Global Conference on Nutrition and Food Sciences

Global Conference on Nutrition and Food Sciences

23 Feb - 24 Feb 2024 Milan, Italy

About The Conference
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Introducing one of the Most Anticipated Food Sciences Conferences 2023

Join us in Milan, Greece for the Global Conference on Nutrition and Food Sciences. This is the perfect platform to present your research and expand its reach, network with fellow researchers, scientists, and other academics in the field, discover new partnership and grant opportunities, and learn about trends and innovative methodologies.

One of the most impactful Nutrition Conferences of 2023, this event will cover a range of topics: synthesized food, sustainable food systems, nutrigenomics, child nutrition, physical fitness, dietary supplements, and molecular gastronomy, to name a few.

Interested in promoting your recently completed research to the right audience and advancing your academic career? Food Science Conferences 2023 is the way to go. Attended by a truly global audience, this Food Conference presents a sea of opportunities for both established and aspiring academics.

knowledge should not exist in a silo. Show off your research to an extensive academic community and an internationally diverse audience. Become an oral or virtual speaker, or present a poster as well. Gain a unique and colorful experience, while also encouraging others to start or present their research!

Whether you join in-person or as a virtual presenter/attendee, make sure to add Food Conferences 2023 to your calendar. See you in Milan!

Food Sciences Conferences 2023

Partner(s)

SCIRP

Where

Milan , Italy
Venue: CITY LIFE HOTEL POLIZIANO

When

Friday, 23 Feb - Saturday, 24 Feb 2024

ISBN

978-609-485-399-9

Don't Miss The Global Conference on Nutrition and Food Sciences

View the conference topics for the conference tracks and Paper Submission Guidelines to submit your research papers for the Global Conference on Nutrition and Food Sciences. Registrations must be done online, and those who register on or before the Early deadline may enjoy a special discounted rate in terms of registration fees.

Friday, 2 Feb 2024

Paper Submission Deadline

Thursday, 31 Aug 2023

Early Registration Deadline

Monday, 12 Feb 2024

Late Registration Deadline

Participation Opportunities

All the presentations (Oral/Poster) will be evaluated by the session chairs and evaluation panel members based on the given criteria. Based on the marks given by the session chairs and evaluation panel members, the best presenter in each session, best overall presenter, best student presenter and best poster presenter will be selected. All these winners will be awarded at the Awards ceremony.

Who Attends This Nutrition and Food Sciences GCNFS Conference?

What is a Oral presentation?

What is a poster presentation?

What is a Virtual presentation?

Join us as a Listener

Who Attends This Nutrition and Food Sciences GCNFS Conference?

The event is attended by researchers, scientists, graduate and post-graduate students, as well as representatives of for-profit and non-profit organizations, research institutions, and government agencies.
You are guaranteed engaging discussions that bring diverse opinions under the common goal of elevating the discussion on Nutrition and Food Sciences and bringing about meaningful changes.

What is a Oral presentation?

Oral presentations are forms of effective verbal communication that may be accompanied by slides. It is critical that you do not read your slides as your presentation; slides help you make a point, but do not replace your verbal communication. Presenters should not write out their presentations on slides or itemize all their points on a slide—this detracts from the engagement with the audience. If your head is always turned to your slides or looking down at your laptop, you will not deliver a powerful presentation.

What is a poster presentation?

As a poster presenter you can deliver your presentation effectively to an audience in the form of a poster. There is no formal oral presentation in a poster session, instead each author is assigned a display area on which diagrams, graphics, data, pictures/photos, and a small amount of text are presented. The poster should be self-explanatory, but the author should be available at certain times, such as refreshment breaks and during the time devoted to poster session, to interact with viewers and answer questions.

What is a Virtual presentation?

If you cannot attend our conference but still wish to have your paper presented at the conference and published in the conference proceedings, we offer a virtual presentation option for your convenience. Virtual presenters are still required to submit a proposal/abstract or full paper, and one author must pay the registration fee. Your conference documents will be sent to your email after the conference.

Join us as a Listener

The listener registration category is for non presenting participants who would like to attend the organized scientific event. The listener participants not only gets the opportunity to listen to the keynote speeches, and other insights shared by the top speakers, but also will get the opportunity of sharing their own ideas and insights at all conference sessions. In addition, the listeners will be exposed to several networking opportunities with both the corporate and academic figures.

Scientific Committee

Open Science is founded on the belief that comprehensive scientific understanding results from an inclusive academic and societal partnership consisting of all participants, and that this knowledge is the property of the global community. Public research-generated scientific outcomes are a public asset that ought to be accessible to everyone without charge and free from any obstacles or limitations. The STE academy's global scientific committees and editorial review boards uphold the core values of open science, which include universality, liberty, and accountability.

