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Are public private collaborations the accelerator for tomorrow’s innovation
Bioavailability, which industrial processes to ensure the absorption of bioactive food compounds
Combating cognitive decline with functional ingredients
Different continents, different criteria comparing health claims regulatory requirements
Improving food safety and nutritional profile of food products through the OneHealth approach
Nutrition and aging assessing the most promising ingredients for bone and muscle health
Personalised nutrition can our genes influence our diets and vice versa
Plenary session: How to balance taste Nutrition Cost & Use
Positioning health foods to nowadays experienced consumers do they still believe in claims
Vision 2030 Exploring the potential of new protein sources
Aurélie Mauray, Claire Fromentin
Workshop : Best practices in collaborative research
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