AIFST Humanitarian Food Science & Technology Symposium - Presentations

Opening Plenary

How the World Food Programme is managed Food Science and Technology issues in humanitarian contexts
Shane Prigge, United Nations World Food Programme (WFP), Italy

Innovations in food fortification: building resilient food systems and improving local diets
Greg Garrett, Global Alliance for Improved Nutrition (GAIN), Switzerland

Session: Innovations in Humanitarian Food Science and Technology: experiences from the field and lessons learned

Designing from tradition and scaling up for local production: the Equinut Project
Ousman R. Seye, The Aga Khan Foundation, Mali (co-author Marie D. Konaté, PKL Company, Ivory Coast)

The story of fortified rice kernels: is it an option in humanitarian contexts?
Shane Prigge, United Nations World Food Programme (WFP), Italy + Yannick Foing + Lewis Tessarolo, DSM

Food technology in times of crisis: moving towards sustainable food systems
Dr. Florence Egal, ex-Food and Agriculture Organization (FAO), Italy

Session: Innovations in Humanitarian Food Science and Technology: new perspectives

Implementing appropriate food technologies in humanitarian crises
Dr. Peter Fellows, Food Technology Consultant to United Nations (UN) Organisations and Development Agencies, United Kingdom (via video conference)

Leaves as a source of food and feed at community level: from prevention to rehabilitation
Prof. Dominique Bounie, University of Lille, France + Dave Kennedy, Leaf for Life, USA (co-author Christophe Richardier, APEF, France)

Addressing the challenges of feeding combat forces and humanitarian responders
Dr. Nick Beagley, Defence Science and Technology Group, Australia

Research for development: improving capacity building and resilience
Dr. Dan Walker, CSIRO, Australia

Video Presentations

Dominique Burgeon from the Food and Agriculture Organization (FAO) provided an opening video address to the Symposium.