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.
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
The course leader is dr. ir. K. (Kasper) Hettinga, Department of Agrotechnology and Food Sciences.
More information & registration
You can or. Questions? Contact the programme manager Astrid Kühlkamp-Kleissen.