Previous Events

October 22nd 2021: An All Island One Heath Vitamin D Workshop

Vitamin D has important relevance for animal and human nutrition and health, and it is now emerging as an important regulator of the immune response. Changes in human behaviour as well as in farming practices have important implications for vitamin D intake, and insufficiency of this important micronutrient is common in Irish adults. To ensure clarity around the evidence base in relation to vitamin D, it is important that engagement between all involved parties (academics, industry and clinicians) is facilitated to enhance communication and shape appropriate policy and intervention strategies. On the 22nd October 2021, the Institute hosted a workshop to explore these issues from an all Island One Health perspective.

You can catch up on the presentations from our speakers below:

Professor Mairead Kiely “Vitamin D through the lifecourse”

Dr Kirsty Pourshahidi “Vitamin D: Building an evidence base for mandatory (bio)fortification across the food system”

Dr Steven Mulrooney “Enhancing vitamin D stability & bioaccessibility using mixed micelles”

Sinead O’Mahony “Regulatory framework for the addition of vitamins and minerals to food”

Dr Aifric O’ Sullivan “Optimizing vitamin D food fortification strategies for older adults”

Assoc Prof Corwin Nelson “Immune and Health Implications of Vitamin D Physiology in Cattle”

Dr Emma MacDonald “Bioenrichment – A method to increase the vitamin D content of primary agricultural products”

Prof Helen Coleman “Insights on Vitamin D from Molecular Pathology Epidemiology studies of Gastrointestinal Neoplasia

Susana Flores “The effect of vitamin D supplementation on cellular immunity and mycobacterial killing”

Dr Stafford Vigors “The impact of vitamin D supplementation and housing type on the calf faecal and oral microbiome”

Alison Dowley “The potential of mushroom and vitamin D2 enriched mushroom powder in weaned pig diets”

Dr Eamon Laird “Vitamin D - past, present, future”

 

 

March 5th 2021: Food Processing: Its Role in a Sustainable Healthy Diet

Food processing is an essential part of today's food chain but it is often considered negatively. What is food processing, why do we need it and what are the benefits to consumers? In March 2021, the Institute held a workshop on the topic of Food Processing: Its Role in a Sustainable Healthy Diet. Bringing together leading authorities from the fields of food science and technology, nutrition and public health along with food regulation and consumer experts, discussions at the workshop revolved around the future of food processing and how it can be central to a sustainable healthy diet.

You can catch up on some of the presentations from our keynote speakers below:

Professor Dolores O'Riordan: Welcome Address

Prof Anne Marie Hermansson: Global Missions and the Critical Needs of Food Processing and Technology

Dr Breige McNulty: Link Between Processed Food Intake, Nutrients and Sweeteners in the Irish Diet

Grace Binchy: Consumer Understanding of Processed Foods: Packaged or Processed

Professor Donal O'Shea: Reducing Processed Food in the Diet - Policy

Professor Ciaran Forde: Processed Foods -The Problem and the Solution

Dr Clare O'Donovan: Reformulation for Public Health - It’s about Nutrients, not Processing

Prof Jim Lyng: Emerging Technologies in the Sustainable Processing of Quality Foods for the Future