Food and nutrition

The Swedish National Committee for Nutrition and Food Sciences

The committee organizes symposia with the aim to present the latest scientific knowledge in different fields of research within nutrition and food science. The symposia are often webcasted and later published as video on demand below. 

Symposia as video on demand

2010-10-19 Food and successful aging
Food and aging is a research field very much in demand, and is is approached from many different perspectives. The world's aging population is increasing and food plays important roles in the aging process related to health, well-being, satisfaction and enjoyment with life. The symposium will highlight the state-of-the-art in the research field which integrates nutritional, physiological, social, behavioural and food science aspects. There are also important research challenges related to elderly people as food consumers as well as to social significance of meals. The invited lecturers represent the international research front within this area.

2009-11-03 Dietary fatty acids and health
The prevalence of obesity, diabetes and coronary heart disease in the population is mainly determined by our life style – and to a large extent by our food habits. Fat in the diet contributes about one third of our daily energy intake, but there is some controversy regarding the optimal content and type of fat in the diet. The aim of the symposium is to present the latest knowledge concerning the physiological role of dietary fatty acids and the importance of different types of dietary fat for our health. The invited lecturers represent the international research front within this area. The symposium will be concluded by a discussion concerning the relevance of current dietary recommendations and to identify important areas for future research.