Food and disadvantaged people Louis Bonduelle Foundation Conference 2008

22.05.08: Lots of support for our first event!

The Foundation Conference brings together everyone involved in its activities. Now an annual event, the conference is an opportunity to look at all the latest news and award the Louis Bonduelle Research Award. The 2008 winner was Bérengère Coupé.

All the presentations and summaries are available to download here.  We hope you enjoy reading them and thank all those who came to the conference on Thursday 22 May 2008 at the Maison de la Chimie.

 

 

Delegate pack:

>> Download the delegate pack (summaries and news from the Foundation)

Presentations:

>> Carla Estaquio, Louis Bonduelle Research Award 2006  

>> BĂ©atrice de Reynal, Nutritionist  

>> Monique Romon, Professor of Nutrition University of Lille2

>> Laura Bettazzoli, Manager Fondazione L. Bonduelle  

>> Christophe Bonduelle, PrĂ©sident of the FLB  

>> Christophe Château, Board member of the FLB  

>> BĂ©rengère CoupĂ©, Louis Bonduelle Research Award 2008  

>> Laurence Depezay, Nutritionist 

 

Random tip

The aniseed flavour of fennel, also found in dill and celery, brings out the iodine flavours of fish and seafood. Served raw or cooked, it needs just a tiny pinch of salt.

Search

avocado bette broccoli cardoon chinese okra cucumber lentil obesity portion watercress