14th EUROPEAN NUTRITION CONFERENCE FENS 2023, BELGRADE SERBIA

Scientific Committee organized simposiums

FENS Presidential Symposium

Increasing trust in the science of nutrition

Nutrition across the life course

Nutrition and early life
Nutrition and healthy ageing
Gut microbiota & health throughout different life stages
Food for thought, and for cognitive ageing
School food programmes and impact on future health and well-being: global perspectives
Chemical sensory food characteristics and nutrition
Promoting better health through improved nutrition through the lifecycle
High-Value Nutrition - Growing New Zealand’s science to take high-value foods to the world

Nutrition, metabolism and chronic diseases

Nutrition, dysbiosis and cardiometabolic health
Diet quality and cardiometabolic health
Dietary Carbohydrates and Health
Novel human intervention trials to promote health
The role of diet and nutrition before, during and after cancer treatment
Dietary fatty acids and chronic diseases
Quality of life and obesity prevention in an increasingly obesogenic Europe
Obesity-from biology to epidemiology and public health
Increase your whole grain intake with RYE - Here is how and why!
Measuring and promoting adherence to the Mediterranean Diet, as a model for sustainable diets: Part 1
Measuring and promoting adherence to the Mediterranean Diet, as a model for sustainable diets: Part 2

Dietary studies, guidelines and recommendations

Adherence to healthy dietary profiles
Food-based dietary guidelines: new aspects
How far are we from the Global Health Plan objective of 30% global reduction of salt intake by 2025?

New technologies in nutrition research

New technologies for data acquistion and analysis
Use of innovative technologies in human nutrition research
Going beyond the surface: how stable isotopes are advancing nutrition research

Personalized nutrition

Personalized nutrition approaches to the prevention and treatment of metabolic disorders
Personalized nutrition 20 years on: where next?
The role of precision nutrition in future health promotion

Nutrition and the environment, sustainability and biodiversity

Biodiversity on our plate
Sustainable consumption into practice
Different concepts to incorporate sustainability in food-based dietary guidelines in Belgium (Flanders), Germany and the Nordic/Baltic countries 

Food science

A different perspective on processed foods
Novel alternatives
Novel foods
Using food data and approaches for nutrition and health research and public health policy

Dietary bioactives

Polyphenols and other bioactives: time for dietary recommendations?
Interplay between dietary bioactives, gut microbiota and metabolic health
Controversies on alcohol consumption: pros and cons
Omega-3 fatty acids and the brain
GOED Symposium on EPA/DHA Omega-3s

Nutrition education, consumers and practitioners

Education for Behaviour Change
Transitioning mainstream consumers to sustainable & healthy plant-based diets
Increasing transparency in the food chain by technology to facilitate healthy food choices
Developments in nutrition communication in Europe: Three key topics the EPHNA is taking on

Cultural, societal and behavioural aspects of diet and nutrition

Psychosocial and sociocultural determinants of food choices and implications for sustainable healthy diets
Are we helping people make healthier choices?
Dramatic changes in eating habits and food environment - challenges for the public health in Georgia

FENS Presidential Symposium

Chairs: Philip Calder, University of Southampton, Southampton, UK and Jan de Vries, Nutrition Solutions, The Netherlands 

What are the concepts and methods we need for the future of nutrition science?  
Hinke Haisma, University of Groningen, Groningen, The Netherlands  

The European nutrition research landscape: diversity and perspectives
Armando Perez-Cueto, Umeå University, Umea, Sweden

Strengthening the future of nutrition trial reporting: CONSORT-nut?
Jessica Rigutto, ETH, Zurich, Switzerland

Discussion
Chair-led discussion with the audience  

Chairs: Kirsi Laitinen, Turku University, Turku, Finland and Isabelle Herter-Aeberli, ETH, Zurich, Switzerland 

Preconception and pregnancy nutrition for improving fertility and long-term health prospects of the child
Keith Godfrey, University of Southampton. Southampton, UK

Vegan diets in children
Liisa Korkalo, University of Helsinki, Helsinki, Finland 

New interventions to promote healthy eating habits and prevent overweight in children
Camilla T. Damsgaard, University of Copenhagen, Copenhagen, Denmark

Future prospects + discussion
Chair-led discussion with the audience

Chairs: Vilborg Kolbrún Vilmundardóttir , University of Iceland, Reykjavik, Iceland and Camilla Damsgaard, University of Copenhagen, Copenhagen, Denmark

