14th EUROPEAN NUTRITION CONFERENCE FENS 2023, BELGRADE SERBIA
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