Nutrition Science Speakers 2026 | Nutri Science

Safiullah Pathan

Safiullah Pathan

Lincoln University of Missouri · United States

Nutrients and bioactive compounds of non-traditional green leafy vegetables: A natural path to better health

Tafere Gebreegziabher Belay

Tafere Gebreegziabher Belay

Central Washington University · United States

Risk factors for neural tube defects in conflict-impacted Tigray, Ethiopia: Findings from a case–control study

Jack Timothy Rogers

Jack Timothy Rogers

Harvard University · United States

Translation modulators to preserve neurodegenerative decline from metal toxicity

Dilip Ghosh

Dilip Ghosh

Western Sydney University · Australia

Ashwagandha: Potential drug candidate from ancient ayurvedic remedy

Where west meets east? Time to globalise Traditional, Complementary and Integrative Medicine (TCIM)

Neha Bhanusali

Neha Bhanusali

University of Central Florida · United States

Dietary patterns in autoimmune disease: From nutrition science to clinical outcomes

Raffaella Conversano

Raffaella Conversano

I.C. “Giovanni XXIII-Pascoli”, Fasano (BR) · Italy

We are elastic: The color of hunger and food perception in borderline cognitive functioning

Malgorzata Mizgier

Malgorzata Mizgier

Poznan University of Physical Education · Poland

Combined influence of nutrition and physical activity on reproductive health in adolescent and young adult women: Risks, benefits, and clinical implications

Antonio Claudio Goulart Duarte

Antonio Claudio Goulart Duarte

Federal University of Rio de Janeiro · Brazil

Assessment of a Metabolic Map (MM) in association with Metabolic Syndrome (MS)

Mohammad Kamil

Mohammad Kamil

Lotus Holistic Institute · United Arab Emirates

Plants with special reference to flavanoids and their role in obesity prevention

Iuliana Vintila

Iuliana Vintila

University ”Dunarea de Jos” Galati · Romania

The software tools for FOP nutrition labelling

Chetanya Rai

Chetanya Rai

Tavistock Group · United States

Effective methods for teaching artisanal skills: Lessons from custom cake workshops and professional kitchen training

Manasvini Sai

Manasvini Sai

Spring-Ford High School · United States

Food stigma and eating behaviors in white, black, and Latinx American women

Hailie Davis

Hailie Davis

Ursinus College · United States

Food stigma and eating behaviors in white, black, and Latinx American women

Lee Patricia Liao

Lee Patricia Liao

University of Sydney · Australia

Association between the Dietary Approaches to Stop Hypertension (DASH) diet and risk of heart failure: A UK Biobank cohort study

Joanna Suliburska

Joanna Suliburska

Poznan University of Life Sciences · Poland

Impact of dietary salicylates on maternal-fetal outcomes in pregnant rats with L-NAME-induced preeclampsia

Joanna Sledziona

Joanna Sledziona

Private Practice in Nutrition and Herbal Science · Poland

From “Healthy” claims to scientific credibility: Bridging nutrition science, food technology and consumer communication

Ms Suchi

Ms Suchi

Laughter Therapist · Singapore

Dealing with addiction with happy hormones

Hema Dadhwal

Hema Dadhwal

Hal Glow-Bal’s Marketing & Content Creation Agency · Singapore

Self care for healing

Sonoko Kirinoki Ichikawa

Sonoko Kirinoki Ichikawa

Nippon Medical School Hospital · Japan

Impact of nutritional status on limb salvage in critical limb ischemia: A retrospective analysis from a multidisciplinary program

Chiho Myojin

Chiho Myojin

Kindai University · Japan

Evaluation of the usefulness of heat-retention pack cooking for people requiring special consideration (patients with chronic kidney disease) in disaster situations

Satoe Kon

Satoe Kon

Tokyo Gakugei University · Japan

A comparison of the nutrition teacher system in Japan and South Korea: Actual duties of nutrition teachers in Gyeonggi Province based on observations and interview

Ren You Gan

Ren You Gan

The Hong Kong Polytechnic University · Hong Kong

Valorization of mushroom byproducts by co-fermentation with soybeans for a functional Douchi development

