3:00 pm – 5:00 pm
Registration is Closed
Note: This webinar will be held on February 9, 2021, at 3.00 PM SGT, GMT +8.00
12.30 PM in New Delhi | 2.00 PM in Bangkok
3.00 PM in Beijing | 4.00 PM in Seoul & Tokyo
6.00 PM in Sydney | 8.00 PM in Auckland
1. Please click the 'REGISTER HERE' button above and complete the registration form.
2. After registration, you will receive a confirmation email with the GoToWebinar link.
3. Please add the webinar email invitation to your calendar. You will receive 2 email reminders, 1 day and 1 hour before the start of the webinar.
Saccharide is the unit structure of carbohydrates, and is present in various forms in a wide array of carbohydrate foods from sugars to starches. The innovation space for carbohydrates has seen rapid growth as consumers are actively seeking to limit their caloric and carbohydrates intake, in response to public health policy initiatives, largely driven by the rise in obesity, diabetes, and cardiovascular diseases.
Reformulation efforts to make foods healthier without compromising on taste has been a long-standing challenge for the food industry. As innovative, healthful ingredients and technological solutions continue to develop to meet consumers' needs and nutrition targets, it is important to review the current scientific evidence of carbohydrates in tandem with emerging research and developments. This will benefit from a greater understanding of consumer taste preference and perception, and taste modulation technology that is playing an increasingly important role in satisfying consumer demands and addressing the growing public health challenges.
As part of our ongoing webinar series on nutrients and health, this webinar will engage scientists and experts with expertise in food and sensory science and technology, nutrition and public health to:
- Review and update current understanding and scientific research on carbohydrates and their potential effects on health and diseases
- Share valuable consumer science insights on sweetness perception
- Discuss the technological and sensory aspects of taste modulation
- Identify research gaps and opportunities in these respective areas, with the key goal of improving public health
Introduction to ILSI SEA Region
Saccharides Characteristics and Potential Health Effects: How Do They Differ?
Emeritus Prof. Dr. Fred Brouns, Professor Emeritus of Department of Human Biology, School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht University, Netherlands
• Discuss how carbohydrates differ and their potential effects on health and disease based on current scientific evidence and considerations
• Explore the science behind innovative carbohydrates of growing interest
Sweetness Insights: Perception, Preference and Dietary Impact
Dr. Ciarán Forde, Senior Principal Investigator of Nutritional Sensory Sciences, Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), A*STAR, Singapore
• Describe the impact of low calorie and non-nutritive sweeteners on perceptual, metabolic and satiety responses, and potential application to support sugar reduction
• Understand the contribution of ‘sweetness’ to dietary energy intake and health
Taste Modulation: Approach to Optimizing Sensory Profile and Nutritional Value
Dr. Conor Delahunty, Vice President of Innovation, Flavor, Symrise Asia Pacific, Singapore
• Introduce the scientific concept of taste modulation technology in improving the nutritional value and sensorial traits of food products
• Address challenges and opportunities in its applications while ensuring regulatory compliance
Moderator: Mr. Geoffry Smith, President of ILSI SEA Region, Singapore
Meet the Speakers
Emeritus Prof. Dr. Fred Brouns
Professor Emeritus of Department of Human Biology, School of Nutrition and Translational Research in Metabolism, Faculty of Health, Medicine and Life Sciences, Maastricht University, Netherlands
Dr. Ciarán Forde
Senior Principal Investigator of Nutritional Sensory Sciences, Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), A*STAR, Singapore
Dr. Conor Delahunty
Vice President of Innovation, Flavor, Symrise Asia Pacific, Singapore
Mr. Geoffry Smith
President of ILSI SEA Region, Singapore