GIRACT’s European PhD in Flavor Research Awards 2021/2022

Applications deadline: 31st October 2021

Promoting Flavor Research amongst PhD Students in Europe

Giract is proud to announce that, following the success of its unique and innovative programme to promote flavor research amongst PhD students in Europe across various universities and institutes, 5 industry sponsors will continue to support the programme, now in its 12th year. This consortium aims to raise awareness of the industry and career opportunities in order to increase the flavor research talent pool in Europe. The 5 sponsoring companies are:

             FIRMENICH

             GIVAUDAN

             KERRY

             KIKKOMAN


This 12th edition is organised by Giract, in coordination with Andrea Cattaruzza, Director of AndCat Ltd and Professor Emeritus Andy Taylor of the University of Nottingham, UK.


To promote innovative flavor research amongst PhD students across European universities and research institutes. PhD students enrolled in universities and research institutes in 32 European countries (European Union, UK, Switzerland, Norway, Turkey and Russia) are eligible to apply.

The project targets two different groups of PhD students:

             Group 1:  students who are about to complete their PhD and hence will soon be examining opportunities for employment

             Group 2:  students who are about to commence their PhD studies

This is translated into the following sub-objectives:

             Publicise the attractions of flavor research so as to pull high calibre students into appropriate PhD courses and then into industry

             For Group 1:

             Solicit and evaluate innovative flavor research projects amongst these students

             Provide the Annual Savory Flavor & Food Industry Conference, held in Geneva in the spring of each year, as a platform for the winning student to present his/her work to ‘potential employers’

             For Group 2:

             Award bursaries to 6 selected students who are planning to commence their PhD studies in flavor science during the 2021/2022 academic year

             Enable the 6 winning 1st year PhD students the opportunity of visiting the laboratory of certain sponsor companies during the second year of their PhD studies, by using a part of their winning bursary amount for their travel and stay. This will enable them to obtain a first-hand view of an industry R&D centre

credit: CDC

Webinar: HIV prevention: antibodies and vaccine development

The International Union of Immunological Societies (IUIS) are hosting a successful second IUIS Webinar Series: Immunology without Borders, and are happy to announce the next live webinar on “HIV prevention: antibodies and vaccine development” with Lynn Morris on July 26!

About the Webinar

Despite 40 years of research the HIV epidemic remains a significant global health challenge and an HIV vaccine is still elusive. The recent results from the AMP trial have shown that a broadly neutralizing antibody can provide protection from infection. This has important implications for the pipeline of HIV broadly neutralizing antibodies being developed for prevention as well as vaccines that aim to elicit protective antibodies. This webinar will discuss the role of antibodies in both passive and active vaccination approaches.

When: Mon, Jul 26, 2021 · 3:00 PM CEST 

IUNS Capacity Development: EIT Food Free Course “Nutrition for Health and Sustainability”

As part of our commitment to supporting the development of early career nutrition scientists the IUNS Capacity Development Committee feature online short courses suitable for Continuing Professional Development on our website. for more information on these opportunities please visit:

This month our partners at EIT Food are launching a new, free, online course titled “Nutrition for Health and Sustainability”.

Course Details

Currently a key obstacle to medical professionals playing a stronger role in food systems transformation is their lack of training in nutrition.
If medical doctors had better knowledge of the link between food, health, nutrition and sustainability, they could play an active role in transforming our food system.

To overcome this gap in knowledge and to reinforce behaviour change towards healthier and sustainable diets, EIT Food has developed a free short online course on nutrition targeting medical students, health professionals and more generally curious minds interested in maintaining a balanced and healthy diet.

This course has been designed with and for medical students (undergrad or higher), and has been produced by the University of Reading, the University of Torino, the University of Hohenheim, the University of Groningen, IMDEA Food Institute and the Spanish National Research Council (CSIC), in collaboration with experts from the EAT-Lancet Commission (Dr. Walter Willet) and the International Federation of Medical Students Associations (IFMSA).

The course will be included in “game-changing” solutions catalogue that EIT Food will present at the UN Food Systems Summit in September 2021.

The Course is open for enrolments, starts on 19/07, and is free to access. It is composed of 12 hours of learning broken down in 3 weeks.

Fellowship opportunity. National Cancer Institute Seeks Fellow for Diet, Physical Activity, Sleep, and/or Weight Assessment

Position Description

The Epidemiology and Genomics Research Program (EGRP), Division of Cancer Control and Population Sciences (DCCPS), National Cancer Institute (NCI), has an opening for a Cancer Research Training Award (CRTA) Fellow for diet, physical activity, sleep, and/or weight assessment.

