Food Innovation for a Healthy Future

28 mar '17
Tid
09:00 - 12:30
Plats
Nedre delen av Restaurant Inspira
Arrangör
Antidiabetic Food Centre

Program

Moderator: Professor Inger Björck, Innovafood AB

9:00
From wheat bran to arabinoxylan oligosaccharides (AXOS): production, demonstration of prebiotic effects, regulatory aspects and spinout creation
Professor Jan Delcour, Leuven Food Science and Nutrition Research Centre, University of Leuven, Belgium

09:50
Coffee & antidiabetic refreshments

10.15
Healthy and sustainable food innovation
Catarina Englund, Sustainability Innovation Manager, IKEA Group

11:00
Mineral water with a twist – The story and science behind the world´s first antidiabetic mineral water
Dr Elin Östman, Double Good AB

11:30
Getting nutrition research onto the dining table – an innovation project in the making
Susanna Bill, Sustenance AB & Susannas Kök and Dr Juscelino Tovar, Food for Health Science Centre, Lund University

Anmälan senast 20/3 e-post till maria.johansson@food-health-science.lu.se

Filer

afc_innovation_seminar.pdf