Obesity is the epidemic of the 21st century. In 2016, more than 1.9 billion adults were overweight, and over six hundred and fifty million of them were obese.
Radio Academy of Healthy Eating – that’s a wrap
Radio Academy of Healthy Eating aired again! 10 food researchers, 10 broadcasts, 10 social media contests equals 121 minutes of conversations about food and 382 consumers directly engaged in knowledge tests. The second edition of a popular series of radio broadcasts starring scientists from the Institute of Animal Reproduction and Food Research PAS returned with even more facts about food and healthy eating habits than before.
From August 10 to September 10, every Tuesday and Friday 1:00-2:00 PM, consumers from the region of Warmia and Mazury, Poland got a unique chance to meet with food experts – microbiologists, chemists, biologists and food technlogists, learn facts and curiosities on heatly eating and recognise myths around nutriton.
Can maternal diet influence the health of both her children but also the next generations? What is a TOFI syndrome when it comes to obesity? How can we protect oursleves from pathogenic bacteria in our kitchen? Why is it worth to reach for fish from close breeding systems? Who flexitarians are? Are you one of them? What role does rasperries play in a fight against liver malfunctions? How to produce natural probiotics yourself? These are just a few topics our researchers elaborated upon in the Radio Academy of Healthy Eating.
Each radio broadast was followed with a knowledge competion on Facebook, ensuring interaction with the audience. In total we ran 10 quizzes and 100 laureates were selected. All the radio podcasts are available as podcasts and can be downloaded here.
“Science SOS” finale
EIT Food #AnnualFoodAgenda action called “Science SOS – let’s talk about food” has just come to an end. Institute of Animal Reproduction an Food Research PAS invited teachers, tutors and organisers of food-related events to book online visits of food scientists and let their audience learn about healthy eating habits. We held 23 interactive visits with around 600 consumers – teachers, pupils, students and agri-food specialists. Thanks to an online format of the events we engaged with groups from various parts of Poland, including RIS regions.
Why is it worth to choose fish from controlled environments? How to handle food to avoid microbiological cross-contamination? What should we do when we have symptoms of gluten intolerance? #AnnualFoodAgenda “Science SOS” offered meetings with microbiologists, food technologists, biotechnologist, ichtiologist and experts in molecular biology. We talked about myths around the quality of fish from breeding tanks and took a closer look at sugars naturally present in fruits and vegetables. The consumers discovered why food producers reach for ancient crops, and why we should not eliminate gluten from our diet without medical consultation. We got an insight into the bacteria causing food poisoning and look at biofilm forming our e.g. our teeth. The topics available included also nutritional programming, the pro-health properties of raspberries and controversies around meat in our diet.
Each interactive meeting was concluded with a Kahoot-aided quiz testing participants’ understanding of the knowledge presented. Satisfaction surveys were also sent out.
As much as 58% and 27% of respondents rated the event as ‘I liked it very much’ and ‘I liked it’, respectively. 80% of the consumers questioned stated gaining new knowledge on heathy eating, with 63% declared efforts to use it in their daily lives. of them Around 64% of people engaged also claimed that initiatives like “Science SOS”, which entail meetings with food researchers, help to boost consumers’ trust in the food system.
>>>>> GO TO OUR RESEARCHERS <<<<<
Phages for safe poultry – EIT Food C-SNIPER
Every year more than 200k Europeans are diagnosed with campylobacteriosis, a food-borne disease caused by Campylobacter bacteria found in the digestive tract of birds and mammals.
The consumption of poultry products, especially chicken meat, is considered the most common route for human campylobacteriosis. And it is very easy to become infected – as many as 30% of infections are caused by improper handling of raw meat in our kitchens!
Within the C-SNIPER project, 5 European partners (AZTI, Institute of Animal Reproduction and Food Research PAS, University of Turin, Phage Technology Center GmbH and O.R.A. Società Agricola) aim to reduce the prevalence of Campylobacter in poultry through the development and validation of an innovative phage-based mitigation strategy that can be integrated into existing hygiene protocols.
