Author Archive

TURNTABLE Kick Off Meeting

17-18 September 2019, Sassari (Italy) 

TURNTABLE aims to address the challenge of maintaining vitality and physical wellness amongst older adults (65 years and over) though an extendable one-stop-shop ICT platform (TURNTABLE). As we age, we tend to be more sedentary, less active, and less willing to engage with new technologies. These trends worsen normal age-related decline, both physical and cognitive. Thus, users will be involved at all stages in platform development including selection of components, integration and adaptation to user needs.

EuroFIR AISBL is responsible for Task 1.2 – Co-creation sessions execution (WP1), which aims to ensure design and content of TURNTABLE is optimal. We will recruit volunteers to help, organise sessions, and follow-up with participants in Belgium.

EuroFIR is also leading Task 5.3 – Impact-oriented dissemination (WP5), which aims to raise awareness of TURNTABLE and help with recruitment of users for both the co-creation sessions and field-trials. We will manage the project webpage, social media account, and be involved in development and delivery of the communication and dissemination plan for the project.

In September, project partners met in beautiful Sassari (IT) for a two-days face-to-face meeting to discuss the detailed activity planning. Many crucial decisions were taken, a Steering Committee appointed, and Deliverables assigned to beneficiaries.

Read more about TURNTABLE here

2019 – 10 – 02: 2nd Food Chemistry Conference, Shaping the future of food quality, safety, nutrition and health

The second Food Chemistry conference took place in Seville (ES) from 17-19 September and welcomed more than 400 food scientists from around the world to discuss the impact of research on food quality, nutrition and health, and food safety. Editor-in-Chief, Paul Finglas (QIB – UK, EuroFIR – BE), welcomed delegates with co-chairs Daniel Granato (Natural Resources Institute Finland – FI), Francisco Hidalgo (Instituto de la Grasa, CSIC – ES) and John van Camp (Ghent University – BE). Plenary and invited presentations covered topics including data analysis in food science, chemical reactions in foods, bioactive compounds, food safety, analytical chemistry, food structure and quality, food authenticity and traceability, and nutrition and health.

A jury of Food Chemistry Editors assessed 26 Short Talks, selected from abstracts, and prizes were awarded for Best Short Talk – Early Career  to Dr Aytul Hamzalioglu (Hacettepe University – TR) for “Multiresponse kinetic modelling of acrylamide and hydroxymethylfurfural formation during roasting of coffee as a sucrose-rich food system” and Best Short Talk – Established Career to Dr Petras Rimantas Venskutonis (Kaunas University of Technology – LT) for “Zero waste’ biorefining of berry pomace into functional ingredients by consecutive high pressure and enzyme assisted extractions with green solvents“.

In addition, the jury also assessed 273 posters; posters from each section (Data analysis in food science, Chemical reactions in foods, Bioactive compounds, Food safety, Analytical chemistry, Food structure and quality, Food authenticity and traceability, and Nutrition) were recognised as leaders in their field but, overall, the winners were:

  1. Kim & Lee, Chung-Ang University, Republic of Korea for Assessment of phenolic profile changes of chokeberry (Aronia melanocarpa) and mulberry (Morus Microphylla. Buckl) during in vitro gastrointestinal digestion
  2. Ollinger et al. FFoQSI, Austria for Identification of mold and yeast in bakery based on PCR; and
  3. Tagkouli et al. Harokopio University, Greece for NMR and FT-IR characterization of pleurotus mushrooms cultivated on agro industrial wastes and Lehner & B. Siegmund, Graz University of Technology, Austria for Impact of insufficient ventilation during post-harvest ripening on the flavour of mangoes (Mangifera indica)

For more information about Food Chemistry visit

For more information about the second Food Chemistry Conference visit

European finale of the SEAFOODTOMORROW recipe contest

Between December 2018 and May 2019, aspiring chefs from Portugal, Spain, Belgium, Poland, France, and Sweden have been battling it out to create new seafood recipes using sustainable species, rather than commonly over-fished species. Supported by the EU-funded SEAFOODTOMORROW project, winners from the six national contests participated in the final competition, which took place on the 1st July at the culinary school - Ferrandi in Paris (FR).

