Nutrition is the biochemical and physiological process by which an organism uses food to support its life. It provides organisms with nutrients, which can be metabolized to create energy and chemical structures.
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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.
Upcoming Conference on Food and Nutrition Science
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Conference on food and nutritional science in Lisbon, Portugal
Nutri Food 2025 Lisbon, Portugal
Food chemistry is one of the fields involved in the multi-disciplinary field of food science. It is the study of food components, such as proteins, carbohydrates, fats, and water. In addition, food chemistry assesses the reactions these components go through during food processing and preservation.
Poor diets in early childhood can lead to deficiencies in essential vitamins and nutrients – such as vitamin A deficiency, which weakens children's immunity, increases their risk of blindness and can lead to death from common childhood diseases like diarrhoea.
Nutritional science is the secret ingredient that makes food more than just something to eat – it's the science behind how food powers our bodies, prevents disease and brings communities together. Have you wondered how our bodies digest food and absorb nutrients?
Biotechnology in the food processing sector makes use of micro-organisms for the preservation of food and for the production of a range of value-added products such as enzymes, flavour compounds, vitamins, microbial cultures and food ingredients.
Introduction. Food adulteration refers to the act of intentionally debasing the quality of food by either adding or replacing the food substances with undeclared alternative components, or by the removal of some valuable components. This is usually done to lower the cost or increase the bulk of a given food product.
The Nutrition and Food Safety (NFS) Department is addressing the burden of disease from physical, chemical and microbial hazards in food and unhealthy diets, maternal and child malnutrition, overweight and obesity.
In the subfield of regulatory toxicology, the knowledge of food toxicology may be used as a scientific basis for food policy decisions, e.g., about maximum limits of certain compounds in foods, as well as a basis for enforcement action by authorities, i.e., taking unsafe foods from the market.
Foodomics has been defined as a new discipline that studies the food and nutrition domains through the application of advanced omics technologies for improving consumer's wellbeing, health, and confidence.
Sports nutrition is the study and application of how to use nutrition to support all areas of athletic performance. This includes providing education on the proper foods, nutrients, hydration protocols, and supplements to help you succeed in your sport.
Public health nutrition is the field of study that is concerned with promotion. of good health through prevention of nutrition–related illnesses / problems. in the population, and the government policies and programmes that are. aimed at solving these problems.
Based on the 1996 World Food Summit, food security is defined when all people, at all times, have physical and economic access to sufficient safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life.
Food innovation is the development and commoditization of new food products, processes, and services. Right now, it's happening rapidly. Food and beverage companies are looking for ways to make healthy, nutritious offerings that are not only enticing, accessible, exciting, and unique, but also sustainable.
Mental illness, also called mental health disorders, refers to a wide range of mental health conditions — disorders that affect your mood, thinking and behavior. Examples of mental illness include depression, anxiety disorders, schizophrenia, eating disorders and addictive behaviors
Most eating disorders involve focusing too much on weight, body shape and food. This can lead to dangerous eating behaviors. These behaviors can seriously affect the ability to get the nutrition your body needs. Eating disorders can harm the heart, digestive system, bones, teeth and mouth.
It's caused when extra calories are stored in the body as fat. If you consume high amounts of energy, particularly found in high fat and high sugar foods, and do not use all of the energy through physical activity, much of the extra energy will be stored in the body as fat.
Natural additives are chemical compounds extracted from plants, animals or minerals. Synthetic additives are not extracts, but are the result of a chemical or enzymatic reaction. They are either completely identical to a natural equivalent, or pure creations which do not exist in a natural state.
IMPACT OF LOCKDOWN ON FOOD SECURITY- The impact of lockdown is divided into two categories: Explicit andImplicit impacts. Explicit impact such as loss of income for daily wage labour, high increase in unemployment negatively affecting purchasing power. Implicit impacts such as Hidden Hunger.
Animal nutrition is the science of feed preparation (formulation) and feeding to meet the needs of animals at different phases of growth, or life stages. Therefore, nutritionists need to know the nutrient components of the feed or the raw materials used in ration formulation.
agronomy, branch of agriculture that deals with field crop production and soil management. Agronomists generally work with crops that are grown on a large scale (e.g., small grains) and that require relatively little management.
An additional 330 to 400 kilocalories (kcal) per day is recommended for well-nourished breastfeeding mothers, compared with the amount they were consuming before pregnancy (approximately 2,000 to 2,800 kcal per day for breastfeeding women verses 1,600 to 2,400 kcal per day for moderately active, non-pregnant women.
Upcoming Conference on Food and Nutrition Science
Top conferences on Food and Nutritional Science
Conference on food and nutritional science in Lisbon, Portugal