11 March 2021 at 8.30 AM (GMT-3): Analytical methods on fat and fatty acids. Presenters: T. Longvah, R. Ananthan, Anna Vincent and Ruth Charrondiere.

Please register in advance for this webinar to receive the zoom link and password of the webinar: https://fao.zoom.us/webinar/register/WN_ZEoXDO7aT1yA6CiKk_uHwA

30 March 2021 at 8.30 AM (GMT-3): Food matching. Presenters: Fernanda Grande, Judy Cunningham, Karl Presser, Bridget Holmes and Ruth Charrondiere.

Please register in advance for this webinar to receive the zoom link and password of the webinar: https://fao.zoom.us/webinar/register/WN_mdVG3ZB2T8K37rAl1jMTjw

12 April 2021 at 8.30 AM (GMT-3): Data quality of food composition data. Presenters: Kunchit Judprasong, Prapasri Puwastien, Marine Oseredczuk, Sandra Crispm and Ruth Charrondiere.

Please register in advance for this webinar to receive the zoom link and password of the webinar: https://fao.zoom.us/webinar/register/WN_9vlQmYPKTue-dbtyKAk6NA

15 April 2021 at 8:30 AM (GM-3): Composition of fruits and vegetables and its use in programmes and policies

Please register in advance for this webinar to receive the zoom link and password of the webinar:
https://fao.zoom.us/webinar/register/WN_2fQcUTvSTmuwBjlMpRMYNQ

21 April 2021 at 8.30-10.30 Chile time (UTC -4): Indigenous Foods and their Composition .

Please register in advance for this webinar to receive the zoom link and password of the webinar: https://fao.zoom.us/webinar/register/WN_GN3yK8fkQJyhtxcIHiNtHw