• Leading research on the effects of food structures on health: Our research group conducts pioneering studies on how different food structures impact health.
• Collaboration with the food industry: We translate academic knowledge into practical solutions for healthy and sustainable food.
• Expertise in food and health: Our studies on fibres, starch, and proteins improve nutritional advice.
• Integration of education and research: Students participate in innovative projects addressing real-world problems.
• Food safety and quality: We are committed to providing safer and more nutritious food options.

The applied research group for Healthy Food & Nutrition strives for a world where everyone has access to healthy and sustainable food. Our mission is to contribute to better eating habits worldwide through groundbreaking research and collaboration with the industry.

• Impact of texture and structure on digestion: Investigating how the physical properties of food affect health.
• Development of plant-based protein products: Focusing on sustainable, protein-rich alternatives to animal products.
• Personalised nutrition: Tailoring diets to individual health profiles and nutritional needs.

• Sustainable and healthy beverages: the prediction is that by 2050, the demand for protein will exceed what the Earth can provide. Therefore, the agro-food sector urgently seeks alternative solutions for our food. This project aims to unravel the potential of fibre-protein interactions and elevate their applicability in food applications by developing nutrient-rich beverages.
• Waste market: a portion of the food produced on farms still does not enter the food chain due to imperfections in shape or minor damage. In Buitenpost, an initiative has begun to sell these tomatoes, cauliflowers, and other crops as regional products. In collaboration with VHL, new products will be developed from crops that would otherwise not enter the food chain in the coming years.

All publications of the Applied Research Group for Healthy Food & Nutrition can be found on Greeni, the online library for green higher professional education.

• Maaike Stoel
• Catrinus van der Sluis
• Wieneke Rietman
• Folkert Faber
• Menthe Malingre
• Frits Pluimers
• Ewold Dijk
• Koos Oosterhaven
• Doede Binnema
• Anna Sijbrandij

Within the applied research group for Healthy Food & Nutrition, there is intensive collaboration with other applied research groups within VHL, Hanze University of Applied Sciences, and industry partners. Specifically, this includes:

• Bakery Sweet Centre
• Fascinating
• Protein Competence Centre
• Fjildlab
• AVEBE
• CoE Healthy Ageing
• CoE Groen
• WUR
• WFBR
• NIZO

Lizette Oudhuis
Professor Healthy Food & Nutrition

E-mail: lizette.oudhuis@hvhl.nl