Nutrition and Food Chemistry

Track 01: Clinical Nutrition and Dietetics

Clinical nutrition explores the science of how dietary intake influences health, disease prevention, and management. It focuses on the role of macronutrients, micronutrients, and bioactive compounds in supporting physiological functions and metabolic balance. Research in this area examines the nutritional needs of diverse populations, including patients with chronic illnesses, metabolic disorders, malnutrition, or specific life stages such as infancy, adolescence, adulthood, and aging. Clinical nutrition integrates evidence-based dietary interventions, nutritional assessment techniques, and dietary counseling strategies to optimize health outcomes. It also investigates the effects of diet on immune function, inflammatory processes, and disease progression. The field emphasizes personalized nutrition approaches that consider genetics, lifestyle, and comorbidities. Advances in nutritional biochemistry, dietetics, and clinical practice guidelines continue to enhance understanding of nutrient interactions and their impact on metabolic pathways. The study of clinical nutrition also encompasses therapeutic diets for conditions such as cardiovascular disease, diabetes, obesity, renal disorders, and gastrointestinal disorders. Ongoing research in this discipline aims to identify effective nutritional strategies for disease prevention, recovery, and overall wellbeing, supporting the development of innovative interventions that promote optimal health across populations.

Track 02: Food Chemistry and Biochemical Analysis

Food chemistry investigates the molecular composition of foods, including proteins, carbohydrates, lipids, vitamins, minerals, and other bioactive compounds. It examines how these components interact during processing, storage, and digestion, influencing food quality, flavor, texture, and nutritional value. Biochemical analysis techniques such as chromatography, spectroscopy, mass spectrometry, and molecular assays are used to identify and quantify nutrients, bioactive molecules, and potential contaminants. The study also focuses on chemical transformations during cooking, preservation, and fortification, including Maillard reactions, oxidation, enzymatic changes, and other biochemical processes. Food chemistry plays a critical role in understanding nutrient stability, bioavailability, and functional properties in different food matrices. It contributes to the development of fortified foods, functional products, and value-added formulations. Regulatory considerations, safety assessments, and quality control are essential components, ensuring compliance with food safety standards. Research in food chemistry continues to uncover new compounds, optimize processing methods, and enhance sensory and nutritional quality. The field provides essential insights into designing foods that meet both health and consumer expectations while advancing scientific understanding of molecular interactions within food systems.

Track 03: Nutrigenomics and Personalized Nutrition

Nutrigenomics studies the interaction between dietary components and an individual’s genetic makeup, revealing how genes influence nutrient metabolism, absorption, and response. This field investigates genetic variations that affect susceptibility to chronic diseases such as obesity, diabetes, cardiovascular disorders, and cancer. It integrates genomics, epigenetics, transcriptomics, and bioinformatics to understand nutrient-gene interactions and their effect on cellular pathways and metabolic regulation. Nutrigenomics examines how diet can modulate gene expression, enzyme activity, and signaling pathways, providing insights into disease prevention and health optimization. Personalized nutrition strategies derived from nutrigenomic data aim to design individualized dietary plans that align with genetic profiles, metabolic patterns, and lifestyle factors. Research in this area includes clinical studies, population-based genomic analyses, and the development of nutrigenomic-based functional foods and supplements. Ethical considerations, data privacy, and methodological challenges are important aspects of the discipline. Advances in nutrigenomics contribute to precision nutrition, enabling evidence-based recommendations that optimize physiological function, enhance metabolic health, and reduce the risk of diet-related diseases.

