How does food processing impact the nutritional quality of what we eat? How can formulation strike the right balance between health, taste, and sustainability? In this engaging session, top experts from around the world will break down the science behind food processing and formulation, sharing their impact on our diets and well-being. 

The session will kick off with a keynote by Prof. Erich Windhab, who will explore the fundamental principles of food processing and formulation—highlighting key factors that influence nutrient retention, bioavailability, and overall health effects. This will be followed by an expert panel discussion including:

• Prof. Erich Windhab (Switzerland) - Chair of the IUFoST Task Force on Food Processing for Diet, Nutrition and Health 

• Prof. Hyun Sook Kim (Korea) - President Elect of International Union of Nutritional Sciences (IUNS) 

• Prof Barbara O. Schneeman (United States) - Emeritus Professor of Nutrition at the University of California 

• Prof. Samuel Godefroy (Canada) - President of the International Union of Food Science and Technology (IUFoST) 

• Prof. Vincenzo Fogliano (Netherlands) - President of the European Federation of Food Science and Technology (EFFoST) 

Together, they will discuss the latest advancements in food science, the challenges of balancing nutrition with consumer preferences, and how innovation in processing and formulation can help build healthier diets. 

Agenda

13:00 - Welcome from president of EFFoST and IUFost | Vincenzo Fogliano and Samuel Godefroy

13:05 - Keynote Speaker | Erich Windhab

13:30 - Panel discussion | Hyun Sook Kim, Samuel Godefroy, Vincenzo Fogliano, Erich Windhab,  Barbara O. Schneeman

14:05 - Q&A | Facilitator: Lilia Ahrne  

Whether you’re a researcher, food industry professional, policymaker, or simply curious about the future of food and nutrition, you are invited to join us for this engaging discussion that will provide valuable insights. You can register here.