Transition to retirement: Diet, women and menopause
Sarah Berry, King’s College London, London, UK

Transition to retirement: Diet quality and aging in men
Sian Robinson, Newcastle University, Newcastle, UK

Nutrition and physical functioning in older adults
Marjolein Visser, Vrije Universiteit Amsterdam, Amsterdam, The Netherlands

Future prospects + discussion
Chair-led discussion with the audience

Organised by ILSI Europe

Chair: Kristin Verbeke, KU Leuven, Leuven, Belgium Co-chair: Elaine Vaughan, Sensus, The Netherlands

Prebiotics, infectious diseases and immunity
Paul de Vos, University of Groningen, Groningen, The Netherlands

Biological ageing an the human intestinal microbiota
Miguel Gueimonde, IPLA-CSIC, Villaviciosa, Spain

A systematic review of breast milk microbiota composition and the evidence for transfer to and colonization of the infant’ gut
Christine Edwards, University of Glasgow, Glasgow, UK

Organised by ILSI Europe

Chair: David Vauzour, University of East Anglia, Norwich, UK Co-chair: Anirikh Chakrabarti, Cargill, Belgium

The EAT–Lancet reference diet and cognitive function across the life course
Curie Kim, King's College London, London, UK

Prebiotics for a sharp mind? What we know and where to go next
Boushra Dalile, KU Leuven, Leuven, Belgium

Multi-nutrient interventions and cognitive ageing: are we barking up the right tree?
Hayley Young, Swansea University, Swansea, UK

Organised by The Nutrition Society

Chair: Robert Akparibo, University of Sheffield, Sheffield, UK

The impact of the UK free school meals policy on children’s health and well-being
Jayne Woodside, Queen’s University, Belfast, UK

The importance of school food for well-being and learning: evidence from Finland
Maijaliisa Erkkola, University of Helsinki, Helsinki, Finland

Scaling up school food interventions in the global south
Alan Jackson, University of Southampton, Southampton, UK

Chair led discussion

Organised by: The French Nutrition Society

Chairs: Marie-Josephe Amiot-Carlin, INRAE and Montpellier University of Excellence, Montpellier, France and Luc Penicaud, CNRS, Touluse, France

Sensory capacities and their impact on eating behaviour, diet and health
Paolo Gasparini, University of Trieste, Trieste, Italy

Retronasal olfactory perception and food intake
Thomas Hummel, University of Dresden, Dresden, Germany

Brain activation in response to sweet taste in children
Luc Marlier, CNRS, University of Strasbourg, Strasbourg, France

Discussion
Chair led discussion

Organised by The Nutrition Innovation Centre for Food and Health (NICHE), Ulster University

Chairs: Helene McNulty, Ulster University, Coleraine, UK and Mary Ward, Ulster University, Coleraine, UK  

Nutritional status and food intake patterns in UK and Irish children:
Challenges and opportunities in an obesogenic environment: Maeve Kerr, Ulster University, Coleraine, UK   

Generating novel and sustainable bioactive protein ingredients from low-value underutilised sources:
 A marine experience from Ireland: Philp Allsopp, Ulster University, Coleraine, UK  

Nutrition and mental health in ageing: Latest findings from the TUDA study of older adults incorporating new technologies and interdisciplinary expertise: Catherine Hughes, Ulster University, Coleraine, UK  

Organised by High-Value Nutrition, New Zealand National Science Challenge

Chairs: Joanne Todd, University of Auckland, Auckland, New Zealand  

High-Value Nutrition:
Growing New Zealand’s Science to take high-value foods to the world; Joanne Todd, University of Auckland, Auckland, New Zealand  

Dietary interventions, digestive physiology and microbiome modulation;
Nicole Roy, University of Otago, Dunedin, New Zealand  

He Rourou Whai Painga:
A New Zealand diet for metabolic health and family wellbeing; an intervention of a dietary pattern and behaviour change support; Fiona Lithander, University of Auckland, Auckland, New Zealand  

He Rourou Whai Painga:
A New Zealand diet for metabolic health and family wellbeing: participant insights; Denise Conroy, New Zealand Institute for Plant and Food Research. Auckland, New Zealand  

Chairs: Ascension Marcos, CSIC, Madrid, Spain and Emilie Combet, University of Glasgow, Glasgow, UK

