Posts Tagged ‘Careers & Training’

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 (www.capnutra.org), in close collaboration with the FAO Regional Office for Europe and Central Asia (www.fao.org/europe/en), 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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INnovating the JOY of Eating for Healthy Ageing (INJOY) Summer School

25.06.2018-04.07.2018, University of Barcelona, Spain

Angelika Mantur-Vierendeel participated in a 10-day summer school during June, organised by the University of Barcelona (ES) and EIT Health. The course was designed to help entrepreneurs, intrapreneurs (in-house innovation managers), and researchers develop novel business solutions empowering citizens to adopt eating behaviours that support healthy ageing.

During this intense training, students had an opportunity to participate in scientific sessions, food-innovation workshops, theoretical and practical business sessions, site visits, and listen to ‘influencer’ talks similar to TED. The schedule was designed to combined sessions on nutrition with business development, which allowed participants from different backgrounds (nutrition, research, economics, business development) to better understand one another and how nutrition might be combined with entrepreneurship to generate new ideas.

The scientific sessions helped deepen knowledge about nutrition, but also allowed participants to go back to basics and learn new content from a variety of case studies. There was a good dose of business development theory for those without this kind of background, and plenty of practical classes with case analysis to complement the theory. To enrich the training experience, there were excursions to innovative culinary centres and businesses in Barcelona, where students had a chance to understand how real businesses can support healthy living. Participants also had an exclusive opportunity to visit the Alicia Foundation - a centre devoted to technological innovation in cuisine, the improvement of eating habits, and the evaluation of food heritage. In a culinary workshop, students had to cook different meals using innovative technologies, which allow preparation of foods with altered textures. For example, fish and chips can be blended (homogenised) separately and served traditionally, as fish and chips, but allow those with dysphagia to enjoy food they otherwise are unable to eat because of the risk of choking.

To ensure the knowledge gained could be put to good use in the future, participants also worked in group projects, translating ideas into sustainable business models. This helped develop and reinforce new skills in identifying and growing business ideas and assessing opportunities for sustainable business models to promote healthy living.

By completing this summer school, Angelika has more experience in how SMEs are finding business opportunities on the food, nutrition and health sectors, which – in turn – helps EuroFIR understand better the needs of current and future members and clients.