Food and Nutrition
Nourishment has been an essential portion for our presence. By knowing the food composition, the dietary substances of nourishment are known. Food – is one that nourishes the body. Food is the material from which our bodies are made. Eating the right kind of food in the right sums guarantees great nutrition and wellbeing. Nutrition is the food that works within the body. It incorporates everything that happens from eating food to its utilization in different capacities of the body.

• Nutritional Disorders & Treatment
• Food Biochemistry and Nutritional Physiology and
• Food Security, Poverty and Sustainability.
• Physiological , Social, Psychological Functions of food
• Organic food
• Balance diet
• Food choice and customer behavior
• Importance of Food and Nutrition in Health

Nutritional benefits
The connection between great nourishment and sound weight reduced chronic disease risk also the overall health is too important to ignore. By taking steps to eat well we will be on our way to getting nutrients that our body needed to stay healthy, strong, and active. As with physical activity, making little changes in our diet can go a long way and it is even much demanding and easier than we think.

• Macro and micro nutrients
• Eating disorders or obesity
• nutrients
• Metabolism or Metabolic diseases

Agriculture and Food Engeneering
Agriculture is the root of our childhood as the cultivation of not only results in the growing of crops but also in feeding animals. In this world of advanced technology, Agriculture and food engineering have come to acquire a great deal of importance in the study of researchers. Food engineers will be continuing this journey with their advanced processing and packaging system of food so that the food remains health until it is handover to their intended customers.

• Food operations
• Agribusiness Management and Trade
• Sustainability
• Innovation
• Crop and Irrigation Processing Engineering

Agriculture & Food Packaging
Food packaging lies at the heart of the food industry but there is very little food that is kept unpackaged. Good packaging prevents any hazard or any damage to the food and retains its quality throughout its shelf-life. The packaging inside the agricultural industry helps to protect food and also it saves money in shipping cost and helps in branding and also by utilizing the right agricultural packaging in conveying the freshest best-looking products to our customers.

• Types of agricultural packaging
• Types of food packaging
• Chemical Migration from Food Packaging to Food
• Life Cycle Assessment of Food Packaging
• General Characteristics of Packaging Materials for Food System

Food and agricultural biotechnology
Food and agricultural biotechnology departments are the main factor for developing and advancing industry approaches on all plant and animal biotechnology issues related to worldwide undertakings, science, and regulatory affairs and media. Biotechnology in plant agriculture can improve crop insects resistance, enhance crop herbicides tolerance that is very essential and increase the use of more environmentally sustainable farming practices. While biotechnology in animal agriculture is used to genetically engineer animals to improve their suitability for agricultural, pharmaceuticals or for industrial used.

• Animal biotechnology
• Plant biotechnology
• Biotechnology in food processing
• Biotechnology in agriculture
• Genomics in agriculture and food processing

Quality assessment of nutrifoods
The manufacture of food products is controlled universally and food manufacturers have advanced facilities and set up a procedure to ensure the safety and security of food products and to develop products with desirable characteristics. Efforts to date are primarily focused on food safety especially to detect any hazards present in the food before it is sent to the customers for its intended use. There are many laboratory procedures to detect the quality of food in the lab.

• Food Supply Chain Management
• Food Analysis
• Food Contaminants and Food-Contamination
• Microbial testing of food products
• Food Quality Standards and Regulatory
• Food Labeling
• Food Preservation

Nutritional immunology
Nutrition is basic to safe resistance and resistance to pathogens, with results that influence the well-being, welfare and reproductive success of individual organism and also it has profound ecologically and evolutionary implications. In people, undernutrition notably of protein is a major contributor to mortality and morbidity due to infectious diseases in this developing world. Moreover over nutrition and its metabolic disorders may impair immune function, disrupt the relationship between symbiotic and macrobiotic and increase susceptibility to infectious diseases.

