From weight loss medicines to the unique sensory properties of dairy foods, health experts gathered in Belfast this week to explore the complex social, psychological and biological factors shaping what we eat, and the way we do, at the Dairy Council’s annual Nutrition and Health Conference.

More than 100 nutrition, health and education professionals gathered at W5 to learn ‘What’s New’ in the field and hear the latest evidence on eating behaviour and food choice.

Chaired by Professor Sean Strain OBE, Emeritus Professor of Human Nutrition at Ulster University, the conference brought together academic and clinical experts to move the conversation beyond nutrition alone to examine other drivers of food choice, appetite and behaviour.

Opening the programme, Dr Anestis Dougkas, Institut Lyfe Research and Innovation Centre, explored how sensory perception can shape our food choices and long-term eating habits, using dairy foods as an example with their wide range of aromas, flavours and textures. His presentation highlighted how these unique sensory properties can enhance and encourage a more sustainable diet, by adding taste and flavour to plant-rich dishes. For example, cheese or yogurt can improve the taste and acceptability of vegetables and wholegrains, increasing their consumption.

Looking at the topical issue of food in schools, Newcastle University’s Dr Suzanne Spence, then presented on the intersection between policy and preference, examining how food choices in schools are shaped through policy, environment and the pupils themselves.

Later in the programme Professor Marion Hetherington, University of Leeds, addressed appetite loss in older adults. Her presentation focused on the acceptability of food-first approaches compared with oral nutritional supplements for the prevention and treatment of malnutrition.

Concluding the speaker line-up, Ulster University’s Dr Ruth Price examined how surgery and medications used to treat obesity can fundamentally reshape the way we eat. Her talk examined how appetite, taste and food preferences can shift following clinical intervention, through effects on the brain, increasing our understanding of behaviour change in this rapidly evolving area of healthcare.

The conference then closed with a lively Q&A session, providing attendees with a valuable opportunity to reflect on the latest nutrition research discussed throughout the evening.

Dairy Council for Northern Ireland nutritionist, Dr Carole Lowis, commented:

“Each year, our nutrition conference presents an opportunity to welcome professionals from across health and education and our 2026 event was no exception. At a time when people are increasingly interested in what ‘healthy eating’ really means and how to achieve it, this year’s conference focused on the bigger picture of why we eat the way we do, and how behaviour, environment and experience shape food choices throughout life. We’re very thankful to each of our speakers for sharing their research with a local audience and, ultimately, helping to further our understanding of the intricate interplay between food choice and eating behaviour.”