Technology is playing a vital role in the public health challenge – from better understanding the links between diet and obesity, to restructuring fat molecules and developing the flavour profile of natural sweeteners. How is food science continuing to transform nutrition? What role can it play in addressing increasing obesity rates? And, what does the future of reformulation hold?  

Chair: Professor Robert Thomas, Visiting Professor, Applied Biological and Exercise Science, Coventry University and Consultant Oncologist, Bedford and Addenbrooke's Cambridge University Hospitals

12.30 - 13.00

Research update: obesity, health and lifestyle

Professor Robert Thomas, Visiting Professor, Applied Biological and Exercise Science, Coventry University and Consultant Oncologist, Bedford and Addenbrooke's Cambridge University Hospitals

13.00 - 13.30

Pioneering technology creating opportunities in obesity prevention

Dr Kaly Chatakondu, Commercial Director, AAK

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13.30 - 13.50

Delivering consumer advantage through nutrition, taste and function

Tammy Butterworth, Global R&D Manager – Grains Formulation, PepsiCo R&D

13.50 - 14.00 Question and answer session

 

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