Judith Buttriss, Director General British Nutrition Foundation, United Kingdom

Holding back the years: is there a role for nutrition and lifestyle?

This presentation will provide an overview of trends in life expectancy, the impact of these on public health and the evidence that diet and lifestyle throughout the lifespan may influence health in older age, drawing on the findings of a recent Task Force Report from the British Nutrition Foundation on healthy ageing.

Background keynote speaker

Professor Judith Buttriss is Director General of the British Nutrition Foundation (BNF). She is an Honorary Professor at Robert Gordon University, a Visiting Professor at Kings College London and a Registered Public Health Nutritionist. She has been a member of a number of national committees concerned with funding research and with public health and nutrition issues, and has been a rapporteur for the European Food Safety Authority (EFSA). She is currently a member of the Government Office of Science’s Food Research Partnership. She has a wide range of research interests in the area of nutrition and its communication.

Wolfgang Koppe, Skretting Aquaculture Research Centre, Norway

Aquaculture feeds: Ensuring growth of the Aquaculture industry with sustainable feed ingredients

One of  today's challenges is to support one of the fastest growing livestock production systems, namely aquaculture, with feed that delivers outstanding performance. The increasing global competition for food and feed raw materials puts sustainability high on the priority list. However, productive performance of the animals needs to be insured combined with best animal welfare and good product quality for human consumption. Different approaches to achieve these combined goals will be presented.

Background keynote speaker

Dr. Wolfgang Koppe has a PhD in Fish Nutrition from University of Göttingen, Germany. Since 1995 nutrition researcher at Skretting Aquaculture Research Center (ARC), Stavanger, Norway. Today he is Head of Nutrition Research of Skretting ARC.

Jürgen M. Gropp, Vice-Chair of the FEEDAP Panel of EFSA, Italy

Influence of additives used in animal nutrition on the quality of food.

European feed legislation defines potential functions of additives in Regulation (EC) No 1831/2003 and mentions in Article 5 among others: The feed additive shall favourably affect the characteristics of animal products. Some representatives of the categories sensory (functional group: colourants), and nutritional (functional groups vitamins, trace elements) may modify organoleptic or nutritional characteristics; substances, which are applied for this purpose (category zootechnical, functional group: others) must show such an effect. Relevant examples will be introduced and discussed. Consumer safety deserves particular attention, for most vitamins and trace elements an upper safe limit (UL) is set, which should not be exceeded as a total by consumption of enriched (unlabelled) food. This could result in restrictions of the use of the additive preventing a higher content in food.

Background keynote speaker

Jürgen M. Gropp, Professor for Animal Nutrition and Nutrition Diseases Member (vice chairman) of the Scientific Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) at the European Food Safety Authority since 2003 He was former Director of the Institute of Animal Nutrition, Nutrition Diseases and Dietetics, Faculty of Veterinary Medicine, University Leipzig, Germany (1993 - 2003. He was Professor at the Institute for Physiology, Biochemistry and Nutrition Physiology, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität, München, Germany (1980 - 1993) Scientific interest: Feed additives (performance permitters, vitamins, enzymes, amino acids, plant ingredients), utilisation and tolerance to various unconventional feedingstuffs and anabolic agents. Studies on digestive physiology and nutrient utilisation in veal calves, pigs, poultry and salmonids. Risk assessment

Janneche Utne Skåre, Research Director National Veterinary Institute, Norway

Feed for fish and fish as food

Background keynote speaker

Professor Janneche Utne Skåre is Research director at the National Veterinary Institute in Norway. Her major field of research has been within pesticide toxicology and environmental toxicology in Norway, the Norwegian Arctic and in some developing countries. Focus has particularly been on occurrence, levels and effects of low level exposure to environmental contaminants. She has been a member of several scientific committees for human, environment and food safety. She chaired the working group for the “Risk-benefit assessment of fish in the Norwegian diet”.

Øydis Ueland, Nofima Mat, Director for Consumer and Sensory Sciences

Meals for the elderly; the role of old habits and new needs

The older age segments of the population constitute a growing and diverse group with different needs and requirements with regard to food and nutrition. Traditional products and meals are of great importance for many elderly, but general changes in society when it comes to food culture will also affect this group. The life situation of active elderly can also add restrictions on what kind of food they prepare and eat. Consequently, current food intake and habits in the ageing population are at a crucial stage of change which will need the attention of food providers and food industry to ensure that the needs and wants of this group are met.

Background keynote speaker

Dr. Øydis Ueland has a background with MSc in Nutrition and a PhD in Public Health on Exposure and risk perception in relation to product-related injuries from the University of Oslo Norway. She has worked as researcher in injury research at the Norwegian national Institute of Public Health. Dr. Øydis Ueland now has a position at Nofima Mat As as Director of the Consumer and Sensory Science Department. She has been head of the strategic research in this field for the last 10 years. Her main work is in understanding consumers’ behaviour in relation to food products with particular focus on risk perception and communication, health and nutrition aspects, epidemiology and gender research. She is currently partner in the EU-IPs ProsafeBeef and Qporkchains research pillars on consumer evaluation of safe practices. She has supervised several PhD-students as well as MSc-students, and is frequently representing on international scientific conferences. She has a number of publications spanning the research area.