IFST Webinar: Nutrient bioavailability – processing the possibilities

IFST Webinar: Nutrient bioavailability – processing the possibilities

Date:  23 February 2023

Time: 11:00 - 12:00

Booking link: https://www.ifst.org/events/1205/ifst-webinar-nutrient-bioavailability-%E2%80%93-processing-the-possibilities

IFST member - Free

Non-IFST member - £25.00

Organised by Food Science and Nutrition SIG

The bioavailability of a nutrient is the rate and extent to which an ingested nutrient is absorbed and becomes available to the site of beneficial action. There are many factors that influence bioavailability including diet, health, and life-stage, as well as food structure and processing. The latter may include purposeful removal of certain components (e.g. the germ of wheat), fortification (e.g. vitamins and minerals in cereals), unavoidable chemical changes (e.g. Maillard reaction) and changes to the food matrix (e.g. milling, fermentation), all of which can affect the nutrient content and bioavailability of nutrients.

In this webinar will find out more about recent research on the effects of processing on nutrient bioavailability.

What participants will learn about:

•    General overview of food structure and nutrient bioavailability and what product developers should be aware of

•    Bioavailability of minerals from fortified and micro-milled grains

•    Dairy matrix effects on fat uptake and metabolism

Target audience: Members and non-members ,academics, food scientists, Nutritionists, students.

Chair: Kate Halliwell, Chief Scientific Officer, Food and Drink Federation

Kate Halliwell is the Food and Drink Federation’s Chief Scientific Officer, and is accountable for the food safety, food regulation and diet and health policy briefs.

Kate leads a team who work closely with food and drink manufacturing companies to develop cross-industry positions and provide the food industry perspective to government on a range of policy asks, as well as helping smaller companies navigate the legislative landscape. She also works with academics, particularly those researching how food systems need to change to move towards healthier more sustainable diets.

Previously Kate led the FDF’s diet and health policy work, and before that worked for the Department of Health and the Food Standards Agency on a range of nutrition and legislation policies.  Kate is a registered nutritionist, a member of the Institute of Food Science and Technology and Chairs their Food Science and Nutrition Special Interest Group.   

Speaker: Mike Adams, Head of Product Innovation, Campden BRI Group

Speaker: Paul Sharp, Professor of Nutritional Sciences and Head of Department of Nutrition & Dietetics, King’s College London

Speaker TBC: Kerry Group

Live Q&A: Kate Halliwell, Mike Adams and Paul Sharp

IFST member - Free

Non-IFST member - £25.00