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3rd International Conference on Nutritional Science and Research

Dec 04-06, 2023

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Dubai, United Arab Emirates (UAE)



Welcome Massage

 We’re thankful to welcome you to the 3rd International Conference on Nutritional Science and Research, which is held on December 04-06, 2023 in Dubai, UAE Nutrition Science 2023 conference is a platform where all prosperous, professional, and intellectual people from across the globe gather together to partake their innovative ideas and studies through oral talk.This conference provides occasion to enhance and your knowledge and new ideas, procedures, and testament that directly impact the manner in which you work together and the operation which holds intrusive experts with new challenges in the Nutritional Deficiencies and Disorders field.

About Conference

Nutrition Science 2023 is a platform map for International medical health professionals and Dieticians to build up their knowledge in the field of Nutrition Science and Omicron. The Nutrition Science conference gives you a global convocation for conversations about new innovative ideas with International scientists, researchers, youthful scholars, and business professionals related to Nutrition.The manifesto of this conference is to deliver new ideas, opinion, thoughts, strategies and plan to provide you with a better experience and knowledge in diet. Nutrition Science 2023 will offer a majestic environment of keynote speakers, quality attendees, compelling content, and abbreviated reviews of the latest clinical improvement and proper guidance related to the diagnosis and treatment of Nutritional Epidemiology state, including various new techniques. We are glad for all of you at Nutrition Science 2023 where all attendees from leading, Nutrition universities, clinical research institutions, and Nutrition organizations to share their innovative ideas and research experiences on all aspects of this quickly enlarging stream and also provide a showcase of their latest research and provide better health care to the world

Why attend?

 Nutrition Science 2023 is planned to offer a prominent opening to the experts in the field of Probiotics, Nutrition Science, COVID- 19, Omicron study of molecular relations, metabolic and signalling pathways, physiology, pathology, and toxicology, Dieticians and Prebiotics, Food, Disease, Researchers and Scholars working in the Nutrition Science or rather all Food events. This Conference provides a unique networking and collaboration opportunity to promote your merchandise and gain your brand recognition and credibleness. Live Events include Keynote Sessions, Speaker Sessions, and Bill Donations, Videotape Donations. Provides a unique approach to knowledge and career structure. Attendees will be having an occasion to form networks with Business Delegates, Academics, and Experts in Nutrition Science across the globe.

 Target audience

  • Keynote Speakers
  • Famed Speakers
  • Eminent Personalities
  • Association Heads
  • Director|
  • CEO
  • Organization or Institution Heads
  • Nutrition Science Laboratory Heads & Researchers
  • Post-Docs
  • Scholars Along With Companies Can Be Targeted as an followership.

 Abstract Submission Details

The organizing commission of the Nutrition Science 2023 Conference would like to request speakers to submit their exploration for addition in the Nutrition Science 2023 scientific program.

 Market Analysis

The nutrition analysis is projected to reach USD5.99 Billion by 2022, at a CAGR of8.2 from 2017 to 2023. Nutrition analysis refers to the process of determining the nutritive content of food. The U.S. was the largest request in the North American region for protein supplements, with a total profit of USD8.44 billion in 2021. Adding consumers ’ acceptance of food supplementation, the vacuity of world- class calisthenics and fitness structure, high disposable income, and positive government outlook is anticipated to emulsion the demand for protein supplements. Milk is the vital raw material used for lodging whey and casein proteins. Soy is also a vital raw material for factory - rested protein. Volatility in the prices of raw paraphernalia including milk and soybean, owing to supply and demand constraints, is anticipated to affect oscillations in the prices of protein supplements. The COVID- 19 epidemic has reacted in the increased gain of protein supplements to strengthen the vulnerable system. As per a two- week check controlled by Gambia plc, a pivotal nutrition products patron, in April 2020 to track the impact of COVID- 19 on consumers expending on food and nutrition products in the U.S., the chance of atleaster who consumed protein bars to stay healthy and ameliorates immunity rise from 21 in week 1 to 23 in week 2 of March 2020. The use of ready- to- drink protein shakes also increased mainly post the COVID- 19 outbreak..

Nutrition industry in Europe

The Europe nutrition and supplements market size was valued at USD 61.8 billion in 2021 and is expected to expand at a compound annual growth rate (CAGR) of 5.8% from 2022 to 2030. Europe's population has become more aware of health and fitness and has been increasingly adopting nutritional supplementation for achieving their dietary goals.

