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Nuclear science and technologies for health: How food science brings better health

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University of Sydney

University of Sydney

The Centre for Advanced Food Enginomics Winter Garden, Building J12, Level 1 1 Cleveland Street, Darlington NSW 2008
Description

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Nuclear Science and Technologies for Health 2018 in partnership with the Centre for Advanced Food and Enginomics.

This one day symposium brings together a broad range of experts from different disciplines to explore innovative ways to tailor and manipulate food production, structure and function in order to either increase physiological development and resilience or to accelerate recovery.


World-leading experts in the field will present the current challenges in the field, new research directions and how landmark and new technologies can help in delivering these goals.

Who should attend?

- Clinicians

- Industry and government representatives

- Academic researchers and students.

- Those interested in how food engineering and characterisation can maintain and improve health.

The Program:
The presentations will be followed by a panel discussion; participants will gain from the day:

  • Understanding how food science and engineering can be used to create healthly outcomes
  • Ideas on how translates to clinical practice
  • Initiating new collaborations to create new products for sustainable health

Hosted by the Australian Nuclear Science and technology Organisation (ANSTO) and the University of Sydney

 

***Please register early as there are limited seats available***

NST 4 Health 2018 Flyer Program.pdf
Contact
    • 08:30 → 09:00
      Registration: Introduction

      Session chair: Dr Suzanne Hollins, Head of Research, ANSTO

      • 08:30
        Registration for Event 30m

        Session chair: Dr Suzanne Hollins, Head of Research, ANSTO

    • 09:00 → 10:30
      Food Safety and Traceability
      • 09:00
        Foodborne illness fresh produce: Reducing the risk 30m

        Professor Robyn McConchie, School of Life and Environmental Science, University of Sydney

      • 09:30
        The good and the bad: nanoparticles in food 30m

        Sam Barone, Section Manager, Organics at National Measurement Institute Australia, Department of Industry, Innovation and Science

      • 10:00
        Where does our seafood come from? Nuclear techniques for provenance, determination and quality assessment 30m

        Dr Debashish Mazumder Senior Research Scientist, Environmental Research, NSTLI, ANSTO

    • 10:30 → 11:00
      Morning tea and Poster Session 30m
    • 11:00 → 12:30
      Food and Sustainable Health
      • 11:00
        What is the fiber and how do you effectively incorporate it into your diet? 30m

        Professor Andrew Holmes, School of Life and Environmental Science, University of Sydney

      • 11:30
        Professor Andrew Holmes, School of Life and Environmental Science, University of Sydney 30m

        Dr Laurence Macia, Medical Science, University of Sydney

      • 12:00
        Food allergies 30m

        Associate Professor Alice Lee, School of Chemical Engineering, UNSW

    • 12:30 → 13:00
      Lunch and Poster Session 30m
    • 13:00 → 14:30
      Food Structure and Engineering
      • 13:00
        Food mapping for quality and nutrition optimisation 30m

        Dr Martin De Jonge, Senior Scientist, Australian Synchrotron, NSTLI, ANSTO

      • 13:30
        Food structure and function: what do we mean by structure and how can we describe it using nuclear methods? 30m

        Professor Elliot Gilbert FRSA, Instrument Scientist, QOKKA (SANS) Lead, Food Materials Science, ANSTO

      • 14:00
        Food engineering: developments into the future 30m

        Professor Timothy Langrish, School of Chemical and Biomolecular Engineering, University of Sydney

    • 14:30 → 15:00
      Afternoon Tea and Poster Session 30m
    • 15:00 → 16:30
      Food Innovation and Research
      • 15:00
        Introduction to food enginomics and the opportunities for research transformation 30m

        Professor Fariba Dehghani, School of Chemical and Biomolecular Engineering, University of Sydney

      • 15:30
        Characteristics of the food sector, trends and innovation 30m

        Mirjana Prica, CEO, Food Innovation Australia ltd.

      • 16:00
        Innovation Connections 30m

        Mr Gary Colqhuan, AusIndustry, Department of Industry, Science and Innovation

    • 16:30 → 17:15
      Closing: Panel Discussion
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