Nutrition, dysbiosis and cardiometabolic disease
Karine Clément, Sorbonne Université, Inserm, Paris, France

Mechanistic interplay between nutrition, dysbiosis and cardiometabolic disorders
Ana Valdes, University of Nottingham, Nottingham, UK

Dietary interventions for correcting dysbiosis and related cardiometabolic disorders
Nathalie Delzenne, University Catholique de Louvain, Brussels, Belgium

Discussion
Chair-led discussion with the audience

Chairs: Jutta Dierkes, University of Bergen, Bergen, Norway and Budimka Novakovic, University of Novi Sad, Novi Sad, Serbia

Dietary patterns and chronic disease risk
Carmen Piernas, University of Oxford, Oxford, UK.

Dietary protein quantity and quality and cardiometabolic health
Francois Mariotti, AgroParisTech, Paris, France

Processed foods and cardiometabolic risk
Mathilde Touvier, Université Sorbonne Paris Nord and Université Paris Cité, France

Discussion
Chair-led discussion with the audience

Organised by ILSI Europe

Chair: Cristina Campoy, University of Granada, Granada, Spain Co-chair: Stephan Theis, Beneo/Südzucker Group, Mannheim, Germany

Health relevance of lowering postprandial glycaemia in the paediatric population through diet
Anette Buyken, Paderborn University, Paderborn, Germany

Scientific review of digestible and non-digestible carbohydrates consumption for toddlers (1-3 years) in relation to health outcomes
Bartlomiej Zalewski, Medical University of Warsaw, Warsaw, Poland

Precision nutrition to improve blood glucose homeostasis
Ellen Blaak, Maastricht University, Maastricht, The Netherlands

 

Organised by University of Southampton

Chairs: Philip Calder, University of Southampton, Southampton, UK and Jonathan Swann, University of Southampton., Southampton, UK

The effect of NAD+ precursor supplementation on skeletal muscle and mitochondrial function in older adults:
Colleen Deane, University of Southampton, Southampton, UK

Adipose tissue inflammation in human obesity and response to chronic marine omega-3 fatty acid supplementation:
Helena Fisk, University of Southampton, Southampton, UK

A personalised intervention trial aimed at reducing body fatness:
Ella Baker, University of Southampton, Southampton, UK

Chair-led discussion

Organised by The Nutrition Society and the French Nutrition Society

Chairs: Bernard, Srour, Université Sorbonne Paris Nord, Paris, France

Diet and nutrition before and during cancer treatment in relation to treatment toxicities and surgical complications
Dieuwertje Kok, Wageningen University and Research, Wageningen,The Netherlands

The role of nutrition in (the epidemiology of) cancer recurrence
Bernard, Srour, Université Sorbonne Paris Nord, Paris, France

Cancer fields, cancer recurrence and altered metabolism
Bernard Corfe, Newcastle University, Newcastle, UK

Dietary interventions in cancer patients: needs and challenges?
Renate Winkels, Wageningen University and Research, Wageningen, The Netherlands

Chair led discussion

Organised by the French Nutrition Society and the Belgian Nutrition Society  

Chairs: Jacques Delarue, University of Brest, Brest, France and Yvan Larondelle, UCLouvain, Louvain-la-Neuve, Belgium  

Omega-3 fatty acids as controllers of inflammation: relevance to public health: Philip Calder, University of Southampton, Southampton, UK  

Long chain n-3 fatty acids and insulin-resistance: an update in 2023: Jacques Delarue, University of Brest, Brest, France  

Polyunsaturated fatty acids, tumour development and ferroptosis: Yvan Larondelle, UCLouvain, Louvain-la-Neuve, Belgium  

Organised by Spanish Nutrition Society  

Chairs: Rosaura Leis, University of Santiago de Compostela Santiago de Compostela, Spain and Luis Moreno, University of Zaragoza, Zaragoza, Spain

Offspring obesity prevention in pregnancy:
Elvira Larque, University of Murcia, Murcia, Spain

Multiomics approach in the metabolic alteration in children and adolescents with obesity:
Concepción Aguilera, University of Granada, Granada, Spain

Nutrition and exercise:
the necessary interaction; Marcela González-Gross, Technical University of Madrid, Madrid, Spain

Microbiota and quality of life in the elderly:
Alfredo Martínez, IMDEA, Madrid and University of Navarra, Pamplona, Spain 

