European Conference and Expo on
Nutrition & Food Sciences

 Theme  :  Current Research Findings in Nutrition and Food Sciences

  October 26-27, 2020

 Holiday Inn Rome – Aurelia, Rome, Italy

 Conference Brochure  Abstract Submission  Organizing Committee  Conference Program

Euro Nutrition 2020

The Coalesce Research Group is pleased to invite you to the European Conference and Expo on Nutrition and Food Sciences (Euro Nutrition 2020) in Rome, Italy during October 26-27, 2020. This Euro Nutrition 2020 Conference will bring researchers, scientists, experts, and academia from around the world to discuss the theme "Current Research Findings in Nutrition and Food Sciences".
European Conference and Expo on Nutrition and Food Sciences (Euro Nutrition 2020) is a forum for the presentation of cutting edge research topics in the fields of clinical, practical, theoretical and applied Nutrition and Food Sciences. The conference will bring together leading researchers, scientists and physicians from around the world to present their research. Topics of interest for submission are included here (Call for Papers)
Target Audience
Nutritionists Clinicians
Physicians Endocrinologists
Diabetes Educators Nurse Practitioners
Young Researchers Food Science Laboratory Experts
Food and Nutraceutical Industries Healthcare & Pharma Professionals
Microbiologists Biochemists
Scientists Students


Clinical Nutrition

The role of nutrition in the treatment of acute and chronic disease will be the main focus of this session. Clinical Nutrition is subjected to understand the physiology, biochemistry, and metabolism in the application of nutritional therapy and the use of nutritional assessment, body composition and energy expenditure methodology in clinical practice. The role of Clinical Nutrition is to assess the current research pertinent to the nutritional interventions in the treatment of a disease.

Related: Nutrition Conferences | Nutrition Meetings | Clinical Nutrition Conferences | Nutrition & Food Sciences | Euro Nutrition 2020 | Nutrition Conferences 2020

Nutrition and Disease Prevention

Nutrition and Disease Prevention focuses on the etiology of nutritional issues in the population and the role of the diet in disease prevention and treatment. Nutrition issues facing at-risk populations are pregnant and lactating women, infants and children, and the elderly. The role of diet in the development/prevention of cardiac disease, cancer, osteoporosis, and other chronic diseases would be the main aim of this session.

Related: Nutrition Conferences | Nutrition Meetings | Nutrition and Healthcare Conferences | Nutrition & Food Sciences | Euro Nutrition 2020 | Nutrition Conferences 2020

Nutritional Supplements

Nutritional supplements are substances which add nutrients to the diet or to lower the risk of health problems, like osteoporosis or arthritis. Nutritional Supplements include vitamins, minerals, fiber, amino acids, herbs or other plants, or enzymes. Sometimes, dietary supplements are also added to foods and drinks. However, only a certain amount of each nutrient is needed for our bodies to function, and higher amounts are not necessarily better as it may cause adverse effects, and may become harmful.

Related: Nutrition Conferences | Probiotics & Prebiotics Conferences | Nutraceutical Conferences | Nutrition & Food Sciences | Euro Nutrition 2020 | Nutrition Conferences 2020

Nutrigenetics & Nutrigenomics

Nutrigenetics explains the relationships between genes, diet, and health outcomes. Population-based dietary recommendations aren’t adequate for all individuals since people respond differently to diets. Nutrigenetics bases dietary recommendations on genetic predisposition to the disease. Once personalized nutrition is integrated into routine care, patients can be genotyped for specific genetic variations, made aware of their chronic disease risk and nutrient deficiencies, and given strategies to dramatically reduce their risk.

Nutrigenomics is the study of how genes and nutrients interact at the molecular level and it can be helpful in finding out eating behaviors, food reactions, matching diet, nutritional needs and metabolic health factors. Nutrigenomics is already driving the next stage of growth for the nutrition industry. The nutrigenomic technology has been advanced, and nutrition companies are increasingly responding to the opportunities. However, there is a lot more research to be done to fully provide the concept of nutrition and the role of genetics.

