Nutrition and Food
Beginning with the components of food, nutrition focuses on how the body uses food to produce energy and construct bodily tissues. It is the process by which food is transformed into the resources the body needs for growth, development, repair, and general function. Nutrition is the study of how the body uses food, looking at how it breaks down nutrients to support tissue growth, energy production, and the healthy operation of different systems.Essential nutrients, which the body needs for tissue upkeep, energy production, and healthy organ function, are provided by nutrition. The interaction between these nutrients and other food ingredients to promote health and wellbeing is the subject of nutrition science.
Key areas of study in nutrition include:
- Nutritional Biochemistry
- Nutritional Immunology
- Plant Nutrition
- Malnutrition
- Clinical Nutrition
Related Conference of Nutrition and Food
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Nutrition and Food Conference Speakers
Recommended Sessions
- Additives in Food
- Health and Nutrition of Food
- Nanotechnology in Food
- Analysis of Food
- Analysis of Food and Drugs
- Chemistry of Food
- Chemistry of Organic Matter
- Cutting-Edge Technologies for Food Processing
- Engineering Food Production
- False Food Labeling
- Food Physical Chemistry
- Genuineness and Honesty of Food
- Innovation and Food Science
- Innovative and quick approaches to food chemistry
- Microbiology of Food
- Nutrition and Food
- Processing of Food
- Resource Economics and Agriculture
- Reusing and Wasteful Food
- Rheology of Food
- The Food Industry's Use of Hydro Colloids
- Toxicology of Food
Related Journals
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