Nutritional Physiology and Food Biochemistry

Food biotechnology and Nutrition research is concerned with Metabolism, bioactivity and potential health benefits of flavonoids, properties and analysis of food allergens, consequences of the variable nutritional content of ethnic and regional foods. Whereas,  nutrition physiology deals with different type of food and their effects on metabolism. One segment of nutrition physiology is vitamin loss of frozen foods and processing’s. Another topic is the calculation of required calories per day and what sort of food should best be avoided for a healthy lifestyleDietary intake and nutritional status assessment; multiple dilution, DXA, bio impedance, and other assessment methods for determination of body composition; doubly-labeled water and indirect calorimeter for the determination of energy expenditure. Our Sessions would convey a correlation between the two important aspects.

  • Appetite and its control
  • Influence of genotype on inflammation and metabolism
  • Dietary fibre: metabolism and physiological effect
  • Physiological function and deficiency states of trace elements
  • Water and electrolytes in health and disease
  • Protein and amino acid metabolism
  • Lipid metabolism
  • Carbohydrate and energy metabolism
  • Digestion and absorption of nutrition
  • Metabolic aspects of neurological diseases

Related Conference of Nutritional Physiology and Food Biochemistry

October 02-03, 2017

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19th International Congress on Nutrition & Health

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21st European Nutrition and Dietetics Conference

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21st World Congress on Nutrition & Food Sciences

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World Nutrition 2018

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Nutritional Physiology and Food Biochemistry Conference Speakers

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