Cereal Chemistry and Sea Food Chemistry
A staple food is one that is eaten regularly and in such quantities as to constitute the dominant part of the diet and supply a major proportion of energy and nutrient needs. A staple food does not meet a population's total nutritional needs: a variety of foods is required. This is particularly the case for children and other nutritionally vulnerable groups. Typically, staple foods are well adapted to the growth conditions in their source areas. For example, they may be tolerant of drought, pests or soils low in nutrients. Farmers often rely on staple crops to reduce risk and increase the resilience of their agricultural systems. Most people live on a diet based on one or more of the following staples: rice, wheat, maize (corn), millet, sorghum, roots and tubers (potatoes, cassava, yams and taro), and animal products such as meat, milk, eggs, cheese and fish.
Seafood as a whole food is highly nutritious. Benefits to human health associated with the consumption of seafood are noted for multiple bodily organs and physiological functions. Seafood compares favourably with other protein sources as it offers superior macronutrients in the ideal form of lean proteins combined with healthy omega-3 long chain polyunsaturated fatty acids (n-3 LCPUFAs),and a wide array of highly bioavailable micronutrients.
- Cereal Chemistry:Product Development
- Research, Quality Control and Assurance
- Seafood Nutrients and Fish Oil
- Seafoods: Physiology and Biochemistry
- Sea Food Health Risk
- Seafood and Staple food:Production, Handling and Processing
- Cereal Processing
- Seafood and Staple food:Industries and Related Business
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Cereal Chemistry and Sea Food Chemistry Conference Speakers
Recommended Sessions
- Cereal Chemistry and Sea Food Chemistry
- Chemistry behind Meat and Poultry Processing
- Chemistry of Food
- Entrepreneurs Investment Meet
- Equipments and Techniques
- Food Structure and Functionality
- Food Dairy: Science, Research & Sustainability
- Food Flavor Chemistry
- Food Storage and Preservation
- Food, Nutrition and Health
- Functionality and Behaviour of Hydrocolloids
- Hydrophilic Colloids in Food Industry
- Processing,Fortification and Packaging of Food
- Recent Advancement in Food Science and Food Business
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