Working in Food Labelling

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This lecture aimed to familiarize dietetic and food science students about working in food labelling.

The lecture began with the subject of client relations: understanding the needs and the expectations of clients; evaluating labelling projects and the role of the expert advisor. Common traps in nutritional analysis and food labelling in general were discussed, as well as different career perspectives in food labelling. The presentation ended with an overview of upcoming regulatory modifications and the challenge of keeping up to date.

Presented by Carole Fournier, Nutritionist and President of ACC Label Inc.

  • November 1st 2016
    Guest lecture in the Comparative Food Law graduate course (FdSc 555)
    McGill University
  • October 24, 2016
    to Dietetic and Human Nutrition undergraduate students
    Course NUTR-345 – Food Service Systems Management
    McGill University

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