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WUVlag School


            4 – 16 October 2015

Wageningen, The Netherlands

Organised by Wageningen University & Graduate School VLAG

Objectives of course The aim of FoodComp 2015 is to demonstrate how to produce, manage and use good quality food composition data in a standardized way, using harmonized procedures, so that the requirements of the multiple users of food composition data can be met. The course will be based on the philosophy that the preparation of nutritional databases requires close understanding of the needs of the users by both compilers and producers of data. The course will show how this understanding can be achieved and the benefits that flow from the collaboration of users, analysts and compilers. Who should attend? FoodComp 2015 is intended for those involved in nutritional database programmes as analysts, as compilers of food composition databases, and/or users who wish to have a better understanding of how databases are prepared and the constraints upon their use. The course will also be of value to those teaching nutrition and nutritional aspects of food chemistry and to those interested in assessing exposure from diets. Applicants should hold a master degree in nutrition, epidemiology, food science, agricultural science or related field. Course content The major elements of the course will be:
  • Requirements and use of nutrient databases at different levels
  • Steps in establishing a food composition database
  • Selecting and establishing priorities for including foods, nutrients and other food components in databases
  • Sampling of foods
  • Methods of analysis: critical evaluation and choice of methods
  • Data quality (management) and evaluation
  • Reviewing existing data
  • Format and modes of expression
  • Food nomenclature, classification and identification
  • Recipe calculations
  • Compilation of data
  • Nutrient calculation software
  • National and international activities in food composition
Registration and course fee Please register by completing the application form on the last page of this flyer. The number of participants is limited to 30. The course fee, including a Euro 350 non‐refundable deposit, is Euro 3500. EuroFIR members and applicants affiliated to one of the regional INFOODS data centres get 10% discount. The fee covers tuition fees, accommodation and meals from 4‐16 October at The Hof van Wageningen, and course materials. It does not cover the cost of travel to the course, medical insurance and pocket money. The fee is payable on notification of acceptance for the course. Please note that no daily subsistence allowance (DSA) will be provided.   How to apply Applicants should fill in the application form on the last page of this flyer and send it together with their curriculum vitae to the Course Secretariat. For those who wish to be considered for a fellowship the deadline for application is 15 March 2015. Read more information here. Course Secretariat Food Comp Secretariat Division of Human Nutrition, Wageningen University P.O. Box 8129, 6700 EV Wageningen, The Netherlands Email: [email protected]


EuroFIR Food Forum, March 2015

Food Forum3

In 2015, EuroFIR focused on food composition and exposure assessment, supported by TDS-Exposure and many of our members, and how food compilers might use FoodCASE. The Annual Symposium, an opportunity to network and catching up with members and others from all over the world, explored the current status and plans for a food and health research infrastructure in Europe based on the activities of several EU-funded projects, networks and commercial platforms.

You can find more information about the EuroFIR Food Forum 2015 below:

Day 1 to 3: Food Composition and Exposure Assessment Workshop

Monday 23rd to Wednesday 25th March 2015  

Delegates had the opportunity to:

  • Learn more about the identification of substances and populations for total diet studies (TDS), selection of foods for TDS and food composition studies, and the differences between studies examining contaminants and nutrients or bioactive compounds
  • Understand differences between LanguaL and FoodEx, and learn how to use these systems and FoodCase in TDS or food composition studies
  • Recognise which methods are appropriate for TDS and food composition studies, and the certainty and quality control of results.
Click here for more information about the programme and here to download the presentations (Members only) (Members must log in to access the presentations, TDS-Exposure partners and others contact Siân Astley [[email protected]])

Day 3 to 4 : EuroFIR Annual Symposium | EuroFIR Work Groups Meetings | 6th GA

Wednesday 25th March to Thursday 26th March 2015 Wednesday 25th March 2015
  • FoodCase User Group Meeting (EuroFIR members only)
  • EuroFIR Work Groups Meetings (Technical & Food Comp Groups) (EuroFIR members only)
Thursday 26th March 2015
  • EuroFIR Symposium (public)  –  Click here for more information
  • EuroFIR General Assembly (EuroFIR members only)

 Day 5 : Advanced FoodCASE workshop 

Friday 27th March 2015 

Compilers learnt to:

  • Become more familiar with FoodCASE
  • Search and find information in FoodCASE
  • Get to know more about workflow and most important functionalities of FoodCASE
  • Input new references, foods and values (incl. duplicate and borrow function)

Compilers practiced how to:

  • Aggregate foods (incl. fatty acid conversion and borrow function)
  • Calculate recipes
  • Change or delete entries
  • Recomputed/recalculate
  • Perform mass operations

Compilers got to know the functionalities of the Admin Client of FoodCASE, including:

  • Manage user profiles
  • Manage user thesauri
  • Manage database versions
  • Run a data quality analysis
  • Export and import data
  • Perform basic data quality checks (within the compiler client and with the data quality analysis tool)
  • File bugs in the Redmine system (optional)
Click here for more information about the workshop.

Full week programme overview

Click on the image below to view the full week programme.    Timetable V3                

Venue Information 

Our Food Forum 2015 took place at Science 14 Atrium, 14B Rue de la Science, 1040 Brussels, Belgium. science_main1    
You can download here the PowerPoint presentations of the speakers of the Conference on Improving Food Safety and Labeling in the EU which took place in Brussels on Wednesday 7th September 2014. 1. The Future of EU Food Safety Policy Alexandra Nikolakopoulou, Deputy Head of Unit on Nutrition, Food Composition and Information, DG Health and Consumers, European Commission – DOWNLOAD 2. New EU Food Labeling and Nutritional Requirements Dr Sophie Hieke, Head of Consumers Insights, European Food Information Council (EUFIC) – DOWNLOAD Camille Perrin, Senior Food Policy Officer, European Consumer Organisation (BEUC) – DOWNLOAD 3. Targeting Innovation in the Food Chain and in Food Information Beate Kettliz, Director Food Policy, Science and R&D, FoodDrinkEurope – DOWNLOAD 4. Ensuring Effective Controls and Enforcement Along the Agri-Food Chain Glenn Taylor, Head of Hampshire Coroners and Scientific Services, Hampshire County Council – DOWNLOAD Coline Donon, Freelance European Affairs Manager, GSI – DOWNLOAD