Nutritional Analysis of Food Products

Retour aux articles

The objective of this conference was to train future nutritionists on nutritional analysis methods and teach them factors to consider in the selection of the most appropriate nutritional analysis method considering the nature of the product and the targeted goals. Then, database analysis was discussed in detail: elements required to perform the nutritional analysis and procedures to increase the reliability of the results.

Presented by Diana Ickx, Nutritionist and Project Manager at ACC Label Inc.
to Nutrition Students at the University of Montréal
November 24, 2015

Subscribe to
our newsletter

  • This field is for validation purposes and should be left unchanged.

On our blog

Watch ACC Label at l’Épicerie

Tune into CBC television show, l’Épicerie, to watch ACC Label En savoir plus [+]