Processed foods symposium: How to communicate about what we (don’t) know?
This EUFIC symposium brings together different perspectives on processed foods. It summarises definitions, concepts and classifications, discusses epidemiological and public health issues around processed foods, sheds light on insights from sensory and behaviour science, and highlights the impact of food processing from the food technology angle.
Presentations:
0:00 - Welcome: to the processed foods paradox?
10:15 - Processed food classifications: concepts and issues
20:00 - Ultra-processed food and health: epidemiological evidence
36:10 - Psychobiology behind the effect of ultra-processed food consumption on energy intake
51:20 - Risk/benefit considerations for food processing at the nexus of food safety and health
1:08:16 - Time for burning questions
1:22:07 - Closure: any closer to clarity?
Speakers:
Dr Milka Sokolović (Head of Food & Health Science, European Food Information Council, Belgium)
Christina Sadler (Senior Manager – Food & Health Science, European Food Information Council / Postgraduate researcher, University of Surrey)
Dr Mathilde Touvier (Director of the Nutritional Epidemiology Research Team (EREN) / Research Director at INSERM, France)
Prof. Kees de Graaf (Professor Sensory Science and Eating Behaviour, Wageningen University & Research, the Netherlands)
Prof. Andreja Rajković (Professor in Microbial Food Safety, Ghent University, Belgium)