Cologne: 23.–26.03.2021 #AnugaFoodTec2021

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Personalised Nutrition | Event on the Anuga FoodTec 2018
DLG e.V. / German Agricultural Society

Personalised Nutrition

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Appointments
20.03.2018 | 3:00 p.m. - 5:00 p.m.
Food Ingredients
english
DLG e.V. / German Agricultural Society
Eschborner Landstraße 122
60489 Frankfurt
0049 69 24788 388

The event

Will our genes soon be deciding what lands on our plate? The still young science of nutrigenomics is concerned with researching interrelations between nutrition and genetic material. The objective is to present recommendations based on genotypes and in future to develop foods that minimise individual risks of becoming ill. It is hoped that the model of personalised nutrition will be able to introduce suitable prevention strategies at an early stage and use the resources of the health system more effectively. At the session scientists will provide an update on the current status of research, and representatives of the food industry will make it clear how strong the influence of personalised nutrition is already on product development today

15:00-15:10 Opening and Chair

Dr. Monika G. Wilhelm, Dr. Rainer Wild-Stiftung, Heidelberg, Germany

15:10-15:30 Beyond personalized nutrition - Opportunities and limitations of tailored dietary recommendations
- State of the Science
PD Dr. Kurt Gedrich, TUM School of Life Sciences Weihenstephan, Chair of Nutrition Physiology, Munich, Germany

15:30-15:50
Genetic variants and metabolic response to foods
-Examples for genetic influences on the response to meal challenges
-Systematic review of the role of genetic variants on macronutrient intake
-Functional characterization of genetic variants in food-related disorders
Prof. Dr. Hans Hauner, Else Kröner-Fresenius-Center for nutritional medicine, Munich, Germany

15:50-16:10
Personalised and balanced Nutrition based on your genes
-Possible use
-Practical Expert Knowledge
-Modern and professional Coaching
Nicole Oechsle, Oechsle GbR, Mietingen, Germany

16:10-16:30 Multisensory perception of food
-Food is perceived through different human sensory channels
-Thus product development needs to be done from a holistic point of view considering multisensory interaction and integration processes
-Presentation of a method to understand the emotional effect of food
Prof. Dr. Jessica Freiherr, Fraunhofer IVV, Freising, Germany

16:30-16:50 Target genes guide product developments for personalized nutrition
-Bioactive food ingredients influence gene expression
-Search for corresponding gene patterns in affected individuals
-Product development for selected gene types
Prof. Dr. Gunter P. Eckert, JLU Gießen Institute for Nutritional Sciences, Department of Nutrition in Prevention & Therapy, Gießen, Germany

16:50-17:00 Summary and closing

Dr. Monika G. Wilhelm, Dr. Rainer Wild-Stiftung, Heidelberg, Germany