Page 37 - FML Event Guide

Food Matters Live 2017
Seminars
35
12.30 – 14.00
How can science and technology lead the way in overcoming obesity?
Technology is playing a vital role in the public health challenge – from better understanding the links between diet and obesity, to restructuring fat molecules and developing the avour pro le of natural sweeteners. How is food science continuing to transform nutrition? What role can it play in addressing increasing obesity rates? And, what does the future of reformulation hold?
Chair: Professor Robert Thomas, Visiting Professor, Applied Biological and Exercise Science, Coventry University and Consultant Oncologist, Bedford and Addenbrooke’s Cambridge University Hospitals
Latest research ndings on the causes and possible prevention of obesity
Professor Robert Thomas, Visiting Professor, Applied Biological and Exercise Science, Coventry University and Consultant Oncologist, Bedford and Addenbrooke’s Cambridge University Hospitals
Pioneering technology creating opportunities in obesity prevention
Dr Kaly Chatakondu, Commercial Director, AAK
Delivering consumer advantage through nutrition, taste and function
Tammy Butterworth, Global R&D Manager – Grains Formulation, PepsiCo R&D Question and answer session
The future of fat: latest research and recommendations
With sugar in the spotlight, fat is no longer demonised in the way it once was, with recent advice even recommending increasing fat intake. Consumers
need a simple healthy eating message to minimise confusion and maximise engagement. What is the latest understanding of the part played by fats in the obesity epidemic? How can we strike a truly healthy balance? And, what needs to be done to guarantee consumer understanding?
Chair: Dr Baukje de Roos, Deputy Director, Rowett Institute
Balancing the sugar-fat seesaw: understanding the relative roles played in obesity
Dr Carlos Celis, BHF Glasgow Cardiovascular Research Centre, Institute of Cardiovascular & Medical Sciences, University of Glasgow
Early ndings from the mouth-gut-brain project and research into gustatory responses to fat in Australia, France and the US
Dr Lisa Methven, Associate Professor, University of Reading
Food and heart health: separating the hype from the facts
Dr Sarah Jarvis, GP
12.30 – 13.00
13.00 – 13.30 13.30 – 13.50 13.50 – 14.00 14.15 – 15.45
14.15 – 14.45
14.45 – 15.15
15.15 – 15.45