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Renowned Speakers

Mingruo Guo

The University of Vermont, USA USA

Yuanlong Pan

Nestle Purina Research, USA USA

Anne Pihlanto

Natural Resource Institute Finland

Antonio Berardi

University of Bari Aldo Moro Italy

Ewa Żary-Sikorska

Bydgoszcz University of Science and Technology Poland

Esra Sumlu

Gazi University Turkey

Anushka Akash Kanodia

National Sugar Institute India

Adrian L Kerrihard

Montclair State University USA

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Europe & UK

Diabesity 2026, France

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Canada

Nutri-Food Chemistry 2025

About Conference

Nutri-Food Conferences Committee extends its welcome to 24^th World Congress on Nutrition and Food Chemistry during September 08-09, 2025 in Frankfurt, Germany. Nutri-Food Chemistry 2025 will provide a amazing chance to communicate with world-class Nutrition Specialists and Food chemists and Clinical Nutritionists, Dieticians, Experts in the field making a channel for collaborations then partnerships. Nutri-food chemistry Conference is a two days meeting includes workshops, symposiums and special keynote sessions led by famous and prestigious speakers who exceed expectations in the field of food, nutrition and chemistry. This Food chemistry Conferences also encourages the active participation of young students, and talented understudy bunches from universities and research labs giving an ideal space to share the latest progressions in the Nutrition and Dietetics investigate and upcoming analysts and sprouting researchers as we are facilitating Poster Award Competition and Young Research Forum at the meeting venue.

Importance and Scope:

Nutri-Food Conference aims to bring together leading academic Scientists, Researchers, Doctors Professors, Research fellows, Directors, Deans, Post-graduates in Nutrition and food chemistry, Food chemistry Professionals, Health Care Professionals, Nutrition Specialists, Food chemistry Specialists , Nutrition Entrepreneurs, Nutrition Faculty, food Faculty, Nutrition Academicians, Food chemistry Academicians, Students and Business Delegates to exchange and share their experiences and research results about all features of Nutrition and food chemistry Management. We have dealt with several creative Nutrition occasions and Nutrition and Food meetings which formed incredible relations, bringing the experts Food chemistry: acrylamide is formed in the Maillard reaction and associations together. Nutrition Meetings, Nutrition Conferences and Nutrition Events are basic for the mutual citizens to remain strong and fit for the length of their life. Nutrition conferences, Nutrition events and Nutrition meetings are very important in relations of the research that are successful on worldwide, so that the Knowledge can spread to remain fit and healthy throughout our life.

Why to Attend????

Nutri-Food 2025 is planned to offer a prominent opening to the experts in the field of Nutrition and Food Sciences to discuss latest research and challenges in the meadow. Nutrition & Food chemistry 2024 is planned to provide a special podium for Registered Dieticians, and other health-care professionals, Researchers and Students working in the field to consciously, exchange visions and their understandings in front of a large intercontinental listeners. This Nutrition conference will help in intermingling by different brains in nutrition and dietetics through the world, B2B construction between specialists besides academicians. The company’s production with nutritional products and supplements can exhibit their products in the nutrition exhibition and expo.

Who can attend?

Nutri-food Conference welcomes Scientists, Researchers, Doctors Professors, Research fellows, Directors, Deans, Post-graduates in Nutrition and food chemistry, Food chemistry Professionals, Health Care Professionals, Nutrition Specialists, Food chemistry Specialists , Nutrition Entrepreneurs, Nutrition Faculty, Food Faculty, Nutrition Academicians, Food chemistry Academicians, Students and Business Delegates It is a gathering to explore issues of common concern and also exchange knowledge, share evidence, thoughts, and create solutions.

Benefits Nutri- Food Chemistry 2025 Conference:

Accepted abstracts will be published in Journal of Nutrition and Food Sciences with DOI
Global networking: In exchanging and trading Ideas
A Unique Opportunity for Advertisers and Sponsors at this International meeting
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
Stay on top of trends and topics
Promote Creativity & Innovation in business field

