The Healthy Nutrition Conference 2018 will take place on June 27, at Brightlands Campus in Venlo, The Netherlands, as part of a three-day Agri-Food Innovation Event, which includes 4 conferences, an expo, demo corners (Healthy Nutrition on June 27 and 3D Food Printing on June 28), a 3D Food Printing Masterclass, Brightbox tour (vertical farming expertise centre) and Laboratorium tour Centre for Healthy Eating and Food Innovation.
The program of the Healthy Nutrition Conference includes 11 speakers from reputed universities and companies.
Freddy Troost, Associate professor, Food Innovation and Health, Maastricht University, The Netherlands, on “Targeted release of nutrients and tastants to tackle obesity”: Continue reading “Healthy Nutrition Conference 2018 program & quotes from speakers’ presentations”
Understanding consumer behaviour to enable healthy and sustainable food choices – Presented by Gertrude Zeinstra, Wageningen Food and Biobased Research, at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.
It is a great challenge to change consumers’ food choice behaviour. The presentation will provide an overview of different projects that have been executed among various target groups (children, elderly). The aim of these projects is to understand food choice behaviour as well as to develop and test strategies that help consumers move towards more healthy and sustainable food choices. Continue reading “Understanding consumer behaviour to enable healthy and sustainable food choices – Presented by Gertrude Zeinstra, Wageningen Food and Biobased Research”
Personalized Nutrition & Health: from science to practice – Presented by Iris de Hoogh, TNO, at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.
Personalized nutrition is rapidly emerging due to a number of technological, scientific, and societal developments. Personalized nutrition tailors dietary recommendations to the individual; not only by taking into account specific biological biomarkers or genetics, but also personal characteristics, preferences and the environment. Therefore, a systems approach that considers the most relevant interacting mechanisms is necessary to formulate the most optimal and relevant advice.
What drives you?
Nutrition: it’s value, it’s role in daily life, but mainly it’s effect on our health and my ambition to help others making the right choices for them as individuals. Continue reading “Personalized Nutrition & Health: from science to practice – Presented by Iris de Hoogh, TNO”
New research centres opened at Brightlands Campus Greenport Venlo
On 31 May, Maastricht University, Brightlands and the Limburg Provincial Government opened new and high-end laboratories on Brightlands Campus Greenport Venlo. At the same time, two new research centres were launched: the Food Claims Centre Venlo (FCCV) and the Centre for Healthy Eating & Food Innovation (HEFI). Joost van den Akker, member of the Provincial Executive, researchers from University College Venlo and Jan Klerken, CEO of Scelta Mushrooms, spoke about the newest collaboration between science and business on the campus in Venlo. The new laboratories are not only greatly important for students and researchers, but also for trade and industry because they will benefit from knowledge about healthy food. Brightlands Campus Greenport Venlo closely collaborates with small and medium-sized enterprises in the region and is one of the Brightlands Campuses. Continue reading “New research centres opened at Brightlands Campus Greenport Venlo”
WATIFY – Inspire, boost & connect – Presented by Shirley Vollenberg,WATIFY – Brainport Development at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.
WATIFY is an awareness-raising campaign funded by the European Commission to support the EU efforts to stimulate the modernization of Europe’s industry by boosting European SMEs technological transformation, and supporting Europe’s regions to translate their smart specialization strategies in the areas of digitization and Key Enabling Technologies into concrete projects.
About Shirley Vollenberg
Young communication professional with a background of Business Administration. She is working for different EU project which emphasizes the importance of technologies in various sectors. Continue reading “WATIFY – Inspire, boost & connect – Presented by Shirley Vollenberg,WATIFY – Brainport Development”
The cook as pharmacologist of the future – Presented by Aalt Bast, Maastricht University – Campus Venlo at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.
Safe and healthy: desired characteristics of our nutrition. The safety is ensured by modern agricultural techniques, appropriate supply chain and good storage conditions. Preferred healthy characteristics of nutrition changed over the last century from nutrition that solely prevents nutrient and vitamin deficiencies to nutrition that could have a clear health benefit. In the last decade, secondary plant metabolites have been shown to be frequently chemically reactive. This reactivity can be used for medicinal and nutraceutical properties. Continue reading “The cook as pharmacologist of the future – Presented by Aalt Bast, Maastricht University – Campus Venlo”
Dutch Innovation: From Science to Solution. From a project at Wageningen University to a product set in use in hospitals, residential care and home. A story of innovation and impact in tackling malnutrition – Presented by Fred Bergmans, Director, co-founder Carezzo Nutrition, at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.
The Carezzo concept has been developed in the Cater with Care project in close cooperation with Wageningen University and the leading food Hospital Gelderse Vallei. In 2012-2015 scientific research, product development, test in various target groups and human interventions studies resulted in evidence based significant improvement of protein intake. Hospitals have been the first to adopt the concept as it also takes hold in residential and homecare. The nutritional science and performance of Carezzo Food and Drink is explained. Continue reading “Dutch Innovation: From Science to Solution. Avoiding malnutrition with protein enriched food & drink – Presented by Fred Bergmans, Carezzo Nutrition”
Nutrition Information Usage and Future Food – Presented by Vincent van Buul, Brightlands Agrifood Ventures at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.
Healthy dietary intake patterns contribute to maintaining a good health and to the prevention of negative health consequences, such as hypertension. However, in spite of the negative effect of consuming unhealthy foods, which mostly are low-satiating, energy-dense, and have non-adequate quantities of micro-nutrients, consumers are still often engaging in food consumption behavior that negatively impacts their well being. The usage of nutrition information, in this respect, can affect this food choice behavior. Next to reading this nutrition information, also the comprehension of this information is considered important in steering food choices, and thus dietary intake. Continue reading “Nutrition Information Usage and Future Food – Presented by Vincent van Buul, Brightlands Agrifood Ventures”
The product, the consumer, and the behavioural scientist – Presented by Remco Havermans, Maastricht University, at the Healthy Nutrition Conference, 27 June 2018, Brightlands Campus, Venlo, The Netherlands.
Eating good food is important in maintaining good health. It is a simple behavioural rule that, however, few people seem to adhere to. Many people regularly enjoy eating junk food. Junk food is energy dense but notably low in nutritional value and hence relatively unhealthy. The appeal of junk foods is nonetheless enormous. The consumer in general tends to prefer junk food over healthy nutrition. Why is that? Clearly, food likes and dislikes are acquired through direct and indirect learning processes and dictate consumer preferences. Steering the consumer away from junk food and towards healthier alternatives requires knowledge of these processes. It requires knowledge of why the consumer consumes what s/he consumes. That knowledge is the domain of the psychologist, a behavioural scientist. In short, effectively promoting the consumption of healthy food products stands to benefit immensely from behavioural science. Continue reading “The product, the consumer, and the behavioural scientist – Presented by Remco Havermans, Maastricht University”
Based on the new ACCESS TO NUTRITION INDEX (ATNI) GLOBAL INDEX 2018 which was produced by the Access to Nutrition Foundation (ATNF) team, consisting of Inge Kauer, Marije Boomsma, Paul Vos, Simona Kramer, Ellen Poolman, Fiona Kirk, Magdalis Mercillia and Rachel Crossley. The ATNF team drew on the expertise and advice of the ATNI Expert Group. Their close engagement throughout the ATNI development process has been a source of invaluable guidance, and this report benefited greatly from their input. Continue reading “ATNF has serious concerns about the healthiness of the world’s largest global F&B manufacturers’ product portfolios”