Students and teachers from regional cooking schools were asked to create innovative dishes, using locally-sourced, sustainable seafood species, which cater specifically to dietary needs of pregnant women, older people, and children. On a population basis, these groups eat the least fish, but would benefit from the high-quality, easily digested protein and other nutrients (e.g. omega-3 in oily fish).

Entries were judged by a panel of representatives from the seafood and food industry and mass catering companies, as well as chefs and nutritionists. The winning recipes were judged on nutritional value, texture / functionality aspects, and industrial feasibility. Angelika Mantur-Vierendeel was a member of the jury, because of her nutritional expertise and previous experience with helping individuals eat more healthily, as well as her passion for cooking. Two dishes were chosen from each category, which will be adapted for production in restaurants, hotels, and canteens across Europe.

All the recipes taking part will be included in a SEAFOODTOMORROW recipe eBook to be made publicly available and, hopefully, available for tasting at the SEAFOODTOMORROW final event in 2020.

Pictures of the dishes:

Pictures of the contestants and the jury:

NUTRIMAD 2018 Congress (IV World Congress of Public Health Nutrition and XII Congress of the Spanish Society of Community Nutrition)

24th - 27th October 2018, Madrid (ES) 

The XII Congress of the Spanish Society for Community Nutrition (NUTRIMAD) was this year held jointly with the IV World Congress of Public Health and Nutrition in Madrid (ES). EuroFIR member, Universidad CEU San Pablo, organised this worldwide congress, which included topics such as education for better nutrition, social aspects of food, the Mediterranean diet, physical exercise, emotional balance and food, community nutrition for an ageing society, food sustainability, healthy gastronomy, hydration, and community living and eating.

The congress was attended by almost 500 people representing physicians, nurses, dietitians, journalists, researchers, chefs, educators, the food industry and government. Prof. Dr Gregorio Varela-Moreiras, Professor of Nutrition at the CEU San Pablo University and co-president of NUTRIMAD 2018 declared, “we wanted to create a high-quality scientific program highlighting the national and international research activity that will also serve to lay the foundations for future research”. The Congress concluded with the Declaration of Madrid on nutrition for the XXI century, a consensus document that offers nutritional guidelines to promote healthy habits among the population as a whole that should serve as an inspiration for the whole society. Prof. Dr Carmen Pérez-Rodrigo, President of the Spanish Society of Community Nutrition (SENC) and co-president of NUTRIMAD 2018, commented, “this Declaration aims to create a strong compromise to achieve a better quality of life, a happier society and a positive, active and healthy aging in the present and future generations”.

Symposium: Food Composition in the Mediterranean, harmonisation & networking

Saturday 27th October, Madrid (ES), by Maria Kapsokefalou (AUA, GR)

EuroFIR co-organised this symposium, which was chaired by EuroFIR Director, Maria Kapsokefalou (AUA, GR). Speakers included another EuroFIR Director (Helena Soares Costa, INSA, PT), Aida Turrini (former EuroFIR Director, CREA, IT) and Angela Morena Martinez (EuroFIR Member, University of Granada, ES), and they presented the history and current state of food composition databases (FCDBs) in Greece, Italy, Spain and Portugal. Strengths,weaknesses, and the challenges FCDBs face in each of these countries in meeting demands from research and in policy development were also discussed. One of the recommendations arising from these discussions was the need for expanding the Mediterranean Network (MeNe) to include other EU and non-EU countries in the Mediterranean Region, which would
create synergies in the region to meet the challenges.

