Food Microbiology and Its Toxicology

Food microbiology is the study of the microorganisms that live, create, or contaminate food, including the study of microorganisms causing food spoilage. Good bacteria, such as probiotics, are becoming progressively important in food science. Food toxicology is the study of the nature, properties, detection and effects of toxic substances in food and their disease appearance in humans. Examples of such substances are radioactive elements, heavy metals, or the packing materials used in food processing.

Related societies
Academy of Nutrition and Dietetics | American Association of Cereal Chemists | American Meat Science Association (AMSA) | International Association for Food Protection (IAFP) | American Association of Cereal Chemists (AACC) | European Food Information Resource Network

Food and Nutrition

Food science is the study of optimizing the agricultural output, where food technology is the implementation with certain improvements that applies to various fields of science, biology, agriculture and engineering to the practical knowledge of providing safe food supply that provides more nutrition to the population. Nutritional sciences is the interactivity of nutrients and other substances of food in relation to the maintenance, reproduction, growth, health and disease of an organism. This contains food intake, absorption, biosynthesis, assimilation, catabolism, and excretion.

Related societies:
American Society for Nutrition (ASN)| Federation of Asian Nutrition Societies (FANS) | Food Science and Nutrition Society of Ethiopia (FoNSE) | Federation of European Nutrition Societies (FENS) | Society for Nutrition Education and Behavior (SNEB) | The Society for the Anthropology of Food and Nutrition (SAFN)

 

Food Science and Technology

Food science is the analysis of food. It involves the study of the physical, biological and chemical nature of food. The food technology study is to advance new techniques, adapt various methods and systems for the selection, preservation, processing, packaging, distribution, and use of safe food. Connected fields include analytical chemistry, biotechnology, engineering, nutrition, quality control, and food safety management.

Related societies
International Union of Food Science and Technology (IUoFST) | International Association for Engineering and Food | International Union of Nutritional Sciences (IUNS) | European Federation of Food Science and Technology | American Dairy Science Association (ADSA) |

Food Drug Interaction

A drug-food interaction results when your food and medicine interfere with one another. Interactions can happen with both prescription and over-the-counter medicines or certain foods (drug-nutrient/food interaction) may delay or decrease the absorption of the drug.

Related societies :
International Association for Food Protection (IAFP) | American Association of Cereal Chemists (AACC) | European Food Information Resource Network | Poultry Science Association | American Dairy Science Association (ADSA)

Nutrition and Healthcare

Nutrition is a combine instructional courses, in the point of natural backings, intended to encourage voluntary reception of food choices and various nutrient and food-related practices contributing to good health. This track is a call for professionals in the healthcare sector to talk about the importance of nutrition and the importance of education about diet among their staff.

Related societies :
Academy of Nutrition and Dietetics | American Association of Cereal Chemists | American Meat Science Association (AMSA) | Institute for Food Safety and Health (IFSH) | International Association for Food Protection (IAFP)

Nutrition Physiology

Nutrition physiology is defined as the process whereby living organisms take in and transform extraneous solid and liquid food substances necessary for the maintenance of life, growth, the normal functioning of organs and the production of energy and how we utilize nutrients and how all this is related to health and disease.

Related societies
Korean Society of Food Science and Technology (KoSFoST) | South African Association for Food Science & Technology (SAAFoST) | Swedish Nutrition Foundation (SNF) | The Nutrition Society (NS) | The Nutrition Society of South Africa 

Nutraceuticals

Nutraceutical is a wide term that is related to a product extracted from food sources with health benefits in addition to the basic nutritional value found in foods. The nutraceutical product is a food or fortified food that not only supplements the diet but also helps in treating or preventing disease, so it provides medical benefits.

Related societies
European Nutraceutical Association (ENA) | European federation for pharmaceutical sciences | Association of Scientific Medical Societies in Germany | Federation of European Nutrition Societies (FENS) | American Nutrition Association (ANA) | International Scientific Association for Probiotics and Prebiotics

Nutrigenetics and Nutrigenomics

The Nutritional Genomics is the activity process between bioactive food components, health, and the human genome. Nutrigenetics is the science that identifies and characterizes gene variants related to differential response to nutrients and relating this variation to variable disease states.

