The seminar focuses on the scientific definition of food quality, insisting on the intrinsic quality of the food, a quality that cannot be evaluated by human senses. Unfortunately, this intrinsic quality is not scientifically defined, leaving it to erroneous and mechanistic interpretations of nutritionism, instead, sensory quality (taste, aroma, texture, palatability, flavor, etc.) has become a source of inspiration for neuromarketing that send wrong and dangerous messages that can affect the health of the consumer.
Nutrition versus nutritionism
10:30 am - 11:15 am, Hall 1
The seminar is a scientific approach to the general public, nutrition versus nutritionism, which is a mechanistic-reductive interpretation of food, nutrition and human nutrition. Nutritionism, unfortunately, has captured and polluted the science of food, turning into marketing for the consumer.