Open Science Research Excellence

ICSEN 2018 : International Conference on Sports and Exercise Nutrition

Paris, France
June 25 - 26, 2018

Conference Code: 18FR06ICSEN

Conference Proceedings

All submitted conference papers will be blind peer reviewed by three competent reviewers. The peer-reviewed conference proceedings are indexed in the Open Science Index, Google Scholar, Semantic Scholar, Zenedo, OpenAIRE, BASE, WorldCAT, Sherpa/RoMEO, and other index databases. Impact Factor Indicators.

Special Journal Issues

ICSEN 2018 has teamed up with the Special Journal Issue on Sports and Exercise Nutrition. A number of selected high-impact full text papers will also be considered for the special journal issues. All submitted papers will have the opportunity to be considered for this Special Journal Issue. The paper selection will be carried out during the peer review process as well as at the conference presentation stage. Submitted papers must not be under consideration by any other journal or publication. The final decision for paper selection will be made based on peer review reports by the Guest Editors and the Editor-in-Chief jointly. Selected full-text papers will be published online free of charge.

Conference Sponsor and Exhibitor Opportunities

The Conference offers the opportunity to become a conference sponsor or exhibitor. To participate as a sponsor or exhibitor, please download and complete the Conference Sponsorship Request Form.

Important Dates

Abstracts/Full-Text Paper Submission Deadline   April 30, 2018
Notification of Acceptance/Rejection   May 5, 2018
Final Paper (Camera Ready) Submission & Early Bird Registration Deadline   May 25, 2018
Conference Dates   June 25 - 26, 2018

Important Notes

Please ensure your submission meets the conference's strict guidelines for accepting scholarly papers. Downloadable versions of the check list for Full-Text Papers and Abstract Papers.

Please refer to the Paper Submission GUIDE before submitting your paper.

Selected Conference Papers

1) Assessment of Menus in a Selected Social Welfare Home with Regard to Nutritional Recommendations
E. Grochowska-Niedworok, K. Brukalo, B. Całyniuk, J. Piekorz, M. Kardas
2) Using GIS and Map Data for the Analysis of the Relationship between Soil and Groundwater Quality at Saline Soil Area of Kham Sakaesaeng District, Nakhon Ratchasima, Thailand
W. Thongwat, B. Terakulsatit
3) Taguchi Robust Design for Optimal Setting of Process Wastes Parameters in an Automotive Parts Manufacturing Company
Charles Chikwendu Okpala, Christopher Chukwutoo Ihueze
4) Water Resources Crisis in Saudi Arabia, Challenges and Possible Management Options: An Analytic Review
A. A. Ghanim
5) From Industry 4.0 to Agriculture 4.0: A Framework to Manage Product Data in Agri-Food Supply Chain for Voluntary Traceability
Angelo Corallo, Maria Elena Latino, Marta Menegoli
6) Use of Indian Food Mascot Design as an Advertising Tool in Maintaining and Growing the Brand Name
Preeti Yadav, Dandeswar Bisoyi, Debkumar Chakrabarti
7) Cascaded Transcritical/Supercritical CO2 Cycles and Organic Rankine Cycles to Recover Low-Temperature Waste Heat and LNG Cold Energy Simultaneously
Haoshui Yu, Donghoi Kim, Truls Gundersen
8) Hydrochemical Assessment and Quality Classification of Water in Torogh and Kardeh Dam Reservoirs, North-East Iran
Mojtaba Heydarizad
9) A Literature Review on Nutritional Supplements for the Treatment of Obesity
Monika Nuffer, Wesley Nuffer
10) Comparative Study of Sub-Critical and Supercritical ORC Applications for Exhaust Waste Heat Recovery
Buket Boz, Alvaro Diez
11) Integrated Waste-to-Energy Approach: An Overview
Tsietsi J. Pilusa, Tumisang G. Seodigeng
12) The Role of Food Labeling on Consumers’ Buying Decision: Georgian Case
Nugzar Todua
13) Biodegradable Cellulose-Based Materials for the Use in Food Packaging
Azza A. Al-Ghamdi, Abir S. Abdel-Naby
14) Life Cycle-Based Analysis of Meat Production: Ecosystem Impacts
Michelle Zeyuan Ma, Hermann Heilmeier
15) Oxidantantioxidant Status in Calves Supplemented with Green Tea Extract
Ibrahim I. Elshahawy

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