GCRF workshops

Strengthening capacity for research and knowledge in the UK and in the developing countries

About GCRF

With Quadram Institute Biosciences (QIB, UK), and supported by funding from BBSRC and MRC, EuroFIR AISBL has organised several workshops to support cutting-edge research that addresses challenges faced by developing countries. More specifically, the aim of these workshops was to assess status, provide training and build capacity in the use of standardised methodologies for food composition and food intake methods. The first workshop was held in Rabat (Morocco, 8-10th May 2018) with follow ups in Belgrade (Republic of Serbia, 18-19th October 2018) and Ras Jebel (Tunisia, 5-8th November 2018, picture - right). The workshop in Morocco established an overview of current status and identified gaps and needs. The follow up workshops were specific to clusters of countries with similar types of diets (i.e. Iran, Iraq and Pakistan [Serbia] and Morocco, Tunisia, Mauritania [Tunisia]) and addressed some needs, specifically training related to compilation of food composition data, including food description, value documentation, sources and quality of data and recipe calculation. Trainers from EuroFIR were Paul Finglas, Mark Roe and Angelika Mantur-Vierendeel as well as Maria Glibetic and her colleagues
at IMR during the workshop in Belgrade.

The project is led by QIB (UK) and run in collaboration with the WHO Eastern Mediterranean Region Office. Partners include EuroFIR and University of East Anglia (UK) as well as organisations from Morocco, Tunisia, Mauritania, Egypt, Jordan, Sudan, Iraq, Iran, Pakistan and Kuwait. Global Challenges Research Fund (UK Research and innovation) is a £1.5 billion fund set up by the UK Government in 2015 to strengthen capacity for research, innovation and knowledge exchange in the UK and developing countries through partnerships with UK researchers.

Training workshops on the Standardisation of regional food composition tables in the Eastern Mediterranean Region

Symposium on sustainable food systems for healthy diets in countries of Central and South Eastern Europe (CSEE) with integrated training on food consumption data collection and strengthening the thematic regional networking

15-17 October 2018, Belgrade, Serbia.    

To promote better understanding of the food systems approach in Central and South Eastern Europe countries region, CAPNUTRA, a Capacity Development in Nutrition Network in Central and South Eastern Europe (, in close collaboration with the FAO Regional Office for Europe and Central Asia (, organised a three-day Symposium on Sustainable Food Systems for Healthy Diets in CSEE countries, which also included training on collection of food consumption data and opportunities to strengthen regional networking.

The main objective of this symposium was to raise awareness on a sustainable food system approach for improving diets and nutrition. It was attended by 42 participants from 26 countries, representing governments, research and academia as well as European and United Nations Agencies, such as EFSA, FAO and UNICEF (26 oral presentations; 20 posters presented). Speakers included food composition experts, health and nutrition specialists, and scientific officers, who presented different thematic areas of food systems, as well as participants from the CSEE region.

The final agenda is available here.

Watch the Youtube video of the Symposium

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Conference: Ocean microplastics issue and bio-based plastics solution

27th June 2018 (Brussels, Belgium)


In the opinion of an expert panel brought together by AQUIMER, there is an urgent need to increase awareness of contamination in aquatic products at international, governmental, industry and consumer levels. We also need better evaluation methods for micro-plastics to protect fish and seafood food safety and determine the risks ingestion poses to human health.

This topic is important for EuroFIR AISBL, a beneficiary in SEAFOODTOMORROW (,, which aims to validate and optimise innovative and sustainable solutions and improve the safety and dietary value of seafood in Europe, and Sevda Nur Urkan attended to learn more about the issues posed by micro- and nano-plastics in seafood.

Ocean microplastics issue and bio-based plastics solution was organised in the framework of “bring EUROPEAN MARITIME DAY to your country”, supported by the European Commission’s Directorate General for Maritime Affairs and Fisheries (DG MARE). It provided an opportunity for policymakers, civil society, scientific academia, and food industry representatives to discuss the wider issues of plastic contamination in the food chain as well as the role of potential alternatives, such as bio-based plastics, in tackling microplastics pollution.

