Features
Prof David Cameron-Smith at Future Food Asia 2024
21 May 2024
We have Prof. David Cameron-Smith, HOD of Nutrition at SIFBI, on stage to participate in a dynamic discussion at the Future Food Asia 2024. Thought leaders including Dr. Anneline Padayachee [PhD], Poh Li Goh and Max Sim S. discussed on Exploring the Nexus of Food Innovation, and the Interplay Between Sustainability and Nutrition the crucial intersections of innovation, sustainability, and nutrition in the food industry.
Prof. David highlighted that nutrition should be at the heart of food innovation. Making nutrition core to innovation involves integrating nutritional considerations into every stage of the food innovation process. From R&D to consumer centric approach, food innovators can create products that not only meet market demands but also contribute to better health and wellness outcomes.
At SIFBI, our nutrition team focuses on human nutrition for the Asian phenotype. By leveraging advanced technologies like biotechnology, precision fermentation, in vitro digestion models, and sensory and oral processing, we can create innovative food solutions that promote health and wellbeing for healthy aging.
Prof. David highlighted that nutrition should be at the heart of food innovation. Making nutrition core to innovation involves integrating nutritional considerations into every stage of the food innovation process. From R&D to consumer centric approach, food innovators can create products that not only meet market demands but also contribute to better health and wellness outcomes.
At SIFBI, our nutrition team focuses on human nutrition for the Asian phenotype. By leveraging advanced technologies like biotechnology, precision fermentation, in vitro digestion models, and sensory and oral processing, we can create innovative food solutions that promote health and wellbeing for healthy aging.