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Food & Health Public Lectures 2021
May 10, 2021
The world of social media provides an overwhelming amount of information on food and nutrition. Often this information can be misleading and, in some instances, harmful to people’s health. For the average person, it is difficult to know whether this information is fact or fiction.
The UCD Institute of Food and Health is an international leader in food and health research focusing on Food Safety, Food Sustainability, Primary Production Systems, Innovative Processing & Food Quality, and Nutrition & Health. Communicating sound, factual scientific-based evidence is an integral part of our work. For our 2021 series, we have extended our lecture series to include wider topics in the area of food and health.
All lectures in 2021 will be delivered online via Zoom Webinar. Registration is essential and a link will be sent in advance of each lecture with details on how to log in on the evening.
Monday 18th January – Nutrition & Healthy Immune Function; Prof Helen Roche
Monday 22nd March – Food Waste; Dr Tom Curran
Monday 10th May – Processed Food: What are the Benefits? Prof Jim Lyng and Dr Breige McNulty
Monday 14th June – Meat as part of a Balanced Diet; Prof Frank Monahan
Monday 20th September – Making Sense of Food Labels; Dr Fiona Lalor & Dr Celine Murrin
Monday 18th October – Nutrition During and After Pregnancy; Dr Sharleen O’Reilly
This is a free event and open to all.
