Opening Ceremony

Greenfield Southgate Award Lecture Lilia Masson - Biodiversity and Healthy Foods in Latin American
Keynote Kaoru Yoshida - Identification, Classification and Visualization of Food Composition

Session 1 - Methodology and directions around food composition data

1- Charrondiere Ruth - Evaluation Framework to Assess the Quality of Published Food Composition Tables and Databases
2 - Susanne Westenbrink - Harmonised value documentation in FoodEXplorer
3 -Jim Harnly - Minimum reporting requirement for food composition data

Session 2 - Processed foods and their healthiness

2 - Susanne Westenbrink - Tool to stimate the weight of ingredients from food level data
3 - Elsy Carrillo Hinojosa - Compliance of food products to the front of package traffic light label act in Ecuador in 2016
4 - Adriana Blanco - Compliance of 12 key food categories with PAHO regional sodium reduction targets in 14 Latin American and Caribbean countries
5 - Sonia Calliope - Sodium Salt content in foods consumed by Argentines. Monitoring compliance with agreements
6 - Maria de los Angeles Montero - Sodium content and compliance with regulation of processed foods and preparations of Costa Rica

Session 3 - News in the area of retention factors

3 - Fernanda Grande - Collection of nutrient retention factors for recipe cooked dishes calculation purposes

Session 4a - New FCDB and approaches

1 - Ann Vincent - Updating and expanding the Food Composition Table for Western Africa
2 - Angela Kimani - Food Composition Tables - Kenya Review and update
3 - Fernanda Grande - Report on the development of food composition databases for pulses
4 - Doris Rittenschober - FAO-INFOODS Global Food Composition Database for Fish and Shellfish (uFiSh)
5 - Isabel Castanheira - EuroFIR GAMA wiki for Analytical Measurements

Session 4b - New FCDB and approaches

1 - Norma Samman - Challenges in institutionalization of food composition in Argentina
2 - T Longvah - The New Indian Food Composition Tables 2017
3 - Elizabete Wencel - Elaboration of a Food Composition Database for nutrient intake evaluation in Brazil
4 - Anna Vincent - FAO INFOODS IZiNCG Global Food Composition Database for Phytate
5 - Tomoko Watanabe - The history and latest status of the Food Composition Tables in Japan
7 - Constanza Rossi - Development of polyphenol database from Argentina

Session 5a - Usage of food composition data

1- Anna Vincent - Estimating the adequacy of apparent vitamin A consumption using Household Consumption and Expenditure Survey (HCES)
2- Ruth Charrodiere - Nutrient Productivity Score (NPS) – a new concept bridging agriculture and nutrition
3 - T Longvah - Impact of Indian Food Composition Tables 2017 on Diet Surveys in India

Session 5b - Usage of food composition data

2 - Fernanda Grande - Inclusion of folic acid data in a database for nutrient intake evaluation in Brazil
3 - Hettie Schonfeldt - Development of a Sustainability Index of foods to prioritise sustainable and nutrition-sensitive diets
4- Nemani Harishenkar -Contributions of Hesperidin and Chlorogenic Phenolic Compounds of Ficus Racemosa Bark

Session 6 - Improved processed foods

1 - T Longvah - Nutrient variability in grain legumes due to processing
2 - Dolores Jimenez - Nutritional and functional composition of flours from sprouted and unsprouted quinoa (chenopodium quinoa) and amaranth (amaranthus) grains
3 - Gustavo Scalone - Functional compounds loss during pasta and baked products elaboration with Andean corn meal
4 - Suneeta Chandorkar - Disparities in reported and analyzed total fat and trans fat in packaged foods

Session 7 - Food matching and classification

1- Pauline Allemand - FoodEx2 as a tool to facilitate the harmonization of food consumption and food composition data in the FAO WHO GIFT platform

Session 8a - New food composition data

1 - Isabel Castanheira - Rocha pear antioxidant and mineral characterization
2- Rajendran Ananthan - Free radical scavenging and antioxidant activity of commonly consumed Indian Plant foods
3 - Nivedita Dube - β-carotene Bioaccessibility from Biofortified Maize (Zea mays L.)

Session 8b - New food composition data

1 - Lucinda Black - Vitamin D3 and 25-hydroxyvitamin D3 content of white fish purchased from retail outlets in five Australian cities
2 - Ruth Martinez - Nutritional and functional value of Ecuadorian traditional legume
3 - Kunchit Judprasong - Organic acids make more sour taste than ascorbic acid in Thai indigenous plants
4 - Johana Ortiz - Seasonal varations in nutrient composition of plant-based foods produced at the southern highlands of Ecuador

Session 9 - Biodiversity

1 - Henrietta Ene-Obong - Variations in the chemical composition of different lines of the West African pear (Dacryodes edulis)
3 - Daniella Chyne -Nutrient composition and antioxidant activity of indigenous fruit of the Khasi tribes of Meghalaya
4- Rajendran Ananathan - Study on the antioxidant activity and individual polyphenol content of indigenous vegetables of Manipur