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Subject:
From:
Bridget Holmes <[log in to unmask]>
Reply To:
Bridget Holmes <[log in to unmask]>
Date:
Thu, 19 Aug 2021 19:25:56 +0200
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Dear food composition friends,



Please find below two pieces of information that may be of interest.



1. EuroFIR recently hosted a *protein calculation workshop. *They have
kindly made the videos from the event available online for those who might
be interested. The format of the workshop included background to the topic
presented by Mark Roe of EuroFIR, a presentation on compilers experience of
protein and amino acid calculations by Fernanda Grande of FAO, a
presentation by Beulah Pretorius and Hettie Schonfeldt from the University
of Pretoria on the amino acid profile and protein content of red meat, and
finally a presentation by Larissa Pferdmenges from the Max Rubner Institut
on updating the approach to protein determinations and management in food
composition databases. Please find below the links to the videos on YouTube.

*Background and aims of the workshop
<https://www.youtube.com/watch?v=XmDkqFqHWgc&t=19s> : *Mark Roe (EuroFIR,
BE)

*FAO/INFOODS Compilers’ experiences of protein and amino acid calculations
<https://www.youtube.com/watch?v=b7lwUnyWaTc&t=927s>* : Fernanda Grande
(Food and Nutrition Division, FAO)

*Amino acid profile and protein content of red meat
<https://www.youtube.com/watch?v=M0wTNFxF2V4&t=8s>* : Beulah Pretorius and
Hettie Schonfeldt (University of Pretoria, ZA)

*Updating approach to protein determinations and management in food
composition database management systems
<https://www.youtube.com/watch?v=dNULRFnYdh4>* : Larissa Pferdmenges (Max
Rubner-Institut, DE)



2. *Nutrition and Food Systems Officer (Food Composition) position
available* with the Nutrition Assessment team, Food and Nutrition Division,
FAO. Deadline for applications is 06/09/21. More details can be found here:
https://jobs.fao.org/careersection/jobdetail.ftl?job=2102300&lang=en





Thank you for your interest, and best wishes to all. *Please remember not
to reply to the listserv address unless your reply concerns all. Thank you.*

Bridget

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