Sessions & Tracks

Track 1: Clinical Nutrition

Clinical nutrition is a specialized field that focuses on the role of diet in managing and preventing diseases. It involves assessing patients’ nutritional needs and creating personalized dietary plans to improve health outcomes. Clinical nutritionists and dietitians work closely with healthcare professionals to provide tailored nutrition therapy for individuals with medical conditions such as diabetes, heart disease, gastrointestinal disorders, and malnutrition. A key aspect of clinical nutrition is medical nutrition therapy (MNT), which uses evidence-based dietary interventions to treat illnesses. For example, patients with diabetes benefit from low-glycemic diets to regulate blood sugar, while those with kidney disease require controlled protein and sodium intake. Tube feeding (enteral nutrition) and intravenous feeding (parenteral nutrition) are also used for patients who cannot consume food normally. Clinical nutrition also plays a crucial role in weight management, post-surgical recovery, and managing food allergies or intolerances. It emphasizes balanced nutrition, proper hydration, and lifestyle modifications to enhance overall well-being. With the rise of chronic diseases and diet-related health issues, clinical nutrition continues to evolve, integrating the latest research and technology to provide effective, individualized dietary solutions that promote long-term health and improve patients’ quality of life.

Track 2: Food, Health & Nutrition

Food, health, and nutrition are deeply interconnected aspects of human well-being. The food we eat provides the essential nutrients our bodies need to function properly, including carbohydrates, proteins, fats, vitamins, and minerals. A balanced diet, rich in whole foods such as fruits, vegetables, lean proteins, and whole grains, promotes good health, boosts immunity, and reduces the risk of chronic diseases like obesity, diabetes, and heart disease. Good nutrition is essential for maintaining energy levels, supporting brain function, and promoting overall physical and mental health. Hydration is also a key factor, as water is vital for digestion, circulation, and temperature regulation. On the other hand, poor dietary choices, such as excessive consumption of processed foods, added sugars, and unhealthy fats, can lead to deficiencies, weight gain, and other health problems. A healthy lifestyle includes not only a nutritious diet but also regular physical activity, sufficient sleep, and stress management. Making mindful food choices, practicing portion control, and adopting sustainable eating habits contribute to long-term health and well-being. Ultimately, understanding the importance of food and nutrition empowers individuals to make informed decisions that enhance their quality of life and longevity.

Track 3: Food Emerging Science & Technologies

Emerging science and technologies are revolutionizing the food industry, enhancing nutrition, sustainability, and food security. Innovations like lab-grown meat, vertical farming, and precision fermentation are transforming how food is produced, reducing environmental impact and improving efficiency. Lab-grown meat, for example, offers a sustainable alternative to traditional livestock farming by using animal cells to create real meat without the need for raising and slaughtering animals. Vertical farming, which involves growing crops indoors under controlled conditions using hydroponics or aeroponics, allows for year-round food production with minimal land and water use. This technology is particularly beneficial for urban areas, reducing transportation costs and ensuring fresher produce. Precision fermentation is another breakthrough, enabling the creation of dairy and protein alternatives using microorganisms, providing more sustainable and ethical food options. Advancements in food science also include smart packaging, which extends shelf life and reduces food waste, and personalized nutrition, which tailors diets based on genetic and metabolic data. Artificial intelligence and blockchain technology are improving food safety and traceability, ensuring higher quality and transparency. As food science continues to evolve, these innovations promise a healthier, more sustainable, and efficient food system for the future.

Track 4: Food Processing & Packaging

Food processing and packaging play a crucial role in ensuring food safety, extending shelf life, and enhancing convenience for consumers. Food processing involves transforming raw ingredients into consumable products through techniques like pasteurization, freezing, drying, and fermentation. These methods help preserve food, improve taste and texture, and reduce spoilage while maintaining nutritional value. Modern processing techniques, such as high-pressure processing (HPP) and pulsed electric field (PEF) technology, enhance food safety by eliminating harmful bacteria without compromising quality. Packaging is equally important in protecting food from contamination, physical damage, and spoilage. Innovative packaging solutions, such as vacuum sealing, modified atmosphere packaging (MAP), and edible coatings, help maintain freshness and extend shelf life. Sustainable packaging alternatives, like biodegradable materials and recyclable plastics, are gaining popularity to reduce environmental impact. Smart packaging technologies, including QR codes and sensors, provide real-time information about food quality, storage conditions, and expiration dates, ensuring greater transparency and safety. As consumer demand for healthier and more sustainable food options grows, the food processing and packaging industries continue to evolve, integrating advanced technologies and eco-friendly materials to meet these needs while minimizing waste and environmental impact.

