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.
Chair: Prof. Dongxiao Sun-Waterhouse
School of Chemical Sciences, University of Auckland, New Zealand read-more 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 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 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 United States TEL: E-mail: barthmm@appstate.edu |
Member: Dr. Sara Bußler
Horticultural Engineering, Leibniz Institute for Agricultural Engineering, Germany Germany TEL: E-mail: sbussler@atb-potsdam.de |
Member: Dr. Rosires Deliza
Sensory Evaluation Lab, Brazilian Agricultural Research Corporation (EMBRAPA) Brazil TEL: E-mail: rosires.deliza@embrapa.br |
Member: Dr. Karina Maria Olbrich dos Santos
Food Technology, Brazilian Agricultural Research Corporation (EMBRAPA) Brazil TEL: E-mail: karina.dos-santos@embrapa.br |
Member: Dr. Adam Ekielski
Warsaw University Of Life Sciences, Department of Production Management and Engineering Poland TEL: E-mail: adam.ekielski@gmail.com |
Member: Prof. Teodoro Espinosa-Solares
Departamento de Ingeniería Agroindustrial, Universidad Autónoma Chapingo, Mexico read-more 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 Canada TEL: 519-780-8083 E-mail: Tatiana.Koutchma@agr.gc.ca |