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Paul M Finglas

Quadram Institute Bioscience
Head, Food Databanks National Capability
"Food Composition Data and Tools as part of a wider Food Nutrition and Health Research Infrastructure in Europe"

The talk will outline the development of the EuroFIR food composition data platform and tools and discuss how this can be integrated to a much wider Food, Nutrition and Health Research Infrastructure (RI) in Europe. This RI can connect this scattered food, health and lifestyle data, and can bring together trans-disciplinary expertise across the food and health domain and will enable sharing, integration, and standardisation of data. It will enable top-level research in the food domain providing data, tools and services to support research covering, food intake, its determinants, and its effect on health and wellbeing of consumers.

Paul Finglas joined the Institute of Food Research in 1981 and is Head of the Food Databanks National Capability at the newly established Quadram Institute Bioscience. He has, for most of his science career, been involved in a wide range of research in food composition and analysis, food description, quality and food matching, dietary intake assessment, nutritional labelling & health claims, reformulation and impact on food intake and health. He is currently exploring ways to integrate food composition and consumption data into a wider food and health Research Infrastructure in Europe. Paul has considerable experience of co-coordinating both national and international projects and was the Scientific Co-coordinator for the EuroFIR Network of Excellence and Nexus projects (2005-13; EU FP6 & 7), and is the current President of EuroFIR AISBL, established in 2009 in Brussels and a Member of the FAO INFOODS network. Paul has a broad range of experience in science publishing and is currently editor of the journals Food Chemistry, and Trends in Food Science and Technology. Paul has a degree in Chemistry from Aston University in Birmingham and has published over 150 publications on a wide range of topics in food science and nutrition.