{"id":11607,"date":"2025-08-26T16:16:19","date_gmt":"2025-08-26T15:16:19","guid":{"rendered":"https:\/\/www.foodmagazine.ma\/?p=11607"},"modified":"2025-08-26T16:16:20","modified_gmt":"2025-08-26T15:16:20","slug":"congres-iuns-2025-la-nutrition-au-coeur-des-enjeux-globaux-a-paris","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=11607","title":{"rendered":"Congr\u00e8s IUNS 2025 : la nutrition au c\u0153ur des enjeux globaux \u00e0 Paris"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"649\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/08\/Capture-decran-2025-08-25-114252.jpg\" alt=\"\" class=\"wp-image-11608\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/08\/Capture-decran-2025-08-25-114252.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/08\/Capture-decran-2025-08-25-114252-300x195.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2025\/08\/Capture-decran-2025-08-25-114252-768x498.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>La capitale fran\u00e7aise accueille du 24 au 29 ao\u00fbt 2025, le 23<sup>\u00e8me<\/sup>&nbsp;Congr\u00e8s International de Nutrition (IUNS-ICN) au Palais des Congr\u00e8s. Plac\u00e9 sous le th\u00e8me \u00ab Une alimentation durable pour la sant\u00e9 mondiale \u00bb, cet \u00e9v\u00e9nement r\u00e9unit la communaut\u00e9 scientifique mondiale autour des grands enjeux de la nutrition.<\/p>\n\n\n\n<p>Organis\u00e9 par la Soci\u00e9t\u00e9 Fran\u00e7aise de Nutrition (SFN), en collaboration avec la F\u00e9d\u00e9ration Fran\u00e7aise de Nutrition (FFN), la F\u00e9d\u00e9ration des Soci\u00e9t\u00e9s Europ\u00e9ennes de Nutrition (FENS) et l\u2019Union Internationale des Sciences de la Nutrition (IUNS), le congr\u00e8s propose un programme riche et multidisciplinaire. Les participants assistent \u00e0 des conf\u00e9rences pl\u00e9ni\u00e8res, des colloques, des communications orales et des pr\u00e9sentations de posters, couvrant tous les aspects fondamentaux, cliniques, \u00e9pid\u00e9miologiques et sociaux de la nutrition.<\/p>\n\n\n\n<p>Les organisateurs assurent une repr\u00e9sentation \u00e9quilibr\u00e9e de tous les continents au sein des comit\u00e9s d&#8217;organisation et scientifique, afin de refl\u00e9ter la diversit\u00e9 des contextes nutritionnels. Ils facilitent \u00e9galement la participation des jeunes chercheurs et des scientifiques issus de pays \u00e0 revenu faible ou interm\u00e9diaire.<\/p>\n\n\n\n<p>Un vaste espace de r\u00e9seautage est mis \u00e0 disposition au c\u0153ur du Palais des Congr\u00e8s pour encourager les \u00e9changes professionnels dans un cadre convivial.<\/p>\n\n\n\n<p>Parmi les temps forts du congr\u00e8s, un symposium intitul\u00e9 \u00ab Redefining Food Processing \u2013 Critical Interventions Enabling Food Security, Supporting Consumer Needs and Sustainability of Global Food Systems \u00bb.&nbsp;Pr\u00e9vu le 27 ao\u00fbt 2025, ce symposium met en lumi\u00e8re le r\u00f4le cl\u00e9 de la transformation alimentaire dans la s\u00e9curit\u00e9 alimentaire, la durabilit\u00e9 et la r\u00e9ponse aux besoins des consommateurs.<\/p>\n\n\n\n<p>Les inscriptions sont ouvertes sur\u00a0<a href=\"http:\/\/www.icn2025.org\/\" target=\"_blank\" rel=\"noopener\" title=\"\">www.icn2025.org<\/a>\u00a0, et les \u00e9changes se poursuivront en ligne.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La capitale fran\u00e7aise accueille du 24 au 29 ao\u00fbt 2025, le 23\u00e8me&nbsp;Congr\u00e8s International de Nutrition (IUNS-ICN) au Palais des Congr\u00e8s. Plac\u00e9 sous le th\u00e8me \u00ab Une alimentation durable pour la sant\u00e9 mondiale \u00bb, cet \u00e9v\u00e9nement r\u00e9unit la communaut\u00e9 scientifique mondiale autour des grands enjeux de la nutrition. Organis\u00e9 par la Soci\u00e9t\u00e9 Fran\u00e7aise de Nutrition (SFN), &hellip;<\/p>\n","protected":false},"author":1,"featured_media":11608,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-11607","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11607","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11607"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11607\/revisions"}],"predecessor-version":[{"id":11609,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/11607\/revisions\/11609"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/11608"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11607"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11607"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11607"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}