Webinars

FAO/INFOODS holds virtual webinars on different topics concerning food composition, which can be attended directly or be the recording can be viewed on this website. Information about webinars and connection details are circulated via the INFOODS listserv.

Past webinars:

• FAO/INFOODS webinar on indigenous foods and their composition on 21 April 2021 at 8.30 AM (GMT-3). Presenters: Yon Fernandez, Gennifer Meldrum, T. Longvah, Barbara Burlingame, and Ruth Charrondiere.
• FAO/INFOODS webinar on data quality of food composition data on 12 April 2021 at 8.30AM (GMT-3). Presenters: Kunchit Judprasong, Prapasri Puwastien, Marine Oseredczuk, Sandra Crispm and Ruth Charrondiere. 
• FAO/INFOODS webinar on food matching on 30 March 2021 at 8.30AM (GMT-3). Presenters: Fernanda Grande, Judy Cunningham, Karl Presser, Bridget Holmes and Ruth Charrondiere. 
• FAO/INFOODS webinar on analytical methods on fat and fatty acids on 11 March 2021 at 8.30 AM (GMT-3). Presenters: T. Longvah, R. Ananthan, Anna Vincent and Ruth Charrondiere. 
• FAO/INFOODS webinar on calculation of nutrient values of cooked foods and mixed dishes, November 25th, 2020. Presenters: Fernanda Grande, Judy Cunningham and Ruth Charrondiere.

Upcoming webinars:

---