Track 5: Food Ingredients & Additives

Food ingredients and additives play a vital role in modern food production, enhancing taste, texture, shelf life, and nutritional value. Ingredients include natural components such as fruits, vegetables, grains, proteins, and dairy, which provide essential nutrients for a balanced diet. Meanwhile, food additives are substances added to improve appearance, flavor, or preservation. Common food additives include preservatives like ascorbic acid (vitamin C) and sodium benzoate, which prevent spoilage and extend shelf life. Emulsifiers such as lecithin help blend ingredients that do not naturally mix, while stabilizers and thickeners, like xanthan gum and pectin, improve texture. Artificial and natural flavorings, as well as color additives, enhance the sensory appeal of food products. While many additives are considered safe, some raise health concerns when consumed in excess, such as artificial sweeteners, trans fats, and high levels of sodium. As consumer awareness grows, the demand for clean-label products with minimal artificial additives is increasing. Food manufacturers are exploring natural alternatives, like plant-based colorings and preservatives, to meet this demand. Understanding food ingredients and additives empowers consumers to make informed choices, ensuring a healthier and more balanced diet while enjoying a variety of food products.

Track 6: Nutritional Food

Nutritional food is essential for maintaining overall health, providing the body with the necessary vitamins, minerals, and macronutrients needed for optimal function. A well-balanced diet includes a variety of whole foods such as fruits, vegetables, lean proteins, whole grains, and healthy fats. These foods supply essential nutrients that support energy production, immune function, brain health, and muscle growth. Nutrient-dense foods, such as leafy greens, berries, nuts, and legumes, are packed with vitamins, fiber, and antioxidants that help prevent chronic diseases like heart disease, diabetes, and obesity. Protein-rich foods, including fish, eggs, and plant-based sources like beans and quinoa, are crucial for muscle repair and overall body strength. Healthy fats, found in avocados, olive oil, and nuts, support heart health and brain function. Hydration is also a key component of nutrition, as water aids digestion, circulation, and detoxification. Avoiding processed foods high in added sugars, unhealthy fats, and artificial ingredients can help maintain better health and prevent nutritional deficiencies. By making mindful food choices and prioritizing whole, nutrient-rich foods, individuals can improve their well-being, boost energy levels, and enhance their quality of life. Nutritional food is the foundation of a healthy and active lifestyle.

Track 7: Food and Drug Analysis

Food and drug analysis is a crucial field that ensures the safety, quality, and effectiveness of food products and pharmaceuticals. It involves scientific techniques to detect contaminants, verify ingredient authenticity, and assess compliance with regulatory standards. These analyses help protect public health by preventing the distribution of unsafe or mislabeled products. In food analysis, laboratory testing identifies harmful substances such as pesticides, heavy metals, pathogens, and additives that may pose health risks. Techniques like chromatography, spectroscopy, and mass spectrometry are used to assess food composition, detect adulteration, and verify nutritional content. This ensures that food meets safety regulations and maintains its intended nutritional value. Drug analysis, on the other hand, focuses on evaluating pharmaceutical products for potency, purity, and stability. It ensures that medications contain the correct active ingredients and do not have harmful impurities. Methods such as high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) help detect counterfeit drugs, analyze dosage forms, and ensure compliance with health regulations. Both food and drug analysis are vital for consumer safety and regulatory enforcement. Advances in analytical techniques continue to improve quality control, enhance transparency, and protect consumers from fraudulent or hazardous products in the market.

Track 8: Nutraceuticals

Nutraceuticals are bioactive compounds derived from food sources that provide health benefits beyond basic nutrition. They bridge the gap between food and medicine, offering preventive and therapeutic effects for various health conditions. Common types of nutraceuticals include dietary supplements, functional foods, herbal extracts, and probiotics, which support overall well-being and help manage diseases. Functional foods, such as fortified cereals, omega-3-rich fish, and probiotic yogurt, provide additional health benefits beyond their basic nutrients. Dietary supplements, including vitamins, minerals, and herbal extracts like turmeric and green tea, offer concentrated forms of beneficial compounds that aid in preventing deficiencies and promoting wellness. Probiotics and prebiotics improve gut health by enhancing digestion and boosting immunity. Nutraceuticals are widely used for their potential to prevent chronic diseases such as heart disease, diabetes, and arthritis. They also play a role in enhancing cognitive function, reducing inflammation, and supporting overall longevity. Scientific research continues to explore the benefits of plant-based antioxidants, polyphenols, and bioactive peptides found in foods. As consumer interest in natural health solutions grows, nutraceuticals are gaining popularity. However, regulation and quality control are essential to ensure their efficacy and safety, making scientific validation crucial for their continued success in healthcare.

