International Year of Chemistry, 2011

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Biofortified and Functional Food: A Healthy Future?

Activity by Jacqui Colgate   |   added on Feb 01, 2011   |   United Kingdom Official_iyc_logo

Sponsor(s):

To explore progress with approaches to the biofortification of crops and the development of functional foods (nutraceuticals) for nutrition, health and well-being by the application of plant science and agronomy. What are the opportunities and issues for further research investment and for the downstream food industry?

Biofortified and Functional Food: A Healthy Future?

 

SCI HQ, London, UK
19 May 2011, 09.30 - 19.30
Organised by SCI's BioResources Group, Food Commodities & Ingredients Group, Food Engineering Group and Horticulture Group

To book a place, please scroll down to the bottom of this page (Book me on event)

Synopsis

To explore progress with approaches to the biofortification of crops and the development of functional foods (nutraceuticals) for nutrition, health and well-being by the application of plant science and agronomy. What are the opportunities and issues for further research investment and for the downstream food industry?

Themes:
 Biofortified and functional food effects on health and well-being
 Agricultural and bioscience interventions to develop healthier food
 Consumer, retail and regulatory aspects

Programme

 

     

09.30

 

Registration and refreshments

10.00

  Chairman's introduction

 

10.10

 

The role of micronutrients in the maintenance of optimum human health
Prof. Hilary Powers, University of Sheffield

10.40  

Plant natural products and health:  From evidence to implementation
Prof. Richard Mithen, Institute of Food Research

11.10   Refreshment break

 

 

11.30

 

  Plants for the future: the development of functional foods for nutrition, health and well-being
Dr Carol Wagstaff, University of Reading

 

12.00   Agronomic biofortification of foods wiht macro- and micro- mineral elements
Dr Martin Broadley, University of Nottingham

 

12.30   Discussion

 

12.45   Lunch

 

 

13.45   Chairman's introduction

 

13.50   An international industry initiative on 'Fertiliser use and human health'
Dr Kevin Moran, Yara

 

14.20   Natural food colourings as functional ingredients
Dr Lisa Ryan, Oxford Brooks University

 

 

14.50   Improving the fatt acid composition of ruminant products
Dr Michael Lee, Aberystwyth

 

15.20   Refreshments

 

15.50   The development of novel food products
Dr Alexander Sher, Nestlé

 

16.20   Exploring consumer acceptance of novel food techonologies
Dr Mary Brennan, Newcastle University

 

16.50   EU health claims legislation - is it working?
Mr Nigel Baldwin, Canotox

 

17.20   Discussion

 

17.45   Wine mixer

 


 

Organising Committee

Dr Alan Baylis, SCI BioResources Group
Mr Andy Kerridge, SCI Food Commodities & Ingredients Group
Prof Keshavan Niranjan, SCI Food Engineering Group
Mr Peter Grimbly, SCI Horticulture Group
 

Location

SCI HQ, London, UK
Please click here for a location map.
 

Delegate Fees

Please note fees include the 5% discount for making an online booking

Earlybird fees - before 8 April
GB£120.00 . . . . . . . . SCI Member
GB£35.00 . . . . . . . ... SCI Student
GB£75.00 . . . . . . . ... Subsidised Member
GB£150.00 . . . . . . . . Non Member
 

Standard fees - after 8 April
GB£135.00 . . . . . . . . SCI Member
GB£45.00 . . . . . . . . ..SCI Student
GB£90.00 . . . . . . . . . Subsidised Member
GB£180.00 . . . . . . . . Non Member
 

For more information, please contact:

Conference Team
T: +44 (0)20 7598 1561
F: +44 (0)20 7235 7743
E: conferences@soci.org


Topic: celebrating chemistry, conferences, networking, educational materials, sustainable and green chemistry Audience: students, professional chemists, educators, professors, general public, industrial chemists, universities, women chemists, research scientists, tertiary education, decision makers
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