Track Categories

The track category is the heading under which your abstract will be reviewed and later published in the conference printed matters if accepted. During the submission process, you will be asked to select one track category for your abstract.

Food science is the study of the physical, biological, and chemical makeup of food; the causes of food deterioration; and the concepts underlying food processing.

Food scientists and technologists apply scientific disciplines including chemistry, engineering, microbiology, and nutrition to the study of food to improve the safety, nutrition, wholesomeness and availability of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package, and/or store food according to industry and government specifications and regulations. The tools of food biotechnology include both traditional breeding techniques, such as cross-breeding and more modern methods, which involve using what we know about genes, or instructions for specific traits, to improve the quantity and quality of plant species.

Modern food biotechnology increases the speed and precision with which scientists can improve food traits and production practices. For centuries prior to the development of this technology, farmers have spent generations crossbreeding plants or animals to obtain the specific beneficial traits they were looking for and avoid the traits they did not want. The process not only took a lot of time and effort, but the final outcome was far from guaranteed. Today, food biotechnology utilizes the knowledge of plant science and genetics to further this tradition. Through the use of modern biotechnology, scientists can move genes for valuable traits from one plant to another. This process results in tangible environmental and economic benefits that are passed on to the farmer and the consumer.

  • Track 1-1Sports supplements products
  • Track 1-2Mechanism of action
  • Track 1-3Supplementation stratergies
  • Track 1-4Protein shakes supplements (soy protein)
  • Track 1-5Anabolic supplements
  • Track 1-6Creatinine supplements
  • Track 1-7Creatinine supplements

Food and beverage technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food and beverages. Related field of food and beverage technology includes analytical chemistry, industrial chemistry, biotechnology, engineering, nutrition, quality control, and food safety management. Food and beverage technology is a series of process starting with food research, product development, quality assurance and quality control and food regulation. Food and beverage technology is a careful, systematic study, investigation, and compilation of information about foods and their components.

  • Track 2-1Diet-gene interaction
  • Track 2-2Inherited genes
  • Track 2-3Nutrigenetics
  • Track 2-4Gene expression
  • Track 2-5Gene-Environment Interaction

A wide variety of seafood products are available in the U.S. marketplace from many different sources. In the U.S., wild fish and shellfish are harvested by commercial fishermen in both near shore and open ocean waters, and in fresh water lakes or rivers. Farm raised (aquacultured) seafood products are raised both on land in ponds (catfish), or re-circulating tanks (tilapia and hybrid bass), and in near shore coastal waters (salmon and shellfish). These same methods are used to farm a wide variety of fish and shellfish in other countries around the world which are then imported into the U.S.

Once seafood products are harvested, they are generally processed or packaged for distribution to retail stores and restaurants. Wild fish and shellfish are unloaded from harvest vessels and farmed products are harvested from facilities then transported and packed for distribution to processing plants or wholesalers. Processors convert the whole fish or shellfish to various other product forms such as fresh fish fillets or steaks or other items such as frozen products, breaded fish portions, and canned or smoked products. Some of these products may be further converted by secondary processors to heat and serve or ready-to-eat products like seafood salads, entrees or other items. Wholesalers and foodservice distributors receive both raw and processed products from many different domestic and foreign sources and distribute them to retail stores and restaurants. Consumers purchase these products from retail stores for home consumption or at restaurants and other foodservice establishments.

  • Track 3-1Nutraceutical products
  • Track 3-2Dietary fibers
  • Track 3-3Disease modifiers

Dairy husbandry is one of the strategic sectors of agriculture that has a major impact on public health, the environment and economy. Dairy science and technology provides knowledge and expertise on the production of highly nutritious and safe milk and dairy products in a sustainable manner.

Dairy technology is the branch of engineering which explores milk & milk products processing. Dairy technology is a division of engineering that deals with the processing of milk and its products. Dairy technology study involves processing, storage, packaging, distribution and transportation of dairy products by implying the science of bacteriology, nutrition and biochemistry. Working alongside dairy scientists, dairy engineers and farm managers, you're the bacteria problem-solver of the group. You may specialize in one particular area of dairy production such as milk handling and processing, or even one product like sour cream.


