North Ryde, New South Wales, Australia
22/10/2015
Corporate offices, Building 52, 5 Julius Avenue
OVERVIEW
Australia's ageing population brings many challenges. Not only do our nutritional needs change through our various life stages, so does our ability to eat food safely and effectively.
This seminar, hosted by CSIRO's food innovation centre and the International Life Sciences Institute Southeast (ILSI SEA) Region Australasia Country Committee, discussed factors impacting on the quality of life and food experiences of the elderly, and the gaps in current food practices and food products for the elderly.
OBJECTIVES
The seminar aimed to:
- Increase understanding of the deterioration in the ability to eat and associated consequences for the elderly
- Determine currently available food options for the elderly in community and residential care
- Identify potential solutions for safe, nutritious and effective foods to address the functional needs of the elderly
A selection of industry case studies and a panel of industry food providers will address the practical aspects of improving the delivery of safe, nutritious and effective foods to the elderly.
ORGANIZERS
CSIRO's Food Innovation Centre and ILSI SEA Region Australasia Country Committee
SUPPORTERS
Australian Institute of Food Science and Technology (AIFST) and Food Technology Association of Australia (FTAA)
PROGRAM
The program is available here.
SUMMARY REPORT
The summary report is available here.
PRESENTATIONS
Functional Needs of Ageing Populations for Safe and Nutritious Eating — Current Evidence
Caryl Nowson, Deakin University
PDF
Improving Eating Experiences in Ageing Populations— A Clinical Perspective
Karen Walton, University of Wollongong
PDF
Food Service for Ageing Populations — A Current Perspective
Emma Roccasalva, Community Chef
PDF
Designing Food for Safe Swallowing — Modeling Mastication and Digestion
Paul Cleary, CSIRO
PDF
Measuring Distinctions in Taste Response in Consumers
Nich Archer, CSIRO
PDF
Designing Food Texture to Optimize the Eating Experience (Presentation not available)
Aarti Tobin, CSIRO
Manufacturing Meals for Healthy Ageing
Callum Elder, Simplot
PDF
Manufacturing Food Products for Ageing Consumers
Karen Kingham, Nestlé
PDF
Shaping Nutrition for the Elderly — The Facts and Solutions: A Case Study
Natalie Luscombe-Marsh, CSIRO
PDF