LOUIS-BONDUELLE
Deeply rooted in the Foundation's mission since its creation, support for research is critical to deepen the understanding of nutrition and eating behaviours.
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Every single year, for the past 10 years, the Louis Bonduelle Foundation has been calling for candidatures among students whose research projects focus on nutrition, agronomy or food in its broader meaning.
10,000 euros for the Award winner
In June 2016, during the Louis Bonduelle Foundation Encounters, Tina VENEMA, a Dutch student from the University of Utrecht, received from Christophe Bonduelle, Chairman of the Foundation and Laurence Depezay, nutritionist and member of the Foundation Board, the Award.
Practical information:
To submit a project, you must:
- Be enrolled in a University for a PhD, or be in first Post PhD year.
- Be under 35 years old (on the 31st of December 2016)
Deadline for registration is Monday the 7th of November 2016
The Award winner will be revealed during the Foundation’s annual conference in June 2017.
Download the registration form: http://bit.ly/2chbT30
For further details: http://www.fondation-louisbonduelle.org video on 10 years of research: http://bit.ly/2ca465Q
THE LOUIS BONDUELLE FOUNDATION
European Public Authorities have made of nutrition one of their health priorities, notably through various national programmes. The Louis Bonduelle Foundation has long been subscribing to this trend by placing vegetables and their nutritional benefits at the very heart of its activity. By seeing vegetables and their daily consumption under a new light, the Foundation invites us to opt for better eating habits and gives us all the necessary resources to do it. An initiative aiming at combining health, quality of life and pleasure for years to come. The Louis Bonduelle Foundation, whose objective is to promote public interest for vegetables by sustainably influencing eating behaviours, reiterates its commitment to promote research on major nutritional themes and eating behaviours. Hence, the Foundation's real desire to actively participate to the advances in nutrition and to contribute to their dissemination.
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