterinary Nutraceuticals refer to nutritional supplements and functional foods specifically designed for animals to support their health and well-being. This field combines veterinary science and nutrition to address various health concerns in pets and livestock.

Here are subtopics that delve into this domain:

Subtopics in Veterinary Nutraceuticals:

Definition and Types
Common Health Concerns
Safety and Regulation
Nutritional Supplements
Joint Health and Mobility
Skin and Coat Health
Digestive Health
Cardiovascular Health
Cognitive Function
Weight Management
Immune Support
Pet Food Formulations
Dietary Guidelines
Holistic Veterinary Care
Research and Evidence-Based Practice

Session-22:Pediatric Nutrition

Pediatric Nutrition, also known as pediatric dietetics or pediatric dietetics, is a specialized field focusing on the dietary and nutritional needs of infants, children, and adolescents. Proper nutrition during childhood is critical for growth, development, and overall health. Here are subtopics that delve into this essential area:

Subtopics in Pediatric Nutrition

Nutritional Requirements at Different Ages
Breastfeeding and Infant Nutrition
Nutrition for Preterm Infants
Introduction to Solid Foods
Childhood Obesity Prevention
Food Allergies and Sensitivities
Growth Monitoring and Assessment
Pediatric Nutrition for Chronic Diseases
Healthy Eating Habits
Nutrition for Picky Eaters
Nutrition for Sports and Athletics
School Nutrition
Micronutrient Requirements
Pediatric Feeding Disorders
Cultural and Dietary Diversity
Nutrition Education and Parental Guidance

Session-23:Other Food Nutrition and Agriculture conference:

1.Food Security and Hunger

2.Nutritional Science

3.Precision Agriculture

4.Food Safety and Quality

5.Rural Development

6.Nutrition Education and Promotion

7.Food Processing and Technology

8.Global Trade and Agriculture

9.Food Waste Reduction

10.Dietary Patterns and Health

11.Policy and Regulation

12.Innovation in Food Production

13.Agricultural Economics

14.Community Engagement and Sustainable Agriculture

15.Food Ethics and Equity

16.Future Trends and Challenges

Abstracts enquiry

Registration enquiry

Contact Enquiry

Phone

WhatsApp

Useful Links

News

Newsletter

About

Food Nutritions and Agriculture