{"id":1120,"date":"2021-01-11T16:08:06","date_gmt":"2021-01-11T15:08:06","guid":{"rendered":"https:\/\/ecosystemnavigators.com\/?post_type=expert-profiles&p=1120"},"modified":"2021-01-26T15:18:38","modified_gmt":"2021-01-26T14:18:38","slug":"jeroen-wouters","status":"publish","type":"expert-profiles","link":"https:\/\/ecosystemnavigators.com\/nl\/expert-profiles\/jeroen-wouters\/","title":{"rendered":"Jeroen Wouters"},"content":{"rendered":"\n

Jeroen Wouters, PhD, is Director International at the food innovation cluster Food Valley NL (www.foodvalley.nl<\/a>). In this role Jeroen provides guidance and support to stimulate international cooperation and innovation in agro-food and nutrition. Jeroen joined the team of Food Valley NL in 2014. Jeroen acts in a large international network of key players in agri-food innovation and is active a variety of international innovation projects and collaborations. A key focus area in his activities is \u201cSpecialized Nutrition\u201d in which food products or services meeting the nutritional demands of specific target groups. Jeroen is Innovation Manager Sports & Nutrition, located at the national Sportscenter Papendal, the Olympic training facilities of the Netherlands (http:\/\/www.sportcentrumpapendal.nl\/innovatie<\/a>) and Director of Eat2Move, the hub for innovation in sports and nutrition (www.eat2move.nl<\/a>). In this role Jeroen is a key person in the interface in innovation in sport and nutrition, connecting science & knowledge providers, sports practice and companies. Over 300 companies, ranging from startup, SMEs to multinational corporates, have participated in innovation projects and collaborations. Jeroen is a frequent speaker and chairperson at symposia and conferences. He has (co-)authored over 40 scientific publications, including the book \u201cInnovation in Sports\u201d (2016).   <\/p>\n\n\n\n

Jeroen is active in food innovation management for his entire career. He is a food technologist by training (Wageningen University) and obtained his PhD in food microbiology at Wageningen University and NIZO food research, The Netherlands. Jeroen subsequently worked at NIZO food research were he has held management positions in the areas of food fermentation, food safety, flavour, health and nutrition.<\/p>\n\n\n\n

Foodvalley NL has its roots in the Foodvalley region, is of national importance and has international ambitions. Since 2004, Foodvalley NL has been developing and strengthening the Foodvalley ecosystem; an international network of organizations that jointly work on the transition to a sustainable food system. Foodvalley NL is the independent organization that guides parties through the transition, on direction, process, content and, by keeping the pace. This in close cooperation with governments \u2013 international, national and regional \u2013 and renowned educational and research institutions. In close cooperation with the ecosystem, Foodvalley NL sets the agenda, develops programs, challenges, initiates, supports and connects. Thanks to years of experience, Foodvalley NL is able to identify and value innovations and opportunities at an early stage and to provide the right contacts, knowledge and resources.<\/p>\n\n\n\n

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