AQUIMER organised an expert panel to highlight the impacts of interfering with ecosystems processes composed of experts with different perspectives on the issue of marine microplastics. Tarub Bahri (Fishery Resources Officer, FAO) presented the 2017 FAO report on microplastics in fisheries and aquaculture available here and underlined that, although seafood products are a source of microplastics in the human diet, for now at least intake seems to be negligible. However, impact of plastics on food safety and human health in the longer-term is unknown

Science and project management workshop

EU Project Management and Science Communication Workshop

  • EC Structure and EU Programmes - DOWNLOAD
  • Basics of project management methodologies - DOWNLOAD
  • Introduction to EU-funded projects -DOWNLOAD
  • Description of Work, objectives, deliverables and milestones -DOWNLOAD
  • Consortium building: Before and afterwards - DOWNLOAD
  •  Management of the project start (kick-off) - DOWNLOAD
  • Managing project close-down - DOWNLOAD
  • Intellectual Property Rights management with a focus on SMEs - DOWNLOAD
  • Fundamentals of IPR for researchers
  • Practical IPR management in collaborative research projects
  1. Part 1 - DOWNLOAD
  2. Part 2 - DOWNLOAD
  3. Part 3 - DOWNLOAD
  • Management of work packages and project results - DOWNLOAD
  •  Financial planning, management and control - DOWNLOAD
  • Project management structure, procedures and tools - DOWNLOAD
  • Reporting - DOWNLOAD
  • Quality assurance - DOWNLOAD
  • Exploitation and sustainability: Methods and models
  • Exploitation and sustainability -  DOWNLOAD
  • Business Model Canvas - DOWNLOAD
  •  Getting your paper published - DOWNLOAD
  •  Open access publications: EC perspective - DOWNLOAD
  •  Dissemination and communication: Introduction - DOWNLOAD
  • Stakeholders - DOWNLOAD
  •  Better communication: developing skills amongst your researchers - DOWNLOAD

Food Forum 2015

Food Forum 2015: Towards a food and health Research Infrastructure in Europe

  • EuroDISH recommendations for the proposed Food and Health Research Infrastructure in Europe - DOWNLOAD
    Karen Zimmermann, Stichting DLO-WUR, NL
  • GloboDiet to support dietary surveillance and research on diet-related health, safety and societal challenges in Europe - DOWNLOAD
  • Nadia Slimani, International Agency for Research on Cancer (IARC), FR
  • Exposure modelling at the international level -DOWNLOAD
    Jacob van Klaveren, National Institute for Public Health and the Environment (RIVM), NL
  • HighTech Europe
    Kerstin Lienemann, DIL Brussels, BE
  • Personalised nutrition - DOWNLOAD
    Jo Goossens, shiftN, BE
  •  PREventive Care Infrastructure based On Ubiquitous Sensing - DOWNLOAD
    Edward Mutafunwga, AALTO, FI
  •  OPEN Platform in clinical and health studies - DOWNLOAD
    Barbara Koroušić Seljak, JSI SI
  •  Integrating an interoperable and customisable text mining platform for food and health research infrastructure - DOWNLOAD
    Sophia Ananiadou, University of Manchester, UK

Food Forum 2017

Food Forum 2017

  • Calculation of the content of Bioactive Plant Compounds in complex menus using the eBASIS-database, (Frank Forner, nutriCARD, nutriRECIPE, DE) DOWNLOAD
  • Quality approaches with data aggregation – what should compilers do? (Katja Sandfuchs & Bernd Hartmann, MRI, DE) – DOWNLOAD
  • Calculation of the content of Bioactive Plant Compounds in complex menus using the eBASIS-database, (Frank Forner, nutriCARD, nutriRECIPE, DE) DOWNLOAD
  • Quality approaches with data aggregation – what should compilers do? (Katja Sandfuchs & Bernd Hartmann, MRI, DE) – DOWNLOAD