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. The full agenda is online and early bird registration ends 3/12 www.nyas.org/FoodInnov

 

Keynote Speaker

Joanne Guthrie, PhD, United States Department of Agriculture

 

Speakers

Bruce Cogill, PhD, Bioversity International

Dana Small, PhD, Yale University

Fred Brouns, PhD, Maastricht University

Kees de Graaf, PhD, Wageningen University

James O. Hill, PhD, University of Colorado

Juan M. Gonzalez, PhD, MBA, Mead Johnson

Howard Moskowitz, PhD, Moskowitz Jacobs Inc.

Richard Black, PhD, PepsiCo

Richard D. Mattes, MPH, PhD, RD,

Purdue UniversityRick Weiss, MS, Viocare, Inc.

Serena Lo, PhD, U.S. Food and Drug Administration