Food Innovation / Renovation: Enabling Sustainable Future Health
Durban, South Africa
2015-09-10 – 2015-12-10
Why
Changes in patterns of food consumption, and therefore, nutrient intakes, related to urbanisation, social and economic development and adoption of modern lifestyles has been defined as ‘nutrition transition’. These changes in dietary intake patterns include decreases in consumption of traditional and staple foods (usually high in fibre and starch) and increases in foods from animal origin, high in fat, salt and sugar and therefore also energy dense (high in kilojoules). The changes in dietary patterns in South Africa are indicative of a country in nutrition transition. Transition can also be seen in the disease patterns affecting South Africans from infectious to non-communicable diseases (NCDs), with NCDs being responsible for 40% of all deaths in South Africa and in fact expected to overtake mortality from all other causes combined by 2030 in Africa.
What
In light of these facts, this one day workshop seeks to highlight the vital synergy between food science and nutrition. Whilst food innovation and renovation is top of mind globally, it is important to understand the needs and expectations of all stakeholders, whilst elucidating the possibilities that science can offer in the food innovation and renovation process.
Join us in Durban, South Africa on 10 September 2015.
Registration and other meeting information is online at the SAAFoST site: ILSI South Africa Workshop Registration