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. Nutrigenomic technology has been advanced, and nutrition companies are increasingly responding to opportunities. However, there is a lot more research to be done to fully provide the concept of nutrition and the role of genetics.
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.
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.
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.
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.
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.
Advanced food analysis deals with the latest developments, applications, and study of analytical procedures in the characterization of foods and their constituents. This session offers to provide knowledge on the latest methodologies and advancements in assessing the quality of foods and nutritional supplements.