                                          Europe: food supplements market share by country | Statista

UAE Nutritional Industry

The UAE Dietary Supplements Market is expected to reach USD 155.85 million by 2026, growing with a CAGR of more than 6% during the forecast period. Higher disposable income and rising awareness of dietary supplements among consumers, are the major drivers for the UAE Dietary Supplements Market. Besides, increasing health consciousness and rising number of gyms and wellness centers are contributing to the increased sales of dietary supplements.

                                          UAE: value of health and wellness products consumption 2020 | Statista

Benefits of attending:

  • To foster discussions, share expertise, and exchange knowledge and best practices at all levels of the healthcare spectrum
  • To encourage collaboration and enhance interactions at a global level
  • Meet a range of specialists actively practicing in the field
  • Strengthen your profile and position your organization as a key industry figure
  • Develop new partnerships and networks with key decision-makers/influencers
  • Open doors for your organization to connect and develop strategic relationships in a neutral and relaxed sales environment
  • Get access to a targeted audience
  • Brand Exposure – Promote your company’s message, products, and services through a national Conference marketing campaign
  • First-hand live demonstrations to delegates
  • To showcase new healthcare technologies and solutions in an intimate setting focused specifically on, obesity, Diet, and Nutrition

 

 

Call for Submissions

Abstracts will be reviewed by the Abstract Review Board (ARB) of the conference

Lucy
Dr Conrad O Perera
Prof
School of Chemical Sciences
University of Auckland

Biography

Dr. Conrad O. Perera is a Professor in the School of Chemical Sciences, University of Auckland, New Zealand. His research focuses on Chemistry and Technology of Processing of food products, with special emphasis on functional foods, extraction of bioactives, development of novel methods of processing including energy efficient methods of drying

Researches :

  • Extraction of bioactives , Processing of food products
Lucy
Dr Xiaobo Zou
Prof
the Department of Food and Biological Engineering
Jiangsu University

Biography

Dr. Xiaobo Zou is a Professor and PhD Supervisor in the Department of Food and Biological Engineering, Jiangsu University, China. His research interests are in the area of quality and safety evaluation of food and agricultural products. His current research emphasis is developing new gas sensors, hyperspectral imaging technology and biosensors for assessing quality of food and agricultural products.

Researches :

  • Hyperspectral imaging technology and biosensors for assessing quality of food and agricultural products
Lucy
Dr Daniel YC Fung
Prof
Animal Sciences and Industry Food sciences
Kansas State University

Biography

Dr. Daniel Y.C. Fung is a Professor of Animal Sciences and Industry & Food sciences, Kansas State University, USA. His research work includes Rapid detection of spoilage and harmful microorganisms in food, clinical specimens, industrial and environmental samples can help prevent food spoilage and food borne outbreaks and promote food safety and public health.

Researches :

  • Food safety and public health
Lucy
Dr Shuntang Guo
Prof
Food Science Nutritional Engineering
China Agricultural University

Biography

Dr. Shuntang Guo is a Professor of College of Food Science & Nutritional Engineering, China Agricultural University, China. His research focuses on food chemistry, colloid chemistry theoretical aspects researches of plant protein and milk protein, processing and application of new technologies of soy foods and plant protein, structural, function and nutrition studies of food protein peptide.

Researches :

  • Food chemistry, colloid chemistry
Lucy
Dr Monique Lacroix
Prof
food science
INRS-Institut Armand-Frappier

Biography

Dr. Monique Lacroixis a Professor at INRS-Institut Armand-Frappier, Laval, Quebec, Canada. Her research in food science is focused on improving the bio food industry through the exploitation of new processing technologies and treatments to ensure the overall quality of food as well as the use of food by-products to develop new high quality products.

Researches :

  • New processing technologies in food
Lucy
Elias Salvador Tasayco
Prof
Mag Poultry Production
San Luis Gonzaga National University

Biography

Ph.D. CA Nutrition; M Sc. Nutrition; Mag. Poultry Production; Ing. Zootechnician - Specialist in Nutrition

Lucy
Alireza Abbaspourrad
Prof
Agriculture and Life Sciences
Cornell University NY

Biography

Food Science, College of Agriculture and Life Sciences

Yongkeun Joh Assistant Professor of Food Chemistry and Ingredient Technology

Researches :

