EFFoST2020 Pre-conference interview - Professor Alejandro Marangoni

October 26, 2020

At EFFoST2020, Professor Alejandro Marangoni from University of Guelph, Canada will discuss the ability of enzymatic glycerolysis to convert vegetable oils into structural fats with the potential to replace palm oil in food products. Join us on Tuesday 10 November 2020!

At the 34th EFFoST International Conference,   Professor Alejandro G. Marangoni will be joined by Distinguished Prof. Julian D McClements and Dr Liz Specht to discuss food science that will improve food security during the plenary session ‘Feeding the world today and tomorrow’. 

Prof. Marangoni is Tier I Canada Research Chair in Food, Health and Aging at the University of Guelph. He has published over 400 refereed research articles, 82 book chapters, 18 books, and over 40 patents. He is dedicated to deciphering the physical properties of lipidic materials in foods, cosmetics and biolubricants  At EFFoST2020, Professor Marangoni will share with us some of his insights about the possible trajectories for the development of foods. In this interview, he discusses the impact of COVID-19 on the food sector as well as on opportunities in developing countries

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Professor Alejandro Marangoni answers the following questions:

  • How much do you think current food innovations rely on scientific insights and evidence?
  • What do you think is the potential of food science to impact the food sector in developing countries? And what are the relevant limitations?
  • How do you think COVID19 will affect food formulations and manufacturing?
  • To what degree will new foods become part of our diets? Will they revolutionize our plate?

The 34th EFFoST International Conference will explore the theme 'Bridging high-tech, food-tech and health: Consumer-oriented innovations'EFFoST2020 will be hosted by Technion, Israel Institute of Technology and held online from 10-12 November.

Make sure to register! Find the latest information on the EFFoST Conference website

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