Track 04: Public Health Nutrition and Epidemiology

Public health nutrition focuses on improving the nutritional status of populations through interventions, policy-making, and research. Nutritional epidemiology examines dietary patterns, nutrient intake, and their association with health outcomes and disease prevalence in diverse populations. This area studies malnutrition, micronutrient deficiencies, obesity, noncommunicable diseases, and diet-related conditions across various demographic and socioeconomic groups. Research methodologies include surveys, cohort studies, cross-sectional analyses, and randomized trials to assess nutritional exposures and identify risk factors. Public health nutrition emphasizes population-based strategies, including food fortification, supplementation programs, dietary guidelines, and community-level interventions. It also investigates environmental, cultural, and socioeconomic determinants of dietary behaviors, aiming to address health disparities and promote equitable access to nutritious foods. Advances in monitoring and evaluation tools, digital nutrition tracking, and policy analysis contribute to evidence-based recommendations and strategic planning. The field integrates scientific, social, and policy perspectives to enhance population health, prevent disease, and support sustainable nutritional practices.

Track 05: Nutraceuticals and Functional Foods

Nutraceuticals and functional foods refer to foods or food components that provide health benefits beyond basic nutrition. Bioactive compounds such as vitamins, minerals, antioxidants, phytochemicals, probiotics, and peptides contribute to physiological functions, disease prevention, and health promotion. Research in this area focuses on understanding the mechanisms of action, bioavailability, stability, and synergistic interactions of these compounds in food matrices. Functional foods include fortified products, plant-based formulations, functional beverages, and dietary supplements designed to improve cardiovascular, metabolic, gastrointestinal, cognitive, and immune health. Studies involve clinical trials, in vitro and in vivo analyses, and biotechnological innovations to evaluate efficacy and safety. Regulatory frameworks and quality standards are essential to ensure consumer protection and product integrity. Innovations in nutraceutical formulation, extraction methods, and delivery systems continue to expand the range of functional products available. The discipline bridges food science, nutrition, and biotechnology, aiming to develop scientifically validated foods that support preventive nutrition and optimize overall health.

Track 06: Food Microbiology and Biotechnology

Food microbiology and biotechnology study the role of microorganisms in food production, preservation, safety, and nutritional enhancement. Beneficial microbes are used in fermentation, probiotics, starter cultures, and bioactive ingredient production, while pathogenic microorganisms are studied to prevent foodborne illnesses. The field examines microbial growth, metabolism, interactions, and their impact on food quality, safety, and shelf life. Advances in biotechnology, including genetic engineering, enzyme applications, and microbial metabolite utilization, enhance flavor, texture, nutritional content, and food functionality. Microbiome research provides insights into human health, functional foods, and gut-brain interactions. Biopreservation, natural antimicrobial compounds, and sustainable microbial processes are explored to reduce chemical preservatives and improve food safety. Analytical techniques and molecular tools are applied to monitor microbial populations and ensure compliance with regulatory standards. The discipline supports innovation in fermented foods, functional products, and sustainable production methods while ensuring safety and high nutritional value.

Track 07: Pediatric and Geriatric Nutrition

Pediatric and geriatric nutrition studies the dietary needs and metabolic requirements of the youngest and oldest populations. Pediatric nutrition examines the impact of nutrients on growth, development, and cognitive function, addressing challenges such as undernutrition, obesity, food allergies, and micronutrient deficiencies. Geriatric nutrition focuses on age-related physiological changes, including altered metabolism, reduced nutrient absorption, muscle loss, and chronic disease management. Both areas emphasize the importance of balanced diets, nutrient-dense foods, and supplementation where required. Research includes understanding the role of macronutrients, vitamins, minerals, and bioactive compounds in growth, immunity, and disease prevention. Nutritional interventions consider developmental stages, energy requirements, and medical conditions, incorporating strategies to address feeding difficulties, swallowing disorders, and appetite loss. Emerging studies explore the role of gut microbiota, nutrigenomics, and personalized nutrition approaches for children and older adults. Advances in food technology, fortification, and functional foods are applied to create age-appropriate formulations. Integration of clinical knowledge, biochemical assessment, and dietary planning supports optimal health outcomes across the lifespan, highlighting the importance of early-life nutrition and lifelong dietary management.

