{"id":6483,"date":"2020-03-02T09:11:27","date_gmt":"2020-03-02T09:11:27","guid":{"rendered":"http:\/\/www.isa.cnr.it\/web\/?p=6483"},"modified":"2020-03-02T09:12:41","modified_gmt":"2020-03-02T09:12:41","slug":"2ndpostgraduate-course-healthy-food-design","status":"publish","type":"post","link":"https:\/\/www.isa.cnr.it\/web\/?p=6483","title":{"rendered":"2ndPostgraduate Course \u2018Healthy Food Design\u2019"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"  aligncenter wp-image-6485\" src=\"http:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2020\/03\/HFD20-300x126.jpg\" alt=\"HFD20\" width=\"624\" height=\"262\" srcset=\"https:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2020\/03\/HFD20-300x126.jpg 300w, https:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2020\/03\/HFD20.jpg 522w\" sizes=\"(max-width: 624px) 100vw, 624px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>AIM OF THE COURSE<\/p>\n<p>ThiscourseprovidestheessentialskillsfordesigninghealthyfoodsforspecificcategoriesofconsumersintheEuropeanlegislativeframeworkofnutritionalandhealthclaims.Adetailedoverviewoffunctionalingredientsisprovidedtogetherwithacriticaldiscussionoftoolstovalidatethehealthclaims.Presentationoffailurecasesofhealthyfooddesigninthefoodindustrywillprovideexamplesof\u201cdo\u2019sanddon\u2019ts\u201dinhealthyfooddesignprocedures.<\/p>\n<p style=\"text-align: right;\">2ndPostgraduate Course \u2018Healthy Food Design\u2019<br \/>\n28 April \u20131 May 2020, Wageningen, The Netherlands<br \/>\norganized by the Graduate School VLAG, in co-operation with the Food Quality &amp; Design group,<br \/>\nWageningen University &amp; Research, The Netherlands<\/p>\n<p><a href=\"http:\/\/www.isa.cnr.it\/web\/wp-content\/uploads\/2020\/03\/flyer_HFD20.pdf\">Download Flyer HFD20<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; AIM OF THE COURSE ThiscourseprovidestheessentialskillsfordesigninghealthyfoodsforspecificcategoriesofconsumersintheEuropeanlegislativeframeworkofnutritionalandhealthclaims.Adetailedoverviewoffunctionalingredientsisprovidedtogetherwithacriticaldiscussionoftoolstovalidatethehealthclaims.Presentationoffailurecasesofhealthyfooddesigninthefoodindustrywillprovideexamplesof\u201cdo\u2019sanddon\u2019ts\u201dinhealthyfooddesignprocedures. 2ndPostgraduate Course \u2018Healthy Food Design\u2019 28 April \u20131 May 2020, Wageningen, The Netherlands organized by the Graduate School VLAG, in co-operation with the Food Quality &amp; Design group, Wageningen University &amp; Research, The&#8230;<br \/><a class=\"read-more-button\" href=\"https:\/\/www.isa.cnr.it\/web\/?p=6483\">Leggi il seguito<\/a><\/p>\n","protected":false},"author":2,"featured_media":6486,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,12],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>2ndPostgraduate Course \u2018Healthy Food Design\u2019 - ISTITUTO DI SCIENZE DELL&#039; ALIMENTAZIONE - CNR<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.isa.cnr.it\/web\/?p=6483&amp;lang=it\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"2ndPostgraduate Course \u2018Healthy Food Design\u2019 - ISTITUTO DI SCIENZE DELL&#039; ALIMENTAZIONE - CNR\" \/>\n<meta property=\"og:description\" content=\"&nbsp; &nbsp; AIM OF THE COURSE ThiscourseprovidestheessentialskillsfordesigninghealthyfoodsforspecificcategoriesofconsumersintheEuropeanlegislativeframeworkofnutritionalandhealthclaims.Adetailedoverviewoffunctionalingredientsisprovidedtogetherwithacriticaldiscussionoftoolstovalidatethehealthclaims.Presentationoffailurecasesofhealthyfooddesigninthefoodindustrywillprovideexamplesof\u201cdo\u2019sanddon\u2019ts\u201dinhealthyfooddesignprocedures. 2ndPostgraduate Course \u2018Healthy Food Design\u2019 28 April \u20131 May 2020, Wageningen, The Netherlands organized by the Graduate School VLAG, in co-operation with the Food Quality &amp; 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