5th International Pharmacy and Pharmaceutical Conference

  Nutrition considers topics such as   mal nutrition, obesity nutritional deficiencies, and food insecurity. In comparison, Food Science considers biological, chemical and physical properties of food in relation to, processing, storage of food products and manufacturing. Whereas  food science studied and they usually be food Scientists. Who study about the nutrition in  food called Nutritionist. But both will work on the food and the nutrition to get to the human body. Food scientists work to improve all aspects of the food industry  from consumption to production. Some food scientists specialize in a specific area, such as  agriculture, packaging or quality assurance for production facilities. Work environments may change depending on the project in our hand. Some food scientists travel to production facilities and farms, while others work importantly in a laboratory. Employment in the field requires at least a bachelor's degree for on-the-job training ...

  Legumes and Vegetables represents the very important components of the human diet . Informed about their characteristics helping to reduce the risk of cardiovascular disease, can improve the health benefits, some cancers and type II diabetes.   Recent studies   demonstrated that the cooking and method of preparation and may improve the food nutrition quality. These two steps bring on so many changes and interactions among its constituents, in some cases negative, in others cases positive. In that case, knowing the changes occurring in food from preparation is essential not only   for the consumer but also scientific research, and who can make decisions about how to cook and prepare a selected number of healthy vegetables and legumes. The purpose of this review was to introduce the all upcoming studies and draw conclusions that will enable the consumer to make decisions about how to increase nutrient content of foods of plant and identify the critical phases durin...

    Microbes  such as yeasts, molds, and bacteria  are employed for the food and  foods production. Creatures of Microscopic —include viruses, fungi and bacteria,—can make us ill. But the thing  you will  not realize is that microbes of  trillions  are living on your body. Most of them don't harm us  at all. Instead, they help for us to digest food  and even maintain your reproductive health In a lot of  foods Lactic acid  bacteria  are very common, especially when  foods   will start getting  bad . Milk Souring   and also   sour meat   are caused by lactic acid  bacteria . They are anaerobic   form and produce   lactic acid . Some  microbes  are   harmful  to humans and can cause disease: the virus Influenza can cause the flu, Campylobacter bacteria can cause food dermatophyte fungi and the poisoning, such as ...

Nanotechnology gives an opportunity to develop and apply novel structures or systems with different properties in agriculture, food, and medicine industries. Nanotechnology can bring about a great difference in Food Quality and Food Safety and the health benefits the food delivers, which   also enhanced functional properties and ensure consumers accept food’s Nanotechnology applications in food industry  can be utilize to detect bacteria in packaging or produce stronger color quality, flavors, and safety by increase the barrier properties. Nanotechnology hold great promise to provide benefits not just within food products but around food products. The most common used Nanoparticle is titanium dioxide in foods. It's used to make foods such as coconut flakes, yogurt look as white as possible, provide opacity to other food coloring  and prevent caking. Nano encapsulation of   Food Sensory Quality: Sensory quality of food ...