![Graph used in conference](/sites/g/files/dgvnsk1966/files/inline-images/75c6f46c-b68b-4bd0-bcd7-8fdb0d2e5857.jpg)
On June 8th and 9th, 2012, the UC Davis Foods for Health Institute and the USDA Western Human Nutrition Research Center jointly hosted the phenotyping conference, "measuring response to food: phenotyping tools and targets."
Phenotyping is the measurement of a composite of an individual’s characteristics. Phenotypes result from the expression of genes as well as the influence of environmental factors such as diet, lifestyle and environmental exposure, and the interactions between the two.
Personalized health is the future and phenotyping is the revolutionary approach that will bring it to practice. By measuring people’s health comprehensively we can better tailor foods, diets, and treatments to prevent disease and improve health holistically.
The conference brought together approximately 100 attendees including world-renowned researchers, industry partners, and USDA administrators and stakeholders to launch the UC Davis Center for Phenotyping Health. A key objective of the conference was to initiate the discussions that will shape the Center’s mission and goals: what measurement tools, diagnostics, health targets, foods, diets, and health conditions will be investigated and brought to practice.
Conference Program for Day 1, Friday June 8
Time |
Speaker |
Topic |
8:30-9:00 |
Bruce German & Lindsay Allen |
Introduction to the meeting |
9:00-10:00 |
Ralph de Vere White |
Opening lecture |
10:00-10:30 |
Coffee break |
|
10:30-12:15 |
Phenotyping Metabolic Health |
|
10:30-11:15 |
Steven Watkins, Tethys BioSci |
Predictive diagnostics for metabolic health |
11:15-11:45 |
John Newman, WHNRC |
Targeted lipidomic profiling: a powerful nutritional phenotyping tool |
11:45-12:15 |
Bruce German, UC Davis |
Phenotyping metabolic health |
12:15-1:00 |
Lunch |
|
1:00-2:30 |
Phenotyping Inflammatory Health |
|
1:00-1:30 |
Suzanne Teuber, UC Davis |
Mechanisms and markers of immunity: focus on food allergies |
1:30-2:00 |
Charles Stephensen, WHNRC |
Food, inflammation and health |
2:00-2:30 |
Charles Bevins, UC Davis |
Influence of host immune factors & diet on intestinal microbiota & inflammation: balancing homeostasis v dysbiosis |
2:30-3:00 |
Coffee break |
|
3:00-4:00 |
Image Based Phenotyping |
|
3:00-3:45 |
GE Healthcare |
Phenotyping body composition |
3:45-4:15 |
Kevin Laugero, WHNRC |
Phenotyping response to stress and its effects on food choices |
4:15-4:45 |
Marta Van Loan, WHNRC |
Phenotyping bone health |
5:00-6:30 |
Wine & Cheese Student Poster Session |
Robert Mondavi Institute |
6:30 |
Conference Dinner |
Conference Center |
Conference Program for Day 2, Saturday June 9
Time |
Speaker |
Topic |
9:00-10:00 |
Phenotyping Microbiota |
|
9:00-9:45 |
Jonathan Eisen, UC Davis |
Phenotyping the microbial community |
9:45-10:15 |
Carolyn Slupsky, UC Davis |
Phenotyping microbial metabolism using metabolomics |
10:15-10:45 |
Coffee break |
|
10:45-4:00 |
Nutritional and Sensory Phenotyping |
|
10:45-11:45 |
Ahmed El-Sohemy, U of Toronto |
Genetic basis of phenotypic variation in response to food and food selection |
11:45-1:00 |
Interactive Lunch Session
Dustin Burnett, WHNRC Amy Myrdal Miller, CIA |
My Californian (Pacific West) Plate – interactive lunch session: participants challenged to build their lunch plate incorporating their personal phenotype, Californian (Pacific West) foods and the USDA MyPlate guidelines. Participants will reconvene in the lecture theater where Dustin and Amy will present their thoughts on merging USDA guidelines, phenotype characteristics, food preferences and culinary arts into a practical dietary strategy. |
1:00-1:45 |
Hildegarde Heymann, UC Davis |
Using sensory attributes to improve food choice |
1:45-2:15 |
Charlotte Biltekoff, UC Davis |
Social and cultural factors in food choice |
2:15-4:00 |
Linking Phenotyping to Dietary Guidelines |
|
2:15-2:30 |
Bruce German & Lindsay Allen |
Introduction to format of the breakout-coffee-discussion session. Describe themes and session goals. |
2:30-4:00 |
Breakout session with coffee and snacks |
· Structured interaction with industry, academia, policy and consumer organizations. · Developing priorities for phenotyping research: meeting the needs of consumers and industry. Key question is: what aspects of health responses to diet must be on the panel? - Blood pressure and sodium - cholesterol and fat - insulin and fructose - vitamin D and inflammation - fiber and microbiome – triglycerides and simple sugar · Session summary and future research priorities outlined. |