Main Programme

How can food innovation support immune health throughout the lifespan? To what extent are novel fermented foods enhancing the immune system? What is the potential of fermentates in strengthening viral immunity? How does plant-based nutrition influence immune responses? Is there a link between UPF consumption and the risk of allergies and changes in the gut microbiome?

14:45 - 15:00 - Dietary interventions and immune health
Professor Johan Garssen, Head of Division Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Utrecht University; Chief Scientific Advisor, Danone Global Research & Innovation Center
15:00 - 15:15 - Ultra-processed foods and allergic disease: time for a change towards whole foods?
Dr Berber Vilieg-Boerstra, Senior Research Dietitian, OLVG
15:15 - 15:30 - The science behind biotics to support immunity in early life
Dr Janna van Diepen, Manager Immunity & Metabolic Health, Reckitt/Mead Johnson Nutrition
15:30 - 15:45 - The benefit of 3D printed food in healthcare
Peter Nieuwkerk, CEO and Founder, Gastronology