3rd International Conference on Nutrition, Food Science and Technology, welcomes speakers, exhibitors and delegates from all over the world to Dubai, United Arab Emirates during March 16-17, 2020. The major theme of the Conference is “Connecting Global Leaders, Innovators and Investors to Map Out the Future of Food”. The organizing committee is preparing for an appealing and informative conference program including lectures, workshops, the forum on a wide category of topics, poster presentations, young researcher forums and various programs for participants from across the world.
This conference is an 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 has developed in response to contemporary challenges and also inspirational and innovative lessons from young researchers in the food conference. The conference main idea is to provide information related to the Nutrition disorders and causes for deficiency in human nutrition, and the 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 ”3rd International Conference on Nutrition, Food Science and Technology” will provide an opening for discussions in the field of Nutrition.
Tracks
Nutrition, Health and Choice, Food Science and Chemistry, Women Health and Nutrition, Food and Nutrition Disorders, Nutrigenetics and Nutrigenomics, Food Nutrition and Dietetics, Obesity, Diabetes, Cardiovascular Diseases, Gastrointestinal Diseases, Diet and Weight Management, Food Allergies and Intolerance, Nutritional Value & Quality of Foods, Food Processing & Technology, Food Safety, Quality and Policy, Food Preservation and Quality Standard, Advancement in Food Technology, Novel Food Packaging Technologies, Food Marketing and Economics, Good Manufacturing Practices (GMP), Public Health Research & Case Studies.
WHO ATTENDS?
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
