144/20 - Addressing Today’s Nutrition and Public Health Challenges with Food Technology Innovations

Organized by: Tate & Lyle (USA)
Track 6: Functional Foods and Bioactive Compounds
Monday 16 October 17.00 - 19.00 h. Room 10 - Auditorium


Kavita Karnik

Director, Nutrition, Tate & Lyle.

Understanding global food systems and how food technology can help to address nutrition needs


Prof. Ruth MacDonald

Iowa University. USA.

The impact of consumer influence and how food technology can bridge consumer desires and nutrition needs


Prof. Mario Ferruzzi

Department of Food. Bioprocessing and Nutrition Sciences. Plants for Human Health Institute. North Carolina State. Kannapolis. USA.

Applying innovative ingredients as food technology solutions to meet nutrition needs and support public health


Dr. Kirstie Canene-Adams

Tate & Lyle. USA.