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.
Continue reading “Lifelong Food and Nutrition Assistance: LIFANA solution – Presented by Krizia Ferrini, cereneo Schweiz AG | center for neurology & rehabilitation”
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.
Continue reading “Personalised Nutrition and the consumer of the future – Presented by Nard Clabbers, TNO”
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”
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”