Track 9: Food and Obesity

Food plays a crucial role in obesity, a global health issue characterized by excessive body fat accumulation that increases the risk of chronic diseases such as diabetes, heart disease, and hypertension. The primary cause of obesity is an imbalance between calorie intake and energy expenditure, often influenced by diet, lifestyle, and genetic factors. Highly processed foods, rich in refined sugars, unhealthy fats, and excess calories, contribute significantly to weight gain. Fast food, sugary beverages, and snack foods are calorie-dense but nutrient-poor, leading to overeating and metabolic disturbances. In contrast, whole foods such as fruits, vegetables, lean proteins, and whole grains support weight management by providing essential nutrients and promoting satiety. Portion sizes and eating habits also impact obesity rates. Large portion sizes, emotional eating, and frequent consumption of high-calorie meals contribute to excessive calorie intake. Additionally, sedentary lifestyles and lack of physical activity further exacerbate weight gain. Addressing obesity requires a balanced approach, including mindful eating, portion control, and increased physical activity. Public health initiatives, such as nutrition education, food labeling, and policies promoting healthier food options, play a key role in combating obesity. Encouraging healthier food choices and active lifestyles can help prevent and manage obesity effectively.

Track 10: Food Adulteration and Fortification

Food adulteration and fortification are two contrasting practices that impact food quality and public health. Adulteration refers to the intentional or accidental addition of inferior, harmful, or non-food substances to food products, reducing their quality and safety. Common adulterants include chemicals, artificial coloring, and low-cost substitutes, which can lead to serious health risks such as food poisoning, organ damage, and long-term diseases. Examples include adding water to milk, artificial ripening agents in fruits, or excessive preservatives in processed foods. Regulatory authorities worldwide monitor and enforce food safety standards to prevent adulteration and protect consumers. On the other hand, food fortification is a beneficial process that enhances the nutritional value of food by adding essential vitamins and minerals. This practice helps prevent nutrient deficiencies and improves public health. Common examples include fortifying salt with iodine to prevent goiter, adding vitamin D to milk for bone health, and enriching wheat flour with iron and folic acid to combat anemia. Fortification is especially crucial in developing countries, where malnutrition and micronutrient deficiencies are widespread. While food adulteration poses a major health hazard, fortification plays a key role in improving dietary quality and addressing nutritional gaps, contributing to better health and well-being worldwide.

Track 11: Artificial Intelligence in Nutrition

Artificial Intelligence (AI) is revolutionizing the field of nutrition by providing personalized dietary recommendations, improving food quality control, and enhancing research in health and wellness. AI-powered tools analyze vast amounts of data from genetics, lifestyle, and health records to create customized nutrition plans tailored to individual needs. This personalized approach helps prevent chronic diseases such as diabetes, obesity, and heart disease by optimizing food choices based on an individual’s metabolism and dietary preferences. AI is also transforming food analysis and safety by detecting contaminants, monitoring shelf life, and ensuring accurate labeling. Machine learning algorithms can assess nutrient composition in foods, predict food spoilage, and improve food processing techniques for better nutritional retention. Additionally, AI-driven apps and wearable devices track eating habits, calorie intake, and macronutrient consumption, helping users make healthier choices in real time. In research and development, AI accelerates the discovery of new functional foods and nutraceuticals by identifying bioactive compounds with potential health benefits. It also aids in developing sustainable food systems by optimizing agricultural production and reducing food waste. As AI continues to evolve, its integration into nutrition science promises a more efficient, personalized, and data-driven approach to health and well-being.

Track 12: Digital Food Tracking

Digital food tracking is transforming the way individuals monitor their dietary habits, enhancing health, nutrition, and wellness through technology. Mobile apps, wearable devices, and AI-powered platforms now allow users to log meals, track calorie intake, and monitor macronutrient distribution in real time. These tools provide personalized insights, helping individuals make informed food choices and maintain balanced diets. Wearable technology, such as smartwatches and fitness trackers, integrates food tracking with activity monitoring, giving users a comprehensive view of their energy expenditure versus consumption. Advanced AI and machine learning algorithms analyze eating patterns, suggest healthier alternatives, and even predict nutritional deficiencies based on diet history. Digital food tracking is particularly beneficial for individuals managing health conditions like diabetes, obesity, or food allergies. Smart food scanners and barcode-reading apps enable users to assess the nutritional quality of packaged foods instantly. Additionally, emerging technologies like blockchain are enhancing food transparency, allowing consumers to trace food origins and ensure safety. As digital food tracking continues to evolve, it plays a crucial role in promoting healthier lifestyles, reducing food waste, and supporting dietary adherence. By leveraging data-driven insights, individuals can optimize their nutrition and achieve long-term health goals more effectively.

