IFST Webinar: Food Structure, Appetite and Energy Intake

Organised by Eastern Branch

The ability of human’s to transform the structure of food through cooking and processing allowed our ancestors to absorb more energy and nutrients from their food during digestion. This was probably one of the key factors that enabled humans to develop larger brains. Our ancestral diets also contained large amounts of unprocessed plant tissue which was difficult to digest and extract nutrients and energy. Recently, our diets have evolved to contain increased proportions of processed foods, with little structure. These foods are easier to break down and digested rapidly, thus appetite is only supressed for short times. Together with other factors, this has contributed to increased rates of obesity, type 2 diabetes and other lifestyle disorders.

The common theme here is the structure of the food we eat rather than simply the nutrient composition. Highly structured foods are eaten and digested more slowly, leading to a slower release and uptake of nutrients. This imparts a healthier glycaemic response, supresses appetite more effectively and delivers prebiotic substrates to our gut microbiota.
Consumption of healthier, unprocessed foods is declining in some population groups. Hence the challenge is, can we develop more acceptable foods, but which have the health benefits of fruit and vegetables. This presentation will explore food structure in our history, the mechanisms underpinning the health effects of manipulating food structure and research designed to improve the health benefits of the foods we like to eat.

What participants will learn about:

The basic principles by which the structure of our food can have a beneficial health impact over and above the nutrient composition and some of the research principles by which we may be able to develop healthier foods which control appetite more effectively that more people will want to eat.

Target audience: Food industry, food technologists, nutritionists, general public

Chair: Federico Bernuzzi, Postdoctoral Research Scientist, Quadram Institute Bioscience

Speaker: Prof Pete Wilde, Research Scientist, Quadram Institute Bioscience

IFST member - Free
Non-IFST member - £25.00
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Please note: IFST is a registered charity with the mission of ‘recognising and empowering food professionals by promoting excellence in science and its application throughout the food chain’. During 2021 we were proud to have run over 60 events, including webinars and workshops and engaged with thousands of food professionals worldwide from over 50 countries. IFST members attend all webinars free of charge. All non-members who would like to attend our events will be charged a small fee and all attendees will receive a certificate of attendance. You can find details of our membership packages here.