FENS 2019

Can Yogurt be a Sustainable Food Choice?

YINI @FENS2019 - Can yogurt be a sustainable food choice?

During FENS 2019, in Dublin, YINI experts will gather on the topic “Can yogurt address malnutrition?” on October 16th, 2019 from 1:30 pm to 3:00 pm. Discover below one of the topic of the symposium presented by Prof. Frans Kok (PhD Division of Human Nutrition, Wageningen University, the Netherlands)

Can yogurt be a sustainable food choice?

The food system is a major driver of greenhouse gas (GHG) emissions, water and land use. Dietary changes for more plant-based foods will provide benefits for both environment and health. However, we need to know more about the environmental impacts and health consequences of reducing and/or replacing specific foods. Moreover, dietary change towards less GHG intensive diets, should fulfil nutritional requirements, be cultural and social acceptable, and affordable…

In this context, can yogurt be a sustainable food choice?

Who is Frans Kok?

Frans Kok (1950) is professor in Nutrition & Health and director of the Division of Human Nutrition at Wageningen University, The Netherlands. Kok was trained in human nutrition in Wageningen and epidemiology at Harvard University, Boston USA.

F. Kok’s scientific research covers topics such as diet in disease prevention, dietary behaviour, and overweight. In emerging economies in Asia and Africa attention is on diet and deficiency disorders.

He is author of some 300 scientific publications (H-index = 54) and was promoter of 65 PhD graduates. Frans Kok is editor of three nutrition textbooks. From 2006-2010 he acted as dean of Wageningen graduate schools being responsible for the quality of academic research and postdoctoral training. He has been member of the Academic Board of Wageningen University for more than 10 years. F. Kok is member of several (inter)national scientific committees.

He chaired the Dutch National Health Council committee responsible for the 2006 Dietary Guidelines for the Netherlands. Frans Kok presents and lectures on nutrition and health topics at many (popular)scientific (inter)national symposia, masterclasses, and the media.

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