The EuFooD-STA Webinar "New Trends for Design of Food Products" will take place 27 June 2017 at 3:00 PM CEST.
The rise of “lifestyle” diseases in industrial societies has driven new research into the role that diet plays in pathology. In order to main its competitiveness, the Food Industry has to be capable of responding to consumer preferences and needs in a differentiated manner placing emphasis on health and sustainability. Product formulation and processing conditions are necessarily being evaluated and revised in order to improve product nutritional and health benefits. Processed functional foods may present an interesting vector for bioactive compound delivery, as their compositions can be precisely designed and controlled.
This webinar will provide insights into the new trends supporting the design of nutritionally balanced, added-value products targeting general population or specific population groups healthwise oriented.
The presenter, Ana Gomes, holds a PhD in Biotechnology (Food Science and Technology) and is Assistant Professor of Escola Superior de Biotecnologia da Universidade Católica Portuguesa (ESB-UCP) and Senior Researcher at CBQF a Research Centre within ESB-UCP. Over the past two decades and a half, she has been developing research on: (i) functional ingredients characterization and functional foodsformulation; (ii) valorization of marine-derived by-products and resources (algae); and (iii) milk and dairy products, legumes and cereals research.
Please register for New Trends for Design of Food Products on Jun 27, 2017 3:00 PM CEST at:
After registering, you will receive a confirmation email containing information about joining the webinar.
Recording and presentation
After the webinar, you will find the recording and the pdf-version here.