Saturday 16 October – Welfair Plenary
10.00 AM – 11.30 AM
The future of nutrition: new trends
The pandemic has changed food habits and food management, leading to a more balanced, conscious and health-beneficial approach to food. Distancing measures have made many social habits related to nutrition, such as catering and conviviality, extremely problematic and expensive. There has also been a rapid revolution in terms of the need for ingredients, packaging, mode and place of consumption and mode of purchasing food, which has put into crisis many aspects of food globalization. At the same time, there has been an increasing awareness of the importance of nutrition in supporting the state of health and well-being. What hypotheses can we make about the influence of the pandemic phenomenon on the future of food?
The future of Nutraceuticals
Giovanni Scapagnini – Associate Professor of Clinical Biochemistry, Department of Medicine and Health Sciences, University of Molise
How the role of the Nutritionist has changed
The future of dysmetabolic diseases after the pandemic
Giovanni Spera – Senior professor of internal medicine and endocrinology at the University of Rome La Sapienza. President of the Italian Society for the Study of the Diseases of the Nutrition Behavior (SISDCA).
New technologies and novel foods
Laura De Gara – Full Professor of Plant Physiology Secretary General of the Federation of European Societies of Plant Biology. Vice-President of the Italian Society of Plant Biology
The Mediterranean Diet is not a shopping list: towards a new epidemiology of nutrition
Maria Laura Bonaccio – PhD Laboratory of Molecular and Nutritional Epidemiology,Department of Epidemiology and Prevention. IRCCS Istituto Neurologico Mediterraneo Neuromed