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Training & Conferences

  • Nutrition and Sensory / Nutrition / Conferences /

    Performance Food & Drink: Enhancing Physical & Mental Function - Leatherhead Briefing

    Description

    As life expectancy increases, consumers are becoming increasingly aware of the importance of maintaining a healthy mind as well as a healthy body. Leatherhead’s new briefing event Performance Food & Drink: Enhancing Physical & Mental Function will introduce several key areas of performance, with specific emphasis on physical and mental function that can be modulated by foods. Experts in the fields of mental performance, mood and attention from both industry and academia will give talks on subjects including the influence of foods on mental performance, the influence of mood on consumer choices and the role of specific nutrients in performance. In addition, Leatherhead will present a market overview, highlighting products currently on the market that target mental health and performance. Several leading industry experts will present their experience of working in this challenging area.

    This briefing event will give delegates a unique insight into this fascinating and constantly-developing area. It is a "must-attend" for anyone with an interest in functional foods, and is of particular relevance for those with interests in physical and mental performance. The programme has been designed with the busy delegate in mind and therefore fits into a working day (10.30am to 3.00pm) for easy travelling to and from Leatherhead.

    Programme

    Click on the tab in the blue bar above or follow the link to the Performance Food & Drink: Enhancing Physical & Mental Function programme. The briefing will be chaired by Professor Peter Rogers, Head of Experimental Biology, University of Bristol. 

    Who should attend?

    Anyone with an interest in functional foods, particularly performance food and drinks, including those working in:

    • Nutrition
    • Product development
    • Marketing

     

    » Show prices in £ € $

    Overview

    Programme

    Chair: Professor Peter Rogers, Head of Experimental Biology, University of Bristol

    10.00 Registration & Refreshments
    10.30 Chair's Welcome & Introduction
    Professor Peter Rogers, Head of Experimental Biology, University of Bristol
    10.45 The Influence of Foods on Mental Performance 
    Professor Louise Dye, Professor of Nutrition and Behaviour, Human Appetite Research Unit, Institute of Psychological Sciences, University of Leeds

    Foods and beverages may have an impact on various aspects of mental performance. This presentation will describe the potential of functional foods/nutraceuticals to maintain or improve cognition and the role of glycaemic response/glucose tolerance in modulating food effects on mental performance.
    11.15 Energy Release & Performance
    Awaiting speaker confirmation
    11.45 The Role of Omega-3 Fatty Acids in Mental Performance, Mood and Attention
    Dr Alex Richardson, Senior Research Fellow, Centre for Evidence-Based Intervention, University of Oxford; Visiting Research Fellow, Dept of Physiology, Anatomy and Genetics, University of Oxford; Founder Director of FAB Research 

    Omega-3 fatty acids are often added to foods as functional ingredients.  This presentation will describe the scientific rationale for the effects of these fatty acids on mental performance, mood and attention, and highlight the benefits of incorportaing then into products aimed at improving performance.
    12.15 New Product Development Trends to Enhance Mental Performance, Mood and Attention
    Matt Incles Market Intelligence Manager Leatherhead Food Research

    The functional food concept is rooted in providing potential physical health benefits such as gut health and heart health and, so far, functional products that aim to promote mental health benefits have taken a back seat. However, there are some signs that this might be changing. New functional food and drink products that aim to enhance mental performance, mood and attention have been brought to market and existing products (such as energy drinks) have been repositioned, claiming that they provide improved cognitive function, alertness and focus. This presentation will analyse new functional product development trends, highlighting products that claim to enhance mental performance, mood and attention.
    12.45 Lunch
    13.30 Developing Products for Cognitive Function - the Coca-Cola Experience 
    Holly Symolon, Senior Scientist, Nutrition Research, The Coca-Cola Company
    14.00 How Does Mood Influence Consumer Food Choices? 
    Awaiting speaker confirmation
    14.30 Case Study
    Awaiting speaker confirmation
    15.00 Close

