Virtual Conference

About Webinar

Scientex conferences are proficient in organizing conferences, meetings, seminars, and workshops with ingenious and peerless speakers throughout the planet providing you and your organization with a broad range of networking opportunities to globalize your research and build your own identity.

Scientex conferences is hosting an International webinar on Nutraceuticals and Food science on November 23-24, 2023 through a ZOOM application, with the theme "Discovering Natural Treasures in Nutraceuticals and Food Science." An electronic certificate of attendance could be provided to all the attendees. Join this small gathering to forge lasting connections with more than 50 specialists in Nutrition and Food science.

Our goal is to bring together worldwide distinguished academics in the field of Nutraceuticals and Food Science to exchange and share meaningful experiences of various research. 

We are looking forward to welcoming you all for what promises to be an impressive educational and industrial event.

Past Webinar Presentation

Past Webinar Presentation Links

Title : Microbial diversity and community dynamics in the intestines of broiler chicken raised in an open sided house

Waleed Al Marzooqi, Sultan Qaboos University, Oman

Title : A systematic review of employment outcomes from youth skills training programmes in agriculture in low and middle- income countries

W. H. Eugenie Maiga, Universite Norbert ZONGO, Burkina Faso

Title : Borassus aethiopum mart fruit: An untapped source of nutraceuticals

Sylvie Assoi, Universite Peleforo Gon Coulibaly, Cote D’Ivoire

Title : Effects of processing methods on fatty acid profiles and polyphenol composition of arabica

Richard Kipkorir Koskei , Institute of Food Bioresources Technology, Kenya

Title : In vitro static strategies to test nutraceuticals bioaccessibility

Adele Papetti, University of Pavia, Italy

Title : Phytosterols as nutraceutical intervention for cardio-vascular diseases

Charu Gupta, Amity University Uttar Pradesh, India

Title : Product traceability in the age of the food safety modernization act

Delano A Chambers, Northern Caribbean University, Jamaica

Title : Toxicological consequences of application of chemicals on foods

Okereke Goodluck Obioma ,Benue State University, Nigeria

Title : Effect of Chia (Salvia hispanica) seed mucilage incorporation in kefir as novel ingredient

Linda Ould Saadi ,Université de Bejaia, Algeria

Title : Evaluation of the nutritional status of Venezuelan children with primary Renal Tubular Acidosis (RTA). Exploratory study

Janet Jasmín Rodríguez García , Universidad Central de Venezuela, Venezuela

Title : MNT for PCOS (Medical Nutrition Therapy for Polycystic ovary syndrome)

Soha al seraji , Lebanese International University (LIU) , Yemen

Title : Effect of choline chloride based deep eutectic solvents on extraction kinetic of polyphenols from cocoa (Theobroma cacao L.) bean shell

Elaine Benítez Correa , University of Bío-Bío, Chile

Title : Dietary intake of heavy metals (Cd, Hg, Pb) through consumption of fish and fishery products in Cairo and Giza Cities, Egypt

Elnawawi FA , Cairo University, Egypt

Title : Biotics+: New emerging concepts for food functionalization as a health promoting strategy

Nicoleta Stanciuc , Dunarea de Jos University of Galati, Romania

Title : Tenebrio molitor as new interesting protein source

Simona Errico , ENEA Trisaia Research Centre, Italy

Title : Evaluation of food safety knowledge and hygienic practices in restaurants in Muscat

Maryam Mohammed Al Ghazali , Sultan Qaboos University, Oman

Title : Healthy component in whole rye flours

Ethel Noemi Coscarello , Universidad de Morón, Argentina

Privileged Speakers

Food Science 2022

Janet Jasmín Rodríguez García

Universidad Central de Venezuela, Venezuela

Food Science 2022

Elaine Benítez Correa

University of Bío-Bío, Chile

Food Science 2022

Okereke Goodluck Obioma

Benue State University, Nigeria

Food Science 2022

Sylvie Assoi

Université Peleforo Gon Coulibaly, Côte D’Ivoire

Food Science 2022

Amira Mnari Bhouri

University of Monastir, Tunisia

Food Science 2022

Santiago De Dios

Hospital Universitario La Zarzuela, Spain

Food Science 2022

Linda Ould Saadi

Université de Bejaia, Algeria

Food Science 2022

Ethel Noemi Coscarello

Universidad de Morón, Argentina

Food Science 2022

Sohasraji Sraji

Lebanese International University , Yemen

Food Science 2022


Pangkep State Polytechnic of Agriculture, Indonesia

Food Science 2022

Elnawawi FA

Cairo University, Egypt

Food Science 2022

Teja Senekovi? Kojc

University Medical Centre Maribor, Slovenia

Food Science 2022

Nicoleta Stanciuc

Dunarea de Jos University of Galati, Romania

Food Science 2022

Simona Errico

ENEA Trisaia Research Centre, Italy

Food Science 2022

Richard Kipkorir Koskei

Institute of Food Bioresources Technology, Kenya

Food Science 2022

Maryam Mohammed Al Ghazali

Sultan Qaboos University, Oman

Food Science 2022

W H Eugenie Maïga

University Norbert Zongo, Burkina Faso

Food Science 2022

Delano A Chambers

Northern Caribbean University, Jamaica

Food Science 2022

Charu Gupta

Amity University, India

Food Science 2022

Adele Papetti

University of Pavia, Italy


Who Can Attend ?
Food Scientist and Directors
Researchers and Academicians
Food and Nutrition Specialists
Health care Professionals
Industrial Experts
Student Unions
Open learning Specialists
Business Entrepreneurs
Various Societies and their members
Professionals from the private and public sector
Students from Academia in the research of Food &Nutrition

• Get an opportunity to meet renowned scholars
• Chances to Interact, & Forge Powerful Professional Relationships
• Access to All Sessions Online
• E-Handbook kit
• E-Certificate Accreditation from the Organizing Committee
• Online publication of Abstract and Biography on our website
• 10% abatement on the registration fees for the next annual conference 
• Each speaker will have 20 minutes for a presentation. Please plan your talk for 15 minutes to allow for an introduction and for 5 minute Q&A session at the end of your talk.
• In order to stay on track of time, please ensure that you start and end your presentation at the times indicated in the program.
• The webinar must be organized in English, if you are not comfortable in presenting your presentation in English, you shall join with any of your colleagues as a translator and there won't be any registration fee for the translator. If you are not interested in bringing any translator with you, there is another option you can make a Poster Presentation.
• The presentation should be submitted in PDF or PPT Format
Foodscience 2023 Webinar is an opportunity to meet others within specialty to network and to learn the latest Foodscience and Nutritional information. It is to provide the latest research on Food and Nutrition and to get rid of bad diets from everyone and to share knowledge on a healthy diet,  obesity, Traditional Medicine, Recent Trends in Nutraceuticals and weight management and also sharing of some food security challenges during a pandemic situation.
• After registering for the webinar, you will receive a meeting invite link with a personalized user ID one day before the event for webinar access. 
• Follow the steps provided prior, to prevent any technical issues on the day of the event.
• Please join the webinar 15 minutes early to eliminate the last-minute hassle.
• Ensure that your device meets the system requirements for running the specific application.
• For audio/video clarification, it is always better to attach an external device.
• Sit in a quiet location where you will have good network access with no disturbance.
• Mute your audio while others are presenting. Those who wish to ask questions or to discuss should raise their hand and the host will unmute you at the end of the talk.
• Insights in Nutraceuticals and Food Science
• Diet for Obesity, Underweight and Gastrointestinal Diseases
• Recent Trends in Nutraceuticals
• Current Trends in Food Technology
• COVID-19 Food Security Challenges