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Consumption of Engineered Foods covering Dietary and Nutritional Aspects
This will be presented by Satya Shivkumar, Professor of Materials Science, WPI. Most of the foods that we eat on a daily basis have been engineered to maximize ease of processing, control the textural characteristics and prolong shelf life. Various processing treatments can influence the effectiveness of the macro and micro nutrients available in the original ingredients. This presentation will provide basic information on the micro and macro nutrients available in foods. The effects of processing on the degradation and absorption of these nutrients will be covered. The effects of cooking on the nutrients will be mentioned with specific attention to Indian dishes. . Saheli Shrewsbury will also be conducting a Food Drive Collection for the holiday season intended for Worcester County Food Bank in December. All food donations will be collected in the Library parking lot at the end of the meeting
Date: 11/13/2011
Location: Shrewsbury Public Library 609 Main Street Shrewsbury, MA 01545
Time: 2.00 pm - 4.00 pm
Organized By: Saheli Shrewsbury
Cost: None
Contact: sahelishrewsbury@gmail.com 508-925-0445
Web: http://www.facebook.com/#!/pages/SaheliBoston/310008826821
Email: sahelishrewsbury@gmail.com
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