Ultra-Processed foods, big food and the corporate capture of nutrition - Oxford Talks

Ultra-Processed foods, big food and the corporate capture of nutrition

This is an additional seminar series (please note the location)

Abstract not yet added

Date: 30 October 2018, 13:00 (Tuesday, 4th week, Michaelmas 2018)
Venue: Venue to be announced
Speaker: Gyorgy Scrinis (University of Melbourne)
Organising department: School of Anthropology and Museum Ethnography
Part of: Unit for Biocultural Variation and Obesity Hilary 2022
Booking required?: Not required
Audience: Public
Editor: Kate Atherton