Speakers:
‘Contribution of Food Technology to Public Health & Nutrition’ – Prof. Jeyakumar Henry, Deputy Executive Director, Singapore Institute of Food & Biotechnology Innovation and Director of the Clinical Nutrition Research Centre
‘Insights from Sensory Science: Influences on Food Choice and Energy Intake – the role of texture’ – Peter Burgess, formerly Head of Consumer and Sensory Sciences, CampdenBRI
Moderator:
Professor Colin Dennis, Past President of IFT and Chair of IFT’s Leadership Development Committee
