Insects as a sustainable food source – Presented by Catriona Lakemond, Wageningen University

Insects as a sustainable food source – Presented by Catriona Lakemond, Wageningen University at the Healthy Nutrition Conference which takes place on June 29, 2017, at Villa Flora, Venlo, The Netherlands.

About Catriona Lakemond
Catriona Lakemond is an Assistant professor in the goup “Food Quality and Design” of Wageningen University, the Netherlands. Her research focusses on insect as a food source. She studies processing of insects to make them suitable for human consumption. This includes biofractionation of insect species with a focus on the protein fraction.

About Wageningen University
Wageningen UR is a research institution that focuses on the domain ‘healthy food and living conditions’ to explore the potential of nature to improve the quality of life. We do fundamental research all over the world. We also train professionals who, in the near and distant future, will discover breakthroughs in science and technology.

food-agri eventAbout Healthy Nutrition Conference 
How can innovation in nutrition help to improve the well being of the growing and ageing population in the world? With a growing and ageing population worldwide, the importance of healthy nutrition is of paramount importance. The impact of technology requires a cross-sector knowledge exchange and cooperation. This conference brings the food industry, retailers, foodservice providers, government and those working in nutrition, together to enable collaboration and innovation and to support a sustainable healthy nutrition landscape for the future.

The Healthy Nutrition Conference is part of the first global Innovative Food-Agri Event – a two-day event (Jun 28-29, 2017) that includes 4 dedicated conferences and an exhibition: 3D FoodPrinting Conference (Jun 28, 2017); Vertical Farming Conference (Jun 28, 2017); Healthy Nutrition Conference, (Jun 29 2017); Smart Farming Conference (Jun 29, 2017); Smart Food Farming Expo (Jun 28-29, 2017)

Focus topics: Smart & Healthy Ingredients; Sustainable Food Manufacturing; Protein Transition (e.g. insects and seaweed); Food design; Food Policy and Regulation; Innovative technologies for Healthy Nutrition; Food Science / R&D; Funding; Economic, business and social issues; Legal and Regulatory issues


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