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CONVEGNO “ITALIAN FOOD FOR LIFE” FIERA DI PARMA, 8 MAGGIO 2008

CONVEGNO “ITALIAN FOOD FOR LIFE” FIERA DI PARMA, 8 MAGGIO 2008. FEDERALIMENTARE Servizi S.r.l. FOOD & HEALTH. PILLAR COORDINATOR: Dr. Andrea Borsari – Granarolo. Communication,. Training &. Technology Transfer. Food. Food &. Quality &. Health. Manu-. facturing. Food Safety. -.

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CONVEGNO “ITALIAN FOOD FOR LIFE” FIERA DI PARMA, 8 MAGGIO 2008

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  1. CONVEGNO “ITALIAN FOOD FOR LIFE” FIERA DI PARMA, 8 MAGGIO 2008 FEDERALIMENTARE Servizi S.r.l. FOOD & HEALTH PILLAR COORDINATOR: Dr. Andrea Borsari – Granarolo

  2. Communication, Training & Technology Transfer Food Food & Quality & Health Manu- facturing Food Safety - Food & Sustainable Consumer Food Production Food Chain Management FOOD & HEALTH Pillar coordinator Andrea Borsari – Granarolo Working group Daniele Del Rio – UniPr Vincenzo Fogliano – UniNa Riccardo Fortina - UniTo Patrizia Hrelia – UniBo Silvana Hrelia – UniBo Renato Iori - CRA Giuseppe Maiani/Cristina Scaccini - INRAN Emanuele Marconi – UniMol Lorenzo Morelli - Università Cattolica di Piacenza Elisabetta Sanzini - ISS Giulio Testolin - UniMi Parma, 8 maggio 2008

  3. FOOD & HEALTHOBIETTIVI GENERALI Parma, 8 maggio 2008

  4. GOAL 1.UNDERSTANDING BRAIN FUNCTION IN RELATION TO DIET. Research challenge 1: Diet and individual nutrients / non nutrients / metabolites influence on brain health and performance in all age groups (from infants to ageing people). Study of the mechanisms through which dietary components modulate brain development, cognitive performance and prevent ageing-associated cognitive decline. Parma, 8 maggio 2008

  5. GOAL 1.UNDERSTANDING BRAIN FUNCTION IN RELATION TO DIET. Deliverables of Research Challenge 1: 1. Molecular, cellular and system-level mechanisms behind neuroprotective/ neurorescue effects against both cognitive impairments and neurological degeneration in brain injury sequelae by dietary compounds and bioactive components of foods. 2. Food impact on neurogenesis either during development or during neurorecovery after impairing events. 3. Healthy ageing by nutritional strategies in childhood.

  6. GOAL 1.UNDERSTANDING BRAIN FUNCTION IN RELATION TO DIET. Research challenge 2: To study the relationship between diet, dysfunctional sleep and metabolic/hormonal/ autonomic function, a key issue in the development and progression to obesity. Deliverable: Diet, sleep, autonomic and metabolic function increase understanding of the role of dysfunctional sleep in the obesity epidemics.

  7. GOAL 2. UNDERSTANDING THE LINK BETWEEN DIET AND METABOLIC FUNCTIONS (OBESITY AND ASSOCIATED METABOLIC DISORDERS) Research challenge 1: Identifying nutrition patterns able to counteract the obesity epidemic and to prevent the metabolic disorders clustering in the metabolic syndrome and cardiovascular disease also elucidating the effect of dietary compounds on the functionality of target organs. Parma, 8 maggio 2008

  8. GOAL 2. UNDERSTANDING THE LINK BETWEEN DIET AND METABOLIC FUNCTIONS (OBESITY AND ASSOCIATED METABOLIC DISORDERS) Deliverables of Research Challenge 1: 1. Understanding the interlinked effect of dietary components on intestinal and adipose tissue endocrine functions and their relation to metabolic regulation and derangements; 2. Dietary interventions in individuals affected by metabolic syndrome and/or type 2 diabetes;

  9. GOAL 2. UNDERSTANDING THE LINK BETWEEN DIET AND METABOLIC FUNCTIONS (OBESITY AND ASSOCIATED METABOLIC DISORDERS) Deliverables of Research Challenge 1: 3. Evaluation of the relationship between food composition, structure, rheological properties and in vivo post-prandial glucose metabolism for different cereal and starchy ingredients; 4. Understanding signaling pathways triggered by food and food components, aiming to identify positive signals for the prevention of metabolic diseases.

