Functional food has been gathering more attention by the year. Originating from human nutrition studies, functional foods are those that can offer health benefits beyond their nutritional value. However, how can they be helpful and useful to swine producers and nutritionists? To discuss that, we have a conversation with Dr. Alison Duncan, who has built an outstanding and recognizable career in functional foods. She shares her definition of functional foods, the way their beneficial properties can be transferred through pork meat, and the critical aspects of the past and future of such an exciting topic.

"There are a lot of new possibilities when we think about the future of functional foods and bioactive constituents. However, combating misinformation must be a part of our job too." – Dr. Alison Duncan

What you’ll learn:

• (00:00) Highlight
• (01:45) Introduction
• (04:08) What does the term "functional foods" mean?
• (09:29) Is soybean meal a functional food for pigs?
• (12:38) Transferring functional properties into pork meat
• (18:01) Consumer decisions based on product information
• (26:12) The history of functional foods
• (31:18) The future of functional foods

Meet the guest: Dr. Alison Duncan

Experience

• Current: Professor at the University of Guelph

Background

• Ph.D., Nutritional Science (University of Minnesota)
• M.Sc., Nutritional Science (University of Toronto)
• B.A.Sc., Applied Human Nutrition (University of Guelph)

Connect with the guest!

𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.

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