4th Edition of Nutrition & Food Science 2021
After the successful completion of our previous onsite and virtual conferences on Nutrition & Food science, we are extending our pleasure to invite you to our upcoming webinar – 4th Edition of Nutrition & Food Science to be held on 08-09 November 2021 on the theme “Let Food and Nutrition be The Medicine”
In the times of COVID – 19, we, the management, Organizing Committee Members and staff have tried to organize the conference on – site, but with the announcement of governmental mandated closures & shutdowns, travel restrictions, social distancing and health & safety of our participants, it has made web based. It would have been irresponsible to go ahead with an international meeting in this region with high levels of spread and severity. And also with the continuous notifications from WHO stating that large gatherings will become an high risk for the spread of infections. We assure that you will enjoy and interact in the webinar virtually.
The webinar provides a unique platform to students, academics, and practitioners, from all over the globe from different parts of the world to present their profound insights on the most modern discoveries and advancements related to Food science, Nutrition and impacts of nutrition in COVID 19. The webinar focuses on the recent developments in the food industry, nutrition needed in the times of COVID 19, immunity related research and other experiments.
We have also received a good response from our previous webinar on the Nutrition & Food Science. Through the series of interactive panel discussion, keynote sessions, speaker sessions, the conference will deliberate on various issues and challenges in innovations, new technologies, applications, research in food and nutrition industries.
The webinar provides deeper understandings on various topics which include Food Chemistry, Food Safety, Food Microbiology, Food Toxicology, Food Quality, Agricultural Research, Dairy Science, Nutritional Benefits, Food Engineering, Immunity and other challenges that faced during COVID 19 times.
We look forward to seeing you virtually!!
- Abstracts must be submitted on the understanding that they have not been presented elsewhere (except in the form of a thesis) and are not currently under consideration by another conference. The submitting speaker should ensure that the abstract publication has been approved by all other co-authors.
- The abstracts must be submitted in English language (including title, abstract text, author names and affiliations).
- Presenting author’s contact details including full mailing address, office phone number, email address and contact number
- Name(s) of presenting author and co-authors: first name(s) or initials of first name(s), family name
- Affiliation details of all authors: Department, institution/hospital, city, state (if relevant), country
- The presenting author of an abstract must register for the Food Virtual 2021.
- Abstract must be submitted online or can be e – mailed to the organizer.
- You will receive a confirmation when the abstract has been received. Please contact the organizer if you did not receive confirmation within 2 working days.
- You can submit your work in any broad themes (or) other topics related to food science, nutrition, issues in food industries, challenges faced in COVID 19 and nutritional benefits.
- All the abstracts must be submitted before the deadlines provided.
- Abstracts will be published in the conference proceedings.