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Nutrition and Chronic Diseases

Nutrition plays a vital role in the prevention of chronic diseases such as diabetes, cardiac diseases, obesity and cancer. Evidence has shown that low-glycaemic index (GI) and low-carbohydrate diets are effective in the management of type-2 diabetes, and the role of vitamins, unsaturated fatty acids, and bioactive compounds in chronic disease management have been the subject of key research. Nutritional interventions are critical and central in the management of these chronic conditions. Many chronic diseases are the result of poor nutrition. Often, these diseases can be prevented or delayed with healthier eating habits.

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Malnutrition can lead to serious health issues, including stunted development, eye problems, diabetes and coronary diseases. Malnutrition influences billions of individuals around the world. Some populations have a high risk of building up specific sorts of malnutrition relying upon their condition, way of life and resources. Scientific evidence has demonstrated that past the age of 2-3 years, the impacts of chronic malnutrition are irreversible. Maternal malnutrition builds the danger of poor pregnancy results including obstructed labor, premature babies and postpartum haemorrhage. Severe anemia during pregnancy is connected to expanded mortality at labor.

Related: Nutrition Conferences | Malnutrition Conferences | Undernutrition & Overnutrition | Nutrition & Food Sciences | Euro Nutrition 2020 | Nutrition Conferences 2020

Nutritional Biochemistry

Nutritional biochemistry broadens and deepens the understanding of many aspects of human biology including immunity, growth, and aging. Research in this complex field must integrate information from a myriad of fields including cellular and molecular biology, molecular genetics, physiology, epidemiology, and clinical medicine. Nutritional biochemistry is a vital field of study.

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Nutritional Epidemiology

Nutritional Epidemiology examines methods for investigating the role of diet on long-term health. Students learn to critically review the epidemiologic evidence relating diet, anthropometry, and physical activity to heart disease, cancer, and other chronic health conditions including obesity and diabetes. Nutritional epidemiology is an exciting branch of research because it can provide insight into the potential causes and prevention of many health conditions. But it is also an extremely complex endeavor because many of the associations between dietary factors and disease risks are difficult to discern using epidemiological techniques.

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Sports Nutrition

Sports nutrition plays a key role in optimizing the beneficial effects of athletes’ physical activity. Consuming the right balanced diet is important for everyone and those actively participating in sports need to be aware of performance affects.  This sports nutrition session will focus on the research works, in order to improve an athlete’s performance goals.

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Enteral & Parenteral Nutrition

The maintenance of appropriate nutrition in patients with an acute and chronic illness is known to be a fundamental part of patient care. Both enteral and parenteral routes can be used for nutritional support but there are insufficient randomized controlled trials comparing these routes in various disease states

Parenteral nutrition, which was earlier synonymous with TPN is being reviewed with new interest again, with the concept of partial parenteral nutrition, that is, simultaneous intravenous nutrition with enteral nutrition.

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Nutrition in Developing Countries

Nutrition in Developing Countries covers food & nutrition security and discusses essential nutrition actions including breastfeeding, and complementary feeding in order to combat malnutrition in the developing countries. It describes how to work with households and communities so that they can keep well-nourished, and manage their nutrition challenges. It gives many ideas for nutrition training.

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Nutritional Quality of Foods

The nutritional value of foods depends on their composition, which shows a wide range of variation depending on the species, cultivar and maturity stage. The composition of foods includes a great number of metabolites however, it could be predicted that no single commodity might be rich in all these constituents. This session explores the general characteristics and novel findings of the components of foods, related to their benefits as food sources. The Nutrition Score is the first simple, transparent and straightforward method that can be applied globally and across all food and beverage categories to evaluate the nutritional composition. It can help food manufacturers to improve the nutritional value of their products. In addition, the nutrition score can be a starting point for a powerful health indicator front-of-pack.

Related: Nutrition and Food Conferences | Conference on Food Quality and Assurance | Nutrition Summit 2020 | Euro Nutrition 2020

Food Science and Technology

Food science explains the physical, biological, and chemical composition of foods, causes of food deterioration and the concepts underlying food processing whereas food technology describes the application of food science to the selection, preservation, processing, packaging, distribution, and its safe use.

