Theme: Applications of Science and Technology in Food Production, Storage and Transportation

Goal of FSNV2020

  • Objective of FSNV2020 is to gather eminent personalities, researchers and scientists in the field of food technology research to exchange their ideas and to improve further innovations in more optimized way.This gathering fetch the notable outcomes, widespread knowledge of present industrial practices. FSNV2020 is a platform to meet renowned speakers, Professors, Research scholars and Industry professionals.

Renowned Speakers

  • FSNV2020 Comprise of Plenary sessions and interactive workshops & poster presentations to exchange knowledge in different aspects of research. It is a unique opportunity to meet experts of relevant research interest from different parts of the world.


  • It is a hub of quality people, scientific organizations to have collaborations and build a network with respect to their innovations. It opens the path to meet academicians, research scholars, business executives and Sponsors each other for productive research work and innovation. It helps to each individuals, institutions and industrialist to exhibit, expose and make widespread visibility in research community.

Scientific Sessions

  • Current trends on Food Production, Storage and Transportation
  • Food Safety, Security and Governance Policy
  • Food Processing and Preservation
  • Food Nanotechnology an Overview
  • Importance of Food Chemistry
  • Food Toxicology and Consumer Safety
  • Food Borne Diseases
  • Excessive Food Conception and Obesity
  • Food Hygiene and Sanitation
  • Agro Technology and Rural Sciences
  • Food Industry and Sustainability
  • Dairy Products and Diabetes
  • Healthy Diet and Nutrition Values
  • Meat Science and Seafood Production & Consumption
  • Food Safety Management System
  • Animal Nutrition
  • Food Microbiology and Biotechnology
  • Dairy Products and Diabetes
  • Food Engineering and Technology
  • Emerging Foodborne Diseases
  • Discussion on Global Nutrition
  • Intervention of Malnutrition
  • Food and Waterborne Diseases
  • Hormonal Imbalance-Food Supplement
  • Obstetric Cholestasis Diet
  • Weight loss Diets and Health Effects
  • Pediatric Nutrition

About FSNV-2020

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.

Why to attend FSNV2020?

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.

Global Malnutrition

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 world’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.

Food Pyramid

The Food Pyramid is designed to make healthy eating easier. Healthy eating is about getting the correct amount of nutrients – 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
phase tracking
weather forecasts
automated irrigation
light and heat control


Food Processing

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

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

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

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.


Meet Our Experts

Organizing Committee Members










$ 595

  • Orla presentation
  • Conference materials
  • Access to exhibits, poster presentation
  • Round table discussion
  • Lunch, Tea/Coffee, Snacks
  • Wifi and Shuttle service etc.

$ 695

  • Conference materials
  • Exhibion and Sponsor opportunity
  • Access to exhibits, Poster presentation
  • Panel discussion
  • Lunch, Tea/Coffee, Snacks
  • Wifi and Shuttle service etc.

$ 395

  • Conference materials
  • Photo session
  • Access to exhibits, poster presentation
  • Round table discussions
  • Lunch, tea/coffee, Snacks
  • Wifi and Shuttle service etc.