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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Please download the abstract template and follow the format carefully.
Please download the abstract template and follow the format carefully.
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.
Department of Food Safety and Quality, University of Lithuania
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 Science . Occupational 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 Control“; „Beverages“ 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.
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.
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.
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/
The Food Sciences Conference proceedings will be submitted to well-known indexing databases for possible indexing, including Web of Science, SCOPUS, and Google Scholar.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
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.
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.
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.
Cancellation Policy: In case of any cancellation or non-attendance, unfortunately, the registration fees are not refundable.
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.
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 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 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 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 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.