Related: Food Science Conferences | Food Technology Conferences | Food Processing and Preservation | Food Safety Conferences | Nutrition and Food Conferences 2020

Food Chemistry

Food chemistry, a major aspect of food science, deals with the composition and properties of food and the chemical changes it undergoes during production, processing, and preservation. Food is available in abundance, much of it is processed, and the use of chemical additives is common. All of these concerns fall within the realm of food science—a science that deals with the physical, chemical, and biological properties of foods as they relate to stability, cost, quality, processing, safety, nutritive value, wholesomeness, and convenience.

Related: Food Chemistry Conferences | Food Science 2020 | Food Technology Conferences | Nutrition and Food Science Conference | Euro Nutrition 2020

Food Microbiology: Current Status

Foods and microorganisms have interesting associations which developed long before the beginning of recorded history. Foods are not only nutritious to consumers but are also an excellent source of nutrients for microbial growth. Depending upon the microbes present, foods may spoil or preserve the food by fermentation. During the entire sequence of food handling from the production to consumption, microorganisms can affect food quality and human health.

Related: Food Microbiology Conferences | Food Science Conference 2020 | Euro Nutrition 2020 | Conference on Food Safety | International Food Science Congress

Food Engineering

Foods undergo changes as a result of the processing; such changes may be physical, chemical, enzymatic, or microbiological. It is necessary to know the kinetics of chemical changes that occur during the processing of foods. Such quantitative knowledge is essential to the design and analysis of food processes. In this session, we review some selected physical and chemical concepts that are important in food engineering.

Related: Food Engineering Conferences | Food Technology Conferences | Food Science 2020 | Euro Nutrition 2020 | Global Food Science Summit

Dairy Science

This session will deal with the in-depth knowledge in various unit operations and basic concepts in dairy processing; understanding of advances in theoretical and practical aspects of food processing; membrane technology and its applications in dairy processing; basic and advanced knowledge of dairy and food packaging.

Related: Livestock Nutrition Conference | Euro Nutrition 2020 | Food Science & Food Technology Conferences | Food Science Congress 2020

Advanced Food Analysis

Advanced food analysis deals with the latest developments, applications, and study of analytical procedures in the characterization of foods and its constituents. This session offers to provide knowledge on the latest methodologies and advancements in assessing the quality of foods and nutritional supplements.

Related: Food Science Meetings 2020 | Euro Nutrition 2020 | Nutraceutical Conferences | International Food and Nutrition Conference | Food Safety Conferences


Speaker guidelines

For Speakers:
• Keep the number of slides in your presentation to a minimum and follow the assigned slots.
• Please stop when signaled to do so by the Chair.
• Personal laptops should not be used unless in any unavoidable conditions.
• Videos will not be recorded.
• Question Sessions, thanks and acknowledgment of the speakers will take place during the session or after completion of the session, so please stay until the end of the session.

For Poster 
• Each poster should be approximately 1x1 M in Size The title, contents, text and the author’s information should be clearly visible even from 1-2 feet.
• Present numerical data in the form of graphs, rather than tables.
• If data must be presented in table-form, Keep it Simple to be easily understandable.
• Visuals should be simple, clear and bold. Avoid acronyms and mathematical notations as much as possible.
• Posters with 800-1000 words or less are perfect.
• Avoid submitting compactly packed, highly worded- count posters.
• Categorize your poster into subdivisions, e.g., Introduction, Methods, Results; Discussion, Conclusions, and Literature Cited.
• Use bright colors to enhance the better visibility Besides your project, you can also include future research plans or questions.

Opportunities for Conference Attendees:

For Researchers & Faculty: 
• Speaker Presentations
• Poster Display
• Symposium hosting
• Workshop organizing

For Universities, Associations & Societies: 
• Association Partnering
• Collaboration proposals
• Academic Partnering
• Group Participation For Students & Research Scholars:
• Poster Presentation Competition (Winner will get Best Poster Award)
• Young Researcher Forum (Award to the best presenter)
• Student Attendee
• Group Registrations

For Business Speakers:
• Speaker Presentations
• Symposium hosting
• Book Launch event
• Networking opportunities
• Audience participation

For Companies:
• Exhibitor and Vendor Booths
• Sponsorships opportunities
• Product launch
• Workshop organizing
• Scientific Partnering
• Marketing and Networking with clients

Abstract Peer-review Process/Guidelines:
• The Reviewing Committee of Euro Nutrition 2020 ensures a high-quality peer-review process for all abstracts submitted to the conference.
• The decision of abstract acceptance will be judged by a panel of experts emphasizing whether the findings and/or conclusions are novel and make useful contributions to the field.
• The committee operates a single/double-blind peer review process for all the abstracts submitted, where both the reviewer and the author remain anonymous.

