12.00–14.00

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

12.00–14.00

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

14.30–16.30

Dairy in a modern, sustainable diet

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

14.30-15.00

Opening remark

15.00-15.30

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

15.30-16.00

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

16.00-16.30

Dr Stephan Peters: Socioeconomic perspectives in sustainable nutrition