Organised by the University of Oslo

Chair: Stine Marie Ulven, University of Oslo, Oslo, Norway

The role of sulfur amino acids in obesity and metabolic health. The STAY project:
Kathrine Vinknes, University of Oslo, Oslo, Norway  

Anthropometric measures and physical frailty among older adult. The NutriFrail project:
 Anette Hjartåker, University of Oslo, Oslo, Norway  

Co-creating and simulating obesity prevention policies with youth using system dynamics. The CO-CREATE project:
 Nanna Lien, University of Oslo, Oslo, Norway  

Chairs: Jadwiga Hamułka, Warswa University of Life Sciences, Warsaw, Poland and Dragana Jovic, Institute of Public Health of Serbia, Belgrade, Serbia

Sustainable healthy diets as part of food-based dietary guidelines
Daniela Martini, University of Milan, Milan, Italy

Evaluation of the visual aspects of food-based dietary guidelines
Britta Renner, University of Konstanz, Konstanz, Germany

Do dietary guidelines encourage biodiversity on our plate?
Helle Margrete Meltzer, Norwegian Institute of Public Health, Oslo, Norway

Discussion
Chair-led discussion with the audience

Organised by Nordic Rye Forum  

Introduction to Nordic Rye Forum:
Nathalie Scheers, Chalmers University, Gothenburg, Sweden  

Evidence-based health effects of rye intake:
Rikard Landberg, Chalmers University, Gothenburg, Sweden  

Barriers of rye consumptions and ways around them
 Pernilla Sandvik, Uppsala University, Uppsala, Sweden  

Attractive rye foods for convenience and health - a FoodTech perspective:
Speaker to be confirmed  

What is the health economic price tag on too low or adequate whole grain intake in the population? Results from a Nordic study:
 Anne Kirstine Eriksen, Danish Cancer Society, Copenhagen, Denmark   

Organised by CIHEAM Bari, Joint FENS Task Force on Mediterranean Networking and IUNS Task Force on Sustainable Diets  
Chairs: Barbara Burlingame (IUNS), Jacques Delarue (FENS) and Sandro Dernini (CIHEAM Bari)  

Available, sustainable but not eaten:
why is there a poor adherence to the Mediterranean Diet? Elliott Berry, Hebrew University, Jerusalem, Israel  

The Mediterranean Diet as a case study for the assessment of sustainable diets.
Roberto Capone, CIHEAM Bari, Bari, Italy  

Food intake in adolescents from Mediterranean European countries.
Marcela González-Gross, FENS Task Force and Technical University of Madrid, Madrid, Spain  

Organised by CIHEAM Bari, Joint FENS Task Force on Mediterranean Networking and IUNS Task Force on Sustainable Diets  

Chairs: Barbara Burlingame (IUNS), Jacques Delarue (FENS) and Sandro Dernini (CIHEAM Bari)  

A global Mediterranean Diet adherence score.
Why do we need it? Nahla Hwalla, IUNS Task Force and American University of Beirut, Beirut, Lebanon  

History of score indexes of adherence to Mediterranean Diet. Why a single one would be better.
Jacques Delarue, FENS Task Force and Brest University, Brest, France  

Is the Mediterranean Diet sustainable? 
Sandro Dernini, CIHEAM Bari, Bari, Italy  

Organised by the Italian Society of Human Nutrition

Chairs: Licia Iacoviello, University of Insubria, Varese and IRCCS Neuromed, Pozzilli, Italy and Daniela Martini, University of Milan, Milan, Italy

Excessive salt intake as main nutritional risk factor for non-communicable diseases:
 Lanfranco D’Elia, Federico II University of Naples, Naples, Italy

Monitoring population salt intake:
 analytical methods and worldwide status: Francesco Cappuccio, University of Warwick, Warwick, UK  

Promoting population strategies for salt intake reduction:
Francesco Branca, WHO, Geneva, Switzerland  

Setting sodium benchmarks for food products:
a fundamental measure of the strategy of salt intake reduction:
 Donato Angelino, University of Teramo, Teramo, Italy  

Chairs: Francesco Sofi, University of Florence, Florence, Italy and Vesselka Duleva, National Center of Public Health and Analyses, Sofia, Bulgaria

Adherence to the Mediterranean diet
Demosthenes Panagiotakos, Harokopio University, Athens, Greece

