January 27th, 2015
A University of Georgia professor presented the importance of non-genetically modified, locally-grown and organic foods and how consumers respond to healthier offerings Monday to a group of students and faculty.
Louise Wicker, a professor of food science at technology and the team leader of the UGA Obesity Initiative: Food Ingredients and Obesity, said a large percentage of Americans are grouped into a category referred to as “non-foodies,” where there is a decline in cooking skills, knowledge and interest.
Wicker said this decline leads to cheaper meals and a higher reliance on time-efficiency, rather than the healthiness of meals.
The Obesity Initiative at UGA, Wicker said, aims “to develop and enhance conversations among value chain providers about improving food quality, while still maintaining the demands of the consumer, specifically taste, price and convenience.”
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