This track will focus on food science, nutrition and public health. Topics covered include: impact of nutritional science on food product development; nutritional implications of food processing; food safety, hygiene and control; bioavailability of nutrients; nutritional quality of novel foods; food-nutrient interactions; use of biotechnology in food science/nutrition; food acceptability and dietary selection; nutritional and physiological aspects of food; dietary requirements and nutritive value of food; nutritional epidemiology studies relating nutrition to health or disease risk; evaluation of effectiveness of intervention studies aimed at improving health; role of nutrition in high risk and vulnerable groups; development of research methods, validation of measures, calibration; population based research related to primary prevention of illness; nutritional biochemistry and metabolism; nutrient requirements in health and disease; digestion and absorption of foods; nutritional anthropology and epidemiology; the influence of socioeconomic, cultural and political factors on nutrition of the individual and the community; the impact of nutrient intake on disease response, work performance and behaviour; the consequences of nutritional deficiency on growth and development, endocrines, nervous system and immunity; food intolerance and allergy; nutrient drug interactions; nutrition and aging; nutrition and cancer; obesity; intervention programs.