Joachim Schneider will moderate during the Presentation & Workshop Session, Organised by Maastricht University, Venlo Campus “How can we increase appetite for healthy food in youth – some facts, and some (joint?) actions” at Online Healthy Nutrition Conference (25 November 2020, 14:30 – 18:00 CET). REGISTER HERE to attend
Continue reading “Joachim Schneider – Presentation & Workshop Session, Organised by Maastricht University, Venlo Campus”Increasing children’s appetite for healthy foods
presentation by Remco Havermans, Maastricht University, at Online Healthy Nutrition Conference (25 November 2020, 14:30 – 18:00 CET). REGISTER HERE to attend
Why do children eat what they eat? Very simply, children choose to eat what they like and refuse foods they do not like. In other words, food liking is one of the most important drivers for children’s food choice and intake. The foods that children like are foods they are familiar with. Foods are accepted when they look, feel, smell, and taste familiar. Increasing the acceptance of certain foods then simply requires repeated exposure to that food. Importantly, this exposure includes tasting.
Continue reading “Increasing children’s appetite for healthy foods”Britt van Belkom, PhD Candidate, Maastricht University Campus Venlo – Presentation & Workshop Session, Organised by Maastricht University, Venlo Campus
Britt van Belkom, PhD Candidate, Maastricht University Campus Venlo, will speak and moderate during the Presentation & Workshop Session, Organised by Maastricht University, Venlo Campus “How can we increase appetite for healthy food in youth – some facts, and some (joint?) actions” at Online Healthy Nutrition Conference (25 November 2020, 14:30 – 18:00 CET). REGISTER HERE to attend
Continue reading “Britt van Belkom, PhD Candidate, Maastricht University Campus Venlo – Presentation & Workshop Session, Organised by Maastricht University, Venlo Campus”About FlaVR, a pitch from the University of Warwick
FlaVR is a technology developed at the University of Warwick that allows recreating highly accurate real flavour experiences by delivering the precise combination of individual virtual flavour components (taste, aroma, mouthfeel) to a person’s mouth and nose. In fact, we have developed the ability to simulate, modify and replicate any smell, taste or flavour experience in a safe, controlled, and repeatable manner.
Continue reading “About FlaVR, a pitch from the University of Warwick”Boosting Foods with Additive Manufacturing: functionality, cultivated meats and scalability
presented by Sara Oliveira, PhD, Research Engineer, INL – International Iberian Nanotechnology Laboratory, at Online Healthy Nutrition Conference (25 November 2020, 14:30 – 18:00 CET). REGISTER HERE to attend
This presentation is about strategies to improve the value and nutrition of additive manufacturing of foods. I will discuss our functional and protein-rich inks approach, how additive manufacturing can boost baked foods’ bioactivity, and the use of the technology for cultivated meat.
Continue reading “Boosting Foods with Additive Manufacturing: functionality, cultivated meats and scalability”Reinventing meat to preserve our planet
presentation by Dr. Nadine Bongaerts, Senior Scientist Molecular Biology, GOURMEY, at Online Healthy Nutrition Conference (25 November 2020, 14:30 – 18:00 CET). REGISTER HERE to attend
program: https://healthynutritionconference.com/program/
Continue reading “Reinventing meat to preserve our planet”Cell-cultured meat: past, present and future developments
by Peter Verstrate, Mosa Meat BV at Online Healthy Nutrition Conference. REGISTER HERE to attend
An overview of the cell-cultured meat technology itself, the current status and the challenges going forward, and a brief outlook of what the future impact of this field can be; specific focus on the potential direct and indirect health effects.
program: https://healthynutritionconference.com/program/
Continue reading “Cell-cultured meat: past, present and future developments”Bringing down barriers to children´s Healthy eating, from sensory perception to social interactions: Edulia MSCA project
by Paula Varela, Professor, NMBU – Norwegian University of Life Sciences / Senior Researcher, Nofima
Edulia MSCA network responds to the urgent need of the EU society to find new ways to tackle the escalating issue of obesity, through promoting healthier eating from childhood, within the context of choice.
Edulia goes further than the classical approach of “teaching children what is healthy”, by exploring social marketing and nudging strategies, study peer and family social interactions and social media marketing, identify sensory and non-sensory parameters that influence what is eaten (food choice) and how much is eaten (intake), and develop products which can drive healthy eating through sensory pleasure.
Continue reading “Bringing down barriers to children´s Healthy eating, from sensory perception to social interactions: Edulia MSCA project”IntegriCulture and Shiok Meats collaborate to scale cell-based shrimp meat
IntegriCulture and Shiok Meats have officially entered into a collaboration to scale up the technology on cell-based shrimp meat. IntegriCulture Inc. offers its food grade culture medium (SpaceSalt) and species-blind scalable inexpensive cell culture protocols (CulNet™ System).
Continue reading “IntegriCulture and Shiok Meats collaborate to scale cell-based shrimp meat”What do you know about food and health interaction in children?
by Edgar van Mil, Prof. MD, PhD, pediatric endocrinologist and special chair holder (together with Remco Havermans) Youth, Food and Health, Maastricht University – Brightlands Campus Greenport Venlo
program: https://healthynutritionconference.com/program/
We all need food to survive. Nutritious food is needed for a good health. This is what we all know, but when it comes down to making choices in what we define as healthy food, do we really know the value of food to our health? Or do we at least know via what mechanisms these considered good foods lead to health?
Continue reading “What do you know about food and health interaction in children?”