• Microbiology and cellular immunology
• Immunogenetics
• Immune system
• Clinical and transitional immunology
• Inflammation and auto-immunity
• Antigen processing
• Eco immunology and Behavioral Immunity

Food and nutritional epidemiology
Food and nutritional epidemiology correlate the intake of specific nutrients, food items or dietary patterns with health outcomes. It examines the role of nutrition in the etiology of diseases, screens the wholesome status of the population, and examines the relationship and collaboration between nutrition and physical activity in health and diseases. Upgrading the epidemiology improves the understanding of ecology and risk factors of foodborne diseases give specific control procedures to create outcome measurements address developing issues in food safety and public health.

• Public Health Policy and Administration
• Case Report on Epidemiology
• Epidemiology and demography
• Epidemiology and People Health
• Nursing and Health Care
• Child and Adolescent Health

Probiotics and prebiotics
Prebiotic is the nourishment for the great microscopic organisms. They come from the non-digestible fiber in certain plant-based nourishment. With names such as oligosaccharides, galactooligosaccharides, and inulin they fortify the development and action of our body’s advantageous microbes. All prebiotics are fibers but all fibers are not prebiotics.

• Health Benefits and Applications of Prebiotics and probiotics
• Commercialization of Probiotics and probiotics in Market Development
• Common Therapies of Probiotics
• Probiotics and Nutrition
• Gut Microbe
• Probiotics and Allergic Diseases
• Probiotics in Maintaining Health and Preventing Diseases

Clinical food nutrition
It is the practice of analyzing if a person is consuming a satisfactory sum of supplements for better wellbeing. A clinical nutritionist is how supplements in nourishments are prepared but away and disposed of by our body along with what we eat affects our overall wellbeing. Professional in this field access our needs by judging our family and medical history, our lifestyle and by arranging tests in order to the recommendation in our diet and individual nutritional needs. A nutritionist gives advice on changes to our diet that keeps us healthy.

• Nutrition, Obesity and Diabetes
• Clinical nursing
• Nutritional Physiology and Food Biochemistry
• Brain and public health nutrition
• Clinical nutrition
• Nutraceuticals
• Nutrition Technology

Food disorders and neutraceuiticals
A dietary issue is a point at which we have got a terrible state of mind towards the consumption of food which can accept control over our lives and makes us wiped out. Many disorders are increasing day by day due to the consumption of unhealthy foods. Dietary fibers are being implemented in some pills to stop the growing infections.

• Functional Foods
• Dietary Supplements
• Multivitamin Supplements
• Anorexia Nervosa
• Binge-eating disorder

Food preservation and analysis
Food preservation needs to be done to prevent the growth of microorganisms as well as slowing the rate of rancidity by the slowing the oxidation of fat. Food analysis may be a prerequisite for discovering item quality, implementing regulatory enforcement, checking with national and international food standards, contracting determination and supplement labeling requirements. Food assurance is the way of treating meals to stop or gradually down decay and nutritional fee.

• Addition of Chemical Additives
• Gene Technology
• Mass Spectrometer
• Laser scanning confocal microscopy (LSCM)
• Canning, Freezing and Drying
• Encapsulation Techniques
• Irradiation and Fluorescence

Preliminary technologies in Food processing
Food processing is the transformation of raw materials into its intended use by implying physical and chemical methods into the foods and all this is done with the help of some preliminary technologies. Food processing typically involves preliminary processing such as mincing and macerating, liquefaction, emulsification, etc. basically food processing combines all the raw materials to produce a marketable byproduct.

• Emulsification
• Cooking and Deep frying
• Addition of gas
• Drying and Pasteurization
• Removal of unwanted outer layers,
• Chopping or slicing
• Mincing and macerating
• Liquefaction and Fermentation

Food and agronomy
The demand for food globally is projected to double by 2050. Usually driven by the ever-growing demand of population require for fiber and energy. To meet the challenge numerous progressed agronomic methodologies and practices have been developed in recent years.

