3rd International Conference on Nutrition, Food Science and Technology

Some also call it the fashion vitamin, and lately, you have heard about it frequently - namely vitamin B12. It is highly praised by all meat-eaters because they like Schnitzel & Co and that is the main source of the vitamin. But if you think we don't need a B 12, you're wrong. We need vitamin B12 primarily and above all for cell division, for the nervous system and for the formation of red blood cells. However, because our body cannot produce the vitamin itself, we are dependent on the intake in food or in vitamin B12 supplements . Vitamins can do a lot. Although they do not help in eternal life and immortality, they contribute to the fact that one can be in good physical and mental condition well into old age. Aging is a biological process that can be influenced a little. If the body has an adequate supply of nutrients , the decrease in organ performance also slows down. No other vitamin is as influential on physical, emotional and mental wellbeing a...

Food Technology Congress 2020 provides the best platform to expand your network, where you can meet scientists, authorities, and CROs from around the world. We provide a platform for all the young researchers and academicians to explore their research knowledge, now it is your time to grab the opportunity to join Food Technology Congress 2020 and for promoting your research knowledge and to facilitate prestigious awards in all categories. When it comes to poster presentations, Poster presents numerical data in the form of graphs, rather than tables (graphs make trends in the data much more evident) related to Nutrition, Food Science and Food technology. The poster helps the presenter to share his knowledge and research works related to his field with other participants, as the poster consists of the short end information and expressive graphs and pictures. The best poster must have around 800 words or less are perfect and it must avoid acronyms and extensive mathematica...

Over the past several years, there seems to be increased interest and acceptance of healthier, cleaner eating and a renewed attention to health and wellness in the general population. We are in the midst of a paradigm shift and moving away from the quick and easy, pre-packaged meals , and “diet” foods popular over the past several decades and moving back towards a more “old fashion” approach to eating and preparing food. This includes more fruits, vegetables, nuts, seeds, fish, and 100% whole grains, with less processed foods, artificial flavors, and artificial sugars. The motivations for this movement are likely unique for everyone but there does appear to be more awareness and recognition of the health risks associated with an unhealthy diet and unhealthy weight as well as the potential negative impact that additives, chemical preservatives, pesticides, unhealthy fats and highly processed foods have on our health and general well-being. With this paradigm shift come...