July 26, 2011
Creme is Recruiting a Mathematical Software Engineer
Creme is looking for an exceptional mathematical software engineer who would enjoy working on challenging client projects and being part of a dynamic, Dublin city-centre-based company.
This role will involve joining a small team of engineers in the development of an innovative range of Risk Analysis applications.
This role requires someone who has a passion for computer programming and takes pride in their ability to design and develop world-class software. The applicant should have experience in C/C++ programming, and have the ability to quickly learn new languages. A strong ability in mathematics and statistics is also required.
For full details on this role please click on the link below:
July 25, 2011
Creme EU FP7 project changing the way we eat
When the human genome sequence was launched in 2000, it introduced the possibility of personalisation in health care. Such personalisation can be applied to nutrition, a key health determinant, to create a diet tailored specifically for an individual, according to their individual physical and genetic make-up. Creme is a partner in a new EU (FP7) funded research project called Food4Me. Food4Me was set up to investigate the potential of personalised nutrition.
Personalised Nutrition
Studies have shown that individuals respond differently to various nutrients. For example, omega-3 polyunsaturated fatty acids, the ‘healthy fats’ found in oily fish that are believed to protect against cardiovascular disease, have been found to be more beneficial in individuals with a particular genetic make-up (Ferguson et al., 2010). The point is, we are all different, and so the way we respond to our diet is also different. Such research suggests that blanket public dietary advice is not the most effective technique for improving public health.
Rather than applying overarching dietary guidance to the whole population, personalised nutrition sets the individual apart to consider their specific physical and genetic characteristics. This practice has been touted as the future of nutrition with significant potential to improve public health. The early promise has not quite lived up to this expectation however, and despite the efforts of numerous companies there has been limited success.
Food4Me will investigate the possibility of designing better diets based on a person’s genetic make-up. A renowned group of experts will examine the application of nutrigenomic research (studies of the effect of food on gene expression) to personalised nutrition to answer the question: how can we use our understanding of food and our genes to design a better, healthier and more individual diet?
Research and Innovation
Creme is delighted to again be at the forefront of research into an emerging field of food science and consumer wellbeing.
Creme’s role within this collaboration will involve the design and implementation of a novel system for monitoring dietary intake and providing the relevant personalised dietary advice to the consumer. The system will initially operate with the intervention of a nutritionist, but will at later stages utilise sophisticated computer-learning algorithms to automatically suggest healthier personalised meal plans for consumers.
Food4Me project
Food4Me, a 4 year project coordinated by Professor Mike Gibney of the Institute of Food and Health, University College Dublin (UCD), will consider all aspects of personalised nutrition; from investigating consumer understanding to producing technologies for implementation and investigating gene expression in response to diet. “In employing this holistic approach we hope to draw together cutting-edge research and instigate a significant step forward in the field of personalised nutrition” said Prof. Gibney.
A major component of the study is a large multi-centre human intervention study investigating the effectiveness of personalised nutrition. The study will offer participants differing levels of dietary advice; tailored to individual physical characteristics, individual genetic make-up, as well as advice with no personalisation. Over a thousand subjects will be recruited from eight EU countries to take part in the study. Research to determine the effectiveness of personalised nutrition and develop appropriate technologies for its implementation will be supported by investigation of the public’s needs and perceptions.
All results will be consolidated in the design of business and value creation models for the development, production and distribution of personalised foods. These will be tested throughout the project in order to consider the feasibility of future personalised nutrition approaches. Ethical and legal issues will also be assessed and will help shape the framework for the outcomes of the consumer studies, business models and human intervention research.
The data gathered in the project will feed into the development of services to deliver personalised advice on food choice.
