- Under the title “FOOD HEALTH TECH” the attendees will participate from today in what is a latent debate in society: the food revolution and its relationship with health, technology, industry, science, and innovation.
- The conference was opened by Bittor Oroz, Deputy Minister of Agriculture, Fisheries and Food Policy; Rogelio Pozo, CEO of AZTI; and Matxalen Uriarte, AZTI’S Co-ordinator in the area of Food and Health, and in charge of the conference.
- Over the course of three days, answers will be offered to reveal why we eat what we eat, what we know about nutrition and food, and what will be the future of food and gastronomy.
(Bilbao, 27 September 2017) The food revolution from today centres on the debate in the third edition of “Growing Young”, an avant-garde and dynamic symposium in which the industry and the scientific and medical communities are given the opportunity to share their knowledge and research, and to debate about the three great challenges facing modern society: why we eat what we eat, what we know about nutrition and food, and what will be the future of food and gastronomy. The opening ceremony was held today in Bizkaia Aretoa (Bilbao) with the participation of Bittor Oroz, Basque Government’s Deputy Minister of Agriculture, Fisheries and Food Policy; Rogelio Pozo, CEO of AZTI; and Matxalen Uriarte, AZTI’S Co-ordinator in the area of Food and Health, and head of the symposium.
Under the title “FOOD HEALTH TECH” the attendees will participate, until Friday 29 September, in what is a latent debate in society: the food revolution and its relationship with health, technology, industry, science, and innovation. The symposium, organised by AZTI with the collaboration of Lipigenia and with the support of the Basque Government’s Department of Economic Development and Infrastructures, will address highly topical issues such as precision nutrition, pleasure versus health, big data, science, personalisation, society, health, technology, the food industry, consumers and the market. The “Growing Young” symposium allows all of these issues to be addressed as part of a debate that features first-rate international experts.
In his speech, Bittor Oroz, Deputy Minister of Agriculture, Fisheries and Food Policy of the Basque Government underlined “the importance for the Basque Country and for the food sector to host, for the third time, the largest professional symposium on science, society and the market that, in addition, will have an impact on the goal of promoting a healthy society through food”. Deputy Minister Oroz also added that “the Basque Country will work to make progress in the ‘4 Ss of Basque food and gastronomy’: These translate as Safe, Healthy, Exceptional and Sustainable (socially, culturally, economically and environmentally) but from a new perspective, the model of the Value Food Chain, from primary production to food consumption; covering transformation, distribution, commercialisation and even gastronomy”.
Rogelio Pozo, the CEO of AZTI, referred to the science-food binomial. In this sense, he stressed that “science and technology are key tools to promoting appropriate nutrition in society and, above all, for young people. The convergence of technologies will facilitate the study and the development of optimal and personalised foods according to the needs of each individual, that can help to foster a healthier life and a greater quality of life”.
A programme with three challenges
The first challenge that arises in the “Growing Young” programme is to answer the question: why do we eat what we eat? From the perspective of the individual, as a consumer and a patient, different issues and perspectives on dietary habits, the commitment to food selection and maintaining a balanced diet will be discussed. Iñaki Martínez de Albéniz (UPV/EHU), Jaime Martín (LANTERN) and Bittor Rodríguez (UPV/EHU) will stimulate the debate, which seeks to reveal whether it is possible to eat healthily and enjoyably, how society adheres to a healthy lifestyle and what the influences are when it comes to educating yourself about a healthy lifestyle.
The second challenge is to recognise: what do we know about food (and supplements) and about how to nourish ourselves? From a diagnostic point of view, issues concerning science and food will be addressed, as well as the behaviour of the individual when it comes to eating. The debate will be stimulated by Carla Ferreri (ISOF-CNR), the ex-basketball player and Doctor Juan Antonio Corbalán (VITHAS INTERNACIONAL), Luis Castaño (BIOCRUCES), Ander Urruticoechea (ONKOLOGIKOA), César Martín (Instituto BIOFISIKA) and Kayo Kurotani (NATIONAL INSTITUTE OF HEALTH AND NUTRITION).
Recognising what will be the future of food and gastronomy and offering answers to the question: are we facing the next food revolution? is the third challenge posed. Bernard Lahousse (FOODPAIRING), Fernando Macho (MEDWHAT), Antonio Martín (BLENDHUB), Itziar Alkorta (BIOFISIKA-Basque Centre for Biophysics), Ainhoa Calvo (SENDABIO) and Iñigo Uriarte (SURAVITASAN) will encourage debate and discussion on new product and service concepts in the food sector and about new forms of communication and information, which have led to society’s greater influence on the market.
Matxalen Uriarte, AZTI’S Co-ordinator in the area of Food and Health and the head of the conference, has highlighted that “the debate is going to be the focal point of the symposium. We want to bring different sectors and participants together to discuss and design new action strategies. The attendees will be a part of a topical debate on food, health, technology, industry, science, and innovation. We need to orchestrate knowledge and industrial application and by developing local actions we can respond with global solutions”, she explained.
Among the topics that will be discussed through to Thursday, are the initiatives for the development of a healthy society that are being carried out in the Basque Country. In this section, various success stories will be presented. With regard to an international context, Kayo Kurotani (NATIONAL INSTITUTE OF HEALTH AND NUTRITION) will present the model of the society and healthy eating in Japan.
“Omics technologies as preventive diagnostic tools” and “Nutrilipidomics: a molecular approach from cell membranes to personalised health and nutrition” will be other topics in the field of science and technology, key tools for promoting an appropriate diet for the society, especially among young people. The convergence of technologies will facilitate the study and the development of optimal and personalised products according to the needs of each individual, that can help to promote a healthier life.
Fernando Macho (MEDWHAT) will give a lecture entitled “Real smart food with the use of advanced artificial intelligence”, while Begoña Pérez Villarreal will present the European initiative EIT Food, an international consortium that develops pioneering innovation initiatives, entrepreneurship, business creation, communication and education to drive the construction of sustainable and competitive food supply chains.