Join us for the Global Conference on Nutrition and Food Sciences, the perfect platform to present your research and expand its reach. Network with fellow researchers, scientists, and 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 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. We look forward to seeing 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.
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.
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@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.