Track 13: Food Waste Reduction

Food waste is a global issue that affects food security, the economy, and the environment. Each year, millions of tons of food are discarded at various stages of the supply chain, from farms to households. Reducing food waste is essential for conserving resources, lowering greenhouse gas emissions, and ensuring a more sustainable food system. One key strategy for food waste reduction is improving food storage and preservation techniques. Innovations such as smart packaging, temperature-controlled supply chains, and natural preservatives help extend the shelf life of perishable foods. Additionally, better inventory management in grocery stores and restaurants can prevent overstocking and spoilage. Consumers also play a critical role in minimizing waste by planning meals, storing food properly, and repurposing leftovers. Awareness campaigns and food labeling improvements, such as clearer expiration dates, can help people make informed decisions about food consumption. Technology is also making an impact, with apps that connect surplus food from businesses to charities or consumers at discounted prices. Governments and organizations are implementing policies to encourage food donation and composting programs. By adopting sustainable practices at every level, from production to consumption, food waste can be significantly reduced, promoting a healthier planet and a more efficient food system.

Track 14: Biofortified Crops

Biofortified crops are genetically improved or selectively bred to enhance their nutrient content, addressing widespread micronutrient deficiencies, particularly in developing countries. Unlike conventional fortification, which adds nutrients to processed foods, biofortification increases the natural nutrient levels of crops during cultivation. This approach improves public health by providing essential vitamins and minerals through staple foods. Key examples of biofortified crops include iron-rich beans, zinc-enriched wheat, vitamin A-enhanced sweet potatoes, and golden rice, which contains beta-carotene to combat vitamin A deficiency. These nutrient-dense crops help reduce malnutrition-related diseases such as anemia, stunted growth, and weakened immunity, particularly among children and pregnant women. Biofortification is achieved through traditional breeding methods or genetic engineering, ensuring crops retain their increased nutritional value across generations. These crops are also designed to be high-yielding, resilient to pests, and adaptable to climate change, making them a sustainable solution for food security. Governments and international organizations, such as HarvestPlus and the World Health Organization, support biofortification initiatives to enhance global nutrition. As research advances, biofortified crops continue to offer a cost-effective and sustainable way to improve dietary quality, especially in regions where access to diverse, nutrient-rich foods is limited.

Track 15: Smart Packaging & Food Safety

Smart packaging is transforming food safety by incorporating advanced technologies that monitor freshness, improve shelf life, and enhance consumer transparency. These intelligent packaging solutions help detect spoilage, track storage conditions, and prevent contamination, ensuring safer food consumption. One of the key innovations in smart packaging is time-temperature indicators (TTIs), which change color based on exposure to heat or improper storage conditions, helping consumers and retailers determine food freshness. Another advancement is biosensors, which detect pathogens like bacteria and toxins in food, reducing the risk of foodborne illnesses. QR codes and RFID (Radio Frequency Identification) tags provide real-time tracking of food products across the supply chain, allowing consumers to verify product authenticity, origin, and expiration details. This enhances transparency and reduces fraud in the food industry. Edible and biodegradable smart packaging is also gaining traction, minimizing environmental impact while preserving food quality. Active packaging solutions, such as oxygen absorbers and antimicrobial coatings, help extend shelf life by slowing spoilage and microbial growth. With the growing demand for food safety and sustainability, smart packaging plays a crucial role in reducing food waste, improving traceability, and ensuring high-quality products from farm to table.

Track 16: Sustainable Food Systems

A sustainable food system ensures the production, distribution, and consumption of food in a way that meets current nutritional needs without compromising future generations’ ability to do the same. It balances environmental, economic, and social factors to create a resilient food supply chain that reduces waste, conserves natural resources, and promotes fair labor practices. One key aspect of sustainability is regenerative agriculture, which improves soil health, increases biodiversity, and reduces reliance on synthetic fertilizers and pesticides. Water conservation techniques, such as precision irrigation and rainwater harvesting, help optimize water use in food production. Additionally, alternative proteins, including plant-based meats and lab-grown meat, offer sustainable solutions to reduce the environmental impact of livestock farming. Reducing food waste is another crucial component. Technologies like smart packaging, better food storage solutions, and consumer awareness campaigns help extend shelf life and minimize discarded food. Local food sourcing and urban farming also contribute by lowering transportation emissions and promoting fresher, seasonal food options. Governments, businesses, and consumers all play a role in advancing sustainable food systems. By adopting eco-friendly practices and supporting sustainable food choices, we can create a healthier planet while ensuring food security for future generations.

