Food processing plays a pivotal role in nutrition research as it significantly impacts the nutritional composition of foods. Researchers delve into various processing techniques to understand their effects on the nutrient content, bioavailability, and overall health implications of processed foods. Through rigorous experimentation and analysis, they uncover how different methods such as cooking, canning, freezing, and drying alter the vitamins, minerals, antioxidants, and other beneficial compounds in food. Additionally, they investigate strategies to minimize nutrient loss during processing and develop innovative techniques to enhance nutritional value. By comprehensively studying food processing, nutrition researchers contribute vital insights to help optimize the nutritional quality of processed foods and promote better health outcomes for consumers.
Advanced Glycation End-products (AGEs) are harmful compounds formed through non-enzymatic reactions between reducing sugars and amino groups in proteins, lipids, or nucleic acids. They are associated…
Sessions are CPD-accredited; certificates issued to every registered delegate within two weeks of the conference.
Oral and poster slots for original Food Processing 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 Food Processing 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 Food Processing track is a dedicated stream within Nutri Science 2027 covering the latest research, clinical innovation, and best practice in Food Processing. 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 Food Processing 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 Food Processing 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.
