AMSA Educational Webinar: "Good food" in moralizing foodscapes: who benefits and what is at stake?

  • Dates: 02 – 02 Jun, 2022

AMSA Educational Webinar: "Good food" in moralizing foodscapes: who benefits and what is at stake?

June 2, 2022
10:00-11:00 am CT

Good food" is a slippery concept. It comes with obvious moral and ideological overtones, serves different and often antagonistic agendas, and is strikingly difficult to define, as its meaning varies greatly depending on the narrator. "Is meat a good food?", for instance, is a simple question that may nonetheless trigger complicated debates. Currently, the food system conversation is primarily one that tries to actively narrow down the various meanings of "good food" to the one favoured by the most influential actors. Losing the battle over the semantics may as well mean losing one's seat around the policy table.

Frédéric LeroyAfter having studied Bio-engineering Sciences at Ghent University, Dr. Frédéric Leroy obtained a PhD in Applied Biological Sciences at the Vrije Universiteit Brussel in 2002, where he continued his academic career at the research group of Industrial Microbiology and Food Biotechnology as a post-doctoral fellow of the Research Foundation Flanders. Since 2008, he holds a professorship in the field of food science and biotechnology. His research primarily deals with the many ecological aspects and functional roles of bacterial communities in fermented foods, with a focus on animal products.


This webinar is hosted by the American Meat Science Association (AMSA). The webinar is interactive and will last approximately 60 minutes including Q&A.  Registration is complimentary, but you must first register by clicking on the enrollment: https://meatscience-org.zoom.us/webinar/register/WN_eRVKu3djTAChdxbhLnntZg . Once you have registered, you will receive an e-mail message confirming your enrollment status and information that you need to join the webinar.



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