Nutritional Sciences Award
The Nutritional Sciences Award 2017 was dedicated to Human Nutrition, with special emphasis on vitamins, carotenoids, polyunsaturated fatty acids, enzymes, pre- and probiotics and naturally occurring bioactive compounds.
Scientists from all parts of the world who have made major contributions to fundamental or applied research in this field were nominated for the award. A prime requirement was that the candidate’s research must have significantly advanced the world’s understanding and knowledge of key questions in the field specified. An international judging committee reviewed the nominations and selected the winner, Professor Philip Calder from the University of Southampton.
Candidates for the award could be put forward by nomination only. Candidates could not nominate themselves. The award was presented at the IUNS 21st International Congress of Nutrition in Buenos Aires, Argentina, on 16 October 2017.
The 2017 award was presented to Professor Philip Calder, Professor of Nutritional Immunology, University of Southampton. Professor Calder received the award for his lifetime commitment and scientific achievements in the field of omega-3 fatty acid functionality.
“I think that receiving this Award is an external validation that our research is on the right track, and that combining a life course approach with translation from basic science discoveries through to clinical trials is a good strategy. In essence, the recognition that this Award brings is a tremendous encouragement to maintain our strategy, and to try to continue our progress towards answering important nutritional questions,” says Professor Calder.
The DSM Nutritional Sciences Award 2015 was presented to Professor Dr. Hans H. Stein during the 13th Symposium on Digestive Physiology in Pigs in Kliczków (Poland) on 19-21 May 2015. Professor Dr. Hans H. Stein received the award in recognition of his impressive career in the field of sustainable swine nutrition research and for nurturing future talent in animal nutrition.
The theme for the award was ‘Optimum Swine Nutrition for Sustainable Food Production’.
At DSM we know a fair amount about this topic. Pigs are fast growers, and they benefit the food chain in many ways. However, the requirements for management and feeding practice have been driven by changes to economics as well as environmental challenges. We bring value to the pork chain through the supply of high-quality products benefiting customers, consumers and the environment.
This year’s award was organized in partnership with the 13th International Symposium on Digestive Physiology in Pigs. Scientists from all parts of the world who have made major contributions to fundamental or applied research in this field of animal nutrition could be nominated for the award. A primary requirement is that the candidate’s research must have significantly advanced the world’s understanding and knowledge of key questions in the field specified.