BLOOMINGTON, Ind. – Many may remember their parents’ admonition to “eat your vegetables.” Healthcare providers warn against taking in too many calories, too much sugar and too much fat. Some doctors are writing prescriptions for healthier foods.
On the menu for the next event in the Indiana Life Sciences Collaboration Conference Series is a day of discussion, “The Intersection of Food, Diet and Healthcare.” Experts in nutrition, agribusiness, medicine and healthcare will discuss the role of the food chain in Indiana’s life sciences industry.
The conference, organized by the Indiana University’s Kelley School of Business and its Center for the Business of Life Sciences, will take place May 10 at One America Tower in Indianapolis.
“As our understanding of food and its effects on and interaction with the body increase at the molecular level, the opportunities to put it to use for population health are significant,” said George Telthorst, director of the Center for the Business of Life Sciences.
“Besides helping feed the world’s growing population and affecting the social determinants of health, the potential of gene-edited crops to act as treatments for a variety of conditions could meaningfully reduce future healthcare costs,” Telthorst added. “How these products are labeled, marketed and sold is a part of the equation as well. Stakeholders and observers will share their thoughts and opinions on the benefits and concerns regarding this part of the life sciences industry.”
The keynote speaker will be Jayson Lusk (pictured left), Distinguished Professor and head of the Department of Agricultural Economics at Purdue University,” who will speak on the topic, “GMOs from Farm to Fork.”
One of today’s most prolific and cited food and agricultural economists, Lusk has published more than 220 articles in peer-reviewed scientific journals on a wide range of topics. His first trade book, “The Food Police: A Well-Fed Manifesto about the Politics of Your Plate,” was published in 2013. His most recent book is “Unnaturally Delicious: How Science and Technology are Serving Up Super Foods to Save the World.”
The conference will begin at 9 a.m. with the presentation “Writing a Prescription for Food – It’s Not That Easy,” by Jennifer Spear, senior population health strategy professional at Humana.
The first of two panel discussions, “Your Food and You: Biology and Physiology,” will feature Dr. Jon Vanderhoof, medical advisor at Mead Johnson Nutrition; Robert Considine, director of the Diabetes Center of the Indiana Biosciences Research Institute; Brad Shurdut, vice president, regulatory and government affairs at Intrexon; and Michael Klemsz, associate professor of microbiology and immunology at the IU School of Medicine.
The second panel, “When Business and Science Meet: The Impact on our Plate and Healthcare,” will feature Dennis Schaffler, executive director, global food industry and engagement at Elanco Animal Health; Unai Miguel Andres, geographic information system and data analyst at the Polis Center at IUPUI; Alexandra Lewin-Zwerdling, vice president, research and partnerships, IFIC Foundation; and Laura Epstein, senior policy advisor at the Food and Drug Administration’s Center for Veterinary Medicine.
The registration fee is $175 and includes lunch. Students at accredited Indiana institutions of higher education may qualify for a discounted rate. Registration and additional information are available on the conference webpage or by contacting Kelli Conder at the Kelley School at 812-856-0915 or firstname.lastname@example.org.