University of Washington, USA
Public Health Nutrition – challenges and solutions for the next 20 years
University of London, UK
How to achieve healthy diets for all – a global perspective
University of Eastern Finland, Finland
Genes and the prevention of type 2 diabetes, T2D-GENE trial
University of Eastern Finland and University of Turku, Finland
Human Brown Fat – an update
Karolinska Institutet, Stockholm, Sweden
Fish intake in the etiology of asthma and allergy in children
University of Oslo, Norway
Implementation of Nutrition care Process (NCP) in higher education in dietetics
Örebro University, Sweden
Nutrition teaching and training for doctors – life-long learning?
Tufts University, USA
Innovations in dietary assessment for low and middle-income countries
Imperial College London
Improving the accuracy of dietary intake assessment: From cameras to molecules
AgroParisTech - INRA, France
Bioavailability of protein and amino acids as a component of protein quality
Amsterdam UMC, The Netherlands
The role of gut microbiota in diabetes and cardiovascular disease
University of Iceland, Iceland
Danish and Norwegian birth cohorts: Diet in pregnancy – effects on the offspring health
University of Copenhagen, Denmark
Change and stability in Nordic eating practices – a sociological perspective
University of Helsinki, Finland
Vitamin D status and the current policies to achieve adequate vitamin D intake in the Nordic countries
University of Eastern Finland, Finland
Quality of dietary fat – glucose metabolism and low grade inflammation
University of Glasgow, UK
Dietary regulation of glucose metabolism for prevention and treatment of type 2 diabetes
Finnish Institute for Health and Welfare, Finland
What did we learn for the Finnish Diabetes Prevention Study DPS?
University of Oslo, Norway
Ethnic groups and vitamin D: a common challenge in the Nordic countries
Tampere University, Finland
Use of loyalty card data in the assessment of food consumption in the population
University of Surrey, UK
Responsibility of the consumer in dietary change: sweetness enhancers as an example of a possible solution
Aarhus University Hospital
Does vitamin D have a role in the prevention of non-skeletal diseases?
Oslo Metropolitan University, Norway
Inequalities and diet: Gender, Socio-economic or other vulnerable groups
University of Copenhagen, Denmark
Farmed edible insects: a new player in healthy and sustainable diets?
University of Helsinki, Finland
Interactions between diet, the human gut microbiota and health – towards response-based stratification
University College Cork, Ireland
A Microbiome Menu: The microbiota-gut-brain axis at the interface of appetite, food and mood
University of Helsinki, Finland
Food and environmental sustainability – challenges in impact assessment
University of Oslo, Norway
Omega-3 fatty acids – still important for cardiovascular disease prevention?
Finnish Institute for Health and Welfare, Finland
Early nutritional factors in the development of islet autoimmunity and type 1 diabetes
OLVG Hospital and Hanze University of Applied Sciences, The Netherlands
Nutrition Management of Eosinophilic Esophagitis in adults
Novo Nordisk Foundation
What evidence can we trust ? The role of meat and meat products for a healthy life
University of Turku, Finland
Biomarkers of gut fermentation with focus on the rye phytochemicals
Clinical Microbiomics
Discover the role of the microbiome in host metabolism and health
Chalmers University of Technology, Sweden
Rye, Gut Microbiota and Cardio-metabolic Health
Fazer and Swedish University Of Agricultural Science, Sweden
Gut Microbiota Composition and Dietary Fibre
CSIRO Agriculture and Food, Melbourne Australia
Navigating the minefield of sustainable diet studies and claims
EpiX Analytics
From evidence to predictions: disentangling the modeling methods used to quantify and forecast dietary health impacts
Contact information
Congress Office Tavicon
nnc2020(at)tavicon.fi
tel. +358 3 233 0400
(phone hours Mon-Fri 9–16 UTC +2)
@NNC2020
