Nutripass: Ultra-Processed Foods and Their Impact on Health

Tuesday, May 22, 2018 (9:30 a.m.–12:30 p.m.)
Agropolis International Amphitheater
Presentation by three food and nutrition researchers on the consumption of ultra-processed foods
Coffee will be served starting at 9:30 a.m.
10:00 a.m. – 10:50 a.m.: “
” by Jean-Claude MOUBARAC
“Consumption of Ultra-Processed Foods: Global Trends, Impact, Solutions, and Public Policies”
An anthropologist, researcher, and professor of public nutrition in the Department of Nutrition at the University of Montreal, Jean-Claude Moubarac specializes in issues related to food processing as they pertain to nutrition, health, and human society. He has been actively involved in the development of the NOVA food classification system and the creation of the Brazilian dietary guidelines. His work aims to raise awareness among professionals and the public and to influence the development of healthy and sustainable food policies.
10:50 a.m. – 11:30 a.m.: Panel Discussion on Ultra-Processed Foods
Anthony FARDET (Nutritionist):
“Ultra-processed foods: a holistic nutritional indicator for assessing risks to health, animal welfare, and biodiversity”
With a degree in food engineering from AgroParisTech and a Ph.D. in Human Nutrition from the University of Aix-Marseille, Anthony Fardet spent 12 years researching the health benefits of grain products. Today, his research project focuses on the holistic characterization of the relationship between the degree of processing and the health benefits of foods. He also provides expert consultation, including serving as chair of the Siga Scientific Committee, which is developing a classification system for foods based on their degree of processing.
Olivier LEPILLER (Sociologist):
“The Emergence of Ultra-Processed Foods as a Nutritional Problem: A Sociohistorical Perspective”
Olivier Lepiller holds a Ph.D. in Sociology from the University of Toulouse Jean Jaurès, with a dissertation on critiques of industrial food production in France since the late 1960s, and is a researcher at CIRAD (UMR Moisa). His work focuses in particular on dietary changes linked to urbanization and the industrialization of food production in Africa, Asia, and South America. His research also focuses on issues of change and sustainability, as well as on various forms of dietary transitions.
11:30 a.m. – 12:30 p.m.: Discussion with the audience