Protein Quality Assessment Methods Workshop

The PFSNRA, in partnership with Health Canada and the University of Manitoba, will be hosting a workshop to discuss current and future methods of protein quality assessment in Canada and the U.S. on Tuesday November 15, 2016. The objectives of this one day workshop are:

  • For stakeholders from multiple jurisdictions to review current, new and alternative protein quality assessment methods, and discuss harmonization of regulations governing protein content assessment and claims.

  • Lead to the development of a research agenda designed to support the formation of evidence-based nutrition policy related to protein content claims.

  • Address the pros and cons associated with alternatives to current protein quality assessment methods, and discuss regulatory hurdles and next steps. 

 

More information about the workshop and access to the pre-workshop survey are located below. If you have any other inquires please contact Ashleigh Wiggins at program.foodsafety@utoronto.ca

Please note that the workshop will also be available for participants remotely via webinar. Information on connecting will be available once participants register.

 

This workshop is made possible through an NSERC Connect Grant.

Registration

This workshop is by invitation only. If you would like to attend please contact Ashleigh Wiggins at program.foodsafety@utoronto.ca

For those who have been invited to attend, please register for the workshop using the link contained in the e-mail invitation, no later than October 21, 2016.

Please note that the workshop will also be available for participants remotely via webinar. Information on connecting will be available once participants register.

Workshop Agenda

Exploring Research Gaps for Determining Protein Quality in Food

A Tri-Partite Workshop Involving Academia, Industry and Government

Time Title Speaker
8:30-9:00                                                           Coffee & Registration
9:00 - 9:10

Introductions and goals for the workshop

J.D. house, University of Manitoba

W. Yan, Health Canada

9:10 - 9:30

Overview of current methods for assessing protein quality in food

J.D. House, University of Manitoba
9:30 - 10:00 Regulatory perspective of protein content claims: Canada N. Lee, Health Canada
10:00 - 10:30   Regulatory perspective of protein content claims: U.S.A B. Fitzpatrick, U.S. FDA
10:30 - 10:45                                                            BREAK
10:45 - 11:15 Regulatory perspective of protein content claims: International S. Gilani, Nutrition & Health Advisor 
11:15 - 11:35 Regulations governing protein content claims in Canada: Industry Perspective G.H. Anderson, Univeristy of Toronto
11:35 - 12:30 Review of Pre-Workshop Stakeholder Survey Results  
12:30 - 1:30                                                             LUNCH
1:30 - 2:30

Group thematic discussions - Facilitated

Potential thematic areas include:

  • Perceived barriers to innovation re: protein content claims
  • Research gaps for new or proposed methods of measuring protein quality
 
2:30 - 2:45                                                               BREAK
2:45 - 3:30 Reporting Back on Facilitated Discussions Group Spokespeople
3:30 - 4:00 Identification of research gaps to assess protein quality in foods  
4:00 - 4:15 Potential Funding Mechanisms NSERC Partnership Programs
4:15 - 4:30 Summary and Next Steps  

 

Pre-Workshop Survey

In order to have a successful and focused workshop discussion, we ask all participants and interested parties to please complete the pre-workshop survey by November 1, 2016

Please feel free to circulate this survey to other experts in the field who may have comments to contribute. 

Access the Survey Here

Hotel Information

Workshop participants are encouraged to stay at the Chelsea Hotel. Please refer to your workshop invitation for information on reserving your room. If you have any questions please contact Ashleigh Wiggins at program.foodsafety@utoronto.ca

Chelsea Hotel
33 Gerrard St W
Toronto, ON M5G 1Z4

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