Hosted by the International Science Council (ISC) and organized in partnership with the International Union of Food Science and Technology (IUFoST) and the International Union of Nutritional Sciences (IUNS)
Tuesday and Wednesday, 16-17 November 2021
please feel invited to share the registration link (https://council.science/events/food-science-technology-nutrition-sustainable-planet-health/) with your colleagues and other individuals from your network who might be interested in attending this event.
Programme
08:00:00 a.m. Tuesday November 16, 2021 in GMT converts to
03:00:00 p.m. Tuesday November 16, 2021 in Asia/Bangkok
–— Indicated times refer to UTC —
16 November
| 08:00 – 08:05 | Welcome and introductions (Alison Meston, Dr. Vish Prakash, Prof. J. Alfredo Martinez) |
| 08:05 – 09:05 | SESSION 1: Nutrition Targets and Health Goals
• “Healthy Diets Concepts and Controversies” – Dr. Lynnette M Neufeld (President-elect, International Union of Nutritional Sciences) Session Chairs |
| 09:05 – 09:10 | Break |
| 09:10 | Introductions (Dr. Vish Prakash) |
| 09:11 – 10:10 | SESSION 2: Innovations in Food Science and Technology for Sustainable Food Processing The UN Food System Summit clearly emphasized the need for a bridge between farm to consumer through sustainable food processing. The role of Food Science and Technology is crucial, although it is assumed by many that food is ready to cook or eat. Food Processing through innovation has provided the basis of primary, secondary, and tertiary food processing with potential for new raw materials. This session highlights the role of Novel Food production and diets that drive the sustainable food system including some of the disruptive technologies that are game changers. The final product reaches the consumer and globally makes an impact in saving millions of lives through technology value addition to agricultural commodities and diffusion and scaling up of processes while reducing energy costs. These will be highlighted in the Session with clear examples of innovations and sustainable food processing leading to the Planetary Health agenda of ISC by the speakers.• “Novel food production and diets for more sustainable food systems” – Prof. Dr Alexander Mathys (Head, Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, ETH Zurich, Switzerland) • “Sustainable Solutions through Disruptive Technologies” – Dr. Mitsutoshi Nakajima (Project Manager, The Moonshot R&D Programme for Agriculture, Forestry and Fisheries – Development of Innovative Food Solutions for Simultaneous Food Loss Reduction and Quality of Life Improvement, Japan) • “Food Processing Saves Lives” – Dr. Susana Socolovsky (PhD in Chemistry, University of Buenos Aires, Past President of Argentine Association of Food Technologists) and Dr. Roger Clemens (School of Pharmacy, University of South California, Fellow of the American Society of Nutrition, Immediate Past President of International Academy of Food Science and Technology)Session Chairs • Aman Wirakartakusumah (Presiding Officer, International Academy of Food Science and Technology (IAFoST); Member, Indonesia Academy of Sciences) • Fereidoon Shahidi (President, International Society of Functional Foods and Nutraceuticals; Chair IUFoST Scientific Council) |
| 10:10 – 10:15 | Break |
| 10:15 – 11:15 | SESSION 3: Sustainability for Nutritional Health
• “Agricultural Biodiversity for Better Nutrition, Health and Improved Livelihoods in sub-Saharan Africa” – Dr. Robert Fungo (Vice-President, Federation of African Nutrition Societies; Lecturer, Makerere University, Kampala, Uganda; Scientist Nutrition, The Alliance of Bioversity International and CIAT) Session Chair |
| 11:15 – 11:20 | Break |
| 11:20 | Introductions (Dr. Vish Prakash) |
| 11:21 – 12:20 | SESSION 4: Integrating Capacity Building and Future of Food Science The UN Food System Summit has clearly focussed on capacity building at various levels for sustainable food systems. One of the key roles that IUFoST emphasizes is sustainable capacity building and its role around Food Science and Technology and how this will inter-relate with other sciences in the future. The impact comes from the digital synergy of the internet in future Food Science education systems and the game changers in the stream. The role of Food Engineering in the product innovation and processing chain as well as what is in store for the early career scientists in the vibrant area of Food Science and Technology. It is important to harness leadership through the integrated approach and borderless science for a seamless impact that is resilient and sustainable, involving engineering sciences and multidisciplinary approaches. The speakers will focus on such impacts in Food science education, in the context of technology and innovations in Food Science and Technology sector and relationships and collaborations with other sciences. • “Future of Food Science” – Dr. Sam Saguy (Professor Emeritus of Food Engineering and Biotechnology, The Hebrew University of Jerusalem, Israel) • “Engineering the Food Science” – Dr. Ferruh Erdogdu (Professor of Food Engineering, Ankara University, Turkey) • “Future opportunities for Young Food Scientists?” – Dr.-Ing. Azis Boing Sittanggang (IUFoST Early Career Scientist, Department of Food Science and Technology, IPB University, Indonesia)Session Chairs • Dr. Cristina Silva (Asst Director, Internationalization, Portuguese Catholic University) • Dr. Sebastiano Porretta (Senior Researcher, Italian Ministry of Economic Development) |
