This webinar is organised by IFST Food Science and Nutrition SIG
IFST is celebrating its 60th year this year and what better way to celebrate than to delve into the history of the staples milk and bread.
This first webinar will focus on milk. There will be a broad overview of how it has changed in terms of processing techniques, nutritional composition and even source (non-dairy alternatives) in that time. Following on from that will be a discussion of matrix effects in dairy.
Half the session is dedicated to Q&A, so there will be ample opportunity to ask the speakers questions after their presentation, perhaps on the nutritional equivalence (or otherwise) between dairy and non-dairy milks or whether changes in processing have detrimental effects on taste, nutrition or functionality.
What participants will learn about:
- An overview of milk production and nutritional composition changes over 60 years
- Processing developments over 60 years
- Matrix effects in dairy
Target Audience:
Industry colleagues, Academics, Food scientists, Nutritionists and Students
Chair:
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Kate Halliwell - Chief Scientific Officer, Food and Drink Federation Kate Halliwell is the Food and Drink Federation’s Chief Scientific Officer. Kate is accountable for the FDF’s food safety, food law and labelling, and diet and health policy briefs. The role involves extensive liaison with food and drink manufacturing companies to develop cross-industry policy positions and responding to scientific consultations. 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 Chairs the IFST’s Special Interest Group for Food Science and Nutrition and is a registered nutritionist. |
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Speakers:
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Dr Martina Rooney - Research Scientist, Institute of Food and Health, University College Dublin Dr Martina Rooney (BSc, MSc, PhD) is a Registered Dietitian and obtained her PhD from the Nutrition Innovation Centre for Food and Health (NICHE) at Ulster University. Her research interests are cardiometabolic health, in particular in relation to blood pressure, B vitamins, dairy foods and weight management. She has worked in a number of nutrition and dietetic departments in universities across Ireland and the UK and has several years of experience managing human intervention studies and conducting laboratory analysis. She currently works for Food for Health Ireland, a national scientific organisation based at University College Dublin, as a Research Scientist to contribute to studies on cardiometabolic, gut and maternal and offspring health. Martina will be discussing The Benefits of the Dairy Matrix. |
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Prof Ian Givens - Director (IFNH), Professor of Food Chain Nutrition, University of Reading Professor Ian Givens has a background in biochemistry and nutrition and is a UK Registered Nutritionist, a Chartered Biologist and a Fellow of the Royal Society of Biology. He is currently Professor of Food Chain Nutrition and Director of the Institute for Food, Nutrition and Health (IFNH) at the University of Reading in the UK (https://research.reading.ac.uk/ifnh/). His research has a primary focus on the health consequences of consuming animal-derived foods across the key life stages. Most recent research has concentrated on associations of dairy food consumption with risk of cardiometabolic diseases involving the analysis of data from long term prospective studies and human intervention trials aimed at both understanding mechanisms and evaluating novel makers of disease risk. Current work includes meta-analyses on the associations between dairy food consumption and risk of bone breakage in a Danish cohort and between vitamin D status and immune function. Ian will be discussing Dairy foods and health: two generations of change. |
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Dr Anne Mullen - Lecturer above the bar, University of Galway
IFST member - Free
Non-IFST member - £25.00
If you are an IFST member, please ensure that you are logged into the IFST website before completing your booking so you can access member rates for events. Published events fees will apply to non-members and members can only gain preferential rates by logging in to their IFST account.
Sponsorship opportunities are available. For more information, click here and please don't hesitate to contact us if you have any questions via events@ifst.org.
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’. Each year, we are proud to run over 60 events, including webinars and workshops, which engage 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.