Why do children eat what they eat? Very simply, children choose to eat what they like and refuse foods they do not like. In other words, food liking is one of the most important drivers for children’s food choice and intake. The foods that children like are foods they are familiar with. Foods are accepted when they look, feel, smell, and taste familiar. Increasing the acceptance of certain foods then simply requires repeated exposure to that food. Importantly, this exposure includes tasting.Continue reading “Increasing children’s appetite for healthy foods”
Britt van Belkom, PhD Candidate, Maastricht University Campus Venlo, will speak and moderate during the Presentation & Workshop Session, Organised by Maastricht University, Venlo Campus “How can we increase appetite for healthy food in youth – some facts, and some (joint?) actions” at Online Healthy Nutrition Conference (25 November 2020, 14:30 – 18:00 CET). REGISTER HERE to attendContinue reading “Britt van Belkom, PhD Candidate, Maastricht University Campus Venlo – Presentation & Workshop Session, Organised by Maastricht University, Venlo Campus”
presented by Sara Oliveira, PhD, Research Engineer, INL – International Iberian Nanotechnology Laboratory, at Online Healthy Nutrition Conference (25 November 2020, 14:30 – 18:00 CET). REGISTER HERE to attend
This presentation is about strategies to improve the value and nutrition of additive manufacturing of foods. I will discuss our functional and protein-rich inks approach, how additive manufacturing can boost baked foods’ bioactivity, and the use of the technology for cultivated meat.Continue reading “Boosting Foods with Additive Manufacturing: functionality, cultivated meats and scalability”
presentation by Dr. Nadine Bongaerts, Senior Scientist Molecular Biology, GOURMEY, at Online Healthy Nutrition Conference (25 November 2020, 14:30 – 18:00 CET). REGISTER HERE to attendContinue reading “Reinventing meat to preserve our planet”
by Paula Varela, Professor, NMBU – Norwegian University of Life Sciences / Senior Researcher, Nofima
Edulia MSCA network responds to the urgent need of the EU society to find new ways to tackle the escalating issue of obesity, through promoting healthier eating from childhood, within the context of choice.
Edulia goes further than the classical approach of “teaching children what is healthy”, by exploring social marketing and nudging strategies, study peer and family social interactions and social media marketing, identify sensory and non-sensory parameters that influence what is eaten (food choice) and how much is eaten (intake), and develop products which can drive healthy eating through sensory pleasure.Continue reading “Bringing down barriers to children´s Healthy eating, from sensory perception to social interactions: Edulia MSCA project”
by Edgar van Mil, Prof. MD, PhD, pediatric endocrinologist and special chair holder (together with Remco Havermans) Youth, Food and Health, Maastricht University – Brightlands Campus Greenport Venlo
We all need food to survive. Nutritious food is needed for a good health. This is what we all know, but when it comes down to making choices in what we define as healthy food, do we really know the value of food to our health? Or do we at least know via what mechanisms these considered good foods lead to health?Continue reading “What do you know about food and health interaction in children?”
Labiotech.eu is media partner of Healthy Nutrition Conference
Labiotech.eu is the leading digital media covering the European biotech industry. Over 150,000 monthly visitors use it to keep an eye on the business and innovations in biotechnology. The company’s mission is to build the “Next Generation of Digital Media for Biotech”.Continue reading “Healthy Nutrition Conference welcomes Labiotech.eu as Media Partner”
by Freddy Troost, Maastricht University, at Healthy Nutrition Conference
About Freddy Troost
Associate professor Food Innovation and Health, leading an academic research group that aims to develop new food solutions for health concerns, in the Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo.
by Raymond Nolet, MiFood
The company MiFood has the objective to promote individual health of healthy people against the various welfare diseases. This is done by developing and selling additional fruits and vegetable mixes, in both dry and wet form.
The research and development activities take place in the Nutritional Concepts Lab at the Brightlands Campus Healthy and save Food in Venlo, where the necessary equipment is available.
The healthy bioactive substances in the starting material are retained as much as possible during processing. Therefore the product temperature does not exceed 35 degrees Celsius. The machinery in the NCL has many options such as:Continue reading “MiFood Personalized Nutrition”
by Remzi Celebi, Postdoctoral Researcher at Institute of Data Science at Maastricht University
Personalized nutrition aims to promote well-being and health through individualized healthy nutrition choices based on individual’s’ dietary habits, genetics, microbiota and disease. Personalized nutrition is also key to the goal of creating a healthy, sustainable and affordable food ecosystem.
In this talk, I will talk about the challenges to realizing personalized nutrition framework and solutions and what AI and Data Science can offer to address these challenges.Continue reading “AI and Data Science in Personalized Nutrition”