  • Track 4-1DNA sequencing technologies

Meat science and the research and studies conducted both independently and in conjunction with many industry stakeholders over the last 40 years have provided a greater understanding of the relationship between animal-handling techniques prior to harvesting (slaughter) and the quality of the meat produced. As well, improved practices during and after the harvesting of animals, especially in large processing plants, have contributed to progress in the meat industry. These include improvements to refrigeration and storage, aging of meats (mainly beef and lamb carcasses), and transportation. Additionally, the slaughter process itself has changed over time, and now beef and veal animals are usually stunned with a captive bolt gun (with a retractable bolt penetrating the brain), rendering the animals unconscious prior to bleeding.

All of these developments have improved the end product, which ultimately ends up at local meat stores and restaurants. However, even today a small amount of product can still be found to be substandard (mainly due to faster processing methods in larger plants). In order to understand some of the factors that can alter the quality of the end product, especially tenderness, colour, flavour, and nutritional value of meat (protein), we must turn to science.

  • Track 5-1Dietary self-monitoring

Packaging is an essential medium for preserving food quality, minimising food wastage and reducing preservatives used in food. The packaging serves the important function of containing the food, protecting against chemical and physical damage whilst providing information essential to consumers and marketers.

Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries. Food engineers are employed in food processing, food machinery, packaging, ingredient manufacturing, instrumentation, and control.

The main types of food packaging are glass containers, vacuum packaging, tetra pack containers, plastic packaging, tin packaging, cardboard packaging, wood packaging, long-life packaging, ice cream packaging, metal packaging, laminated packaging, and juice packaging.

  • Track 6-1Metabolomics analysis
  • Track 6-2Transcriptomics
  • Track 6-3Integrating Genomics

Molecular gastronomy is a sub discipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three areas, as cooking was recognized to have three components: social, artistic, and technical.[4] Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.

  • Track 7-1Food and Dairy Technology
  • Track 7-2Food Fermentation
  • Track 7-3Chemistry of Food and Bio-processed Materials
  • Track 7-4Food Decomposers

Microorganisms are essential for the production of foods such as cheese, yogurt, bread, beer, wine and other fermented foods. Fermentation is one of the methods to preserve food and alter its quality. Yeast, especially Saccharomyces cerevisiae, is used to leaven bread, brew beer and make wine.

Enzymes main activity is too breakdown food into small particles so that it may absorbed into the blood stream. Enzymes help the food industry to improve freshness, optimize production, add texture, ensure quality consistency and reduce costs – gains that enable our customers to reduce their water and energy consumption and waste.

Enzymes are large biological molecules that speed up or catalyse chemical reactions in living organisms. They play a critical role in everyday life. In fact, they regulate every single part of body. All the tissues, muscles, bones, organs, and cells arwe run by enzymes.

  • Track 8-1Anabolic steroids
  • Track 8-2Multivitamins
  • Track 8-3High-protein diet
  • Track 8-4Adequate hydration
  • Track 8-5Ketogenic diets for Athletes
  • Track 8-6Rehabilitation

Coating is an industrial process that consists of applying a liquid or a powder onto the surface of an edible product to convey new (usually sensory) properties. Coating designates an operation as much as the result of it: the application of a layer and the layer itself. Coating takes different meanings depending on the industry concerned.

Coatings can be added for the enhancement of organoleptic properties of a food product. Appearance and palatability can be improved by adding colour (white dragee, brown chocolate), changing the surface aspect (glazed sweets or rough, crispy nuggets); changing or adding tastes (sweet dragee, salted snack) or flavours (fruit-glazed sweet goods), or texture (breaded crispy nuggets). Coatings also can be used to add vitamins and minerals (enriched white rice) or food energy. The coating process begins with the application of the coating on the food product, but the end product must be stable throughout its shelf life. Therefore, a coating process is completed by a stabilizing process, either by freezing, cooling, heating or drying.

