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International Conference on Food Science and Nutrition, will be organized around the theme “Unlock your potential with a good knowledge on food & Nutrition”

Food Science-2022 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Science-2022

Submit your abstract to any of the mentioned tracks.

Register now for the conference by choosing an appropriate package suitable to you.

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 facts of the food system. The microbiology and the safety aspects of food must also be understood.

Food innovation and Technology is the development and commoditization of new food products, processes and services. Food and beverages companies are looking for ways to make healthy, nutritious offerings that are not only enticing, accessible, exciting and unique but also sustainable.

Nutritional science deals with the organism's responses to the diet. It includes studies not only on the nutrients themselves but also on molecular interactions, metabolic and signaling pathways, physiology, pathology, and toxicology. The science of nutrition developed out of discoveries in modern chemistry and medicine. Nutritional science has had a major impact on public health by identifying optimal nutrient intakes on a population-wide basis.


Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. It develops and manages the processes by which food is transformed from raw harvest to edible goods purchased by individual consumers. And Biotechnology refines and extends methods that produce new plants and animals.


Food Chemistry focuses on the composition and structure changes in molecules induced by processing, distribution and domestic conditions of foods and food products during their different processing stages and storage periods. Food Chemistry has rapid development in the past few decades based on modern chemistry and biochemistry.

Microorganisms involved in food microbiology include bacteria molds and yeasts. Bacteria mainly cause food intoxication and food spoilage thereby causing various humans get health diseases, Probiotic bacteria, including which produces bacteriocins can kill and inhibit pathogens. Alternatively, purified bacteriocins such as nisin can be added directly to food products for food safety.


Ethnic foods are getting widespread worldwide. Notwithstanding, food borne outbreaks and food remembers because of the contamination of those foods with unhealthful agents, toxins, unacknowledged allergens, and unsafe chemical compounds area unit increasing in recent years at the side of their growing quality.


Good nutrition is fundamental to improving immunity. The immune system is the body’s defense against disease and infection and several factors influence the function of the immune system including stress, sleep and nutrition. Providing a diet high in nutrition foods rich in vitamins and minerals supports optimal function of the immune system by providing antioxidants to slow damage of cells caused by free radicals.

Food Allergies represent an increasingly prevalent human health problem and therapeutic options remain limited with avoidance being mainstay, despite its adverse effects on quality of life.


Dietary supplements come in the form of pills, capsules, powders, gel tabs, extracts or liquids. They might contain vitamins, Minerals, fiber, amino acids, herbs or other plants or enzymes.

Nutrition plays a pivotal role in fitness by supporting the training and composition demands of any sportsman and recreational in any sport. Good food choices help make sure you have enough energy, which in turn helps training and aids recovery.

Food additive is any substance added to food. Natural food additives are made from natural sources such as fruits, plants, animal lard and insects, while artificial additives are made synthetically. A large fraction of these additives would be flavoring agents. Applications are high intensity sweeteners, Bakery & confectionary, Food & Nutrition, Beverages, Dairy & Frozen Desserts, Sauces & Dressings.