Related societies
International Union of Nutritional Sciences (IUNS) | Korean Society of Food Science and Technology (KoSFoST) | South African Association for Food Science & Technology (SAAFoST) | Swedish Nutrition Foundation (SNF) | The Nutrition Society (NS) | The Nutrition Society of South Africa 

Dairy Science & Technology

The dairy industry is one of the important branches in the food industry. Dairy Science & Technology focuses on the application of biological and chemical principles of production and management of dairy animals and the dairy products to technology and the consumer. To enter in to this field requires knowledge of animal nutrition, reproduction, lactation, and business.

Related societies
American Dairy Science Association (ADSA) | International Association for Food Protection (IAFP) | American Dairy Science Association (ADSA) | Academy of Nutrition and Dietetics | American Association of Cereal Chemists

 

Food and Agri Business Management

The business of developing and managing the economy of food could be a wide discipline. Food Business Management is a unify of chemistry, financial matters, engineering, marketing, and biology. There square measure a few quantities of partnerships giving current and past organizations concerned in food creation or process.

Related societies
Federation of European Nutrition Societies (FENS) | Society for Nutrition Education and Behavior (SNEB) | The Society for the Anthropology of Food and Nutrition (SAFN) | International Union of Food Science and Technology (IUoFST) | International Association for Engineering and Food 

Probiotics, Dietary Supplements and Functional Foods

Probiotics are live microorganisms intentionally to provide health benefits when consumed, generally by improving or restoring the gut flora. A dietary supplement is a manufactured product meant to supplement the diet when consumed through the mouth as a pill, capsule, tablet, or liquid. Functional food is a food that has an additional function by adding new ingredients or more of existing ingredients. They have a possible positive effect on health beyond basic nutrition.

Related societies
American Association of Cereal Chemists | American Meat Science Association (AMSA) | Institute for Food Safety and Health (IFSH) | International Association for Food Protection (IAFP) | The Nutrition Society (NS) | The Nutrition Society of South Africa

Probiotics Regulation and Product Development

Depending on the intended use of probiotic products, the FDA might regulate it as a dietary supplement, a food ingredient, or a drug.

Related societies
European federation for pharmaceutical sciences (EFPS) | Association of Scientific Medical Societies in Germany | Federation of European Nutrition Societies | American Nutrition Association (ANA) | International Scientific Association for Probiotics and Prebiotics | International Union of Food Science and Technology (IUoFST)

Food Consumption and Health Mapping Devices

With advancements in technology, several devices have come up that monitor our health. Health mapping devices help individuals to track their own consumption and health effectually. These devices are capable of tracking the daily intake of nutrients and provide the user a detailed report on its usage.

Related societies
American Society for Nutrition (ASN)| Federation of Asian Nutrition Societies (FANS) | Food Science and Nutrition Society of Ethiopia (FoNSE) | Institute for Food Safety and Health (IFSH) | International Association for Food Protection (IAFP) | Korean Society of Food Science and Technology (KoSFoST) 

Clinical & Public Health Nutrition

Clinical nutrition refers to the practice of analyzing a person’s nutrient intake based on the family or medical history, lifestyle and laboratory results and recommends changes in the diet plan. In the sense, clinical refers to the management of patients, including not only outpatients at clinics but also inpatients in hospitals. It primarily combines the scientific fields of nutrition and dietetics.

Related societies
Institute for Food Safety and Health (IFSH) | International Association for Food Protection (IAFP) | Korean Society of Food Science and Technology (KoSFoST) | | International Association for Food Protection (IAFP) | American Association of Cereal Chemists (AACC) | European Food Information Resource Network

Nutritional Immunology and Food Allergies

The Nutritional Immunology investigates the role of dietary components and their interactions with other environmental factors and genes in age-associated changes of the immune and inflammatory responses. Food allergy is an immune system response that occurs soon after eating a certain food. Even a tiny amount of allergy-causing food can activate signs and symptoms.

Related societies

International Association for Food Protection (IAFP) | American Association of Cereal Chemists (AACC) | European Food Information Resource Network | Association of Scientific Medical Societies in Germany | Federation of European Nutrition Societies | American Nutrition Association | International Scientific Association for Probiotics and Prebiotics

Nutrition, Metabolism and Eating Disorders

Metabolism is the set of a life-sustaining chemical process that occurs within organisms in order to maintain life. Eating disorders are actually serious and often fatal illnesses that are related to severe disturbances in people’s eating behaviors and related thoughts and emotions. The state of being preoccupied with food, body weight, and shape may also signal an eating disorder.

