{"id":76047,"date":"2018-10-12T11:14:27","date_gmt":"2018-10-12T09:14:27","guid":{"rendered":"https:\/\/uniavisen.dk\/event\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\/"},"modified":"2018-10-12T11:14:27","modified_gmt":"2018-10-12T09:14:27","slug":"dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers","status":"publish","type":"event","link":"https:\/\/uniavisen.dk\/en\/event\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\/","title":{"rendered":"Dietary fatty acids and inflammation: new insights and emerging markers"},"content":{"rendered":"<p>Prof Yaqoob graduated with a BA in Physiological Sciences and then a DPhil in Biochemistry from the University of Oxford. She has held post-doc positions in Oxford and then Southampton before being appointed to a Lectureship in Human Nutrition at the University of Reading, where she has conducted research on the effects of diet on immune function and inflammation for 20 years.<\/p>\n<p>Prof. Yaqoob is appointed Head of Chemistry, Food &amp; Pharmacy in 2015 and, most recently, Pro-Vice-Chancellor for Research &amp; Innovation at University of Reading in August 2018.<\/p>\n<h6>Time<\/h6>\n<p>Tuesday 30 October 2018 at 9:30-10:30 am<\/p>\n<h6>Place<\/h6>\n<p>Room A107 (\u201dSpisestuen\u201d) 1st floor, Rolighedsvej 30, 1958 Frederiksberg C<\/p>\n<h6>Organizer<\/h6>\n<p>The seminar is organized by Department of Nutrition, Exercise and Sports, University of Copenhagen.<\/p>\n<p><strong>Read more https:\/\/nexs.ku.dk\/english\/calendar\/2018\/dietary-fatty-acids-and-inflammation\/<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Prof Yaqoob graduated with a BA in Physiological Sciences and then a DPhil in Biochemistry from the University of Oxford. She has held post-doc positions in Oxford and then Southampton before being appointed to a Lectureship in Human Nutrition at the University of Reading, where she has conducted research on the effects of diet on [&hellip;]<\/p>\n","protected":false},"author":0,"featured_media":76048,"template":"","class_list":["post-76047","event","type-event","status-publish","has-post-thumbnail","hentry","event_category-forelaesning"],"acf":[],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Dietary fatty acids and inflammation: new insights and emerging markers<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/uniavisen.dk\/en\/event\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dietary fatty acids and inflammation: new insights and emerging markers\" \/>\n<meta property=\"og:description\" content=\"Prof Yaqoob graduated with a BA in Physiological Sciences and then a DPhil in Biochemistry from the University of Oxford. She has held post-doc positions in Oxford and then Southampton before being appointed to a Lectureship in Human Nutrition at the University of Reading, where she has conducted research on the effects of diet on [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/uniavisen.dk\/en\/event\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\/\" \/>\n<meta property=\"og:site_name\" content=\"University Post\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/uniavis\" \/>\n<meta property=\"og:image\" content=\"https:\/\/uniavisen.dk\/wp-content\/uploads\/2018\/10\/parveenyaqoob.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"305\" \/>\n\t<meta property=\"og:image:height\" content=\"306\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@Uniavisen\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/event\\\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\\\/\",\"url\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/event\\\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\\\/\",\"name\":\"Dietary fatty acids and inflammation: new insights and emerging markers\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/event\\\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/event\\\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/uniavisen.dk\\\/wp-content\\\/uploads\\\/2018\\\/10\\\/parveenyaqoob.jpg\",\"datePublished\":\"2018-10-12T09:14:27+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/event\\\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/uniavisen.dk\\\/en\\\/event\\\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/event\\\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\\\/#primaryimage\",\"url\":\"https:\\\/\\\/uniavisen.dk\\\/wp-content\\\/uploads\\\/2018\\\/10\\\/parveenyaqoob.jpg\",\"contentUrl\":\"https:\\\/\\\/uniavisen.dk\\\/wp-content\\\/uploads\\\/2018\\\/10\\\/parveenyaqoob.jpg\",\"width\":305,\"height\":306},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/event\\\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/uniavisen.dk\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Events\",\"item\":\"https:\\\/\\\/uniavisen.dk\\\/event\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Dietary fatty acids and inflammation: new insights and emerging markers\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/uniavisen.dk\\\/#website\",\"url\":\"https:\\\/\\\/uniavisen.dk\\\/\",\"name\":\"University Post\",\"description\":\"Independent of management\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/uniavisen.dk\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Dietary fatty acids and inflammation: new insights and emerging markers","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/uniavisen.dk\/en\/event\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\/","og_locale":"en_US","og_type":"article","og_title":"Dietary fatty acids and inflammation: new insights and emerging markers","og_description":"Prof Yaqoob graduated with a BA in Physiological Sciences and then a DPhil in Biochemistry from the University of Oxford. She has held post-doc positions in Oxford and then Southampton before being appointed to a Lectureship in Human Nutrition at the University of Reading, where she has conducted research on the effects of diet on [&hellip;]","og_url":"https:\/\/uniavisen.dk\/en\/event\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\/","og_site_name":"University Post","article_publisher":"https:\/\/www.facebook.com\/uniavis","og_image":[{"width":305,"height":306,"url":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2018\/10\/parveenyaqoob.