  10. GOAL 2. UNDERSTANDING THE LINK BETWEEN DIET AND METABOLIC FUNCTIONS (OBESITY AND ASSOCIATED METABOLIC DISORDERS) Research challenge 2: Defining the effects of diets and nutrients early in the life and the role of nutrition in healthy ageing. Establishing dietary practices in childhood that reduce the risk of developing excess fat mass and metabolic disorders later in life and tackling the nutrition-related wasting diseases in the elderly population.

  11. GOAL 2. UNDERSTANDING THE LINK BETWEEN DIET AND METABOLIC FUNCTIONS (OBESITY AND ASSOCIATED METABOLIC DISORDERS) Deliverables of Research challenge 2 : 1. Prospective studies on the relationship between calcium intake and fractures to assess the magnitude of increased fracture risk at different calcium intake levels. Dietary factors maximizing or decreasing the retention of dietary calcium. 2. Maternal and infant dietary recommendations for optimal metabolic and bone health; good dietary practices that begin in childhood and are followed throughout the life span.

  12. GOAL 2. UNDERSTANDING THE LINK BETWEEN DIET AND METABOLIC FUNCTIONS (OBESITY AND ASSOCIATED METABOLIC DISORDERS) Research challenge 3: Developing tests to establish individual diets based on the genetic heritage. Deliverables: 1. Contribution of epigenetic events on chronic diseases later in life and the contribution of nutrition; 2. Dietary interventions in individuals with genetic variants involved in the regulation of key metabolic functions (PPAR gamma, Apo E, Apo A5, CETP, UCP 2, Adiponectin);

  13. GOAL 2. UNDERSTANDING THE LINK BETWEEN DIET AND METABOLIC FUNCTIONS (OBESITY AND ASSOCIATED METABOLIC DISORDERS) Deliverables of Research challenge 3: 3. Identification by nutrigenomics (transcriptomics and/or proteomics) of the effects of specific food components (for example vitamin D or Zinc) on metabolic and inflammatory pathways linked to obesity and diabetes.

  14. GOAL 3. UNDERSTANDING DIETARY EFFECTS ON IMMUNE AND INTESTINAL FUNCTIONS. Research challenge 1: Establishing the role of intestinal microbiota on biotransformation of food compounds active on immune (GULT) and intestinal function. Parma, 8 maggio 2008

  15. GOAL 3. UNDERSTANDING DIETARY EFFECTS ON IMMUNE AND INTESTINAL FUNCTIONS. Deliverables of Research Challenge 1 : • Assessment of health promoting potential of traditional foods with regard to intestinal microbiota immune function and gut health. Evaluation of the functional properties of specific components/ingredients of traditional foods; 2. Identification of dietary/microbiological factors that improve the barrier function of the intestine and the resistance to infections in specific population groups (i.e.: elderly). Food and intestinal microbiota components driving immunoresponse.

  16. GOAL 3. UNDERSTANDING DIETARY EFFECTS ON IMMUNE AND INTESTINAL FUNCTIONS. Deliverables of Research Challenge 1 : 3. Determination of the effects of the intestinal microbiota metabolites on the liver function (gut-liver- axis hypothesis). Probiotics and prebiotics for liver health; 4. Consideration of possible interactions of potential bioactive molecule with dietary macronutrients and effect on absorption and biological activity.

