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.
What drives you?
Futher optimizing safe and healthy food
What are the three things you would take with you on a deserted island?
A satelite phone and an electricity generator because I will try to keep contact with others with scientific knowledge.
What emerging technologies/trends do you see as having the greatest potential in the short and long run?
The impact of our diet on health will increasingly be recognized. As the title of my presentation predicts: the cook will offer us medicine.
What kind of impact do you expect them to have?
The trend described in the answer to question 2 will futher be enhanced because a personalised trend will become visible. Each individual will havr his/hers own miedicinal food. needs.
What are the barriers that might stand in the way?
No barriers…..investigate further and just lets do it!
What do you hope people to learn from your presentation?
I hope that the audience will see that the barrier between toxic and health properties of food is vague. Mild toxic properties of secondary plant metabolites might be used because of their health beneficial properties
About Aalt Bast
Prof. dr. Aalt Bast is currently Dean of the Venlo Campus of Maastricht University. He studied chemistry in Amsterdam and did his PhD in Rotterdam (Medical Faculty) and Utrecht (Faculty of Pharmacy). In 1988 he became professor in Molecular Pharmacology at the Free University in Amsterdam, which was followed by a chair in Human Toxicology in Maastricht at the Faculty of Health, Medicine and Life Sciences. His research focuses on the interface between food and pharma. A special interest is the therapeutic modulation of redox processes. He (co-)authored over 550 peer reviewed research papers and book chapters.
About Maastricht University – Campus Venlo
Venlo Campus of Maastricht University
Food, nutrition and logistics are the three main focuspoints at Campus Venlo. Research and educational topics range from food innovation and the psychology of eating to logistics optimisation. Research at Campus Venlo is done in an interdisciplinary fashion within three research lines. Next to this Campus Venlo offers three programmes of study: one bachelor’s programme and two master’s programmes.
About Agrifood Innovation Event
The Agrifood Innovation Event is a dedicated and focused business and research platform, unique in bringing together European and global companies from the entire food industry chain: supply chain with customers, producers, retailers and researchers.
The Agrifood Innovation Event is a two-day Event (June 27-28, 2018) that includes 4 dedicated conferences and an expo.
|Day 1: June 27, 2018||Day 2: June 28, 2018|
|Healthy Nutrition Conference||Vertical Farming Conference||3D Food Printing Conference||Smart Farming Conference|