CONGRESS TOPICS
| TOPICS |
|---|
Food Ingredients, Food Structure, Additives, Supplements, and Fortification | Clinical Health and Nutrition (NCDs/Chronic Diseases, Obesity & Weight Management, Diabetes, Cardiovascular Diseases, Cancer, PEM/Malnutrition, etc.) |
Food Production, Engineering, Processing and Sustainability | Health and Nutritional Epidemiology (Diet/Nutritional Assessment, Malnutrition, Maternal and Child Nutrition, NCDs and Nutrition, Nutrition and Aging, Diet and Lifestyle, etc.) |
Food Analysis, Food Microbiology, Chemistry, Biochemistry, Sensory Sciences, and IT sciences | Public Health and Nutrition (Health and Nutrition Policy, Scaling-up Nutrition, Food and Nutrition Security, Health Disparities and Nutrition, Disaster and Nutrition, Others) |
Food Biotechnology, Novel Bio-products, Functional Foods | Public Health, Nutrition and Diseases (Diet in Cancer, Cardiovascular, Neurodegenerative diseases etc., Prevention by Nutrition and After Treatment Nutrition) |
Food Waste, Food Waste Management, Environmental Protection, By-products Utilization | International Programs and Projects |
Traditional Food | Education, Innovation and Knowledge Transfer |
Consumers (Behavior, Preferences, etc.) | Nutritional Physiology (Energy Metabolism, Immune Function, Cognition and Nutrition, Nutrition and Aging, Nutrigenomics, Others) |
Food Chain Management, Marketing, Economics | Nutritional Biochemistry (Carbohydrates, Lipids, Proteins and Amino Acids, Vitamins, Minerals, etc.) |
International Programs and Projects | Food Labeling and Nutrition & Health Claims (national, international and global harmonization) |
Education, Innovation and Knowledge Transfer | Nutrition Guidelines, Regulations, and Legislation (differences and harmonization) |
Food Quality and Safety | Malnutrition (poor or under-nutrition, over-nutrition, micronutrient deficiency etc.). |
Microbiological, Chemical, Physical Hazards | Healthy Nutrition |
Risk analysis (Assessment, Characterization, Management, Communication) | Dietary (therapeutically) Nutrition |
Consumers (Behavior, Preferences, related to Food safety) | Microbiome |
Hygienic Engineering and Design | Food Security |
International Programs and Projects | Diet Supplements |
Education, Innovation and Knowledge Transfer | Antiaging Nutrition |
Nutritional influences on Craniofacial development, Oral Cancer and Oral Infectious Diseases | Personalized Nutrition |
Oral Diseases and Quality of Life (Childhood through to Old Age) | Nutrigenomics |
Orthodontics and Nutrition & Health | Nutraceuticals (ginseng, Echinacea, green tea, glucosamine, omega-3, lutein, folic acid, cod liver oil, etc.) |
Special Supplemental Food Program for Women, Infants, and Children (WIC) and Oral Hygiene | Nutrition for Collectives (Mass Catering) |
Oral/Dental Health and Nutrition (Mouth and Teeth Diseases) | Nutrition for Special Needs Groups (Sports, Vegan, Religious, etc.) |
Nutritional Education related to Oral Health Issues | Nutritional Education |
| FOOD PRODUCTION AND PROCESSING |
|---|
Food Ingredients, Food Structure, Additives, Supplements, and Fortification |
Food Production, Engineering, Processing and Sustainability |
Food Analysis, Food Microbiology, Chemistry, Biochemistry, Sensory Sciences, and IT sciences |
Food Biotechnology, Novel Bio-products, Functional Foods |
Food Waste, Food Waste Management, Environmental Protection, By-products Utilization |
Traditional Food |
Consumers (Behavior, Preferences, etc.). 7 |
Food Chain Management, Marketing, Economics |
International Programs and Projects |
Education, Innovation and Knowledge Transfer |
| FOOD QUALITY AND SAFETY |
|---|
Food quality |
Microbiological, Chemical, Physical Hazards, Allergens |
Risk analysis (Assessment, Characterization, Management, Communication) |
Food shelflife |
Consumers (Behavior, Preferences, related to Food Safety) |
Hygienic Engineering and Design |
International Programs and Projects |
Education, Innovation and Knowledge Transfer |
| HEALTH RELATED TO NUTRITION |
|---|
Clinical Health and Nutrition (NCDs/Chronic Diseases, Obesity & Weight Management, Diabetes, Cardiovascular Diseases, Cancer, PEM/Malnutrition, etc.) |
Health and Nutritional Epidemiology (Diet/Nutritional Assessment, Malnutrition, Maternal and Child Nutrition, NCDs and Nutrition, Nutrition and Aging, Diet and Lifestyle, etc.) |
Public Health and Nutrition (Health and Nutrition Policy, Scaling-up Nutrition, Food and Nutrition Security, Health Disparities and Nutrition, Disaster and Nutrition, Others) |
Public Health, Nutrition and Diseases (Diet in Cancer, Cardiovascular, Neurodegenerative diseases etc., Prevention by Nutrition, Treatments, and After Treatment Nutrition) |
Nutritional influences on Craniofacial development, Oral Cancer and Oral Infectious Diseases |
Oral Diseases and Quality of Life (Childhood through to Old Age) |
Orthodontics and Nutrition & Health |
Special Supplemental Food Program for Women, Infants, and Children (WIC) and Oral Hygiene |
Oral/Dental Health and Nutrition (Mouth and Teeth Diseases) |
International Programs and Projects in Medical and Dental Medicine |
Education, Innovation and Knowledge Transfer in Medical and Dental Medicine |
| NUTRITION |
|---|
Nutritional Physiology (Energy Metabolism, Immune Function, Cognition and Nutrition, Nutrition and Aging, Others) |
Nutritional Biochemistry (Carbohydrates, Lipids, Proteins and Amino Acids, Vitamins, Minerals, etc.) |
Food Labeling and Nutrition & Health Claims (National, International and Global Harmonization) |
Nutrition Guidelines, Regulations, and Legislation (Differences and Harmonization) |
Malnutrition (poor or under-nutrition, over-nutrition, micronutrient deficiency etc.). |
Healthy Nutrition |
Dietary (therapeutically) Nutrition |
Microbiome |
Food Security |
Diet Supplements |
Antiaging Nutrition |
Personalized Nutrition |
Nutrigenomics |
Nutraceuticals (ginseng, Echinacea, green tea, glucosamine, omega-3, lutein, folic acid, cod liver oil, etc.) |
Nutrition for Collectives (Mass Catering) |
Nutrition for Special Needs Groups (Sports, Vegan, Religious, etc.) |
International Programs and Projects |
Education, Innovation and Knowledge Transfer |