As part of the SYALSA (Food Systems and Human Health) metaprogram, the Om3D consortium studied the overall health potential of different sources of omega‐3 and vitamin D at the food system level. This interdisciplinary approach involved numerous INRAE researchers from different research departments.

To share our approach and our conclusions, a feedback seminar open to research stakeholders is organized on Wednesday June 28, 2023 at INRAE Paris, 147 rue de l'Université (Amphi 110).

Today's program
9:30 a.m.: Welcome of participants
‐ 10:00 a.m.: Presentation of the Om3D consortium approach (Sébastien Marze, BIA)
‐ 10:20 a.m.: Enrichment of omega‐3 fatty acids in cow's milk (Anne Ferlay, UMRH and
Catherine Hurtaud, PEGASE)
‐ 10:40 a.m.: Biofortification of beef with omega‐3 (Marie‐Pierre Ellies‐Oury and Marion
Party animal, UMRH)
‐ 11:00 a.m.: Impact of nutrition on the content of omega‐3 and vitamin D in fish (Jérôme
Roy, NuMeA)

11:20 a.m.: Break

• 11:40 a.m.: Enrichment of n‐3 fatty acids in eggs and poultry meat (Elisabeth
  Baeza‐Campone, BOA)
  ‐ 12:00 p.m.: Biofortification of pork with omega‐3 and vitamin D (Mohammed Gagaoua
  and Bénédicte Lebret, PEGASE)
  ‐ 12:20 p.m.: Strategies for fortifying dairy products with vitamin D and the environment (Benoit
  Graulet and Maguy Eugène, UMRH)
  ‐ 12:40 p.m.: Impact of transformations on the degradation of omega‐3 and vitamin D:
  summary of the bibliographic research (Magalie Weber, BIA)

1:00 p.m.: Lunch break

‐ 2:00 p.m.: Fate of omega‐3 and vitamin D during in vitro digestion (Sébastien
Marze, BIA)
‐ 2:20 p.m.: Bioavailability and omega‐3 status in humans (Cécile Vors, CarMeN)

• 2:40 p.m.: Bioavailability and vitamin D status in humans (Emmanuelle Reboul and Jean-
  François Landrier, C2VN)
  ‐ 3:00 p.m.: Omega 3 consumption and non‐alcoholic fatty liver disease: Research
  bibliographic based on meta‐analyses (Christine Coudray, DMEM)

3:20 p.m.: Break

‐ 3:40 p.m.: Omega‐3 and cognitive and muscular health (Corinne Joffre, NutriNeuro and Fréderic
Capel, UNH)

• 4:00 p.m.: Definition of a “global health food chain” - Acceptability and
  impacts on the health economy (Pierre Weill, Association Bleu‐Blanc‐Coeur)
  ‐ 4:20 p.m.: Analysis of the nutritional and environmental qualities of food groups
  vectors of omega‐3 and vitamin D (Isabelle Albert, MIA‐Paris)
  ‐ 4:40 p.m.: Multicriteria analysis of the performance of sources of omega‐3 and vitamin D
  (Sébastien Marze, BIA)

5:00 p.m.: End of the day