NuGO is an Association of Universities and Research Institutes focusing on the joint development of the research areas of molecular nutrition, personalised nutrition, nutrigenomics and nutritional systems biology
NuGO's 50 edition of the newsletter is available here. In this newsletter you will find news from the NuGO office with respect to Covid-19 issues, the postgraduate course (on-line), next webinar on 31 July 2020, Oslo-Met, our new member and the NuGO annual report 2019
NuGO and NuGO ECN are pleased to announce the online launch of a new Frontiers for Young Minds Nutrigenomics Collection that seeks to bring our research to a new generation of young scientists: New ways to understand how foods affect me and my health. From 1st February 2021, you will find the full collection description on Frontiers for Young Minds website (https://kids.frontiersin.org/collections) together with the links for article submission. For more information click here
Guest lecturer is Martin Hewison, PhD, Professor of Molecular Endocrinology at the University of Birmingham. This webinar will be organised on 24 February 2021, 14:00 CET. For more information and registration click here
This workshop, organised by ZIEL - Institute for Food & Health, Technische Universität München, will give a theoretical and most of all practical knowledge on how to analyse high-throughput sequencing data based on 16S rRNA gene amplicon libraries. Seminar leaders and instructors are: PD Dr. Klaus Neuhaus, Dr. Ilias Lagkouvardos, Sandra Reitmeier. NuGO course grants available. Deadline submission 25 March 2021. For more information click here
The 17th edition of the NuGOweek will be postponed due to the Covid-19 pandemic till September 2021. The NuGOweek 2021 will be held in Tarragona, Spain. The title of the 17th edition is "Bioactive food components for disease prevention: omics approaches".
Photo: Patronat Municipal de Turisme de Tarragona _ Manuel R. Granell
The project will involve working with Health & Happiness Group to develop new metabolomic based methods to characterise composition and function of key products. It will involve method development and application of methods to enhance our understanding of the composition of food products and link this with key functional properties. For more information visit our job offer page here