144/165 - Nutritional reformulation of food products – a key strategy for improving food supply in Latin America
| Organized by: Nestlé Research Center (Switzerland) | ||
|---|---|---|
| Track 8: Agriculture, Food Science and Safety | ||
| Tuesday 17 October | 17.00 - 19.00 h. | Room 6 |
The enduring and emerging health panorama in Latin America that motivates a consideration of food reformulation
Chair
Prof. Noel W. Solomons
Centre for Studies of Sensory Impairment, Aging and Metabolism (CeSSIAM). Guatemala.
See biography
Food policies and the evolution of eating in Canada
Speaker
Prof. Mary L'Abbé
The University of Toronto. Canada.
Nutrient profiling for product reformulation: the benefit for the consumer
Speaker
Dr. Gabriel Masset
Nestlé Research Center. Switzerland.
Food reformulation: a public health and economic perspective
Speaker
