Welcome to Food and Nutritional Sciences 2020

Theme: Role of Food and Nutritional Sciences for Healthy life in Current Generation

The Scientific Committee of Food and Nutritional Sciences 2020 looks forward to welcome all the participants across the Globe to attend "5th World Congress on Food and Nutritional Sciences" held during October 05 - 06, 2020 at San Diego, USA.

The conference is held once every year, and offers plenty of networking opportunities, providing you with the prospect to meet and interact with Food scientists, researchers, academicians, Nutritionists, Dieticians and associations, industry experts and government officials.

The conference will cover different perspectives of food microbiology, safety packing and processing technology, malnutrition, metabolism and physiology, nutrigenetics, in addition to exploring the policies & practices.

Good Reasons to Attend ?

Exploring, researching and sharing scientific innovations is never ending process, attending the conference will:

  • Provide an opportunity to hear from topic experts from around the world
  • Meet, talk and network with peers from USA, Europe and beyond
  • Broaden the scope of researchers knowledge on emerging areas of Food and Nutritional sciences
  • Young researchers presentations and poster presentation competition
  • Round table discussion by global experts

And of course, attending the conference is a chance to visit San Diego, a city on the Pacific coast of California.

Important Dates

Early bird Registration Deadline : On / Before March 31th, 2020

Abstract Submission Deadline : On / Before March 31st, 2020

Inaugural Session

Dr. Gurdev Khush
World Food Prize Winner
UC Davis Plant Sciences, USA

Dr. Khush is an internationally renowned geneticist and breeder currently serving as an Adjunct Professor in the Department of Plant Sciences at UCD. He was awarded the 1996 World Food Prize for his unparalleled achievements in improving the global rice supply during a period of exponential population growth. Dr. Khush has spent over thirty years directing and participating in both genetic research and delivery of rice varieties to underserved populations, and has served as the head of the Plant Breeding, Genetics and Biochemistry Division of International Rice Research Institute. He has played a key role in the development of more than 300 innovative rice varieties. He has received honorary doctorates from ten universities, consults for over 15 national governments and was awarded the 2007 Golden Sickle Award, the 2001 International Scientific and Technological Cooperation Award from the Chinese government, Japan Prize and the 2001 Padma Shri award from president of India, among many others.

New This Year

Networking Dinner:

The conference Networking Dinner will be held at 7:00 PM on Monday, October 05th at the conference venue. It is a great opportunity to network and catches up with colleagues and friends in a casual environment.

Best Poster Awards:

Best Poster Awards recognize and honor knowledge and professional achievements at career levels--from a student and early career scientists. The two winners of the Poster Award will receive award certificates and medal.

Service Provider Opportunity:

The best opportunity to start-up companies, Independent researchers, software providers and those who are looking for best promotion and recognition for their innovative products and services to join as a service provider and get 20 minutes speaker slot.

Renowned Speakers

Hosahalli S Ramaswamy
McGill University
Recent Advances in Food Processing Technologies
Vijay K Juneja
Agri Research Service, USA
Predictive Microbiology Modeling in Foods and the use of USDA Pathogen Modeling Programs
Jason Wan
Food Safety and Health Institute
Illinois Institute, USA
Food Safety Preventive Controls and Non thermal Processing Validation
Isabelle Germain
Agriculture and Agri-Food
Dysphagia diet for promoting human health and wellbeing
Saji George
McGill University
Canada Research Chair, Canada
Nanotechnology for Food Safety and Quality: Understanding the Risks and Benefits
Gregory J Fleischman
Center for Food Safety and Applied Nutrition
Food and Drug Administration, USA
Food processing / safety related issues with MW/RF heating of foods
Vasantha Rupasinghe
Dalhousie University
Canada Research Chair, Canada
Food flavonoids that promote human health


We expect two hundred participants of the scientific community from Food and Nutritional Sciences sectors to San Diego to participate in a motivating spherical of sessions, dynamic discussion teams, associate in interactive round table discussions, and young researchers awards program. We tend to provide a novel chance for business specialists to market and present their innovations and merchandise as a service provider.

Brief Agenda

We are expecting over 40 speakers and industry experts during up to 25 sessions over the course of two days.

We have designed the program to be interactive and interesting and are hosting, in addition to structured panel sessions, networking breakout sessions and intimate Q&A's where attendees will have direct access to get their burning questions answered by experts who are leaders in the field.

Alike previous years, will be closing the event with a bang by announcing the winners of the Best Young Speaker & Poster in an awards ceremony.

40+ Academic & Industry Expert Speakers
Young Researcher's Forum
Round Table Discussions
Q & A with Subject matter Experts


San Diego calls itself ‘America's Finest City’, and its breezy confidence and sunny countenance filter down to folks you encounter every day on the street. It feels like a collection of villages each with their own personality, but it’s the nation's eighth-largest city and we’re hard-pressed to think of a more laid-back place. What's not to love? San Diego bursts with world-famous attractions for the entire family, including the zoo, the museums of Balboa Park, plus a bubbling Downtown, beautiful hikes for all, more than 60 beaches and America’s most perfect weather.
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