How, in fact, can food interfere with people's health? In the 13th edition of the Latin American Symposium on Food Science (Slaca), this is one of the main discussions. The event brought together more than a thousand researchers, students and representatives from the food industry and regulatory bodies. The debates around the theme “The Future of Food” end this Tuesday, 12th, at Expo Dom Pedro, in Campinas.
“The purpose of the event is to discuss where we are going in the food sector, what is happening today and what opportunities the country has”, highlights professor Glaucia Maria Pastore, from the Faculty of Food Engineering (FEA), president of Slaca. According to her, there is a large number of food engineering, nutrition and pharmacy schools in Brazil, as well as postgraduate courses in related areas. “The country is very strong in this area. We just need to resolve a space that still exists between industry and institutions that work with research.”
The food industry demands more and more innovations and technologies that universities can develop, according to the professor. “The world's population craves new foods that provide health. Everyone wants to know how to delay or prevent aging, obesity, diabetes; diseases that plague the population over the years. How food can make individuals healthier, despite their age, in addition to preventing diseases, is one of our concerns.”
In this edition of Slaca there are a thousand entries and around two thousand new works being exhibited. Speakers from various countries were invited. The event pays homage to Professor Yong Kun Park, who passed away in 2018, and Professor Silvia Brandalise, creator of Boldrini Hospital.
