Functional/WellnessFoods and Nutrition (FWFN) Working Group

INTRODUCTION

Globally, human populations pursue overall well-being, independence and quality of life. Front-end innovation in the food industry is essential to achieve these outcomes.

Growing and aging global population, hectic life schedules, increasing healthcare costs, global food security challenges, consumer’s awareness of the close relationship between diet and health stimulate the transformation of traditional everyday foods into new category foods that promote nutritional well-being and reduce the effects of stress and disease. “Functional/wellness foods” hold enormous promise in this regard. These foods are an important part of an overall healthy lifestyle, and their abilities to influence human wellness are closely associated with their interactions with other constituents in the diet, as well as the consumer’s physical state, behavior, lifestyle and genetics.

Nutrition is crucial to maintaining lifelong health and wellness. Consumers respond differently to diet/foods, and sucg responses vary with their genetic, epigenetic and metabolic phenotype status as well as lifestyle and environment factors. Personalized nutrition represents a promising approach and “the way forward” research area for addressing individual needs. There has been a significant shift in consumers' dietary food choices from personal preference to personal health. Personalised nutrition is on the rise.

School of Chemical Sciences, University of Auckland, New Zealand   read-more

NZ New Zealand

TEL:

E-mail: dxsun72@hotmail.com

Vice Chair: Prof. Jozef Grochowicz

University of Hotel Management, Catering Industry and Tourism, Chodakowska 50, 03-816 Warsaw, Poland

PL Poland

TEL: +48 22 786 3233

E-mail: jozef@jozefgrochowicz.com

Secretary: Dr. Yukiharu Ogawa

Bioresource Science Course, Graduate School of Horticulture, Chiba University, Japan

JP Japan

TEL: +81-47-308-8848

E-mail: ogwy@faculty.chiba-u.jp

Member: Prof. Margaret Barth

Nutrition and Health Care Management, Appalachian State University, USA 

US United States

TEL:

E-mail: barthmm@appstate.edu

Member: Dr. Sara Bußler

Horticultural Engineering, Leibniz Institute for Agricultural Engineering, Germany

DE Germany

TEL:

E-mail: sbussler@atb-potsdam.de

Member: Dr. Rosires Deliza

Sensory Evaluation Lab, Brazilian Agricultural Research Corporation (EMBRAPA)

BR Brazil

TEL:

E-mail: rosires.deliza@embrapa.br

Food Technology, Brazilian Agricultural Research Corporation (EMBRAPA)

BR Brazil

TEL:

E-mail: karina.dos-santos@embrapa.br

Member: Dr. Adam Ekielski

Warsaw University Of Life Sciences, Department of Production Management and Engineering

PL Poland

TEL:

E-mail: adam.ekielski@gmail.com

Member: Prof. Teodoro Espinosa-Solares

Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Mexico  read-more

MX Mexico

TEL:

E-mail: t.espinosa.s@taurus.chapingo.mx

Member: Dr. Tatiana Koutchma

Agriculure and Agri-Food Canada, 93 Stone Rd W, Guelph, Ontario N1G 5C9, Canada

CA Canada

TEL: 519-780-8083

E-mail: Tatiana.Koutchma@agr.gc.ca