Industry-sponsored Sessions


Monday, December 14

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

Organised in collaboration by Fazer and 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


Tuesday, December 15

How to achieve healthy diets and sustainable food production on Nordic resources

Organised by Matprat, Norwegian meat and egg council, and Animalia, Norwegian Meat and Poultry Research Centre


December 16 

Dairy in a modern, sustainable diet

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


Opening remark


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


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


Dr Stephan Peters: Socioeconomic perspectives in sustainable nutrition