Related societies

Association of Scientific Medical Societies in Germany (ASMSG) | Federation of European Nutrition Societies | American Nutrition Association | International Scientific Association for Probiotics and Prebiotics | International Association for Engineering and Food | International Union of Nutritional Sciences (IUNS) | European Federation of Food Science and Technology

Animal Nutrition

Animal nutrition focuses on the nutritional requirements of animals, primarily those in agriculture and food production, but also in zoos, aquariums, and wildlife management.

Related societies
International Association for Food Protection (IAFP) | American Association of Cereal Chemists (AACC) | European Food Information Resource Network | Poultry Science Association | American Dairy Science Association (ADSA) | Academy of Nutrition and Dietetics | American Association of Cereal Chemists

Food Analysis and Quality Control

Food analysis is the branch that deals with the applications, development and study of analytical procedures for characterizing the properties of foods and their constituents. These analytical procedures are used to provide information about different characteristics of foods. Food-quality control involves various concepts including the monitoring of undesired components and the authentication of the product itself.

Related societies
Academy of Nutrition and Dietetics | American Association of Cereal Chemists | Swedish Nutrition Foundation (SNF) | The Nutrition Society (NS) | The Nutrition Society of South Africa | European Nutraceutical Association | German Nutrition society

Food Processing, Preservation and Packaging

Food processing is the action of performing a series of mechanical or chemical operations on agricultural products to transform it into food, or of one form of food into other forms. Food preservation is the process of treating or preventing the growth of microorganisms in order to stop or slow down food spoilage, loss of quality, edibility or nutritional value and thus allow for longer food storage. Food packaging provides protection from the environment and from chemical and physical challenges, thereby playing a crucial role in protecting the quality and safety of food products. It carries a nutrition facts label and other information about food.

Related societies
Swedish Nutrition Foundation (SNF) | The Nutrition Society (NS) | The Nutrition Society of South Africa | European Nutraceutical Association | German Nutrition society | Academy of Nutrition and Dietetics | American Association of Cereal Chemists | American Meat Science Association (AMSA)

 

Global Food Safety, Security and Sustainability

Food safety refers to handling, preparing, and storing of food in ways that prevent food-borne illness. Food safety is a global concern that covers the quality of different areas of everyday life. Food security is the state where all the people, at all time, have reliable physical, social, and economic access to sufficient, safe, and nutritious food. Sustainable food isn’t only about the food itself. It’s a combination of factors including how the food is produced, how it’s distributed and how it’s consumed. The true sustainability extends beyond merely reducing greenhouse gas emissions.

Related societies
American Society for Nutrition (ASN)| Federation of Asian Nutrition Societies (FANS) | Food Science and Nutrition Society of Ethiopia (FoNSE) | International Union of Nutritional Sciences (IUNS) | European Federation of Food Science and Technology

Food Waste Management and Utilization

Food that never gets eaten or discarded represents a waste of resources, such as land, water, energy, soil, seeds and other inputs used in its production. Reducing food wastage, redistributing unsold or excess food, and recycling/treating food waste are important components of food waste management strategies. Poor management of food waste causes the loss of natural resources, human health issues, pollution of rivers and seas, the generation of methane emissions from dumps and landfills, and a missed option to recover valuable energy, organic matter, nutrients and water contained in food waste.

Related societies
American Association of Cereal Chemists | American Meat Science Association (AMSA) | Institute for Food Safety and Health (IFSH) | Federation of European Nutrition Societies | American Nutrition Association | International Scientific Association for Probiotics and Prebiotics 

Environmental Impacts On Food Production and Consumption

Food consumption and production have a significant impact on the environment. Food production contributes to climate change, eutrophication and acid rain, as well as the depletion of biodiversity. It is also a substantial run out of resources, such as nutrients, land area, energy, and water. To be good, food needs to be responsibly sourced and consumed, as well as healthy.

Related societies
International Union of Nutritional Sciences (IUNS) | European Federation of Food Science and Technology | American Association of Cereal Chemists | American Meat Science Association (AMSA) | Institute for Food Safety and Health (IFSH)

Novel Applications and Challenges

Many novel approaches and applications have been evaluated in recent years to tackle the challenges in food science and analysis.

Related societies

International Association for Food Protection (IAFP) | American Association of Cereal Chemists (AACC) | European Food Information Resource Network | Federation of European Nutrition Societies | American Nutrition Association | International Scientific Association for Probiotics and Prebiotics