Fred Brouns
About him:
Prof. Dr. Fred Brouns obtained a PhD at Maastricht University in the Netherlands for his nutrition physiology research “Food and Fluid Related Aspects in Highly Trained athletes” For this research he was awarded the Dutch Sports Medicine Award. Fred has >35 years experience in the field of nutrition sciences and health. He headed international 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, Brussels: 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 became invited member of the British Nutrition Society and is a registered Biomedical Researcher of the Dutch Academy of Nutritional Sciences where he was board member (2008-2012). He obtained fellowships of the American College of Sports Medicine and the European College of Sports Sciences, published extensively: > 300 science papers and presented > 200 key-note lectures world-wide in academic and industrial conferences. 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.
His main research interests concern vitality and physical function in health and disease, related to aspects of carbohydrates, sugars, sweeteners, dietary fibers and starchy staple foods, in particular grains. He has an in-depth interest in chronic disease risk factors associated with particular foods, beverages and snacks.
He established the intl. research consortium research project “WellonWheat?”, addressing gluten and wheat sensitivity and was awarded the “2016 Year Fellow of the “ International ICC- Association of Cereal Science and Technology.