• The properties of the soil and the nutrients (fertilizers) the crop needs
• When and how to apply these nutrient along with climate change
• to control weeds, insects, fungi, and other crop pests
• the minimization of potential negative impacts
• the enhancement of profitability with reduced risk
• adoption of sustainable intensification
• the application of systems-design technologies
• the improvement of resource-use efficiencies

Food Waste Recycling
When reused food waste can be turned into something valuable. The food wastes are taken to a special food processing plant where it is used to generate electricity to power homes and the local community. It moreover produces manure which can be utilized in cultivating. Some food waste often ends up in landfill where it produces methane, a harmful greenhouse gas

• Strategies and Technologies to Reduce Food Wastage
• Design, and Implement a Food Recycling Process
• Waste and Biomass Valorization and Bio- Electrochemical Treatment Systems
• Bio diesel and Bio fuels and Bio- Plastics
• Bio remediation and Pollution and Climate Change:
• Agricultural Waste Recycling and Compositing
• Sustainable Waste Management and its Techniques
• Organic Recycling of Food

Agricultural public health
The relation between agriculture and health are two way. Agriculture influences wellbeing and wellbeing influences agriculture. The process of agricultural production and yield its generate can contribute to both good and poor health among producers as well as the wider population. Agribusiness is a principle for great wellbeing through the production of the world’s food, fiber, therapeutic plants. However, it is related to the world’s major wellbeing issues counting foodborne diseases, undernutrition. Agriculture can contribute to both the spread and mitigation of these wellbeing conditions.

• Impact on Food-Related Health
• Controlling Food-borne Illness on the Farm
• Benefits of Livestock for Human Health and Nutrition
• Medicinal Plant Pathway
• Agricultural Supply Chain
• Intermediary Processes
• Health Outcomes

Dietary Insufficiencies and Disorders
Dietary fibers are also known as roughage which includes the part of plants body that cannot be digested in our body rather it passes relatively intact through our stomach, small intestine, colon and out of our body. Mainly it is found in fruits and vegetables, whole grains and legumes and it helps in lowering our risk of diabetes, heart disease and some types of cancer and prevent or relieve constipation.

• Technical Functionalities of DF in Food Applications
• Effects of fiber fortification on food quality
• Achievements in DF Analysis in Relation to Food Applications
• Dietary fibers and disorders
• Dietary fiber and its amount of intake in body
• Benefits of a high-fiber diet and its Research history and current status
• Biological and Physiological Functionalities of DF

Foremost Medical Nutrition Therapy
Clinical nutrition is the study which focusses on the nutritional management of individuals or group of people with established illness condition. Clinical deals with issues such as altered nutritional requirements altered with diseases, malnutrition, etc. nutrition is an integral part of medical therapy as satisfactory nourishment support can go long way in improving quality of care and improving patient’s medical outcome.

• Food and Nutritional Supplements
• Clinical Nutrition Nutraceuticals
• Nutrition Technology Trends in Nutrition
• Clinical Nursing Brain Nutrition

Genetically modified agro foods
It is the range of biotechnology which concerns itself with the control of manipulation of genetic material in living organisms enabling them to perform pacific functions. Genetically modified crops are presently a portion of standard farming, and the trends towards increasing use of GM life forms in plants and creatures agribusiness will without a doubt continue.

• Challenges in commercial agriculture
• Solutions provided by GM crops
• Problems and controversies
• Trends and future avenues of GM agriculture

Food safety
It is a scientific disciple that defines the handling, preparation, storage of foods in such a way that it prevents any foodborne illness and also many hazards. There are many food safety policies or standards that are to be followed before discharging the food into the market, there are many agencies to look after that.

• Food Security and its Nutritional Impact.
• Food Microbiology and Food Safety
• Food packaging and the Security of Water, Food, Energy and Livability of Cities
• Allergen Management in Food Production and Quality control & Management
• Anthropology of Food: The Social Dynamics of Food Security
• Environmental and Climate Impacts on Food Security
• Food Safety and Food Inspection
• Food Security and Risk Assessment