Session 6: Nutritional quality of food
This session will focus on issues related to the nutritional quality of food. We will see how perception, price, and nutritional value intersect in consumer choices, from the impact of front-of-pack labeling in South America to the secrets of taste-price elasticity and the criteria for assessing the nutritional value of sliced bread. To conclude this inspiring reflection, a company case study, conducted in conjunction with research, will illustrate how innovation can transform nutrition without compromising the concept of pleasure.
Co-chaired by Véronique Provencher and Annick Van Campenhout
Sponsored by L'Observatoire de la qualité de l'offre alimentaire
Keynote speaker :
- Nathalie Rebolledo
Speakers:
- Fabien Durif
- Laure Saulais
- Eric Pouliot
- Charles Emond
- Pierre-Marc Denault
See the detailed program webpage
This session will be recorded for training purposes by the Ordre des diététistes nutritionnistes du Québec (ODNQ).