My lecture is at 7:00 p.m. It is part of a series on Food Production, Consumption, and Security. Open to public on the Lethbridge campus.
This is a talk on “fortification of condiments and seasonings: public health vs. marketing” from 11:45-12:15. This World Health Organization consultation is on “fortification of condiments and seasonings with vitamins and minerals in public health: from proof of concept to scaling up.”