Measurement of ultra-processed foods in epidemiological studies
Mathilde Touvier, Sorbonne Paris Cité Epidemiology and Statistics Research Center (CRESS), Paris, France

Adherence to the Nordic Diet
Jyrki K Virtanen, University of Eastern Finland,  Kuopio, Finland

Discussion
Chair-led discussion with the audience

Chairs: David Vauzour, University of East Anglia, Norwich, UK and Aneta Kopec, University of Agriculture, Krakow, Poland

Functional brain imaging and neuromodulation in the context of obesity, addictions and eating disorders
David Val-Laillet, INRAE INSERM, University of Rennes, Rennes, France

Can metabolomics give us an insight into what we are eating
Lorraine Brennan, University College Dublin, Dublin, Ireland

Measuring bacterial metabolites in biological samples - what can this tell us about the gut microbiome?
Jonathan Swann, University of Southampton, Southampton, UK

Discussion
Chair-led discussion with the audience

Organised by the International Atomic Energy Agency (IAEA)  

Chairs: Shruti Shertukde. IAEA, Vienna, Austria and Cornelia Loechl, IAEA, Vienna, Austria  

Beyond quantity:
the quality side of protein intake?; Thomas Preston, University of Glasgow, Glasgow, UK  

A novel method to determine iron requirements and assess the effect of iron interventions;
Isabelle Herter-Aeberli, ETH Zurich, Zurich, Switzerland  

Breastfeeding success? The impact of maternal education on infant feeding practices using data from the IAEA human milk database;
Marieke de Sevaux, University of Groningen, Groningen, The Netherlands  

Chairs: Alessandra Bordoni, University of Bologna, Bologna, Italy and Bryndis Eva Birgisdottir, University of Iceland, Reykjavik, Iceland

Imaging brain-body interactions in the control of metabolism and food intake

Stephanie Kullmann, Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Tübingen, Germany

Digital tools for dietary assessment
Janet Cade, University of Leeds, Leeds, UK

Multi-dimensional data analytics in human nutrition and health
Neerja Karnani, ASTAR, Singapore

Discussion
Chair-led discussion with the audience

Chairs: David Vauzour, University of East Anglia, Norwich, UK and Aneta Kopec, University of Agriculture, Krakow, Poland

Functional brain imaging and neuromodulation in the context of obesity, addictions and eating disorders
David Val-Laillet, NuMeCan Institute, INRAE, INSERM, University of Rennes, France

Can metabolomics give us an insight into what we are eating
Lorraine Brennan, University College Dublin. Ireland

Measuring bacterial metabolites in biological samples - what can this tell us about the gut microbiome?
Jonathan Swann, University of Southampton., UK

Discussion
Chair-led discussion with the audience

Chairs: Chairs Angela Rivellese, University of Naples Federico II, Naples, Italy and Gabi Radulian, Carol Davila University of Medicine and Pharmacy, Bucharest, Romania

The postprandial response as a valid target?
Sarah Berry, King’s College London, London, UK

Personalised targeting of metabolic inflammation – myth or reality?
Helen Roche, University College Dublin, Dublin, Ireland

Personalised targeting of diabetes
Lutgarda Bozzetto, University of Naples Federico II, Naples, Italy

Discussion
Chair-led discussion with the audience

Chairs Baukje de Roos, University of Aberdeen, Aberdeen, UK and Eileen Gibney, University College Dublin, Dublin, Ireland

Introduction to the concept of personalized nutrition and scope of the session (10 mins)
Eileen Gibney, University College Dublin, Dublin, Ireland  

What does personalised nutrition mean for a researcher? (10 mins)
Baukje de Roos, University of Aberdeen, Aberdeen, UK

What does personalised nutrition mean for the commercial sector? (10 mins)
Torsten Schröder, Chief Medical Officer at Perfood, Germany

What does personalised nutrition mean for public health (10 mins)
Murielle Bochud, Unisanté & University of Lausanne, Lausanne, Switzerland

What does personalised nutrition mean for the consumer (10 mins)
Barbara Stewart Knox, University of Bradford, Bradford, UK

Organised by NuGO  
Chairs: Diana Ivanova, Medical University of Varna, Varna, Bulgaria and Baukje de Roos, University of Aberdeen, Aberdeen, UK  

Early life intervention using pro- and prebiotics:
lessons from controlled trials, Dirk Haller, Technical University Munich, Freising, Germany  

