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Food Conference
23 - 24 February 2024
Milan, Italy
Food Conference

Global Conference on Nutrition and Food Sciences

About Food Conference 2024

Introducing one of the Most Anticipated Food Conferences 2024

Join us in Milan, Italy 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 partnerships and grant opportunities, and learn about trends and innovative methodologies.

One of the most impactful Nutrition Conferences of 2024, 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 Conference 2024 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 2024 to your calendar. See you in Milan!

Food Conference

Are you currently not prepared to present a paper? Become a listener at the conference and gain valuable insights and perspectives for your future projects. Engage with experts in the fields of Nutrition and Food Sciences to find potential collaborators who can contribute to your research endeavors. This is an excellent opportunity to expand your knowledge, network with professionals, and discover new avenues for your work. Don’t miss out on the chance to benefit from the conference even if you don’t have a paper to present at the moment.

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 Conference?

The Food and Nutrition Conference 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 Food and Nutrition 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 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 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 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
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 Food Technology, Federal University of Sergipe, Brazil
Prof. Narendra Narain
Department of Food Technology, Federal University of Sergipe, Brazil
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
Agriculture Faculty, Field Crops Department,University of Sırnak, Turkey
Prof. Dr. Derya Yücel
Agriculture Faculty, Field Crops Department,University of Sırnak, Turkey
Food and Agricultural Research and Extension Institute, Mauritius
Dr. Devika Saddul
Food and Agricultural Research and Extension Institute, Mauritius

Call for Papers – Discover breakthroughs in Food Sciences

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 Food and Nutrition Conference 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.

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

Food Conference - 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 Food Sciences 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 download the abstract template and follow the format carefully.

Getting Your 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

Please download the abstract template and follow the format carefully.

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.

Keynote Speaker

Food Conference

Prof. Dr. Elena Bartkiene

Department of Food Safety and Quality, University of Lithuania

Topic: Lactic acid bacteria - from feed fermentation till neurotransmitter production

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.

Highlighted Speakers

Ignite Innovation in Nutrition and Food Science in Workshop

Are there any techniques or practical study in nutrition and Food Science that you’ve mastered and you want to share with Participants of the Conference? The Workshop need to offer a high-yield, effective instrument for discussion, problem-solving, or feedback on your scholarly work.

The conference is currently accepting proposals for in-person or virtual workshops.

 

Submit your Workshop ideas today and you will hear from the conference committee shortly.

You should submit your proposal to the organizing team at info@steconf.org.

Options for Conference Proceedings and Journal Publication

The Food Sciences 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 Food Sciences Conference proceedings will be submitted to well-known indexing databases for possible indexing, including Web of Science, SCOPUS, and Google Scholar.

Conference Gallery

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Conference Venue

Food Sciences Conference

Visa Process and Letter of Invitation Guidelines

In order to receive the official invitation letter that can be submitted to the relevant embassy or consulate, please fill out the conference invitation letter form on your account. A letter of invitation is only issued once the registration is accepted and the participation fee is paid in full.

Create your visa conference application online!

What to Do in Milan on Your First Visit!

One-Day City Tour Free of Charge

Welcome to Milan, the vibrant city that fuses culture, history, and gastronomy in a truly captivating way. As participants of the Food Science Conference, you have the unique opportunity to explore the interplay between nutrition and food sciences in one of the world’s culinary capitals. Milan not only offers a rich tapestry of global flavors and culinary traditions, but it is also at the forefront of addressing global challenges related to food security, sustainability, and health. Get ready for an unforgettable experience that will nourish both your mind and palate.

Food Sciences Conference

Food and Nutrition Conference Registration

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 Includes

  • 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.

Oral/Poster Registration (Students)
Deadline Friday, 16 Feb 2024
300 €
Extra Paper Fee 75 €
Oral/Poster Registration (Regular)
Deadline Friday, 16 Feb 2024
340 €
Extra Paper Fee 75 €
Listener Registration
Deadline Friday, 16 Feb 2024
120 €
Join us as a Listener
Virtual Registration
Deadline Friday, 16 Feb 2024
140 €
Extra Paper Fee 75 €

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.

Key Information

Key Information

Conference Venue
CITY LIFE HOTEL POLIZIANO, Milan, Italy
Paper Submission Deadline
Friday, 9 Feb 2024
Early Registration Deadline
12 September 2023
Registration Deadline
Friday, 16 Feb 2024
Conference Dates
23 - 24 February 2024

Publication

ISBN Number
978-609-485-399-9

Partner

Scientific Reasearch Publishing

Scientific Research Publishing (SCIRP) is one of the largest Open Access journal publishers. It is currently publishing more than 200 open access, online, peer-reviewed journals covering a wide range of academic disciplines. SCIRP serves the worldwide academic communities and contributes to the progress and application of science with its publication.

Dr. NEHA SAINI
Highlighted Speakers

Dr. NEHA SAINI is a goal-driven academician, certified career counselor, and research professional with hands-on experience in Industry in Agribusiness Management and Rural Marketing. She has done her Ph.D. from Birla Institute of Technology (BIT, Mesra) and MBA-Agri Business from MANAGE, Hyderabad.

Prof. Sonia Mairos Ferreira
Highlighted Speakers

Prof. Sonia Mairos Ferreira Currently serving as a PME (Research Specialist) at UNICEF Lesotho, she brings over 20 years of experience as an accomplished Assistant Professor and researcher. Her expertise lies in assisting vulnerable populations affected by crises, disasters, and conflicts. She has a strong background in capacity building, training, and applying anthropology to humanitarian contexts. With a PhD in Permanent Education and Adult Training, complemented by degrees in Educational and Psychological Sciences, shehas also pursued postgraduate studies in crucial areas such as Gender Equality, Human Rights, and Crisis Intervention.

Dr. Ewa Ogbonnaya
Highlighted Speakers

Dr. Ewa Ogbonnaya holds a Doctor of Philosophy Degree in Biochemistry and specializes in nutritional toxicology. He has been actively involved in teaching and research for a decade and has written numerous peer-reviewed articles and books. Presently, He is a senior academic staff member of the Department of Medical Biochemistry, David Umahi Federal University of Health Sciences, Uburu Ebonyi State Nigeria and a member of the Nutrition Society of Nigeria and the Nigerian Society for Biochemistry and Molecular Biology etc.

Ms. Saba Kamalledin Moghadam
Highlighted Speakers

Ms. Saba Kamalledin Moghadam graduated with a Master's in Food Science and Quality Control, Nation Nutrition and Food Science, Shahid Beheshti Medical Science, Iran. Her research interest area is Food policy, Postbiotics, Paraprobiotics, Fermented dairy, probiotics and functional food.

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