Food, Nutrition and Health
Nutrition is the science that interprets the interaction of nutrients and other substances in food (e.g. phytonutrients, anthocyanins, tannins, etc.) in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. The diet of an organism is what it eats, which is largely determined by the availability, processing and palatability of foods. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of food-borne illnesses. A poor diet may have an injurious impact on health, causing deficiency diseases such as blindness, anemia, scurvy, preterm birth, stillbirth and cretinism
- Nutrient Bioavailability
- Food Science of Animal Resources
- Carbohydrates Structure and Interactions with Water and Proteins
- Lipids Structures and Interactions with Water and Food Proteins
- Food Protein Denaturation
- Interaction of Salts and Minerals with Food Proteins and Water
- Divergence and Convergence in Nutrition Science
- Metabolomics of Carotenoids: The Challenges and Prospects
- Role of Food and Nutrition in Health
- Vitamins and Minerals
Related Conference of Food, Nutrition and Health
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
August 25-26, 2025
17th International Conference on Food Technology and Processing
Singapore City, Singapore
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
Montreal, Canada
March 7-8 2016
International Conference on Global Food Security
Miami FL
Food, Nutrition and Health 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
- Rheology and Kinetics of Chemical Reaction in Food
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