  • Track 9-1Nutritional Food
  • Track 9-2Herbal Medicines

Food preservation includes preventing the growth of bacteria, fungi or other micro-organisms as well as retarding the oxidation of fats that cause rancidity thus promoting longer shelf life and reduced hazard from eating the food. Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing is process of transformation of raw ingredients into food by the means of physical and chemical means. It is the process of producing raw food ingredients into marketable food products which can be easily prepared and used by the consumers. Example of Food Processing includes preparing space food for consumption under zero gravity. It is easy to keep processes food for long time, canned and frozen fruits and vegetables, Foods fortified with nutrients such as fiber, vitamin D and omega-3 fatty acids. Safety is a major concern in food processing, because packaged food can be contaminated easily and due to increase in contamination quickly it can cause widespread illness. Food processing must be balanced with the food preservation also. Food preservation is to stop or slow down the spoilage of food, loss of quality and edibility of food for longer time. It involves preventing the growth of bacteria, fungi and microorganisms from. It includes drying, refrigeration, freezing, vacuum packing etc.

  • Track 10-1Food engineering innovations
  • Track 10-2Food additives
  • Track 10-3Food Aesthetics
  • Track 10-4Probiotics and Prebiotics
  • Track 10-5Adulterants

The nutrients regularly used in grain fortification prevent diseases, strengthen immune systems, and improve productivity and cognitive development. Wheat flour, maize flour, and rice are primarily fortified to: Prevent nutritional anemia. Main methods of food fortification: Commercial and industrial fortification (wheat flour, corn meal, and cooking oils) Bio fortification (breeding crops to increase their nutritional value, which can include both conventional selective breeding and genetic engineering) Home fortification (example: vitamin D drops)

Here are some examples of fortified foods that are great additions to the diet:

  • Grain products (like bread and pasta) with folic acid.
  • Milk fortified with vitamin D. Vitamin D is crucial for strong bones, normal muscle function and aids in keeping the immune system healthy.
  • Fortified orange juice with calcium.

Food adulteration

Food adulteration refers to the addition or mixture of unwanted materials to the food.

It is the process of decrease in the food quality due to addition of the lower quality products or due to the extraction of the important ingredient/s.

Food adulteration decreases the quality of the food and could possess the threat

The adulteration process could be intentional or incidental.

Incidental adulteration refers to the addition of the foreign particle due to ignorance, negligence or accidently

Intentional adulteration refers to the purposeful addition of foreign particle for improving the appearance, weight, or to gain profits.

Addition of synthetic milk in cow milk, mixing of saw dust with turmeric or spices, etc., are the common examples of food adulteration.


  • Track 11-1Biomass products
  • Track 11-2Green Chemistry
  • Track 11-3Sustainable food futures
  • Track 11-4Rebuilding consumers’ trust in food

What quality control or quality assurance in the food industry mean? Quality control and quality assurance are often used interchangeably to refer to the actions performed to ensure the quality of a product, but could you explain the difference between the two terms?

Although they’re closely related and both encompass aspects of quality management, quality control and quality assurance are fundamentally different in their focus. Quality assurance is process oriented and focuses on defect prevention. Quality control is product oriented and focuses on defect identification. The general aspects of quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing methods, packaging, storage, and distribution.

Advantages of quality assurance include: Costs are reduced because there is less wastage and re-working of faulty products as the product is checked at every stage. It can help improve worker motivation as workers have more ownership and recognition for their work (see Herzberg).


  • Track 12-1Electronic Waste Recycling Technologies
  • Track 12-2Bakery Waste Treatment
  • Track 12-3Treatment of Meat Wastes
  • Track 12-4Enzyme Production from Food Wastes
  • Track 12-5Advanced valorisation strategies
  • Track 12-6Bioconversion of Food Wastes to Energy

Today, it is widely acknowledged that food allergies are a significant and growing public health problem in the U.S. and other developed countries. This understanding of the disease is due, in large part, to the work of epidemiologists – researchers who focus on the causes and distribution of diseases in human populations. Epidemiological studies provide vital clues that help scientists and public health officials to prevent and control disease. (For example, epidemiologists discovered the link between smoking and cancer.)

