Nutrition research within the field of Food Science and Technology is pivotal for understanding the relationship between food, nutrients, and human health. It encompasses a broad spectrum of studies focusing on areas such as dietary patterns, food composition analysis, nutrient bioavailability, and the impact of food processing techniques on nutritional quality. Researchers investigate how different food components interact with the body, aiming to optimize diets for various demographics and health conditions.
Cutting-edge technologies like genomics, metabolomics, and nutrigenomics are employed to unravel the intricate mechanisms behind food metabolism and its effects on health outcomes. This interdisciplinary approach merges biology, chemistry, and technology to drive innovation in food product development, dietary guidelines, and nutritional interventions, ultimately contributing to the improvement of public health and well-being.
Title : The software tools for FOP nutrition labelling
Vintila luliana, University ”Dunarea de Jos” Galati, Romania
Title : Translation modulators to preserve neurodegenerative decline from metal toxicity
Jack Timothy Rogers, Harvard University, United States
Title : Farmers’ food literacy: A scoping review
Sarah Hennessy, Atlantic Technological University, Ireland
Title : Nutrients and bioactive compounds of non-traditional green leafy vegetables: A natural path to better health
Safiullah Pathan, Lincoln University of Missouri, United States
Title : AI-powered nutrition strategies for critically ill patients: Transforming outcomes in the ICU
Ali Amirsavadkouhi, Arta Arti Health Innovation, United Arab Emirates
Title : Where west meets east? Time to globalise Traditional, Complementary and Integrative Medicine (TCIM)
Dilip Ghosh, Nutriconnect, Australia