  • Bioassays using microfluidics for microorganism detection and separation; polymer and organic molecule synthesis; encapsulation, functionalization, and bioavailability of small molecules and food ingredients; food processing, characterization, treatment, and conversion of waste to value; holistic modeling and simulation
Lucy
Charles Spence
Prof
SSOR OF EXPERIMENTAL PSYCHOLOGY
Oxford University

Biography

Charles has consulted for a number of multinational companies advising on various aspects of multisensory design, packaging, and branding. He has also conducted research on human-computer interaction issues on the Crew Work Station on the European Space Shuttle. Charles and his group are currently working on problems associated with the design of foods that maximally stimulate the senses (together with Heston Blumenthal, chef of The Fat Duck restaurant in Bray). His group also has a very active line of research on the design of auditory, tactile, and multisensory warning signals for drivers and other interface operators (together with Toyota). Charles is also interested in the effect of the indoor environment on mood, well-being, and performance (together with ICI).

Charles has published over 500 articles in top-flight scientific journals over the last 15 years. Charles has been awarded the 10th Experimental Psychology Society Prize, the British Psychology Society: Cognitive Section Award, the Paul Bertelson Award, recognizing him as the young European Cognitive Psychologist of the Year, and, most recently, the prestigious Friedrich Wilhelm Bessel Research Award from the Alexander von Humboldt Foundation in Germany, not to mention the 2008 IG Nobel prize for nutrition, for his groundbreaking work on the ‘sonic crisp’!

Researches :

  • Design of multisensory foods, products, interfaces, and environments in the future.
Lucy
EK Mukhamejanov
Prof
Doctor of medical sciences
JSC National Medical University

Biography

Doctor of medical sciences, professor. In 1964-1972, I worked in the Institute of Physiology, responsible for the regulation of muscle contraction. In 1974-1991, I worked in the Institute of nutrition, responsible for the regulation of energy metabolism and metabolic diseases. Developed metabolic model of balanced diet coupled with effects of toxic compounds, physical activity and dietary factors. Has developed specialized nutrition products for athletes and for the prevention and treatment of metabolic diseases. Currently working in the Scientific Center of anti-infective disorders, develop approaches of reducing the negative impact of drugs.

Researches :

  • METABOLIC SYNDROME , FOOD RESEARCH
Lucy
Shoichi Inaba
Prof
Food Technology
Toyo Institute of Food Technology

Biography

Packaging and Heat Sterilization of Toyo Institute of Food Technology, Japan

Lucy
Mansura Mokbul
Prof
Human Nutrition
Monash University

Biography

Mansura Mokbul completed her MS in Human Nutrition from Ghent University in 2014. To widen her knowledge in the food science field, she joined the PhD program at School of Science, Monash University, Malaysia in 2019. Now she is working on preparing cocoa butter alternatives from oil blends. She is also working as a faculty member in Noakhali Science and Technology University, Sonapur, Bangladesh since 2015

Researches :

  • Food Research
Lucy
Ait Chekdid Aldjia
Prof
industrial food technologies
Universit De Lorraine,

Biography

AIT chekdid studied agronomy and industrial food technologies at the Ecole Nationale Supérieure Agronomique in Algeria, and obtained her engineering degree in 2015. She then did a master’s degree in Biotechnological and Food Sciences and Processes (SPBA), at the university of Lorraine in France, and graduated in 2017. She was recruited in 2018, by the St Hubert company to do a Ph.D. which allowed her to join professor Linder’s research group at the LIBio lab in Nancy, France. She works on the formulation of new fermented vegetable desserts, which allowed her to publish a research article in the LWT journal

Researches :

  • Fermented vegetable & desserts
Lucy
Dr Syed S H Rizvi
Prof
Institute of Food Science
Cornell University NY

Biography

Dr. Syed S. H. Rizvi is a Professor of Food Process Engineering, Institute of Food Science, Cornell University, USA. His research focuses on experimental and theoretical aspects of bioseparation processes using supercritical fluids and membranes, high pressure extrusion with supercritical CO2, physical & engineering properties of biomaterials and novel food processing technologies.

Lucy
Dr Moshe Rosenberg
Prof
Department of Food Science and Technology
University of California

Biography

Dr. Moshe Rosenberg is a Professor, Department of Food Science and Technology, University of California, USA. His research work develops a new understanding about the micro-encapsulating properties of proteins, lipids and carbohydrates, food microstructure, food forensic, milk processing and the development of quality attributes of dairy products, cheese technology and chemistry

Researches :

  • Micro-encapsulating properties of food