Healthy Nutrition Conference 2018 program & quotes from speakers’ presentations

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”:

Obesity is considered one of the biggest health challenges of our time. We showed in a series of experiments in healthy volunteers applying intestinal feeding catheters, that appearance of undigested nutrients in the small intestine generates potent feedback signals. Resulting from these studies, we developed a food grade emulsion-based carrier system that delays nutrient digestion, and we demonstrated that intake of this emulsion system significantly decreased food intake.

The presentation provides an overview of targets in the search for effective weight management strategies, and provides direct leads for further food innovations aiming to manage body weight and tackle obesity.

Stefanie Bröring, Professor, Rheinisch Westfälische Friedrich-Wilhelms-Universität Bonn, Germany, on “Food or drugs? What drives consumers’ perception of borderline products?”:

Increasing interest of food and pharmaceutical companies as well as consumers in health and well-being has resulted in the emergence of “borderline products” like functional food and supplements, which demonstrate properties of both food and drugs to a certain extent. Understanding consumers’ perception of borderline products is relevant for companies and policymakers to valorise their research efforts and achieve consumer protection respectively. This motivates exploration of the research question what drives consumers’ perception of borderline products?

Alie de Boer, Assistant Professor in nutritional sciences and food law, Maastricht University Campus Venlo, The Netherlands, on “Health benefits of foods: how can you communicate it?”:

Since 2006, all claims on what a food product contains or what effects are elicited by eating the food, are regulated in the European Union. In this presentation, you will be updated about the regulation regarding these nutrition and health claims, as well as its consequences. The presentation will provide insights into the use of such claims as marketing and information tools. The presentation will hereby introduce how developments in nutritional science and food law are affecting each other.

Mehmet Cicek, CEO, Fovation – Food & Innovation, Germany, on “More success by sustainability? How can life cycle assessments and the Dutch-German Food2020 programme support your company?

The Dutch-German Food2020 project “LCA in Food” supported SME businesses from the border region to conduct a Life Cycle Assessment (LCA) of their own value chain processes. The aim of LCA is to reduce production costs and environmental impacts by reducing energy and resource consumption. As resources are becoming increasingly scarce, unpolluted raw materials are becoming more difficult to procure and also more expensive, the EU Commission is already working with the Product Environmental Footprint (PEF) initiative to evaluate the environmental footprint of products, for example, and to introduce it as a mandatory eco-balance label. How can your company benefit from the Food2020 program?

Other speakers and presentation titles:

Professor Aalt Bast, Professor Toxicology Maastricht University and Dean of the Campus Venlo, on “The cook as pharmacologist of the future”, More information

Remco Havermans, Assistant Professor, Maastricht University, The Netherlands, on “The product, the consumer, and the behavioural scientist”, More information

Gertrude Zeinstra, Scientist, Consumer Science and Health, Wageningen Food and Biobased Research, The Netherlands, on “Understanding consumer behaviour to enable healthy and sustainable food choices”, More information

Rick Schifferstein, Associate Professor, Delft University of Technology, on “Cooperating with designers to develop new food products and health interventions”, More information

Vincent van Buul, Investment Analyst, Brightlands Agrifood Ventures, on “Nutrition Information Usage and Future Food”

Fred Bergmans, Co-founder & Entrepreneur, Carezzo Nutrition bv, on “Dutch Innovation: From Science to Solution. Avoiding malnutrition with protein enriched food & drink”, More information

Iris de Hoogh, Scientist Innovator, TNO, The Netherlands, on “Personalized Nutrition & Health: from science to practice”, More information

Shirley Vollenberg, Communication advisor – EU Projects, WATIFY – Brainport Development, on “WATIFY – Inspire, boost & connect”

REGISTER HERE for the conference, combination tickets are possible.

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