Draft agenda of the FAO/INFOODS Training on Food Composition
10 November 2018, Assembly Hall, NIN in Hyderabad, India
|8.15-9.00||Introduction and objectives||Ruth Charrondiere|
|9.00-9.30||Foods in food composition tables||Ruth Charrondiere|
|10.30-11.30||INFOODS Components in food composition tables||R. Ananthan|
|11.30-12.15||Basic principles of compilation||Fernanda Grande|
|12.15-13.00||Data quality||Ruth Charrondiere|
|14.00-14.45||Use of the food composition tables||Ruth Charrondiere|
|14.45-16.15||How to incorporate the FAO/INFOODS e-Learning Course on Food Composition Data into university curricula
|16.15-17.00||Closing and distribution of certificates|
Ruth Charrondiere:Nutrition officer at FAO, Rome, Italy; INFOODS coordinator; main author of the Food Composition Study Guide (2009) and the FAO/INFOODS e-Learning Course on Food Composition Data (2013); developed the FAO/INFOODS Compilation Tool; initiated and co-authored many FAO/INFOODS guidelines and databases and scientific articles; taught in over 20 food composition courses.
Fernanda Grande: Food Composition Specialist who developed the FAO/INFOODS Global food composition databases for pulses (one on fresh and one on dry matter basis), assisted in developing the Kenyan and West African Food Composition Table as well as in several FAO/INFOODS guidelines.
Ananthan: SAARCFOODS coordinator and Scientist-D in the Food Chemistry Division of the National Institute of Nutrition in Hyderabad, India. He has played a key role in generating and compiling data for the Indian FCT (2017).