The Organizing Committee invites all participants from all over the world to attend the “19th World Congress on Nutrition and Food Chemistry” at Rome, Italy on September 23-24, 2020.

The conference highlights the theme “Exploring the Novel trends of nutrition & food Participating at Nutri-Food Chemistry 2020 will provide an 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 that includes workshops, symposiums and special keynote sessions led by famous and prestigious speakers who exceed expectations in the field of 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.

Why to attend???

•  Build your professional network.
•  Hear about the latest research.
•  Improve your presentation and communication skills.
•  Get a response on an early version of your latest work.
•  Acquire beyond your field of interest.
•  Get an opportunity for people to meet you.
•  Know the strengths and weaknesses of your conferences.
•  Easier to solve the problems and struggles which you go through at work.

Target Audience:

• Food chemist
• Nutrition
• Food technology researchers
• Nutrition associations and societies
• Scientists
• Young  research  fellows
• Research Scholars
• Residents, Fellows & Post Docs
• Students
• Nutrition, Agro, Bio, Chemical, Medical, Pharma, Technology Companies
• Business Executives & Directors
• Advertising Agency Executives
• Industry professionals

Market Growth of Food Chemistry

The global market value of ethically labelled packaged foods is projected to grow from 793.3 billion U.S. dollars in 2015 to 872.7 billion U.S. dollars by 2020.The future of the functional food market looks bright; the worldwide revenue for functional food is projected to increase from about 300 billion U.S. dollars in 2017 to over 440 billion dollars in 2022. At present, there is no universally accepted definition of functional foods. But, according to the International Food Information Council (IFIC), functional foods are “foods or food components that may provide benefits beyond basic nutrition”. Popular product types worldwide include vitamins and dietary supplements, functional beverages such as sport and energy drinks, as well as products fortified with probiotics.

Nutrition consumers in Italy are becoming increasingly educated about the different types of products available and their aims. While, initially, consumers’ main concerns were to build up muscle and hence they opted for sports protein, they are now becoming increasingly aware of the efficacy of products positioned for energy increase, endurance, recovery, and strength. In Italy. Foodservice Market is likely to witness a CAGR of 1.24% during the forecast period (2019 - 2024).

Daniel Craig
Program Director
Nutri-Food Chemistry 2020
Contact Number: +44 7480730483
Email: nutrifoodchemistry@brainstormingmeetings.com
Website:  https://nutrition-foodchemistry.insightconferences.com/