Program
Sponsored Symposium

SS1

Sponsored by WBCSD
(Other sponsored)

The Future of Processed Foods

18:30-20:00 on Wednesday, December 7  Hall B5(2)

Host and Panel Moderator: Kaz Maruyama, DSM, Japan

Opening remarks:

Emeline Fellus, FReSH, WBCSD, Switzerland (recorded message)

Fabrice DeClerck, EAT, Norway (recorded message)

Panellists:

Taichi Inui, DSM, Japan

Hannah Theobald, Quorn Foods, UK

Atsushi Ueminami, Kellogg’s Japan, Japan

Ty Beal, Global Alliance for Improve Nutrition (GAIN), Switzerland

Jennifer Crum, USAID Advancing Nutrition, USA

SS2

Sponsored by HarvestPlus
(Other sponsored)

Preventing and Controlling Zinc Deficiency Across the Life Course

18:30-20:00 on Wednesday, December 7  Hall D5

Chair: Zulfiqar Bhutta, Centre for Global Child Health, The Hospital for Sick Children, Canada

Zinc deficiency in a challenging and changing world

Martin R. Broadley, Rothamsted Research, UK

Zinc and the triple burden of malnutrition

Andrew Hall, University of California, Berkeley, USA

Mainstreaming evidence-based life cycle interventions to reduce and control zinc deficiency

Nicola Lowe, University of Central Lancashire, UK

SS3

Sponsored by Quorn Foods
(Industry sponsored)

Mycoprotein: the science behind a sustainable fungal protein

18:30-20:00 on Thursday, December 8  Hall B5(1)

Chair: Hannah Theobald, Quorn Foods, UK

An introduction to fungal proteins: production, nutrition and sustainability

Hannah Theobald, Quorn Foods, UK

Mycoprotein and metabolic health

Benjamin Wall, University of Exeter, UK

Mycoprotein and muscle tissue anabolism

Alistair Monteyne, University of Exeter, UK

How fungal cellular structure underpins the health benefits of mycoprotein

Peter Wilde, Quadram Institute, UK

SS4

Sponsored by Fordays Co., Ltd.
(Industry sponsored)

New Frontier in Nucleic Acid Nutrition

18:30-20:00 on Thursday, December 8  Hall D7

Chair: Hisanori Kato, The University of Tokyo, Japan

Future aspects of Nucleic acids as nutrient and Salmon milt as functional food

Keita Sutoh, Fordays Co., Ltd. / Tokyo University of Agriculture and Technology, Japan

Protective effects of dietary nucleic acid on degeneration of the aorta

Nobuhiro Zaima, Kindai University, Japan

Exploring the function of ingested nucleic acids in Drosophila

Toshiro Aigaki, Tokyo Metropolitan University, Japan

Promotion of neurogenesis and cognitive function by oligodeoxynucleotides

Yukio Kato, Kanazawa University, Japan

SS5

Sponsored by DSM
(Industry sponsored)

Micronutrients and Health, Development and Longevity: Recent Evidences for a Healthy Life Span

18:30-20:00 on Thursday, December 8  Hall D5

Chair: Ericka Pestana, DSM, Switzerland

Understanding Omega-3: New Insights on Sustainable EPA and DHA Sources

Philip Calder, University of Southampton, UK

Latest Scientific Evidences to Address Hidden Hunger

Emorn Udomkesmalee, Mahidol University, Thailand

SS6

Sponsored by Ajinomoto Co., Inc.
(Industry sponsored)

Fostering a sustainable healthy society using emerging novel nutrition solutions.

18:30-20:00 on Friday, December 9  Hall B7 (1)

Chair: Emorn Udomkesmalee, Mahidol University, Thailand
Ana San Gabriel, Ajinomoto Co., Inc., Japan

Progress of the U20 Healthy Umami Research Project to reduce excess salt intake without compromising taste

Kenji Shibuya, Soma COVID Vaccination Medical Center, Japan

Strategies to improve protein malnutrition in community-dwelling older adults

Marjolein Visser, Vrije Universiteit Amsterdam, Netherlands

Emerging novel nutrient-profile systems

Adam Drewnowski, University of Washington, USA

Nutrition Without Compromise: A global commitment to improving health and well-being

Ana San Gabriel, Ajinomoto Co., Inc., Japan

SS7

Sponsored by Nestlé Nutrition Institute
(Other sponsored)

Balanced and sustainable diets for people and planet

18:30-20:00 on Friday, December 9  Hall B5(1)

Chair: Petra Klassen Wigger, Nestlé Research and Development, Switzerland

Affordable plant-based foods - Role in nutrition and sustainability

Jeya Henry, A-Star, Singapore

Importance of macronutrient quality for balanced diets: An example of carbohydrates

Kim-Anne Le Bur, Nestlé Research, Switzerland

High value nutrition to address public health concerns such as micronutrient deficiencies

Harjinder Singh, Massey Universtiy, New Zealand

SS8

Sponsored by Matcha & Health Research
(Industry sponsored)

Current research of Matcha and health

18:30-20:00 on Friday, December 9  Hall B5(2)

Chair: Kazuo Kondo, Ochanomizu University, Japan

Matcha, a healthier type of green tea

Mari Maeda-Yamamoto, National Agriculture and Food Research Organization, Japan

Stress reduction through the consumption of green tea (matcha)

Keiko Unno, University of Shizuoka, Japan

Matcha and cognitive functions - Effects on cerebral capillaries -

Ken-ichi Mizutani, Kobe Gakuin University, Japan

Usefulness of matcha in the field of sports and health

Wataru Aoi, Kyoto Prefectural University, Japan

SS9

Sponsored by KAGOME CO., LTD.
(Industry sponsored)

Reevaluate the Value of Vegetables -the Perspective of Behavior Change and Nutrition-

18:30-20:00 on Friday, December 9  Hall D5

Chair: Yukari Takemi, Kagawa Nutrition University, Japan

Opening Remarks: Expectations for this symposium

Satoshi Yamaguchi, KAGOME CO., LTD., Japan

Vegetable comsumption: Concideration from health and sustainability perspective.

Yukari Takemi, Kagawa Nutrition University, Japan

Association between vegetable intakes and dementia risk in a community-dwelling older population of Japanese: the Hisayama Study

Toshiharu Ninomiya, Kyushu University, Japan

Urinary sodium/potassium ratio, a potential index for modifying dietary pattern to prevent hypertension

Yusuke Ushida, KAGOME CO., LTD., Japan

Development of a device that can estimate vegetable intake by measuring dermal carotenoid levels non-invasively and easily

Hiroyuki Suganuma, KAGOME CO., LTD., Japan

Vegetable Consumption of Mongolian Population

Jambaldorj Bayasgalan, National Center for Public Health of Mongolia, Mongolia

Closing Remarks: Vision for the Future

Hiroyuki Ueda, KAGOME CO., LTD., Japan