THE SCIENCE BEHIND THE MEDITERRANEAN DIET
Moscone Center, San Francisco
January 19-21, 2020
The Science behind the Mediterranean Diet has been awarded 4.5 credits by CDR!
1:00 pm Introduction to the MDR Community: Daniela Puglielli, MDR founder.
1:15 pm The Mediterranean diet paradigm: Achieving the United Nations Sustainable Development Goals through Food. – Antonia Trichopoulou, president, Hellenic Health Foundation.
1:45 pm Food and Genomics: Can Eating Patterns Change Your DNA? – Immaculata De Vivo, Professor of Medicine, Harvard Medical School.
2:10 pm Science and Mediterranean Diet. A presentation about the scientific consensus on the diet’s benefits – Dan Flynn, UC Davis.
2:30 pm Olive Oil, the Cornerstone of the Mediterranean Diet; a unique source of bioactive phenolic ingredients. A discussion on recent findings from clinical trials. – Prof. Eleni Melliou and Prokopios Magiatis, University of Athens.
3:00 pm Olive oil tasting & break – Networking activities.
3:45 pm Yale University, Experiential Dining and Mediterranean Culinary Concepts. – Rafi Taherian, AVP Yale University Hospitality
4:10 pm The Mediterranean Diet as a component of the new EU “Farm to Fork”’ strategy for sustainable food – 2020/2024. – Lorenzo Terzi, Minister Counselor, Health and Food Safety, Delegation of the EU to the US.
4:30 pm Creating the Crave of Tomorrow: Oregon’s Food Bounty with a Mediterranean Twist. – Sarah Masoni Director of Product and Process Development Program, OSU Food Innovation Center.
4:50 pm Trends: The Mediterranean Diet: 2020 and Beyond. – Robert Byrne, Senior Manager of Consumer Insights at Technomic.
5:15 pm College Students Eat Better and Success at School with the Mediterranean Diet/Lifestyle. – Ken Toong, Executive Director of U-Mass Auxiliary Services.
5:45 pm Final Roundtable discussion – Q&A to all the speakers