Food and health symposium provides a platform for trainees

The 2nd International Trainee Symposium in Agri-Food, Nutrition and Health returned to the University of Manitoba January 25-26, hosted this year at the Richardson Centre for Food Technology and Research.

This unique event offers a platform for graduate students and postdoctoral fellows to showcase their work and engage in discussions with other researchers and trainees in their field.

The symposium originated from a collaboration between the Department of Food and Human Nutritional Sciences at the University of Manitoba and the Canadian Centre for Agri-Food Research in Health and Medicine.

Event co-chair Dr. Nicola Gasparre says the purpose of the symposium is to facilitate research knowledge translation and networking, both vital to students’ professional development.

“Research communication is crucial to share and disseminate the latest advancements in the understanding of the relationship between food, nutrition, and health. Additionally, trainee promotion is essential for developing the next generation of investigators.”

The symposium drew 80 presenters from 10 countries, some of whom joined virtually.  The “rapid-fire” oral component gave participants seven minutes to make their presentations. (See list of winners below)

Presentations highlighted research related to the design of new food products, examining their processing, technological and nutritional characteristics, and will explore functional foods, bioactive compounds, and natural health products.

“The public’s growing interest in using food as a tool for health underscores the importance of discussing and advancing knowledge in this area,” says Gasparre.

This year, Dr. Cristina Rosell, department head in Food and Human Nutritional Sciences, as well as member of the Institute of Agrochemistry and Food Technology of the Spanish National Research Council, serves as chair of the event.

Co-chairs include Dr. Gasparre as well as Dr. Thomas Netticadan, Jenny Bouchard, Brad Feltham, Dr. Ruchira Nandasiri, and Pam Gauthier. The Food and Human Nutritional Sciences Graduate Student Association has also played an active role in event organization.

“Our experience in organizing this event has transcended mere coordination; it has been a profound journey of growth and collaboration. Each step of the way, the synergy within the organizing committee has not only shaped the event itself but has also been instrumental in our individual and collective development,” says Gasparre.

“There is a genuine eagerness to create an atmosphere where knowledge thrives, connections flourish, and the collective passion for agri-food, nutrition, and health takes center stage.”

Presentation Winners