Course Balancing Nutritional Value and Sustainability

Cursus

Course Balancing Nutritional Value and Sustainability

The food industry is facing challenges to meet both sustainable and nutritional demands. These challenges can only be met if the right knowledge about how to deal with the dilemma between the qualitative and quantitative aspects of sustainability and nutrition is present. This course explains you all about these challenges, solutions and current developments.

Organisator Wageningen Academy
Datum

ma 16 november 2020 tot di 17 november 2020

Duur 2 days
Locatie Wageningen Campus

Registration deadline: 16 October 2020
Register directly or download the flyer.

Why follow this course?

This course enables you to deliberate, calculate, and review the current and future product portfolio, on qualitative and quantitative aspects of sustainability and nutrition. This will improve for example your communication towards business clients and consumers with regard to the topic.

For whom is this course?

This 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.

Programme and topics

The programme is a mixture of key-notes 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
  • Insights from business speakers that are in the lead with sustainability

Course leader

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

More information & registration

You can register for the course Balancing Nutritional Value and Sustainability or download the flyer. Questions? Contact the programme manager Astrid K├╝hlkamp-Kleissen.

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