Track 08: Sports and Exercise Nutrition

Sports and exercise nutrition investigates how dietary intake, nutrient timing, and supplementation influence athletic performance, recovery, and adaptation to training. Macronutrient balance, hydration, and micronutrient sufficiency are critical to optimize energy production, muscle function, and endurance. Research explores the effects of carbohydrates, proteins, and fats on metabolism, body composition, and exercise capacity, along with the impact of bioactive compounds such as antioxidants and amino acids on oxidative stress and inflammation. Nutritional strategies address pre-, during-, and post-exercise requirements to enhance performance and recovery. Ergogenic aids, functional foods, and hydration protocols are studied to support stamina, strength, and cognitive function under physical stress. Emerging research in metabolic profiling, nutrigenomics, and microbiome modulation investigates individualized approaches to maximize athletic outcomes. Sports nutrition also examines the prevention of exercise-induced fatigue, muscle damage, and nutrient deficiencies. Innovations in supplementation, dietary planning, and performance monitoring continue to advance the field, integrating evidence from biochemistry, physiology, and molecular biology.

Track 09: Malnutrition and Nutrient Deficiency Disorders

Malnutrition and nutrient deficiency disorders encompass a spectrum of conditions caused by insufficient, excessive, or imbalanced intake of nutrients. This area investigates protein-energy malnutrition, micronutrient deficiencies (vitamins and minerals), and diet-related chronic diseases. Research examines the biochemical and physiological consequences of nutrient imbalances on growth, development, immunity, cognitive function, and overall health. Nutrient deficiency disorders such as anemia, scurvy, rickets, and iodine deficiency disorders are studied for their prevalence, etiology, and impact on morbidity and mortality. Advances in diagnostic biomarkers, biochemical assessment, and dietary evaluation enable early detection and management strategies. Interventions include food fortification, supplementation, therapeutic feeding, and nutrition-sensitive approaches to prevent and treat deficiencies. Epidemiological data provide insight into population-specific risk factors, socio-economic determinants, and global trends. Emerging studies explore the interplay between micronutrient deficiencies and chronic diseases, as well as the role of functional foods and bioactive compounds in correcting deficiencies. This research contributes to the development of sustainable nutrition policies and strategies to address malnutrition worldwide.

Track 10: Food Safety, Toxicology, and Quality Control

Food safety, toxicology, and quality control investigate the chemical, biological, and physical hazards that compromise the safety and quality of food. Studies focus on contamination by pathogens, toxins, heavy metals, pesticides, and chemical residues, and their effects on human health. Analytical methods including chromatography, spectroscopy, and molecular assays are used to detect, quantify, and monitor contaminants. Risk assessment, regulatory frameworks, and safety standards are integral for preventing foodborne illnesses and ensuring compliance with local and international guidelines. Research in food toxicology examines the mechanisms of toxicity, dose-response relationships, and long-term effects of exposure to hazardous compounds. Quality control practices involve standardization, validation of processes, and monitoring of raw materials, processing techniques, and final products to maintain nutritional integrity, sensory attributes, and safety. Innovations in food preservation, packaging, and monitoring systems contribute to minimizing contamination and spoilage. Studies also explore the interaction between processing methods, food matrices, and contaminant formation. This area of research is critical for safeguarding public health, maintaining product quality, and supporting sustainable food production.

Track 11: Nutritional Immunology and Inflammation

Nutritional immunology investigates the impact of dietary components on the immune system and inflammatory processes. This field explores how macronutrients, micronutrients, phytochemicals, probiotics, and bioactive compounds modulate innate and adaptive immunity. Research examines the role of nutrition in preventing infections, reducing chronic inflammation, and supporting recovery from immune-related disorders. Inflammatory pathways, oxidative stress, cytokine production, and immune cell function are studied to understand the molecular mechanisms through which diet influences immune responses. Nutritional interventions are developed to manage autoimmune disorders, allergies, metabolic syndrome, and age-related immunosenescence. Functional foods, nutraceuticals, and bioactive compounds are evaluated for their immunomodulatory properties. Emerging studies highlight the interplay between gut microbiota, nutrition, and systemic immunity, providing insights into novel dietary strategies for inflammation control. This research integrates biochemistry, molecular biology, and clinical data to enhance understanding of how diet regulates immune function and inflammatory processes.

