IFST Spring Conference 2019 (SC19): 'Nutritional Science over Gut Feel' - Presentations

IFST Spring Conference 2019 (SC19) focussed on the subject of nutrition. In particular, it explored 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. Attendees had the opportunity to hear from some of those who are at the very forefront of this work.

Speaker Presentations

 

MORNING 1 – TACKLING THE NUTRITIONAL CHALLENGES

Session 1: 'Emerging science and innovation: Impact on food consumption and dietary pattern' Dr. Petra Klassen-Wigger, Head of Nutrition, Health & Wellness, Nestlé Research

Session 2: 'Supporting customers to make healthy choices' Judith Robinson, Head of Health – Product Division, Tesco

Session 3: ‘Mind over platter: what can psychology tell us about consumer behaviour?’ Prof. Jeff Brunstrom, School of Psychological Science, University of Bristol

 

MORNING 2 – GUT REACTION AND IMPLICATIONS FOR FUTURE FOODS

Session 4: ‘Genetic influences on weight loss - opportunities for personalisation?’  Prof. John Mathers, Director of Human Nutrition Research Centre, Newcastle University

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?

Session 6a: GM and gene-editing - how to distinguish the hype from reality Prof. Johnathan Napier - Flagship Leader, Rothamsted Research

Session 6b: Genome editing and farmed animals: ethical issues Prof John Dupré – Philosophy of Science and Director, Centre for the Study of Life Sciences (Egenis), University of Exeter

 

AFTERNOON 1 – TACKLING THE CHALLENGES OF SPECIALIST DIETS

Session 7a: ‘Developing foods for an aging population’ Prof. Lisa Methven, Sensory Science Centre, University of Reading

Session 7b: ‘Personalised nutrition for the silver economy’ Prof. Helen Griffiths, Executive Dean, Faculty of Health & Medical Sciences, University of Surrey

Session 8: ‘A gluten free - nutritionally rich creative journey’  Lucinda Bruce-Gardyne, Founder, Genius

 

AFTERNOON 2 – NUTRITION SCIENCE AND TECHNOLOGY SOLUTIONS

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

Session 10: 'How to navigate through the big data era to make informed decisions in product development, consumer health and safety' Sandrine Pigat, Head of Food & Nutrition, Creme Global

 

Videos

 

Chair's welcome and opening remarks
Prof Judith Buttriss, Director General, British Nutrition Foundation

Developing foods for an aging population
Prof Lisa Methven, Sensory Science Centre, University of Reading

Mind over platter: what can psychology tell us about consumer behaviour?
Prof Jeff Brunstrom, School of Psychological Science, University of Bristol

Genome editing and farmed animals: ethical issues
Prof John Dupré – Philosophy of Science and Director, Centre for the Study of Life Sciences (Egenis), University of Exeter

GM and gene-editing - how to distinguish the hype from reality
Prof. Johnathan Napier - Flagship Leader, Rothamsted Research

‘Genetic influences on weight loss - opportunities for personalisation?’
Prof. John Mathers, Director of Human Nutrition Research Centre, Newcastle University

'Supporting customers to make healthy choices'
Judith Robinson, Head of Health – Product Division, Tesco

‘A gluten free - nutritionally rich creative journey’
Lucinda Bruce-Gardyne, Founder, Genius

'Personalised nutrition and gut microbiome: opportunities and challenges'
Dr. Maria Traka, Deputy Head of Food Databanks National Capability, Quadram Institute

'Emerging science and innovation: Impact on food consumption and dietary pattern'
Dr. Petra Klassen-Wigger, Head of Nutrition, Health & Wellness, Nestlé Research

‘Personalised nutrition for the silver economy’
Prof. Helen Griffiths, Executive Dean, Faculty of Health & Medical Sciences, University of Surrey

‘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

'How to navigate through the big data era to make informed decisions in product development, consumer health and safety'
Sandrine Pigat, Head of Food & Nutrition, Creme Global