Epidemiologists researchers focus on provide important data about who gets food allergies and the possible role of such factors as diet, hygiene, geography, ethnicity, and much more. Epidemiologists’ findings provide new avenues for other researchers – such as immunologists and geneticists – to explore. Finally, because these studies provide powerful evidence of the growth and impact of food allergies, they also help advocates make a strong case for laws and policies that create safer environments for people with food allergies, and for federal funding for research.


This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food. It pays particular attention to the microstructure and rheology of concentrated systems containing deformable particles, emulsion droplets and gas bubbles, and describes factors affecting the composition, structure and dynamic properties of fluid interfaces, particularly the role of adsorbed polymers and surfactants in controlling stability. In addition, coverage of the application of new physical concepts to systems containing fat crystals and starch particles gives insight into the processing of food colloids.

Food Colloids: Interactions, Microstructure and Processing describe the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. 

  • Track 14-1Soil Health
  • Track 14-2Soil Fertility and Soil Biochemistry Experts Meeting
  • Track 14-3Soil and Plant Analaysis
  • Track 14-4Sustainable Soils and Soil Geology
  • Track 14-5Soil Microbiology and Soil Remediation

Spices are groups of food adjunct that have been in use for thousands of years to enhance the sensory quality of food. Apart from flavouring, spices are also used in botanicals, beverages, preservatives, pharmaceutical and other industries. Since, each of the spices possesses more than one health beneficial property and there is also a possibility of synergy among them in their action, using spice in diet can make life not only more spicy but also more healthy.

Antioxidants are substances that prevent oxidation of other compounds or neutralize free radicals. Spices and herbs are rich sources of antioxidants. They have been used in food and beverages to enhance flavour, aroma and colour. Due to their excellent antioxidant activity, spices and herbs have also been used to treat some diseases. In this review article, the chemical composition and antioxidant activity of spices and culinary herbs are presented. The content of flavonoids and total polyphenols in different spices and herbs are summarized. 

  • Track 15-1Exercise

Food scarcity is set to define food production in the coming decades, putting food security issues at the top of the global agenda. The demand for food is growing, due in particular to two factors: population and income growth.

Food shortage is a serious problem facing the world and is prevalent in sub-Saharan Africa. The scarcity of food is caused by economic, environmental and social factors such as crop failure, overpopulation and poor government policies are the main cause of food scarcity in most countries. Environmental factors determine the kind of crops to be produced in a given place, economic factors determine the buying and production capacity and socio-political factors determine distribution of food to the masses. Food shortage has far reaching long and short term negative impacts which include starvation, malnutrition, increased mortality and political unrest. There is need to collectively address the issue of food insecurity using both emergency and long term measures. 

The nutritious and adequate food supply is vital to human survival, it can also pose a health risk from foodborne illnesses, which at times become fatal.

In addition to providing nutrients, food can also potentially be a source of harm to a consumer. Hazards associated with food include microbiological pathogens, naturally occurring toxins, allergens, intentional and unintentional additives, modified food components and agricultural chemicals. Hence, food safety is needed. Food safety is a scientific discipline describing the handling, preparation and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Effective food control systems are essential to protect the health and safety of consumers. They are also critical in enabling countries to assure the safety and quality of their foods entering international trade and to ensure that imported foods conform to national requirements. Food security can be defined as the notion that all people, especially the most vulnerable, have dignified and unthreatened access to the quality and quantity of culturally appropriate food that will fully support their physical, emotional and spiritual health.

