Join us for dairy's leading nutrition event!
Non-communicable diseases contribute significantly to poor health worldwide and are an underlying risk for severe covid outcomes – yet they can be modified or reduced by following a healthy balanced diet or dietary guidelines.
As an opportunity to learn about the latest science on the benefits of dairy, the IDF Nutrition Symposium will be of vital interest to nutritionists, dietitians, health regulators and policy makers, and other health professionals with an interest in nutrition.
The event will be held virtually between 12:00 – 17:00 CET over two days, the 11-12 May 2021, and is free to attend.
Register now for what will surely prove to be the dairy sector’s leading event on nutrition
Confirmed speakers and topics include:
- The Impact of Diet and Nutrition on Non-Communicable Diseases – Dr. Francesco Branca (WHO)
- Dairy and Body Weight – Dr. Anestis Dougkas (Institut Paul Bocuse)
- Dairy and Health: a Summary of key messages – Dr. Rodrigo Valenzuela (University of Chile)
- Eating for bone health – can it be healthy and sustainable? Prof. Connie Weaver (US)
- Fermented dairy and the gut microbiome – Prof. Lorenzo Morelli (Italy)
- Nutrition and Antiviral Immunity – Prof. Philip Calder (Southampton University)
- Dairy and Inflammation – Prof. Thom Huppertz, Wageningen University, The Netherlands
Programme for Day One
Tuesday 11 May
12.00 | Welcome and Introduction from Caroline Emond – Director General, International Dairy Federation |
12.05 | Opening Remarks: The Impact of Diet and Nutrition on Non-Communicable Diseases – Dr Francesco Branca, Director of Nutrition for Health and Development, The World Health Organization |
12.20 | Introduction to Dairy and Cardiometabolic Health from the Chair – Prof. Ian Givens (University of Reading, UK) |
12.35 | Addressing the Evidence on Dairy and Non-Communicable Diseases: Cardiometabolic Health Dairy and Body Weight – Dr Anestis Dougkas (Institut Paul Bocuse, France) – 20 minutes Dairy and Type 2 Diabetes – Asst Prof. Sabita Soedamah-Muthu (Tilburg University, The Netherlands) – 20 minutes Dairy and Heart Health –Professor Francesco Visioli (University of Padua, Italy) |
13.35 | Panel Discussion – 25 minutes |
14.00-15.00 | 1 Hour Break |
15.00 | Chair: Prof. Michelle McKinley (Queens University Belfast, Northern Ireland) |
15.05 | Addressing the Evidence on Dairy and Non-Communicable Diseases: Musculoskeletal Health Dairy and Bone Health: Osteoporosis – Asst Prof. Kelsey Mangano (University of Massachusetts, Lowell) – 20 minutes
Dairy and Muscle Health: Sarcopenia – Prof. Luc van Loon (Maastricht University, The Netherlands) – 20 minutes |
15.45 | Dairy and Cancer – Prof. Ellen Kampman (Wageningen University, The Netherlands)- 20 minutes
Dairy and Health: A Summary of Key Messages – Asst Prof. Rodrigo Valenzuela (University of Chile, Chile) – 20 minutes |
16.25 | Panel Discussion – 25 minutes |
16.50 | Closing Remarks and Summary of Key Messages from Day One – Megan Pentz-Kluyts, Registered Dietitian (South Africa) – 10 minutes |
17.00 | Close |
Programme for Day Two
Wednesday 12 May
12.00 | Welcome and Introduction from Piercristiano Brazzale – President of International Dairy Federation Chair: Prof. Frans Kok (Wageningen University, The Netherlands) |
12.05 | Opening remarks: The Role of Animal Source Foods in a Sustainable Diet, Dr Nancy Aburto, Deputy Director of the Food and Nutrition Division, UN Food and Agriculture Organization |
12.15 | Introduction to Dairy and Sustainable Diets from the Chair: Prof. Frans Kok (Wageningen University, The Netherlands) – 5 minutes The Importance of Nutritional Adequacy, Food Price and Nutrient Density in a Healthy Sustainable Eating Pattern – Prof. Adam Drewnowski (University of Washington, US) – 20 minutes The Place of Food Categories in Sustainable Diets – Dr Nicole Darmon (INRAE, France) – 20 minutes The Role of Dairy Protein in a Healthy Sustainable Diet – Prof. Warren McNabb, Riddet Institute – 20 minutes Eating for Bone Health – Can It Be Healthy and Sustainable? Prof. Connie Weaver, (US) – 20 minutes |
13.40 | Panel Discussion – 20 minutes |
14.00 | 1 Hour Break |
15.00 | Chair: Prof. Sharon Donovan, University of Illinois, Urbana |
15.05 | The Microbiome and Health The Role of The Gut Microbiome in Covid Infection – Asst Prof. Olaf Larsen (Vrije University Amsterdam, The Netherlands) – 20 minutes
Fermented Dairy and The Gut Microbiome – Prof. Lorenzo Morelli (University Cattolica del Sacro Cuore, Italy) – 20 minutes |
15.45 | Nutrition and Immunity Nutrition and Antiviral Immunity – Prof. Philip Calder (Southampton University, UK) – 20 minutes
Dairy and Inflammation – Prof. Thom Huppertz, (Wageningen University, The Netherlands) – 20 minutes |
16.25 | Panel Discussion – 25 minutes |
16.50 | Closing Remarks and Summary of Key Messages from Day Two – Yashna Harjani, Accredited Nutritionist, (Singapore) – 10 minutes |
17.00 | Close |
