Nordic Rye Forum Seminar 2019
November 21 through 22, the yearly Nordic Rye Forum Seminar was successfully held. The seminar started out with a joint lunch, which was followed by 30-minute intervals of interesting presentations, questions and discussions:
Anne Kirstine Eriksen, Danish Cancer Society Research Center: Whole grain, lignans and enterolactone in metabolic syndrome and type-2 diabetes;
Ville Koistinen, University of Finland: Annotation of phytochemicals in malted cereal grains: Fresh results from an ongoing study;
Marjukka Kolehmainen, University of Eastern Finland: Biomarkers for different types of cereals – state of the art: Summary of results from a recently published review article;
Markus Nikinmaa from VTT, Technical Research Centre of Finland: Processing technologies towards novel rye products.
For all available presentations; if shared, source must be stated (researcher and affiliation).
The following session consisted of open discussions, including among other things discussions on the need for an updated review in the area of rye and health and the Nordic Rye Forum in Social Media.
The evening ended with a very pleasant joint dinner, followed by rye sandwiches the morning after, innovative rye snacks by Lantmännen and a fruitful continuation of the seminar with more presentations:
Cecilie Kyrø, Danish Cancer Society Research Center: Whole grain, rye & health – a decade of epidemiological research;
Karin Jonsson, Chalmers University of Technology: Attitude and perception of food, health and whole grain in adolescents: Results from a collaboration with the Nobel Prize Museum;
Rikard Landberg, Chalmers University of Technology: Presentation of the Sustainability seminar held at Chalmers on the EAT-Lancet report and the Nordic version.
Engaged discussions followed; and the seminar was wrapped up, bringing a number of action points to take forward. The seminar was closed by a joint lunch.