Track 17: Hybrid Meat Products

Hybrid meat products are an emerging food innovation that blends traditional animal-based meat with plant-based ingredients to create a more sustainable, nutritious, and environmentally friendly protein source. These products aim to reduce meat consumption while maintaining the taste, texture, and nutritional benefits of conventional meat. By combining plant proteins such as soy, pea, or mushroom-based ingredients with real meat, hybrid products offer a reduced environmental footprint compared to conventional meat production. They help lower greenhouse gas emissions, reduce water and land use, and promote animal welfare. Additionally, they contain fewer saturated fats and more dietary fiber, making them a healthier option. Hybrid meat products appeal to flexitarians—consumers who want to reduce meat intake without fully switching to plant-based diets. Popular examples include blended beef burgers with mushrooms, hybrid chicken nuggets infused with soy protein, and sausages mixed with legumes or grains. Food companies and startups are investing in hybrid meat technology to improve taste, texture, and nutritional value. As consumer demand for sustainable food grows, hybrid meat products offer a promising solution to bridge the gap between conventional meat and plant-based alternatives, contributing to a healthier planet and a more balanced diet.

Track 18: 3D-Printed Food

3D-printed food is an emerging technology that uses specialized printers to create customized, nutritious, and sustainable meals. This innovation allows precise control over ingredients, shapes, textures, and nutritional content, making it ideal for personalized diets, healthcare applications, and sustainable food production. One of the biggest advantages of 3D-printed food is its ability to improve food sustainability. It can use alternative protein sources such as plant-based materials, algae, and even insect protein, reducing reliance on traditional livestock farming and lowering environmental impact. Additionally, food waste can be minimized by repurposing surplus ingredients into printable food pastes. In the healthcare sector, 3D printing enables the creation of customized meals for individuals with dietary restrictions, swallowing difficulties, or specific medical needs. For example, hospitals can produce soft, easy-to-chew foods with precise nutrient compositions for elderly patients. The technology is also revolutionizing culinary creativity, allowing chefs to design intricate food structures that are impossible to achieve with traditional cooking methods. Restaurants and food companies are experimenting with 3D-printed chocolates, pasta, and plant-based meat alternatives. While still in its early stages, 3D-printed food has the potential to transform the food industry by making nutrition more personalized, sustainable, and accessible.

Track 19: Food & Beverage Startups

Food and beverage startups are transforming the industry with innovative, sustainable, and health-focused products. These startups leverage emerging technologies, alternative ingredients, and data-driven solutions to meet changing consumer demands for convenience, nutrition, and environmental responsibility. One major trend is the rise of plant-based and alternative proteins, such as lab-grown meat, dairy-free milk, and insect-based snacks. Startups like Beyond Meat and Impossible Foods have disrupted traditional markets by offering sustainable and ethical protein alternatives. Another growing area is functional foods and beverages, including probiotics, adaptogenic drinks, and nutraceutical-infused snacks that promote wellness beyond basic nutrition. Technology plays a crucial role in food innovation. AI-driven food personalization, 3D-printed meals, and blockchain-based food traceability systems are gaining traction. Startups are also addressing food waste reduction, with companies developing apps that connect surplus food to consumers or creating upcycled food products. Direct-to-consumer (DTC) models and subscription-based meal services are also thriving, offering convenient and personalized eating experiences. Additionally, sustainable packaging and eco-friendly production methods are essential for startups aiming to reduce their carbon footprint. As consumers seek healthier, more ethical, and tech-driven food solutions, food and beverage startups continue to reshape the industry with groundbreaking ideas and sustainable business models.

Market Analysis

IMPORTANCE AND SCOPE

This conference is a important platform for inspiring international exchange and to promote their business at the food research conference. The conference is conducted for 2 days, where internationally renowned speakers will describe how their research journey have developed in response to contemporary challenges and also inspirational and innovative lessons from young researchers in food conference. The conference main idea is to provide information related to the Nutrition disorders and causes for defeciency in human nutrition, and rapid growth of food technology and food science globally. And also the companies dealing with nutritional products and supplements can exhibit their products in the Nutrition conference exhibition. We strongly believe that the “24^thWorld Congress on Nutrition and Food Chemistry” will provide an opening for discussions in the field of Nutrition.