For a full description of the position, visit

This fellowship opportunity is within EGRP’s Risk Factor Assessment Branch. To learn more about RFAB, visit


  • Master’s or doctorate degree in public health, epidemiology, nutrition, exercise science, statistics, or a related field.
  • A strong interest in public health, population-based research, and cancer control.
  • Experience conducting research or serving as a research assistant on a scientific project.
  • Excellent organizational, planning, writing, and project management skills.
  • Excellent interpersonal skills.
  • The ability to work collaboratively on research teams and to work independently on self-directed research projects.
  • Data management skills (experience with spreadsheets and statistical software packages is desirable, e.g. EXCEL, SAS, STATA, SUDAAN, and R).
  • Applicant must be a U.S. citizen or permanent resident.

For more details and application instructions, visit

World Obesity Policy Laboratory

World Obesity Policy Laboratory: Obesity and food system actions under the microscope

As we reach the halfway point of the UN Decade of Action on Nutrition, now is the time to review our progress to date and assess whether global food systems can deliver healthy and sustainable diets for everyone.

COVID-19 has exposed vulnerabilities in our current environments and revealed strained food systems alongside the absence of processes to protect the health of vulnerable populations, including people living with obesity. With undernutrition, overweight and obesity, and poor nutrition at risk of being exacerbated because of the ongoing pandemic, actions to strengthen food systems and address the commercial determinants of health are urgently needed to improve the food environments for everybody.

•             Date: Tuesday, 13th July

•             Time: 13:00 – 14:45 BST

The World Obesity policy laboratory will explore food systems’ central role in addressing the obesity pandemic. Through several case studies, speakers will highlight best practices on what has or should be implemented to achieve healthier, more sustainable and equitable food systems for everyone.

The event precedes the launch of their policy dossier on food systems and a briefing on the topic in September.

For full details of the speakers, visit the website here.

UNFSS Science Days Side Event. Achieving healthy diets for all: What are the gaps constraining progress?

Tuesday July 6th 13:30 -15:00 CET

Healthy diets are at the heart of the goals of the UN Food Systems Summit. Yet the global expert community has not coalesced around a common definition of a healthy diet, and comprehensive guidelines to characterize them across contexts are debated. In this session we will explore challenges and gaps to characterizing and achieving healthy diets. Presentations will address issues of food classification systems, evidence to identify and balance trade-offs between food and the environment, the role of indigenous foods, and issues related to food affordability. As an output of the session, areas of consensus and research priorities will be identified.


•   Introduction: Lynnette M. Neufeld, Global Alliance for Improved Nutrition (GAIN), Geneva, Switzerland

•   Food processing and implications for characterizing healthy diets, Jean-Claude Moubarac, Department of Nutrition, University of Montreal, Montreal, Canada

•   Indigenous food systems and their potential for healthy diets and sustainable production, Namukolo Covic, International Food Policy Research Institute (IFPRI), Addis Ababa, Ethiopia

•  Identifying and balancing food production and environment trade-offs, Marco Springmann, Oxford University, Oxford, UK

•   Food prices, diet costs and affordability, William Masters, Friedman School of Nutrition, Tufts University, Boston, USA

•   Comment and facilitated discussion, Fabrice deClerck, EAT/Stockholm Resilience Centre; Anna Lartey, University of Ghana, Legon, Ghana

Contact: Lynnette M. Neufeld,

It’s not too late to register for the 2nd WHO Western Pacific Region Partners’ Forum

WHO are pleased to extend the registration deadline for the Second WHO Western Pacific Region Partners Forum to midnight (GMT+8) tonight! If you have not yet registered, please do so here using code: P@rtn3rsh!ps21

The Forum takes place this week 30 June-2 July.

A detailed session outline is available on the event page. Highlights include:

  • Opening of the Forum by Dr Takeshi Kasai, WHO’s Regional Director for the Western Pacific
  • In-depth interactive sessions on key public health challenges for the Region
  • On Friday they’ll focus on engaging young people in public health and discuss practical ways for early and mid-career professionals to work with WHO
  • The opportunity to participate in their research project, “Exploring factors of success in public health partnerships in the Western Pacific”

They are excited to be using a virtual platform that enables them to connect with partners in different ways. You’ll be able to:

  • Let others know more about you by building your profile – upload a photo and tell us what interests you
  • Join a session of “speed partnering” on Day 1 and get to know other partners and WHO staff
  • Browse the virtual Partners Expo, where partners are showcasing their work (or sign up here to set up a booth of your own)
  • Make appointments with WHO technical directors, and with Dr Takeshi Kasai

The Forum platform will be open from 06:00 GMT+8 on 30 June to give you some time to get used to it before the opening session at 09:00.

World Food Convention 2021

At the World Food Convention – “Science for the society – How to secure food in a sustainable way” latest presentations from leading experts await you. Find out who they are and follow their live discussions on June 24th from 2:00 pm CEST (+2UTC).