  17. GOAL 3. UNDERSTANDING DIETARY EFFECTS ON IMMUNE AND INTESTINAL FUNCTIONS. Research challenge 2: Pregnant women and infant nutrition in relation to immune (de)regulation during later life.

  18. GOAL 3. UNDERSTANDING DIETARY EFFECTS ON IMMUNE AND INTESTINAL FUNCTIONS. Deliverables of Research challenge 2: 1. Determination of a healthy diet for pregnant women and with regard to the newborn during early life, in order to optimize immune function and intestinal microbiota in order to decrease the risk for allergy. Nutrigenomic studies on the effect of nutrients on pediatric disease risk reduction; 2. Improvement of the allergome databases of plant- and animal-derived food, knowledge of allergen post-translational modifications and allergenicity increase by additives or contaminants, and persistence after cooking. Detection of allergens derived from gastrointestinal or hepatic metabolites.

  19. GOAL 3. UNDERSTANDING DIETARY EFFECTS ON IMMUNE AND INTESTINAL FUNCTIONS. Deliverables of Research challenge 2: 3. Reduction of food allergens by crop selection and study of food and pollen cross-reacting allergens under climate changes and environmental conditions.

  20. GOAL 4. UNDERSTANDING THE RELATIONSHIP BETWEEN THE QUALITY OF ANIMAL PRODUCTS AND THE QUALITY OF ANIMAL FEEDING. Research challenge 1: Delivering healthy animal products in diets for humans. Deliverable: Developing new food based strategies to optimise human health and to reduce the risk of diet related diseases when animal products are included in the diet.

  21. GOAL 4. UNDERSTANDING THE RELATIONSHIP BETWEEN THE QUALITY OF ANIMAL PRODUCTS AND THE QUALITY OF ANIMAL FEEDING. Research challenge 2: Determining dietary factors (or new feeds) that can improve animal performances and the final quality of animal products. Deliverable: Understanding the dietary effects of some feeds components on animal productions (meat, milk and eggs), such as essential amino acids, physically effective fibre, fatty acids, antioxidants, protein feeds, etc.

  22. GOAL 4. UNDERSTANDING THE RELATIONSHIP BETWEEN THE QUALITY OF ANIMAL PRODUCTS AND THE QUALITY OF ANIMAL FEEDING. Research challenge 3: Improve nutritional quality of aquaculture products by dietary and breeding strategies. Deliverables: 1. Elucidate the role of probiotics and plants antioxidants in the different steps of fish feeding chain in order to enhance the quality of aquaculture products 2. Understanding the potential of microalgae as source of bioactive ingredients for manufacturing of healthy foods and for fish feeding.

  23. GOAL 5. VALORISATION OF HEALTHY PROPERTIES OF TRADITIONAL AND INNOVATIVE FOODS BY THE CHARACTERIZATION OF BIOACTIVE COMPOUNDS/SUBSTANCES IN RAW MATERIALS AND FOODS. Research challenge 1: Bioactive compounds in traditional and innovative food system. Deliverables: 1. In vitro assay and biomarkers to predict in vivo functionality of healthy food /diet; 2. Development of natural raw materials/ingredients enriched in bioactive compounds. Parma, 8 maggio 2008

  24. GOAL 5. VALORISATION OF HEALTHY PROPERTIES OF TRADITIONAL AND INNOVATIVE FOODS BY THE CHARACTERIZATION OF BIOACTIVE COMPOUNDS/SUBSTANCES IN RAW MATERIALS AND FOODS. Research challenge 2: Biological, nutritional and pharmacological properties of the main components of Mediterranean diet. Deliverables: 1. Identification, analysis and purification of specific substances and bioactive compounds in Mediterranean food diet; 2. Studies of in vitro, ex-vivo and in vivo models. Parma, 8 maggio 2008

  25. FOOD & HEALTH CALENDARIO A MEDIO TERMINE Parma, 8 maggio 2008

  26. GRAZIE PER L’ATTENZIONE http://www.federalimentare.it/ Attivita/ETP-Italia/ETP-FoodForLife-italia.asp

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