Summary
The course focus on the challenge to turn nutritional science and functional ingredients into practical, market-ready ingredients and food products. It teaches how to meet regulatory standards and adapt to changing consumer n
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Startups in the healthy food sector face a dynamic landscape shaped by evolving nutritional needs and innovative product solutions. The market increasingly demands personalized, functional foods, tailored to specific health goals (e.g., gut health, immunity, plant-based protein) and sustainable, clean-label ingredients. The rise of diet related to plant-based, low calories, keto, GLP-1 trends drives the demand for eco-friendly, convenient, and nutrient-dense options. Startups must navigate regulatory frameworks while leveraging new processing or AI technology for formulation, manufacturing and transparency. Success hinges on balancing science-backed innovation with consumer trust and engagement
| Organised by | VLAG Graduate School, in co-operation with Food Quality and Design Group (Wageningen University and Research) |
| Date | 28 - 30 September 2026 (2,5 days) |
| Course load | 0.7 ECTS credits |
| Venue | Wageningen Campus (Wageningen University, The Netherlands) |
Registration
Early bird registration deadline is on 10 July 2026. The final date for registration is 28 August 2026.
Applicants will be informed of acceptance of their registration as soon as possible, but at latest 7 August 2026. They will then receive instructions for payment, a notice of acceptance and further course details.
After acceptance of your registration, the VLAG Cancellation Conditions for course participants will apply.
>> Register for this course <<
Course fee
The course fee includes coffee/tea during breaks, lunches, and one dinner, but does not cover accommodation.
| Registration type | Early bird fee | Regular fee |
| VLAG/WUR PhD candidates* | € 200 | € 250 |
| All other PhD candidates | € 425 | € 475 |
| Postdocs and staff affiliated with VLAG | € 425 | € 475 |
| All other academic participants and participants from non-profit organisations | € 575 | € 625 |
| Industry / for-profit organisations | € 1000 | € 1050 |
* WUR PhD candidates affiliated with VLAG, WIMEK, WASS, WIAS, PE&RC with an approved TSP.
Target group
The course is aimed at PhD candidates, postdoctoral researcher, professionals both academy and industry, that are interested in knowing how to design healthy foods for specific categories of consumers. The attendants should have basic knowledge of food science and nutrition. An MSc level in food science, human nutrition or a relevant working experience in the food system field, is requested.
Course aim
The course focus on the challenge to turn nutritional science and functional ingredients into practical, market-ready ingredients and food products. It teaches how to meet regulatory standards and adapt to changing consumer needs. The course uses teamwork and learning from experienced professionals, giving participants both theoretical knowledge and hands-on experience. A key part is rapid conceptualization and prototyping, where ideas are quickly turned into testable products. It also covers the basics of starting a business, showing how to develop scientific ideas into real products. Participants learn how to bring their innovations to the attention of venture capital funds to scale up their initial ideas. By including input from industry experts, the course balances academic learning with real-world business needs. The goal is to learn how to work effectively in both research and industry to create healthier food solutions.
Course design, content and topics
Through lectures and tutored group activities, the participants will learn which are the most pressing nutritional and public health needs that could be addressed by healthy food products/ingredients and which are the food design possibilities to answer these needs.
Young entrepreneur experience will be used to highlight the possibilities available for researchers who dream to translate innovation of healthy food design into a successful company. Academic experts will guide a process to experience how this can be achieved from the technical and marketing perspective. The academia and corporate perspectives on this startup environment and how this is changing the food technology research landscape will be discussed
Course faculty
- Prof. Vincenzo Fogliano, Wageningen University & Research, Food Quality and Design
- Prof. Nicoletta Pelligrini, Wageningen University & Research, Food Quality and Design
Other faculty to be confirmed
Contact
More information about the contents of the course can be obtained from the course coordinator, Prof. Vincenzo Fogliano.
For organisational matters, please contact Cornelia van Bree.
Information on accommodation options can be found here.