Department of Food Safety and Quality, Lithuanian University, Lithuania

Prof. Dr. Elena Bartkiene Department of Food Safety and Quality, Lithuanian University, Lithuania

Department of Food Technology, Federal University of Sergipe, Brazil

Prof. Narendra Narain Department of Food Technology, Federal University of Sergipe, Brazil

Programme of Food Science and Technology, Department of Life Sciences, Faculty of Science and Technology, Beijing Normal University, China

Prof. Dr. Baojun (Bruce) Xu Programme of Food Science and Technology, Department of Life Sciences, Faculty of Science and Technology, Beijing Normal University, China

Department of Nutrition and Food Science  Don B. Huntley College of Agriculture  California State Polytechnic University, Pomona,USA

Assistant Prof. Dr. Erik B. Froyen Department of Nutrition and Food Science Don B. Huntley College of Agriculture California State Polytechnic University, Pomona,USA

Department of Biomedical and Dental Sciences and Morphofunctional Imaging University of Messina, Italy

Dr. Marika Cordaro Department of Biomedical and Dental Sciences and Morphofunctional Imaging University of Messina, Italy

Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Università degli Studi di Messina (UniME), Italy

Dr. Roberta Fusco Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Università degli Studi di Messina (UniME), Italy

Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Università degli Studi di Messina (UniME), Italy

Dr. Daniela Impellizzeri Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Università degli Studi di Messina (UniME), Italy

Department of Chemical, Biological, Pharmaceutical and Environmental Sciences

Dr. Ramona D'Amico Department of Chemical, Biological, Pharmaceutical and Environmental Sciences

Department of Biology and Experimental Medicine, University of Messina, Italy

Dr. Rosalba Siracusa Department of Biology and Experimental Medicine, University of Messina, Italy

Department of Botany, Banaras Hindu University, India

Dr. Rajesh Kumar Sharma Department of Botany, Banaras Hindu University, India

Conference Speaker

Prof. Dr. Elena Bartkiene

Department of Food Safety and Quality, University of Lithuania

Prof. Dr. Elena Bartkiene

Prof. Dr. Elena Bartkiene

Department of Food Safety and Quality, University of Lithuania
Keynote Speaker
Bartkienė Elena date of birth -1975.11.26, place of birth - Kaunas). Professor at the Department of Food Safety and Quality, Head and Chief Researcher at the Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences (LSMU, Kaunas, Lithuania). True member (Academician) of Lithuanian Academy of ScienceOccupational Field: Agro-innovations and food / feed (bio)technologies: higher value food raw materials / products development and technologies modeling / optimization for the food / feed industry; sustainable / alternative agro-biological resources (biorefining / valorization of food industry by-products to value-added components / products for the food / pharmaceutical / feed industry); safer food. Editor and (or) associate editor of Scientific Journals: Foods (ISSN 2304-8158) associate editor ; Special Issue "Regulation of Food Fermentations by Bacteria, Yeasts and Filamentous Fungi"; „Food Bioscience“ editor„Frontiers in Food Science and Technology“ associate editor (section „Food Safety and Quality ControlBeverages associate editor (Special Issue „Current Reviews in Beverages-2021“; „Springer Nature“ associate editor  Probiotics and Antimicrobial Proteins (Print ISSN 1867-1306) https://www.springer.com/journal/12602/editors.

Topic :

Lactic acid bacteria - from feed fermentation till neurotransmitter production

Call for Papers – Submit Your Research

 

Propel your career to new heights with this Nutrition and Food Sciences conference.

As you progress in your career, there are certain milestones you are expected to reach to expand the reach and recognition of your expertise. Presenting your papers and getting published in prestigious academic journals are important criteria based on which your academic achievements are measured.

The Global Conference on Nutrition and Food Sciences is a fantastic opportunity to do just that. Whether you’d like to do an oral or a poster presentation, submit your paper for evaluation by our scientific committee. Every submission undergoes a double-blind peer-revision process. The commission adheres to the strictest evaluation standards for quality, relevance, and authenticity.

