IEC Business Insights – Alternative Proteins: The nutritionist perspective
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‘Eggs and cholesterol: re-establishing the truth’ Wednesday 25th September 2019 Click the ‘Download Now’ button below the video for the PDF presentation
‘Unreplaceable eggs: there is no substitute’ Tuesday 9th April Click the ‘Download Now’ button below the video for the PDF presentation
Presentation on “The Benefits of Increased Dietary Protein, Particularly at Breakfast, on Appetite Control & Weight Management” by Dr. Heather J. Leidy, Associate Professor, Dept. of Nutrition Science, Purdue University, given at The International Egg Symposium Banff 2016.
Presentation on “Dietary cholesterol, serum lipids, and heart disease: are eggs working for or against you?” by Dr. Christopher Blesso, College of Agriculture, Health and Natural Resources, University of Connecticut, given at The International Egg Symposium Banff 2016.
Presentation on “Protein and Performance: The Power of Protein in Augmenting Exercise Adaptations” Dr. Stuart Phillips, Professor, Dept. of Kinesiology, McMaster University, Director, McMaster Centre for Nutrition, Exercise, and Health Research – McNEHR, given at The International Egg Symposium Banff 2016.
Presentation on “Protein and Aging: Protecting Muscle Health with Nutrition” by Dr. Douglas Paddon-Jones, Department of Nutrition and Metabolism, The University of Texas Medical Branch, given at The International Egg Symposium Banff 2016.
Presentation on “2015-2020 Dietary Guidelines for Americans: Implications for Eggs” by Randy Green, Watson Green LLC, given at The International Egg Symposium Banff 2016.
Presentation on “Look back at 2015 DGAs: Look ahead to 2020 DGAs” by Dr. Joanne Slavin, Professor, Department of Food Science and Nutrition, University of Minnesota, given at The International Egg Symposium Banff 2016.
Presentation on “Dairy market innovations” by Mike Vanderpol, Vanderpool Eggs, given at The International Egg Symposium Banff 2016.
Presentation on “Production and Characterization of Functional Phosphopeptides from Egg Yolk Phosvitin” by Dr. Dong Ahn, Professor, Department of Animal Science, Iowa State University, given at The International Egg Symposium Banff 2016.
Presentation on “Disulfide bond formation in egg white proteins through anodic oxidation” by Dr. Akihiro Handa, Kewpie Corporation, Tokyo, Japan, given at The International Egg Symposium Banff 2016.
Presentation on “Lipid oxidation in egg products: impact of process, storage and lipid composition” by Dr. Mark Anton, Biopolymeres Interactions Assemblages, INRA, given at The International Egg Symposium Banff 2016.
‘Egg Nutrition Research: taking the world by storm’ Thursday 14th September 2017 Click the ‘Download Now’ button below the video for the PowerPoint presentation
Supporting Egg Consumption “International Egg Nutrition Consortium – Working for you” Tuesday 4th April Click the ‘Download Now’ button below the video for the PowerPoint presentation
Marketing Workshop – “Vitamin D deficiency in human health – the egg solution” Wednesday 21st September 2016
IENC Scientific Symposium Presentation – “The effects of dietary protein on human health”
Customer Focus Session Presentation – “International Egg Nutrition Consortium”