16th International Postgraduate Course:the Production and Use of Food Composition Data in Nutrition

• Requirements and use of compositional databases at different levels
• Steps in establishing a food composition database
• Selecting and establishing priorities for including foods, nutrients and other food components in databases
• Sampling of foods
• Analytical methods: critical evaluation and choice of methods
• Data quality (management) and evaluation
• Reviewing existing data

• Format and modes of expression
• Food nomenclature, classification and identification
• Recipe calculations
• National and international activities in food composition
• Documentation and database management
• AI developments
• Food composition data other than nutrients

Background

Compilations of data on the nutritional composition of foods are essential tools for nutritionists, particularly those concerned with monitoring adequacy of dietary intake, for linking diet to health and disease, for planning and prescription, education, ensuring food security, and for trade, export and legislation. The Division of Human Nutrition and Health at Wageningen University in collaboration with Graduate School VLAG (The Netherlands) is organizing a one-week course on the creation and application of food composition data in nutrition, scheduled for 23-28 June 2024 (FoodComp 2024).

Target group

FoodComp 2024 is aimed for those involved in nutritional database programmes as analysts, as compilers of food composition databases, and/or users who wish to have a better understanding of how databases are prepared and the limitations upon their use. The course will also be of value to those teaching nutrition and nutritional aspects of food chemistry and to those interested in assessing exposure from diets. Applicants should hold a master’s degree in nutrition, epidemiology, food science, agricultural science or related field.

Course aim

The aim of FoodComp 2024 is to demonstrate how to produce, manage and use good quality food composition data in a standardized way, using harmonized procedures, so that the requirements of the multiple users of food composition data can be met. The course will be based on the philosophy that the preparation of nutritional databases requires close understanding of the needs of the users by both compilers and producers of data. The course will show how this understanding can be achieved and the benefits that arise from the collaboration of users, analysts and compilers.

Course design

The course will comprise lectures, assignments, E-learning and group work and cover: ways in which nutritional databases are used and how these determine the range of nutrients for which values are required; stages in the production of a nutrient database; selection of foods for which nutrient values are needed; crop variety and nutrient composition; sampling procedures and the statistical aspects involved in sampling; choice and validation of analytical methods to give nutritionally relevant values using E-learning; quality control, data quality evaluation and quality management of food composition data; food description and classification. Participants will become familiar with rules for data documentation as well as structures for constructing computerised relational databases.

The number of participants to the course is limited to 30.

The extended registration deadline is May 5^th, 2024

Course fee

Cancellations policy

Cancellations may be made free of charge until April 19th, 2024. After April 19th, 2024 the charge will be 50% of the costs paid. After May 10th, 2024 the charge will be 100% of the costs, and no refund will be given. Substitutions may be made at any time.

Please note that we have a selection process in place to ensure the best experience for all participants. In the registration form you will be asked to upload a CV and short motivation letter (max 300 words). Once your registration is received, our team will review applications, and selected participants will be notified promptly. Upon successful selection, you will receive a confirmation email with further details and instructions on completing the payment process to finalize the registration. We appreciate your understanding and look forward to having you in our course!

The course fee is including a € 200 non-refundable deposit.

The fee covers tuition fees, accommodation and meals from 23-28 June at Wageningen International Congress Centre (WICC) and course materials. It does not cover the cost of travel to the course, medical insurance and pocket money. The fee is payable on notification of acceptance for the course. Certificate by VLAG Graduate School will be provided to each participant upon completion of the course.