The Global Conference on Nutrition and Food Sciences Scientific Committee

  • Food Chemistry & Biochemistry

    Analysis and Chemistry of Food
    Bio deterioration of food
    Bioavailability and Functional Food
    Biochemical changes in Food
    Browning reactions in food
    Chemistry and Technology of Milk and Dairy Products
    Enzymes in food
    Food Metabolism and Clinical Nutrition
    Food Testing
    Metabolome and dietary biomarkers
    Microbial Aspects of Food Quality and Spoilage
    Microbial Ecosystems and organic phenomenon
    Microbiomes and human nutrition
    Molecular Food and Nutrition
    Molecular gastronomy
    Sensory Analysis

  • Food and Nutraceuticals

    Animal Medicine
    Animal Nutrition
    Bioengineered foods
    Consumer attitudes to food and risk assessment
    Diabetic Nutrition
    Dietary supplements
    Food Nutraceutical
    Food allergies and intolerances
    Food function and relationships
    Global Nutraceutical Market
    Manufacturing of Nutraceuticals and Functional foods
    Medical Foods and Nutraceuticals
    Medicinal food
    Natural foods and Herbal
    Nutrition Health Aging
    Nutritional development
    Pet Supplement
    Pharmaceuticals vs Nutraceuticals
    Pharmacology and toxicology
    Traditional Nutraceuticals
    Veterinary Nutraceuticals

  • Food Science

    Antibiotics Vs Food Probiotics
    Dairy Science and Associated Diseases
    Dairy Science in Food Business
    Energy Metabolism of Food Starch & its Sugars
    Food & Nutritional Immunology
    Food Bio-Actives and Food Additives
    Food Carbohydrates & Food Lipid
    Food Colorant & Emulsifiers
    Food Microbiology and Enzymology
    Food Nanotechnology and Toxicology
    Food Sensory & Flavor Enhancers
    Food Stabilizing Agents
    Food Storage, Preservation & Packaging
    Food Supplements, Colloids & Polymers
    Food and Agricultural Engineering
    Food and Agricultural products
    Food and consumer policies
    Food and nutrient intake
    Food innovations
    Food safety and risk perception
    Functional Food & Bio-active Factors
    Need & Risk Analysis for Food Additives
    Sustainable food systems
    Synthesized Food

  • Food Science and Technology

    Agricultural science and Technology
    Agriculture and crop science technology
    Bioactive compounds
    Dairy Science & Technology
    Food Engineering & Processing
    Food Research & Technology
    Ingredients and technologies
    Molecular, micro- and macro-structure
    Omics techniques
    Processing and packaging technologies
    Quality Control and Quality Assurance
    Rapid techniques for online control
    Risk assessment of food hazards

  • Nutrition

    Behavioral Nutrition & Physical Activity
    Behaviour Modification
    Behavioural Nutrition and Physical Activity
    Child Nutrition
    Cognitive Nutrition Therapy
    Design of intervention studies
    Diet and Exercise
    Diet and neurodegenerative diseases
    Dietary Modification and Exercise Pattern
    Dietary needs of old people
    Dietary patterns
    Food and Nutritional Immunology
    Food and Nutritional Metabolomics
    Food, Nutrition and Public Health
    Global view on food and nutrition
    Healthcare and Nutrition
    Maintenance of Body Composition
    Maintenance of Energy Balance
    Malnutrition
    Medical Nutrition Therapy
    Nutrigenomics
    Nutrition and Fitness
    Nutrition and chronic diseases
    Nutrition in Public Health
    Nutrition, Health and Ageing
    Nutritional Epidermiology
    Nutritional Therapy
    Nutritional Therapy and Treatments
    Nutritious Food
    Obesity and its Treatment
    Pediatrics and Neonatal Nutrition
    Physical Fitness
    Population-based interventions
    Probiotic Nutrition
    Sports Food and Energy Drinks
    Sports Nutrition Supplements
    Sports Nutrition and Kinesiology
    Underweight and Gastrointestinal Diseases

Submission Guidelines

To facilitate the submission process and the subsequent follow-up process, please consider the following guidelines, information, tips, terms and deadlines mentioned.

In order to submit a paper, an author is required to create an online account on the conference website. Only manuscripts submitted via the online submission system will be considered for review. To upload your submission, first register as an “Author” by filling in the “Author” registration. Once your account is created, you can log in by the assigned Username and Password and then you will be able to upload your submission (Abstract/full paper) using the “New Submission” button. With the online submission management system, you will be able to track the review process by logging into your account.

