Call for experts for the Joint FAO/WHO Expert Meetings on Nutrition (JEMNU) on nitrogen to protein conversion factors for soy-based and milk-based ingredients used in infant formulas and follow-up formulas

Deadline for submission: 1 March 2019
Background

The Joint FAO/WHO Expert Meetings on Nutrition (JEMNU) was established in 2012 to provide scientific advice to the committees of the Joint FAO/WHO Food Standards Programme (i.e. Codex Alimentarius) or Member Countries. JEMNU aims to provide relevant scientific advice in an independent and cost-effective manner; therefore, the Meetings will be convened when there is a specific request from a Codex Committee or Member Countries.

Currently being discussed at the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) is the most appropriate nitrogen to protein conversion factor (or factors) to use in estimating protein content of soy-based ingredients and milk-based ingredients used in infant formulas and follow-up formulas. To provide guidance on this topic, at the 39th Session of CCNFSDU in 2017, the Committee requested that JEMNU be convened to review the evidence and develop evidence-informed guidance regarding nitrogen to protein conversion factors. (To facilitate the work of JEMNU, a systematic review is currently being conducted to compile and analyse the available data on nitrogen to protein conversion factors for foods containing soy-based and/or milk-based ingredients.)

FAO and WHO have therefore initiated the convening of JEMNU and are in the process of identifying experts with relevant knowledge and experiences to participate in the expert meeting to be held during 15 – 19 July 2019 (exact dates to be confirmed). The selected experts will review the evidence to establish appropriate nitrogen to protein conversion factors for soy-based and milk-based ingredients used in infant formulas and follow-up formulas.
Desired expertise

Successful candidates should meet most or all of the following qualifications:

Experience in research and application of methodologies for assessing protein quality and quantity in foods, particularly those containing soy- and milk-based ingredients;
Good knowledge of the English language, both written and oral;
Ability to prepare scientific documents and to work in an international environment with scientists from various disciplines;
Recent, relevant scientific publications in peer-reviewed journals is desirable;
Leadership, or invited participation, in national or international scientific bodies, committees and other expert advisory bodies pertinent to the scope of this work is desirable.

Expert activities

Experts will be expected to actively engage in:

reviewing and interpreting the evidence;
establishing recommended conversion factors;
contributing to the development of a report summarizing the discussion and outcomes of the meeting; and
reviewing the final report.

The meeting report, including recommended conversion factors, will be made available to the 41st Session of CCNFSDU to be held in November 2019.

Source=https://www.who.int/nutrition/topics/callforexperts-JEMNU-Feb2019/en/
Dele Fap
2 2019

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