Projects per year
The Healthy Food & Nutrition professorship conducts practice-based research in the field of sustainable food products for healthy lifestyles. It differs from other professorships by focusing on personalised product development. This focuses on composition, texture and availability of new macro- and micronutrients. These include plant proteins, slowly digestible bran and fibre. This learning task has been set up in collaboration with Van Hall Larenstein.
Collaborations and top research areas from the last five years
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Eten we straks frikandelbroodjes vol vitaminen? Lizette Oudhuis zoekt aan de Hanzehogeschool in Groningen naar het voedsel van de toekomst
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