Opening ceremony

Dr. Barbara Burlingame Greenfield Southgate Lecture: Saving the Planet: sustainable diets, biodiversity and food composition (PDF – 7.5MB)

Keynote addresses

Prof. Judith Buttriss Sustainable diets: harnessing the nutrition agenda (PDF-xxMB) Dr. Paul Burrows Responding to the food security challenge: The Global Food Security programme (PDF-16MB)

Session 1

Dr. Elizabeth Lund Health benefits of fish; is it just the fatty acids? (PDF – 3.4MB) Dr. Ronald Calitri Changes in consumption of native biodiversity in Brazil from 2002-3 to 2008-9: health, income, geographic diversity or markets? (PDF – 140 KB) Prof. Nicola Lamaddalena Contribution of Mediterranan food consumption patterns to sustainable natural resources managment (PDF – 3MB) Dr. T. Longvah Nutritient biodiversity in rice and its health implications (not available as download) Mr Florent Vieux Food consumption and greenhouse gas emissions: changing food consumption patterns or consuming less? (PDF – 720KB)

Session 2

Dr. Julian Cooper A Case Study in Sustainability (PDF – 4MB) Dr. Ruth Charrondiere The FAO/INFOODS Compositional Database on Food Biodiversity for Sustainable Diets (PDF – 1,4MB)
Prof. Umma Khair Salma Khanam Morphological properties and bioactive constituents of amaranth, Amaranthus tricolor L. (PDF – 8MB) Md. Tariqul Islam Shajib Nutritional composition of Minor indigenous fruits: cheapest nutritional sources in therural people of Bangladesh (PDF – 6.5MB) Ms. Katherine Stockham Comparative studies on the antioxidant properties and bioactive content of wine from different growing regions and vintages (PDF – 730KB) Dr. Christiant Kouebou CAFOODS activities and prospects (PDF – 6MB)

Session 3

Prof. Fidel Toldra Variability in the contents of meat nutrients and how it may affect food composition databases (PDF – 2MB) Ms. Joanne Holden USDA Progress in monitoring levels of added sodium in processed and prepared foods (PDF – xxMB) Ms. Emily Fitt A preliminary estimate of caffeine intake in UK adults following addition to the National Diet and Nutrition Survey food composition database (PDF – 1MB) Ms. Rebecca Goldsmith Nutrient content labelling, Many years of challenges, dilemmas and successes (PDF – 5.5MB) Mr. Gregoire Thonier Comparative environmental assessment of the consumption patterns of a consumer of organic products and an average French consumer (PDF – 590KB) Prof. Barbara Korousic Seljak Food composition databases for effective quality nutritional care (PDF – 820KB)

Session 4

Dr. Santosh Khokhar Application of ethnic food composition data for understanding the diet and health of South Asians in the UK (PDF – 10MB) Dr. Mary Nicolaou Food consumption among migrant groups in the Netherlands: the HELIUS dietary patterns study (PDF – 350KB) Prof. Gregorio Varela-Moreiras Fortified foods availability and consumption in recent years in spain. Contribution to the adherence to the traditional Mediterranean Diet (PDF – xxMB) Prof. Filippo D’Antuono Variability of glucosinolates and phenolics in local kale populations from Turkey, Italy and Portugal (PDF – 6.2MB) Dr. Helena Soares-Costa New nutritional data on selected traditional foods from Black Sea area countries (PDF – 11.1MB)

Session 5

Angela Dolgikh The role of micro-organisms and their metabolites in determining functional properties of traditional foods (PDF – xxMB) Mrs. Lydia Rublang-Yalambing Aibika (abelmoschus, manihot L.) a commonly consumed green leafy vegetable in Papua New Guinea: Biodiversity and its effect on micronutrients (not available as download)

Session 6

Ms. Julie Gauvreau Assessment of the potential impact of the nutritional commitments of food operators on French nutrient intakes (PDF – 310KB) Prof. Maria Glibetic Development of regional Food Composition Database (FCDB) for West Balkan countries (PDF – 6MB) Dr. Paolo Colombani FoodCASE: A standardised Food Composition And Sytem Environment for Europe and beyond (PDF – 5MB) Dr. Rachel Novotny PacificTracker2 – Expert System (PacTrac2-ES) behavioral assessment and intervention tool (PDF – 2MB) Mr. Antoni Colom Apomediation: aligning objectives from health professionals, food chain companies and target consumers (PDF – 1.4MB) Mrs. Simone Bell RFID from Farm to Fork: traceability along the complete food chain (PDF – 4,6MB)