  • Track 17-1Anorexia
  • Track 17-2Emotional eating
  • Track 17-3Compensatory Behaviors
  • Track 17-4Weight Regulation
  • Track 17-5Bulimia

Food Conferences workshop clarifies us that how Food Forensics helps in examination of food, drinkable and encourage stuff. Stable iota arrangements are regularly acclimated affirm the “Environmental fingerprint “of a product which may then be contrasted with a reference data of real examples to check for consistency with beginning or generation framework claims. It helps in logical assurance of the starting point of sustenance and drink and identification of extortion or fake item and eventually winds up in entire Protection. These Food occasions gives data about Food contaminants, nourishment borne medical issue, Food science and innovation training, sustenance morals, Food fixings, nourishment added substances and wellbeing, Community wellbeing, perky and nourishment, Food hypersensitivities: causes, cures, administration, FDA, nourishment naming pointers and implications, Integrated ways to deal with nourishment substance and unfavourably susceptible response hazard administration. The point of arranging the sustenance gatherings is to supply introduction to innovations, government/institutional help, differed conspires and to build worldwide attach ups and to supply data with respect to late patterns in Food and beverage Sector.

Food labels contain a great deal of information on most packaged foods. The FDA has proposed updates to the current Nutrition Facts label.


The serving size on the label is based on an average portion size. Similar food products have similar serving sizes to make comparing products easier. The serving size on the label does not always correlate with a healthy serving size. Most of the time, it does not match the serving size on the diabetic exchange list. The United States Food and Drug Administration (FDA) has proposed making changes to the food labels that may correct these problems.

Amounts per Serving

The total calories and the calories from fat are listed. These numbers help consumers make decisions about fat intake. The list of nutrients includes total fat, trans fat, saturated fat, cholesterol, sodium, total carbohydrate, dietary fibersugars, and protein. These nutrients are important to our health. Their amounts are given in grams (g) or milligrams (mg) per serving to the right of the nutrient.

Vitamins and Minerals

Only 2 vitamins (A and C) and 2 minerals (calcium and iron) are required on the food label. But, when vitamins or minerals are added to the food, or when a vitamin or mineral claim is made, those nutrients must be listed on the nutrition label. Food companies can voluntarily list other vitamins and minerals in the food.

Per cent Daily Value

The amounts of vitamins and minerals are listed as a per cent Daily Value on the nutrition label. The per cent Daily Value for vitamins and minerals gives a general idea of how much of a vitamin or mineral 1 serving of the food contributes to the total daily requirement. For example, if the per cent Daily Value for vitamin C of all the foods you eat in a day adds up to 100%, you are getting the recommended amount of vitamin C.


  • Track 19-1Obesity Prevention
  • Track 19-2Chronic stress

Nano chemistry is the study of atom by atom or extremely small things in chemistry, physics, biology, materials science, and engineering and its applications. Nano chemistry is an advance area of chemistry for the study of nanoparticles and their compounds reactions and the production. Nano chemistry also covers medicine, computing, scientific exploration, and electronics, where Nano chemistry offers the promise of building objects.

Nanotechnology is an exciting and rapidly emerging field in agriculture and food science. The usage of Nano scale materials in sensing and detection applications is growing quickly, providing alternative methods to conventional techniques for detecting chemical and biological contaminants in foods, beverages, and other products. Nanotechnology has the potential to innovate the agricultural, feed, and food sectors (further stated as agri/feed/food). Applications that are marketed already feature original product packaging with antimicrobial nanoparticles, and agrochemicals and nutrients that have been nano-encapsulated. Many nano-enabled products are presently under research and development, and may be introduced into the industry in the future. In coming days, newer modes of safeguarding food are going to be developed with the help of nanotechnology.

Good nutrition is one of the keys to a healthy life. You can improve your health by keeping a balanced diet. You should eat foods that contain vitamins and minerals. This includes fruits, vegetables, whole grains, dairy, and a source of protein. Balanced nutrition and regular exercise are good for your health. Agriculture is the cultivation of plants, animals, and some other organisms, such as fungi, for the production of food, fibre, fuel, and medicines used by society.

