Food processing is an essential part of today's food chain but it is often considered negatively. What is food processing, why do we need it and what are the benefits to consumers? Bringing together leading authorities from the fields of food science and technology, nutrition and public health along with food regulation and consumer experts, the workshop will discuss the future of food processing.
- Professor Ciaran Forde, Senior Principal Investigator, Singapore Institute for Food and Biotechnology Innovation
- Ms Grace Binchy, Consumer Insight Specialist, Bord Bia
- Professor Donal O’Shea, Consultant Endocrinologist and Obesity Specialist, University College Dublin and St Vincent's University Hospital
- Professor Anne-Marie Hermansson, Emeritus Professor in Structured Biomaterials, Chalmers University of Technology
- Dr Breige McNulty, Assitant Professor Human Nutrition, University College Dublin
- Prof James Lyng, Professor Food Science and Technology, University College Dublin
- Dr Clare O'Donovan, Technical Executive Public Health Nutrition, Food Safety Authority of Ireland
- Prof Mike Gibney, Emeritus Professor of Food & Health, University College Dublin
This Policy Workshop will be of interest to all those working in the food industry, academics, students, policymakers and public health professionals. It is hosted by UCD Institute for Food and Health and will be held online on Friday 5 March, 10:15 - 14:00.
For more information and to register for this free event, please visit the Food Processing Policy workshop website.