Scientific Program

Abstract:

Harmonized rules of menu eco and nutrition labelling represent the keys for transparency in declaration and equity in commercialization, in the benefit of the final consumer. The final consumer need correct and simple information regarding the energy value and principal components with impact on human health. In this moment, the legislation is axed on the nutritional components with negative impact on public health but the balance of nutrients from daily’s diets need to be considered, not for individual dishes, beverages or meals(breakfast, lunch, dinner, event menus). 

The science-based solution that the author propose to be used in the harmonised menu nutrition labelling is the personalized nutrition assessment of the daily nutrients intake correlated with using the menu composition information’s declared on the nutrition label, as single solution to correct individual, groups and social communities nutrition. Harmonization of key science-based solutions could be implemented by the academia in collaboration with the standardisation association, integrating the society needs and considering implementation power of the foodservices units. In the previsions research study(Vintila, 2021), the author proposed a simple legal procedure of expressing and designing the menu’s nutrition declaration strictly according with the Annex XV of Regulation (EU) NO. 1169/2011 requirements, in a classic format (listed in the menu, as a nutritional statement) and in electronical format(QR code).

The scientific assessment of the nutritional and environmental impact of outlet catering daily menus production and serving procedures reflect the fact that the foodservice activities ecological footprint depends on number of servings, the complexity of recipes and the nature of food ingredients (Vintila, 2023).

Audience Take Away: 

• Global harmonization of eco and nutrition labelling 
• Optimal solutions for the consumer choices
• Good ideas to be used by the consumer protection organizations
• Improvement of the industrial and casnic menu’s production 

Biography:

Vintila luliana is actually Associate Professor, PhD in Food Science and Engineering. She is author of 22 books and book chapters in international and national publishing houses (Elsevier, Wiley, Lambert), first author and co-author for 14 articles in ISI journals and relevant ISI proceedings, 26 BDI scientific papers indexed in recognised international databases, 43 articles presented in national and international conferences and 23 articles revues. Also, she is member of prestigious international organisation such European Federation of Food Science and Technology (2009), Co-Chair WG Nutrition in Global Harmonization Initiative (since 2013), International Society of Food Engineering (2010), Balkan Environmental Association (2008), Global Environmental Standard (GES) Community of Interest (2011), European Academy for Education and Social Research (2012). She act as international projects expert for European Science Foundation, Eurostar Programme, EC « Expert area in the Participant Portal » and « Connecting Europe Facility », EU TAIEX, COST, EACEA, Erasmus Mundus(2010).She is Guest Associate Editor and Research Topic Editor for “Frontiers in food science and technology”, Regional Editor “Advance Journal of Food Science and Technology”, Academic Editor European Journal of Nutrition&Food Safety, Editorial Board Member SciEdTech, Editorial Board Member African Journal of Water Conservation and Sustainability, Editorial Board Member International Scholar Journals, etc.