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Joachim Schneider – Presentation & Workshop Session, Organised by Maastricht University, Venlo Campus

Joachim Schneider

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

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Increasing children’s appetite for healthy foods

Remco Havermans

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.

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Britt van Belkom, PhD Candidate, Maastricht University Campus Venlo – Presentation & Workshop Session, Organised by Maastricht University, Venlo Campus

Britt van Belkom

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

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About FlaVR, a pitch from the University of Warwick

flavr

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.

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Boosting Foods with Additive Manufacturing: functionality, cultivated meats and scalability

Sara Oliveira

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.

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Cell-cultured meat: past, present and future developments

Peter Verstrate

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/

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Bringing down barriers to children´s Healthy eating, from sensory perception to social interactions: Edulia MSCA project

Paula Varela

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.

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What do you know about food and health interaction in children?

Edgar van Mil

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?

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