Industry-sponsored Sessions


Monday, December 14

Rye – "wholy" grain for the gut and the brain

Organised in collaboration by Fazer and Nordic Rye Forum


Opening words
Jussi Loponen, Head of Research, Fazer and Professor Rikard Landberg, Nordic Rye Forum


Microbiota metabolites and the gut-brain axis
Professor Robert Brummer, Nutrition-Gut-Brain Interaction Research Centre, Faculty of Medicine and Health, Örebro University, Sweden


The nutritional value and health effects of rye
Professor Marjukka Kolehmainen, Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland


Rye, gut microbiota and cardio-metabolic health
Professor Rikard Landberg, Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Sweden


Gut microbiota composition and dietary fibre
Industrial PhD candidate Laura Pirkola, Fazer and Swedish University of Agricultural Science, Sweden


Biomarkers of gut fermentation with focus on the rye phytochemicals
Professor Kati Hanhineva, Department of Biochemistry, Food Chemistry and Food Development unit, University of Turku, Finland


Questions and panel discussion: Future perspectives in rye and health
Robert Brummer, Marjukka Kolehmainen, Rikard Landberg, Laura Pirkola, Kati Hanhineva and Jussi Loponen


Symposium host Marika Laaksonen, Lead in Health, Fazer


Tuesday, December 15

A scientific deep dive into the issues of meat – nutrition, health and sustainability

Organised by Matprat, Norwegian meat and egg council, and Animalia, Norwegian Meat and Poultry Research Centre
Moderator: Nina Kristiansen, Editor-in-Chief (


Welcome by Trine Thorkildsen, Head of nutrition, sustainability and animal welfare, MatPrat


What evidence can we trust? The role of dairy, meat and eggs in a healthy and sustainable diet
The role of meat and meat products for a healthy life Project Director Arne Astrup, The Novo Nordisk Foundation 


From evidence to predictions: disentangling the modeling methods used to quantify and forecast dietary health impacts
Dr. Francisco Zagmutt, Managing Director, Epix Analytics 


Navigating the minefield of sustainable diet studies and claims. How to achieve diets within planetary boundaries: an Australian perspective
Dr. Brad Ridoutt, Principal Research Scientist, The Commonwealth Scientific and Industrial Research Organisation (CSIRO) 


Q&A session – Nina Kristiansen


December 16 

Dairy in a modern, sustainable diet

Organised in collaboration by Danish Dairy Board, Norwegian Dairy Council, and LRF Dairy Sweden


Introducing the symposium: CEO Ida Berg Hauge, Norwegian Dairy Council ( Perception of dietary guidelines and sustainable diet among the Nordic consumers


Author and associated professor, Richard Tellström, University of Stockholm: Diving into dairy: cultural history of dairy in the Nordic diets


Dr. Stephan Peters, Dutch Dairy Association (NZO): Decreasing the environmental footprint of our diet – a modelling approach using Optimeal® 


Professor Adam Drewnowski, University of Washington: Socio-economic aspects of sustainable diets: Now and in the future


Q/A Session and closing remarks facilitated by Ida Berg Hauge


December 16 

Discover the role of the microbiome in host metabolism and health

Organised by Clinical Microbiomics


Dr Jacob Bak Holm, Director of Scientific Operations: Discover the role of the microbiome in host metabolism and health