AMSA Educational Webinars
Most Recent AMSA Webinars
AMSA Educational Webinar: "Good food" in moralizing foodscapes: who benefits and what is at stake?
Recorded Jun 8, 2022
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.
Overview:
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.
Presenter:
After 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
Activists Update/Watch
AMSA Educational Webinar: "Good food" in moralizing foodscapes: who benefits and what is at stake?
Recorded Jun 8, 2022
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.
Overview:
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.
Presenter:
After 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
Career Development
AMSA Educational Webinar: "Good food" in moralizing foodscapes: who benefits and what is at stake?
Recorded Jun 8, 2022
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.
Overview:
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.
Presenter:
After 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
Food Animal Antibiotic Use
AMSA Educational Webinar: "Good food" in moralizing foodscapes: who benefits and what is at stake?
Recorded Jun 8, 2022
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.
Overview:
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.
Presenter:
After 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
Food Safety
AMSA Educational Webinar: "Good food" in moralizing foodscapes: who benefits and what is at stake?
Recorded Jun 8, 2022
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.
Overview:
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.
Presenter:
After 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
Grants
AMSA Educational Webinar: "Good food" in moralizing foodscapes: who benefits and what is at stake?
Recorded Jun 8, 2022
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.
Overview:
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.
Presenter:
After 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
Industry Updates
AMSA Educational Webinar: "Good food" in moralizing foodscapes: who benefits and what is at stake?
Recorded Jun 8, 2022
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.
Overview:
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.
Presenter:
After 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
Labeling
AMSA Educational Webinar: "Good food" in moralizing foodscapes: who benefits and what is at stake?
Recorded Jun 8, 2022
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.
Overview:
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.
Presenter:
After 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
Meat in the Diet
AMSA Educational Webinar: "Good food" in moralizing foodscapes: who benefits and what is at stake?
Recorded Jun 8, 2022
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.
Overview:
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.
Presenter:
After 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
Quality
AMSA Educational Webinar: "Good food" in moralizing foodscapes: who benefits and what is at stake?
Recorded Jun 8, 2022
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.
Overview:
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.
Presenter:
After 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
Sensory
AMSA Educational Webinar: "Good food" in moralizing foodscapes: who benefits and what is at stake?
Recorded Jun 8, 2022
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.
Overview:
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.
Presenter:
After 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
Sustainability
AMSA Educational Webinar: "Good food" in moralizing foodscapes: who benefits and what is at stake?
Recorded Jun 8, 2022
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.
Overview:
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.
Presenter:
After 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