FutureFood 2050 Panel: What's driving public misperceptions of science and food? Webcast

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FutureFood 2050 Panel: What's driving public misperceptions of science and food? Webcast
On-Demand Web Events Food Health & Nutrition
1.50 CH
Credits:
1.50 CH
Food issues are hot news in books, films and on the Internet.  During this 90-minute session, panelists discussed the current perception and misperceptions of the science behind food and the consumer challenges faced by new technologies. 
  • List Price: Free
Meeting Details :

As part of IFT’s 75th anniversary, we unveiled a new digital publishing platform, FutureFood 2050, to create a broad dialogue on how science will deliver solutions needed to feed the world's nine billion people by the year 2050. FutureFood 2050 is a multi-year program highlighting the people and stories leading the efforts in finding solutions to a healthier, safer and better-nourished planet. The roll out of the FutureFood 2050 program offers a new opportunity for IFT's sections to become more involved in the IFT 75th anniversary initiative and the myriad of issues surrounding the role of food scientists and technologists in feeding the world.

Food issues are hot news in books, films and on the Internet. However, consumers and the media may not always understand the science of food, and how food arrives at the kitchen table. With an ongoing movement to all natural foods, there is increased concern and misunderstanding about science, its role in food production, and public concern about new technologies including nanotechnology, biotechnology and existing technologies such as irradiation. During this 90-minute session, panelists discussed the current perception and misperceptions of the science behind food and the consumer challenges faced by new technologies.

Location:
This hot topics discussion video was recorded at the Garden State Exhibit Center in Somerset, New Jersey before the New York SectionSuppliers Night.

Speakers:
Rickey Yada, PhD
Dean, Faculty of Land and Food Systems
University of British Columbia
Rickey Yada is an expert in food nanotechnology, which he calls a new frontier in foods, food packaging and nutrient delivery. He is Scientific Director of Advanced Foods and Materials Canada Inc., and the President of the International Union of Food Science and Technology (IUFoST). He received his doctoral degree in food science from The University of British Columbia. He began his professional research and teaching career at the University of Guelph, where he served as Deputy Chair and Chair of the Department of Food Science, as Assistant Vice President Research and later helped create the Food Institute, for which he served as Scientific Director until October 2014.

Marie Wright
Vice President
Chief Global Flavorist
WILD Flavors
With upwards of 1,000 flavors to her credit and counting, flavorist Marie Wright knows her way around consumer taste buds. The chief global flavorist at WILD Flavors also knows how important flavors will be in the decades ahead, as the food industry strives to meet increasing demands for more nutritious processed foods.

Kaitlin Yarnall
Deputy Creative Director
National Geographic Magazine
Kaitlin Yarnall is the Deputy Creative Director of National Geographic Magazine. She is the lead editorial manager for National Geographic’s Future of Food initiative and was deeply involved in conceptualizing the graphic storytelling for a recent series around urban impacts and population. She has been with National Geographic for...

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