Jscholar Scientific Communications is hosting scientific event International Summit on Food Science and Nutrition Values at Hotel Changi Cove, 351 Cranwell Rd, Singapore during October 08-10, 2020.and we honored to welcome academic scientists, research scholars, professor, doctors, working professionals and enthusiastic personalities in the field of food science research.
Jscholar Scientific Communications is the modern and innovative scientific journal publisher and event organizer since 2013. It’s been publishing various medical, clinical and engineering Journals and conducting events with the association of hundreds of highly qualified editorial board members from different countries.
FSNV-2020 is the international conference aims to provide scientific platform to explore different aspects of research work from various countries to the wide range of audience and working professionals.
These three days gathering consists of keynote forums, Plenary sessions and interactive workshops & poster presentations, Exhibitions, group discussions with Renowned Speakers from across the globe.
All abstracts will be published in conference proceedings and will be assigned with DOI number by submitting to Corssref.
As there is an advancement in food science & technology and as world class researchers are following different aspects and strategies for their inventions, there is a necessity to learn and focus on current trends in our research interest community.FSNV2020 is best opportunity to reach largest number of participants of the Food science research professionals, Noble Laureates, academicians, industrialist to share ideas and interact with each other. FSNV2020 a is a perfect organization for important new ideas, interesting lectures and fruitful discussions, to share your experience to the future world by your presence.
Malnutrition is a condition that results from eating a diet in which one or more nutrients are either not enough or are too much such that the diet causes health problems such as short height, thin body, very poor energy levels, and swollen legs and abdomen. Malnutrition is a universal issue that no country in the world can afford to overlook. A third of reproductive-age women are anaemic, while 39% of the worldâ€™s adults are overweight or obese and each year around 20 million babies are born underweight.
Global Acute Malnutrition (GAM) is a measurement of the nutritional status of a population that is often used in protracted refugee situations. Along with the Crude Mortality Rate, it is one of the basic indicators for assessing the severity of a humanitarian crisis. Beyond health, slow progress on malnutrition is also impacting the social and economic development of countries.
The Food Pyramid is designed to make healthy eating easier. Healthy eating is about getting the correct amount of nutrients â€“ protein, fat, carbohydrates, vitamins and minerals need to maintain good health. Foods that contain the same type of nutrients are grouped together on each of the shelves of the Food Pyramid.
Healthy Eating Pyramid contains a grocery list as Vegetables, fruits, whole grains, healthy oils, and healthy proteins like nuts, beans, fish, and chicken along with a little yogurt or milk.
Agritech is the use of technology in agriculture, horticulture, and aquaculture with the aim of improving yield, efficiency, and profitability. Agritech can be products, services or applications derived from agriculture that improve various input/output processes.
Technologies and applications in agri-tech include:
satellite photography and sensors
IoT-based sensor networks
light and heat control
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods.
Primary food processing is necessary to make most foods edible, and secondary food processing turns the ingredients into familiar foods, such as bread. Tertiary food processing has been criticized for promoting overnutrition and obesity, containing too much sugar and salt, too little fiber, and otherwise being unhealthful.
Pediatric nutrition considers the dietary needs of infants to support growth and development, including changes in organ function and body composition.
Decisions parents make about nutrition and feeding their infants have short- and long-term effects on the babies' subsequent growth and development. Infectious disease and chronic digestive disease can be reduced with good nutrition choices such as breastfeeding. Breastfed infants have better overall health, so choices about pediatric nutrition are important considerations.
Obesity is a medical condition in which excess body fat has accumulated to an extent that it may have a negative effect on health. Obesity is a complex disease involving an excessive amount of body fat. Obesity isn't just a cosmetic concern. It is a medical problem that increases your risk of other diseases and health problems, such as heart disease, diabetes, high blood pressure and certain cancers.
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.
Food microbiology is the study of the microorganisms that inhibit, create, or contaminate food, including the study of microorganisms causing food spoilage, pathogens that may cause disease especially if food is improperly cooked or stored, those used to produce fermented foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as producing probiotics.
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. Certain bacteria, including lactic acid bacteria, are used to make yogurt, cheese, hot sauce, pickles, fermented sausages and dishes such as kimchi.
Foodborne disease: A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more then 250 known foodborne diseases. The majority are infectious and are caused by bacteria, viruses, and parasites. Other foodborne diseases are essentially poisonings caused by toxins, chemicals contaminating the food. All foodborne microbes and toxins enter the body through the gastrointestinal tract and often causes the first symptoms there. Nausea, vomiting, abdominal cramps and diarrhea are frequent in foodborne diseases.
Symptoms often include vomiting, fever, and aches, and may include diarrhea. Bouts of vomiting can be repeated with an extended delay in between, because even if infected food was eliminated from the stomach in the first bout, microbes, like bacteria.
Organizing Committee Members