How does food processing impact the nutritional quality of what we eat? What role does formulation play in balancing health benefits, taste, and sustainability? Find out when you join the IUFoST/EFFoST Scientific Discussion - first in the Open Dialogue Series.
THE RECIPE for HEALTH: How Food Processing and Formulation Shape Nutritional Value
When: Thursday, March 20 beginning at 13.00 CET (Central European Time).
Register here.
Meet leading global experts who explore the science behind food processing and formulation, shedding light on their crucial influence on nutritional value. The session will kick off with a presentation on the fundamental principles of food processing and formulation highlighting key factors that affect nutrient retention, bioavailability, and overall health impact. This will be followed by a panel discussion.
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Erich Windhab, PhD (Switzerland) A leading researcher in food engineering |
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Hyun Sook Kim, PhD (Korea) Expert in food processing, nutrition and health interactions |
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Samuel Godefroy, PhD (Canada) Expert in Food Regulatory Science |
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Vincenzo Fogliano, PhD (Netherlands) Authority on food design and nutrition |
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Barbara Schneeman, PhD (USA) Nutrition and Dietary Guideline Expert |
Read their profiles here: https://iufost.org/recipe-health-how-food-processing-and-formulation-shape-nutritional-value.
Together they will discuss the latest advancements in food science, the challenges of balancing nutrition with consumer demands, the need for sound regulatory and policy decisions to ensure food safety, sufficiency and sustainability and how innovations in processing and formulation can contribute to healthier diets.
Join us for this discussion that will provide valuable insights for researchers, food industry professionals, policymakers, and anyone interested in what makes a healthy diet.
When: Thursday, March 20 beginning at 13.00 CET (Central European Time).
Register here.
