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EspañolILSI shares science to diverse audiences by hosting, sponsoring, and co-organizing a variety of events around the world. These include independent symposia; workshops; hands-on scientific training; and sessions held as part of the program of larger scientific and professional meetings.
Upcoming Events
Diplomado Virtual: Compuestos Bioactivos, Alimentos Funcionales y Suplementos Dietarios. Nutrición, Salud y Regulación.
2022-10-04
Virtual, ILSI Nor-Andino
- ILSI Nor-Andino
Ciclo de conferencias Conducta Alimentaria, 5 sesión: Procesos de toma de decisiones en el consumidor
2022-10-05
Online, Online
- ILSI Mesoamerica
Ciclo de conferencias alergias alimentarias, 5 sesión: Aspectos abordados en la reunión de expertos FAO/WHO-Evaluación del riesgo alérgenos en los alimentos
2022-10-06
Online, Online
- ILSI Mesoamerica
Webinar Science and Risk Analysis for new genetically modified products: Challenges and Opportunities for Developing Countries
2022-10-07
São Paulo, Brasil
- ILSI Brasil
FT Biotecnologia
2022 ILSI Korea 학술심포지엄: Toward a Global Community to Achieve a Safe and Sustainable Diet
2022-10-07
HJBC 세미나룸 A, Korea
- ILSI Korea (일시코리아;한국국제생명과학회)
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La conducta alimentaria se define como el comportamiento normal relacionado con: los hábitos de alimentación, la selección de alimentos que se ingieren, las preparaciones culinarias y las cantidades ingeridas de ellos. (Osorio et al, 2002).
En los seres humanos los modos de alimentarse, preferencias y rechazos hacia determinados alimentos están fuertemente condicionados por el aprendizaje y las experiencias vividas en los primeros 5 años de vida. En general, el niño incorpora la mayoría de los hábitos y prácticas alimentarias de una comunidad antes de esa edad. (Osorio et al, 2002).
El Comité de Nutrición y Tecnología de Alimentos de ILSI Mesoamérica tiene el gusto de invitarlos a una serie de conferencias virtuales gratuitas, que se llevarán a cabo de manera mensual iniciando en el mes de mayo, 2022.
Expositores invitados:
MSc. Kattia Pierre Murray
Docente e investigadora de la Escuela de Ciencias de Comunicación Colectiva, Universidad de Costa Rica
Registro gratuito
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En general, los alérgenos alimentarios son proteínas y la mayoría, si no todas, pueden ser alérgicas en cierta medida (Barlow et al, 2015). En la actualidad, las alergias alimentarias representan un serio problema de salud pública, debido a su alta incidencia en países desarrollados y aumento evidente en países en desarrollo (Blumenstock, 2018 & Dunlop et al, 2011).
Pero estos últimos no cuentan con información científica que respalde las decisiones de políticas de salud pública y los subsecuentes reglamentos de industrias alimentarias y servicios de alimentación, por lo que se ven obligados a adoptar normativas internacionales que no han considerado los datos de prevalencia de las regiones a las cuales pertenecen.
El Comité de Análisis de Riesgos de ILSI Mesoamérica llevará a cabo una serie de seminarios web iniciando en el mes de julio en donde se analizarán temas relacionados a las alergias alimentarias
Expositores invitados:
Dra. Cristina López
Universidad Nacional de San Martín y Consultora independiente. Miembro Ad hoc de expertos en "Evaluación de riesgos de alérgenos alimentarios", convocado a nivel mundial por FAO/ CODEX, Argentina.
PhD. Gustavo Polenta
Investigador Senior en el Instituto de Tecnología de Alimentos & Coordinador de la Red de Alérgenos en Alimentos de INTA, Argentina
Registro gratuito
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