Free to attend
Register here: https://www.ifst.org/events/1028/ifst-eastern-branch-event-the-potential-role-of-nutrition-in-delaying-mild-cognitive-impairment
Organised by Eastern Branch
Just like most of our other organs, the brain is increasingly liable to
malfunction with age. The speed of mental processing slows down and short-term
memory
recall becomes worse.
This extremely common condition his termed clinically as Mild Cognitive
Impairment (MCI) and often occurs in otherwise healthy older individuals. The
brain
typically shrinks by 1% a year in MCI patients (and increases to 3% year in
Alzheimer’s Disease).
There is emerging evidence that the onset of MCI can be delayed by
“healthy living” i.e. primarily good nutrition and exercise. This
presentation
will consider the beneficial food constituents that influence brain activity
and
how they can be preserved during the food manufacturing process. The brain is
particularly in need of energy from food, accounting for around 20% of total
daily
intake.
This presentation will examine what is known about the efficacy of specific
nutrients, individually and in combination, in relation to delaying the onset
of
MCI. It will also consider if they could have a role as adjuncts in a
more
traditional pharmacological approach. The brain in MCI and Prodromal
Alzheimer’s patients is increasingly starved of glucose-derived energy.
This
presentation will examine a new study that uses ketones as alternative energy
source.
What participants will learn about: Brain health in older individuals and how good nutrition can help.
Target audience: Nutritionists, Food and Beverage Formulators, Educators, Students.
Chair: Steve Timms FIFST, Commercial Development Manager, Brenntag Food
& Nutrition, Vice-Chair IFST Eastern Branch
Steve Timms, is the Commercial Development Manager for Brenntag Food &
Nutrition UK & IRE. He has over 38 years’ experience in the food
industry
working initially in food research (dietary fibre) and subsequently in
manufacturing and distribution companies. Qualified as a biochemist with an
additional
qualification in microbiology, Steve has assisted many companies successfully
formulate and launch new products in Europe, the Middle East and North America.
Speaker: Dr. Rob Winwood CSci FIFST, Proprietor of Winwood Bioscience
Rob has held a series of senior technical and business development positions in
various global food ingredient companies including Martek Biosciences, Archer
Daniels Midland (ADM), Kelco International and Tunnel Avebe Starches.
Rob has served until recently as the scientific vice-chair of CRN UK. He is a
specialist in lipid nutrition, micronutrient nutrition and fermentation. He has
also been a long-standing member of the scientific committee of GOEDomega3
&
Arbeitskreiss Omega 3 and served on the nutrition committee of EUFIC and the
Vitafoods Conference Executive Advisory Board. He is on the scientific
advisory committee of the journal Agro Food Industry Hi-Tech. He has authored
numerous
scientific publications and has been an invited speaker at many conferences
around the globe. He has also made appearances on UK and Chinese national radio
and
television.
Q&A Moderator: Deb Smith, FIFST, Global Hygiene Specialist, Vikan
Deb has over 35 years of food safety and research experience. Before joining
Vikan she worked as a microbiologist in a poultry processing plant; in the Food
Safety Division of DEFRA; and as Food Hygiene Research Manager at Campden BRI.
Deb
holds qualifications in Applied Microbiology, Nutrition & Food Science,
Advanced Food Hygiene and HACCP. She is also a qualified FSSC 22000 Lead
Auditor.
Deb has authored and co-authored numerous food safety and hygiene publications,
and regularly presents her work at National and International food safety
events.
Deb is current Chair of the CampdenBRI Microbiology MIG; has just completed
work
on developing GFSI benchmarking requirements for food industry suppliers; and
is
an active Committee Member of both the UK &IE European Hygienic Engineering
Design Group, and IFST (Eastern Branch Committee Member and Events organiser
for
the Food Processing SIG). At Vikan Deb provides food safety and hygiene advice,
training and support, both internally and to the food industry.
Live Q&A: Deb Smith and Dr. Rob Winwood