Mérieux Foundation event

5th Better Foods for Better Health

6 - 8 April 2016 - Les Pensieres Center for Global Health, Veyrier-du-Lac (France)

Summary

Food safety and nutrition are major global public health challenges. By 2050 the world’s population will reach nearly 9.2 billion, 34 % higher than today. In order to feed this larger, richer and more urban population, food production must increase by 70 %.

This will require ecological intensification of production and a reduction in the current inequalities with regard to consumption: reduction of undernutrition in some regions, while cutting waste and excess food consumption in others. Food waste and loss, including loss from inadequate storage currently represents 30-50% of food production.

There is an increasing awareness that good nutrition is key to building and sustaining health and well-being. A number of countries now include food nutritional quality in their public health policies, and are mobilizing their regulatory authorities and agri-food sector to address this important issue. In recent years, the agri-food industry has been investing in research and development in order to bring consumers new kinds of food that are beneficial to their health.

However, the challenges are many: to process or design food, food components and diets that improve the health and quality of life of populations while at the same time ensuring broad food delivery and affordability. Thanks to the development of new tools to explore the “-omics” (genomics, proteomics, metagenomics and metabolomics), progress has been made in understanding the links between food and health. However it has also underlined the complexity of this relationship, making evaluation of the health impact of specific foods a challenging task. New science-based models must therefore be created.

This requires a comprehensive approach and the collaboration of many stakeholders from the public and private sectors linked to agriculture and the food industry. To this end, experts from academia, international organizations, NGOs, regulatory authorities and industry already met on four occasions at Les Pensières during previous “Better Food for Better Health” meetings, to exchange on food security and nutrition issues. Acknowledging that both securing enough food and developing health-enhancing (or “functional”) foods are major issues for public health, experts agreed that the changing paradigm requires the establishment of new food delivery systems, and the design of a regulatory framework that ensures food quality without impeding innovation.

In line with the four previous symposia, this fifth “Better Foods for Better Health” symposium, organized by Fondation Mérieux with the support of Mérieux NutriSciences, will gather global experts from academia, international organizations, NGOs, regulatory authorities and industry.

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Program

Wednesday 6 April

Thursday 7 April

Friday 8 April

  • 18:15 - 19:00

    Introductory lecture: nutrition, microbiota and metabolic diseases

    Alexander MOSCHEN

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Metabolic syndromes: obesity, diabetes, NASH, NAFLD

Hervé BLOTTIERE

  • 8:35 - 8:55

    Dietary modulation of gut microbiota contributes to alleviation of both genetic and simple obesity in children

    Liping ZHAO

  • 8:55 - 9:15

    The regulation of type 2 and type 3 immunity by microbiota

    Gérard EBERL

  • 9:15 - 9:35

    Underlying mechanisms & causal links: high fat feeding & circadian rhythms

    Eugene CHANG

  • 9:35 - 9:55

    Roundtable: technical and conceptual challenges linked to microbiota studies

    Joel DORE

  • 10:25 - 10:45

    Roundtable: technical and conceptual challenges linked to microbiota studies

    Scott PARKINSON

  • 10:45 - 11:05

    Roundtable: technical and conceptual challenges linked to microbiota studies

    Françoise LE VACON

  • 11:05 - 12:25

    Roundtable: technical and conceptual challenges linked to microbiota studies

    Bruno POT

Malnutrition, kwashiorkor & cachexia

Marc BONNEVILLE

  • 14:15 - 14:35

    Microbiota signatures of under nutrition: microbiota & under nutrition in India

    G.Balakrish NAIR

  • 14:35 - 14:55

    Treatment options: pre & probiotics for treatment of malnutrition & cachexia

    Nathalie DELZENNE

  • 14:55 - 15:15

    Treatment options: antibiotics & malnutrition treatment or prophylaxis

    Andrew J. PRENDERGAST

  • 15:45 - 16:05

    Targeting muscle in malnutrition related disorders

    Johan DE VOGEL

  • 16:05 - 16:25

    Microbiota and Lactobacillus plantarum strains maintain growth of infant mice during chronic undernutrition by interacting with the hormonal somatotropic axis activity

    François LEULIER

  • 16:25 - 16:45

    Evidence-based solutions to deal with malnutrition and expected health outcomes

    Greg GARRETT

  • 16:45 - 17:05

    The social and ethical Issues impacting Caregivers’ Access to treatment for severe acute malnutrition

    Elizabeth FOX

Microbiota, nutrition and healthy living

Gérard EBERL

  • 8:40 - 9:00

    Gut microbial metabolism of plant-food bioactives: impact on dietary exposure and cancer risk

    Johanna LAMPE

  • 9:00 - 9:20

    Impact of diet upon intestinal microbiota and microbial metabolites

    Harry FLINT

  • 10:00 - 10:20

    Industry roundtable

    Douwina BOSSCHER

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  • 10:20 - 10:40

    Industry roundtable

    Patrice MALARD

  • 10:40 - 11:00

    Industry roundtable

    Keith GARLEB

  • 11:00 - 11:20

    Regulatory roundtable: DG Health & Food Safety EU, Brazilian authority in food safety, Global regulatory barriers to innovation

    Carlos GOUVEA

  • 11:20 - 11:45

    Regulatory roundtable: DG Health & Food Safety EU, Brazilian authority in food safety, Global regulatory barriers to innovation

    Manfred RUTHSATZ

  • 11:45 - 12:15

    Financial perspectives on the emergence of a microbiome based industry: sorting out the hype from the hope?

    Isabelle DE CREMOUX

  • 12:15 - 12:30

    Closing Remarks

    Marc BONNEVILLE

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