Emeritus Prof Dr. Fred Brouns headed intl. R&D functions at Wander Dietetics, Sandoz Nutrition, Novartis Nutrition, Eridania Béghin Say, Cerestar Ltd and Cargill Inc. He chaired the invited expert panel “Glycemic Index” and “carbohydrate recommendations across the world” at the International Life Sciences Institute (ILSI) Europe, and food and nutrition expert panels at IDACÉ, (European Association of Dietetic Industries) Paris, France, 1) sports Nutrition, 2) infant nutrition, 3) Food supplements, 4) Functional foods. Fred is a registered Biomedical Researcher and past board member of the Dutch Academy of Nutritional Sciences and obtained fellowships of the American College of Sports Medicine, European College of Sports Sciences and became invited member of the British Nutrition Society. He published over 300 science papers and performed over 200 key-note lectures world-wide. He received awards from: Cargill’s ‘Research Achievers Circle’ for ‘Isomaltulose’ and ‘Low glycemic Syrup’, from the International Sports Medicine Federation (FIMS) for ‘noteworthy contribution to sports medicine Science’, from ‘Health Ingredients Europe’, “gold award’ for ‘isomaltulose low glycemic sugar’ and International Association of Cereal Science and Technology (ICC), for ‘Research Fellow of the year 2016’.
From 2008- 2015 full professor “Health Food Innovation Management” at the Faculty of Health, Medicine and Life and Sciences, within School of Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University, Netherlands. His current prime research interests concern dietary fibers, carbohydrates and starchy staple foods, in particular cereals and bread. He established the intl. research consortium research project “WellonWheat?” in 2016, addressing gluten related gastrointestinal disorders and wheat sensitivity. Year 2023- Citations 15.083, h-index 69.