Draft agenda of the FAO/INFOODS Training on Food Composition

10 November 2018, Assembly Hall, NIN in Hyderabad, India

8.00-8.15 Registration
8.15-9.00 Introduction and objectives Ruth Charrondiere
9.00-9.30 Foods in food composition tables Ruth Charrondiere
9.30-10.00 Recipes Fernanda Grande
10.00-10.30 Coffee break
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
13.00-14.00 Lunch
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

General discussion

All
16.15-17.00 Closing and distribution of certificates

 

The tutors/facilitators

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).