9th Edition of International Conference on
Nutrition Science, Clinical Nutrition & Public Health
March 18-20, 2027 | Singapore
Culinary nutrition
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.
Safiullah Pathan
Lincoln University of Missouri, United States
Jack Timothy Rogers
Harvard University, United States
Tafere Gebreegziabher Belay
Central Washington University, United States
Nedyalka Naneva Valcheva
Vocational High School, Bulgaria
Dilip Ghosh
Nutriconnect, Australia
Andrea Maier Noth
University Albstadt Sigmaringen, Germany
Raffaella Conversano
University of Bari, ItalySubmit your abstract Today
Title : Assessment of a Metabolic Map 3.0 (MM3.0) in association with Cardio Metabolic-Renal Syndrome (CMR-S)
Antonio Claudio Goulart Duarte, Federal University of Rio de Janeiro, Brazil
Title : Brain health beyond cognition: Exploring the needs of an aging brain
Dilip Ghosh, Nutriconnect, Australia
Title : Beyond the apparent: Nutrition, perception, and resilience in contexts of cognitive vulnerability a transdisciplinary proposal inspired by the Volume Oltre l’Apparente (Conversano & irace, 2026)
Raffaella Conversano, University of Bari, Italy
Title : Nutrition, physical activity, mental health, and reproductive function in adolescent and young adult women: Neuroimmunometabolic perspectives
Malgorzata Mizgier, Poznan University of Physical Education, Poland
Title : Characterization of isolated strains of microorganisms from mineral, mountain and spring waters from France, Italy, England, South Korea, Japan, Netherlands, Austria, Spain, Singapore and Bulgaria
Nedyalka Naneva Valcheva, Vocational High School, Bulgaria
Title : Climate-smart legume composting and its influence on sweet potato yield, soil health, and nutrient quality
Topas M Peter, PNG University of Technology, Papua New Guinea