Onderwijstype
Post graduate course "Healthy Food Design"
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.
Background
The healthy food market is booming. However, adding a biologically active ingredient to a conventional food matrix is not always a smart way to proceed. We can do much better!
Target group
The course is aimed at PhD candidates, postdoctoral researcher, professionals 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 the functional ingredients is provided together with a critical discussion of the tools to validate the health claim. Presentation of failure cases of healthy food design in the food industry will provide examples of “do and don’t” in healthy food design procedure.
Course design and course topics
Through lectures and tutored group activities, the participants will learn:
- Definitions and legislative European framework 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, WUR
Other faculty
- Prof Nicoletta Pellegrini, University of Parma, Italy
- Dr Edoardo Capuano, Food Quality & Design, WUR
- Dr Bea Steenbekkers, Food Quality & Design, WUR
- Prof Zandstra, Liesbeth, Human Nutrition, WUR
- Dr Garmt Dijksterhuis FBR, WUR
- Dr Muriel Henrion, Nestlé Orbe, Switzerland
- Dr Theo Van Der Poll, Unilever, The Netherland
- Dr Marco Trezzi, Bauli, Italy
Date & duration
The course will be held from Monday afternoon 30 April 2018 (13:00) till Thursday afternoon 3 May 2018 (16:00), 3,5 days
Study load
The study load of this course is 1.0 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:
Mrs. Ingeborg van Leeuwen-Bol, ingeborg.vanleeuwen-bol@wur.nl
Location & accommodation
Lectures will be given at Wageningen University & Research.
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.
A number of hotel rooms have been blocked at Hof van Wageningen. Accommodation costs are € 75, - (single room; bed & breakfast) per night. Participants have to book their own room by sending an e-mail to: info@hofvanwageningen.nl. Please book your room before 19 March 2018 and mention booking code HFD18
Registration & course fee
To register please complete the electronic reply form before 26 March 2018.
Applicants will be informed of acceptance of their registration at the latest on 4 April 2018. They will receive instructions for payment and further course details.
Course fee includes printed materials, coffee/tea during breaks, lunches and the course dinner but does not cover accommodation. The course fee depends on the participant's affiliation:
| VLAG/WU PhD candidates | € 225 |
| PhD candidates | € 450 |
| Postdocs/Staff from WUR-AFSG | € 375 |
| Postdoc/University staff not affiliated with AFSG | € 650 |
| Professionals / Non academics | €1200 |
| Industry May 3rd | € 300 |
Cancellations policy
- No charge until 26 March 2018
- 25% of the course fee paid or due till 4 April 2018
- No refund after 4 April 2018
Substitutions for participants may be made at any time until the start of the course.