Food fortification remains a fundamental public health intervention for mitigating micronutrient deficiencies. By enriching widely consumed products—think cereals, dairy, or beverages—with key vitamins and minerals, fortification strategies address nutritional gaps at the population level. This session delves into the underlying scientific principles, the technological methods used to incorporate nutrients, and the regulatory frameworks that govern fortified foods.Participants will examine how to select appropriate nutrients, evaluate their bioavailability, and maintain product safety and palatability—because, let’s face it, fortified foods still need to taste good. The discussion also highlights the critical role fortification plays in reducing malnutrition, supporting immune health, and promoting long-term well-being.Ultimately, a nuanced understanding of these strategies empowers nutritionists, food technologists, and public health professionals to design evidence-based interventions that enhance dietary quality and address specific health needs within various populations.
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