On 14-15 November, a symposium will focus on production, application and nutritional aspects of novel sources of omega-3 fatty acids. The symposium is organised by the Nordic Lipid Forum and the division "Marine Lipids" of Euro Fed Lipid, which is headed by the National Food Institute.
Nordic Lipid Forum and the division "Marine Lipids" of the Euro Fed Lipid invites you to a symposium on 14-15 November which focuses on production, application and nutritional aspects of novel sources of omega-3 fatty acids. Demand for healthy marine omega-3 fatty acids is increasing, and fish oil produced from wild fish has been the most important source of marine omega-3 fatty acids for many years. New sources of omega-3 fatty acids are required to meet future fish oil demands.
Omega-3 fatty acids are nutritionally important polyunsaturated fatty acids, which we mainly get from fish. Over the past 30 years, omega-3 fatty acids have also proven to benefit human health. The fatty acids prevent, for example, the development of cardiovascular diseases because they may be antihypertensive or reduce blood fat levels.
But which future omega-3 fatty acid sources are available, and which nutritional effects do they have in humans? How do the novel omega-3 sources affect food quality, including enriched food products, and which feed properties do they have? These are some of the questions which will be addressed during the symposium on 14-15 November.
Time
14-15 November 2012
Venue
Richmond Hotel
Vester Farimagsgade 33
1606 København V
Denmark
Programme and registration
See the invitation, programme and registration information on http://www.eurofedlipid.org/meetings/copenhagen2012/index.php
The registration deadline is 19 October 2012. The registration fee is reduced when registering before 30 September. Deadline for sending in posters is 9 November.
The symposium is aimed primarily at food industry and public sector employees as well as researchers.
Organisers
The symposium is organised by Nordic Lipidforum and Euro Fed Lipid, the division "Marine Lipids", headed by the National Food Institute.