Course
15th International Postgraduate Course on the Production and Use of Food Composition Data in Nutrition
How to produce, manage and use good quality food composition data in a standardized way.
Background
Compilations of data on the nutritional composition of foods are essential tools for nutritionists, especially those concerned with monitoring adequacy of dietary intake, for linking diet to health and disease, for planning and prescription, education, food security, and for trade, export and legislation. A one-week training course on the production and use of food composition data in nutrition is offered by the Division of Human Nutrition of Wageningen University and Graduate School VLAG (The Netherlands) from 1-6 December 2019 (FoodComp 2019).
Target group
FoodComp 2019 is intended for those involved in nutritional database programmes as analysts, as compilers of food composition databases, and/or users who wish to have a better understanding of how databases are prepared and the constraints upon their use. The course will also be of value to those teaching nutrition and nutritional aspects of food chemistry and to those interested in assessing exposure from diets. Applicants should hold a master degree in nutrition, epidemiology, food science, agricultural science or related field.
Course aim
The aim of FoodComp 2019 is to demonstrate how to produce, manage and use good quality food composition data in a standardized way, using harmonized procedures, so that the requirements of the multiple users of food composition data can be met. The course will be based on the philosophy that the preparation of nutritional databases requires close understanding of the needs of the users by both compilers and producers of data. The course will show how this understanding can be achieved and the benefits that flow from the collaboration of users, analysts and compilers.
Course design
The course will comprise lectures, assignments, E-learning and group work and cover: ways in which nutritional databases are used and how these determine the range of nutrients for which values are required; stages in the production of a nutrient database; selection of foods for which nutrient values are needed; crop variety and nutrient composition; sampling procedures and the statistical aspects involved in sampling; choice and validation of analytical methods to give nutritionally relevant values using E-learning; quality control, data quality evaluation and quality management of food composition data; food description and classification. Participants will become familiar with rules for data documentation as well as structures for constructing computerised relational databases.
Programme topics
The major elements of the course will be:
- Requirements and use of compositional databases at different levels
- Steps in establishing a food composition database
- Selecting and establishing priorities for including foods, nutrients and other food components in databases
- Sampling of foods
- Methods of analysis: critical evaluation and choice of methods
- Data quality (management) and evaluation
- Reviewing existing data
- Format and modes of expression
- Food nomenclature, classification and identification
- Recipe calculations
- National and international activities in food composition
- Documentation and database management
Course director
- Ir Paul Hulshof, Division of Human Nutrition, Wageningen University, The Netherlands
Scientific Advisory Board
- Prof Edith Feskens, Division of Human Nutrition, Wageningen University, The Netherlands
- Dr Paul Finglas, Institute of Food Research, Norwich, United Kingdom
- Dr Ruth Charrondiere, FAO, Food and Nutrition Division, Rome, Italy
- Prof Hettie Schönfeldt, University of Pretoria, South Africa
Date & duration
The course is scheduled for 1-6 December 2019.
Language
The language of the course is English. Therefore, fluent English is essential.
Course Secretariat
FoodComp Secretariat: Jasmijn Mater
Division of Human Nutrition, Wageningen University
P.O. Box 17, 6700 AA Wageningen, The Netherlands
E-mail: foodcomp@wur.nl
Location & accommodation
FoodComp 2019 will be held at Wageningen International Congress Center, Wageningen, The Netherlands.
The town of Wageningen is 5 km from Ede-Wageningen railway station, with transport options being taxi or bus. Ede-Wageningen railway station is about one and a half hours from Amsterdam Schiphol Airport. For train schedules visit: www.ns.nl.
Register
To register please complete the electronic reply form.
The number of participants to the course is limited to 30. The final registration date is September 15th, 2019.
The number of participants is limited to 30.
The course fee is including a € 200 non-refundable deposit.
The fee covers tuition fees, accommodation and meals from 1-6 December at Wageningen International Congress Centre (WICC) and course materials. It does not cover the cost of travel to the course, medical insurance and pocket money. The fee is payable on notification of acceptance for the course.
| VLAG/WU PhD candidates/EUROFIR/INFOODS membership | € 1.700 |
| Academics/other non profit/non VLAG/WUR PhD candidates | € 1.950 |
| Participants from the private sector/for-profit | € 2.650 |
Cancellations policy
Cancellations may be made free of charge until September 15th, 2019. After September 15th, 2019 the charge will be 50% of the costs paid. After October 10th, 2019 the charge will be 100% of the costs and no refund will be given. Substitutions may be made at any time.