An integrated approach to risk-benefit assessment of the human health effects of food and food contaminants
There is a great need to develop science based approaches that can assess the complete health effects for humans of food. A meal will always include nutrients and other beneficial components but it may also contain chemical and microbial hazards. Furthermore, the overall composition of the whole diet may increase risks of metabolic (e.g. diabetics) or obesity syndromes. Addressing the complex health effects of the diet – good or bad – require a true integration of multiple scientific disciplines: microbiology, chemistry, biochemistry, nutrition, epidemiology, toxicology, food technology and other disciplines.
The PhD school at the National Food Institute offers the following ph.d. projects, which are part of a joint theme: Developing a framework for integrated benefit-risk assessment of food.
1. Development of a framework and mathematical models for holistic benefit-risk assessment of food
A framework for integrated benefit-risk assessment of food (foodstuff, meal, diet) will be developed. This framework will build on the existing methods for food safety risk assessment for both microbiological and toxicological risks. It will also allow an evaluation of potential health risks like metabolic (e.g. diabetics) or obesity syndromes.
The beneficial aspects of food will be included by considering nutritional value, vitamins and/or beneficial bacteria.
The project approach will be to select one or more typical case studies (i.e. particular meals or diets), which include various risks and benefits that are to be considered and, if possible, cover the issues dealt with in the other PhD projects. Available data for risk benefit analysis will be explored, and strategies for harmonized data collection will be developed, to allow the integration of food data into a food database that is useful for this type of analysis. In the end the possibility of designing a user friendly web-based tool will be explored, which individuals can use to compose their own meals or diets and immediately get a rapid assessment of the risks and benefits of their choices.
The project demands an integration of food sciences, including for example nutrition, microbiology and toxicology, and therefore requests the development of an integrated approach. For example, an efficient unified end measure for risks and benefits of foods has to be defined, that can encompass both short term and long term health effects.
As risk-benefit analysis implies the construction of mathematical models, mathematical model building will be the basic tool for the development of the framework.
This project typically demands a generalist with good analytical skills, good communications skills and an strong multidiscipliunary interest. A suitable candidate should have a background in food science (nutrition, microbiology and/or toxicology), and development of mathematical models, preferable with experience in risk assessment and/or risk-benefit analysis. Further information may be obtained from Research manager Tine Hald Tel: +45 3588 7094 or Senior Researcher Maarten Nauta Tel: +45 4021 3189.
2. Vitamin D and prostate cancer risk
Vitamin D is considered to protect against several serious diseases, including cancer and specifically prostate cancer. There are no Danish data on the association between prospective vitamin D status and prostate cancer risk. Using the prospective Danish Diet, Cancer and Health Cohort, a prospective study of prostate cancer case and matched controls will be established. Vitamin D status will be determined on serum samples as well as genetic variation in relevant genes. The aim of the study is to assess the role of vitamin D status in Denmark where we have a relatively low vitamin D levels especially during winter.
The study will provide Danish data on the association between vitamin D status and prostate cancer risk, as well as information on gene-environment interactions in relation to prostate cancer risk.
The successful candidate should have a background in Biochemistry, Molecular Biology, Pharmacy or similar background. Experience in genotyping, genetic epidemiology or experience with HPLC or LC-MS is an advantage. The PhD is a collaboration between the National Food Institute and the Danish Cancer Society, both situated in the Copenhagen area. Further information may be obtained from temporary head of Division Christine Nellemann Tel: +45 3588 7538 or Professor Ulla Vogel Tel: +45 3916 5227.
3. Assessment of benefits and risks of vitamin D fortification and the importance of gene-environment interactions on vitamin D status
Vitamin D status of Danes is low due to Denmark’s Northern latitude and food fortification is one of the most efficient and realistic strategies for improving the vitamin D status of the general population and for reaching the nutritional recommendations.
The objective of the study is to assess the benefits and risk of vitamin D fortification in a population as well as at the individual level by investigating how a food fortification strategy affect the vitamin D status in blood as well as nutrigenomics related to vitamin D.
