Track: Food Bio-Actives and Food Additives

Understanding Food Bio actives: Nutritional and Health Benefits:

Food Bio actives session will explore the science behind food bio-actives—compounds found in foods that have an impact on human health beyond basic nutrition. Topics will include the health benefits of phytochemicals, polyphenols, and flavonoids found in fruits, vegetables, and herbs. Participants will learn about the mechanisms by which these bioactives exert their effects, such as antioxidant activity, anti-inflammatory properties, and potential roles in disease prevention.

Bioactive Peptides: Emerging Functional Ingredients:

The bioactive Peptides session will focus on bioactive peptides, which are short chains of amino acids with health-promoting properties and the session will cover the sources of bioactive peptides, such as milk, soy, and fish, and their roles in promoting cardiovascular health, immune function, and anti-hypertensive effects and will also explore the potential of bioactive peptides in the development of functional foods and nutraceuticals.

The Role of Food Additives in Modern Food Processing:

The Role of Food Additives in Modern Food Processing session will provide a comprehensive overview of food additives and their critical role in modern food processing. Topics will include the different categories of food additives, such as preservatives, colorants, flavor enhancers, and emulsifiers, and their functions in maintaining food quality, safety, and stability and will also address regulatory aspects, safety evaluations, and consumer perceptions of food additives.

Natural vs. Synthetic Food Additives:

Natural vs. Synthetic Food Additives session will examine the ongoing debate between natural and synthetic food additives, exploring the trends driving the demand for clean-label products and the implications for food formulation. Participants will learn about the sources and functions of natural additives, such as plant extracts and essential oils, compared to their synthetic counterparts. The session will also discuss the challenges of replacing synthetic additives with natural alternatives without compromising food quality and shelf life.

Antioxidant bio-actives in Food:

The antioxidant bio-actives in the Food session will focus on the role of antioxidant bio-actives in food preservation and human health. Topics will include the mechanisms by which antioxidants prevent lipid oxidation, maintain food quality, and extend shelf life, and will also explore the health benefits of dietary antioxidants and the development of antioxidant-rich functional foods and beverages.

Food bio-actives in Chronic Disease Prevention:

Food bio-actives in the Chronic Disease Prevention session will delve into the potential of food bio-actives in preventing and managing chronic diseases such as cardiovascular disease, diabetes, and cancer. Participants will learn about the latest research on the bioactive compounds in foods like berries, tea, and whole grains, how these compounds can modulate disease pathways, and also discuss the challenges of translating bioactive research into dietary recommendations and functional food products.

Innovations and Applications:

Innovations and Applications session will explore the use of flavor enhancers and taste modulators in the food industry. Participants will learn about the science behind taste perception, the role of umami and other taste enhancers, and the development of salt and sugar substitutes. Innovations and Applications session will also discuss the impact of these additives on consumer acceptance and the potential for creating healthier, low-sodium, and low-sugar food products.

The Impact of Emulsifiers and Stabilizers on Food Texture and Quality:

The Impact of Emulsifiers and Stabilizers on Food Texture and Quality session will focus on the role of emulsifiers and stabilizers in maintaining the texture, consistency, and quality of processed foods. Topics will include the chemistry of emulsifiers, their application in products like dressings, sauces, and baked goods, and the development of novel emulsifiers from natural sources and also addresses consumer concerns about the safety and health impacts of commonly used emulsifiers.

Regulatory Perspectives on Food Additives and Bio actives:

The regulatory Perspectives on Food Additives and bio-actives session will provide an overview of the regulatory landscape for food additives and bio-actives, with a focus on ensuring safety and compliance in food production. Topics will include the approval processes for new food additives, the role of regulatory agencies like the FDA and EFSA, and the implications of new regulations on the food industry and also discusses labeling requirements, consumer transparency, and the future of food additive regulation.

4th International Conference on Nutraceuticals and Food Science

Track: Food Bio-Actives and Food Additives

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