Track 12: Sustainable Food Systems and Agricultural Practices

Sustainable food systems and agricultural practices explore methods to produce, process, and distribute food in ways that are environmentally, economically, and socially responsible. Research investigates techniques that reduce resource consumption, minimize waste, and lower greenhouse gas emissions while maintaining high nutritional quality and food security. Studies include sustainable crop production, soil and water management, organic and regenerative agriculture, agroforestry, and integrated pest management. The impact of agricultural practices on biodiversity, ecosystem health, and climate change mitigation is assessed. Innovations in precision agriculture, biotechnology, and digital tools support efficient resource utilization and improved yield. Food supply chain optimization, waste reduction, and sustainable processing technologies are also examined. Policy development, stakeholder engagement, and economic models are evaluated to ensure adoption and scalability. This area of research integrates environmental science, nutrition, and food technology to develop resilient, equitable, and sustainable food systems capable of meeting global nutritional demands while protecting natural resources.

Track 13: Metabolism and Nutrient Signaling

Metabolism and nutrient signaling examine how nutrients are processed and utilized by the body to support energy production, growth, and cellular function. This field investigates biochemical pathways such as glycolysis, lipid metabolism, amino acid catabolism, and the tricarboxylic acid cycle. Nutrient signaling pathways, including insulin, mTOR, AMPK, and PPAR, regulate metabolism, cellular growth, and energy homeostasis. Studies explore how dietary components influence gene expression, enzyme activity, and intercellular communication, affecting metabolic health and disease susceptibility. Disruptions in nutrient signaling can lead to conditions such as obesity, diabetes, cardiovascular disease, and metabolic syndrome. Research also focuses on the interaction between diet, hormones, and molecular pathways in regulating appetite, energy expenditure, and nutrient absorption. Advances in metabolomics, systems biology, and molecular nutrition enable the identification of biomarkers and targets for therapeutic interventions. Understanding metabolism and nutrient signaling provides insights into optimizing dietary strategies, functional food development, and metabolic health management. This research integrates molecular biology, biochemistry, and nutritional science to elucidate mechanisms by which nutrients influence physiological function and overall health.

Track 14: Obesity, Diabetes, and Metabolic Disorders

Obesity, diabetes, and metabolic disorders involve complex interactions between genetic, environmental, and dietary factors that influence energy balance, insulin sensitivity, and glucose and lipid metabolism. Research investigates the biochemical, hormonal, and molecular mechanisms underlying adiposity, insulin resistance, hyperglycemia, and dyslipidemia. Nutritional interventions, functional foods, and bioactive compounds are studied for their potential to modulate metabolism and reduce disease risk. Epidemiological studies analyze the prevalence and risk factors of metabolic disorders across populations, while clinical research evaluates diet-based management strategies. Emerging research emphasizes the role of gut microbiota, inflammation, and epigenetics in the development and progression of metabolic diseases. Nutrient signaling pathways, energy regulation, and metabolic flexibility are key areas of investigation. Studies also examine the effects of specific dietary patterns, such as low-glycemic, plant-based, and high-protein diets, on metabolic outcomes. This research informs evidence-based approaches to prevent, manage, and reverse metabolic disorders while enhancing understanding of the complex interactions between diet, metabolism, and chronic disease.