The global society is facing major challenges. The growing population of the planet must be fed in a fair and sustainable manner. Producing enough food causes new, different problems which harm the climate. On top of that, the COVID-19 pandemic endangers the security of food production and the stability of supply chains, threatening food safety.

Against this backdrop, scientific institutions as well as companies from both the old and the new economy are searching for ways to cope with these challenges. At the 5th World Food Convention, the leading minds from science, politics and the economy will discuss how food security can be ensured all over the planet without further exacerbating climate change and to find strategies to address these issues with regard to possible future pandemics.

The focus will not only be on the technological and technical aspects of food production and distribution but also on related ethical questions and political considerations. Topics will include genome editing, carbon farming, the farm to fork strategy, food security and innovations in food.

IUNS at ASN Nutrition 2021 Live Online

Nutrition 2021 Live Online, starts today. The American Society for Nutrition’s Conference promises four days of the latest science from the leading nutrition researchers and academics, clinical practice breakthroughs, the latest public policy and practices.

 IUNS features on the schedule with “IUNS Actions on Capacity Development, Global Health and Sustainability”, a sponsored satellite symposium chaired by IUNS president, J. Alfredo Martinez MD, PHD, and IUNS Secretary General, Catherine Geissler, BDS, MS, PhD.

The Symposium takes place Tuesday, June 8, 2021 8:30 AM – 9:30 AM EDT and concludes with a live panel discussion.

This session discusses the diverse IUNS activities and approaches to sustainability, global nutrition, and capacity development. 

Specific examples of how Traditional and Ethnic Foods and Capacity Building by IUNS in South Asia, are applicability to addressing sustainability and unstable global food systems exacerbated by the COVID-19 pandemic; Taking a multifaceted approach to Planetary Nutrition concerns by incorporating precision-personalized nutrition with wider planetary considerations to address public health issues; How IUNS supports building capacity among nutrition scientists to implement dietary guidelines at a policy level within African countries will be presented. The session will conclude with a brief presentation from Professor Hisanori Kato about the 22nd ICN of IUNS to be held in Tokyo, Japan 2022.

Symposium Presentations:

  • IUNS Leadership on Global Food Concerns
    • Presented by Vishweshwaraiah Prakash, PhD – IUNS & CSIR-INDIA Former Director of CFTRI-INDIA
  • IUNS Insights on Dietary Guidelines in Africa
    • Presented by Francis B. Zotor, Ph.D Public Health Nutrition – IUNS & University of Health and Allied Sciences, Hohoe, Ghana
  • Planetary, Population and Personalized Precision Nutrition: IUNS Perspectives
    • Presented by J. Alfredo Martinez, MD PhD – IUNS & Universidad de Navarra, Spain
  • The Power of Nutrition: For the Smiles of 10 Billion People: The 22nd International Congress of Nutrition of IUNS, Tokyo, Japan 2022
    • Presented by Hisanori Kato, PhD – 22nd IUNS-ICN Organizing Committee & The University of Tokyo

New FAO publication: Layman’s guide to food safety in Asia and the Pacific

There are various elements connected to food safety and it can be challenging to group them together under the food safety umbrella. In fact, keeping up the pace with the contemporary reality can be challenging, and more and more areas related to food safety emerge: it could be challenging to recognize and trace the links.

In June 2021, the FAO Regional Office for Asia and the Pacific published a booklet entitled “Layman’s guide to food safety in Asia and the Pacific – Introduction to the food safety toolkit”. The booklet provides a small and unconventional handbook that introduces various food safety topics, provides reference documents and offers ideas to consider.

Food allergies, fake news, new technologies, raw foods safety: these and more topics are discussed in the booklet, each one with relevant references from FAO and other international organizations. The guide also serves as an index for the entire food safety toolkit, a collection of nine booklets, and outlines lesser discussed topics of food safety on which readers are invited to read more.

Download the publication FAO Food safety toolkit booklet 1 – Layman’s guide to food safety in Asia and the Pacific – Introduction to the food safety toolkit

Food safety toolkit for Asia and the Pacific

·         Layman’s guide to food safety in Asia and the Pacific – Introduction to the food safety toolkit

·         Backyard farming and slaughtering – Keeping tradition safe

·         Investing in food safety for global benefits – A concrete case in the Association of Southeast Asian Nations (ASEAN) countries

·         Food allergies – Leaving no one behind

·         Food frauds – Intention, detection and management

·         Organic food – Are they safer?

·         Parasites in foods – An invisible threat

·         Slowing down superbugs – Legislations and antimicrobial resistance (AMR)   

·         Measuring food safety – Indicators to achieve sustainable development goals (SDGs)

For more information:

Food safety page – FAO Regional Office for Asia and the Pacific