Food Chemistry
Food chemistry is the subject that deals with chemical methods and interactions of all natural and non-biological components of foods. The biological substances include items such as meat, poultry, lettuce, beer, and milk. It is similar to biochemistry in its principal ingredients such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how commodities change under certain food processing techniques and ways either to improve or to limit them from proceeding. An example of enhancing a process would be to promote fermentation of dairy products with microorganisms that convert lactose to lactic acid.

• Food Additives
• Water in Food Systems
• Vitamins
• Monosaccharide
• Food Proteins

Dietary Supplements Functional Foods
Dietary supplements are the natural remedies, outlined as product made of one or additional essential nutrients like vitamins, minerals, and proteins. Dietary supplements could include food products designed to meet all or part of the nutritional and energy needs of individuals, sports drinks, diet foods and herbal medicines that can be marketed as dietary supplements. They were taken to ensure that the diet contained enough essential nutrients to prevent deficiency and to ensure that the consumers did not suffer from the effects of marginal nutrient inadequacy. Functional foods are foods with beneficial physiological or psychological effects beyond providing essential nutrients. They can be referred to as medical foods. Contain naturally occurring or added non nutrients. Foods enhanced with functional ingredients. Many foods may be considered functional foods: Catechins in black and green tea reduce risk of cancer Sulforaphane in broccoli reduces cancer risk Omega-3 fatty acids in fish or flaxseed reduce risk of heart disease & aid joints Fruits and vegetables contain many different phytochemicals which reduce risk for cancer and heart disease

• Oral Nutritional Supplements
• Whole Food Nutritional Supplements
• Dietary Supplements
• Herbal Supplements

Probiotics Prebiotics
Live microbial feed supplements that have beneficial effects on the host by improving its intestinal microbial balance. Probiotics aids absorption of minerals, especially calcium, due to increased intestinal acidity and production of β- D-galactosidase enzymes that break down lactose. Colon cancer – Certain probiotics (Lactobacillus bulcaricus) may help prevent colon cancer by preventing the breakdown of enzymes (β- glucuronidase) which contribute to the growth of cancer causing agents. Prebiotics are the alternate to the probiotics. They are the Non digestible food substance that beneficially affects the host by selectively stimulating the growth or activity of one or few number of bacteria in the colon that can improve health of the host. They enhance the density of the bone and calcium absorption, suppress appetite, reduce the risk of intestinal infections, and promote regular bowel moments.

• Probiotic Microorganism
• Regulation and Product Development
• Probiotics in Pediatrics
• Probiotics in Gastroenterology
• Probiotics in Aquaculture

Nutritional Biochemistry
Nutritional bio-chemistry is that the study of nutrition as a science. Whereas nutritional science consists of assorted studies in food elements, nutrients, and their functions concerning humans and different mammals, nutritional biochemistry specifically focuses on nutrient chemical elements, and the way they perform metabolically, physiologically, biochemically additionally as their impact on diseases. Nutritional biochemistry analysis is primarily centered upon process dietary and nutritional wants in sick and healthy people and therefore the reduction of aspect effects of pharmaceutical medication. The clinical dietician is conceptually driven instead of protocol driven once addressing sickness. This conceptual approach promotes flexibility, innovative thought and experimentation for the evolution of latest and higher treatments.

• Enzyme-linked Immunosorbent Assay
• Quaternary Structure
• Inner Mitochondrial Membrane
• Central Dogma of Molecular Biology