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_site":"@Uniavisen","twitter_misc":{"Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/uniavisen.dk\/en\/event\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\/","url":"https:\/\/uniavisen.dk\/en\/event\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\/","name":"Dietary fatty acids and inflammation: new insights and emerging markers","isPartOf":{"@id":"https:\/\/uniavisen.dk\/#website"},"primaryImageOfPage":{"@id":"https:\/\/uniavisen.dk\/en\/event\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\/#primaryimage"},"image":{"@id":"https:\/\/uniavisen.dk\/en\/event\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\/#primaryimage"},"thumbnailUrl":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2018\/10\/parveenyaqoob.jpg","datePublished":"2018-10-12T09:14:27+00:00","breadcrumb":{"@id":"https:\/\/uniavisen.dk\/en\/event\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/uniavisen.dk\/en\/event\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/uniavisen.dk\/en\/event\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\/#primaryimage","url":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2018\/10\/parveenyaqoob.jpg","contentUrl":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2018\/10\/parveenyaqoob.jpg","width":305,"height":306},{"@type":"BreadcrumbList","@id":"https:\/\/uniavisen.dk\/en\/event\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/uniavisen.dk\/en\/"},{"@type":"ListItem","position":2,"name":"Events","item":"https:\/\/uniavisen.dk\/event\/"},{"@type":"ListItem","position":3,"name":"Dietary fatty acids and inflammation: new insights and emerging markers"}]},{"@type":"WebSite","@id":"https:\/\/uniavisen.dk\/#website","url":"https:\/\/uniavisen.dk\/","name":"University Post","description":"Independent of management","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/uniavisen.dk\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"}]}},"advancedCustomFields":{"event_category":{"term_id":74,"name":"Forel\u00e6sning","slug":"forelaesning","term_group":0,"term_taxonomy_id":74,"taxonomy":"event_category","description":"","parent":0,"count":150,"filter":"raw"},"start":"2018-10-30 09:30:00","add_end_time":true,"end":"2018-10-30 10:30:00","location":"Room A107 (\u201dSpisestuen\u201d) 1st floor, Rolighedsvej 30, 1958 Frederiksberg C","host_name":"Department of Nutrition, Exercise and Sports","ticket_link":"","event_is_free":true,"event_poster":{"ID":76048,"id":76048,"title":"parveenyaqoob.jpg","filename":"parveenyaqoob.jpg","filesize":13846,"url":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2018\/10\/parveenyaqoob.jpg","link":"https:\/\/uniavisen.dk\/en\/event\/dietary-fatty-acids-and-inflammation-new-insights-and-emerging-markers\/parveenyaqoob-jpg\/","alt":"","author":"0","description":"","caption":"","name":"parveenyaqoob-jpg","status":"inherit","uploaded_to":76047,"date":"2018-10-12 09:14:28","modified":"2018-10-12 09:14:29","menu_order":0,"mime_type":"image\/jpeg","type":"image","subtype":"jpeg","icon":"https:\/\/uniavisen.dk\/wp-includes\/images\/media\/default.png","width":305,"height":306,"sizes":{"thumbnail":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2018\/10\/parveenyaqoob-150x150.jpg","thumbnail-width":150,"thumbnail-height":150,"medium":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2018\/10\/parveenyaqoob.jpg","medium-width":305,"medium-height":306,"medium_large":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2018\/10\/parveenyaqoob.jpg","medium_large-width":305,"medium_large-height":306,"large":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2018\/10\/parveenyaqoob.jpg","large-width":305,"large-height":306,"1536x1536":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2018\/10\/parveenyaqoob.jpg","1536x1536-width":305,"1536x1536-height":306,"2048x2048":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2018\/10\/parveenyaqoob.jpg","2048x2048-width":305,"2048x2048-height":306,"featured-soft":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2018\/10\/parveenyaqoob-290x291.jpg","featured-soft-width":290,"featured-soft-height":291,"featured-hard":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2018\/10\/parveenyaqoob-290x180.jpg","featured-hard-width":290,"featured-hard-height":180,"narrow":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2018\/10\/parveenyaqoob.jpg","narrow-width":305,"narrow-height":306,"extended":"https:\/\/uniavisen.dk\/wp-content\/uploads\/2018\/10\/parveenyaqoob.jpg","extended-width":305,"extended-height":306}},"short_description":"Invited talk by Parveen Yaqoob, Professor of Nutritional Physiology at Department of Food and Nutritional Sciences, University of Reading, United Kingdom.","old_url":""},"_links":{"self":[{"href":"https:\/\/uniavisen.dk\/en\/wp-json\/wp\/v2\/events\/76047","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/uniavisen.dk\/en\/wp-json\/wp\/v2\/events"}],"about":[{"href":"https:\/\/uniavisen.dk\/en\/wp-json\/wp\/v2\/types\/event"}],"version-history":[{"count":0,"href":"https:\/\/uniavisen.dk\/en\/wp-json\/wp\/v2\/events\/76047\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/uniavisen.dk\/en\/wp-json\/wp\/v2\/media\/76048"}],"wp:attachment":[{"href":"https:\/\/uniavisen.dk\/en\/wp-json\/wp\/v2\/media?parent=76047"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}