Monday, December 14
10:00–11:45
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Rye – "wholy" grain for the gut and the brain
Organised in collaboration by Fazer and Nordic Rye Forum |
10:00–10:05 |
Opening words
Jussi Loponen, Head of Research, Fazer and Professor Rikard Landberg, Nordic Rye Forum |
10:05–10:20 |
Microbiota metabolites and the gut-brain axis
Professor Robert Brummer, Nutrition-Gut-Brain Interaction Research Centre, Faculty of Medicine and Health, Örebro University, Sweden |
10:20–10:35 |
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
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10:35–10:50 |
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
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10:50–11:05 |
Gut microbiota composition and dietary fibre
Industrial PhD candidate Laura Pirkola, Fazer and Swedish University of Agricultural Science, Sweden
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11:05–11:20 |
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
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11:20–11:45 |
Questions and panel discussion: Future perspectives in rye and health
Robert Brummer, Marjukka Kolehmainen, Rikard Landberg, Laura Pirkola, Kati Hanhineva and Jussi Loponen
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Symposium host Marika Laaksonen, Lead in Health, Fazer
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Tuesday, December 15
10:00–11:45
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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)
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10:00–10:05 |
Welcome by Trine Thorkildsen, Head of nutrition, sustainability and animal welfare, MatPrat |
10:05–10:30 |
What evidence can we trust? The role of dairy, meat and eggs in a healthy and sustainable diet
The role of meat and meat products for a healthy life Project Director Arne Astrup, The Novo Nordisk Foundation |
10:30–10:55 |
From evidence to predictions: disentangling the modeling methods used to quantify and forecast dietary health impacts
Dr. Francisco Zagmutt, Managing Director, Epix Analytics |
10:55–11:25 |
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) |
11:25–11:45 |
Q&A session – Nina Kristiansen |
Wednesday,
December 16
9:00–10:30
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Dairy in a modern, sustainable diet
Organised in collaboration by Danish Dairy Board, Norwegian Dairy Council, and LRF Dairy Sweden |
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9:00–9:20 |
Introducing the symposium: CEO Ida Berg Hauge, Norwegian Dairy Council (Melk.no): Perception of dietary guidelines and sustainable diet among the Nordic consumers
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9:20–9:40 |
Author and associated professor, Richard Tellström, University of Stockholm: Diving into dairy: cultural history of dairy in the Nordic diets
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9:40–10:00 |
Dr. Stephan Peters, Dutch Dairy Association (NZO): Decreasing the environmental footprint of our diet – a modelling approach using Optimeal®
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10:00–10:22 |
Professor Adam Drewnowski, University of Washington: Socio-economic aspects of sustainable diets: Now and in the future
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10:22–10:30 |
Q/A Session and closing remarks facilitated by Ida Berg Hauge
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@NNC2020