The human immune system undergoes significant changes as it develops, matures and declines. Its responsiveness changes with age and requires nutritional support. For example, the immune system of infants and young children consists primarily of a well-developed innate immune response and a developing adaptive immune response. Maturity brings forth a fully developed immune system, but a wide range of physical and lifestyle stresses can impact its effectiveness. Aging may reduce some immune function, lessen responsiveness and diminish overall effectiveness. Current thinking is that each stage can benefit from targeted dietary intervention. This webinar is designed to educate participants about the immune system at various stages of life, and ways to support or enhance it. Three experts in immune health and food science will discuss immune system development and nutritional support at each stage: infants & children, young to mature adults and seniors.
Hugh Lippman, Ph.D.
Principal Nutrition Scientist, Pediatric Nutrition Institute,
Mead Johnson Nutrition
Hugh Lippman, PhD, is a Principal Nutrition Scientist at the Pediatric Nutrition Institute at Mead Johnson Nutrition. Hugh has been at Mead Johnson since 2006. Previously, Hugh worked in the nutritional ingredients industry. Hugh received his PhD from Purdue University in the laboratory of Bruce Watkins. His thesis focused on the molecular effects of fatty acids on bone cells.
Roger Clemens, DrPH
Chief Scientific Officer, The Horn Company Past President, Institute of Food Technologists
Roger Clemens, DrPH is the Chief Scientific Officer for the Horn Company, where he is responsible for providing scientific expertise to the Horn Company’s Ingredients and Nutraceutical Divisions. Dr. Clemens is past president of the Institute of Food Technologists (IFT).
Dr. Clemens was an appointed member of the USDA 2010 Dietary Guidelines Advisory Committee with primary responsibilities in food safety, and dietary lipids and health. In addition to being a fellow of IFT, he is a fellow in the American College of Nutrition, a fellow in the Marilyn Magaram Center for Food Science, Nutrition and Dietetics, and an active member of the American Society for Nutrition (ASN).
Dr. Clemens received a BA in Bacteriology, an MPH in Nutrition, and a DrPH in Public Health Nutrition and Biological Chemistry from the University of California, Los Angeles.
Don Cox, Ph.D
Senior Vice President Healthcare Research & Development
Donald J. Cox, Ph.D. is senior vice president, Research & Development, for the Healthcare Group at Biothera. Dr. Cox has significant experience with the development and commercialization of natural products in the food, supplement and animal health industry segments. He currently leads Biothera’s research and development efforts for the use of its food-grade yeast beta-glucans in nutritional supplements, functional foods, cosmetics and animal nutrition.
Dr. Cox received a BS in chemistry and biology from Framingham State College, a Ph.D. in fermentation microbiology from Cornell University’s Department of Food Science and Technology, and an MBA from the University of Iowa School of Business Management.
Starts 8:00 am in New York | 5:00 am in Los Angeles | 2:00 pm in Paris
October 02nd, 2012