The 1h15 symposium will bring together different perspectives on processed foods. It will summarise definitions, concepts and classifications, discuss epidemiological and public health issues around processed foods, shed light on insights from sensory and behaviour science, and highlight the impact of food processing from the food technology angle.
With the topic of processed food now hotly debated far beyond the domain of pure science, the aim of the symposium is dual: to recognise the key points of scientific (dis)agreement, and to identify opportunities for and barriers to balanced, evidence-based communication around the topic.
Learning from the experts in the fields about their own work promises to get us a step closer to a clearer, more effective communication around processed foods. Join us to learn, debate and align!
Moderated by Dr Milka Sokolović.
• Welcome: to the processed foods paradox?
Dr Milka Sokolović (Head of Food & Health Science, European Food Information Council, Belgium)
Christina Sadler (Senior Manager – Food & Health Science, European Food Information Council / Postgraduate researcher, University of Surrey)
• Epidemiological perspective
Dr Mathilde Touvier (Director of the Nutritional Epidemiology Research Team (EREN) / Research Director at INSERM, France)
• Sensory science and eating behaviour perspective
Prof. Kees de Graaf (Professor Sensory Science and Eating Behaviour, Wageningen University & Research, the Netherlands)
• Food science and technology perspective
Prof. Andreja Rajković (Professor in Microbial Food Safety, Ghent University, Belgium)
• Time for burning questions
• Closure: any closer to clarity?
If you cannot make it, register anyway, and you will receive the recording and the slides in an email after the webinar.