Food composition data are essential to shift the food system to a healthier one. The documented uses of food composition databases now cover many specialized fields in nutrition, health, agriculture, trade, food science, environmental sciences and economics. Therefore, sound food composition databases that are both comprehensive and representative of food available and consumed in the country have become essential basic tools for all these uses.

The ‘FAO/INFOODS e-Learning Course on Food Composition Data’ was published in 2013 and aims to close the existing knowledge gap among those generating, compiling or using food composition data. The course provides a good basic knowledge and understanding of essential issues related to food composition. It is an interactive, learner-centred course organized into 14 lessons, for a total of approximately 10 hours of self-paced learning. The e-learning course offers a wealth of examples, exercises and case studies based on the best practices. The course is designed to be primarily used in universities at undergraduate level. The course is available free of charge from the INFOODS website.

http://www.fao.org/infoods/infoods/training/en/ as an on-line version or as CD.

  • To make participants aware of the importance of food composition data and the work which is behind in generation good analytical data, to evaluate them and to publish them in food composition tables
  • To cover the main contents of the ‘FAO/INFOODS e-Learning Course on Food Composition Data’ through lectures and discussions.
  • To guide users to improve their correct usage of published food composition tables and database (FCT/FCDB), including for defining and addressing nutritional problems
  • To motivate universities to include food composition into their curricula
  • Decision makers in nutrition
  • Professors/lecturers/researchers/students
  • Other professionals generating, managing
  • Lectures on key issues on food composition
  • Discussion on uses, strenghts and pitfalls of FCT/FCDBs and possible introduction of the ‘FAO/INFOODS e-Learning Course on Food Composition Data’ into the curricula of universities

The completion of the ‘FAO/INFOODS e-Learning Course on Food Composition Data’ is highly recommended. Website http://www.fao.org/infoods/infoods/training/en/ Then choose FAO e-learning website, then View Catalogue, then Nutrition and Food Systems, then Food Composition Data.

  • Those who have attended the entire seminar will be issued a certificate of attendance
  • Those who have attended the entire seminar and completed all lessons of the FAO/INFOODS e-Learning Course of Food Composition Data’ on-line (not off-line) by 1 October 2019 will get granted a certificate of completion

Seats are limited and will be distributed on first como first serve basis. Please register for the training workshop by writing directly to ifdc2019@insa.min-saude.pt . Please put ‘Application for FAO/INFOODS Training’ into the subject line and attach your complete contact details and the place where you are working, as well as 10 lines of your motivation on why you wish to attend the training and how you will use it afterwards. You will receive confirmation on whether you are accepted for the training workshop latest by 1 October 2019.

RUTH CHARRONDIERE: Nutrition officer at FAO, Rome, Italy; INFOODS coordinator; main author of the Food Composition Study Guide (2009) and the FAO/INFOODS e-Learning Course on Food Composition Data (2013); developed the FAO/INFOODS Compilation Tool; initiated and co-authored may FAO/INFOODS guidelines and databases and scientific articles; taught in over 20 food composition courses.

THINGNGANING LONGVAH: Director Grade Scientist & Head of the Food Chemistry Division, National Institute of Nutrition, Hyderabad, India; Vice INFOODS coordinator. Key person and first author of the Indian Food Composition Tables of 2017. Organized the Asia Food composition course in 2006 in Hyderabad.

HENRIETTA ENE OBONG: Professor in Human Nutrition and coordinator of the Human Nutrition & Dietetics programme in the University of Calabar, Nigeria; AFROFOODS coordinator; contributed to FAO/INFOODS guideline, the Nigerian FCT of 2017 and the West African FCTs of 2012 and 2019; and taught in several training courses.

KUNCHIT JUDPRASONG: Associate Professor in Food and Nutrition, Quality manager of ISO 17025 laboratory; ASEANFOODS coordinator; contributed to FAO/INFOODS guidelines, the Thai and ASEANFOODS FCT; and taught in several training courses.