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Sunday, April 23 • 12:45pm - 2:45pm
Addressing Today's Nutrition and Public Health Challenges with Food Technology Innovations
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Register today!  Lunch programs are popular.  Please arrive early to guarantee your spot. Seating will be first come, first serve.

Sponsored by Tate & Lyle

Tate & Lyle will sponsor a lunch symopsium at the American Society for Nutrition's Scientific Sessions at EB 2017 to discuss an "all-sector approach" to combat the rise of obesity and diet-related chronic diseases.  The two-hour program will be designed to educate and inform the target audience about the solutions that food technology can offer by developing ingredients that provide health benefits to meet public health needs.  Recent food policies note that reformuation and food-system-wide changes are necessary in order to shift dietary patterns.  Food technology produces realizable solutions for public health by providing innovative pathways to reach nutrient intake goals while satisfying consumer taste expectations.  Lunch and samples will be served.

Chair: Lisa Spence, PhD, Tate and Lyle, Hoffman Estates, IL

Presentations:
 
The Gaps Between Key Nutrient Recommendations and Actual Intakes, Katherine Tucker, PhD, University of Massachusetts Lowell, Lowell, MA

Food Technology and Ingredient Innovations and their Potential Impact from a Public Health Perspective, Mario Ferruzi, PhD, North Carolina State University, Raleigh, NC

Innovative Ingredient Solutions for Calorie Reduction and Health Promotion, Andy Hoffman, PhD, Tate and Lyle, Hoffman Estates, IL

 

Learning Objectives:

  1. Describe global public health concerns including gaps betwen key nutrient recommendations and actual intakes.
  2. Discuss the implications of global food systems, including regulations and policies, that may impact application of ingredient technology used to solve current health concerns.
  3. Explore the importance of food technology and ingredient innovations and their potential impact from a public health perspective.
  4. Describe solutions that food technology can offer by developing ingredients that provide health benefits to meet public health needs.

 


Sunday April 23, 2017 12:45pm - 2:45pm
McCormick Place Convention Center