    Speakers

    Professor Peter Rogers Head of Experimental Biology University of Bristol Professor Peter Rogers Head of Experimental Biology University of Bristol
    After doing degrees in biology (BSc) and experimental psychology (MSc) at the University of Sussex (1972-1976), Professor Rogers worked in teaching and research at the Universities of Leeds and Manchester (1976-1990). He completed a PhD on eating behaviour at the University of Leeds in 1983. Between 1990 and 1998 he was Head of Psychobiology in the Consumer Sciences Department, Institute of Food Research, Reading. During part of his last year with the Institute of Food Research, he worked at CSIRO Division of Human Nutrition, Adelaide, Australia. He joined the Department of Experimental Psychology, University of Bristol as Senior Lecturer in 1999; and was Head of Department during 2001 to 2004 and was promoted to Professor of Biological Psychology in 2003. Professor Rogers is a Chartered Psychologist, a Fellow of the British Psychological Society, and a Registered Nutritionist.
    Louise Dye, Professor of Nutrition and Behaviour in the Human Appetite Research Unit at the Institute of Psychological Sciences, University of Leeds Professor Louise Dye, Professor of Nutrition and Behaviour, Human Appetite Research Unit, Institute of Psychological Sciences, University of Leeds
    Professor Dye has held MRC and Royal Society Postdoctoral Fellowships in the UK and Europe including a Marie Curie Professorial Fellowship in Jena, Germany. Professor Dye is a Chartered Health Psychologist and member of the British Psychological Society. She began her career in Human Psychopharmacology and has over 20 years experience in the assessment of cognitive function following nutritional and pharmacological intervention. She has supervised over 20 doctoral students to completion within the standard period of study. Her research interests include functional foods for cognitive performance and wellbeing as well as hormone-food interactions and appetite/weight control.  She has received almost £2m in research funding from international industrial partners and UK research councils since 2005. She is associate editor of Nutritional Neuroscience and a member of the Editorial Board of Human Psychopharmacology. Professor Dye is a longstanding panel member of Panel A Diet and Health for BBSRC and reviews grants for many national and international research funding organisations. Currently, Professor Dye sits on three expert groups for the International Life Sciences Institute (ILSI). These are Postprandial Carbohydrate Metabolism. Benefits of Satiety and Biomarkers for Cognitive Function for which she also represents the cognitive expert panel on the interdisciplinary biomarkers scientific committee.
    Dr Alex Richardson, Senior Research Fellow, Centre for Evidence-Based Intervention, University of Oxford Dr Alex Richardson, Senior Research Fellow, Centre for Evidence-Based Intervention, University of Oxford; Visiting Research Fellow, Dept of Physiology, Anatomy and Genetics, University of Oxford; Founder Director of FAB Research
    Dr Richardson is a Founder/Trustee of FAB Research and a Senior Research Fellow at the University of Oxford. She is one of the world's leading experts on the role of omega-3 fatty acids in behaviour, learning and mood, having carried out the first controlled treatment trials of omega-3 for developmental conditions such as ADHD, dyslexia and dyspraxia (DCD). She has also researched into the effects of omega-3 in adult mental health conditions, and currently has more than 80 research publications. Her ongoing research includes experimental studies and controlled nutritional treatment trials.
    Alex's research aims to develop new methods of identification and management that will have practical benefit, so she works closely with education and health practitioners as well as many support groups and charities. Alex originally trained as a teacher; she is in huge demand as a speaker to public and professional as well as academic audiences, as well as for media interviews, both in the UK and abroad. Her recent book for parents and professionals ('They Are What You Feed Them', Harper Thorson 2006), summarises and explains the latest scientific evidence for the importance of diet for children’s behaviour and learning, and gives clear practical advice; and all author royalties from this book are dedicated to the FAB Research charity.
    Matt Incles, Market Intelligence Manager Matt Incles, Market Intelligence Manager, Leatherhead Food Research
    Matt heads up the Market Intelligence department and has overall responsibility for producing Market Intelligence reports, conferences and consultancy projects. Matt has delivered a wide range of consultancy projects for food industry clients and he is experienced at producing bespoke qualitative and quantitative research and analysis. Prior to joining Leatherhead Food Research, Matt worked as a Business Analyst for European Food and Farming Partnerships LLP, a consultancy business specialising in agri-food supply chain development. Matt holds a BA (Hons) from the University of Birmingham and an MSc in International Business from Aston Business School.

    Sponsorship

    Sponsoring an event at Leatherhead is an effective way for your company to stand out and catch the attention of potential prospects and current customers within the food and drink industry. As well as providing a means of introducing your company to delegates, sponsors are promoted through a number of communication channels in advance of the event, meaning that you can get your company’s name in front of additional prospects who may not actually attend the event.

    A limited number of sponsorship opportunities are available for Performance Food & Drink: Enhancing Physical & Mental Function on a first-come, first-served basis.

    Leatherhead Briefing – Sponsorship Package – £1,500 + VAT 

    • Promotion to contacts in Leatherhead's extensive database
    • Company logo on conference website with hyperlink
    • Company logo on front page of delegate workbook
    • 75-word description of company activities inside delegate workbook
    • Insert of company leaflet (max 4pp) inside delegate workbook
    • Company logo on welcome signage at venue
    • Introduction by Chairperson on the day 
    • Table-top exhibition space at event (5 foot table) for lead generation and networking
    • Attendee list
    • Two free delegate places at Performance Food & Drink: Enhancing Physical & Mental Function 

    If you are interested in sponsoring Performance Food & Drink: Enhancing Physical & Mental Function, please contact Angela Gardner on T: +44 (0)1372 822389, E: agardner@leatherheadfood.com  

    Locations & Pricing

    • Member Price
       £200.00 Plus VAT

      Non-Member Price
       £260.00 Plus VAT

      Leatherhead Food Research, Leatherhead, Surrey, UK on 02/05/2012

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