It is our pleasure to welcome you to the 1st Edition International Conference On Food & Nutrition the FOOD & NUTRITION 2019 Special Conference builds on the hugely successful preceding conferences, hosted by the SciTech Conferences (STC).
The program includes multiple opportunities for networking and interaction. As well as the lively Poster Discussion sessions, there will be Panel Discussions at the end of each day for speakers and participants to engage beyond discussing the data, into envisioning a future that integrates rapidly evolving technologies in the field of Food and Nutritional research.
Details of FOOD & NUTRITION Conference 2019 in London, UK:
|International Conference On Food & Nutrition||London, UK||June 03-04, 2019|
The Global food innovation platform ranges drastically. Through 2022 the standard growths of food modernization promote is over $252.43 billion. All parts of nutrition revolution and Food Science publicize is blossoming. The worldwide market for yeast items came to $5.8 billion out of 2013. In 2019, this market is required to grow to $9.25 billion, with a compound yearly development rate (CAGR) of 7.9% from 2015 to 2025. The Global market of probiotic fixings, supplements, and sustenance came to almost $23.1 billion of every 2012, $27.1 billion out of 2013 and in 2018 expected development is $36.7 billion with a compound yearly development rate (CAGR) of 6.2% over the five-year time frame from 2015 to 2022. With $21.7 billion out of 2015 and $23 billion out of 2017 and expected reach of $31.3 billion by 2019, the worldwide market for hardware utilized as a part of nourishment handling and bundling is ascending at a five-year compound yearly development rate (CAGR) of 6.3% from 2015 to 2022.
Food & Nutrition - its subsidies food sciences, such as food analysis, microbiology, nutrition, and food engineering etc. deals with food and Sustenance. Now there are some emerging new trends in college education. There is increasing emphasis on improving learning and teaching (L&T) quality, measuring student based learning outcomes, and improving core competencies. Teaching loads for most faculties are increasing. These points to a need for better efficiency. Perhaps through improved study skills, better teaching methods, and increased distance learning. After decades of teaching food chemistry it is noticeable that these trends bring with them constraints and challenges for the students, Researchers, Industrialists.
- Learn about the latest research in your field
- Grow as a researcher and presenter
- Obtain feedback on your research
- Meet and get to know your peers
- Gain visibility in your field
- Share your research findings with others in your field
- Regroup and rethink
- Stay on top of trends and topics
- Promote Creativity & Innovation in business field
Events Starts in
Conference Venue: London, UK