The 2018 FSS Conference
On the 21th of November 2018 we met at Örebro University to join the 2nd FSS Conference, this year with the theme ’Food and inflammation’. Find the full program here:
FSS Conference Programme 2018
The morning started out with a welcoming opening of the conference by Robert Brummer (Örebro University, OrU) and Anna Ström (Chalmers), who informed us about Örebro University and Food Science Sweden.
First out of the keynote speakers was Prof. Eric Claassen who gave an inspiring presentation about innovation barriers. Then followed a row of interesting speaches: Mathias Tabat (OrU) about butyrate; Frida Gorreja (OrU) about bacteria and intestinal barrier function; Lina Tingoe (LiU) about microRNA in breastmilk; Josefin E Löfvenborg (KI) about sweetened beverages and type 2 diabetes; Joana Dias (LU) about inflammatory potental of diets as a riskfactor for cardiovascular diesease; and finally Patricia Lopez-Sanchez (RISE) who told us about the functionality of fibres in plant-based foods.
It was a rewarding morning, full of interesting research from different areas of the broad field of food science. After a one hour break with a tasty lunch buffet and a lot of networking, we continued with the afternoon programme. Keynote speaker Tuulia Hyötyläinen (OrU) kick-started the afternoon with a speech on metabolomics, followed by the next keynote speaker Olena Prykhodko (LU), who gave a presentation on dietary fibres. Next, we got to listen to short presentations on butyrate-producing gut bacteria (Savanne Holster); modification of gut microbiota (Julia Rode); tiff fermentation (Yared Hailaye); and a new potato with more resistent starch (Xue Zhao).
After the scientific presentations three groups of talented LiFT graduate students presented their views on challenges in the food chain. They just finished a LiFT-arranged graduate course and now gave us the privilege to take part of summaries of their workshop discussions.
The conference ended with a panel debate with the theme ’What is the future of food and nutrition science in an interdisciplinary setting?’, led by Robert Brummer.
The conference was then closed and Anna Ström welcomed us all to participate on the 3rd FSS Conference, which will take place on the 13-14th of November, 2019, in Lund.
The 2017 FSS Conference
On the 8th of December 2017, the FSS Conference was held at SLU, Uppsala. We had a great day in “Ladan”, an old building with fantastic atmosphere. The theme of the meeting was “Current research, strengths and priorities for the future”, with an important aim being to set up a document for future priorities in food science research.
It was an intense day with interesting talks by international speakers Harry Barraza (Arla Foods, DK) and Michael Muller (Norwich Medical School, UEA, UK) and Turid Mørkøre (NOFIMA, NO), as well as presentations by PhD-students Mursalin Sajib (Chalmers) and Jing Lu (SLU).
Just before lunch we got short presentations of some of the posters in the poster exhibition and during the lunch break, we were all strolling around to study and discuss all the interesting posters brought by our ambitious researchers.
The afternoon was dedicated to the National Research Strategy, starting with a presentation of the Swedish Food Strategy by Inger Anderson, who is the chair of the National Committee for Food Science Research and Erika Ax from FORMAS. We also got a very interesting bibliometric overview of our research strengths from the leader of FSS, Anna Ström, Chalmers, as well as short summaries of the research at the different FSS partner organisations. The final activity of the day was a workshop with the theme “What are the top national food research priorities and how do we collaborate tho achieve them?”. There were intense discussions and we are looking forward to summarise and present the results as a part of the work towards a future national research strategy.
Find the full programme here.
Results from workshop here: Summary FSS workshop 171208
Some photos from the conference: