FUNDAMENTAL RESEARCH ON 5 TOPICS
CENS collates complementary public and private research strengths:
- to map and understand how food consumption and physical activity influence health
- to actively prevent development of major diet-related chronic diseases throughout life by elucidating the key signalling pathways and biomarkers;
- to transfer research results into societal and economic benefits, notably through patient bed’side;
- to educate consumers to better understand novel food products and the innovative capacity of industry to produce healthier food.
- to support food and pharmaceutical companies in product definition and innovative solutions development.
AN INTERNATIONAL SCIENTIFIC BOARD
- Pr. Inger BJÖRCK, Lund, Sweden
- Pr. Ellen BLAAK, Maastricht, Netherland
- Pr. Yves BOIRIE, Clermont Ferrand, France
- Pr. Nathalie DELZENNE, Leuven, Belgium
- Pr. Jean-Pierre DESPRES, Quebec, Canada
- Dr. Amalia GASTALDELLI, Pisa, Italy
- Pr. Dominique LANGIN, Toulouse, France
- Dr. Beatrice MORIO-LIONDORE, Clermont Ferrand, France
- Pr. Kaisa POUTANEN, Kuopio, Finland
- Dr. Nadia SLIMANI, Lyon, France
- Dr. Benoît LAMARCHE, Quebec, Canada
- Pr. Luc PENICAUD, Dijon, France
- Pr. Margriet WESTERTERP-PLANTENGA, Maastricht, Netherland
- Pr. Philip C. CALDER, Southampton, England
- Dr. Marie Caroline Michalski, Lyon, France (Representative of CENS Local Scientific Board)
SOME SUCCESSFUL PROJECTS ONGOING
“Kraft has started its collaboration with the CRNH Rhône-Alpes more than 10 years ago. We were looking for scientific excellence laboratory in stable isotope methods to label nutrient and especially carbohydrates. We selected this expertise centre and we collaborated in several clinical trials studying the postprandial metabolism. The research program was a big success and this scientific evidence has been used to improve Kraft products. Professionalism of this team is very well appreciated as well as its international expertise. Furthermore, the team was able to develop high level standards to comply with food company requirements. Kraft research programs move on and the HNRC Rhône-Alpes stay a favoured scientific partner to help in our research”.
Sophie Vinoy, PhD, Nutrition Research Manager, Kraft Foods Europe R&D.