Metabotyping as a precision nutrition strategy- from idea to evidence:
 Rikard Landberg, Chalmers University of Technology, Gothenburg, Sweden  

Precision versus public health nutrition approaches in improving human diet quality:
Jayne Woodside, Queens University Belfast, Belfast, UK  

Chairs: Corné van Dooren, WWF-NL Zeist, The Netherlands and Jelena Meinilä, University of Helsinki, Helsinki, Finland

The right to adequate food
Fabrice DeClerck, EAT Forum and Alliance of Biodiversity and CIAT, Rome, Italy

Dietary species richness as a measure of food biodiversity and nutritional quality of diets
Céline Termote, Alliance Biodiversity and CIAT, Rome, Italy

Strategies for feeding the world more sustainably with organic and more biodiverse agriculture
Christian Schader, FIBL Switzerland, Frick, Switzerland

Discussion
Chair-led discussion with the audience

Chairs: Jelena Meinilä, University of Helsinki, Helsinki, Finland and Diego Moretti, Swiss Distance University of Applied Sciences/University of Applied Sciences and Arts of Southern Switzerland and ETH, Zurich, Switzerland

How (not) to talk about plant-based foods
Ester Papies, University of Glasgow, Glasgow, UK

Can everyone afford a healthy and sustainable diet?
Bhavani Shankar, University of Sheffield, Sheffield, UK

How to modify food environments to support healthy and sustainable consumption
Joreintje Mackenbach, Vrije Universiteit Amsterdam, Amsterdam, The Netherlands

Discussion
Chair-led discussion with the audience

 

Organised by German Nutrition Society, The Flanders Institute for Healthy Living, Norwegian Institute of Public Health and National Food Institute DTU 

Chair: Bernhard Watzl, German Nutrition Society, Bonn, Germany

The Flanders food guide: integrated approach for a healthy and environmentally responsible diet.
Loes Neven, The Flanders Institute for Healthy Living, Brussels, Belgium

Consideration of sustainability within the multi-dimensional food-based dietary guideline for Germany.
Anne Carolin Schäfer, German Nutrition Society, Bonn, Germany

Nordic and Baltic collaboration to integrate sustainability into FBDG.
Helle Margrete Meltzer, Norwegian Institute of Public Heath, Oslo, Norway and Ellen Trolle, National Food Institute DTU, Kgs Lyngby, Denmark

Chair led discussion

Chairs: Nicoletta Pellegrini, Udine University, Udine, Italy and Diana Banati, University of Szeged, Szeged, Hungary

Challenges in defining processed foods
Eileen Gibney, University College Dublin, Dublin, Ireland

How different texture of processed foods influences oral processing, energy intake and metabolism
Ciaran Forde, Wageningen University and Research, Wageningen, The Netherlands

The opportunities for food science to apply food processing to develop food textures that can slow or reduce calorie intakes
Wender Bredie, University of Copenhagen, Copenhagen, Denmark

Discussion
Chair-led discussion with the audience

Chairs: Diana Banati, University of Szeged, Szeged, Hungary and Nicoletta Pellegrini, Udine University, Udine, Italy

The promise of novel foods: What is their role and can we wait?
Hanna Tuomisto, University of Helsinki, Helsinki, Finland

Allergenicity of novel proteins
Tamara Hoppenbrouwers, Wageningen University and Research, Wageninien, The Netherlands 

Exploring the future of edible insects
Arnold van Huis, Laboratory of Entomology, Wageningen University & Research, The Netherlands

Discussion
Chair-led discussion with the audience

Organised by The French Nutrition Society

Chairs: Marie-Josephe Amiot-Carlin, INRAE and Montpellier University of Excellence, Montpellier, France and Dominique Turck, University of Lille, Lille, France

How are novel foods defined in the EU and how is their safety assessed?
Helle Katrine Knutsen, Norwegian Institute of Public Health, Oslo, Norway and Chair, Working Group on Novel Foods, Panel on Nutrition, Novel Foods and Food Allergens, EFSA

An overview of the EFSA Scientific Opinions on novel foods over the last 20 years:
Harry McArdle, University of Aberdeen, Aberdeen, UK and Vice-Chair, Working Group on Novel Foods, Panel on Nutrition, Novel Foods and Food Allergens, EFSA

Novel foods: the example of insects
Patrick Borel, Aix-Marseille University, Marseille, France

