IFST’s 2019 Spring Conference (SC19) focusses on the subject of nutrition. In particular, we’ll be exploring the very latest scientific and technological research and innovation that is informing our thinking in tackling some of the biggest nutritional and health challenges including, of course, obesity. The translation of this understanding into food production is an exciting and critical area to be involved in right now. This conference is an opportunity to hear from some of those who are at the very forefront of this work.
Programme
| TIME | SESSION |
|---|---|
| 08:30 | Registration opens, refreshments |
| 09:10 | Conference opens: Welcome David Gregory, IFST President Chair’s welcome and opening remarks |
| MORNING 1 – TACKLING THE NUTRITIONAL CHALLENGES | |
| 09:30 | Session 1: ‘Emerging science and innovation: Impact on food consumption and dietary pattern’ Dr. Petra Klassen-Wigger, Head of Nutrition, Health & Wellness, Nestlé Research |
| 10:00 | Session 2: ‘Supporting customers to make healthy choices’ Judith Robinson, Head of Health, Product Division, Tesco |
| 10:30 | Session 3: ‘Mind over platter: what can psychology tell us about consumer behaviour?’ Prof. Jeff Brunstrom, School of Psychological Science, University of Bristol |
| 10:55 | Tea/coffee – Exhibition |
| MORNING 2 – GUT REACTION AND IMPLICATIONS FOR FUTURE FOODS | |
| 11:25 | Session 4: ‘Genetic influences on weight loss – opportunities for personalisation?’ Prof. John Mathers, Director of Human Nutrition Research Centre, Newcastle University |
| 11:50 | Session 5: ‘Personalised nutrition and gut microbiome: opportunities and challenges’ Dr. Maria Traka, Deputy Head of Food Databanks National Capability, Quadram Institute |
| SPOTLIGHT SESSION – GENE-EDITED FOOD – MAKING HISTORY OR REPEATING IT? | |
| 12:15 | Session 6a: Prof. Johnathan Napier – Flagship Leader, Rothamsted Research Audience questions and discussion |
| 13:00 | Lunch – Exhibition |
| AFTERNOON 1 – TACKLING THE CHALLENGES OF SPECIALIST DIETS | |
| 13:50 | Session 7a: ‘Developing foods for an aging population’ Prof. Lisa Methven, Sensory Science Centre, University of Reading |
| 14:10 | Session 7b: ‘Personalised nutrition for the silver economy’ Prof. Helen Griffiths, Executive Dean, Faculty of Health & Medical Sciences, University of Surrey |
| 14:30 | Session 8: ‘A gluten free – nutritionally rich creative journey’ Lucinda Bruce-Gardyne, Founder, Genius |
| 14:55 | Tea/coffee – Exhibition |
| AFTERNOON 2 – NUTRITION SCIENCE AND TECHNOLOGY SOLUTIONS | |
| 15:25 | Session 9: ‘New technologies to improve the micronutrient status of targeted populations’ Dr. Rob Winwood, Vice Chair, Council for Responsible Nutrition (CRN) UK and Manager EMEA Nutrition Science and Advocacy, DSM Nutritional Products |
| 15:50 | Session 10: ‘Using data and predictive models for new product development – to assess safety, shelf life and health benefits’ Cronan McNamara, CEO, Creme Global |
| 16:15 | Session 11: Chair’s round-up and perspectives from the day Prof. Judith Buttriss, Director General, British Nutrition Foundation |
| 16:30 | Conference close |