Citation
(2007), "Institute of Food Science and Technology Trust Fund", Nutrition & Food Science, Vol. 37 No. 6. https://doi.org/10.1108/nfs.2007.01737fab.004
Publisher
:Emerald Group Publishing Limited
Copyright © 2007, Emerald Group Publishing Limited
Institute of Food Science and Technology Trust Fund
Institute of Food Science and Technology Trust Fund
Linking food technology and nutrition: achievements and challenges
"Advances in food technology have made major contributions to society's health over the last hundred years, for example, through better food preservation, a greater variety of safe and nutritious products and food fortifications. However, current progress in our understanding of the interplay between health, diet and nutrition is opening up exciting opportunities to use foods to deliver not just improved nutrition but importantly a better quality of life for all consumers" said Professor Jeya Henry, Professor of Human Nutrition at Oxford Brookes University.
He was giving the prestigious Institute of Food Science and Technology Lecture for 2007 on "Trends in Nutrition – the challenges and opportunities for the food industry" at the Royal Society, London.
A short report will be published in the June edition of Food Science and Technology.
For further information visit: www.ifst.org