CONGRESS TOPICS
| FOOD PRODUCTION AND PROCESSING |
|---|
1 | Food Ingredients, Food Structure, Additives, Supplements, Fortification |
2 | Food Production, Engineering, Processing and Sustainability |
3 | Food Analysis, Food Microbiology, Chemistry, Biochemistry, Sensory Sciences |
4 | Food Biotechnology, Novel Bio-products, Functional Foods |
5 | Food Waste, Food Waste Management, Environment Protection |
6 | Traditional Food |
7 | Consumers (Behavior, Preferences, etc.) |
8 | Food Chain Management, Marketing, Economics |
9 | International Programs and Projects |
10 | Education, Innovation and Knowledge Transfer |
| FOOD QUALITY AND SAFETY |
|---|
1 | Food Quality and Safety |
2 | Microbiological, Chemical, Physical Hazards |
3 | Risk analysis (Assessment, Characterization, Management, Communication) |
4 | Risk communication |
5 | Hygienic Engineering and Design |
6 | Consumers (Behavior, Preferences, in relation to Food Safety.) |
7 | International Programs and Projects |
8 | Education, Innovation and Knowledge Transfer |
| HEALTH RELATED TO NUTRITION |
|---|
1 | Clinical Health and Nutrition (NCDs/Chronic Diseases, Obesity & Weight Management, Diabetes, Cardiovascular Diseases, Cancer, PEM/Malnutrition, etc.) |
2 | Health and Nutritional Epidemiology (Diet/Nutritional Assessment, Malnutrition, Maternal and Child Nutrition, NCDs and Nutrition, Nutrition and Aging, Diet and Lifestyle, etc.) |
3 | Public Health and Nutrition (Health and Nutrition Policy, Scaling-up Nutrition, Food and Nutrition Security, Health Disparities and Nutrition, Disaster and Nutrition, Others) |
4 | Public health, Nutrition, Chronic diseases (Diet in Cancer, Cardiovascular, Neurodegenerative diseases etc., Prevention by Nutrition and After Treatment Nutrition) |
5 | Nutritional influences on Cranio-facial development, Oral Cancer and Oral Infectious Diseases |
6 | Oral Diseases and Quality of Life (Childhood through to Old Age) |
7 | Orthodontics and Nutrition & Health |
8 | Special Supplemental Food Program for Women, Infants, and Children (WIC) and Oral Hygiene |
9 | Oral/Dental Health and Nutrition (Mouth and Teeth Diseases) |
10 | International Programs and Projects |
11 | Education, Innovation and Knowledge Transfer |
| NUTRITION |
|---|
1 | Nutritional Physiology (Energy Metabolism, Immune Function, Cognition and Nutrition, Nutrition and Aging, Nutrigenomics, Others) |
2 | Nutritional Biochemistry (Carbohydrates, Lipids, Proteins and Amino Acids, Vitamins, Minerals, etc.) |
3 | Food labeling and Nutrition & Health claims (national, international and global harmonization) |
4 | Nutrition Guidelines, Regulations and Legislation (differences and harmonization) |
5 | Malnutrition in particular Micronutrient deficiency (poor or under-nutrition, over-nutrition etc.). |
6 | Over nutrition |
7 | Healthy Nutrition (Bio-functional Nutrition) |
8 | Dietary (therapeutically) Nutrition and Diet Supplements |
9 | Anti-aging Nutrition |
10 | Personalized diets |
11 | Nutrigenomics |
12 | Nutriceuticals (ginseng, Echinacea, green tea, glucosamine, omega-3, lutein, folic acid, cod liver oil, etc.) |
13 | Nutrition for Collectivities (Mass catering) and Special Needs Groups (Sports, Vegan, Religious, etc.) |
14 | International Programs and Projects |
15 | Nutritional Education related to Health Issues |
