DNA technology changing dietary therapy: one of the hot topics at the upcoming Foods for Specific Populations Conference
The inaugural Foods for Specific Populations Conference commences Wednesday 17 September 2014 and will see leading experts address the nutritional needs of a range of groups including people with allergies and food intolerances, the elderly, people living with diabetes and infants.
What: The Australian Institute of Food Science and Technology’s Foods for Specific Populations Conference
Where: Melbourne Exhibition Centre, Hospitality Suite 1, South Wharf, Melbourne
When: Wednesday 17 September 2014 – Thursday 18 September 2014
Delivering personalised nutrition
Moderated by Sandra Capra, Professor of Nutrition and Dietetics the University of Queensland and former President of the Dietitians Association of Australia, this panel session will look at the science behind personalised nutrition, how breakthrough DNA technology is changing dietary therapy from the last 50 years, and the potential impact on future food and health industries. Panelists include:
- David Topping – Chief Research Scientist, CSIRO Animal, Food and Health Sciences
- Michael Mathai – Associate Professor, Nutritional Therapy, Victoria University
- Paul Lewandowski – Senior Lecturer in Anatomy, Deakin University
- Dr Paul Beaver – Chief Scientific Officer, Fitgenes Ltd
Commercial, technical and regulatory challenges in servicing the nutritional needs of populations
As consumer interest in specialised food skyrockets, five speakers including Sue Shepherd (Coeliac Australia), Simon Bryant (chef and food commentator), and Andrea Currie (Coles) discuss public demand and choice, and the challenges the FMCG, foodservice, healthcare and retail sectors face in keeping up.
Alleviating the burden of diabetes
More than 3.5 million Australians face complexities living with diabetes. Rachel McKeon (Australian Diabetes Educators Association), Jane Karpavicius (Diabetes Australia) and Jo Davey (Diabetes Smart) discuss the challenges and the dietary and management recommendations for people living with diabetes.
Understanding and servicing allergic and intolerant populations
Stewart Eddie (food technologist), Sinead Golley (CSIRO), and Jane Muir (Monash University) discuss consumer perceptions and behaviours around food allergies, the story behind wheat avoidance, supply chain issues and the emergence of FODMAPS intolerances.
Foods for an ageing population
Australians are living longer than ever with the average life expectancy increasing by two and half years in the past decade. Speakers including Stan Goldstein (Bupa), Alex Ross (Flavour Creations) and Caryl Nowson (Deakin University) look at the elderly as a fast-growing market segment in Australia, and specially formulated foods and new technologies being introduced to meet their nutritional requirements.
More information attached and online at: http://www.aifst.asn.au/foods-for-specific-populations.htm