Nutripass: ultra-processed products and their impact on health

Tuesday, May 22, 2018 (9:30am-12:30pm)
Agropolis International Amphitheatre
Three Food - Nutrition researchers discuss the consumption of ultra-processed products
Coffee reception from 9:30 a.m.
10h00 - 10h50 :
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 Université de Montréal, Jean-Claude Moubarac specializes in the challenges of food transformation for nutrition, health and human society. He was actively involved in the development of the NOVA food classification and the Brazilian food guide. His work aims to raise awareness among the profession and the public, and to influence the development of healthy, sustainable food policies.
10:50 - 11:30: Cross-examination of ultra-processed products
Anthony FARDET (Nutritionist) :
"Ultra-processed products: a holistic nutritional indicator for assessing risks to health, animal welfare and biodiversity"
Trained as an agri-food engineer at AgroParisTech and with a PhD in Human Nutrition from the University of Aix-Marseille, Anthony Fardet worked for 12 years on the health potential 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 is also involved in a number of 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 critiques of industrialized food in France since the late 1960s, and is a CIRAD researcher (UMR Moisa). He works in particular on dietary changes linked to urbanization and the industrialization of food in Africa, Asia and South America. His research also focuses on issues of change and sustainability, and on the various forms of food transitions.
11:30 - 12:30: Discussion with the audience