In a randomised placebo-controlled intervention study Danish families will receive fortified or unfortified bread and milk during winter season. Blood samples will be drawn before and at the end of the intervention to investigate the effects on vitamin D status as well as the genetic variation in relevant genes. This study will provide new information on the gene-environment interactions between vitamin D status and -changes and genetic variation. Furthermore, the reason for the highly individual increase in serum vitamin D after exposure to a fixed ultraviolet dose will be examined. This will be done by relating the vitamin D increase, among other things, to the genetic variation in individuals. Further information may be obtained from Head of Division Inge Tetens Tel: +45 3588 7400.
4. Risk-benefit assessment of functional foods
There is currently a growing market for functional foods acting through modulation of the intestinal microbiota. Specifically, so-called probiotic lactic acid bacteria and so-called prebiotic carbohydrates may be added to food and infant formulas. However, the actual effects of such functional foods are still not sufficiently elucidated, and may in some cases include also adverse effects, especially in susceptible groups. There is thus an urgent need for interdisciplinary research explaining the causal relationships between probiotic treatment, intestinal microbiota and host response.
The study will apply in vitro and in vivo models as well as state-of-the-art molecular microbiology to elucidate the impact of functional foods on the quantitative and topographic development and maintenance of the intestinal microbiota. Additionally, effects of the microbiota and its metabolites on the expression of relevant genes in the host tissue will be addressed. Risks and benefits of intervention with functional foods will be evaluated with focus on consequences for putative health claims and recommendations. Further information may be obtained from Professor, research manager Tine Rask Licht Tel: +45 3588 2028.
5. Metabolism of vitamin D
Vitamin D is essential for the development, growth, and maintenance of a healthy skeleton of vertebrates from birth until death. Formation of vitamin D in the skin is considered the most important source for vitamin D and dietary intake being secondary. A large gab in the benefit-risk assessment of vitamin D is to increase our understanding of the metabolic fate and mobilisation of vitamin D metabolites by assessing the storage compartments and mobilisation of vitamin D at different levels of UV-exposure and dietary intake.
Your research is intended to focus on methods for untargeted as well as targeted metabolic profiling for quantitative measurement of vitamin D metabolites from the metabolism in mammals using advanced mass spectrometric methods. Materiel for these analyses will be obtained through studies in mini-pigs exposed to UV-light and fed vitamin D, as well as studies in humans.
The qualified candidate is a motivated young scientist with relevant experience from master study. Ideally, you have a master in analytical chemistry interest in biochemistry/biology or vice versa. Further information may be obtained from Senior Researcher, group manager Jette Jakobsen Tel: +45 3588 7415.
Application
When applying please refer to the number on the PhD. Please note that positions can not be applied for by graduates from DTU.
We must have your online application by 25 June 2010. Please see the full text call at the DTU website and follow procedures stipulated there.
All interested candidates irrespective of age, gender, race, religion or ethnic background are encouraged to apply.
PhD scholarships in Human Nutrition.
Faculty of Life Sciences, University of Copenhagen
Up to four PhD scholarships will be available at the University of Copenhagen, Faculty of Life Sciences. The 3-year scholarships are expected to be effective from 1 September 2010 or as soon as possible thereafter, and will be associated with The Danish Food Research School (FOOD Denmark). The projects are associated to the research project Food and health – natural functional components and minimal processing.
The projects are mentioned below. A short project description is available at FOOD’s website (HERE). Further information on the projects can be requested from the contact persons mentioned below.
1. Metabolomic profiles in obesity research. Contact: Professor Lars O. Dragsted, ldra(at)life.ku.dk, and Thaer Barri, postdoc. thbar(at)life.ku.dk, Dept. Human Nutrition, in collaboration with Professor Rasmus Bro, rb(at)life.ku.dk, Department of Food Sciences, LIFE-KU.
