Food Science: A Bridge to Food and Nutrition Security
Food Science: A Bridge to Food and Nutrition Security
Your Price $10.00 - $54.00
| Membership Type | Pricing |
|---|---|
| Member | $24.00 |
| Non-Member | $54.00 |
| Student | $10.00 |
Often overlooked and frequently misunderstood, food science plays a critical role in food and nutrition security. Food science is the middle segment that brings together the food system, upstream at the farm to downstream at the table. Food science and technology helps ensure a safe, affordable, available, accessible, and acceptable food supply. When nutrition professionals and food science and technology professionals collaborate, together they transform nutrition science concepts to scalable in-market solutions that can help improve food and nutrition security.
Listen to this session to hear from expert panelists who work in the intersection of food science, nutrition, food security and product development to learn about the role of food science in food and nutrition security. Speakers provide examples of how food science is reducing waste, improving nutrition and providing a more affordable and accessible food supply. This session also highlights how RDNs/NDTRs can collaborate with food science professionals in product development, research and more.
CPE Level: 1 (basic knowledge/experience)
CPEU: 1.00 (Valid Until December 31, 2025)
Learning Objectives
- Describe the role of food science and technology in food and nutrition security
- Explain how RDNs/NDTRs can collaborate with food scientists from concept to product development and beyond
- Communicate the role of food processing and food science, and integrate food science aspects into research, pilots and other cross-disciplinary food systems efforts
Performance Indicators
- 11.2.1 Evaluates product characteristics, ingredients and claims in order to ensure accuracy and compliance with regulatory requirements.
- 2.3.4 Identifies opportunities for mutually beneficial partnerships with individuals or organizations with shared visions.
- 8.1.3 Evaluates the chemical nature and composition of food on food quality, acceptability, and compatibility to inform product development, menu planning and food preparation techniques.
Mary Young
Moderator
Michael Gabel
Speaker
Anna Leigh Rosales
Speaker
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