Monday, December 14
10:00–11:45

Rye – "wholy" grain for the gut and the brain

Organised in collaboration by Fazer and Nordic Rye Forum

Opening words
Jussi Loponen, Head of Research, Fazer and Professor Rikard Landberg, Nordic Rye Forum

Microbiota metabolites and the gut-brain axis
Professor Robert Brummer, Nutrition-Gut-Brain Interaction Research Centre, Faculty of Medicine and Health, Örebro University, Sweden

The nutritional value and health effects of rye
Professor Marjukka Kolehmainen, Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland

Rye, gut microbiota and cardio-metabolic health
Professor Rikard Landberg, Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Sweden

Gut microbiota composition and dietary fibre
Industrial PhD candidate Laura Pirkola, Fazer and Swedish University of Agricultural Science, Sweden

Biomarkers of gut fermentation with focus on the rye phytochemicals
Professor Kati Hanhineva, Department of Biochemistry, Food Chemistry and Food Development unit, University of Turku, Finland

Questions and panel discussion: Future perspectives in rye and health
Robert Brummer, Marjukka Kolehmainen, Rikard Landberg, Laura Pirkola, Kati Hanhineva and Jussi Loponen

Symposium host Marika Laaksonen, Lead in Health, Fazer

Tuesday, December 15
10:00–11:45

A scientific deep dive into the issues of meat – nutrition, health and sustainability

Organised by Matprat, Norwegian meat and egg council, and Animalia, Norwegian Meat and Poultry Research Centre
Moderator: Nina Kristiansen, Editor-in-Chief ScienceNorway.no (forskning.no)

10:00–10:05

Introduction by Trine Thorkildsen Head of nutrition, sustainability and animal welfare, MatPrat

 10:05–10:25

From evidence to predictions: disentangling the modeling methods used to quantify and forecast dietary health impacts
Dr. Francisco Zagmutt, Managing Director, Epix Analytics 

 10:28–10:58

Navigating the minefield of sustainable diet studies and claims. How to achieve diets within planetary boundaries: an Australian perspective
Dr. Brad Ridoutt, Principal Research Scientist, The Commonwealth Scientific and Industrial Research Organisation (CSIRO) 

 11:01–11:21

What evidence can we trust? The role of dairy, meat and eggs in a healthy and sustainable diet
Professor Arne Astrup, The Novo Nordisk Foundation 

 11:21–11:45

Q&A session facilitated by Nina Kristiansen, Editor-in-chief ScienceNorway.no (forskning.no)

Wednesday,
December 16 
9:00–10:30

Dairy in a modern, sustainable diet

Organised in collaboration by Danish Dairy Board, Norwegian Dairy Council, and LRF Dairy Sweden

9.00

Introduction

9:15–9:35

Associate prof Richard Tellström: Diving into dairy: cultural history of dairy in the Nordic diets

9:35–9:55

Dr Stephan Peters: Decreasing the environmental footprint of our diet – a modelling approach using Optimeal® 

9:55–10:15

Prof Adam Drewnowski: Social and economic aspects of sustainable diets now and in the future

10:15–10:30

 Closing remarks

Wednesday,
December 16 
11:00–11:45

Discover the role of the microbiome in host metabolism and health

Organised by Clinical Microbiomics

11:00

Dr Jacob Bak Holm, Director of Scientific Operations: Discover the role of the microbiome in host metabolism and health