Abstract submission Guidelines
  • The acceptable word range for the abstract is 175 – 275 words. The abstracts which do not meet this word limit will be asked for revisions.
  • Please download the abstract template and follow the format carefully.
  • Your submission should be submitted in English.
  • We encourage you to send informative abstract (complete abstract) which is a compendious summary of a paper’s substance including its background, purpose, methodology, results, and conclusion
  • Please send in a brief biography together with the Abstract. eats for the conference.
Getting Tour Full Paper Published
  • Download the Full Paper Template for proceedings and read guidelines.
  • Prepare your manuscript in English. Please ensure that your manuscript does not contain grammatical and language errors
  • All third party work included in your paper should be properly acknowledged with referencing
  • The manuscripts should be submitted as an MS Word document in .doc format (not as a PDF or .docx format) with other supporting documents as requested in call for paper email
  • Send your paper to the related conference on or before the deadline
 

How to Design Your Poster

Design your poster so that it is easy to read and include some visuals or charts. Allocate the top of the poster for the title and authors’ names and affiliations. Remember the audience may have a short time frame to read your poster. The poster size should be A1 international paper size. Materials, including the title, should not extend beyond the poster size. Do not use foam core or any thick or multi-layered materials or pushpins directly on the poster boards. Please make sure that the material used for the poster allows it to be posted on the boards. All posters should be based on the submitted abstract as accepted by the Scientific Committee. Please bring your poster with you.

Abstract Format

Please download the abstract template and follow the format carefully.

Full Paper Format

Please download the full paper template and follow the format carefully.

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Options for Conference Proceedings and Journal Publication

The conference will provide publication chances for accepted and registered abstracts in the Conference Proceedings or various journals.
Conference Proceedings will be published with an ISBN Number in soft copy. Full papers submitted for publication in the conference proceedings will undergo a double-blind review process and the accepted papers will be published electronically with a DOI number.
Papers that apply to be considered for journal publication will go through a double-blind peer-review process and are expected to meet the criteria outlined by the journal. Authors might be asked to revise and resubmit the paper before the specified deadlines. The editorial board alone has the authority to accept or reject a paper.
You can reach the Conference Secretariat at info@steconf.org for further information about publishing.

Plagiarism Policy & Publication Ethics

The Global Conference on Nutrition and Food Sciences follows strict anti-plagiarism policies. As such, every submission is checked for plagiarism using Crossref Similarity Check Powered by iThenticate. All articles submitted to the conference first undergo a plagiarism check before being sent to our scientific committee for review. The submission will be automatically rejected at any time if found plagiarized. You can find out more about the iThenticate software here: https://www.crossref.org/services/similarity-check/

Indexing Support

The conference proceedings will be submitted to well-known indexing databases for possible indexing, including Thomson Reuters, SCOPUS, and Google Scholar.

What to Do in Milan on Your First Visit!

We are not authorized to assist with the visa process beyond providing an invitation letter and the contents of all letters are the same. The organizing committee would like to clearly state that the letter is only to help the participant to obtain a visa or to raise travel funds and has no further financial obligations from the conference towards the participant. If you require a visa, we advise you to obtain and submit an official Letter of Invitation from the conference organizer to help facilitate the visa process. Please note that Letters of Invitation are only issued to registered and paid/approved delegates. Create your visa conference application online!

Registration Fee - Join the Network

Connect with your peers and engage in cross-border learning at this must-attend Global Conference on Nutrition and Food Sciences. Whether you are looking to present at the event or join as a regular delegate, we have something special planned for every attendee.

In order to register for the conference, you are required to create an online account on the conference website. If you are an author and already created an account for paper submission, just login into your account and finalize your registration. If you wish to join the conference as a Listener, you need to first create an account by filling out the form. Then you can log in by the assigned Username and Password and make the payment.

Registration Fee Include

  • Admission to scientific sessions
  • All-Conference materials
  • An invitation to the Welcome Reception
  • Admission to the exhibition and poster viewing
  • Tea/coffee and lunch
  • Certificate of Attendance and City tour
  • Notice: The conference fee does not include accommodation and airport transfer.

Cancellation Policy: In case of any cancellation or non-attendance, unfortunately, the registration fees are not refundable.

Conference Group Registration

Groups of 10–20 individuals save 10%, and groups of 20+ save 15%.

If the group meets the discount guidelines, you must send an email to info[at]steconf.org to request the group discount code.

Thursday, 31 Aug 2023
Early Registration
Oral/Poster Registration (Students)
€ 270.00
Oral/Poster Registration (Regular)
€ 290.00
Listener Registration
€ 110.00
Virtual Registration
€ 120.00
Extra Paper
€ 75.00

Monday, 12 Feb 2024
Late Registration
Oral/Poster Registration (Students)
€ 300.00
Oral/Poster Registration (Regular)
€ 340.00
Listener Registration
€ 120.00
Virtual Registration
€ 140.00
Extra Paper
€ 75.00