Nutripass: ultra-processed foods and their impact on health

Tuesday, May 22, 2018 (9:30 a.m. to 12:30 p.m.)
Agropolis International Amphitheater
Presentation by three researchers specializing in food and nutrition on the consumption of ultra-processed foods
Coffee reception starting at 9:30 a.m.
10:00 a.m. – 10:50 a.m.:
Jean-Claude MOUBARAC
“Consumption of ultra-processed foods: global trends, impact, solutions, and public policies”
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 and its impact on nutrition, health, and human society. He has been actively involved in developing the NOVA food classification system and the Brazilian food guide. His work aims to raise awareness among professionals and the public and influence the development of healthy and sustainable food policies.
10:50 a.m. – 11:30 a.m.: Cross-comments on ultra-processed products
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 PhD in human nutrition from the University of Aix-Marseille, Anthony Fardet has spent 12 years researching the health benefits of cereal products. Today, his research project focuses on the holistic characterization of the relationship between the degree of processing and the health potential of foods. He also carries out expert activities, including chairing the Siga Scientific Committee for the classification of foods according to their degree of processing.
Olivier LEPILLER (Sociologist):
“The emergence of ultra-processed foods as a nutritional problem: a socio-historical perspective”
Olivier Lepiller holds a PhD in Sociology from the University of Toulouse Jean Jaurès, focusing on criticism of industrial food production in France since the late 1960s. He 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, and on various forms of food transitions.
11:30 a.m. – 12:30 p.m.: Discussion with the audience