Shaping the future of food and nutrition at SEC-Nestle Science Symposium
Researchers from Nestle, ETH Zurich and SEC exchanged ideas on the future of food and nutrition research at this first-ever symposium on 15 February.
The SEC co-organised a science symposium with Nestle R&D on 15 February at Nestle R&D centre in Singapore, exchanging new ideas, novel technologies and sparking discussion on advanced approaches on the future of food and nutrition.
This first-ever symposium presented subjects as diverse as (epi-) genomics’ relationship with nutrition to using Artificial Intelligence (AI) to optimise food formulation. Representing the SEC, Byron Perez presented his research on using pulsed electric fields to enhance microalgae growth, while Dr Iris Haberkorn moderated the event. Both of them are from the Microalgae-Based Protein Production Project.
The symposium was strongly supported with the latest in food and nutritional research. Prof. Dr Alexander Mathys from ETH Zurich’s Sustainable Food Processing Group and Prof. Dr Ferdinand von Meyenn from the Laboratory of Nutrition and Metabolic Epigenetics helped to organise the programme.
New research by presenters from both groups thoughtful insights, combined with contributions from Nestle R&D Centre Singapore and Nestle Research Lausanne, meant the symposium provided a valuable platform for scientific exchange, networking for early-career researchers, and sparking discussions on future endeavours in the food sector.
Nestle is the world’s largest food and beverage manufacturer. Headquartered in Switzerland, Nestle is present in 191 countries around the world. It is a collaborator in SEC’s Microalgae Project.