14th EUROPEAN NUTRITION CONFERENCE FENS 2023, BELGRADE SERBIA

Industry organized symposiums

Organised by Beneo

Chairs: Markus Heinrichs, University of Freiburg, Freiburg, Germany and Stephan Theis, Beneo-Institute, Mannheim, Germany 

Impact of glycemic index on sleep and memory consolidation
David Benton, Swansea University, Swansea, UK

Prebiotics and the gut-brain-axis
Markus Heinrichs, University of Freiburg, Freiburg, Germany

Effects of prebiotics on intestinal colonization and mood
Robert Rastall, University of Reading, Reading, UK

Chair-led discussion

Organised by Cosun Nutrition Center
Chair: Frans Kok, Wageningen University and Research, Wageningen, The Netherlands

Introduction:
Frans Kok, Wageningen University and Research, Wageningen, The Netherlands

Protein transition:
shift to optimal diets within planetary boundaries; Fras Kok, Wageningen University and Research, Wageningen, The Netherlands

Consumer interest in healthy and sustainable diets:
Wim Verbeke, University of Ghent, Ghent, Belgium

The plant positive way:
role of value chain actors and industry solutions:
Andries Olie, Cosun Nutrition Center, Hilversum, The Netherlands

Chair-led discussion
Summary and conclusions

Organised by Atlantia Clinical Trials  

Chair: Irene Cisma Díaz, Atlantia Clinical Trials, Cork, Ireland and Shauni Fitzgerald, Atlantia Clinical Trials, Cork, Ireland  

Clinical trial design;
Vânia Maria Barbos, Atlantia Clinical Trials, Cork, Ireland
 

Recruitment and patient outcomes;
Onthatile Serehete, Atlantia Clinical Trials, Cork, Ireland
 

Data integrity & real-world data;
Gillian Dunngalvin, Atlantia Clinical Trials, Cork, Ireland
 

Chair-led discussion  

Organised by Quorn Foods  

Chair: Hannah Theobald, Quorn Foods, Stokesley, United Kingdom  

Nutritional attributes of fungi and mycoprotein;
Hannah Theobald, Quorn Foods, Stokesley, United Kingdom    

Mycoprotein and health;
Benjamin Wall, University of Exeter, Exeter, United Kingdom  

How fungal cellular structure underpins the health benefits of mycoprotein;
Frederick Warren, Quadrum Institute Biosciences, Norwich, United Kingdom  

Fungi and food based dietary guidelines – current status and evidence gaps;
Emma Derbyshire, Nutritional Insight, Epsom, United Kingdom  

Panel discussion  

Organised by Ajinomoto 

Chairs: Julie Mennella, Monell Chemical Sciences Center, Philadelphia, USA; Tia Rains, Ajinomoto Health & Nutrition North America, Itasca, USA

Umami basics; Gary Beauchamp, Monell Chemical Sciences Center, Philadelphia, USA

Umami and satiety;
Kees de Graaf, Wageningen University and Research, Wageningen, The Netherlands

Umami and infant development;
Julie Mennella, Monell Chemical Sciences Center, Philadelphia, USA 

Umami and salt reduction;
 Soo-Yuen Lee, University of Illinois, Urbana-Champaign, USA 

Chair-led discussion

Organised by Upfield 

Chair: Armando Perez, Umeå University, Umeå, Sweden 

Important actors in food systems toward healthy and sustainable diets;
Sander Biesbroek, Wageningen University and Research, Wageningen, The Netherlands
 

Sufficient and nutritious plant-based foods; 
Paul Whitehouse, Head of Scientific Affairs, Upfield R&D, Wageningen, The Netherlands 

The need for standards to improve accessibility and affordability of plant based foods; 
Lorenza Jachia, Senior Economist at UN resident coordinator’s office, Belgrade, Serbia 

Organised by dsm-fermenich

Chair: Helene McNulty, Ulster University, Coleraine, United Kingdom  

Welcome and introduction;
Helene McNulty, Ulster University, Coleraine, United Kingdom
 

Positive aspects and unintentional health concerns of shifting to plant-based diets;
Julia Bird, Bird Scientific Writing, Wassenaar, The Netherlands 

Developing micronutrient adequate diets within planetary boundaries: what are the challenges and potential solutions?;
Flaminia Ortenzi, Global Alliance of Improved Nutrition (GAIN), Geneva, Switzerland  

Mineral bioavailability of plant-based alternatives;
Ann-Sofie Sandberg, Chalmers University, Gothenberg, Sweden
 

The importance of nutrient standards for plant-based alternatives;
Adam Drewnowski, University of Washington, Seattle, USA