Organised by

Analytical Centre, University of New South Wales and Food Science and Technology, University of New South Wales, Sydney 2052, Australia

Background

Compilations of data on the nutritional composition of foods are essential tools for nutritionists, especially those concerned with monitoring adequacy of dietary intake, for linking diet to health and disease, for diet planning and prescription, nutrition education and training, food security, and food trade, export and regulation.

A two-week training course on the production and use of food composition data in nutrition is offered by the University of New South Wales in cooperation with Food and Agriculture Organization of the United Nations (FAO), and the European Food Information Resource Network (EuroFIR) in Sydney, Australia from 9-20 February 2009 (FoodCompAustralia 2009). Earlier courses were organized in Wageningen, The Netherlands, by the FLAIR Eurofoods-Enfant Project of the European Community and by VLAG-UNU-FAO-IUNS-COST 99 in 1992, 1994, 1996, 1998, 2001, 2003, 2005 and 2007. Regional courses were organized in Chile in 1995; in Argentina in 1996; South Africa in 1997, 1999 and 2002; in Jamaica in 2001; in Thailand in 2002; in India and in Slovak Republic in 2006.

Objectives of course

The aim of FoodCompAustralia/OCEANIAFOODS 2009 is to demonstrate how to produce, manage and use good quality food composition data so that the requirements of the multiple users of food composition data and databases can be met. The chief focus will be on nutrient data and there will be an international perspective.

Course structure

FoodCompAustralia 2009 will be structured around the second edition of the book 'Food Composition Data. Production, Management and Use', by Dr H. Greenfield and Professor D.A.T. Southgate, published by FAO in 2003. The course will cover: ways in which food composition databases are used and how these determine the range of nutrients for which values are required; foods for which values are needed; choice and validation of analytical methods to give nutritionally relevant values; food and nutrient classification; stages in the production of a nutrient database; and appropriate use.

Who should attend?

FoodCompAustralia 2009 is intended for graduates involved in production and use of nutrient database programs as analysts, compilers and/or professional users particularly in nutrition, dietetics, food regulation, the food industry and nutritional epidemiology. It will also be of value to those teaching nutrition and nutritional aspects of food chemistry. Priority will be given to applicants from Australasia and Asia.

Course content

The major elements of the course, which will comprise lectures, seminars, group work and exercises, will be:

• Requirements for and uses of nutrient data and databases at different levels and in different contexts
• Steps in establishing a food composition database
• Selecting and establishing priorities for including foods, nutrients and other food components in databases
• Sampling of foods
• Methods of analysis: critical evaluation and choice of methods
• Data quality, scrutiny and evaluation
• Reviewing existing data
• Format, modes and conventions of data expression
• Food nomenclature, classification and identification
• Data types, recipe calculations and other non-analytical data
• Compilation of data; quality assurance of compilation
• Nutrient calculation software
• National and international activities in food composition issues
• Dissemination of data including copyright, citation and traceability issues
• Documentation and database management

FoodCompAustralia 2009 will be held at the Analytical Centre, University of New South Wales, Sydney NSW 2052 Australia for two weeks from 9 – 20 February 2009.

Accommodation

Accommodation will be in student residences (Kensington Colleges) on campus, in apartments with single rooms and shared facilities.

Campus facilities

The campus has a post office, a bank, some eating places and small shops. It is within walking distance of shopping centres with restaurants and grocery stores.

Language

The language of the course is English. Therefore fluent English is essential.

Applications

Please apply by completing the course application form available from the brochure and application page, and sending it to the Course Secretariat together with your curriculum vitae and a brief statement of why you want to do the course, and how you will apply the training received. The final application date is June 1, 2008. Priority will be given to applicants from Australasia and Asia. Since the number of places is limited to 30, each application will be assessed on merit (academic background, and likelihood of using the training after completion) together with representation from user group, from the region, and from other parts of the world. Successful applicants will be notified by 1 October 2008. Payment of the course fee must be made by 15 October 2008 and if not received by that date, the place will then be offered to the next applicant on the list

Course fee

The course fee, including a $600 AUD non-refundable deposit, is $6,000 AUD. The fee covers student accommodation from 9-20 February 2009 at the University of New South Wales, most meals, a copy of the handbook and other course materials, tuition fees and excursions. It does not cover the cost of travel to the course, medical insurance and pocket money. The fee is payable on notification of acceptance for the course on 1 October 2008. Applications must be made through the Course Secretariat. There may be a number of sponsored places particularly for applicants from the developing world.

How to apply

All applicants should fill in the application form below and send it together with their urriculum vitae before 1 June 2008 to the Course Secretariat.

Scientific Advisory Board

• Professor Bill Aalbersberg, Institute of Applied Science, University of South Pacific, Fiji
• Ms Ruth Charrondiere, FAO, Rome, Italy
• Dr Judy Cunningham, Food Standards Australia New Zealand, Canberra, Australia
• Mr Paul Finglas, Institute of Food Research, Norwich, UK
• Ms Karen Fukofuka, Secretariat of the Pacific Community, New Caledonia
• Mr Paul JM Hulshof, Division of Human Nutrition, Wageningen University, The Netherlands
• Dr Lucy Lesperance, Crop and Food Research, New Zealand.
• Mr T. Longvah, National Institute of Nutrition, Hyderabad, India.
• Dr Prapasri Pustawien, Bangkok, Thailand
• Dr Suzanne Murphy, Cancer Research Center of Hawaii, University of Hawaii
• Professor Andrew Sinclair, Deakin University, Australia

Course director

• Professor Heather Greenfield, Adjunct Professor, UNSW and University of Sydney

Other core faculty

• Professor Bill Aalbersberg, Fiji
• Dr Jayashree Arcot, Australia
• Ms Ruth Charrondiere, FAO
• Dr Prapasri Pustawien, Thailand

Suggested other faculty

• Dr Isabel Castanheira, Portugal
• Ms Coral Colyer, Australia
• Dr Judy Cunningham, Australia
• Ms Veronique Droulez, Australia

Acknowledgements

Thanks are due to Ir Paul Hulshof for permission to adapt this brochure from materials used in the Wageningen courses.

Accreditation programs

The Nutrition Society of Australia and the Dietitians Association of Australia are being approached for recognition of the course as a professional development unit in their accreditation programs.