NEWS & INSIGHTS
SPRIM’s internationally acclaimed conference on practical nutrition returns to Madrid in 2020.
On 12 and 13 February, more than 600 nutritionists and healthcare professionals will come together for the XXIV International Conference on Practical Nutrition, organised in collaboration with the Spanish Society of Dietetics & Food Science (SEDCA).
A packed scientific programme will see discussion on a variety of issues including:
- The future of nutrition, from individual and sustainable points of view
- The importance of nutritional education in the classroom to prevent childhood obesity
- The carbon footprint of food products and the United Nations World Food Programme’s climate action, in the context of the 2030 agenda
- Emerging risks in the food chain and strategies to identify these risks
In addition, the President of the Spanish Society of Arterial Hypertension will take a look at the essential guidelines in Cardiovascular Risk Prevention; experts in Microbiota will explore the evolving relationship between microorganisms and livings beings; and nutritional experts will discuss flexitarian diets and plant-based bioactive compounds.
This year will also see SPRIM & SEDCA launch the very first History of Food Conference, in which experts from across the world of food will reflect on what food was like at different stages throughout history and how this has impacted human evolution.
The conference will take place from 12-13 February 2020 at the Fundación Pablo IV Conference Centre in Madrid.
Take a look at last year’s conference, the items on this year’s agenda or sponsor the event at //www.nutricionpractica.org/
Other news
THE PROTEIN CHALLENGE: Securing and Diversifying Protein Sources
Changes in consumer habits are offering tremendous opportunity for innovators in food science to meet dietary demands with alternative protein sources, writes SPRIM FOOD.
Today we are living in a New Era of Nutrition, with interest in healthy products growing exponentially year on year. No longer just a basic necessity, food has become a veritable social phenomenon
BALANCING TRENDS IN FOOD PRODUCTS. Development with nutritional value
Food products development is innovating to cater to the needs of consumers, and though many of these trends have a clear focus on sustainability and health, some lack a focus on guaranteeing nutritional value...