Course
Healthy Food Design
3rd edition
This post-graduate course provides the essential skills for designing healthy foods for specific categories of consumers in the European legislative framework of nutritional and health claims.
Background
The healthy food market is booming. Adding a biologically active ingredient to a conventional food matrix might sound simple but it is not the smartest way to design innovative, effective and successful food products.
Target group
The course is aimed at PhD candidates, postdoctoral researcher, professionals from both academy and industry, that are interested in knowing how to design healthy foods for specific categories of consumers. An MSc level in human nutrition or food science, or alike, is requested. The attendants should have basic knowledge of human digestion processes and of food science and nutrition.
Course aim
This course provides the essential skills for designing healthy foods for specific categories of consumers in the European legislative framework of nutritional and health claims. A detailed overview of functional ingredients is provided together with a critical discussion of tools to validate the health claims. Presentation of failure cases of healthy food design in the food industry will provide examples of “do;s and don’t” in healthy food design procedures.
Course design and course topics
Through lectures and tutored group activities, the participants will learn:
- definitions and legislative European framework of nutritional & health claims;
- a step by step approach on how to design healthy foods for specific categories of consumers;
- the main bioactive ingredients for healthy food design and how they behave during gastro intestinal design;
- the consumer perception of healthy claimed foods;
- how to prepare an ESFA dossier for asking for a health claim.
Organisation
Course coordinators
- Prof. Vincenzo Fogliano, Food Quality & Design, Wageningen University & Research
- Prof. Nicoletta Pellegrini, University of Udine, Italy
Other faculty
- Dr Maryia Mishyna, Food Quality & Design, WUR
- Dr Edoardo Capuano, Food Quality & Design, WUR
- Dr Kasper Hettinga, Food Quality & Design, WUR
- Dr Muriel Henrion, Nestlé Orbe, Switzerland
- Dr Luis Manuel Sanchez, Hero, Spain
Date & duration
The course will be in person on Wageningen Campus, from Monday 1 May till Thursday 4 May 2023.
Study load
The study load of this course is 1.2 ECTS credits.
Language
The course language will be English.
Contact information
Information concerning the course contents can be obtained from Prof. Vincenzo Fogliano: vincenzo.fogliano@wur.nl
For organisational matters please contact:
Yvonne Smolders: yvonne.smolders@wur.nl
Location
Lectures will be given at Wageningen Campus, Wageningen University & Research, Wageningen, the Netherlands.
The town of Wageningen is 5 km from Ede-Wageningen railway station, with transport options being taxi or bus. Ede-Wageningen railway station is about one and a half hours from Amsterdam Schiphol Airport. For train schedules visit: www.ns.nl.
Registration & course fee
To register please complete the registration form before 1 April 2023. At this moment the course is fully booked.
Course fee includes course materials, coffee/tea during breaks, lunches and the course dinner but does not cover accommodation. Applicants will be informed of acceptance of their registration directly after the final registration date. The course fee depends on the participant's affiliation:
| PhD candidates affiliated with VLAG/WUR * | € 275 |
| All other PhD candidates | € 500 |
| Postdocs/Staff from VLAG | € 500 |
| Postdoc/University staff not affiliated with VLAG | € 725 |
| Industry/For-profit | € 1600 |
* VLAG/EPS/PE&RC/WASS/WIAS/WIAS/WIMEK PhD candidates with an approved TSP.
Check our cancellation policy
course flyer 2022