Nutraceuticals Medicinal Foods
The Nutraceuticals are an un-poisonous food feature that has technically recognized wellbeing uses, together with disease medication or prevention.” including ailment therapy or prevention.” The realistic component of the meals must be standardized in the nutraceutical product and produced below Good manufacturing practices (GMPs). Probiotic meals and beverages are dark chocolate involves probiotics and antioxidants to preserve your stomach healthful and your sweet tooth satisfied and a standard Korean side dish, kimchi is fermented and pickled cabbage that can be very spicy. Full of nutrients, calcium, and probiotics it’s an great and hot strategy to keep healthy and in addition soy naturally includes some probiotic advantages, but new soy milk products available on the market have delivered additional reside cultures.The nutraceutical ingredients market is fueled through the growing health attention amongst shoppers and the growing incidences of persistent conditions corresponding to blood stress, diabetes, intestine ailment, and rickets. Globally, the upward thrust in aging populations and growing wellbeing concerns has ended in the tremendous-scale adoption of nutraceutical ingredients for quite a lot of applications. The market for nutraceutical ingredients is projected to reach about USD 38.7 Billion, at a CAGR of about 7.2% from 2015 to 2020.

• Food and Drug Administration
• Phytonutrients
• Myconutrients
• Food-based vaccines

Nutritional Epidemiology Malnutrition
Epidemiology is that the class in medicine that deals with the distribution, incidence, and management of diseases and therefore the common factors concerning health. Underdeveloped countries typically face a haul of malnutrition as this condition results from the consumption of diet within which the nutrients are either scant or are in excessive amount that they causes health problems. Those populations stay hungry.

• Malnutrition Associated Disorders
• Innovative Human Therapeutics
• Importance of Nutrition in Chronic Diseases
• Nutrigenomics
• Gene Nutrient Interactions

Food Nutritional Immunology
Nutrition is critical to immune defense and resistance to pathogens. Adequate nutrients are vital for the healthy maintenance of the immune system. Adequate or deficient nutrition can harm the immune system. Both the acquired and innate immunity is affected in malnutrition. There are certain foods which causes allergy to susceptible people. Allergies to milk, nuts etc., are commonly prevailing problems.

• Developmental Immunology
• Immunotherapy
• Diagnostic Immunology
• Cancer Immunology
• Epidemiology Immunology

Food Nutritional Toxicology
Food toxicity could be because of the physical, chemical and microbiological hazards. The toxicity could also occur due to the natural components, endogenous toxins of plant origin. Toxins can even be created throughout varied stages in process. It primarily refers to the adverse effects of toxins on the customers. Food toxicity could also be the results of microorganisms or toxins contaminating the food or excessive levels of a nutrient, like fat-soluble vitamin that causes adverse health effects eventually death.

• Importance of Nutrition in Cancer Care
• Food Safety and Toxicology
• Median Lethal Dose
• Targeted Metabolomics
• Biobased Products

Protein Science
Protein is formed from the building blocks called amino acids. Our bodies make amino acids in two different ways: Either from scratch, or by modifying others. Protein is found throughout the body—in muscle, bone, skin, hair, and just about each different piece or tissue. It makes up the enzymes that power several chemical reactions and also the hemoglobin that carries oxygen in your blood. A minimum of 10,000 completely different proteins cause you to what you're and keep us that way.

• Genetics Evolution
• Significance of Proteins
• Protein Structure
• Protein Regulation
• Protein Nutrition

Nutrition and Food Science
Food and Nutrition are the system that we get energy for our bodies. We must to substitute nutrients in our bodies with an innovative source on a daily basis. Water is a significant element of nutrition. Carbohydrates, Proteins, Fats are also essential. Preserving important Vitamins and Minerals are also significant to preserving good healthiness. For prenatal women and grownups over 50, Vitamins for instance Vitamin D and minerals such as iron and calcium are significant to deliberate after indicating foods to eat, as well as probable dietary supplements.

• Temperature Regulation and Fluid and Electrolyte Balance
• Food Bioactivity
• Food toxicology and microbiology Spoilage prevention and control
• Food and Cosmetic toxicology
• Dietary Management

Food Toxicology
Food toxicology is based on the analysis and toxic effects of bioactive substances as they occur in foods. Food toxicology is an individual field that evaluates the effects of constituents of the complex chemical matrix of the diet on the activities of toxic agents that may be natural endogenous products or may be introduced from contaminating organisms or from food production, processing, and preparation. Food toxicology is gains vital attention as food supply chain is becoming more worldwide in origin and any contamination or toxic manifestation may cause severe adverse health effects.

