Many consumers support the importance of sustainability and health. Could you help these consumers in making the right choice by changing the shelf lay-out of sustainable products in supermarkets? Or by including healthy food products in the default options of restaurant menus? nee
A consortium consisting of Wageningen University, Schuttelaar & Partners and other parties started with ...

Petra Buijs - Koekoek; Anton Jurgens Institute, HAS Den Bosch, 's-Hertogenbosch
Annet Roodenburg; Unilever Research & Development, VlaardingenIn a dynamic world where consumer needs and demands change, new knowledge and technologies get developed and the (inter) national competition is fierce, food products come into the market at a rapid speed.

Before a novel food reaches the ...

On the 6th of June lecturer Annet Roodenburg spoke impressively on food in relation to health during her inaugural speech.

"My goal is a healthier choice of foods", she said. "Plus decent communication on what's on offer. At Unilever I've been working on this for some years now and this new professorship is a great addition to this aim. Worldwide salt, fat and sugar ...

Working in the food industry means working on the crossroads of food technology, R&D, health, marketing, sales and management. This calls for managers building bridges between professionals from the various fields. The MBA Business Creation in Food and Health of the Anton Jurgens Institute trains participants in the course of a work-learning trajectory of 18 months to become this type of manager. ...

On Wednesday evening March 2nd, the fourth MBA group of the Anton Jurgens Institute started their new course week. The theme Leadership-Management-Coaching (LMC) was on the agenda. Only the day before, the Business Creators of the third MBA group had their final case meeting in the same room. Their last step before certification on March 24th. And it seemed the high tension of exactly this latter meeting ...