Risk-Benefit: The Whole Food Approach On-Demand

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Join us for an in-depth look at the new “whole foods” movement, and learn about both the potential risks and benefits it presents to food producers.

From natural toxicants to environmental contaminants, “whole food” doesn’t always equate to “safe” or “healthy” food. This webcast, which expands upon IFT’s recently released Expert Report: “Making Decisions About the Risks of Chemicals in Foods with Limited Scientific Information,” will help you examine the risks and benefits posed by chemicals found in food products, such as seafood and soy, as well as the risks associated with chemicals produced through standard food heating processes.

Case studies focused on the assessment and evaluation of these risks and benefits will provide you with real-world examples of how leading organizations are ensuring that the foods they produce to meet consumers’ desire for natural, nutritious food are also safe.

You will better understand:

  • Key controversies including assessing individual food chemicals vs. the safety and benefits of whole foods such as the Maillard Browning Reaction
  • Health benefits of seafood and risks such as methyl-mercury
  • Effects of natural compounds and chemicals in soy products

Intended Audience:

  • Product Developers
  • Management 
  • Sales & Marketing 
  • Research Staff 
  • Regulators 
  • Academics
  • Students

Learning Level:  Beginner, Intermediate, and Advanced


List Price:$95.00
Member Price:$55.00
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