On Friday May 17th Wageningen Academy organized the first edition of the course Recent Insights into the Role of the Maillard Reaction.
About twenty professionals working in the (pet)food and animal health industry enhanced their knowledge on the Maillard reaction by attending the newly developed course 'Recent Insights into the Role of the Maillard Reaction'. The participants listened to inspiring presentations followed by lively discussions with experts, coming from (pet) food industry or research.
The Maillard reaction
Both in human and pet foods the Maillard reaction is a well-known browning reaction providing flavour, colour and aroma. Depending on the process, beneficial but also harmful, Maillard reaction products (MRPs) can be formed. Understanding the role of various MRPs in health and disease is essential to produce nutritious, high palatable and safe foods for both humans and animals.
During the course the importance of role of this reaction in our daily food and our pets was recognized by all course attendees and experts. As Professor Tini van Boekel quoted in the start of his presentation.
A quote he used and based on the book Cooking Made Us Human, written by Richard Wrangham. The book argues the hypothesis that cooking food was an essential element in the physiological evolution of human beings. Other experts, both from research and industry further explained the basic mechanism behind the Maillard reaction and the impact of the intake of MRP’s for human and animal health.
Futher research and awareness needed
The need for more knowledge and research to get an even better understanding of the Maillard reaction became evident during the day. Also it became clear that awareness and impact could (and should) be raised amongst the development, production and consumption of processed food. These topics and realizations will be important topics for the future and therefore for sure become a part of the follow up of this course.
Interested in the following edition? Learn more: