12
JUNI
JUNI
Beyond the Plate: FRIC Symposium on Interdisciplinary Food Science @Campus Schwarzsee
Seminar
Breite Öffentlichkeit
12.06.2025 13:00
Präsenzveranstaltung
This symposium is organized by the Food Center (FRIC) as part of the interdisciplinary doctoral programme in Food, Nutrition & Health. You are cordially invited to attend the public programme on Thursday afternoon, 12 June and the aperitif that will follow. We have only 20 places available, first come, first served.
Wann?
12.06.2025 13:00
Organisation
Food Research & Innovation Center (FRIC)
Nadine Lacroix
food-center@unifr.ch
Chemin du Musée 8
1700 Fribourg
Nadine Lacroix
food-center@unifr.ch
Chemin du Musée 8
1700 Fribourg
Vortragende / Mitwirkende
13:15-13:45: Coffee and welcome word (Dr. Nadine Lacroix Oggier, Prof. Stefan Salentinig, University of Fribourg, FRIC)
13:45–14:20: Keynote 1 (Sustainable Food Production) - Mitigation of gaseous emissions from grassland-based dairy farming systems – Dr. Frigga Dohme-Meier, Agroscope Posieux.
14:20–14:55: Keynote 2 (Nutrition & Health aspects) - Tripped by our Evolutionary Shoelaces: The Irony of Body Weight Regulation in the Era of Supermarkets and Sofas – Dr. Yann Ravussin, University of Fribourg, Medicine section.
14:55–15:30: Keynote 3 (Sustainable Food Transformation) - From Food to Science: Functional Ingredients Inspired by Nature – Dr. Pascal Bertsch, Dr. Jules Valentin, Prof. Stefan Salentinig, University of Fribourg, FRIC, Chemistry department.
15:30-16:05: Keynote 4 (Food Marketing & Consumers) - The Psychology Behind What We Eat: Exploring Food Decisions and the Path to Sustainable Eating - Prof. Dr. Sabrina Stöckli, Lecturer, Bern University of Applied Sciences, Institute Marketing & Global Management.
16:05-16:30: Coffee break
16:30–17:05: Keynote 5 (Psychological Aspects) - Understanding Eating Disorders: From Causal Mechanisms to Therapeutic Interventions – Prof. Simone Munsch, Dr. Aline Tiemann, University of Fribourg, FRIC, Psychology department & Alexander Ariu, Institut de Psychologie, Lausanne University.
17:05–17:40: Keynote 6 (Nutrition & Health Aspects) - Swiss Nutrition and Health foundation: translational research for a more sustainable and healthy food system - Dr. Serge Rezzi, Swiss Nutrition & Health foundation.
17:40- 18:45: Wrap up & Apéro
13:45–14:20: Keynote 1 (Sustainable Food Production) - Mitigation of gaseous emissions from grassland-based dairy farming systems – Dr. Frigga Dohme-Meier, Agroscope Posieux.
14:20–14:55: Keynote 2 (Nutrition & Health aspects) - Tripped by our Evolutionary Shoelaces: The Irony of Body Weight Regulation in the Era of Supermarkets and Sofas – Dr. Yann Ravussin, University of Fribourg, Medicine section.
14:55–15:30: Keynote 3 (Sustainable Food Transformation) - From Food to Science: Functional Ingredients Inspired by Nature – Dr. Pascal Bertsch, Dr. Jules Valentin, Prof. Stefan Salentinig, University of Fribourg, FRIC, Chemistry department.
15:30-16:05: Keynote 4 (Food Marketing & Consumers) - The Psychology Behind What We Eat: Exploring Food Decisions and the Path to Sustainable Eating - Prof. Dr. Sabrina Stöckli, Lecturer, Bern University of Applied Sciences, Institute Marketing & Global Management.
16:05-16:30: Coffee break
16:30–17:05: Keynote 5 (Psychological Aspects) - Understanding Eating Disorders: From Causal Mechanisms to Therapeutic Interventions – Prof. Simone Munsch, Dr. Aline Tiemann, University of Fribourg, FRIC, Psychology department & Alexander Ariu, Institut de Psychologie, Lausanne University.
17:05–17:40: Keynote 6 (Nutrition & Health Aspects) - Swiss Nutrition and Health foundation: translational research for a more sustainable and healthy food system - Dr. Serge Rezzi, Swiss Nutrition & Health foundation.
17:40- 18:45: Wrap up & Apéro
Anmeldung obligatorisch
Only 20 places available, first come, first served. Please notify your attendance by email to: food-center@unifr.ch
Anmeldefrist: 10.06.2025
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