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Understanding how different diets affect the human microbiome could play an important part in modulating the risk of obesity, diabetes and other diet related diseases. At the same time, innovation in food science and processing is delivering a range of products designed to meet personalised nutritional needs for consumers. With innovation a driver, what does the future hold for food design and nutrition? And, how will it benefit consumer health and wellbeing?
Host: Anita Anand, TV & radio presenter and host of Radio 4’s debate programme ‘Any Answers'
|14.15 - 15.00||
Dr Satya Jonnalagadda, Director of Global Nutrition, Kerry
Maha Tahiri, Chief Health and Wellness Officer, Bell Institute of Health and Nutrition, General Mills
Professor Colette Shortt, Director Global Regulatory Affairs, Emerging Science & Open Innovation, Johnson & Johnson Ltd
Nick Morgan, Leader, Nutrition Team, Bounce
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