Session 7

Dr. Cornelia Witthoft Food composition data for folates – more than two decades of challenges (PDF – 3.2MB) Dr. Ulrich Schlemmer Significance of phytate in human nutrition, methods of phytic acid/phytate determination and contents of phytic acid and other inositol phospates in foods (PDF – xxMB) Prof. Heather Greenfield Vitamin D content of Austrailian red meat (not available as download) Mrs Nicolette Hall Nitrogen vs. amino-acid profile as indicator of protein content in South African beef (PDF – 3.5MB) Dr. Prapasri Puwastien Achievements and future plan on development of good quality food analysis laboratory among ASEANFOODS (PDF – 4MB) Dr. Klaus Englyst Evaluation of methods for determination of carbohydrate constituents in real foods and in model foods with added dietary fibre (not available as download)

Session 8

Mr. Jan Willem van der Kamp The new fibre definition – Understanding and predicting changes in fibre levels for cereal products (PDF – 330KB) Mr Roger Wood Analytical requirements of the Codex definition of dietary fibre and the need for a decision tree approach (not availble as download) Elizabete Wenzel Menezes Codex dietary fibre definition – Justification for inclusion of carbohdrate from 3 to 9 monomeric units (PDF – 1MB) Dr Juergen Hollmann Quanitification of dietary fibre in cereal based food. Challenges by new fibre definitions, new methods and nutrient database management (not available as download) Dr. Kommer Brunt Dietary fibre levels in bread according to AOAC 985.29 and AOAC 2009.01 method. First results. (PDF – 800 KB) Mrs Susanne Westenbrink Dietary Fibre – A food composition database manager’s view (PDF – 2MB)

Session 9

Dr. Phil Johnson Credible information about food allergens and allergies for food allergen management: the InformAll database (PDF – 1.6MB) Ms. Elizabeth Dunford The development of a global branded food composition database to monitor product reformulation by food companies (PDF – 2.5MB) Dr. Elizabete Wenzel Menezes Brazilian database of compounds related to non transmissible chronic diseases: adequacy of food groups according to Choice Program (PDF – 10MB) Mrs. Marie Machackova The new on-line Czech food composition database (PDF – 1MB)

Session 10

Dr Yoonna Lee Recipe database development for BNI (Business and Industry) dishes for processing of dietary intake data of KNHANES (PDF – 3MB) Prof. Barbara Korousic Seljak The Slovenian Food Composition Database (PDF – 2.5MB) Dr. Sze Pui Cheryl Mak Construction of the Hong Kong food composition database (PDF – 7MB) Dr. Petronella Wolmarans Food composition activites in South Africa (PDF – 3MB) Dr. Pia Knuthsen Current developments of analytical projects re nutrients related to the Danish Food Composition Databank (not available for download)

Session 11

Prof. Heather Greenfield A reappraisal of the nutrient composition of Australian chicken meat (not available as download) Dr. Pamela Pehrsson Sampling foods in at-risk subpopulations in the U.S. (PDF – 1.2MB) Ms. Katja Stang A method to determine nutrient retention factors (not available as download) Mr. Mark Roe Nutrient analysis of a range of UK processed foods with particular reference to trans fatty acids (PDF – 260KB)

Session 12

Mr Paul Finglas The EuroFIR Food Platform: Further integration, refinement and exploitation for its long-term self sustanability (EuroFIR Nexus) (PDF – 5.8MB) Prof. Hettie Schonfeldt Capacity building in food composition for Africa – Lessons learned as AFROFOODS coordinator 2001-2010 (PDF – 6.3MB) Barbara Stadlmayr West African food composition table (PDF – xxMB) Prof. Henrietta Ene-Obong Compiling food composition database for dietary assessment: the Nigerian experience using a SWOT analysis (PDF – 8MB) Mrs. Adriana Blanco-Metzler LATINFOODS: Current status, activities and challenges (PDF – 3MB)

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