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Following initial discussions and a workshop at FENS 2019 in Dublin, FENS has established three working groups to discuss and publish consensus documents around improving standards in the science of nutrition. The background to this activity can be found elsewhere [1, 2].

After an exceptional response from the membership of FENS, 61 people representing 20 European countries have been nominated to join the Working Groups. All the groups will come together for regular meetings to share practice and progress. Each working group has a Chair and a Secretary with the other members being a mix of established and early career researchers. Members of the working groups are, as far as possible, spread equally across European countries and have a diverse distribution. It is anticipated that each working group will report its findings at the next FENS conference in Belgrade 2023.

Working Group 1

“Concepts and methodologies”

Focused on which nutritional science concepts need revision and how this can be achieved, and what will the consequences be for methodologies in order to have credible and capable scientific research.

Working Group 2

“Organisation, capabilities and funding”

Focused on how research on nutrition and health is currently organised and funded in different countries and continents, including interactions among the various scientific disciplines.

Whether that organisation is optimal, and, if not, what structures, capabilities and interactions are required.

How nutrition science is communicated “internally” (i.e. within the scientific community).

How nutrition science can better recognise and deal with interactions with different stakeholders, including industry.

Working Group 3

“External communication and public trust”

Focused on the steps required to better assure “public trust” in nutrition science. “Public” includes those professionals who apply nutrition sciences in their daily practice as well as consumers and patients.


  1. Tufford AR, Calder PC, Van’t Veer P, Feskens EF, Ockhuizen T, Kraneveld AD, Sikkema J, de Vries J (2020) Is nutrition science ready for the twenty-first century? Moving towards transdisciplinary impacts in a changing world. Eur J Nutr 59(Suppl 1), 1-10.
  2. Calder PC, Feskens EJM, Kraneveld AD, Plat J, van ‘t Veer P, de Vries J (2020) Towards “Improved Standards in the Science of Nutrition” through the establishment of Federation of European Nutrition Societies Working Groups. Ann Nutr Metab 76, 2-5.