• Chemical Composition of Food
• Dose-response relationships
• Pesticide chemistry and toxicology
• Food chemistry and toxicology
• genetically modified food

Food science and technology
Food science draws from many disciplines such as and biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere. The food you consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development comes the mass production of food products using principles of food technology. All of these interrelated fields contribute to the food industry – the largest manufacturing industry in the United States.

• Research and Development Food Technology
• Human Sensory Systems and Food Evaluation
• Food Ingredient Technology
• Food Fortification
• Fermentation Technology

Food Processing Technology
Nutrition, Food Science and Public Health Conference focuses on the production of latest food products, design of processing techniques that provide these foods, advancements in packaging materials, shelf life studies, sensory analysis of food by panels, and also microbiological and chemical testing. Food scientists could study a lot of elementary phenomena that are directly coupled to the assembly of food products and its properties. It brings along multiple scientific fields like biology, chemical engineering, and organic chemistry.

• Guidelines for food safety Standards regulations
• Food processing industries and practices
• Food preservation technologies
• Food chemistry and biochemistry in food processing
• Food bio actives on nutrition food product development

Chemical Composition of Foods
Food chemistry is the science which deals with the chemical composition and properties of food and the chemical changes it undergoes due to natural and artificial processing mechanism. Food composition data (FCD) are detailed sets of information on the nutritionally important components of food and provides high value for energy and nutrients including protein, carbohydrates, fat, vitamins and minerals and for other important food components such as fibre. The data are presented in food composition databases (FCDBs). Knowledge about the chemical composition of food is the first essential parameter in dietary treatment of disease or in any quantitative study of human nutrition.

• Milk and Dairy Products
• Fruits and Vegetables
• Meat, Fish and Poultry Products
• Cereals and Cereal Products
• Legumes and Oilseeds

Organic and Natural Foods
Natural domesticated animals raised for meat, eggs, and dairy items must have entry to the outside and be given natural sustain. They may not be given anti-microbials, development hormones, or any creature by-products. Organic sustenance has turned out to be exceptionally famous. In any case, exploring the labyrinth of natural sustenance names, advantages, and claims can befuddle. Is natural nourishment truly better for your mental and physical wellbeing? Do GMOs and pesticides cause growth and different sicknesses? What do every one of the marks mean? This guide can help you settle on better decisions about shopping natural, including what to concentrate on and how to make eating natural more moderate.

• Stonyfield Organic Reduced Fat
• Nutrients
• Anti-nutrients
• Organic meat production
• Health and safety

Food Science and Chemistry
Food Science blends food microbiology, chemistry, physics, engineering and nutrition therefore the application of data so gained to the event of food product and processes, the preservation and storage of foods, and therefore the assurance of food safety and quality. It is a basic process of how heat, water, acid and base change our foods.od and Cosmetics Toxicology

• Food quality control and safety measures Consumer labelling
• Guidelines for food safety Standards regulations
• Food Preference
• Food Nanotechnology
• Food Management

Food Additive
Nourishment added substances will be substances added to sustenance to safeguard flavour or upgrade its taste and appearance. A few added substances have been utilized for a considerable length of time; for instance, safeguarding sustenance by pickling (with vinegar), salting, as with bacon, saving desserts or utilizing sulfur dioxide as with wines. With the appearance of handled sustenance’s in the second 50% of the twentieth century, numerous more added substances have been presented, of both common and manufactured starting point.

• Cacking Agents
• Bulking agents
• Food coloring
• Emulsifiers
• Flavor enhancers
• Glazing agents

Chemistry of Food Constituents
Food chemistry also includes the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline withal encompasses how products change under certain aliment processing techniques and ways either to enhance or to obviate them from transpiring. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut red apples using lemon juice or other acidulated water.

