Processed Food, Energy Intake and Health; Challenges and Opportunities

CBC WEBINAR 

Biography

Dr. Forde established the Sensory and Ingestive Behaviour team in 2015 at the Clinical Nutrition Research Center in Singapore and leads research on how food sensory properties can be used to influence calorie selection, eating behaviours and energy intake.  Dr. Forde has published approximately over 90 scientific articles and book chapters, and presented his team’s findings at over 150 national and international meetings.  Dr. Forde previously spent over 11 years in food research roles in the UK (GSK), Australia (CSIRO) and Switzerland (Nestlé Research).  Dr. Forde received his BSc in Food Chemistry and a PhD in Sensory Science from the Dept. Nutrition, University College Cork in Ireland.