“What Can Food Science Do To Mitigate Obesity” and “Food System Transformation And The Evolving Role Of Food Science” will be topics of two special IUFoST Sessions on November 11th. Download programme at https://iufost.org/iufost-effost-special-sessions/.
The subject of the first IUFoST Session will be What Can Food Science Do To Mitigate Obesity.
There is a global pandemic of overweight and obesity and related non-communicable diseases demanding changes in lifestyle. Processed foods, particularly calorie- dense foods, are regularly implicated as important drivers of obesity trends. What is the role of food science in developing and promoting healthier foods and in mitigating unhealthy foods? What is the positive offer that food science will make in the battle against obesity? This session will facilitate an exchange of information and dialogue between food science, nutrition and public policy. Presentations include public health nutrition; public policy to review different policies and regulatory status in different countries, and food science and nutrition practitioners working on healthier food innovations and interventions (both public and private).
Dr. Michael Gidley, Director of the Centre for Nutrition and Food Sciences in the Queensland Alliance for Agriculture and Food Innovation will begin the session by outlining the recently released Australian Academy of Science decadal plan for the science of nutrition, its pillars and key recommendations. Dr. Gidley will highlight how food science can intersect with nutrition to tackle chronic conditions such as obesity. Professor Yen-Chen Tung, Department of Nutrition, China Medical University, Taichung City, Taiwan presents on Anti-obesity of food phytochemicals followed by Dr. Debasis Bagchi, Texas Southern University, College of Pharmacy and Health Sciences, Houston, TX, USA on the Etiology of Obesity.
The subject of the Second IUFoST Session is FOOD SYSTEM TRANSFORMATION AND THE EVOLVING ROLE OF FOOD SCIENCE.
Much of the food security literature and data globally focuses on agriculture and nutritional composition of Foods but not the role of food processing in the Chain including primary, secondary and tertiary processing. Food systems are transforming from traditional systems of low-income countries to transitioning systems in lower-middle income countries and in modernizing systems in middle- and high- income countries with the contribution of food science to food and nutrition security. This session will highlight the role of food processing at different stages of food system transformation and how this influences food security, nutrition security, quality and safety.
Session Two is led by Professor Ian Noble, Senior Research, Development and Quality Director at Mondelez. His presentation – Future Food Science – looks at extending the role of Food Science to meet the challenges of improving the efficiency and sustainability of our Food Systems and finding new routes to consumer accepted nutritious foods. Dr. George Obong’, Chairman, Department of Food Science, Nutrition and Technology, University of Nairobi, Kenya outlines the opportunities available in traditional and transitional food systems; and Iris Haberkorn, doctoral candidate at ETH Zurich, Switzerland provides examples of emerging food processing technologies for leveraging food system sustainability.
EFFoST meeting registration: http://www.effostconference.com/conference-register.asp