Chair led discussion

Organised by: EuroFIR
Chairs: Sian Astley, EuroFIR, Brussels, Belgium and Paul Fingla, Quadram Institute Biosciences, Norwich, UK

Food labelling information:
Collecting new and re-using existing data to underpin policy and reformulation, Igor Pravst Nutrition Institute, Ljubljana, Slovenia  

Making food nutrition security data FAIRer for exploitation:
Eileen Gibney, University College Dublin, Dublin, Ireland  

Predicting allergenicity:
Development of a ranking method and screening tools to assess allergy risk; Clare Mills, University of Surrey, Guildford, UK  

Chairs: Lars Dragsted, University of Copenhagem, Coenhagen Denmark and Stefan Lorkowski, University of Jena, Jena, Germany

Polyphenols: time for dietary recommendations?
Gunter Kuhnle. University of Reading, Reading, UK

From carotenoid intake to carotenoid biomarkers – implications for dietary recommendations
Volker Böhm, University of Jena, Jena, Germany

Development of databases for assessing intake of dietary bioactives
Claudine Manach, INRAE, Clermont-Ferrand, France

Discussion
Chair-led discussion with the audience

Chairs: Ana Rodriguez-Mateos, Kings College London, London, UK and Daniel del Rio, University of Parma, Parma, Italy 

The role of polyphenols in the modulation of intestinal permeability
Cristian del Bo, University of Milan, Milan, Italy 

Interactions of gut microbiota with dietary polyphenols and consequences for human health
Francisco Tomas Barberan, CEBAS-CSIC, Murcia, Spain

Dietary bioactives as prebiotics: the evidence so far
Mirjana Rajilić Stojanović, University of Belgrade, Belgrade, Serbia

Discussion
Chair-led discussion with the audience

Organised by International Society of Immunonutrition (ISIN)

Chairs: Alfredo Martínez, University of Navarra, Pamplona, Spain and Ascensión Marcos, CSIC, Madrid, Spain

Is there a moderate consumption of beer for health?  
Ascensión Marcos. CSIC, Madrid, Spain  

Dietary and alcohol drinking patterns in patients with excess weight - relation to adipocytokines
Gema Frühbeck, University of Navarra, Pamplona, Spain  

Effect of moderate consumption of different phenolic-content beers on the human gut microbiota composition
Francisco Tinahones, University of Malaga, Málaga, Spain  

Future prospects + discussion  
Chair-led discussion with the audience  

Organised by ISSFAL (the International Society for the Study of Fatty Acids and Lipids)  

Chair and Introduction to ISSFAL: Adina T. Michael-Titus, Queen Mary University of London, London, UK  

Omega-3 fatty acids in brain development and mental health: potential interplay with iron:
Jeannine Baumgartner, King’s College London, London, UK  

Dietary omega-3 fatty acids, neuroplasticity and mental health:
Sophie Layé, INRA UMR 1286, Bordeaux, France  

Omega-3 fatty acids and brain injury, Omega-3 fatty acids and brain injury,
Adina T. Michael-Titus, Queen Mary University of London, London, UK  

Organised by Global Organization for EPA and DHA Omega-3s (GOED)  

Chairs: Gerard Bannenberg, GOED, Salt Lake City, USA and Philip Calder, University of Southampton, Southampton, UK  

The role of omega-3 fatty acids in cardiovascular health and inflammation;
Ivana Djuriric, University of Belgrade, Belgrade, Serbia  

Patients with obesity and with elevated endogenous glucose-dependent insulinotropic polypeptide could be a target group for omega-3 supplementation;
Joanna Góralska, Jagiellonian University Medical College, Krakow, Poland  

Legacy ingredient:
Emerging science for EPA and DHA Omega-3s in nutrition; Kaitlin Roke, GOED (Global Organization for EPA and DHA Omega-3s), Salt Lake City, USA  

Chairs: Ludmila Ivanova, Sofia University, Sofia, Bulgaria and Marietta Kiss, University of Debrecen, Debrecen, Hungary

The impact of nudging on sustainable healthy food choices
Armando Perez-Cueto, Umeå University, Umea, Sweden

Nutrition education resources for medical doctors
Sumantra Ray, NNEdPro Global Institute, For Food, Nutrition and Heath, Cambridge, UK

Food based dietary guidelines as a tool for behaviour change – challenges and opportunities
Androniki Naska, National and Kapodistrian University of Athens, Athens, Greece

