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ILSI Europe Symposium on “Health Benefits of Foods – From Emerging Science to Innovative Products”

Prague, Czech Republic
05/10/2011 – 07/10/2011

2011 Functional Foods Symposium

BACKGROUND AND OBJECTIVE

This symposium was the third in the series of ILSI Europe Functional Foods symposia. The previous events were organised in Paris 2001 and Malta 2007, where more than 300 experts took part in discussion on international developments on science and health claims.

The overall objective of this event was to review and debate recent advances in substantiation of health benefits of foods, covering establishment but also the communication of innovative nutrition science.

WHO SHOULD ATTEND?

The multidisciplinary meeting was of interest to food scientists, food technologists, nutritionists, dieticians, consumer scientists, product developers and regulators from industry, academia and government involved in health, innovation, safety and quality of functional foods.

To download the final announcement, click here.

PROGRAMME

Overview
The format of the symposium included invited lectures, short communications on selected abstracts, poster sessions and a panel discussion.

Setting the scene
Definitions for health, maintenance of homeostasis, how to measure benefits, methods to define causalities

Insights to food characterisation
Characterisation of complex foods, concepts in bioavailability, interactions of bioactive compounds

Markers or endpoints for health
Opportunities in non-clinical end-points, non-reductionistic approaches to markers, novel technologies

Targeting and testing benefits
Approaches to target individuals, specific consumer groups or population nutrition

Benefit communications
Drivers of consumer choice, understanding and acceptance of innovations, influencing consumer behaviour, measurements of success post-market

To download the program, click here.

SESSIONS AND PRESENTATIONS

The podcast interview of the Chair of the Symposium, Prof. Gerhard Rechkemmer, is available here.

The list of posters is available here.

SESSION I – Setting the scene
Welcome and overview
Laura Contor, ILSI Europe (BE)
PDF

Health Benefits of Foods: from Emerging Science to Innovative Products
Gerhard Rechkemmer, Max Rubner-Institut (DE)
PDF

What is health and what are health benefits, and what are they not?
John Milner, National Cancer Institute (US)
PDF

Health economics and how nutrition contributes to it
Jan Van Emelen,Onafhankelijke Ziekenfondsen / Mutualités Libres (BE)
PDF

Functional foods with health benefits – approaches around the globe
E-Siong Tee, TES NutriHealth Strategic Consultancy (MY)
PDF

Evidence for health effects of what we eat: how to integrate findings from intervention and observational studies?
Peter van’t Veer, Wageningen University (NL)
PDF

Meta-analyses: how do they help and when can they not?
Lee Hooper, University of East Anglia (UK)
PDF

Assessing health benefits of diets in general population
Edith Feskens, Wageningen University (NL)
PDF

SESSION II – Characterisation of food
Complex foods – variability and required level of characterisation
Kaisa Poutanen, VTT Biotechnology (FI)
PDF

Bioavailability, intake and status of nutrients and bioactive compounds (not available)
Aedin Cassidy, University of East Anglia (UK)

Interactions and synergies between bioactive compounds
Barry Halliwell, National University of Singapore (SG)
PDF

Interactions between macronutrients
Alison Lennox, MRC Human Nutrition Research (UK)
PDF

SESSION III – Markers and endpoints for health benefits
Markers as substitutes of clinical endpoints
Elizabeth Yetley, National Institutes of Health (US)
PDF

Micronutrients: markers of status to understand functions?
Sue Fairweather-Tait, University of East Anglia (UK)
PDF

Ranges and plasticity in homeostasis
Michael Müller, Wageningen University (NL)

System biology approaches in nutrition and health research
Ben van Ommen, TNO Quality of Life (NL)
PDF

SESSION IV – Targeted nutrition – Testing benefits
Healthy ageing, inflammation and homeostasis
Claudio Franceschi, University of Bologna (IT)
PDF

Impact on benefit testing, while targeting specific groups
Tom Sanders, King’s College London (UK)
PDF

Individual variability and nutrigenetics
Anne Minihane, University of East Anglia (UK)
PDF

Personalised nutrition: science and societal aspects
Hannelore Daniel, Technical University of Munich (DE)
PDF

SESSION V – Benefit Communications – How and when to communicate the science
Why people eat, what they eat – and how far communication can change that?
France Bellisle, INRA (FR)
PDF

Innovative products
Arnout Fischer, Wageningen University (NL)
PDF

Communication and consumer understanding of innovation
Peter Wennström, Healthy Marketing Team (UK)
PDF

How can EU policy “nudge” consumer behaviour towards the healthy choice and what science is needed to deliver the evidence base?
Jan Wollgast, European Commission (IT)
PDF

SESSION VI – Future directions
Nutrition 2020
Michael Fenech, CSIROO Food and Nutritional Sciences (AU)
PDF

SCIENTIFIC PROGRAMME COMMITTEE

Prof. Gerhard Rechkemmer (Chair), Max Rubner-Institute (MRI), DE
Dr. Jean-Michel Antoine, Danone, FR
Prof. Arne Astrup, University of Copenhagen, DK
Dr. Alessandro Chiodini, ILSI Europe, BE
Dr. Sandra Einerhand, Tate & Lyle, FR
Prof. Susan Fairweather-Tait, University of East Anglia, UK
Mr. Andreas Kadi, Red Bull, AT
Dr. Michele Kellerhals, Coca-Cola Europe, UK
Prof. Jürgen König, University of Vienna – Institute of Nutrition, AT
Dr. Dominique Lacan, Bionov, FR
Dr. Loek Pijls, Nestlé, CH
Prof. Hildegard Przyrembel,  , DE
Dr. Ben van Ommen, TNO Quality of Life, NL
Dr. Stéphane Vidry, ILSI Europe, BE

VENUE

Hilton Prague Hotel
Pobrezni 1
CZ – 186 00 Prague
Czech Republic
Tel: 420-2-2484-1111
Fax: 420-2-2484-2378

FOR MORE INFORMATION

Dr. Stéphane Vidry, M.Sc.
Senior Scientific Project Manager
ILSI Europe a.i.s.b.l.
Avenue E. Mounier 83; Box 6
1200 Brussels
Tel.:+ 32 2 771 00 14
Fax: +32 2 762 00 44
E-mail: ffsympo@ilsieurope.be