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Webinar: Meeting the Needs of the Immune System at Each Life Stage

The Lifestages 2012 virtual conference featured a series a webinars, including one focused on the body’s changing immune health needs throughout the life cycle. This is an important topic because the human immune system undergoes significant changes as it develops, matures and declines. Current thinking is that each life stage can benefit from targeted dietary intervention.  A replay of this webinar is available here.  The conference was sponsored by FoodNavigator.com and NutraIngredientsUSA.com.

A panel of experts in immune health and food science will discuss immune system development and nutritional support at each stage: infants and children, young to mature adults, and seniors.

The presenters:

Hugh Lippman, Ph.D., Principal Nutrition Scientist, Pediatric Nutrition Institute, Mead Johnson Nutrition. Dr. Lippmann joined Mead Johnson in 2006.  Previously he worked in the nutritional ingredients industry.  Dr. Lippmann received his Ph.D. from Purdue University in the laboratory of Bruce Watkins.

 

Roger Clemens, DrPH, Chief Scientific Officer, The Horn Company, Past President, Institute of Food Technologists (IFT).  Dr. Clemens was appointed a member of the USDA 2010 Dietary Guidelines Advisory Committee with primary responsibilities in food safety, dietary lipids and health.  In addition to being a fellow of IFT, he is a fellow in the American College of Nutrition, a fellow in the Marilyn Magaram Center for Food Science, Nutrition and Dietetics, and an active member of the American Socity for Nutrition.  Dr. Clemens received a BA in Bacteriology, an MPH in Nutrition and a DrPH in Public Health Nutrition and Biological Chemistry from the University of California, Los Angeles.

Don Cox, Ph.D., Senior Vice President, Healthcare R&D, Wellmune.  Dr. Cox has significant experience with the development and commercialization of natural products in the food, supplement and animal health industries. Dr. Cox received a BS in chemistry and biology from Framingham State College, a Ph.D. in fermentation microbiology from Cornell University’s Department of Food Science and Technology, and an MBA from the University of Iowa School of Business Management.

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