A webinar of Professor Mike Gibney introducing the project is available here: http://blog.cremeglobal.com/2011/07/food4me-molecular-nutrition.html
For more information about Food4Me please visit http://www.eufic.org/article/en/show/eu-initiatives/rid/Food4Me/
Reference:
Ferguson, J., F., Phillips, C., M., McMonagle, J., Perez-Martinez, P., Shaw, D., I., Lovegrove, J., A., Helal, O., Defoort., C., Gielstad, I., M., F., Drevon, C., A., Blaak, E., E., Saris, W., H., M., Leszczynska-Golabek, I., Kiec-Wilk, B., Riserus, U., Karlstrom, B., Lopez-Miranda, J. and Roche, H., M. NOS3 gene polymorphisms are associated with risk markers of cardiovascular disease, and interact with omega-3 polyunsaturated fatty acids. Atherosclerosis. 2010; 211(2):539-544.
Personalised Nutrition
Studies have shown that individuals respond differently to various nutrients. For example, omega-3 polyunsaturated fatty acids, the ‘healthy fats’ found in oily fish that are believed to protect against cardiovascular disease, have been found to be more beneficial in individuals with a particular genetic make-up (Ferguson et al., 2010). The point is, we are all different, and so the way we respond to our diet is also different. Such research suggests that blanket public dietary advice is not the most effective technique for improving public health.
Rather than applying overarching dietary guidance to the whole population, personalised nutrition sets the individual apart to consider their specific physical and genetic characteristics. This practice has been touted as the future of nutrition with significant potential to improve public health. The early promise has not quite lived up to this expectation however, and despite the efforts of numerous companies there has been limited success.
Food4Me will investigate the possibility of designing better diets based on a person’s genetic make-up. A renowned group of experts will examine the application of nutrigenomic research (studies of the effect of food on gene expression) to personalised nutrition to answer the question: how can we use our understanding of food and our genes to design a better, healthier and more individual diet?
Research and Innovation
Creme is delighted to again be at the forefront of research into an emerging field of food science and consumer wellbeing.
Creme’s role within this collaboration will involve the design and implementation of a novel system for monitoring dietary intake and providing the relevant personalised dietary advice to the consumer. The system will initially operate with the intervention of a nutritionist, but will at later stages utilise sophisticated computer-learning algorithms to automatically suggest healthier personalised meal plans for consumers.
Food4Me project
Food4Me, a 4 year project coordinated by Professor Mike Gibney of the Institute of Food and Health, University College Dublin (UCD), will consider all aspects of personalised nutrition; from investigating consumer understanding to producing technologies for implementation and investigating gene expression in response to diet. “In employing this holistic approach we hope to draw together cutting-edge research and instigate a significant step forward in the field of personalised nutrition” said Prof. Gibney.
A major component of the study is a large multi-centre human intervention study investigating the effectiveness of personalised nutrition. The study will offer participants differing levels of dietary advice; tailored to individual physical characteristics, individual genetic make-up, as well as advice with no personalisation. Over a thousand subjects will be recruited from eight EU countries to take part in the study. Research to determine the effectiveness of personalised nutrition and develop appropriate technologies for its implementation will be supported by investigation of the public’s needs and perceptions.
All results will be consolidated in the design of business and value creation models for the development, production and distribution of personalised foods. These will be tested throughout the project in order to consider the feasibility of future personalised nutrition approaches. Ethical and legal issues will also be assessed and will help shape the framework for the outcomes of the consumer studies, business models and human intervention research.
The data gathered in the project will feed into the development of services to deliver personalised advice on food choice.
A webinar of Professor Mike Gibney introducing the project is available here: http://blog.cremeglobal.com/2011/07/food4me-molecular-nutrition.html
For more information about Food4Me please visit http://www.eufic.org/article/en/show/eu-initiatives/rid/Food4Me/
Reference:
Ferguson, J., F., Phillips, C., M., McMonagle, J., Perez-Martinez, P., Shaw, D., I., Lovegrove, J., A., Helal, O., Defoort., C., Gielstad, I., M., F., Drevon, C., A., Blaak, E., E., Saris, W., H., M., Leszczynska-Golabek, I., Kiec-Wilk, B., Riserus, U., Karlstrom, B., Lopez-Miranda, J. and Roche, H., M. NOS3 gene polymorphisms are associated with risk markers of cardiovascular disease, and interact with omega-3 polyunsaturated fatty acids. Atherosclerosis. 2010; 211(2):539-544.
