Prof. dr. ir. Lisette de Groot

Lisette de Groot is a Professor of Nutrition and Ageing at the Division of Human Nutrition at Wageningen University, the Netherlands. After her MSc and PhD in Nutrition, physiology and epidemiology at the Wageningen University and working at academic posts at several University departments, she has gained almost thirty years of research experience in the field of nutrition and health of elderly people, both in nutritional epidemiology and in physiological intervention studies in old age. Her research interests center around the role of nutrition in the maintenance of health in old age with due attention for nutritional ways to slow down ageing related functional decline.


Dr. Lex Verdijk

Dr. Lex Verdijk is appointed as an Assistant Professor at the Department of Human Biology and Movement Sciences at Maastricht University where he is involved in both research and education in the area of skeletal muscle metabolism in relation to exercise and nutrition. Within the M3 research unit at Maastricht University (, Dr. Verdijk’s research is focused on the role of exercise and nutrition in the regulation of skeletal muscle mass and function. Using in vivo human metabolic research, his main aim is to increase knowledge that will enable the development of effective intervention strategies to optimize skeletal muscle structure and function, both from a ‘healthy aging’ and from a clinical perspective, as well as in the context of sports and athletic performance. 


Prof. dr. Harry Wichers

Prof. dr. Harry Wichers is biochemist by training, with immunology as a minor subject. He obtained his PhD-degree from the University of Groningen, on the subject “Biotechnological production of pharmaceuticals via cultured plant cells”.

Currently, Harry Wichers is working on the relationship between food and its components and the immune system. In this research, data on immunomodulatory effects of food components are integrated with data on their characteristics in raw materials and data on the impact of processing. The ultimate objective is to develop sensory attractive foods that can contribute to maintaining a balanced and active immune system. At the moment, the role that dietary fibres and proteins play is these interactions is at the focus of attention.


Prof. dr. ir. Arnold van Huis

Arnold van Huis is emeritus professor of Wageningen University in the Netherlands. He worked from 1974 to 1979 in Nicaragua for the Food and Agriculture Organization (FAO) of the United Nations on integrated pest management (IPM) in foodgrains. From 1982 to 1985 he coordinated a regional crop protection training project for eight Sahelian countries. From 1985 to 2015 he worked as tropical entomologist at Wageningen University, the Netherlands, and has been responsible for a number of IPM and biological control projects in the tropics. He is a world leading expert on insects as food and feed. In 2013 he published with FAO a book “Edible insects: future prospects for food and feed security” which has been downloaded seven million times. He is also the first author of the “The Insect Cookbook” published in 2014 by Columbia University Press. In 2014 he organized with FAO a conference “Insects to feed the world” attended by 450 participants from 45 countries.