Discussion
Chair-led discussion with the audience

Chairs: Armando Perez-Cueto, Umeå University, Umea, Sweden and Ludmila Ivanova, Sofia University, Sofia, Bulgaria

Achieving the societal tipping point: Best approaches to reach out to new consumer groups for plant-based food
Alice Grønhøj,Aarhus University, Aarhus, Denmark

The role of the senses to promote a plant-based shift and waste reduction in foodservice
Agnès Giboreau, Institut Paul Bocuse Research Centre, Lyon, France 

The social impacts of taxing meat or subsidizing fruit & vegetables
Sander Biesbroek, Wageningen University and Research, Wageningen, The Netherlands

Discussion
Chair-led discussion with the audience

Organised by ILSI Europe

Chair: Isabelle Guelinckx, ILSI Europe, Brussels, Belgium Co-chair: Paul Brereton, Queens University Belfast, Belfast, UK

Transparency solutions for transforming the food system: the TITAN project
Isabelle Guelinckx, ILSI Europe, Brussels, Belgium

A digital chatbot, the play-way to educate children and parents on nutritional habits
Maijaliisa Erkkola, University of Helsinki, Helsinki, Finland

A QR code, so much more than just a link
Ciro Borrelli, QualityChain, Massagno, Switzerland

Developing the Sus-Health index
Jayne Woodside, Queens University Belfast, Belfast, UK

Organised by The European Public Health Nutrition Alliance

Chairs: Margareta Büning-Fesel, German Federal Centre for Nutrition, Bonn, Germany and Jovanka Vis, Netherlands Nutrition Centre, The Hague, The Netherlands   

Welcome   
Kremlin Wickramasinghe, WHO Europe, Copenhagen, Denmark 

Introduction of EPHNA: Challenges in nutrition communication     
Margareta Büning-Fesel, German Federal Centre for Nutrition, Bonn, Germany   

How to communicate on the incorporating sustainability into the Food Based Dietary Guidelines   
Iben Humble Kristensen, The Danish Veterinary and Food Administration, Denmark and Loes Neven, Flemish Institute for Healthy Living, Brussels, Belgium

Promotion and support of breastfeeding in Europe
Maria Flothkötter, German Federal Centre for Nutrition, Bonn, Germany and Milena Buurman, The Netherlands Nutrition Centre, The Hague, The Netherlands      

Stigma and language in nutrition and health
Joana Caldeira, Safefood, Cork, Ireland  communication   

Chairs: Licia Lacoviello, University of Insubria, Insubria, Italy and Joyce Haddad, Berne University of Applied Sciences, Berne, Switzerland

The food gap: analysing the contribution of cultural and material resources to diet quality
Marialaura Bonaccio, IRCCS Neuromed, Pozzilli, Italy

ItalyMedical sociology and nutrition: where is the connection?
Emese Antal, Hungarian Platform on Health, Diet and Physical Activity, Budapest, Hungary

Eating behaviour
Anna Sigridur Olafsdottir,University of Iceland, Reykjavik, Iceland

Discussion
Chair-led discussion with the audience

Chairs: Licia Lacoviello, University of Insubria, Insubria, Italy and Marialaura Bonaccio, IRCCS Neuromed, Pozzilli, Italy

The Nutri-score: between scepticism and promises kept
Chantal Julia, Sorbonne Paris Cité Epidemiology and Statistics Research Center, Paris, France

Are Front-Of-Pack labelling systems effective ways of helping people eat well?
Lorenzo Maria Donini, University of Rome, Rome, Italy

The food environment in supermarkets
Christina Vogel, City, University of London, London and University of Southampton, Southampton, UK

Discussion
Chair-led discussion with the audience

Organised by Georgian Nutrition Society  

Chairs: Saba Kobakhidze, Tbilisi State University, Tbilisi, Georgia  and TBA  

Assessing the efficacy of family-based healthy eating intervention to address childhood malnutrition: A study based in Tbilisi, Georgia Rusudan Gvamichava, University of Westminster, London, UK  

The nutrition and food safety system of Georgia: burden of disease from microbial hazards in food  
Rusudan Tsiklauri, Tbilisi State University, Tbilisi, Georgia  

Challenges of healthy food production – a case study from Georgia  
Mariam Ioseliani, LTD Loomba, Tbilisi, Georgia