Course Qualitative and Quantitative aspects of Sustainability in Food

Course

Course Qualitative and Quantitative aspects of Sustainability in Food

The food industry is facing challenges to meet both sustainable and nutritional demands from society. These challenges can only be met if food professionals have the right knowledge about how to deal with the dilemma between the qualitative and quantitative aspects of sustainability and nutrition. By attending this course you will get the latest insights, practical information and an opportunity to deepen your understanding on the subject.

Organised by Wageningen Academy
Date

Mon 9 March 2020 until Tue 10 March 2020

Duration 2 days
Location Wageningen Campus
Price EUR 1,495.00


Practical information
Price Per person, including tuition, course materials, coffee/tea, lunch, diner (on the first day) and a closure with drinks and bites.
Hotel accomodation is not included.
Registration deadline 1 March 2020, or until the maximum of participants is reached.
Min/Max participants 15 - 25

Programme and topics

The programme is a mixture of key-notes given by WUR and business experts and practical assignments. During the course there is ample time for discussion and interaction between the participants and experts. The following topics will be discussed: Sustainable processing and packaging, qualitative and quantitative analysis of sustainable & nutritional aspects of food products, health claims & regulatory affairs and several insights from business speakers that are in the lead with sustainablity.

Target group

This twoday course is designed for professionals from the food industry, food service and retail who are interested in sustainable processing, packaging, purchasing, product development & quality assurance.

Course deliverables

This course teaches how to deliberate, calculate, and review the current and future product portfolio, on qualitative and quantitative aspects of sustainability and nutrition. It will help giving answers to business clients and consumers that have questions about the sustainability and nutrition of food products.

Course leader

The course leader is dr. ir. K. (Kasper) Hettinga, Department of Agrotechnology and Food Sciences.

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