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PUBLIC RELEASE DATE:
12-Feb-2014

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Contact: Diana Friedman
dfriedman@nyas.org
New York Academy of Sciences

Consumer Behavior and Food Science Innovations for Optimal Nutrition

WHAT: Consumer Behavior and Food Science Innovations for Optimal Nutrition

WHEN: Wednesday, March 26, 2014, 8:00 AM - 6:00 PM

PRESENTED BY: The Sackler Institute for Nutrition Science at the New York Academy of Sciences

DESCRIPTION: Speakers from FreshDirect, FDA, USDA, and food companies will discuss the elements of food, the physiological and psychological influences of food intake, societal factors that influence nutrition, and the role of technology in consumer behavior.

Innovations in food and agriculture have the potential to develop products to decrease the global environmental footprint, optimize nutrition, and meet agricultural challenges and consumer needs of the 21st Century. As consumer perceptions of food and agricultural technology evolve, so does the social unacceptability of food risks related to public health and the environment. This conference will explore how consumer behavior can be analyzed and utilized to advance healthy and sustainable nutrition, discussing current perceptions of sweet, savory, fat, the benefits and risks of food technology's impact on optimal nutrition from an industry and consumer's perspectives, and strategies such as food labeling to inform consumer choices and healthy shelf foods.

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MORE INFORMATION AND THE CONFERENCE AGENDA: http://www.nyas.org/FoodInnov



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