Conference Highlights

Leading Research Funders:

International Societies and Associations

GLOBAL NUTRITION REPORT:

Malnutrition is a universal issue holding back development with unacceptable human consequences and causing illness in the world population. Yet the opportunity to end malnutrition has never been greater. The UN Decade of Action on Nutrition 2016–2025 and the Sustainable Development Goals (SDGs) provide global and national impetus to address malnutrition and expedite progress.The burden of malnutrition across the world remains high, and progress remains slow. Malnutrition is one of the reason for more ill health in the population than other causes. Children under five years of age face multiple burdens: 150.8 million are stunted, 50.5 million are wasted and 38.3 million are overweight. Meanwhile 20 million babies are born of low birth weight in every year. Overweight and obesity among adults are at record levels with 38.9%, stretching from Africa to North America, and increasing among adolescents. Women have a higher burden than men when it comes to certain forms of malnutrition: one third of all women of reproductive age have anaemia and women have a higher prevalence of obesity than men. Millions of women are still underweight. Many countries are set to achieve the targets set by the global community to track progress on nutritional status to 2025.

TARGET AUDIENCE

Clinical nutritionists
Food technology researchers
Nutrition associations and societies
Scientists
Researches
Dietitians
Students
Quality control officers
Quality assurance officers
Food engineers
Business entrepreneurs
Industry professionals
Public health professionals
Fitness professionals
Pharmacists
Diabetes health professionals

A Glance of Nutrition and Food Market:

The global nutrition and food market has experienced significant growth in recent years, driven by shifting consumer preferences, technological advancements, and increasing awareness of the link between diet and health. This expansion is influenced by several factors, including the rise of functional foods, growing demand for organic and plant-based products, and innovations in food technology.

Market Size and Trends

The nutrition and food market has seen consistent growth, with projections indicating it will reach $10 trillion by 2030, according to industry reports. Factors such as urbanization, rising disposable incomes, and a growing middle class in emerging economies are key drivers. Consumers are becoming more conscious of their dietary choices, fueling demand for healthier and more sustainable food options. One of the most notable trends is the shift toward functional and fortified foods, which provide additional health benefits beyond basic nutrition. Products enriched with vitamins, minerals, probiotics, and protein have become increasingly popular, especially among health-conscious consumers and fitness enthusiasts.

Rise of Plant-Based and Organic Foods

The surge in plant-based diets has been a game-changer in the food industry. Plant-based meat and dairy alternatives have gained traction due to concerns over health, environmental sustainability, and animal welfare. Companies like Beyond Meat and Impossible Foods have capitalized on this trend, leading to increased investment in plant-based innovations. Similarly, organic foods have seen exponential growth. Consumers are increasingly willing to pay a premium for products labeled as organic, non-GMO, and free from artificial additives. The global organic food market is expected to grow at a CAGR of over 10% in the next few years, fueled by consumer concerns over food safety and sustainability.

Technological Innovations in Nutrition

Advancements in food technology have played a crucial role in market expansion. Precision nutrition, which tailors dietary recommendations based on individual genetics and lifestyle, is gaining traction. Companies are using AI and big data to develop personalized nutrition plans, enhancing health outcomes. Moreover, lab-grown meats and alternative proteins have emerged as viable solutions to meet the global protein demand while reducing environmental impact. Brands like Upside Foods and Eat Just are leading the way in developing cultured meat products that mimic traditional meat without requiring animal slaughter.

E-Commerce and Direct-to-Consumer Growth

The rise of e-commerce has significantly impacted the food and nutrition industry. Online grocery shopping, meal kit services, and subscription-based nutrition programs have surged in popularity. Companies like Amazon Fresh, Instacart, and HelloFresh are changing how consumers access and consume food, offering convenience and a wider range of healthy options.

Challenges and Future Outlook

Despite its growth, the nutrition and food market faces challenges such as supply chain disruptions, rising raw material costs, and regulatory complexities. However, continued investment in sustainable packaging, food waste reduction, and alternative proteins is expected to drive further expansion. In conclusion, the nutrition and food market is poised for substantial growth, fueled by consumer demand for healthier, sustainable, and innovative food products. Companies that adapt to these evolving trends will be well-positioned to succeed in this dynamic industry.

Accreditation

All major Conference Series Conferences are accredited with Continuing Education (CE), Continuing Professional Development (CPD) and Continuing Medical Education (CME) credits respectively.

