It is our pleasure to welcome you to the 1st Edition International Conference On Food and Nutrition the FOOD and NUTRITION 2020 Special Conference builds on the hugely successful preceding conferences, hosted by the SciTech Conferences (STC).

The Congress is intended to bring together leading academics and scientists in the field of Food Science and Nutrition, to exchange and share relevant experiences in their practice. This would center on presentations and discussions on research results on all aspects of  Food Science and Nutrition. It will also provide a platform for interdisciplinary researchers, practitioners, and educators to present and discuss the most recent innovations, trends, and concerns in their research efforts. Finally, the Congress will afford participants the time to disclose practical challenges they encountered, as well as the solutions they discovered in their field investigations in Food Science and Nutrition

Details of FOOD & NUTRITION Conference 2020 in Berlin, Germany:

Conference Name Place Date
International Conference On Food and Nutrition Berlin, Germany June 18-19, 2020

Market Analysis of Food and Nutrition

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 and 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.

Benefits of Food and Nutrition 2020 conference

  • 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
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45+ Speakers

100+ Delegates

 

Events Starts in

334Days 07Hours 51Minutes 54Seconds

Scientific Committee

Dr.Khaled ElSaadany
Ass. Prof. Food Technology Dept.
Executive Manager of Grants & Innovation & Technology Transfer Center

Prof. Sobhy El Sohaimy
Food Biochemistry
Head of Department of Food Technology
City of Scientific Research and Technology Applications(CSAT)

Dr. Muhammad Usman
FORMER DIRECTOR GENERAL
Agricultural Research System

 

Prof. Gabriel O. Adegoke
University of Ibadan, Ibadan. Nigeria
Editor-in-Chief: Current Research in Bacteriology

Dr. Irfan Erol
Professor,
Department of Nutrition and Dietetics,
Eastern Mediterranean University School of Public Health

Speakers

Dr Ho Lee Hoon
Faculty Bioresources and Food Industry
Universiti Sultan Zainal Abidin
Malaysia

Prof. Sobhy El Sohaimy
Food Biochemistry
Head of Department of Food Technology
City of Scientific Research and Technology Applications(CSAT)

Dr.Ms Mahtab S. Bamji
INSA Emeritus Scientist, Dangoria Charitable Trust,Hyderabad
(Director Grade Scientist, Retd.National Institute of Nutrition, Hyderabad, India)

Prof. Gabriel O. Adegoke
University of Ibadan, Ibadan. Nigeria
Editor-in-Chief: Current Research in Bacteriology

Anurag Singh
National Institute of Food Technology Entrepreneurship and Management

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