Session presenters explore the impact of labeling and marketing buzzwords on consumer perceptions.
Funded by the European Union, EIT Food connects industry/businesses, higher education/academia and research institutes to speed the adoption and commercialization of new ideas and technologies that benefit consumers.
To prevent, mitigate and respond more efficiently to hunger and malnourishment crises around the world, food science and technology should be integral to humanitarian programs, declared professor Dominique Bounie.
Nontargeted testing methods are useful in detecting food fraud in cases where the user doesn’t know what adulterants may be present in the food.
The pros and cons of different food production practices are the basis for the coexistence of all farming practices.
Consumers are interested in food science and nutrition, but the information they receive can be damaging; here’s how to change that.
Protein foods are in demand, but manufacturers must be mindful of the pitfalls of producing high-protein foods.
Speakers in a Monday morning session explain why adding phytonutrients to conventional foods and supplements requires thorough consideration.
Tamar Haspel, Washington Post columnist, moderates a discussion on how shifting diets to more plant-based food might impact the environment. Panelists include: Mary Christ-Erwin, Taylor Wallace, Adam Drewnowski, and Jessica Fanzo.