CME Credits:

Continuing Medical Education (CME) refers to a specific form of continuing education that helps medical professionals to maintain competence and learn about new and developing areas of their field. Conference Series Conferences are recognised and accredited with CME credits to enhance the professional abilities and skills of participants. CME credits are important to physicians because they require a specified number of credits annually to maintain medical licenses. CME credits are authorized by the Accreditation Council for Continuing Medical Education. Attending CME accredited conference is beneficial and valuable to physicians and other medical professional as it is a source of constant improvement that ultimately improves their medical practice, and keeps them up-to-date on the latest technologies, advancements, treatments, etc. Speaking at CME activities can also be a great stage for clinical medical professionals to share their expertise and increase their distinction in their specialty.

CE Credits:

Continuing Education (CE) credit is a measure used in continuing education programs to assist the professional to maintain his or her license in their profession. Conference Series Conferences provides ample opportunities to acquire CE credits. CE can open up previously closed doors and lead to better job opportunities. CE usually refers to college courses or other vocational training obtained by older adults or working professionals. CE credits work as carrier promoter and hold great value in medical, clinical and other areas of research even after completion of degrees in concerned field of research. It is pivotal in today’s world to get updated information on your field of research and profession. Attending Continuing Education Conferences can help expand your network and make connections that could translate into profitable relationships or job opportunities down the line. It also plays a vital role in recruiting new team members for an employer with open positions. CE helps licensing organizations and professional membership groups. Continuing Education promotes high quality performance, keep professionals up to date with the latest advances, and provide excellent networking opportunities.

CPD Credits:

Continuing Professional Development (CPD) is the holistic commitment of professionals towards the enhancement of personal skills and proficiency throughout their careers. It enables learning to become conscious and proactive, rather than passive and reactive. CPD accreditation is important because it ensures that courses provided adhere to the highest educational standards and international benchmarks of quality and learning. CPD enriches your knowledge, keeps you currently competent and is the key to career progression and professional growth. There are many advantages to carrying out CPD that includes filling gaps in your knowledge and skills to become more productive and efficient, building confidence and credibility to stand out from the crowd, achieving your career goals and demonstrating professional status. CPD hours can be earned through continuing education, leadership activities, instructional activities, completion of significant work projects, research and publications. Conference Series Conferences have been accredited with CPD credits to expedite the progress of research and industry professionals.

Past Conference Report

We had a huge success with the completion of 23rd World Congress on Nutrition and Food Chemistry which was held in June 13-14, 2024 in Rome, Italy. The significance of the meeting was achieved due to the accumulation of all the related group of spectators of research scientists to share their Knowledge, Research work, Technologies, and furthermore trade of worldwide Information towards the correct crowd at ideal time. Congress has received a generous response from all over the world. This has been organized with the aim of endorsing the development of new perceptions and ideas for investigating the high level of knowledge reached by scientific community in the field of Food Nutrition Technology.

The conference was organized around the theme “Advanced Technological Developments in Food Exploration”. The congress entrenched a firm relation of future strategies in the field of Food Technology, We would like to thank each and every participant of Nutri Food 2024 to make this a huge success. And special thanks to media partners for the promotion of our event, The Conferences aim to bring together the prominent researchers’ academic scientists, and research scholars to exchange and share their experiences on all aspects of Food Technology. It is conjointly a knowledge domain platform for researchers, practitioners and educators to gift and discuss the foremost recent advances, trends, and issues in addition as sensible challenges and solutions adopted in the fields of Food and Nutrition Technology, We glad to announce its “24th World Congress on Nutrition and Food Chemistry, going to be held during September 08-09, 2025 in Frankfurt, Germany. We cordially welcome all the eminent Researchers, Scientists and Professors to be part of this prestigious conference, Bookmark your dates for “Nutri Food 2025,” as the Nominations for Best Poster Awards and Young Researcher Awards are open across the world.

To Collaborate Scientific Professionals around the World

Conference Date September 08-09, 2025

For Sponsors & Exhibitors

sponsor@conferenceseries.com

Speaker Opportunity

Poster Opportunity E-Poster Opportunity

Useful Links

Past Conference Report

Nutri-Food Chemistry 2024 Conference

Supported By

Journal of Nutrition Science Research Journal of Clinical Nutrition & Dietetics Journal of Food, Nutrition and Population Health Journal of Nutrition & Food Sciences

All accepted abstracts will be published in respective Conference Series International Journals.

Abstracts will be provided with Digital Object Identifier by