• Water and Minerals
• Flavor and Color Compounds
• Chemical Preservatives
• Contaminants

Food and Nutritional Toxicology
Food and nutritional toxicology emphasizes on the food components and the food toxins including the absorption, distribution, metabolism, and excretion of xenobiotic, allergenic and toxic constituent role of diet and nutrients in mutagenesis and carcinogenesis. It also deals with the toxins present in the food and food substances. The toxins released from the packaging material and associated components with the food.

• Pesticidal Toxicology
• Aflatoxins
• Biotoxins
• Mycotoxicology

Genetically Modified Organisms
Hereditarily altered sustenances or GM nourishments, otherwise called hereditarily built nourishments, are nourishments delivered from creatures that have had changes brought into their DNA utilizing the techniques for Hereditary Building. Hereditary building strategies take into account the presentation of new qualities and in addition more prominent control over characteristics than past techniques, for example, particular rearing and transformation breeding. Business offer of hereditarily adjusted nourishments started in 1994, when Calgene initially promoted its unsuccessful Flavr Savr deferred aging tomato. Most sustenance changes have fundamentally centered around trade trims out popularity by ranchers, for example, soybean, corn, canola, and cotton. Hereditarily changed harvests have been built for imperviousness to pathogens and herbicides and for better supplement profiles. GM domesticated animals have been created, in spite of the fact that as of November 2013 none were on the market.

• Genetically Modified Vegetables
• Genetically Modified Crops
• Genetically Modified Sugar Cane
• Recombinant food-grade organisms for healthcare

Food Nanotech
Food nanotechnology is a zone of rising interest and opens up an entire universe of new conceivable outcomes for the sustenance business. Nanotechnology involves the manipulation of microscopic matter that ranges from 1 to 100 nm in size. Because food and water are naturally made up of particles that are on the nanometer scale, engineered nanoparticles are able to penetrate these products easily based on their similar properties. These particles can act as a whole unit by performing similar transportation functions that prove useful in almost every industry, particularly involving food products.

• Organized Nano sized additives
• Nano coating
• Nano sized agrochemicals
• Nano encapsulation

Synthetic Foods
Food items, for the most part of high protein content, delivered by new mechanical strategies from such nutritive substances as proteins or their segment amino acids, starches, fats, vitamins, and follow components. Manufactured and fake nourishment items more often than not copy characteristic sustenance items in appearance, taste, and scent. Engineered sustenance items are gotten from artificially integrated nourishment substances. On a basic level, cutting edge manufactured natural science allows the combination of any nourishment substance from synthetic components. Be that as it may, the multifaceted nature of combining high-atomic weight mixes, which incorporate nourishment bio-polymers, particularly proteins and polysaccharides (starch and cellulose), makes the generation of engineered sustenance items financially unfeasible at present. Hence, mostly low-sub-atomic weight mixes, for example, vitamins and amino acids, are blended. Engineered amino acids and blends of them are added to regular nourishment items to expand their protein content and are likewise utilized as a part of dietotherapy, for instance, in the intravenous encouraging of patients when ordinary eating is troublesome or inconceivable.

• Synthetic Peptides
• Synthetic fiber
• Food colouring
• Synthetic fuel

Food borne Diseases
The study of disease transmission of foodborne contamination is evolving. New pathogens have developed, and some have spread around the world. Numerous microbes including Salmonella, Escherichia coli, Campylobacter, and Yersinia enterocolitica, have supplies in solid nourishment creatures, from which they are spreadind to an expanded assortment of sustenances. These pathogens cause a huge number of instances of sporadic sickness and ceaseless complexity, and also huge and testing episodes over many states and countries. Enhanced observation that consolidates quick subtyping technique, group ID, and community oriented epidemiologic examination can recognize extensive, scattered flare-ups. Flare-up examinations and case-control investigations of sporadic cases can recognize disease sources and guide the improvement of particular avoidance techniques. Better comprehension of how pathogens are holding on in creature repositories is additionally basic to effective long haul aversion. Anticipation of foodborne ailment will progressively rely on upon tainting control of encourage and water devoured by the creatures themselves.

• Ptomaine poisoning
• Botulism