Projects per year
Organisation profile
Organisation profile
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.
Research Focus Areas Hanze University of Applied Sciences * (mandatory by Hanze)
- Entrepreneurship
- Healthy Ageing
Publinova themes
- Health
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Dive into the research topics where Healthy Food & Nutrition is active. These topic labels come from the works of this organisation's members. Together they form a unique fingerprint.
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
Profiles
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Anti-inflammatoire eigenschappen gekiemde tarwe en rogge
Oudhuis, L. (PI)
1/12/24 → 31/12/26
Project: Research
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Glutenvrij Retourbrood – op weg naar een circulair gebruik van brood in Noord NL
Oudhuis, L. (PI)
1/12/23 → 30/11/25
Project: Research
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Samen naar meer plantaardige voeding
Binnema, D. J. (PI), Oudhuis, L. (PI) & Werkman, A. M. (PI)
12/05/22 → 31/12/22
Project: Research
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An Anaerobic Trickle-Bed Reactor Filled with Siporax™ as a Novel Approach for Biomethanation of Hydrogen and Carbon Dioxide
Hofstede, G., Kloekhorst, A., Krooneman, J., Koç, K., Zwart, K., Faber, F., Nap, J. P. & Euverink, G. J., 26 Mar 2026, In: Bioengineering. 13, 4, p. 1-14 14 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Ondervoeding, obesitas en het coalitieakkoord
Oudhuis, L., Apr 2026, Zeist : Alea Publishers.Research output: Other contribution › Blogs and web publications › Professional
Open Access -
Preparation and characterisation of novel, dual-modified potato starches and their performance in baked products
Thomann, J. (First author), Sciurba, E., Schmidt, M., Polhuis, M., Oudhuis, L., Heeres, H. J. & Heeres, A., Jun 2026, In: Applied Food Research. 6, 1, 11 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
Activities
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Lectorenplatform Voedsel, Voeding en Gezondheid
Oudhuis, L. (Organiser) & Werkman, A. M. (Organiser)
15 Sept 2026Activity: Attending, contributing or organising an event › Organising or contributing to a workshop, seminar, course
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Aan tafel! Samen werken aan de voedseltransitie
Oudhuis, L. (Attendee) & Werkman, A. M. (Attendee)
17 Sept 2026Activity: Attending, contributing or organising an event › Attending a workshop, seminar, course
Press/Media
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‘Uiteindelijk eet je geen poedertje, maar een snackreep’
14/04/26
1 item of Media coverage
Press/Media: Expert Comment
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Oud brood is een bron van suiker, maar vooral handig als je de gluten eruit haalt. Kan dat?
9/12/25
1 Media contribution
Press/Media: Expert Comment
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OOG op Wetenschap: #56 gaan we ooit eendenkroos eten?
6/11/25
1 Media contribution
Press/Media: Research