The Recipe for Health: How Food Processing and Formulation Shape Nutritional Value

SRD date:

Thursday, March 20, 2025 - 13:00 to 14:30

CET (Central European Time)

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Open Dialogue Series SRD

How does food processing impact the nutritional quality of what we eat?
EFFoST and IUFoST bring together global experts to explore how food processing and formulation impact nutrition, taste, safety, and sustainability. This first Scientific Roundtable in the Open Dialogue series will present findings from the IUFoST Task Force on Food Processing for Nutrition, Diet, and Health. The discussion will clarify food processing’s role, including terms like ultra-processed foods (UPF), and foster evidence-based dialogue among consumers, industry, government, and academia to drive sustainable food innovations.

Speakers:

Vincenzo Fogliano

Vincenzo Fogliano is a Professor of Food Quality & Design group at Wageningen University, R&D director of Arterra Bioscience and President of EFFoST. After 20 years of career at the University of Naples as professor in Biochemistry, Food Chemistry and Functional Foods, from 2013 he is the Professor of the Food Quality & Design group at Wageningen University.

He published more than 550 publications on indexed journals covering many aspects of Food science. These papers received more than 25.000 citations. The focus of his research is on the design of innovative healthy foods adopting a food system perspective and the focus on gastro intestinal health. His challenge is to use a food design approach to tackle the two main issues of the food sector: feeding the planet and counteracting obesity.

Samuel Godefroy

Professor Samuel Godefroy, President of IUFoST, is the former Director General of Health Canada's Food Directorate, Canada's Food Standard Setting body and a former Vice Chair of the FAO/WHO Codex Alimentarius Commission. Professor Godefroy assumed senior food regulatory positions at the executive level with Health Canada for over 15 years. Prof. Godefroy is the founder of the Global Food Regulatory Science Society, (GFoRSS) a non-for- profit organization, aiming to promote food regulatory science disciplines at the international level. Samuel is Full Professor of Food Risk Analysis and Regulatory Policies in the Department of Food Science, Faculty of Agriculture and Food Sciences, Université Laval, Québec, QC, Canada and is leading the development of a Food Risk Analysis and Regulatory Excellence Platform (PARERA), hosted by the Institute of Nutrition and Functional Foods (INAF) of Université Laval. Prof. Godefroy serves as a senior food science and regulatory expert on a number of advisory bodies and committees domestically and internationally, including on the International Advisory Committee of the China Centre for Food Safety Risk Assessment (CFSA). Prof. Godefroy also serves as a strategic and operational advisor to international food safety capacity building initiatives focused on regulatory enhancement, implemented by the United Nations Industrial Development Organization (UNIDO) and the Food and Agriculture Organization of the United Nations (FAO). He is a Fellow of IAFoST and co-chair of the IUFoST Codex Committee.

Erich Windhab

Erich Windhab received his university education in Chemical Engineering at the Technical University of Karlsruhe in Germany where he also received his doctorate. During his doctoral thesis he founded his first own engineering company. From 1985 to 1992 Erich Windhab played a leading role in establishing the German Institute for Food Technology as its Research Director. He also taught at the Technical University of Munich from 1988 to 1993. In 1992 he was appointed full professor in Food Process Engineering at ETH Zurich, where he headed the Laboratory of Food Process Engineering. Erich Windhab has received several international awards, including: 2003, Blaise Pascal Medal (European Academy of Sciences); 2014, Int. Food Engineering Award (ASABE); 2015/2021, Lifetime Achievement Awards (IAEF & EFFoST); 2018, Distinguished Lecturer Award (IUFoST); 2022 Outstanding Achievement Award (Swiss Academy of Technical Sciences, SATW). He published more than 630 scientific papers and ca. 90 patent applications. His research fields include Food Process Engineering with focus on multiscale functional structuring in flow processes, Fluid Mechanics, Rheology, Soft Matter Physics, Process Control/Automation and food product/process/factory design. He is the Chair of the IUFoST Task Force on Food Processing for Diet, Nutrition and Health.

Hyun Sook Kim

Hyun Sook Kim, President Elect of International Union of Nutritional Sciences (IUNS), becoming President in August 2025, and has been an IUNS Council member since 2017. She is a professor at the Department of Food and Nutrition at Sookmyung Women’s University in Seoul, Korea. She achieved her PhD degree in Nutritional Biochemistry the Ohio State University, USA. She finished her Post-Doc Fellowships at the College of Medicine at Ohio State University and Medical College of Pennsylvania. Among many awards she has received The Sookmyung Women’s University Best Professor of the Year in recognition of her excellence in teaching and Minister of Health and Welfare South Korea Award in return for outstanding social service in Nutrition.
Professor Kim has held leadership positions in The Korean Nutrition Society, The Korean Association of Gerontology and Geriatrics; experience as an Executive Director/Chairman of the academic committee/Editor-in-chief/Public committee of The Korean Dietetic Association; Former Dean of Students Affairs College of Human Ecology, and School of Continuing Education at Sookmyung Women’s University.
Prof. Hyun-Sook Kim has research interests in Nutritional Immunology and Nutrition in Aging. She has published more than 150 research paper publications and presentations. Recently, she has conducted the application-based nutrition intervention studies to implement the diet modulation to prevent chronic diseases. She is also interested in the capacity building program for young scientists to improve the health of populations by securing the adequately healthy and safe nutrition.

Barbara Schneeman

Barbara O. Schneeman, Ph.D. is Emeritus Professor of Nutrition at the University of California, Davis, USA. From 2004 to 2013 she was the Director of the Office of Nutrition, Labeling, and Dietary Supplements at the Food and Drug Administration (FDA). She chaired the 2020 Dietary Guidelines Advisory Committee and served on the 1990 and 1995 Committees. She has served on 2 nutrition advisory committees for WHO and on the NASEM Food and Nutrition Board. Over her career she has received several awards and has been recognized for her work on dietary fiber, gastro-intestinal function, development and use of food-based dietary guidelines, and policy development in food and nutrition. She is a Fellow of ASN and AAAS.

Chairs & Facilitators:

Lilia Ahrne

Lilia Ahrné is Past President of EFFoST and Professor in Dairy Process Technology at University of Copenhagen. She has PhD in food engineering from the School of Biotechnology at the Catholic University of Portugal with an internship at University of California Davis. In 1994, she moved to Sweden with an EU fellowship from the FP5 (Air Mobility) to perform a one year PostDoc project hosted by Tetra Pak Processing Systems in collaboration with Lund University. After working for Tetra Pak, she joined SIK- The Swedish Institute for Food and Biotechnology, now part of RISE – Research Institutes of Sweden, and for 10 years, she was the director of Process and Technology Development department and adjunct Professor in Food Technology at Chalmers University of Technology. She has been president of EFFoST (European Federation of Food Science and Technology) and led the Food Science Sweden, a collaborative platform financed by the major Swedish food research actors. She has been member of the National Committee Food Sciences of The Royal Swedish Academy of Sciences (KVA) and member of the Expert Group on FOOD 2030 for the European Commission R&I Directorate F. Her research interests are to understand the effect of processing on physical, chemical and structural characteristics of foods, and use this knowledge to develop new processes. She is a Fellow of IAFoST.

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Link to Q&As and Discusson Forum