Message from the Presidents
FOOD, nutrient and well-being…
Well-being is defined as a pleasant state of body and mind. This, in theory, subjective notion is moving towards a more and more objective aspect in our time. This is reason enough to examine it from the point of view that interests us most, that of taste, nutrition and health. With the goal of anticipating the direction of current progressions, companies, health professionals and researchers need to adapt their responses to the more and more prevalent consumer expectations on the subject of well-being.
In 2010, the Innovation Network Vitagora is organizing the 5th Taste-Nutrition-Health International Congress with an overall theme: Food, Nutrient and Well-being. The value of our scientific committee, the strong involvement of the steering committee and the fidelity of our sponsors are all the more guarantees of an event that promises to “nourish” your activity.
We look forward to welcoming you to our Congress.
Christophe de la Fouchardière
President of the Taste-Nutrition-Health International Congress |
__________________________________________________________________________ |
An exciting topic…
Beyond the absence of illness, good health is defined by a state of well-being, which is of course a perception that varies from one individual to the next.
During the Congress, we intend to contribute the elements of “food” and “nutrient” to this approach to health via the notion of “well-being”. Scientific conferences followed by targeted oral communications will first of all allow us to give well-being a scientific meaning. Next, we will apprehend the contribution of food and nutrients to maintaining the state of well-being and even rebuilding it, as is necessary in the case of inflammation. The study of the nutrition-intestine-brain relationship will also allow us to better understand the perception of well-being, as will the relationship between texture and pleasure in food.
These various subjects will be illustrated, as in 2009, by a series of oral communications and posters selected from the submissions of the call for abstracts, without forgetting the round table debates that will open discussions on such issues as “Ineffective antioxidants: is biodisponibility in question?”. Other topics will include the development, formulation and marketing of functional foods, and the health / ease of use issues relating to convenience foods. Practical workshops dealing with more clinical or technological aspects are also on offer, not to mention the regulatory focus of the Speaker Corner.
We invite you to save the date for these two days of rich and stimulating exchanges around an exciting theme, which we hope will lead the way to a wealth of ideas.
Michel Narce
President of the Scientific Committee |
|
|