Food4Me - Molecular Nutrition & Personalised Nutrition
Professor Michael Gibney of the Institute of Food and Health, University College Dublin (UCD), is the coordinator of the new Food4Me project investigating personalised nutrition. In this webinar he explains the science behind personalised nutrition, alongside some of its business implications.
Food4Me Webinar - Molecular Nutrition & Personalised Nutrition from Eufic on Vimeo.
July 18, 2011
Creme Food® Tips
By Emma Gaynor
Nutrition Intern at Creme
Nutrition Intern at Creme
There are a number of tips and tricks for Creme Food® users which can make for more efficient use of the software. Below you will find just a small selection of these tips, with more to be included in future blog posts. I hope you will find these useful.
1) Changing Units to view more suitable Subject Statistics
It can be helpful in Creme Food to change the units of food or nutrient intake in an assessment results table. For example, you may want to look at protein intake from fish. The default units for any nutrient or chemical assessment are mg. However, protein intake is generally measured in g, so it may be useful to change the units from mg to g.
It can also be useful to change the units for overall food consumption to kg from the default of g. The units can be changed by selecting the following from the menu bar:
View -> Units -> Chemical -> g
or
View -> Units -> Food -> kg
Hint: You can also change the output units before submitting an assessment. This can be done in the Advanced Options screen in the final step of the New Assessment Wizard.
2) Changing the number of decimal places in the results tables
It can also be useful to change the units for overall food consumption to kg from the default of g. The units can be changed by selecting the following from the menu bar:
View -> Units -> Chemical -> g
or
View -> Units -> Food -> kg
Hint: You can also change the output units before submitting an assessment. This can be done in the Advanced Options screen in the final step of the New Assessment Wizard.
2) Changing the number of decimal places in the results tables
The number of decimal places shown in the results tables can also be chosen. The units can be changed by selecting the following from the menu bar:
View -> Decimal places -> 2
3) Altering the number of rows viewed in a results table
3) Altering the number of rows viewed in a results table
The number of rows viewed in any table can be changed by selecting the following from the menu bar:
View -> Rows -> 50
This is useful if you want to view many rows at once. Up to 200 rows can be viewed at once.
4) Using Exact match and * when searching
When searching for a particular food in either the Food Groups Wizard or in the Groups stage of the Assessment Wizard, the following tip can be very useful. If the food you are searching for contains two words (e.g. “tomato soup”), an asterisk (*) can be used to ensure that the search only displays results where the two words appear side by side.
For example, when searching for the food “Corn Snacks”, you can type corn*snacks into the search box, so that only foods containing both the words ‘corn’ and ‘snacks’ appear.
The Exact match box can be used in order to search for foods by their exact spelling.
For example, when searching for the word ‘tea’ the words ‘gateau’, ‘steamed’ and ‘steak’ will be returned in the search results due to the fact that they each contain the word ‘tea’. This can be avoided by ticking the Exact match box before you click on search. The results will then include ‘tea’ only.
The Exact match box can be found in the upper left hand corner of the Food Groups Wizard.
July 15, 2011
Creme is Recruiting a Statistics Graduate
Creme is looking for a highly qualified statistics graduate for its Dublin based office. The ideal candidate will enjoy working on challenging client projects with large multinationals, industry groups and academic institutions.
For this role, the applicant should have knowledge of Bayesian methods, competence in R, SAS or SPSS programming as well as the ability to pick up computer programming languages quickly.
The role will involve statistical programming, data management and analysis, as well as assisting the Creme team with scientific and mathematical research, consultancy projects and client queries.
For full details on this role please click on the link below:
http://www.cremeglobal.com/about/careers/statistics/
For this role, the applicant should have knowledge of Bayesian methods, competence in R, SAS or SPSS programming as well as the ability to pick up computer programming languages quickly.
The role will involve statistical programming, data management and analysis, as well as assisting the Creme team with scientific and mathematical research, consultancy projects and client queries.
For full details on this role please click on the link below:
http://www.cremeglobal.com/about/careers/statistics/
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