Retaining the nutritional value throughout the production process
The basic principle is to retain all of the nutritional value throughout the entire production process. Another objective is increasing nutritional value through cultivation. This requires additional knowledge about measuring methods for monitoring nutrients (concentration, bio-availability, digestibility, absorption and conversions that occur during digestion, such as (bio-) chemical conversions in the mouth, stomach and small intestine) and about the impact of both existing and new processing and storage techniques.
New storage techniques and processes with a positive effect on nutritional value
The search for the right strategy to motivate consumers to choose a healthier diet
Developing technological solutions for measuring the impact food has on health
Innovative food products and concepts that contribute to healthy eating habits
Unravelling and understanding the impact of food on human health
Involving citizens in R&D in the area of food and health