June 26, 2019, Brightlands Campus, Venlo, The Netherlands
by Freddy Troost, Maastricht University, at Healthy Nutrition Conference
program: https://agrifoodinnovationevent.com/program/
About Freddy Troost
Associate professor Food Innovation and Health, leading an academic research group that aims to develop new food solutions for health concerns, in the Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo.
Continue reading “The role of pre- and probiotics in intestinal barrier function”
by Simon Steverlinck, SmartWithFood
Nutrify is an EIT funded project created by 4 consortium partners. We want to be the bridge between consumers and dieticians / health coaches.
We created a platform that enables our customers to easily log their food and receive detailed feedback from their coaches. Thanks to the powerful engine behind it, we can make in depth and accurate personal recommendations (whereas dieticians work mostly with general guidelines nowadays).
Continue reading “Nutrify (EIT SmartFoodLogging): The marketplace for health professionals”
by Raymond Nolet, MiFood
Personalised Nutrition
The company MiFood has the objective to promote individual health of healthy people against the various welfare diseases. This is done by developing and selling additional fruits and vegetable mixes, in both dry and wet form.
The research and development activities take place in the Nutritional Concepts Lab at the Brightlands Campus Healthy and save Food in Venlo, where the necessary equipment is available.
The healthy bioactive substances in the starting material are retained as much as possible during processing. Therefore the product temperature does not exceed 35 degrees Celsius. The machinery in the NCL has many options such as:
by Remzi Celebi, Postdoctoral Researcher at Institute of Data Science at Maastricht University
Personalized nutrition aims to promote well-being and health through individualized healthy nutrition choices based on individual’s’ dietary habits, genetics, microbiota and disease. Personalized nutrition is also key to the goal of creating a healthy, sustainable and affordable food ecosystem.
In this talk, I will talk about the challenges to realizing personalized nutrition framework and solutions and what AI and Data Science can offer to address these challenges.
program: https://agrifoodinnovationevent.com/program/
Continue reading “AI and Data Science in Personalized Nutrition”
Chang Liu, Eggxpert, will speak at Healthy Nutrition Conference, on June 26, during AgriFood Innovation Event in Venlo, The Netherlands.
Inspired by traditional Chinese medicine, scientific data and insufficient eggshell membrane management, EGGXPERT is initiating an innovative project of developing ESM into skin and health care products by employment of scientific researchers and advanced technologies.
We would start from skin care application because of quicker market entry and its impact function.
In our talk, we will show you the robust functions of eggshell membrane from scientific point of view and our innovation and sustainable solutions for product development.
We believe our solution will save egg farmers at least €10,000 per company (medium size) per year and further bring high value for their waste stream. We believe our unique selling point (USP) of being world’s first 100% egg membrane-based natural product will most serve the consumers.
Continue reading “Reveal the hidden value of eggshell membrane – Presented by Chang Liu, Eggxpert”
Geke Ludden, University of Twente, will speak at Healthy Nutrition Conference, on June 26, during AgriFood Innovation Event in Venlo, The Netherlands.
Design (for example, design of packaging, retail environments, food products) has been used for decades to influence the choices we make about the food that we eat. In recent years, it has also been used to raise people’s awareness of the importance of living a healthier life and to support healthier food intake.
We have seen this in the design of information campaigns, the design of monitoring and coaching systems, changes to the public environment and the design of dedicated products that can support healthy eating. We can expect good designs that influence eating behaviour to be effective, but we cannot expect miracles. This is mainly because our designed interventions have to compete with a myriad of other impulses.
A broader perspective on healthy eating and design, that moves away from a focus on individual responsibility and focuses on system change might be able to bring the change our society needs.
Krizia Ferrini, cereneo Schweiz AG | center for neurology & rehabilitation, will speak at Healthy Nutrition Conference, on June 26, during AgriFood Innovation Event in Venlo, The Netherlands.
The general purpose of the LIFANA Nutrition Solution is to help elderly people maintaining their BMI as their metabolism is changing with age and their eating habits eventually need to be reconsidered. LIFANA provides a personalized meal plan that helps users to prevent undernutrition or overweight and to reach their weight goals. Users with limited mobility require assistance with their shopping tasks, therefore LIFANA integrates informal caregivers in the process and provides a connection to a grocery delivery service.
The LIFANA approach is based on meal recommendations instead of food logging to make its usage more convenient by reducing the required interaction with the system, since only deviations from the plan need to be reported. The solution also keeps nutritionists in the loop to benefit from their experience and support their work for clients through ICT.
Nard Clabbers, TNO, will speak at Healthy Nutrition Conference, on June 26, during AgriFood Innovation Event in Venlo, The Netherlands.
Personalised nutrition can be seen as a technological innovation (wearables to track health, artificial intelligence, 3D food printers to make thé ultimate food for you, etc.) but it is a social innovation as well, or even more so. Knowing who you are giving advice to and what motivates these individuals to change their behaviour is often more complex than the coolest tech gadget.
Maartje van den Berg, Rabobank, will speak at Healthy Nutrition Conference, on June 26, during AgriFood Innovation Event in Venlo, The Netherlands.
There is a lot of talk about personalized nutrition. But is it a hype, or will it prove to be a longer term trend? Will it become big or remain a niche? Based on Rabobank research including interviews with 30+ relevant companies and organisations, I will present my view on personalized nutrition and what it may mean for the food industry. Continue reading “Personalized Nutrition – Hype or Trend? – Presented by Maartje van den Berg, Rabobank”
Lieven De Maesschalck, Thomas More will speak at Healthy Nutrition Conference, on June 26, during AgriFood Innovation Event in Venlo, The Netherlands.
Malnutrition is a serious problem among people who need extra care. For people with chewing and/or swallowing problems even more. This lecture will inform you about 20 years of research for the development of an adapted meal: ‘Multi-start’.
This science-based meal is a perfect replacement of a bread meal for people with swallowing and / or chewing problems. The results of labtesting and clinical testing will be presented. This results clearly show that the participants eat their meals with more ease than their usual pureed food. They eat more and they eat it more smoothly, resulting in more energy and a positive increase in body weight. Continue reading “Future proof! A new adapted meal with full taste for people with swallowing problems to enjoy again – Presented by Lieven De Maesschalck, Thomas More”