Many purposes related to improving diets require a legitimate way to characterize foods that can be considered more healthy from those thought to be less healthy. In this talk, Professor Mike Rayner from the University of Oxford, will explore current approaches and definitional challenges related to nutrient profiling and other ways of classifying foods for health-related reasons, including those related to degree of processing. Food classification systems which take into account the environmental impact of the food and other aspects of their sustainability will also be considered. Food classification systems have various uses including diet quality assessment and dietary guidelines and are needed for epidemiological studies and clinical trials. But this talk will focus on regulatory purposes such as food labelling, food marketing restrictions and food-related taxes.
Event Schedule
13:00-14:00 Light lunch
14:00-15:00 Lecture and questions
Places are free but must be booked via Eventbrite Jerry Morris 2026 registration