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L’utilité de ce genre d’institutions est incontestable. Car le monde moderne est sans cesse confronté à des innovations, médicales ou autres, qui s’appliquent à l’homme ou à son environnement proche. Ce lieu est donc nécessaire pour préparer la matière intellectuelle qui sera ensuite transférée aux citoyens afin que ceux- ci puissent se prononcer quant à la légitimité de ces innovations.

 

Professeur Axel Kahn, le célèbre généticien français, lors de l’inauguration de la Fondation Brocher

 

Podcasts du Cycle Brocher

 

 

 

Le Cycle Brocher organise de nombreuses conférences au cours de l'année. La plupart des conférences sont disponibles en podcast

Retrouvez les podcasts du Cycle Brocher

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Zeyuan Wang Zeyuan Wang

Ph.D. candidate - University of Toronto
China

Profil LinkedIn
Zeyuan Wang is a Ph.D. candidate in Social and Behavioral Health Sciences at the University of Toronto and a graduate fellow in the Culinaria Research Center at the University of Toronto Scarborough. His ancestors are from four different ethnic groups in Central Asia and East Asia (Hakka, Hui, Han, and Sogdian). His previous academic training includes social sciences, biochemistry, nutritional sciences, global health, engineering, and business. His main research focus is traditional and Indigenous food systems and nutrition, using traditional knowledge to adapt to climate change, mixed-method research, breastfeeding behavior, food and spirituality, and social and commercial determinants of health. He is also exploring how to use visual arts for sustainable Indigenous food system education. His doctoral study is on how industrial food marketing and traditional health beliefs influence infant feeding in extremely remote areas in the Philippines. He is collaborating with scholars from the Silk Road countries for the sustainable food system transformation in Southeast Asia and Central Asia. He has fieldwork experience in India, Mexico, Armenia, Tanzania, Kenya, China, Ecuador, Kazakhstan, Uzbekistan, and the Philippines. He has been closely working with international organizations, such as FAO and UNESCO. He is also a junior member of the Task Force on Indigenous and Traditional Food Systems and Nutrition under the International Union of Nutritional Sciences.