AIM OF THE COURSE
ThiscourseprovidestheessentialskillsfordesigninghealthyfoodsforspecificcategoriesofconsumersintheEuropeanlegislativeframeworkofnutritionalandhealthclaims.Adetailedoverviewoffunctionalingredientsisprovidedtogetherwithacriticaldiscussionoftoolstovalidatethehealthclaims.Presentationoffailurecasesofhealthyfooddesigninthefoodindustrywillprovideexamplesof“do’sanddon’ts”inhealthyfooddesignprocedures.
2ndPostgraduate Course ‘Healthy Food Design’
28 April –1 May 2020, Wageningen, The Netherlands
organized by the Graduate School VLAG, in co-operation with the Food Quality & Design group,
Wageningen University & Research, The Netherlands