The following are the steps that each abstract of Euro Nutrition 2020 undergoes during the process of peer review: 
• All submitted abstracts are reviewed by an internal editorial team to ensure adherence to the conference scope and abstracts which have passed this initial screening are then assigned to the session chair/review committee for evaluation.
• Once the reviews have been received, the review committee decides to accept or reject a manuscript or to request revisions from the author in response to the reviewers’ comments. If the decision tends to be a minor revision or major revision, authors will be given 14 days to resubmit the revised abstract.

Criteria to be considered for Scoring:

The abstract should be reviewed according to the following criteria: 
• The originality of concept/approach and level of innovativeness
• Significance/impact/relevance to conference theme
• Quality of research design/theoretical argument
• Conclusions and interpretations of results
• Presentation style: Coherence and clarity of structure

Presenting your Organization’s Work on a Global Stage:

As a speaker you will be presenting to a room full of senior representatives from all over the world, each providing a different perspective from the sector. Your organization’s expertise and knowledge will be showcased to key players in the field of Nutrition & Food Sciences and will be a unique platform to increase your reputation within the sector

New Places; New People:

Each time will be held at a different place, new and different people will attend. This can enlarge building collaborations and help you in developing new relationships.

Learn from Other Speakers:
As a speaker, you will be provided with free access to two days of the conference and associated workshops and will be given the opportunity to hear from other senior representatives from the sector and consider problems and solutions in the field of nutrition and food science, our numerous Q&A sessions and panel discussions.

Discuss and Overcome Issues in the Field:
This conference offers unrivaled opportunities to work with other key leading experts from the Universities and Hospitals to discuss the main challenges in the sector and to come together to produce strategies to find solutions to these problems Competitive Advantage: You’ll stand out if you’re a sponsor and your major competitors aren’t. If your competitors have already decided to be sponsors, your sponsorship becomes even more important, to assert your comparative market strength and your commitment to healthy products.

Leading a Workshop:
By leading one of the renowned Workshops, you will be presented with a perfect forum for an in-depth discussion and debate into a key issue. These sessions can vary in format from a case-study-led debate with interactive breakout sessions to a presentation based discussion group on a topic that may need a particular in-depth focus.

The Opportunity to Collaborate and Sponsor:
While we determine our conference theme and flow, we invite our key sponsors to suggest potential speakers, delegates and topics that might also enhance the program. That’s why it’s important to commit early to sponsorship before the program is final.

To mark your presence at the event, why not chair the event? A day, or a specific session to present yourself and your organization as one of the leading players in a specific topic area? As a chair, you will work closely with us and our line-up of senior-level speakers to ensure an event’s success.


Organizing Committee

Alexander Sulakvelidze

Alexander Sulakvelidze

Intralytix, USA


Gradimir Dimitrijevic

Gradimir Dimitrijevic

Institute for blood transfusion of Vojvodina, Serbia


Abdelaziz Nour

Abdelaziz Nour

Alexandria University, Egypt


Baher Effat

Baher Effat

National Research Centre, Egypt


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Know Your Registration


  • Access to All Sessions
  • Conference Kit
  • Coffee/Tea and Lunch During Conference
  • A Free Paper Abstract
  • Certificate of Presentation


  • Access to All Sessions
  • Conference Kit
  • Coffee/Tea and Lunch During Conference
  • A Free Paper Abstract
  • Certificate of Attendance

Student Registration

  • Access to All Sessions
  • Conference Kit
  • Coffee/Tea and Lunch During Conference
  • A Free Paper Abstract
  • Certificate of Presentation