Culinary nutrition merges the art of cooking with the science of nutrition, emphasizing the creation of flavorful dishes that promote health and well-being. This interdisciplinary field explores how ingredients, cooking methods, and culinary techniques impact nutritional value. Research in culinary nutrition delves into the nutritional profiles of various foods, examining how cooking processes affect nutrient retention and bioavailability. It also investigates the role of dietary patterns in preventing chronic diseases and optimizing health outcomes. By integrating culinary skills with evidence-based nutrition knowledge, culinary nutrition promotes enjoyable eating experiences while supporting overall health and vitality. This approach encourages individuals to make informed food choices and adopt sustainable dietary habits for long-term wellness.
Advanced Glycation End Products (AGEs) are a heterogeneous group of compounds formed through non-enzymatic reactions between reducing sugars and free amine groups in proteins, lipids, or nucleic…
Sessions are CPD-accredited; certificates issued to every registered delegate within two weeks of the conference.
Oral and poster slots for original Culinary nutrition work, reviewed by the scientific committee.
Meet nutrition researchers, educators, and public health specialists from around the world across three days.
Accepted abstracts appear in the indexed conference proceedings with a citable DOI.
Plenary lectures from leading voices shaping Culinary nutrition research and practice.
Attend in person in Singapore or join virtually — same programme, same certificate.
Oral and poster slots for your work — in person in Singapore or online. Not presenting? Attend as a delegate to learn from the field.
The Culinary nutrition track is a dedicated stream within Nutri Science 2027 covering the latest research, clinical innovation, and best practice in Culinary nutrition. It brings together researchers, educators, and practitioners for oral presentations, posters, and discussion.
Nutrition researchers, dietitians, clinical nutrition practitioners, educators, doctoral students, and public health specialists with an interest in Culinary nutrition are all welcome — whether presenting or attending.
Yes. Submit an abstract for oral or poster presentation. All submissions are peer-reviewed by the scientific committee; accepted abstracts appear in the indexed proceedings.
Yes. Nutri Science 2027 is a hybrid conference — attend the Culinary nutrition track in person in Singapore or join live online, with on-demand access afterward.
Singapore · March 18–20, 2027· Hybrid · in-person & virtual
Attend without presenting.
