4th International Conference on Food and Nutritional Sciences

4^th International Conference on Food and Nutritional Sciences to be held during May 21-22, 2020 at Valencia, Spain invites Food Scientists, Nutritionists, Professors, Young Researchers, Students, Food Manufacturers, Food and Beverage Wholesalers & Retailers, Food Processors, Suppliers and Government Organizations from around the globe. The conference is a forum to discuss valuable and relative topics, alternative approaches, research processes, and provide insight into the industry and how it needs to adapt.

Food science and Nutrition are equally important and mutually dependent scientific disciplines and each have enhanced the development of an abundant, nutritious, safe food supply. Conference theme "Challenges in food and nutritional sciences in a changing world" focus on how Food and Nutritional sciences are essential to secure the world's population enough to eat for fully productive working lives today and in the future.

Target Audience:
Food & Nutrition conference invites a common platform for Deans, Directors, Professors, Students, Research scholars and other participants including CEO, Consultant, Head of Management, Economist, and Project Manager from business and industrial sectors across the world in order to establish a scientific relation between academic experts and other participants through information sharing and networking. The Conference will also have a space for companies and/or institutions to present their services, products,
innovations and research results.

Aim:
Share, Explore and Enhance latest research from both Academia and Industry to face grand challenges in Food and Nutritional Sciences

Objective: 
The main objective of 4th International Conference on Food and Nutritional Sciences is to provide a forum to present and discuss to meet needs of humankind sustainably. We believe that this conference can become a platform in finding new and more sustainable ways of addressing food global issue to meet the need of growing population and challenging lifestyle.

Scientific Sessions:
• Food Engineering and Microbiology
• Food Acceptability
• Food Conservation and Preparation
• Food Machinery and Packaging
• Food Processing Technology
• Food Safety and Hygiene
• Food Science and Technology
• Physiological Aspects of Food
• Food Composition and Processing
• Health claims on Food
• Fermentation in Food Processing
• Food Toxicology
• Food Insecurity
• Food Poisoning
• Food Addiction and Intolerance
• Food Contamination and Deficiencies
• Nutrition and Food Sciences
• Nutritional Aspects of Food
• Nutritional Quality of Novel Foods
• Bioavailability of Nutrients
• Dietary Selection
• Diet and Metabolic Syndrome
• Nutrition Deficiency and Treatment
• Community Nutrition
• Molecular Nutrition
• Nutrition and Physical Activity
• Nutrition and Cognitive Functions
• Nutrition in Developing Countries
• Nutrition Therapies
• Poor Nutritional Status
• Human Nutrition
• Healthy Diets
• Parenteral Nutrition
• Nutrition and Disease Management
• Drug and Protein Metabolism
• Food Regulations