Track 15: Gut Microbiota and Digestive Health

Gut microbiota and digestive health explore the composition, diversity, and function of microbial communities in the gastrointestinal tract and their influence on overall health. Research investigates how diet, probiotics, prebiotics, and bioactive compounds shape microbial balance and affect digestion, nutrient absorption, and metabolism. The interaction between gut microbes and the immune system is critical for maintaining homeostasis and preventing inflammation, infection, and gastrointestinal disorders. Dysbiosis, or microbial imbalance, is linked to obesity, diabetes, metabolic syndrome, inflammatory bowel disease, and mental health conditions. Studies also examine the mechanisms by which microbial metabolites, such as short-chain fatty acids, influence host physiology. Advances in metagenomics, metabolomics, and microbiome engineering provide insights into targeted dietary interventions and functional foods designed to modulate gut health. Research emphasizes the role of fermented foods, fiber-rich diets, and nutraceuticals in maintaining a healthy microbiome. Understanding gut microbiota interactions with diet and host physiology informs strategies for digestive health, metabolic regulation, and chronic disease prevention.

Track 16: Nutritional Neuroscience and Brain Function

Nutritional neuroscience investigates the impact of nutrients on brain development, cognitive function, and neurological health. Research examines how macronutrients, vitamins, minerals, antioxidants, and bioactive compounds influence neurotransmitter synthesis, neuroplasticity, and neuronal signaling. Dietary patterns, nutrient deficiencies, and metabolic imbalances are studied for their effects on cognition, memory, mood, and neurodegenerative diseases. Emerging research explores the role of omega-3 fatty acids, polyphenols, B vitamins, and amino acids in supporting brain function, reducing oxidative stress, and modulating inflammatory pathways in the central nervous system. Nutritional interventions targeting early development, aging, and clinical populations are evaluated for their potential to enhance learning, memory, and emotional regulation. Studies also focus on the interaction between the gut microbiota, dietary components, and brain function, known as the gut-brain axis. Advances in neuroimaging, metabolomics, and molecular neuroscience provide insights into mechanisms by which nutrition affects cognition and neurological health. This field integrates nutritional science, neurobiology, and clinical research to understand how diet supports brain function and mental wellbeing.

Track 17: Plant-Based Nutrition and Alternative Proteins

Plant-based nutrition and alternative proteins focus on dietary sources derived from plants that provide essential nutrients while supporting sustainable food systems. Research explores the nutritional composition, digestibility, and bioavailability of plant proteins, legumes, grains, nuts, seeds, and novel alternatives such as algae, mycoproteins, and cultivated proteins. Studies examine the effects of plant-based diets on cardiovascular health, metabolic function, body composition, and disease prevention. Functional compounds such as antioxidants, phytochemicals, and fiber are analyzed for their physiological benefits. Research also investigates protein quality, amino acid profiles, and formulation strategies to optimize plant-based food products. Alternative protein development involves biotechnological approaches, including fermentation, enzymatic treatment, and precision processing, to enhance sensory and nutritional qualities. Environmental impact, sustainability, and resource efficiency are key considerations in this field. The integration of plant-based nutrition with dietary planning addresses global nutrition challenges, climate change mitigation, and food security. Scientific advances provide evidence for the health benefits, safety, and efficacy of plant-derived dietary proteins.

Track 18: Vitamins, Minerals, and Micronutrients

Vitamins, minerals, and micronutrients are essential dietary components required in small amounts for optimal health, growth, and physiological function. Research investigates their roles in enzymatic reactions, cellular metabolism, immune function, and neurological processes. Deficiencies or excesses can result in metabolic disorders, developmental delays, or chronic disease. Studies examine bioavailability, absorption mechanisms, interactions with other nutrients, and the influence of processing and cooking on nutrient retention. Micronutrient research includes supplementation strategies, food fortification, and functional food design to prevent deficiency-related disorders. Emerging work explores the molecular mechanisms by which micronutrients regulate gene expression, oxidative stress, and inflammation. Analytical techniques enable accurate measurement of nutrient status in populations and support dietary recommendations. This area of research integrates biochemistry, molecular biology, and nutritional science to understand the critical functions of vitamins and minerals in human health and to guide dietary strategies that maintain nutritional adequacy.