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Are public private collaborations the accelerator for tomorrow’s innovation

Manfred Eggersdorfer

Frederic Henschel

 

Bioavailability, which industrial processes to ensure the absorption of bioactive food compounds

Jan Willem Van der Kamp

Antoine Bily

Markus Gerhart

Sylvie Turgeon

 

Combating cognitive decline with functional ingredients

Manfred Eggersdorfer

Jelena Vulevic

 

Different continents, different criteria comparing health claims regulatory requirements

Eric Chappuis

Bill Layden

Fumiaki Abe

 

Improving food safety and nutritional profile of food products through the OneHealth approach

Christiane Alexander

Annapaola Rizzoli

 

Nutrition and aging assessing the most promising ingredients for bone and muscle health

Gerhard Gerstner

Céline Gryzon

Hans van der Saag

 

Personalised nutrition can our genes influence our diets and vice versa

Barbra Stewart-Knox

Salwa Rizkalla

Intro

 

Plenary session: How to balance taste Nutrition Cost & Use

Bill Layden

Pierre Gondé

 

Positioning health foods to nowadays experienced consumers do they still believe in claims

Monique Raats

 

Vision 2030 Exploring the potential of new protein sources

Wim Verbeke

Marco Giuseppin

Maurits Burgering

Aurélie Mauray, Claire Fromentin

 

Workshop : Best practices in collaborative research

Doris Bell

Marina Elli

Olivier de Bardonneche

Valérie Handweiler

 

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