Yasin Ozdemir

Yasin Ozdemir

Ataturk Horticultural Central Research Institute · Turkey

Internet of Things (IoT) applications in hygiene control in food production

Ayse Binnur Karatas

Ayse Binnur Karatas

Central Research Institute of Food and Feed Control · Turkey

Comparative evaluation of Advanced Glycation End products (AGEs) in snack foods and investigation of mitigation strategies

Diana Catalina Castro Rodriguez

Diana Catalina Castro Rodriguez

Instituto Nacional de Perinatología · Mexico

The benefits of probiotics during pregnancy and breastfeeding: Critical windows of development

Yaying Cao

Yaying Cao

Harbin Institute of Technology · China

Association of dietary flavonoid intake with incident depression risk and brain structural changes: A prospective study in the UK Biobank

Qingmin Yan

Qingmin Yan

Ningbo University · China

Glial cell nutrient sensing: Mechanisms of nutrients regulating Alzheimer’s pathogenesis and precision intervention

Jin Xin

Jin Xin

Hubei Cancer Hospital · China

Computed tomography-defined osteosarcopenia is a predictor of prognosis in cancer: A meta-analysis and systematic review

Prognostic performance of the Nutritional Risk Screening 2002 and the global leadership initiative on malnutrition in patients with lung cancer treated with immune checkpoint inhibitors

Vandana Dabla

Vandana Dabla

UN Women · India

Women, food security and nutrition: Elevating the generational health

Rama Rao Nadendla

Rama Rao Nadendla

Chalapathi Institute of Pharmaceutical Sciences · India

Nano-liposomal curcumin–berberine hybrid formulation for targeted modulation of pancreatic inflammation and oxidative stress in pancreatitis

Kousani Chakraborty

Kousani Chakraborty

University of Calcutta · India

Enzymatic and functional characterization of synthetic dye biotransformation by a pre-isolated bacterial strain

Shuchi Upadhyay

Shuchi Upadhyay

UPES · India

Repurposing the food residues into value-added bakery products: A sustainable way for development of nutritious products

Seema Singh

Seema Singh

Govind Ballabh Pant University of Agriculture and Technology · India

Valorization of pea pod food processing waste for recovery of protein using alkali-and salt-assisted extraction

Priyanshi Maheshwari

Priyanshi Maheshwari

Govind Ballabh Pant University of Agriculture and Technology · India

Buckwheat protein concentrate as a functional ingredient for future food and nutrition applications

Charu Bisht

Charu Bisht

Govind Ballabh Pant University of Agriculture and Technology · India

Ultrasound Assisted protein extraction from distiller’s rice spent grain: Advancing agro- industrial by-product valorisation for food applications

Sreelakshmi Sankara Narayanan

Sreelakshmi Sankara Narayanan

Taylor's University · Malaysia

Sustainable nutrition from agricultural by-products: Nutrient and bioactive profiles of indigenous banana inflorescence cultivars in Malaysia

Dietary advanced glycation end products: How common cooking methods impact health outcomes

Galuh Indiradini

Galuh Indiradini

Brawijaya University · Indonesia

Vitamin D supplementation and spinal fusion success: A meta-analysis

Cindy Febrina

Cindy Febrina

University of Indonesia · Indonesia

Stainless steel ice oral cryotherapy for oral mucositis in nasopharyngeal cancer: A case report

Ashot Khachatryan

Ashot Khachatryan

New Hydrogen Technologies RPC · Armenia

Hydrogen foods: A new era in the food industry

Atefeh Rahimi

Atefeh Rahimi

Shiraz University of Medical Sciences · Iran, Islamic Republic of

Spirulina (Arthrospira platensis) as a future functional food: Mitigating oxidative and apoptotic injury in doxorubicin-treated rats

Bushra Salem Alharbi

Bushra Salem Alharbi

King Abdulaziz University · Saudi Arabia

Macrominerals and microminerals content of some selected green leafy vegetables grown in Saudi Arabia

Reem Abdulaziz Alazwari

Reem Abdulaziz Alazwari

King Abdulaziz University · Saudi Arabia

Nutritional composition of black mulberry (Morus nigra L.) grown in Taif City, Saudi Arabia

Ghada Z A Soliman

Ghada Z A Soliman

MOH · Egypt

Assessment of iodine content of local commercial table/ cooking salt brands in Egyptian (Cairo) market

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