| 12:20 – 12:45 | Q&A, Discussion Chaired by Prof. J. Alfredo Martinez (President, IUNS) and Dr. Vish Prakash (President, IUFoST) Discussant • Prof. Hyun-Sook Kim (Council Member, IUNS; Professor, Dept. of Food and Nutrition, Sookmyung Women’s University, Korea) |
17 November
| 15:00 – 15:05 | Welcome (Alison Meston, Prof. J. Alfredo Martinez, Dr. Vish Prakash) |
| 15:05 – 16:05 | SESSION 5: Sustainable Food Safety in Food Processing
Of the 17 SDGs that need to be achieved before 2030 discussed at UNFSS, there are more than two thirds of them that belong to the area of Food. Also emphasized in the Food and Nutrition security charter of the IUFoST is food safety, which is of prime importance without safe food to eat, there is no food security. With an assured Food Safety system, the sustainability and the resilience of dietary shifts that is expected to happen in addressing nutrition remedies for chronic maladies can be affected through safe Food Processing. The entire food safety system needs to be understood and implemented at every level and steered through the issue of regulatory dynamics. Prevention of microbial contamination demands the highest attention along with the role of adaptable and safe technologies for traditional foods in the transition from small to medium to large industries from farm to consumer. These are addressed in depth by the speakers in this session with a focus on food safety leading to the Planetary Health agenda of ISC. Session Chairs |
| 16:05 – 16:10 | Break |
| 16:10 | Introductions (Prof. J. Alfredo Martinez) |
| 16:11 – 17:10 | SESSION 6: The Value of Nutrition in Pandemics
• “Immunonutrition for a healthier life” – Prof. Philip Calder (President, Federation of the European Nutrition Societies) Session Chair |
| 17:10 – 17:30 | Q&A, Discussion Chaired by Prof. J. Alfredo Martinez (President, IUNS) and Dr. Vish Prakash (President, IUFoST) |
| 17:30 – 17:35 | Break |
| 17:35 – 18:15 | IUFoST-IUNS Closing Discussion on Food and Nutrition Security Chaired by Prof. J. Alfredo Martinez (President, IUNS) and Dr. Vish Prakash (President, IUFoST)Guest • Frank Sperling (Senior Project Manager, International Institute for Applied Systems Analysis) |
SPEAKERS AND CHAIRS LIST
(click here to view short bios of all speakers and chairs)
Jointly organized by the ISC, in partnership with
International Union of Food Science and Technology (IUFoST)
and
International Union of Nutritional Sciences (IUNS)
About IUFoST
The International Union of Food Science and Technology (IUFoST) is the global scientific organization representing more than 300,000 food scientists, technologists and engineers from its work in over 100 countries around the world. IUFoST is a full scientific member of ISC (International Science Council) and the only elected global representative of Food Science and Technology in the ISC. IUFoST represents food science and technology to international organizations such as WHO, FAO, UNDP, UNIDO, The World Bank, and others. IUFoST organises world food congresses, among many other activities, to stimulate the ongoing exchange of knowledge and to develop strategies in those scientific disciplines and technologies relating to the expansion, improvement, distribution and conservation of the world’s food supply.
About IUNS
The mission and objectives of the International Union of Nutritional Sciences (IUNS) are (i) to promote advancement in nutrition science, research and development through international cooperation at the global level and (ii) to encourage communication and collaboration among nutrition scientists as well as to disseminate information in nutritional sciences through modern communication technology. The IUNS features contemporary global nutrition issues, such as the Global Challenge of Obesity as well as the nature and determinants of child development and their implications for programmatic interventions with young children. The IUNS also embraces global nutrition agenda to address food and nutrition problems in developing countries as well as food safety training for nutritionists. The vision of the IUNS is “living a life without malnutrition is a fundamental human right”. The persistence of malnutrition, especially among children and mothers in a world of plenty is immoral. Nutrition improvement anywhere in the world is not a charity but a societal, household and individual right.
Should you have any questions, please contact the
ISC Membership Liaison Officer Anne Thieme
via anne.thieme@council.science.