Kerry’s world leading experts to speak at IUFoST 2016

16-Aug-2016

Tasting opportunities at booth C8 at 18th World Congress of Food Science and Technology

Our platinum sponsorship of IUFoST 2016 is a perfect fit for Kerry

Tasting opportunities at Kerry booth C8 at IUFoST 2016

As platinum sponsor of IUFoST 2016 to be held in Dublin from 21–25 August, Kerry the Taste and Nutrition company, will be represented at the event by seven of the world’s leading speakers in the area of food and beverage nutrition.

Covering highly relevant topics from the complexity of reducing sugar, salt and fat without compromising taste to shining a spotlight on optimising immune, digestive and muscle health across all life stages; each speaker will bring unique and expert opinion to each of their subject matters.

In addition, to these world leading experts, delegates at the 18th World Congress of Food Science and Technology (IUFoST 2016 ) will have the opportunity to taste an array of nutritionally optimised foods at the Kerry stand (C8) during the event, as well as learning about some bespoke nutrition solutions, products and technologies.

Sunday 21 August: 15.30-17.00

During the Inaugural Global Food Summit, Satya Jonnalagadda, PhD, MBA, RD, Director of Global Nutrition at Kerry, will take part in the Expert Panel Discussion, ‘Action for Progress.'

Monday 22 August: 9.30-10.55

On the first day of the Congress, Kerry is hosting a hot topic, ‘Too Much of a Tasty Thing – Where Have the Excesses of Salt, Sugar and Fat Consumption Left Us?’

Global Public Health Challenges – Opportunities Through Innovation, Evidence-Based Research and Effective Communications, Roger A. Clemens, DrPH, CFS, CNS, FIFT, FACN, FIAFST, Executive Vice President of PolyScience Consulting, and chief scientist for Daedalus Humanitarian
How Fat is Sensed in the Mouth and Contributes to the Pleasantness of Food, Professor Edmund T. Rolls, at the Oxford Centre for Computational Neuroscience and Professor in Computational Neuroscience at the University of Warwick
Taste Innovation – Latest Challenges to Help Address Consumer Needs, Ryan Ponquett, MS, VP of Taste and Innovation for Kerry EMEA.

Wednesday 24 August: 12.55 – 14.00

Satya Jonnalagadda will chair a special Kerry lunchtime symposium, ‘From Infants to Golden Oldies, How Can We Optimise Muscle, Digestive and Immune Health?’, taking place in the Lansdowne room

Immune Health Across the Life Stages – The Role of Protein Nutrition, Christine Loscher, PhD, Associate Professor of Immunology at Dublin City University
Muscle Health Across the Life Stages – Role of Protein Nutrition, Professor Phil Jakeman, Professor of Exercise Sciences at University of Limerick
Forging New Frontiers in Product Development – Where Taste Meets Nutrition, Declan Goode PhD, Research Development and Applications Director, Kerry.

Delegates are invited to continue the conversation on the themes of Taste Innovation, Immunity Support, Clean Label, and the Future of Food Sustainability at the Kerry booth (C8). A team of R&D, marketing and innovation chefs will be on hand to inform delegates about their latest innovations, discuss the science behind their products and offer samples of unique and tasty food creations. So whether visitors are interested in new textures, tastes or flavours, or in developing healthier, safer and more delicious alternatives, the team will be there to assist.

Albert McQuaid, PhD, Chief Innovation Officer at Kerry, said: 'Our platinum sponsorship of IUFoST 2016 is a perfect fit for Kerry. It further demonstrates our understanding of and commitment to the science of taste and nutrition. We are leveraging relevant internal and external subject matter experts including two members of our Scientific Advisory Council to speak on Kerry’s behalf. The proximity to our Global Technology & Innovation Centre in Naas, which opened last year, also allows enhanced engagement with customers attending the congress.'