Agricultural research has occurred continuously since humans began shifting food acquisition methods from hunter-gatherer to agrarian. The early goal of agricultural research was simply better methods of producing food. As humans and agriculture progressed, research widened to control of diseases and pests, better cultivars, productive fields or animal rearing facilities, improvement of food crops, and basic biological understanding of plants and animals. The early studies were empirical, that is, trial and error. Nevertheless, these were the forerunners of agricultural research and in many ways the forerunners of many forms of scientific investigation.


  • Track 21-1Food Safety Regulations
  • Track 21-2Predictive Microbiology
  • Track 21-3Food ethics and the public
  • Track 21-4Hazard Analysis Critical Control Points
  • Track 21-5Microbial Detection and Food Safety

The food we eat reaches us via food supply chains through which food moves systematically in domino-like motion from producers to consumers while the money consumers pay for food goes to people who work at various stages along the food supply chain in the reverse direction.

Advanced Supply Chain Management (ASCM) is an advanced course in the field of Operations Research & Operations Management. Food and agribusiness supply chains are often globally interconnected systems with a large variety of complex relationships.

Supply-chain management (SCM), the management of the flow of goods and services, involves the movement and storage of raw materials, of work-in-process inventory, and of finished goods from point of origin to point of consumption. Marketing channels play an important role in supply-chain management.

  • Track 22-1Advanced food analysis technologies
  • Track 22-2Advanced food packaging technologies

Modern farming methods increase the production in almost every sector. Using modern agriculture and farming is a must because modern farming methods can increase production and can feed the world. A major part of the population is directly or indirectly involved with agriculture and farming business.

Agriculture is the science and practice of farming, cultivating the soil for growing of crops and the rearing of animals to provide primarily needs like food, clothes and shelter as well as other products. The agriculture conference aims to provide a common platform to people from different disciplines of agriculture starting from agricultural engineering, agri-machinery, agricultural technology, plant science to agri-business as well as marketing of agri-products. Agriculture conference has the sole motto to aggregate academicians, researchers, scientists and people from agri-business sector to share their knowledge and educate people who are willing to do excellent for future trend in agriculture. 

Food wastage and its accumulation are becoming a critical problem around the globe due to continuous increase of the world population. The exponential growth in food waste is imposing serious threats to our society like environmental pollution, health risk, and scarcity of dumping land. There is an urgent need to take appropriate measures to reduce food waste burden by adopting standard management practices. Currently, various kinds of approaches are investigated in waste food processing and management for societal benefits and applications. Anaerobic digestion approach has appeared as one of the most eco-friendly and promising solutions for food wastes management, energy, and nutrient production, which can contribute to world’s ever-increasing energy requirements. Here, we have briefly described and explored the different aspects of anaerobic biodegrading approaches for food waste, effects of co substrates, effect of environmental factors, contribution of microbial population, and available computational resources for food waste management researches.


  • Track 24-1Effect of Betaalanine on exercise performance

Food Culture refers to the practices, attitudes, and beliefs as well as the networks and institutions surrounding the production, distribution, and consumption of food. It encompasses the concepts of Food ways, cuisine, and food system and includes the fundamental understandings a group has about food, historical and current conditions shaping that group’s relationship to food, and the ways in which the group uses food to express identity, community, values, status, power, artistry and creativity. It also includes a groups’ definitions of what items can be food, what is tasty, healthy, and socially appropriate for specific subgroups or individuals and when, how, why, and with whom those items can or should be consumed.


Nutraceutical is defined as a food or parts of food that provide medical or health benefits to its basic nutritional value including the prevention and treatment of disease. A Nutraceutical is a standardized nutrient that does not exist as a regulatory category they are regulated as dietary supplements and food additives. Functional foods include such items as cereals, breads, beverages that are fortified with vitamins, some herbs, and Nutraceuticals. These can be useful in inhibition, supervision, treatment of chronic diseases. Functional foods are similar in appearance to conventional and modified foods. It is being consumed as normal diet that provides the body with the required amount of vitamins, fats, proteins, carbohydrates that have a potentially beneficial effect beyond basic nutrition. Functional foods are vital in disease prevention that containing probiotics, prebiotics, or plant stanols and sterols.