2. Markers of hunger and satiety; effects of specific fibers. Contact: Professor Lars Ove Dragsted, ldra(at)life.ku.dk, Dept. Human Nutrition, and Professor Søren Balling Engelsen, se(at)life.ku.dk Dept. Food Sciences, Faculty of Life Sciences, in collaboration with Professor Jens Juul Holst, jjholst(at)sund.ku.dk, Dept. Biomedical Sciences, Faculty of Health Sciences.
3. Genetic variants and host microbial DNA as determinants of weight management and metabolic syndrome risk factors: dietary intervention in obese individuals. Contacts: Professor Arne Astrup, Dept. of Human Nutrition, ast(at)life.ku.dk or Assistant Professor Lesli Hingstrup Larsen, Dept. of Human Nutrition, lehla(at)life.ku.dk or (+45)3533 3632.
4. Physical Activity and Sleep in Children. Contact: Associate professor Anders Sjödin, Dept. of Human Nutrition, amsj(at)life.ku.dk or (+45) 3533 2537.
The scholarships are co-funded scholarship – funded by University of Copenhagen, Faculty of Life Sciences, in collaboration with private and public partners.
With reference to the supervisor, the work of the PhD student will mainly consist of duties in connection with research and development within the field of the PhD project. Employment and remuneration will be according to the Agreement between the Danish Ministry of Finance and the Danish Confederation of Professional Associations.
Qualification requirements
The successful candidate must possess a relevant MSc and be qualified for admittance as PhD student at the Faculty of Life Sciences at University of Copenhagen (see http://www.life.ku.dk/English/education/phd/Application_guide.aspx). Emphasis will be placed on the candidate’s research potential and commitment. The candidate is also required to be enterprising and to possess good interpersonal skills for working in an international research environment.
Candidates will be assessed in accordance with Ministry of Science, Technology and Innovation Directive nr. 92, dated February 22, 2008. According to this directive, a committee will be appointed to judge if the candidate is qualified to carry through the PhD-studentship.
Applications
All applications must be made in English on the FOOD2 Application Scheme. It is only possible to apply for 1 scholarship per application scheme. The scheme can be downloaded from the FOOD website (The scheme can be downloaded here (Part1 and Part2)), and must be submitted as an email attachment to FOOD Denmark, Food_PHD_Application(at)LIFE.KU.DK. The application must be marked 625-254 in the header of the email.
The application must include scans of all relevant documents inserted into the FOOD2 Application Scheme. In addition, the applicant must calculate grade averages according to the guidelines in the FOOD2 Application Scheme. The application must be signed before being scanned. Maximum file size for the application including all documents is 5 MB. Applications received after the closing date for applications will not be considered. FOOD will send a receipt by email for accepted applications. If you expect problems in relation to file size caused by the file size of enclosures (e.g. papers, diplomas etc) please contact the Secretary well in advance of the deadline. Following processing of the application, any application material sent will be destroyed.
Non-Danish applicants may need to have an assessment made of their scientific qualification by Danish Agency for International Education (CIRIUS) as well as of their language skills (see http://www.life.ku.dk/English/education/phd/Application_guide.aspx).
In addition to the material submitted by the candidate the committee may require additional material in the judgement of the candidate. If requested, the candidate must forward any material wanted.
Terms of employment
Employment and remuneration will be according to the Agreement between the Danish Ministry of Finance and the Danish Confederation of Professional Associations. The position is covered by the Protocol on Job Structure. The position as PhD fellow requires the applicant to be approved for admission to the PhD programme at LIFE when accepted for the post. For further information and guidance, please contact scientific secretary Lars Holm Rasmussen, LHR(at)LIFE.KU.DK.
Questions
General questions regarding the PhD education can be directed toward the student administrative office, specifically Michael Cleve Hansen, phone +45 3533 2056 or Lillian Zeuthen Bjørnseth phone +45 3533 2172. Additional information about the PhD programme can be found at http://www.life.ku.dk/English/education/phd.aspx. Practical issues regarding the application can be directed towards the Research School “FOOD Denmark at Food_PHD_Application(at)LIFE.KU.DK .
Deadline for application is 30 June 2010 at 11:00 CET. Applications received after the closing date for applications will not be considered.
