News
SSEB group at the 14thEuropean Nutrition Conference FENS 2023
Last week the 14th European Nutrition Conference FENS 2023 was held in Belgrade and was attended by over 1500 academics and industry researchers. The theme of the conference was “Food, Nutrition and Health:
Translating science into practice” and the conference program consisted of many interesting plenary sessions and symposia on topics related to nutrition, metabolism and chronic diseases, personalized nutrition, food science, behavioral aspects of nutrition and many more. Besides the scientific program, there were many opportunities to meet fellow nutrition scientists from across Europe during networking sessions and the conference dinner in the White Palace.
From the Sensory Science and Eating Behavior group Marlou Lasschuijt, Kees de Graaf, Marieke van Bruinessen and Ciarán Forde gave an presentation. Prof. dr. Ciarán Forde presented his work on how different textures of processed foods influence oral processing, energy intake and metabolism in a symposium dedicated to new perspectives on processed foods. Emeritus Prof. Kees de Graaf talked about Umami and satiety in the industry symposium: “Umami: Taste for Health”. Dr. Marlou Lasschuijt gave a presentation on opportunities for food reformulation: food texture and energy density affect dietary behavior.
Marieke presented data from the Prestructure study on testing the sustained effect of food texture on eating rate and food intake. She won an award for Best Oral Presentation!
