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The CHANCE final conference will bring together researchers from across Europe to hear the outcomes of the project. The conference will also help to facilitate debate and discussion around suggested recommendations to improve the nutritional health in those at risk-of-poverty across Europe.

 

Wednesday 2nd July 2014

 

EU-funded project: CHANCE final conference agenda

 

Targeting at risk-of-poverty populations in Europe with affordable and nutritionally enhanced food products    

 

The Royal Flemish Academy of Belgium for Science and the Arts, Brussels 

 

09:30-10:00: Registration and coffee


10:00-10:10: Welcome from the coordinators and authorities and introduction to the day

Prof Francesco Capozzi – EU-funded CHANCE project co-coordinator,
University of Bologna, Italy.
Dr Emilio Gatto – General director for the promotion of agro-food quality,
Italian Ministry of Agricultural, Food and Forestry Policies.
Prof Fabio Fava – Italian representative,
Societal Challenge 2 in Horizon 2020 Committee.
Prof Alessandra Bordoni – EU-funded CHANCE project co-coordinator,
University of Bologna, Italy.



10:10-11:30: 1) Nutrition, healthy dietary requirements and assessment

Chair: Alessandra Bordoni, University of Bologna, Italy, EU-funded CHANCE project co-coordinator.

‘Undertaking research needed to decrease the incidence of diet-related diseases and promoting healthy lifestyles’ Jolien Wenink, EU-funded Healthy Diet for a Healthy Life Joint Programming Initiative, The Netherlands Organisation for Health Research and Development (ZonMw), the Netherlands.

‘New dietary strategies addressing the specific needs of the elderly
population for healthy ageing in Europe’ Claudio Franceschi, EU-funded NU-AGE project coordinator, University of Bologna, Italy.

‘Determining nutritional criticalities – deficiencies and over-consumption – in those at risk-of-poverty’ Maria Glibetic, EU-funded CHANCE project, Institute for Medical Research (IMR), Serbia.

‘Evaluating the metabolic profiles of people at risk-of-poverty in comparison to those from affluent groups’ Søren Balling Engelsen, EU-funded CHANCE project, University of Copenhagen, Denmark.



11:30-12:00: Chair will moderate the first round table discussion (including Q&A).


12:00-13:00: Lunch (buffet).


13:00-14:20: 2) Economics and consumer perspectives

Chair: Laura Fernandez, European Food Information Council (EUFIC), Belgium, EU-funded CHANCE project dissemination work package leader.

‘Food, nutrition and sustainability on the way to the future’ Peter Raspor, Vice Chair of the Food and Agriculture COST domain, University of Primorska, Slovenia.

‘Identifying and validating health claims made on food’ Andreu Palou, Professor of Biochemistry and Molecular Biology, University of the Balearic Islands, Spain.

‘European Committee for Standardization (CEN) workshop achievements and recommendations’ Ruggero Lensi, EU-funded CHANCE project, Italian Organization for Standardization (UNI), Italy.

‘Industry and retailers’ perspectives: Conducting economic analysis to help identify the barriers toward healthy eating’ Antonella Samoggia, EU-funded CHANCE project, University of Bologna, Italy.


14:20-14:50: Chair will moderate a second round table discussion (including Q&A).

 

14:50-15:15: Break.

 

15:15-16:45: 3) Technology innovation and transfer to enterprises

Chair: Marco Dalla Rosa, University of Bologna, Italy, EU-funded CHANCE project coordination team member.

'Food for Life: Innovation across the food chain’ András Sebők, European Technology Platform 'Food for Life’, Campden BRI Hungary Magyarország Nonprofit Kft, Hungary.

‘The PLEASURE project: Novel processing approaches for development of food products low in fat, salt and reduced sugar’ Alexandru Rusu, Leader of Research and Development for the EU-funded PLEASURE project, Biozoon, Germany.

‘Development of CHANCE food prototypes and packaging methods’ Anamarija Mandić, EU-funded CHANCE project, Institute of Food Technology (FINS) in Novi Sad, Serbia.

‘Preliminary evaluation of techno-economic feasibility of CHANCE foods’ Outi Santala, EU-funded CHANCE project, Technical Research Centre of Finland (VTT) and András Salgó, EU-funded CHANCE project, Budapest University of Technology and Economics (BME), Hungary.

‘Naturally enriched bread products high in fibre and with increased bioavailability of micronutrients – development and consumer response’, Jan Willem van der Kamp, EU-funded HealthBread project coordinator, The Netherlands Organisation for Applied Scientific Research (TNO), the Netherlands.

 

16:45-17:15: Chair will moderate a third round table discussion (including Q&A).

 

17:15-17:45: Conclusions (Francesco and Alessandra).