Lizette Oudhuis is professor of Healthy Food & Nutrition. Her professorship focuses on practice-oriented research in the field of sustainable food products for a healthy lifestyle.
Lizette Oudhuis' research emphasis is on the composition, texture and availability of new macro- and micronutrients. These include vegetable proteins, slowly digestible bran and fibres. Within the Healthy Food & Nutrition professorship, research is being conducted regarding, among others, reducing sodium in mustard (together with De Marne) and the food choices of MBO students and possible interventions that stimulate healthy and sustainable food choice behaviour. The professorship was set up in collaboration with Van Hall Larenstein. It is also part of the national professorship platform 'Voedsel, Voeding en Gezondheid' (Food, Nutrition and Health). The professors involved are all concerned with the availability and accessibility of sustainable, safe and healthy food for everyone.
how does research contribute to healthy nutrition
Watch the video about research on healthy nutrition
Contact
Publicaties-
Lizette Oudhuis
Professor of Healthy Food & Nutrition
Need more information?
Want to know more about the professorship Healthy Food & Nutrition?
Visit the page of the professorship