Malnutrition is the leading cause of death among children in developing countries, with severe acute malnutrition killing more than 3.5 million children each year. Overall, malnutrition contributes to more than half of the 11 million preventable deaths each year. Further, malnutrition makes both children and adults more subject to infectious diseases such as HIV/AIDS, Malaria, and TB, less likely to respond to medical treatment, and ultimately less likely to survive.
Various forms of food aid from donations of bulk grains to formulation of nutritious blends such as corn-soy-milk have been undertaken in the last 60 years. A more recent approach is that of Ready-To-Use Therapeutic Foods for both clinical and at-home treatment. This webcast will discuss the formulation, production, utilization, and impact of well established RUTFs as well as novel approaches being currently investigated. It will inform the Food Science community of work currently being carried out principally by physicians and nutritionists.
Product Developers, Company Management, Sales & Marketing Personnel, Plant Production Personnel, Quality Assurance Managers and Supervisors, Food Safety Specialists, Product manufacturers, Research Staff, Regulators, Academics, Students
Beginner, Intermediate, and Advanced
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09/15/10 9:00 AM
Dr Jinru Chen
Univ of Georgia
R. Dixon Phillips
Univ of Georgia
Meds & Food For Kids
Dr. Wolff founded MFK in 2003 in response to the inadequacies of malnutrition treatment in Haiti. After witnessing first-hand the power of RUTF while visiting RUTF-pioneer Dr. Mark Manary in Malawi, Dr. Wolff transferred the technology of RUTF to Haiti, a country where she had previously been volunteering for more than 15 years. Dr. Wolff is also a pediatrician in private practice in St. Louis, Missouri and a Professor of Clinical Pediatrics at Washington University School of Medicine.
Firibu Kwesi Saalia
Dr Dorothy Nakimbugwe
Dr. Nakimbugwe is an Associate Professor in the Department of Food Science at Makerere University in Uganda. She has extensive experience in food formulation, microbiology, and nutrition.