Preliminary Programme (subject to change)

9.15 am

Session 1 – Characterising food: bioactives and bioactivity

Chair: Andrew McLeod (Douglas Nutrition)

Nigel Perry (Plant & Food Research) - “Bioactive foods from New Zealand”

Phil Rasmussen (Phytomed) - “Bioactives, health benefits and the regulatory environment for supplements and natural products”

10.45 am

Session 2 – Mechanisms of action of food on human physiology

Chair: Nicole Roy (AgResearch)

Pramod Gopal (PG Consulting) - “Animal models: Translation to humans (a probiotic case study)”

Matthew Barnett  (AgResearch) - “Needles in haystacks? Understanding mechanisms of action of food on the physiology of health”

12 noon

Session 3 – Determining health effects through clinical trials

Chair: Cherry Barker (Sanitarium)

Lynn Ferguson (University of Auckland) - “Interventional clinical trial results and the value of genetic characterisation”

Ralf Schlothauer (Comvita) - “New ways of changing dietary behaviour for health benefit”

1.45 pm

Session 4 – ‘Lightning’ talks

Chair: Laurence Eyres (ECG)

Kaye Dennison (Optimize Health Solutions) - “Dietitians – Collaborators in Nutritional Genomics”

Angela Rowan (Fonterra) - “Opportunities and challenges in dairy products for human health”

Julie North (Heinz Watties) - “Health Star Rating – how to get the gold star” 

William Ferguson (Kumeu Village Medical Centre) -“A GP’s view of the current status of nutrigenomics in health care”

2.30 pm

Session 5 – Making a health claim in the new regulatory environment

Chair: Jenny Yee Collinson (Frucor)

Carolyn Lister (Plant & Food Research) - “Developing a systematic review and evidence portfolio for a kiwifruit claim”

Jenny Miller (Ministry for Primary Industries) - “Review of food health claims”

3.45 pm

Session 6 – Integration of R&D to support food health claims

Chair: Jocelyn Eason (Plant & Food Research)

William Laing (Plant & Food Research) - “The food-health-biomarkers database demonstration”

David Cameron-Smith (University of Auckland) - “Developing the High Value Nutrition Science Challenge for impact”