Welcome to the Nordic Nutrition Conference 2020 virtual symposium Monday, December 14, 2020, 10-11.45

Organised in collaboration by Fazer and Nordic Rye Forum ​ 

The symposium will cover the latest scientific understanding on the role of rye in health with a special emphasis on nutritional value of rye, gut-brain axis, fibre and gut microbiota composition, rye and cardio-metabolic health and rye phytochemicals.  

Symposium programme 

Jussi Loponen, Head of Research, Fazer and ProfessorRikardLandberg, 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 student 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 final 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 

The virtual symposium is open for everyone interested and is free-of-charge. The symposium will be held in English.  Please  registerby 7.12.2020  

Warmly welcome to attend the exciting virtual symposium! 
The symposium is organised as part of the virtual Nordic Nutrition Conference, December 14–16, 2020Read more about the Nordic Nutrition congress