Anthony Fardet

About him:

Dr. Anthony Fardet is a senior research scientist in INRA. With a food engineer degree of AgroParisTech and PhD in Human Nutrition from the University of Aix-Marseille, he worked for 12 years on the health potential of grains according to experimental approaches (in vitro, animal and human studies), especially including metabolomic studies. He conducted the laboratory researches at INRA (10 years), IRD (1 year for scientific cooperation) and Danone (1 year post-doctoral position) on different cereal products commonly consumed such as pasta, biscuits, weaning flours, bread and ready-to-eat breakfast cereals, and on important cereal compounds that are antioxidants, fiber, polyphenols and lipotropes. Since 2009, his work mainly consists of in biblio studies: collection, management, analyses, expertise, synthesis and dissemination of new scientific data based on qualitative syntheses (narrative and systematic reviews) and quantitative syntheses (data mining studies) as well as concept, opinion and forsight papers. His work has generated new nutritional data, concepts and/or paradigms for preventive nutrition based on holistic and integrative approaches (compared to the reductionist approach mainly used until today). Today his research project is the systematic characterization of food degree of processing in relation with its health potential. He is particularly working on the characterization of ultra-processed foods, and to the development of a food index according to degree of processing. His researcher activities also include many expert activities: he particularly had a 3-year term position at the ANSES Nutrition Expert Committee. His expertise also includes the private sector such as agro-food industry and food large retail. 

About his talk:

"Influence of processing on cereal health potential: holistic versus reductionist approaches"

The application of reductionist and holistic paradigms on cereal processing and its health potential will be examined. The consequences on ranking cereal products according to degree of processing for public health will be discussed. A particular focus will be done on cereal matrix, and on epidemiological studies relating cereal consumption and health outcomes according to degree of processing.