The Food and Beverage (FAB) industry is one of the highest paid industries in the hospitality service sector. The food and beverages industry is all companies involved in processing raw food materials, packaging, and distributing them. This includes fresh, prepared foods as well as packaged foods, and alcoholic and non-alcoholic beverages. Any product meant for human consumption is the part of FAB industry.

The global food and beverage industry is growing at around 5% a year and global expenditure on food products by consumers is expected to reach US$20 trillion by 2030. Key trends for new product development are in health, convenience, naturality and sustainability. New foods based on fruits and vegetables fulfil many of the demands of the premium consumer. The intrinsic “health halo” of natural produce make ingredients derived from fruits and vegetables highly sought after in the global marketplace.


  • Track 27-1exercise nutrition
  • Track 27-2Body type analysis
  • Track 27-3protein supplements
  • Track 27-4steriods
  • Track 27-5hyponatremia
  • Track 27-6Carbs during exercise

Obesity is a medical condition in which excess body fat has accumulated to an extent that it may have a negative effect on health. People are generally considered obese when their body mass index (BMI), a measurement obtained by dividing a person's weight by the square of the person's height, is over 30 kg/m2; the range 25–30 kg/m2 is defined as overweight. Some East Asian countries use lower values.  Obesity increases the likelihood of various diseases and conditions, particularly cardiovascular diseases, type 2 diabetes, obstructive sleep apnea, certain types of cancer, osteoarthritis, and depression.

Obesity is most commonly caused by a combination of excessive food intake, lack of physical activity, and genetic susceptibility. A few cases are caused primarily by genes, endocrine disorders, medications, or mental disorder. The view that obese people eat little yet gain weight due to a slow metabolism is not medically supported. On average, obese people have greater energy expenditure than their normal counterparts due to the energy required to maintain an increased body mass.

Management it all starts with the hospitality which is much concerned about the provision of food , drink and accommodation away from home yet making one feel as comfortable as home. According to the needs of the customer management deals with different sectors, at times even into retail distribution, motor vehicle arrangement and catering. Managing of crises often requires the owners get heavily involved and solving of crisis. It also includes individuals taking up groups developing team spirits and working in coordination is of much interest making the customers comfortable. This session deals a very interesting part of food and beverage sector i.e. Management and services methods, the tactics in managing the quality of the food, the industry, and the operations involved in production of food and beverage sector. This food conference also tells us about the servicing techniques followed at different places, the influence of menu and also the production methods.


  • Track 29-1Neurosciences

Food is essential to life. It also forms an important part of our cultural identity, and plays an important role in the economy. Many of today´s food production systems compromise the capacity of Earth to produce food in the future. Globally, and in many regions including Europe, food production is exceeding environmental limits or is close to doing so. Nitrogen synthesis exceeds the planetary boundary by factor of four and phosphorus use has reached the planetary boundary. Land use change and land degradation, and the dependence on fossil energy contribute about one- fourth of Greenhouse Gas emissions. Agriculture, including fisheries, is the single largest driver of biodiversity loss. Regionally, water extracted by irrigation exceeds the replenishment of the resource.

Price volatility, access restrictions and the interconnectedness of global commodity markets, as well as the increasing vulnerability of food production systems to climate change and loss of agro-biodiversity, will make food even more inaccessible for the poor in the future.

What drives our food system?

  • Global trends in population and affluence
  • Food prices / volatility / availability
  • Changes in diet
  • Food waste
  • Changes in the supply chain
  • Fisheries
  • Water
  • Phosphorus
  • Biodiversity loss

How can we move towards a more resource efficient and sustainable food system?

  • Better technical knowledge on the environmental impacts of food
  • Stimulating sustainable food production
  • Promoting sustainable food consumption
  • Reducing food waste and losses
  • Improving food policy coherence


  • Track 30-1Food Packaging and Toxicology
  • Track 30-2Material Science & Technology
  • Track 30-3Food Packaging and Shelf Life
  • Track 30-4Food Safety and Quality
  • Track 30-5Frozen Food Packaging