Fred Brouns

Over 40 years experience in nutrition sciences and health. He headed intl. R&D functions in at Wander Dietetics, Sandoz Nutrition, Novartis Nutrition, Eridania Beghin Say, Cerestar and Cargill Inc.  He chaired various food and nutrition expert panels at the International Life Sciences Institute (ILSI) Europe: Expert panel “Glycemic Index” and “carbohydrate recommendations across the world” and at IDACE, (European Association of Dietetic Industries) Paris: 1) sports Nutrition, 2) infant nutrition, 3) Food supplements, 4) Functional foods. Fred is a registered Biomedical Researcher and past board member of the Dutch Academy of Nutritional Sciences. He obtained fellowships of the American College of Sports Medicine and the European College of Sports Sciences and became invited member of the British Nutrition Society. Over 300 science papers and 200 key-note lectures. He was awarded with several nutrition innovation prizes. From 2008- 2015 he held a full chair “Health Food Innovation” at the Faculty of Health, Medicine and Life and Sciences, within School of Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University, Netherlands. Research interests: vitality, physical function and health related to carbohydrates, dietary fibers and starchy staple foods, in particular grains. He established the intl. research consortium research project “WellonWheat?”, addressing gluten and wheat sensitivity in 2015 and was awarded the “2016 Year Fellow of the International Association of Cereal Science and Technology (ICC).  H-index 51.